Spanish Ham
Spanish Sausages
Spanish Chorizo Sausage: 1 kilo approx.
Spanish Chorizo Sausage

Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 2 months
This sausage elaborated in the traditional manner with Iberian pork, common salt and paprika, and has a characteristic smell and exquisite flavour.
The skin is made of animal gut.
Read more: Spanish Chorizo >>>

Spanish Morcón de Chorizo Sausage: 1 kilo approx.
Spanish Morcón Sausage

Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 2 months
This sausage elaborated in the traditional manner with Iberian pork, common salt and paprika, and has a characteristic smell and exquisite flavour. Very similar to chorizo sausage, but including garlic in its recipe.
The skin is made of animal gut.
Read more: 1kg units >>>

Spanish Salchichón Sausage: 1 kilo approx.
Spanish Salchichón Sausage

Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 2 months

This sausage elaborated in the traditional manner with Iberian pork, common salt and pepper, and has a characteristic smell and exquisite flavour.
The skin is made of animal gut.
Read more: 1kg unit >>>

Spanish Caña de Lomo dried cured pork loin: 1 kilo approx.
Spanish Caña de Lomo Sausage

Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 3 months
The tastiest, best appreciated part of the Iberian pig. Traditionally elaborated with Iberian pork loin, common salt paprika, garlic, oregano, lemon and a touch of olive oil.
The skin is made of animal gut.
Read more: 1kg units >>>


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