Best sellers

Dried beef "Cecina"

Cured beef "Cecina" (1/2 center leg)

Cecinas Pablo

T1131

€69.00

Packaged in vacuum 2,7Kg. This maroon red is obtained of natural way due to the quality of the raw materials, so we do not use nitrificantes or additives that alter his color of artificial form. The cured beef has a very typical flavor and smell, stronger that the ham, in addition, in case of the Cecina, with the smoked flavor typical one of his...

Sausages

Longaniza Iberica

Astorgourmet

T0147

€6.94

Sliced

Salchichon cular Sliced-150 GRS.- Unit

Astorgourmet

T1034

€2.95

Salchichon is a sausage elaborated with lean pork meat, with less than 10% of fat, salt and some spices such as black pepper. The stuffing process is made in natural big casing to obtain this thicker chorizo, in which we can slice it very thin and uniform

Meat snacks

Chorizo sticks

Astorgourmet

€1.30

Ministicks, the finest and chewable. Without guts

Iberitos

Cecina cream Fusion Quince

Astorgourmet

T1007

€2.50

Our cecina cream combines the flavour of the best cecina with quince that "fuses" giving a sweeet touch of the quince. Presented in a new format in plastic punnet 80 grams.

Sliced

Chorizo cular sliced-150 GRS.- Unit

Astorgourmet

T0196

€2.95

Chorizo cular, is stuffed in natural pig casing, and we follow the typical elaboration from Leon. The meat is carefully selected , with slightly smoke process, a slow cure process in natural driers and paprika, give to this product a homemade taste.

Sausages

Beef sausage

Astorgourmet

T0127

€4.95

Chorizo sarta elaborated in natural tripe, the best selected beef meat and slightly smoked. It is package in vacuum with an aproximately weight of 400 gr.

Pack

Packs

Pack Embutidos de León

Cecinas Pablo

€49.00

Hams

Serrano ham Deboned 1/2 piece

Astorgourmet

T0103

€52.90

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