Iberan Products There are 42 products.
The taste of a country at its best
Few things distinguish us from the rest of the world better than the Jamon and the resto of Iberian products. The incomparable smoothness, aroma (indefinable for the neophyte) of the arts of a genuine 100% Iberian acorn or the wide variety of Iberian cured products (loin, tenderloin, sausage, pepperoni, Morcón ...) indicates that it has reached the peak of the Iberian flavor.
No one should die without taste these delights
Subcategories
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AvailableSalchichón de Ciervo a las Finas Hierbas
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AvailableChorizo Vela de Jabalí Extra
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AvailableNatural Pork Loin (Acorn-Quality Iberian Pork)
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... The curing process, in natural drying rooms, lasts approximately 6 months. After this time the product reaches the colour, flavour and taste so appreciated by the most demanding palates.
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the...
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air,...
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AvailablePaprika Pork Loin (Acorn-Quality Iberian Pork)
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... One of the most demanded Maldonado products. Unique and sublime piece. Traditional taste, consequence of the high quality process. It remains in natural drying rooms for 120 days approximately.
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the...
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air,...
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AvailableChorizo (Acorn-Quality Iberian Pork)
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... The Chorizo is a cured sausage prepared with select cuts of pork and then marinated with spices. The curing period is of 90-120 days approximately. The most characteristic element is the use of paprika, which gives the chorizo its characteristic red colour.
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the...
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air,...
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AvailableSalchichón de Jabalí a la Pimienta
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AvailableSalchichón de Jabalí a las Finas Hierbas
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AvailableSalchichón (Acorn-Quality Iberian Pork)
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... Piece with cylindric shape, encased in natural pig tripe which allows that the product to properly dry in order to obtain its intense and juicy taste of this cured meat.
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the...
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air,...
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AvailableFolded Paprika Pork Loin (Acorn Iberian Pork)
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... Marinated with spices and natural ingredients, with "de la Vera" paprika amongst them, giving and special touch. This will seduce the most demanding palates.
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the...
Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air,...
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AvailableEstofado de Ciervo
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AvailableEstofado de Jabalí
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AvailablePerdiz en Escabeche
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AvailableBlock of Duck Foie Gras
The block of foie gras is the minced (emulsionated) fatty duck liver and subjected to heat treatment and pressure in order to obtain a preserved product. Emulsions whose main ingredient is foie gras can be spread on bread, or presented making small cubes or balls which look very attractive. To consume tinned foie gras, the best is to open both sides and pushing one, to extract the foie gras from the can and place it on a dish. Once open, cut...
The block of foie gras is the minced (emulsionated) fatty duck liver and subjected to...
The block of foie gras is the minced (emulsionated) fatty duck liver and subjected to heat treatment and pressure in order to obtain a preserved product. Emulsions whose main...
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AvailableParfait of Duck Foie Gras
Parfait of duck foie gras is an emulsion whose main ingredient is the minced fatty duck liver, subjected to heat and pressure treatment in order to obtain a preserved product. Emulsions whose main ingredient is foie gras can be spread on bread, or presented making small cubes or balls which look very attractive. To consume tinned foie gras, the best is to open both sides and pushing one, to extract the foie gras from the can and place it on a...
Parfait of duck foie gras is an emulsion whose main ingredient is the minced fatty duck...
Parfait of duck foie gras is an emulsion whose main ingredient is the minced fatty duck liver, subjected to heat and pressure treatment in order to obtain a preserved product....
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AvailableCodornices en Escabeche
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AvailableCecina curada Jamón de Buey
Only 1 over 100 slaughtered cattle passes the exquisite selection of Trasacar. These cattle, so special, are always been called "Ox". And that's the meat that is produced this exquisite cured jerky,.
Only 1 over 100 slaughtered cattle passes the exquisite selection of Trasacar. These...
Only 1 over 100 slaughtered cattle passes the exquisite selection of Trasacar. These cattle, so special, are always been called "Ox". And that's the meat that is produced this...
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AvailableIberian Acorn-Quality Guijuelo Ham Gold Label
A palatable, sweet and soft. Marked by selection, generation after generation, of Iberian breed better mothers. One of the best hams in the world.
A palatable, sweet and soft. Marked by selection, generation after generation, of...
A palatable, sweet and soft. Marked by selection, generation after generation, of Iberian breed better mothers. One of the best hams in the world.