Our famous chorizo Maragato, stuffed into a natural hog casing and aired between 2 weeks. The result is a high guality traditional product, ready in just a few minutes and keeps the entire flavour of our chorizo Maragato
It is obtained from the fresh bacon, first of all we salt it for two days and then goes on to the dry and maturation process in cold temperature. It is a slow process wich gives to the pieces a soft taste and smell. It is characterized by its lightly smoke process and it is cured for 4 weeks in natural driers. We package it in vacuum in two halves with...
Packaged in vacuum 500gr, Picadillo also known as zorza, chichos, jijas...it is marinated minced lean pork, salt, paprika and garlic. It is ideal as accompaniment with pasta, fried eggs...We package it in vacuum and the weight of this pieces is around 500gr.
It is marinated in a traditional way and the process of dry and maturation takes place in cold temperature. It is a slow process wich gives to the pieces a soft taste and smell. It is characterized by its lightly smoke process and it is cured for 4 weeks in natural driers. We package it in vacuum in two halves with an aproximately weight of 2kg
Now you can find the cecina cream with a makeover, we have decided to offer a new format in plastic punnet of 80 grams.The same product as before, made with the best selected cecina and Iberian fat pork, ready to open and spread. A new lighter package, allows the consumer to use a faster and more easily consumption.
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