Delicatessen

Iberian chorizo from the jabugo region, which can be used in three different ways.
It can be used for cooking, grilling or barbecuing, but it can also be opened, dried and eaten as a delicatessen.

2X120 grs.

Lomo made from Spanish pork used to make Serrano ham.

Lomo is pork tenderloin that is dried and smoked.

Weight 300 g.

Iberian chorizo from the Extremadura region.
Excellent chorizo prepared with the finest meats from free-range Iberian pigs.

275 grs.

It is a type of blood sausage that is prepared like sausage and chorizo. It is seasoned and dried.
The Iberian Serrana morcilla is prepared with Iberian pigs. It is eaten raw like cold cuts.

Weight 170 g.

Cow meat aged a minimum of 12 months and oak-smoked.

Iberian chorizo from the Extremadura region
100 grams of the best vacuum-packed chorizo.
This chorizo contains pieces of noble meat which gives it a very pleasant taste.

Iberian sausage from the Extremadura region
100 grams of the best vacuum-packed sausage.
This sausage is not very fatty compared to most Iberian sausages.

Sobrasada IGP de Mallorca is a delicatessen from the Balearic Islands.
Made with pork and paprika.

Weight 250 grs

Sobrasada IGP de Mallorca is a delicatessen from the Balearic Islands.
Made with pork and paprika.

Weight 250 grs

It is coated with paprika.
Aged in natural tripe.

150 grs

It is covered with fine herbs.
Aged in natural tripe.

150 grs

It is coated with pepper.
Aged in natural tripe.

150 grs

Aged in natural tripe.