Rolled Pancetta – 100 gr

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  Spanish Charcuterie

  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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  Salami

  Iberian Chorizo Bellota whole salami – 100 gr

  $5.58 

  This traditional Spanish salami Chorizo Bellota, is made in a beautiful artisanal way using the most prestigious black pork, pata negra from Spain. Seasoned to perfection, thick and flavorful, this chorizo goes perfectly with a platter of cheeses and meats

  Our selection favors a traditional and quality product, coming from Estremadura an ideal context for an excellent seasoning process.

  Weight per piece: between 250 and 400 gr

  $22.33

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  Spanish Charcuterie

  Iberico Bellota Shoulder Ham 30 months – 50 gr

  Jamón ibérico or Iberian ham also know as “pata negra” is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered top cuisine product.

  Weight per piece: 50 gr

  $14.36

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  Italian Charcuterie

  Coppa – Capicola – 100 gr

  $5.57

  Coppa is a traditional Italian pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole muscle salume, dry cured, and typically sliced very thin.

  In its production, coppa is first lightly seasoned often with red and sometimes white wine, garlic, and a variety of herbs and spices that differs depending on region. The meat is then salted, stuffed into a natural casing, and hung for up to six months to cure.

  It ​​is esteemed for its delicate flavor and tender, fatty texture. It is usually sliced thin for use in antipasti or sandwiches such as muffulettas, Italian grinders and subs, and panini, as well as some traditional Italian pizza.

  Casing: natural

  Average weight: approx. 2 Kg

  Minimum aging: 90 days

  Although the name of this product may be misleading, this is the traditional Italian pork cold cut. Mild flavour. It should always be cut thinly. Its made from the dry-cured muscle running from the neck to the rib or the pork shoulder.

  Also known as capocollo, literally translated as “head neck”

  Gluten free

  100% Italian pork

  $22.27 – $111.33

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