This holiday we want to encourage Ibérico products lovers to enjoy these boxes of treats and give a nice present to your loved ones.
The expertise in bringing the best Spanish products to the Canadian market with ARC IBERICO IMPORTS has led Antonio Romero Casado, our Founder, to create his brand Antonio Romero Productos Españoles. A brand that represents his journey through the thousands of delicacies from Spain that he personally tasted and selected for you.
2 x Hand carved Ibérico Cebo Campo Grass-Fed Pork Ham 50% Ibérico Breed (100 gr/ea)
2 x Hand carved Ibérico Cebo Grain-Fed Pork Shoulder Ham 50% Ibérico Breed (100 gr/ea)
1 x Acorn-Fed Ibérico Pork Salchichón (500-600gr/ea)
1 x Acorn-Fed Ibérico Pork Chorizo (500-600gr/ea)
"Jamón Ibérico de Cebo de Campo 50% Raza Ibérica" Ibérico Cebo Campo Grass-Fed Pork Ham 50% Ibérico Breedcomes from pork feed with natural cereals at best “dehesas”, where they run freely during “montera” period. Those hams follow a traditional dry-cure method. Minimum dry-cure period 24 months. Hand carved by our master jamón carver.
"Paleta de Cebo Ibérica 50% Raza Ibérica" Ibérico Cebo Grain-Fed Pork Shoulder Ham 50% Ibérico Breed comes from raised pigs on a farm. The dark red meat is lightly marbled with fat, giving it a rich texture and an unmistakable flavor that will make your mouth water. Equally crucial for achieving this high-quality product is the drying and curing process. This completely natural process can last up to 24 months. During this time, the meat undergoes various physical and chemical changes, slowly creating the final flavor and texture. Hand carved by our master jamón carver.
"Salchichón Ibérico de Bellota" Acorn-Fed Ibérico Pork Salchichónoffers a sublime experience, tradition and avant-garde united to achieve an intense flavor and a unique texture that provides smoothness and elegance. It has a hint of pepper with an intense aroma from the extra-fine mince of which it is composed.
"Chorizo Ibérico de Bellota" Acorn-Fed Ibérico Pork Chorizois made from a mixture of carefully selected, coarsely chopped lean meat, to which coarse salt, garlic, and paprika are added to give it its characteristic reddish color. It has a curing period of 6 months.
We recommend taking it out of the fridge 30 minutes before eating, after 15 minutes open the package and separate the slices on a plate. Ideally consumed the ham and charcuterie at room temperature, approximately 24 degrees.
Most fun of all, to maximize authentic enjoyment of the ham and charcuterie tasting experience, we recommend picking it up and consuming it with your fingers. It’s the Spanish way.
STORAGE & CARE
Store in a cool and dry place. Once opened keep refrigerated.