Pork - Import export

Extra leftover

"Extra" Fuet

"Extra" Aragon Sausage

Mural "Easter" Sausage

"Extra" Reed Stuffed Loin

"Extra" Aragon type Chorizo

Tip of pork loin

100 gr sliced in Inert gas tray

Boneless polished and tied up

Boneless polished and clean

Boneless and beveled in V form

With hoof and whole skin

Boneless beveled in V form

Bone and without hoof. Beveled in V form Cure 12-13 meses

With hoof. Beveled in V form

Boneless and beveled in V form

Boneless Mould clean

Boneless with whole skin

Boneless and beveled in V form

Boneless polished and clean

Boneless Mould clean

100 gr sliced in Inert gas tray

500 gr sliced in Inert gas tray

With hoof. Beveled in V form

Boneless and beveled in V form

Boneless polished and tied up

Boneless polished and clean

With hoof and beveled in V form

Vacuum packed cured Pancetta