Jamón Ibérico de bellota 100% (100 g.)

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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.

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Lomo Ibérico de bellota 100% ( kg.)

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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.

Chorizo Vela iberico, 250g

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

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Lomo Ibérico de bellota (100 g.)

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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

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Jamon iberico de bellota 100% – 40 €/kg; jamon iberico de bellota 50% – 38 €/kg; jamon iberico cebo de campo – 28 €/kg;

jamon iberico de cebo - 23 €/kg

The weight of the ham about 7 to 8 kg.
Ordering time 2 weeks.

Sheep cheese Artesano, kg

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

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Cheese Añejo 1972, kg

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

Jamon Ibérico de Cebo (100 g)

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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.

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Salchichón Ibérico de bellota (kg.)

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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. 

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Salchichon Vela iberico, 250 g

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

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Chorizo Ibérico de bellota (100 g.)

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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 

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Goat cheese "El Abuelo", kg

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

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Sheep cheese La Oveja Negra, kg

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

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Cheese with rosemary "Caloyo", 180 g

Cheese made from a  goat's  milk, matured for 1 month

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Gourmet mix (80 g)

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Mix of Iberic products: Paleta Iberico  20 g , Lomo Iberico  20g, Chorizo Iberico  20g, Salchichon Iberico  20g. Sliced and vacuum-packed.

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Salchichón Ibérico de bellota (100 g)

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

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Chorizo Ibérico de bellota (kg.)

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

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Paleta Iberica, whole shoulder

 

Palleta iberica de bellota 100% – 30 €/kg; Palleta iberica cebo de campo – 22 €/kg;

Palleta iberica cebo - 20 €/kg

The weight of the shoulder is between 5 to 6 kg. The weight of palleta iberica cebo is between 3.5 to 6 kg

Ordering time 2 weeks.

Goat cheese Antaño, кg

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

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Cheese El Retoño, kg

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