Serrano cured ham Gran Reserva. Cured for at least 16 months. Mild, juicy flavour. No colourings.
With finer-cut slices. Aroma, flavour and tradition. Traditional curing process.
Ham that retains all its aroma and flavour. Just like freshly-sliced thanks to the selection of raw materials. Traditional curing process.
Premium chorizo produced in the Pyrenees of Navarra. From a careful selection of raw materials. Slow-cured.
Chorizo finely ground, seasoned with paprika and herbs of high quality air-dried in the valleys of the Spanish Pyrenees. The small drying process contributes to the intense flavor.
Lomo (tender pork loin) is made through a careful selection of the best pork loins as first step in the production process, flavored, seasoned with paprika and slowly dried. The slow drying process results in a tenderloin with characteristic flavor and an intense taste.
Traditional chorizo produced in the Pyrenees of Navarra with an ideal format for snacking.