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Dried beef "Cecina"
One of our innovations, a sausage made with 100% beef and sausage in a large caliber casing. The selection of raw materials together with light smoky notes, and slow curing process in natural drying, make this sausage remember the taste of the cecina.
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Tarro.450 gr. Figs Zoupeiros of Corullon 1st category, water, sugar and lemon. It is recommended to eat alone or with ice cream. Also as an accompaniment to red meats.
Packaged in vacuum 2,5kg aprox. Our Serrano Ham is made based on the best raw material and two points, no more salt than necessary, and slow and long periods of curing process. Our cured hams have a cure period about sixteen months, in some cases even more on the basis of size and fat conformation
The cured pork loins of Cecinas Pablo are produced in a traditional way with a homemade marinade and a lightly smoked touch. Vacumm packed and in halves
Packaged in vacuum 200gr. Our Serrano Ham is made based on the best raw material and two points, no more salt than necessary, and slow and long periods of curing process. Our cured hams have a cure period about sixteen months. The presentation chosen in sliced facilitates quick tasting and plastic slking between slices facilitate their separation.
Our pork loin is different from other because it is elaborated using exclusively selected pork loin, red pepper, salt, garlic and oregano, stuffed in natural casing, and a slow cure process
Packaged in vacuum 400 gr. The androlla is a semi-fresh sausage and cured but soft and use when cooking in stews. Androlla Maragata is elaborated with leather loin and upper jaw meat, marinated and stuffed in natural casing. The main difference from the Botillo, is that Androlla Maragata has not bones.