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Charcuteria Iberica

There are 3 products.


Showing 1 - 3 of 3 items

A half-piece of iberico bellota pork loin weighing 650 grames approx. The loins are rubbed with salt and garlic before being dry-cured. They are considered to be one of the finest pieces of charcuterie in Spain. Cured for a minimum period of 70 days. Our own breed Our own farm Our own elaboration

£ 38.00

A half-piece of iberico bellota chorizo cular weighing 650 grames approx. Made with an excellent balance of magro (meat) and fat with a consistent and glamorous taste in the palate Its characteristic red colour is brought by the presence of paprika in the mixture process Cured for a minimum period of 3 months Our own breed Our own farm Our own elaboration

£ 13.50

Half-piece of iberico bellota salchichon cular weighing 650 grames approx. Elaborated with an excellent balance of magro (meat) and fat with a consistent and glamorous taste in the palate.

£ 13.50
Showing 1 - 3 of 3 items