Iberian “Caña de Lomo”: The back is the most valuable and appreciated part of the iberian pig quartering. Their elaboration process consists of different phases, including marination, wrung out, curation and maturing.

Iberian “Chorizo”: Elaborated with chopped iberian pork meat and marinated with spices, being green pepper the one who provides our “Chorizo” with its particular aroma. No “chorizo” should have less than a thirty percent of fat.

Iberian “Salchichón”: Made with iberian lean meat, fat and spices, and later cured inside natural intestines. After that, the curation process must last about forty days.

Iberian “Morcón”: Elaborated with lean iberian pork meat, but also with sirloin and back meat. It’s marinated and inserted inside natural intestines. Because of its thickness, its maturing process lasts from sixty to ninety days.