• From 100%, 75% and 50% Iberian pigs, raised in pastures based on grasses, weeds, roots, acorns, etc.

    It can weigh 1-1800 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian acorn-fed loin, salt, garlic, paprika, dextrose, LACTOSE, sugar, dextrin and preservatives (E-250 and E-252).Colour: Orange red with streaks of pearly white fat mixed in tissues.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Consistent, marbled, bound.

    Texture: Compact and homogeneous

    Aroma and taste: Pleasant, characteristic. Tender, light texture in curing and paprika.

    Other formats: Slices and pieces
    CURING
    More than 24 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 335 Kcal / 1.398 KJ
    Protein (g): 44.7 g
    Carbohydrates: <0.1 g
    Sugar: <0.1 g
    Fat: 20.02 g
    Saturated Fat: 5.7 g
    Salt: 5 g
  • From 100%, 75% and 50% Iberian pigs, raised in pastures based on grasses, weeds, roots, acorns, etc.

    It can weigh 1-1800 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian cebo de campo loin, salt, garlic, paprika, dextrose, LACTOSE, sugar, dextrin and preservatives (E-250 and E-252).Colour: Orange red with streaks of pearly white fat mixed in tissues.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Consistent, marbled, bound.

    Texture: Compact and homogeneous

    Aroma and taste: Pleasant, characteristic. Tender, light texture in curing and paprika.

    Other formats: Pieces and sliced.
    CURING
    More than 6 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 312 Kcal / 1.388 KJ
    Protein (g): 37.8 g
    Carbohydrates: 0.45 g
    Sugar: 0.45 g
    Fat: 14.8 g
    Saturated Fat: 4.6 g
    Salt: 3.3 g
  • From free range Iberian pigs, raised in pastures based on grasses, weeds, roots, acorns, etc.

    It can weigh 0.4-0.8 kg.

    Jamones

    INGREDIENTS CHARACTERISTICS
    Iberian acorn-fed pork lomito, salt, garlic, paprika, dextrose, LACTOSE, sugar, dextrin and preservatives (E-250 and E-252).Colour: Orange red with streaks of pearly white fat mixed in tissues.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Consistent, marbled, bound.

    Texture: Compact and homogeneous.

    Aroma and taste: Pleasant, characteristic. Tender, light texture in curing and paprika.

    Other formats: Sliced.
    CURING
    More than 6 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 378 Kcal / 1.574 KJ
    Protein (g): 33.9 g
    Carbohydrates: 0.60 g
    Sugar: 0.60 g
    Fat: 26.7 g
    Saturated Fat: 14.2 g
    Salt: 3.3 g
  • Mixture of minced meat from prime cuts of Iberian acorn-fed pigs, seasoned with paprika and garlic, kneaded and stuffed in tripe.

    It can weigh 1-1500 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian acorn-fed pork loin, salt, paprika, garlic, skimmed MILK powder, sugar, preservative (E-250) and antioxidant (E-307).Colour: Purple red streaked.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Finely chopped, bright colouring, consistent, marbled, bound.

    Texture: Compact and homogeneous.

    Aroma and taste: Pleasant, characteristic. Tender, light texture in curing and paprika.

    Other formats: Pieces, sliced, capaduras and velas.
    CURING
    More than 6 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 459 Kcal / 1.092 KJ
    Protein (g): 25.9 g
    Carbohydrates: 1.1 g
    Sugar: 1.1 g
    Fat: 39 g
    Saturated Fat: 12.8 g
    Salt: 2.5 g
  • Mixture of minced meat from fine pieces of Iberian acorn pigs, seasoned with peppercorn, kneaded and stuffed in tripe.

    It can weigh 1-1500 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian pork belly, salt, dextrin, spices, dextrose, preservatives (E-250 and E-252) and antioxidant (E-331).Colour: Pale red streaked.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Finely chopped, bright colouring, consistent, marbled, bound.

    Texture: Compact and homogeneous.

    Aroma and taste: Pleasant, characteristic. Intense texture, aromatic, fine and juicy, perfect balance of salt and pepper.

