Iberian chorizo sausage

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<p><span style="font-size:12pt;font-family:'book antiqua', palatino;">Spanish Ham Iberico Pata Negra sliced</span></p> <p><span style="font-size:12pt;font-family:'book antiqua', palatino;">skin - 100 gr<br /></span></p>

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<p>Spanish serrano ham</p> <p></p> <p>From Segovia Spain</p> <p>weight 2.00 kg</p>

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<p><span style="font-size:12pt;font-family:'book antiqua', palatino;">This delicious pork loin made is with acorn-fed serrano pigs and cured to perfection from Rioja Spain. These loin have exquisite taste. <br /><br />Weight 450 gr </span></p>

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<p>Discover Pata Negra de Cebo ham from Salamanca in Spain and learn the difference between Iberian Bellota ham and Iberian Cebo ham.</p> <p></p> <p>Pata negra ham is a Spanish culinary treasure, and one of the most popular varieties is pata negra de cebo ham from Salamanca. Originating in the Salamanca region of Spain, this ham offers a unique taste experience and unrivalled quality. In this article, we will outline the distinctive characteristics of Iberian Bellota Ham and Iberian Cebo Ham, so that you can choose the best product for you.</p> <p></p> <p>Pata Negra de Cebo from Salamanca is made from Iberian pigs reared in the Salamanca region, renowned for its ideal climate and extensive pastures. These pigs are fed a traditional diet of cereals and vegetables, giving them a delicious flavour and tender texture. The ham is then matured for an extended period, often between 24 and 36 months, in special cellars, where it develops its unique flavours and melt-in-the-mouth texture.</p> <p></p> <p>Iberian Cebo Ham is also a quality product, but it differs from Iberian Bellota Ham in the way the pigs are fed. The pigs used to make Cebo Iberian Ham are fed on cereals and vegetables, giving them a delicious flavour that is less intense than that of Bellota Iberian Ham. The curing period is generally shorter, ranging from 18 to 24 months.</p> <p></p> <p>If you opt for pata negra de cebo ham from Salamanca, you'll enjoy an authentic Spanish culinary experience. Each of these hams has its own unique characteristics in terms of flavour, texture and production method. Pata negra de cebo ham from Salamanca offers excellent quality</p>

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<h3>The Iberian acorn-fed ham</h3> <p>from the Sierra de Extremadura is a delicacy of Spanish gastronomy recognized throughout the world. The quality of these hams is due to a combination of factors such as the Iberian breed of pigs, their feeding with acorns and herbs from the pastures and the curing process in the Sierra de Extremadura.</p> <p></p> <p>The Iberian breed is one of the keys to the quality of acorn-fed hams. These pigs are raised in freedom in the dehesa, a unique ecosystem in the world that combines holm oak and cork forests with natural pastures. The feeding of the pigs in the dehesa is fundamental for the flavor and texture of the hams. During the montanera period, which runs from October to February, the pigs feed exclusively on acorns, which provide them with healthy fats and an incomparable flavor.</p> <p></p> <p>In addition to acorns, the Iberian pigs of the Sierra de Villuerca also feed on grasses and roots found in the pastures. This natural diet allows them to have a balanced and healthy diet, which is reflected in the quality of the meat of the hams.</p> <p></p> <p>The curing process in the Sierra de Extremadura is another key factor in the quality of the hams. The Sierra de Villuerca is located in the region of La Jara, in the province of Cáceres, Extremadura. This area is ideal for curing hams due to its dry and cold climate, which allows for a slow and natural drying and curing process.</p> <p></p> <p>The curing process can last from 24 to 36 months, depending on the size of the ham and the quality of the raw material. During this period, the hams lose water and the flavors and aromas become concentrated. The result is an acorn-fed Iberian ham from Sierra de Extremadura with a firm but juicy texture, intense and aromatic flavor and a characteristic reddish color.</p> <p></p> <p>In short, Sierra de Extremadura Iberian Hams are high quality products with a unique flavor. Their artisanal elaboration, combined with the natural feeding and curing in the Sierra de Villuerca, makes these hams a genuine delight for lovers of Spanish gastronomy.</p> <p></p> <p>If you want to taste these hams, be sure to look for reliable suppliers who guarantee the quality and origin of the products. Enjoy the experience of tasting an authentic Iberian ham</p> <p></p> <p>Translated with www.DeepL.com/Translator (free version)</p>

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<p>Sobrasada sausage spread</p>

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<p><span style="font-size:12pt;font-family:'book antiqua', palatino;">This delicious pork loin made is with acorn-fed serrano pigs and cured to perfection from Bautista Caceres. These loin have exquisite taste. <br /><br />Weight 350 gr </span></p>

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<p><span style="font-size:x-small;">Serrano Ham from Spain , cured in the mountains of South Spain for over 12 months, a real delight</span></p>