We have a wide range of products to satisfy your taste, like iberian and acorn cured meat, chorizo and sobrasada.
The different varieties can be presented in whole pieces, half pieces or sliced sachets. Small pieces and slices will be vacuum packed for better conservation.
Due to the variety of products we have grouped them into two families:
Iberian Acorn Cured Meat
- Iberian Acorn Loin
- Iberian Acorn Chorizo
- Iberian Acorn Salchichon
- Iberian Acorn Morcon
- Iberian Acorn Sobrasada
Artisan Cured Meat
- Cured Loin
- Homemade chorizo extra, sweet or spicy
- Chorizo cular extra
- Cecina (Veal Ham)
- Lacon, Ribs and bacon marinated
- Botillo
- Salchichón Pages, Fuet extra, Llonganiçeta Pages
- Natural cured bacon
- Sobrasada
- Cooked Sausages (white Botifarra, black Botifarra, Bull, Catalana)
Iberian Acorn Cured Meat
Iberian Acorn Loin
Its fine grain is characteristic of authentic Iberian Acorn Loin. Prepared and cured in natural dryers, this outstanfding product is a real delight for gourmets.
Its dressing is based on a mixture of salt, pepper, garlic and oregano according to a traditional recipe, and improved over the years.
It is one of our most popular products in domestic and international tables.
Iberian Acorn Chorizo
The chopped meat is uniform and thick, providing a colorful and elegant cut.
The mixture traditionally marinated is stuffed into a natural pork gut to provide an unbeatable flavor.
Iberian Acorn Salchichon
The Slachichon is done from the best iberian pork's meat chopped and carefully seasoned with salt, oregano and garlic. With the mixture is done a sausage in natural gut, which will mature and reach that cured point to become an authentic natural iberian acorn salchichon.
Iberian Acorn Morcon
Compiled from a wide selection of lean meats, marinated with the special red pepper which gives it peculiar intense red colour. Spiced with garlic, oregano and salt, the mixture is stuffed into a natural gut in which its unique rounded shape requires a higher curation. Its flavour and aroma worth waiting.
Iberian Acorn Sobrasada
Product made with iberian acorn pork lean, stuffed in a natural gut and cured in a natural dryer for about three months.
Soft texture, ideal for spreading on bread.
Artisan Cured Meat
Cured Loin
The cured loin is made with whole pork loin, free of external fat, marinated and stuffed into natural pork gut.
For its preparation, the loins are cured in salt for one or two days, then washed to remove the salt and let them hung a couple of days until they are well drained. After being marinated, they are stuffed into natural guts and hung to cure in a cool and dry place for at least two months.
Homemade chorizo extra, sweet or spicy, smoked or not smoked
This type of chorizo is done with lean meats and bacon from selected pork, with its traditional marinade. It comes in four varieties, sweet (white cord) and hot (red cord), depending on the type of pepper that is used when marinated. We also have smoked sweet and smoked spicy.
Chorizo cular extra
The perfect proportion of lean pork, fat and cold temperatures makes it a quality natural product, highly calorific and full of protein. In addition, it's free from preservatives and colorants, which increases its strong flavour. Is presented in wide gut.
Cecina (Veal Ham)
The cecina is the cured veal leg. The process is similar to the one used to cure pork ham, however its taste and colour is quite different. Meat flavour, slightly salty, slightly fibrous consistency with different shades of colour, from cherry to brown. It comes with a bit of natural fat which gives it a juicy taste.
Lacón
Portion of the front leg of the pig, low salted and cured. It is slightly salted and boiled. The final product is a high quality ham because it is free from any kind of external fat.
Ribs and bacon marinated
Are used to prepare dishes with great flavour because it is marinated with paprika. They are used especially in winter because of its high calorific contents.
Botillo
Product prepared with diferents pork parts as ribs and tail. Sliced and marinated with salt, red pepper, oregano and garlic and stuffed into natural gut. The pleasure of tasting it makes everybody repeat.
Salchichón Pages, Fuet extra, Llonganiçeta Pages
All three are made with lean pork, bacon and natural spices. Forms are different while they taste similar. These differences in flavour are also due to the species used.
Natural cured bacon
The natural cured bacon comes from the loin between the front and the back legs. It is naturally dried with pepper and always comes with the skin.
Sobrasada
It is made with pork, lean, fat, paprika, salt and pepper. Free from artificial colouring.
First the meat is cut and mixed with paprika, salt and pepper, and then stuffed into natural gut.
Curation is slow, when a big transformation occurs, result of its fermentation which makes it lose the initial moisture. All the process gives its typical taste and texture.
Cooked Sausages (white Botifarra, black Botifarra, Bull, Catalana)
Cooked sausages are made from selected seasoned meat stuffed into natural gut and then cooked in the pot, keeping the tradition of our forefathers in the villages all over the country.
