The sausages are other delicacies derived from Iberian pigs. This animal genetically bred and cared from ancient times in the Southwest of Iberian Peninsula, has some characteristics which are the result of the selected food that make the products a highly prized gem in the best gastronomic circles all over the world.
A piece of minced meat seasoned with aromatic herbs and different spices (paprika, pepper, garlic, rosemary, thyme, etc.), introduced (“embedded”) in pork belly skins, that is called embutido (sausage). The natural belly is the real creator of the great taste of natural sausage for its fantastic qualities in its curing. The curing form has made it easily maintainable over relatively long periods of time.
The general process of sausage preparation goes through several phases where the mincing and stuffing are highlighted and these allow the sausage to have different forms.
Later, they are transferred to the natural drying sheds and cellars where each product follows its own curing process to reach the optimum maturation point.
We can ensure that through a proper genetic selection, a controlled diet in each breeding process, the meticulous work of our craftsmen and a slow ripening of each piece in our cellars, we achieve an unparalleled product quality and success guaranteed by the leading gourmets and critics of all over the world.
Download the Ham and Charcuterie catalogue in PDF format
Iberian Acorn Loin
From each Iberian pig, the two noblest pieces of meat located next to the backbone and under the ribs are the magnificent Natural Loins. When they are devoid of external fat, they are salted and marinated by macerating them during a period of about 3 or 4 days. Finally they become sausages in natural casings with a rounded and elongated form, that when cut it presents a soft and delicate texture thanks to the fat infiltration coming from the acorn. It also shows a veined appearance and a rosy colour. With an aroma of oak wood, it provides an intense, sweet flavor and its juiciness is an authentic pleasure in every bite, which invites you to continue the tasting. Formats Available formats (all deboned): Whole Piece Sliced – Machine: 100...
read moreIberian Loin
The same as Iberian Acorn-fed pig, the white pig can be obtained two noblest pieces of meat that are Natural Loins. Located next to the backbone and under the ribs, it goes through a similar process of the Iberian Loin, finally getting a product with very attractive presentation and apprearance. Its rosy and less veined appearance than the Iberian denotes the reduced content of fat, is due to the food not based on acorns. Its intensive and sweet falvour gives smooth and pleasant sensations in its tasting. Formats Available formats (all deboned): Whole...
read moreEmbuchado Loin
The same as Iberian Acorn-fed pig, the white pig can be obtained two noblest pieces of meat that are Natural Loins. Located next to the backbone and under the ribs, it goes through a similar process of the Iberian Loin, finally getting a product with very attractive presentation and aspects. It is a balanced, low-fat product with a rosy appearance and less veined tan the Iberian. The lower content of fat is due to the food not based on acorns. Its intensive and sweet falvour gives smooth and pleasant sensations in its tasting. Formats Available formats (all deboned): Sliced – Machine: 60 grams 100 grams 200...
read moreIberian Acorn Chorizo
The preparation of this authentic delicacy is based on lean pork of premium quality of Iberian pig and seasoned with paprika, salt, garlic and natural products, and then ripens in natural drying places until reaching the optimal curing point, which provides a seductive and attractive appearance. With pure craftsman-style, when cut it presents a strong and vivid colour thanks to the preparation with natural condiments, which gives an intense flavor and a certain creaminess that is difficult to imitate. Formats Available formats (all deboned): Whole...
read moreIberian Chorizo (1 Kg)
The same as the Iberian Acorn Chorizo, the Iberian Chorizo Primera Extra is prepared with lean pork of premium quality of Iberian pig and seasoned with paprika, salt, garlic and natural products, and then ripens in natural drying sheds until reaching the optimal curing point, which provides a seductive and attractive appearance. When cut it shows a strong and vivid colour thanks to the preparation with natural condiments, which give those who taste it an intense flavor and a certain creaminess that is difficult to imitate. Formats Available formats (all deboned): Whole Piece Sliced – Machine: 100...
read moreIberian Chorizo (200 g)
Iberian Chorizo is prepared based on lean pork of premium quality of white pig and seasoned with paprika, salt, garlic and natural products. It ripens in natural drying places until reaching the optimal curing point according to the standards of Extremadura. It looks even more handcrafted and it provides its own stronger flavour and aroma of a chorizo made in the ancient way. Formats Available formats (all deboned): Whole...
read moreAccorn Iberian Salchichón
Among the Ibérico pigs, Accorn Iberian pigs are named after having been fed through the winter on fallen acorns. The meat of these specially fed Ibérico pigs makes Salchichón of an entirely different character. The fat infiltrates the meat and spices creats a luxurious feeling in the mouth and a heady taste and aroma that lasts longer than expected. Balance is the dominant note in the Iberico sausage, due to the subtle combination of pepper and garlic. For the perfect combination of noble parts of the pig that transmit softness and texture in the mouth. And above all, for the perfect balance between all its aromas: fresh and sophisticated, ephemeral and persistent, which makes your tasting pleasure full of...
read moreIberian Extra Salchichon (1 KG)
It is a traditional sausage of Extremadura made with lean pork of Iberian pig, black pepper, salt and garlic. It ripens in natural drying sheds until reaching the ideal curation point. Its texture is also fleshy and juicy in palate, thanks to the balance between lean and fat, which provides a delight treat to those who taste...
read moreIberian Extra Salchichon (200 g)
Iberian Salchichon (Spiced Sausage) is a traditional sausage of Extremadura that it’s made with lean pork of white pig, black pepper, salt and garlic. It ripens in natural drying places until reaching its ideal curation point. Its texture is also fleshy and juicy in palate, thanks to the balance between lean and fat, which provides a delight treat to whom tastes...
read moreExtremaduran Morcilla Negra (Black Pudding)
The Extremaduran Morcilla Negra (Black Pudding) is a traditional sausage made with lean meat, bacon and fat of Iberian pork, paprika, salt and natural species. Its appearance is deep black and it´s soft to touch. With a proper process of ripening in natural drying places, it reaches its optimal curation point in which way it obtains the intense and strong flavours that will be a real pleasure and delight for your tasting. Formats Available formats (all deboned): Whole...
read moreBeef Cecina
Dried Beef Cecina de León can be defined as smoked and dried beef meat coming from the hind leg of beef cattle.The outside part of the cecina has got a toasted brownish colour, light dark, which forms part of the elaboration process. When it is cut, its colour is like cherry maroon, increasing in the borders at the end of the maturing process. Morevoer, it will present some light fatty embedded seams, which gives the cecina that juicy flavour. It´s a meat with a characteristic flavour, lightly salted and with a small fibrous consistency. The pieces are presented as a whole or in portions and slices...
read more
