pork fat Spain

...INGREDIENTS: Pork jowl, fat, pork rind, and pig's blood, salt, milk protein, spices, flavor enhancer E621. Natural pork casing. May contain traces of egg and soy.

...Traditional artisanal production process. Curing between 24 – 30 months. Presentation: Each piece is wrapped in a greaseproof paper sheet, encased in cloth, and presented in an individual box. Ingredients: Iberian acorn-fed pork ham and sea salt. Specifications: Elongated shape and soft fat. Traditional artisanal production process. Curing between 24 – 30 months.

...Are you interested in pig hind legs? We specialize in the trade of pig legs and other high-quality pork cuts.

...Alta Gastronomía Acorn-Fed 75% Iberian Ham Sweetness, intense flavour, alluring aroma, fresh and long-lasting, these are all the hues and nuances that the Alta Gastronomía Acorn-Fed Ham offers the palate. Its infiltrations of fat in turn make each and every slice melt in your mouth, allowing its memory to endure, bringing us its reminiscences of the more than forty months of natural cellar...

...It is a cut that has a good amount of intramuscular fat, which contributes to it being a juicy and flavorful meat. It is worth noting that, although Iberian pork has a higher fat content than white pork, it is considered better for our health.

...The tenderloin is the part with very little fat, located beneath the loin. It is a delicious cut that is highly valued in cooking, with many different preparations. Our frozen tenderloin comes from certified and nearby slaughterhouses, which ensures quality and increases our efficiency when working on demand. We use natural ingredients without allergens such as soy, milk, or gluten.

...Product description: Intestine from sow with a wide caliber Origin: Spain Quality: A. Firm consistency, without fat residues, without holes, and without irregularities. Calibers: -/34 to 40/+ • ICP Net | 3 hanks. • ICP tubed | 2 or 3 hanks. Natural casing ready to stuff. Increase your productivity and save time with our casing tubed. Packaging: • Bucket: 5 L and 15 L. • Cask: 100 L and 200 L.

...Product in perfect curing and aging condition. It shows marbling of infiltrated fat upon cutting, derived from its quality and origin. The Brisa Iberian Pigs The Brisa Iberian pigs possess unique characteristics that notably distinguish them from others, resulting in top-quality Iberian products. They are specimens with a genetic history, originating from a Mediterranean subspecies of Sus Scrofa...

... Stomachs, 10 kg Carton Frozen Pork Back Skin, 20 Kg carton Frozen Pork Cutting Fat, 20 Kg carton Frozen Pork Backfat, 20 kg carton Frozen Pork Tongues, Swiss Cut, in a carton Frozen Pork Collar, Bone-in, in Carton Frozen Pork Leg Boneless, Polyblock Frozen Pork Loin Bone-in, Carton Frozen Pork Loin Boneless, Carton Frozen Pork Belly, Bone-in, Rind on, N2, In carton Frozen Pork Moonbones, 10 Kg carton Frozen Pork Humerus Bones, 20 Kg carton Frozen Pork Femur Bones, 20 Kg carton Frozen pig We supply frozen pork front/hind feet preliminarily cleaned from blood and contaminations.

...Bellota Cular Chorizo 5 Dompales The Iberian Bellota Cular Chorizo from DOMPAL is made with minced meat and pork fat, seasoned with paprika and garlic, all stuffed into natural casing. Approximate Weight 1.3Kg...

...Salchichón, a type of sausage made from Iberian pigs that are fed with a diet of grains and legumes and raised in intensive farming conditions. It is crafted from lean cuts and fats of Iberian pork, finely chopped, seasoned with salt, pepper, nutmeg, oregano, and garlic, and stuffed into natural pig casings. The traditional process involves several stages: chopping the meats and fat, mixing with...

MAGUISA (MATADERO GUIJUELO, S.A.) is based in Guijuelo (Salamanca) and is almost exclusively dedicated to the industrialization of Iberian pork. Its goal was to build a slaughterhouse with a cutting section and fat rendering, which would provide the slaughter and cutting of the pigs needed by its industries, as well as the transformation of lard into fat through a rendering process, starting its...

... and continuous evolution, both in terms of quality and technology, allowing us to adapt to the needs of each of our clients. Products: pork lard, cracklings, meat flour, Iberian ribs, Iberian bacon, Iberian pancetta, etc.

... Customers have different requirements; our products are exclusively made from the highest quality pork fat. We're constantly evolving and growing, currently providing services to the European, American, and Asian continents. Greixos Olivella has resources available for transport from slaughterhouses and cutting plants to our cold-storage facilities or directly to the customers. Please contact us for any further inquiries you may have through our website contact form or by clicking on 'send a message' in the Europages directory.