Iberico Charcuterie

Ibérico Salchichón is made of the best quality meats. Cured for approximately 3 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experience of tasting it into a pleasure. Cured sausage, made with ...

Full Product Details

Type: Vacuum Packed Curing Time: Minimum 1.5 months Julián Martín Ibérico Chorizo is made of the best quality meats. Marinated with a combination of paprika and spices and dry-cured in cellars for a minimum of 1.5 months. Its unique aroma anticipates the intensity of its flavor, gorgeous and deli...

Full Product Details

Cured black chorizo sausage (blood sausage), made with a mix of Iberico meat and fat, salt, and spices, kneaded and stuffed into a natural casing. The product follows a dry curing and maturation process, which ensures its stability, and also its characteristic flavour and aroma.

Full Product Details

Type: Whole Piece Curing Time: 6 months Ibérico Bellota (Acorn-fed) Salchichón is made of the best quality meats. Cured for approximately 6 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experie...

Full Product Details

Type: Whole Piece Curing Time: Minimum 5 months The Ibérico Bellota (Acorn-fed) Loin is a classic among the most entrenched flavors of Spanish culture. Its extraordinary taste, with a smooth and well-defined texture, is the result of a family-kept recipe since 60 years ago. The marbled fat simply...

Full Product Details

Type: Whole Piece Curing Time: 6 months Julián Martín Ibérico Bellota (Acorn-fed) Chorizo is made of the best quality meats, including those of the noblest parts. Marinated with a combination of paprika and spices, stuffed into a natural casing and dry-cured in cellars for a minimum of 6 months. ...

Full Product Details

Curing Time: 3 months Ibérico Salchichón is made of the best quality meats. Cured for approximately 3 months and due to a subtle combination of garlic, pepper and natural spices, its perfect balance transmits smoothness and sophistication, turning the experience of tasting it into a pleasure. A c...

Full Product Details

Curing Time: 3 months Julián Martín Ibérico Chorizo is made of the best quality meats. Marinated with a combination of paprika and spices and dry-cured in cellars for a minimum of 3 months. Its unique aroma anticipates the intensity of its flavour, gorgeous and deliciously rich. A cured sausage, ...

Full Product Details

Type: Whole Piece Curing Time: Minimum 2 months The Ibérico Cebo Loin is a classic among the most entrenched flavors of Spanish culture. Its extraordinary taste, with a smooth and well-defined texture, is the result of a family-kept recipe for the past 60 years. The marbled fat simply melts in yo...

Full Product Details