The Iberian pork tenderloin is the most noble of all species of delicatessen. This is a complete piece of tenderloin, completely clean and free from grease, which is prepared with salt, pepper and other spices and seasonings such as garlic and oregano. They are stuffing in natural casings and are drying in natural cure for four or five months. A delicacy to the senses

      The “Lomito” is the younger brother of the loin, made from the dam palette, also called dam involved, which is prepared and it is similar to stuffed loin. Its colour is red hot, offering to cut an infiltration into the meat that gives you a delicate flavour and a very pleasant aroma characteristic.

      The head of the loin comes from the union of several muscles that confluence between the loin and the dam palette, this being the place where the best are concentrated flavours of the Iberian acorn pigs. It is stuffed just as the loin and “Lomito” (small-loin) and cured in a craft in drying natural, introduced to cut a uniform texture, with a delicious aroma and flavour.

      The “Morcón” loin is a typical product of southwest of Spain. Its preparation is similar to Chorizo, although portions of lean have a larger and stuff with paprika, garlic and salt. Its name derives from the casing that surrounds it and gives its irregular shape. Being a piece thicker and its healing process is very slow maturation.

      The chorizo is a product genuinely Spanish, which is characterized by the use of paprika and garlic as a basis for its condiments. Its manufacture begins with a knife chopping meat noble of the Iberian pig and mass which once stuffed is left to stand for 24 hours in a cool place, and then was stuffed in natural casings. After passing the dryers where the natural maturation, while the meat acquires a firm texture and develops its exquisite aroma.

      The Iberian acorn pork “Salchichon” is made from a selection of Iberian acorn lean pork, seasoned with spices such as natural white pepper and nutmeg. It has a process of healing at least 3 months, resulting in a product of aromatic flavour and fine texture.

The bacon comes from “barriguera” of Iberian pork, with their cloaks of meat; to be glued to the ribs gives this product a distinctive flavour, it is not sweet and salty either. s a whole piece is developed in the same manner as the spine, highlighting the brilliance of his lean and fat, unequivocal sign of their quality.