There are meats with such special quality in the acorn-fed Iberian pig that, subjected to artisanal elaboration processes, give rise to such extraordinary products as the 100% Iberian acorn-fed “Pata Negra” loin. Considered one of the noble pieces in the family of Iberian sausages, only two units are obtained from each Iberian pig. Reaching its maximum quality when it comes from Iberian pigs fed with acorns in the montanera.
Iberian product that when tasted melts in the mouth, leaving behind exquisite sapid aromas capable of satisfying the most demanding palate. Acorn tenderloin from Iberian prey, a very rare type of meat. Only two pieces of 600 gr are extracted. of each Iberian pig. An acorn sausage that is often sold out.
Thick-cut Iberian sausage with meats selected and manually minced, with a soft dressing, whose slow curing process achieves this unique product. It acquires its maximum quality when it comes from Iberian pigs fed with acorns in the montanera, appreciating in its tasting, the aromas of the plants of the pasture.
Using Iberian pork meats fed on acorns in montanera and sausages made by hand, an Iberian chorizo is obtained with a perfect natural cure. This type of sausage so widespread and appreciated by consumers of cured Iberian products is obtained thanks to the air of the Sierra de Huelva, developing all the processes that transform raw meat into the delicacy that is well-cured chorizo.
Iberian Salchichón is a product that has traditionally been made in natural dryers, and which has been given a privileged place within the entire range of Iberian sausages. The flora of the meadows of the Sierra de Aracena and Picos de Aroche Natural Park give a unique flavor to this artisan sausage.