Iberan Products – Availability In stock There are 14 products.
The taste of a country at its best
Few things distinguish us from the rest of the world better than the Jamon and the resto of Iberian products. The incomparable smoothness, aroma (indefinable for the neophyte) of the arts of a genuine 100% Iberian acorn or the wide variety of Iberian cured products (loin, tenderloin, sausage, pepperoni, Morcón ...) indicates that it has reached the peak of the Iberian flavor.
No one should die without taste these delights
Subcategories
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AvailablePaté de Ciervo
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AvailableJamón Ibérico de Bellota (loncheado)
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AvailableIberian acorn cured shoulder of pork... Delicious
Fluidity in the fat and different white tonalities are distributed evenly to give rise to the typical veining, symbol of an exceptional quality. Extremely delicate juiciness and aroma are combined in the palate surprising us with that delicious flavor.
Fluidity in the fat and different white tonalities are distributed evenly to give rise...
Fluidity in the fat and different white tonalities are distributed evenly to give rise to the typical veining, symbol of an exceptional quality. Extremely delicate juiciness and...
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AvailableIberian acorn cured ham... Unique
Unique, like the careful process of artisan elaboration. The Iberian race and the best acorns are two authentic jewels given by Nature, and put together become invaluable pieces of a rare collection. To know this Iberian ham is to unveil the secret delight of a genuine Spanish tradition. A unique experience to be enjoyed only by the most demanding palates.
Unique, like the careful process of artisan elaboration. The Iberian race and the best...
Unique, like the careful process of artisan elaboration. The Iberian race and the best acorns are two authentic jewels given by Nature, and put together become invaluable pieces...
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AvailableMorcon (Acorn-Quality Iberian Pork)
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... The Morcon is a unique product very special at Maldonado. Selected cuts of pure breed Iberian pork are taken and all the meat is chopped up, placed in natural tripe casing and left for curing in special drying chambers. Marinated with paprika, giving it an...
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the...
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air,...
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AvailableChorizo (Acorn-Quality Iberian Pork)
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... The Chorizo is a cured sausage prepared with select cuts of pork and then marinated with spices. The curing period is of 90-120 days approximately. The most characteristic element is the use of paprika, which gives the chorizo its characteristic red colour.
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the...
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air,...
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AvailableChorizo Vela de Ciervo Extra
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AvailableSalchichón Vela de Ciervo Extra
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AvailableSalchichón de Ciervo a la Pimienta
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AvailableSalchichón de Ciervo a las Finas Hierbas
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AvailableBlock of Duck Foie Gras
The block of foie gras is the minced (emulsionated) fatty duck liver and subjected to heat treatment and pressure in order to obtain a preserved product. Emulsions whose main ingredient is foie gras can be spread on bread, or presented making small cubes or balls which look very attractive. To consume tinned foie gras, the best is to open both sides and pushing one, to extract the foie gras from the can and place it on a dish. Once open, cut...
The block of foie gras is the minced (emulsionated) fatty duck liver and subjected to...
The block of foie gras is the minced (emulsionated) fatty duck liver and subjected to heat treatment and pressure in order to obtain a preserved product. Emulsions whose main...
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AvailableCodornices en Escabeche
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AvailableCecina curada Jamón de Buey
Only 1 over 100 slaughtered cattle passes the exquisite selection of Trasacar. These cattle, so special, are always been called "Ox". And that's the meat that is produced this exquisite cured jerky,.
Only 1 over 100 slaughtered cattle passes the exquisite selection of Trasacar. These...
Only 1 over 100 slaughtered cattle passes the exquisite selection of Trasacar. These cattle, so special, are always been called "Ox". And that's the meat that is produced this...