ANTONIO ROMERO Spain in a Box "Los Flamencos"
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 Acorn-fed Pork Ham 50% Ibérico Breed (100 gr/ea)
2 x Hand carved Ibérico Cebo Campo Grass-fed Pork Ham 50% Ibérico Breed (100 gr/ea)
1 x Ibérico Acorn-Fed Pork Loin 100% Ibérico Breed (500-600 gr/ea)
1 x Acorn-Fed Ibérico Pork Chorizo (500-600 gr/ea)
"Jamón de Bellota Ibérico 50% Raza Ibérica" Ibérico Acorn-fed Pork Ham 50% Ibérico Breed from free-range pigs. Pieces selected for their uniqueness. Cured in a drying shed according to the experience of traditional artisan methods, with 36 months of curing. Once the optimum curing period estimated for each product has been completed, the product is sliced by hand and vacuum-packed to reach the consumer in a more direct and simple way. Hand carved by our master jamón carver.
"Jamón Ibérico de Cebo de Campo 50% Raza Ibérica" Ibérico Cebo Campo Grass-fed Pork Ham 50% Ibérico Breed comes 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.
"Lomo de Bellota 100% Ibérico" Ibérico Acorn-Fed Pork Loin 100% Ibérico Breed carefully chooses pieces to offer a sublime experience and a unique texture that brings softness and elegance. With a curing period of 6 months.
"Chorizo Ibérico de Bellota" Acorn-Fed Ibérico Pork Chorizo is made from a mixture of carefully selected, coarsely chopped lean meat, to which coarse salt, garlic, and Spanish 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.