Embutido ibérico
There are 4 products.
Acorn-fed 75% Iberian Pork loin
Acorn-fed Iberian loin 75%. Whole piece made with 100% Iberian pigs fed on acorns and natural pastures during the montanera period. Its cure is at least 6 months.
Iberian acorn-fed certificate 75%
Natural maturing in Guijuelo minimum 6 months
Acorn loin piece of 1.5-2kg.
Whole format or by halves
Iberian acorn-fed certificate 75%
Natural maturing in Guijuelo minimum 6 months
Acorn loin piece of 1.5-2kg.
Whole format or by halves
€55.45
Salchichón de bellota ibérico
Salchichón de bellota ibérico. Salchichón en tripa cular de cerdo ibérico envasado al vacío, elaborado de cerdos ibéricos alimentados a base de bellota durante el período de montanera. Peso neto variable, aproximadamente 1-2 Kg. Curación natural en Guijuelo de mínimo 5-6 meses.
Certificado de bellota ibérico
Curación natural en Guijuelo mínimo 5-6 meses
Pieza de Salchichón de bellota de 1-2 kg.
Formato entero o por mitades
Certificado de bellota ibérico
Curación natural en Guijuelo mínimo 5-6 meses
Pieza de Salchichón de bellota de 1-2 kg.
Formato entero o por mitades
€25.45
Acorn-fed iberian Chorizo
Acorn-fed Iberian chorizo. Chorizo in vacuum-packed Iberian pig casing, made from acorn-fed Iberian pigs during the montanera period. Variable net weight, from 1 to 2 Kg. Natural healing in Guijuelo between 5 and 6 months.
Iberian acorn certificate
Natural healing in Guijuelo minimum 5-6 months
Piece of acorn-fed Chorizo from 1 to 2 kg.
Whole format or by halves
Iberian acorn certificate
Natural healing in Guijuelo minimum 5-6 months
Piece of acorn-fed Chorizo from 1 to 2 kg.
Whole format or by halves
€25.45
€18.18