Traditional Preparation
All our Iberian products have been made in the traditional way, as we have been taught from generation to generation.
The hams and shoulders have been salted and subjected to a natural drying process of 36 or 24 months, respectively, and checked one by one to know, at the moment, their quality, smell, texture and taste.
The Iberian pork loins have been marinated with our blend of paprika, salt and natural spices, stuffed by hand one by one and cured in an optimal environment for 6 months.
As for the rest of our Iberian cured meats, chorizos and salchichones, we've made them the traditional way, with care, natural products, and an eight-month curing process. That's what gives them their authentic flavor.