Chorizo ibérico cular rojo is made from Iberian pig, and it is a classic product of Spanish sausages made here by Onofre home.
Its red color comes from mixed with minced pork and paprika. This Iberian Chorizo is prepared with lean pork of premium quality of Iberian pig. Besides this, it is used salt, garlic, oregano, white wine ... and only 20% fat, well developed in this house. It is cured during 80-90 days and stuffed into casings (50-60 cm, with a diameter of 4-6 cm). Stuffed into a selected natural gut, called Cular
Product sale vacuum package, whole or half (about 500 gr.).
Data sheet
Iberian morcón is made with Iberian acorn-fed pork in a similar way to chorizo. It is a thick sausage made from a careful selection of chopped and minced meat.
Iberico ham de cebo sliced. Finely hand-cut. Jamones Reserva from appellation of origin Jabugo, derived just from Iberian pigs.
100% Iberian Bellota ham slicing. Finely hand-cut. Gran Reserva hams derived from carefully selected pigs and cured for 36 months.
The lomo ibérico de bellota is prepared following specific steps, first, the meat is extracted from pig and then is seasoned. After that, the loin is stuffed into casings and cured. It is approximately 50 cm.
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