Iberian cured sausages

Spain has a long expertise preparing cured hams and sausages, taking advantage of particularities of the terrain, the race of pigs and climate. Thanks to these variables, we can enjoy cured meats, among iberic ham, chorizo, salcjichón and lomo, all properly sliced and vacuum packed. Just open at least one hour before serving at normal temperature. Envelopes cannot be eaten!!

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