    Other formats: Pieces, sliced, capaduras and velas.
    CURING
    More than 6 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 460 Kcal / 1.980 KJ
    Protein (g): 31.6 g
    Carbohydrates: 0.93 g
    Sugar: 0.90 g
    Fat: 40 g
    Saturated Fat: 13 g
    Salt: 2.6 g.
  • Mix of minced meats of Iberian pigs, garnished with paprika and garlic, kneaded and stuffed in tripe, hand tied.

    The strings or banners can weigh around 5 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian lean pork, salt, paprika, garlic, skim MILK powder, sugar, preservative (E-250) and antioxidant (E-307).Colour: Purple red streaked.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Finely chopped, bright colouring, consistent, marbled, bound.

    Texture: Compact and homogeneous.

    Aroma and taste: Pleasant, characteristic. Intense texture, aromatic, fine and juicy, perfect balance in paprika. Hometown taste

    Other formats: spicy, velas, and velas picantes.
    CURING
    More than 6 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 448 Kcal / 1.893 KJ
    Protein (g): 23.8 g
    Carbohydrates: 0.80 g
    Sugar: 0.80 g
    Fat: 38 g
    Saturated Fat: 12 g
    Salt: 2.5 g
  • Mix of Iberian meats chopped, seasoned with paprika and garlic, kneaded and stuffed in tripe.

    The strings or banners can weigh around 5 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian pork loin, salt, dextrin, spices, dextrose, preservatives (E-250 and E-252) and antioxidant (E-307).Colour: Marbled orange red.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Finely chopped, bright colouring, consistent, marbled, bound.

    Texture: Compact and homogeneous.

    Aroma and taste: Pleasant, characteristic. Intense texture, aromatic, fine and juicy, balanced in fat and paprika.

    Other formats: Velas.
    CURING
    More than 3 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 504 Kcal / 2.087 KJ
    Protein (g): 23.8 g
    Carbohydrates: 0.80 g
    Sugar: 0.80 g
    Fat: 45.1 g
    Saturated Fat: 14.8 g
    Salt: 3.7 g
  • Iberian blood and fat, seasoned with spices and onion kneaded and stuffed in gut.

    The strings or banners can weigh around 5 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian pork loin and fat, salt, paprika, onion, oregano, pumpkin, BREAD and blood.Colour: Brown almost black.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Finely chopped, bright colouring, consistent, marbled, bound.

    Texture: Compact and homogeneous.

    Aroma and taste: Pleasant, characteristic. Intense texture, aromatic, strong but delicate and juicy, balanced in fat and condiments.

    Other formats: Velas.
    CURING
    More than 3 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 616 Kcal / 2.544 KJ
    Protein (g): 10.5 g
    Carbohydrates: 10.3 g
    Sugar: 2.1 g
    Fat: 59.2 g
    Saturated Fat: 25.3 g
    Salt: 2.1 g
  • Mixture of minced meat from prime cuts of Iberian acorn-fed pigs, seasoned with paprika and garlic, kneaded and stuffed in tripe.

    It can weigh 1-1500 kg.

    Jamones

    INGREDIENTSCHARACTERISTICS
    Iberian pork loin, salt, paprika, garlic MILK skim, sugar, preservative (E-250) and antioxidant (E-307).Colour: Purple red streaked.

    External appearance: With remnants of mildew, consistent, elongated, well-adhered tripe throughout the surface.

    Appearance when cut: Finely chopped, bright colouring, consistent, marbled, bound.

    Texture: Compact and homogeneous.

    Aroma and taste: Pleasant, characteristic. Intense texture, aromatic, fine and juicy, perfect balance in paprika.
    CURING
    More than 6 months.
    NUTRITIONAL VALUE PER 100grs.
    Energetic Value: 459 Kcal / 1.207 KJ
    Protein (g): 15.1 g
    Carbohydrates: 1 g
    Sugar: 1 g
    Fat: 39 g
    Saturated Fat: 12.8 g
    Salt: 2.3 g