Iberian Chorizo Bellota Pre-Sliced 100 gr

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  Spanish Charcuterie

  Iberico Bellota Cured Smoked Pancetta – Black Pork – 2.5 kg Whole pieces

  $ 5.58/100 gr

  Iberico Bellota Pancetta is made from black hog, fed 100% on acorns. Iberian pork belly is a very fatty, juicy, and soft cut. Thanks to a maturation of about 4 months together with spices such as paprika, oregano and thyme, the Iberian pancetta obtains a strong aroma and a special flavour.

  The black hog pancetta takes on its color with the paprika and garlic marinade and are left to mature for approximately 90 days. Its flavor blends paprika, a soft touch of garlic, spicy nuances and a bouquet of oak smoke that produces an extremely pleasant lingering aftertaste. Once flavored, it is left to mature in our wooden and oak charcoal container. The pancetta is preferred by the best professionals in the gastronomic sector.

  The black Iberico Bellota pancetta is richer in omega 3, anserina, and coenzyme Q10 carnosine, all contributing positively to our diets.

  Can be used on tapas, pizza, focaccia, and various cooking recipe

  $139.56

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  Iberico Ham (PRESLICED & HAND CARVED) 100% acorn fed – 100 gr

   

  Iberico Bellota hand carved from Iberico pigs raised in freedom in Extremadura and fed with acorns.

  Jamón ibérico, “Iberian ham” is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal. The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside.

  It can be eaten on its own or with bread and red wine.

  Produced near Extremadura, where the natural context and the climate are the most favorable for the production of Jamón Ibérico, the extraordinary Gran Reserva is obtained from pure Iberian breed pigs, bred in the wild and fed naturally, 100% acorn-based. Top quality, a unique find. This product is hand carved by a professional.

  Aged for 52 months

  Weight per piece: 70 gr

   

  $42.78

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  Jamon Serrano Ham Gran Riserva Bone-In – Full piece

  $6.54/100 gr

  Weight per piece: between 8-9 kg

  With breeds selected in the provinces of Ávila and Segovia and fed solely on natural cereals, the pigs are bred outdoors and weigh more than 150 kg. Their low salt content means the hams and shoulders need very slow curing in the drying facilities and natural cellars to attain the pleasant, refined taste typical of La Prudencia. The company is one of the few companies in Spain which produces its Serrano products
  in the same ways as the Iberian types.

   

   

  $588.56

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  Jamon Serrano Shoulder Gran Riserva Boneless – 2-3 kg

  $7.50 – 100 gr

  Weight per piece: between 2-3 kg

  With breeds selected in the provinces of Ávila and Segovia and fed solely on natural cereals, the pigs are bred outdoors and weigh more than 150 kg. Their low salt content means the hams and shoulders need very slow curing in the drying facilities and natural cellars to attain the pleasant, refined taste typical of La Prudencia. The company is one of the few companies in Spain which produces its Serrano products
  in the same ways as the Iberian types. This is a boneless shoulder.

   

   

  $262.38

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  This product has multiple variants. The options may be chosen on the product page