500 Gr. Weight Approx. / Unit    Region: Córdoba (Andalucía)

"Fuet" is made with lean pork meat, bacon chopped and marinated with black pepper and other spices, and inlaid in natural pig gut.

Piece of  150 Gr. Approx.            Region: La Rioja

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.

Piece of  150 Gr.  Approx.    Region: La Rioja

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 for which does not include paprika, which emphasizes more the flavor of the meat.

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

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

250 gr. Approx. / Un.        Region: Mallorca - Baleares

250 gr. Approx. / Un.    Region: Mallorca - Baleares

1,4 to 1,7 Kg. Weight Approx. / Unit    Region: Guijuelo (Salamanca)

The “Lomo Ibérico” (Iberic Pork Loin) is a whole piece of inlay that comes from the Iberian pig, marinated and tight. It’s marinated with paprika and spices. It takes a minimum of 3 months healing process.

The Iberian pork loin is one more neat and more pampered pig parts. His treatise is different to that of the other Iberian proceeds, it needs more attention and preparation, this is said that it is one of the treasures within the Spanish gastronomy.

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.

Pack: 1,4 to 1,6 Kg. Weight Approx. Typical Chorico from the Basque Country and Navarre

The "Chorizo" is a sausage originating and typical of the Iberian Peninsula, spread to Latin America.

In Spain is a sausage dried (well in the air, well smoked), made mainly from pork meat chopped and marinated with spices, being more feature paprika, which is the most distinctive of the “Chorizo” against other sausages element, and which also gives it its characteristic red color. In Spain, for a sausage to be called “Chorizo”, it must necessarily have paprika and garlic, this distinguishes it from the “Chorizo” in other countries.

Among the varieties of “Chorizo” is famous la riojana. Other famous sausages found in the province of Salamanca, Segovia (particularly those of Cantimpalos I.G.P.), León, Asturias (usually smoked) and in Navarra, where the “Chistorra” is very popular.

In any case, its preparation is so widespread that we can find so many types of sausages as regions in Spain.

Piece of 0,800 to 1 Kg. Approx.     Region: Badajoz (Extremadura)

The “Morcón” is a sausage typical of Extremadura. Thick pieces of lean meat are hand-chopped, seasoned with paprika and stuffed into a natural casing.

Piece of 1 Kg. to 1,3 Kg Approx.   Region: Guijuelo (Salamanca)

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.

Iberian Chorizo is a typical gastronomic product of regions in the West of the Iberian peninsula. Sausages from Salamanca offer warranty to the consumer to buy a product of quality, ecological and natural.

4 Kg. Region: Segovia

The "Chorizo" is a sausage originating and typical of the Iberian Peninsula, spread to Latin America.

In Spain is a sausage dried (well in the air, well smoked), made mainly from pork meat chopped and marinated with spices, being more feature paprika, which is the most distinctive of the “Chorizo” against other sausages element, and which also gives it its characteristic red color. In Spain, for a sausage to be called “Chorizo”, it must necessarily have paprika and garlic, this distinguishes it from the “Chorizo” in other countries.

Among the varieties of “Chorizo” is famous la riojana. Other famous sausages found in the province of Salamanca, Segovia (particularly those of Cantimpalos I.G.P.), León, Asturias (usually smoked) and in Navarra, where the “Chistorra” is very popular.

In any case, its preparation is so widespread that we can find so many types of sausages as regions in Spain.