Jamón Ibérico de bellota 100% (100 g.)

​

The jewel of ham: you can not find a better quality! Cured ham of 100 per cent of the meat of the 100 % Iberian breed free-range pig. The meat has been salted for a couple of days and then cured for 3 to 4 years, depending on the size of the ham. Sliced and vacuum-packed.

​

Lomito Ibérico de bellota (100 g.)

​

ЛучThe best delicacy of meat of the Iberian pig is cured pork loin. It is the juiciest and delicious part of a pig. The meat is pickled for 2 to 3 days in a mixture of salt and pepper, and then cured for about 4 months. Sliced product.

​

​

Salchichón Ibérico de bellota (100 g)

​

Sausage made from the meat of the Iberian pig, spiced with black pepper, coriander, and nutmeg. Curing time: 3 to 4 months. Sliced product.

​

​

​

 

Chorizo Vela Picante 180g

​

Iberian pork sausage made from pork lean meat, fat and spicy paprika. Curing time 4 months.

​

​

​

Lomo Ibérico de bellota (100 g.)

​

Lomo Iberico is one of the most popular products. It is made from outer fillets of the Iberian pig, the surface of which is cleaned of the fat layer. The meat has pickled for about 2 days in a mixture of salt and paprika powder and then cured for 4 to 5 months.

Jamon Ibérico de bellota , whole ham

​

Jamon iberico de bellota 100% – 45 €/kg; jamon iberico de bellota 75% – 41 €/kg; jamon iberico cebo de campo – 30 €/kg;

jamon iberico de cebo - 25 €/kg

The weight of ham about 7,5 kg.
Ordering time 2 weeks.

​

Sheep cheese Artesano, kg

​

100% raw sheep's milk cheese, matured for 9+ months

​

Cheese Añejo 1972, 700 g

​

Cheese made from a mixture of goat's and cow's milk, matured for more than 12 months in virgin olive oil.

​

Extra virgin olive oil, 0,5 l

​

First press extra virgin olive oil (mix of Manzanilla, Lechin and Arbequina olives), unfiltered

​

​

​

​

​

Premium Extra virgin organic olive, 0,5l

​

The first cold-pressed virgin olive oil of Hojiblanca olives, unfiltered. Specially designed bottle and gift box.

​

​

​

Jamón Ibérico de bellota 75% (100 g.)

​

Cured ham of the meat of the 75% Iberian breed free-range pig. The meat has been salted for a couple of days and then cured for 3 to 4 years, depending on the size of the ham. Sliced and vacuum-packed.

​

​

​

Lomo Ibérico de bellota 100% ( kg.)

​

Lomo Iberico is one of the most popular products. It is made from outer fillets of the Iberian pig, the surface of which is cleaned of the fat layer. The meat has pickled for about 2 days in a mixture of salt and paprika powder and then cured for 4 to 5 months. Sliced product.

​

​

Fuet Iberico (200g)

​

Sausage made from the meat of the Iberian pig, which is manufactured with leaner pork, pork fat, and paprika powder. Curing time: 4 months.

​

​

​

 

Chorizo jabuguito iberico, 2 шт. в упаковке

​

A lightly smoked sausage made from Iberian pork using lean meat, fat, smoked paprika and garlic. Vacuum packing 2 x 100g. Not sliced.

​

Chorizo Ibérico de bellota (100 g.)

​

Sausage made from the meat of the Iberian pig, which is manufactured with leaner pork, pork fat, and paprika powder. Curing time: 4 months. Sliced product 

​

​

Goat cheese "El Abuelo", kg

​

100% raw goat's milk cheese, matured for 6 months. Also available lactose-free.

​

​

​

​

​

Sheep cheese La Oveja Negra, kg

​

100% sheep's milk cheese, matured for 6 months

​

Cheese with rosemary "Luquito", 300 g

Cheese made from a mixture of goat's and cow's milk, matured for 1 month

​

​

Extra virgin organic olive, 0,5l

​

Andalusian La Siera Sur de Sevilla and Siera de Cadiz area first press olive oil, unfiltered. Certified organic product

​

​

​

Jamon Ibérico de Cebo (100 g)

​

Cured ham of the meat of the 50% Iberian breed pig. The meat has been salted for a couple of days and then cured for 3 to 4 years, depending on the size of the ham. Sliced and vacuum-packed.

​

​

​

Salchichón Ibérico de bellota (kg.)

​

Sausage made primarily from the pork shoulder of the Iberian pig, which is manufactured with leaner pork and less fat. As a condiment, the paprika powder is used. Curing time 5 months. Sliced product. 

​

​

​

Chorizo Vela Dulce, 180g

​

Iberian pork sausage made from pork lean meat, fat and sweet paprika. Curing time 4 months.

​

​

​

​

 

Chorizo Ibérico de bellota (kg.)

​

Sausage made from the meat of the Iberian pig, which is manufactured with leaner pork, pork fat, and paprika powder. Curing time: 4 months.

​

​

Paleta Iberica, whole sholder

 

Palleta iberica de bellota 100% – 33 €/kg; Palleta iberica de bellota 75% – 29 €/kg; Palleta iberica cebo de campo – 24 €/kg;

Palleta iberica cebo - 20 €/kg

The weight of sholder is about 5 kg.

Ordering time 2 weeks.

​

Goat cheese Antaño, кg

​

100% raw goat's milk cheese matured in olive oil for 14+ months

​

​

​

​

​

Cheese El Retoño, 250 g

​

Cheese made from a mixture of goat`s, sheep`s and cow`s milk, matured 6 month

Cheese with olive oil Luquito, 300 g

Cheese made from a mixture of goat's and cow's milk, matured in olive oil 1 month.

​

 

Extra virgin organic olive oil, 0,5l

​

The first cold-pressed virgin olive oil of Manzanilla, Lechin and Arbesquina olives, unfiltered. ORGANIC PRODUCT. Specially designed bottle and gift box.

​

​

​