Sobrasada Cream 

Weight: ± 140 g./un (Tarrine)

Approximate weight: ± 500 - 600 g

Origin: Hinojosa del Duque (Córdoba)

It’s marinated with paprika and spices. It takes about 60 days healing process. 

80 gr. Approx. / Un.      Region: Jabugo (Huelva)

Iberian pork liver pate. It is a high quality pate, made of meat from Iberian pigs from Jabugo (Huelva). It occurs in cans with easy-opening, of a net weight of  80 grams.

Origin: Hinojosa del Duque (Córdoba)

The “Lomo Ibérico” (Iberic Pork Loin) is a sausage that is obtained entirely, marinated and tight. It’s marinated with paprika and spices. It takes about 90 days healing process. 

The Iberian pork loin is one of the most prized pieces of pork.

The authentic taste of the Iberian pork loin, its quality and aroma, is closely linked with healthy eating, because it is a food with a high percentage of nutrients and a very low fat content.

1,7 to 2 Kg. Weight Approx. / Unit   Region: Córdoba (Andalucía)

The loin of pork, the best noble piece par excellence. All exterior fat is removed carefully, it is placed in a drum with salt and natural spices, where it is left to marinate a few days to get always the same flavor anywhere in the piece. Loin once is subjected to a long and slow drying.

It is a highly valued sausage, given its exquisite taste.

Origin: Hinojosa del Duque (Córdoba)

The “Lomo” (Pork Loin) is a sausage that is obtained entirely, marinated and tight. It’s marinated with paprika and spices. It takes about 60-70 days healing process. 

The pork loin is one of the most prized pieces of pork.

The authentic taste of the pork loin, its quality and aroma, is closely linked with healthy eating, because it is a food with a high percentage of nutrients and a very low fat content.

Piece of  250 Gr.  Approx.     Region: Córdoba (Andalucía)

Iberian Chorizo is one of the most typical products of the traditional slaughter of the pig, it has a high nutritional value, elaborated with the best meat of Iberian pork, seasoned with salt, oregano, garlic, paprika and the best spices, which provides characteristic flavor and aroma. Iberian chorizo can be cured in natural drying houses for at least 4 months, to reach a perfect balance of ingredients.

Iberian Chorizo is a typical gastronomic product of regions in the South and the West of the Iberian peninsula. 

Origin: Hinojosa del Duque (Córdoba)

Iberian Chorizo is one of the most typical products of the traditional slaughter of the pig, it has a high nutritional value, elaborated with the best meat of Iberian pork, seasoned with salt, oregano, garlic, paprika and the best spices, which provides characteristic flavor and aroma.

Iberian chorizo cular can be cured in natural drying houses for at least 4 months, to reach a perfect balance of ingredients.

Origin: Hinojosa del Duque (Córdoba)

The “Salchichón Ibérico” is a variety of sausage, from lean meats mixed with some nobler parts from pure Iberian pigs. It is manufactured on a line of crafting with natural products of marinade.

The process is similar to the chorizo iberico but using pepper instead of the paprika.

It has a high nutritional value, very juicy and an incomparable flavour.

Piece of  250 Gr.  to 300 Gr. Approx.     Region: Córdoba (Andalucía)

Sausage made with bacon, jowls, fat and / or Iberian pork bacon.

Natural garlic, blood, salt and a mixture of spices such as paprika and oregano.

This type of sausages are rich for tapas and for use in snacks.

"Morcilla Ibérica" is a typical gastronomic product of Andalucia and Extremadura regions.