JAMÓN IBÉRICO DE BELLOTA

Top-quality Jamon from the Free-Range Iberico pigs fed with acorns during the “Montanera” period. A slow dry-cure process of more than 48 months in our Bodegas, located in Candelario, in a natural environment with a special climate, which confers the product with exceptional organoleptic characteristics.
Characterized by its black hoof and slender shape, our Jamon has an intense and bright red color and sweet flavor given by the acorns and the low levels of salt used in the process. This results in an unforgettable gastronomical experience.

PALETA IBÉRICA DE BELLOTA

Front leg of the Iberico pig naturally dry-cured in the Candelario mountains (Salamanca) for at least 30 months.
Its external and intramuscular marbling fat provides the product with a unique and personal texture and aroma.

LOMO IBÉRICO DE BELLOTA

Noble primary cut running adjacent to the spine of the Free-Range Iberico pigs fed with acorns during the “Montanera” period.
The juicy and fine texture of this product is the result of a caring and artisanal dry-cure process.

CHORIZO IBÉRICO DE BELLOTA

100% traditional elaboration based on a thorough selection of the best acorn fed Iberico meat and sweet paprika (Pimenton de la Vera). Dry-cured in the natural bodegas of Candelario, Salamanca.
This product is available both in entire pieces or halves.
Representation: intense flavour and excellent aroma.

SALCHICHÓN IBÉRICO DE BELLOTA

Elaborated from the best cuts of acorn-fed Iberico pork meat and top quality spices.
This product is available both in entire pieces or halves.
Representation: Purply/pinky color, spice-flavored.

CHORIZO IBÉRICO DE BELLOTA SARTA

The traditional Spanish horseshoe shape Iberico chorizo made from the best acorn-fed ibérico pork meat cuts. Seasoned with salt and sweet paprika.
Chorizo Sarta is one of the most traditional pieces of Spanish charcuterie. Can be enjoyed recently cut in thick slices or cooked in récipes.
Intese and balanced flavor.