iberian loin

Cured sausage made from a blend of minced Iberian pork, seasoned with salt and spices, kneaded and stuffed into casing. It has a delicate flavor and c...

Product in perfect curing and aging condition. It shows marbling of infiltrated fat upon cutting, derived from its quality and origin. The Brisa Iber...

Our Iberian Acorn Loin has a deep burgundy color with pearlescent fat marbling, a soft and creamy texture, an intense and lingering flavor, and a stro...

Iberian pork loin. We serve it fresh or frozen. Vacuum packed in 0.5 or 1 kg formats or in bulk. Certified Iberian pork meat under the Iberian quality...

Loin from 50% Iberian pigs raised freely in the dehesas and fed with feed during their final fattening phase.

Acorn-fed loin cane 50% Iberian in pieces.

Spanish prosciutto, raised in the wild and fed on acorns.

Iberian Field Cured Loin 50% Iberian Breed Product sourced from one of the two loins of the Iberian pig, seasoned with high-quality salt and paprika.

Iberian lomo is a typical Spanish cured meat, similar to lean coppa, with a fine and slightly spicy texture. The pure Bellota Iberian lomo "Cinco Jot...

Veal - butcher's meat...

Loin (erector spinae muscle), is one of the noblest pieces of the Iberian pig, fed from natural products such as herbs and cereals PESO:0.1 kg...

We offer whole pieces or vacuum packaging service in 100g bags. Min. Order: 5 Pieces; 2kg each.

Striploin Faux Fillet Contro Filetto Origin: Argentina, Uruguay, Brazil, Australia, Ireland, and Poland Storage Temperature: Chilled at -1º/+2º, fr...

Explore our offering of whole beef carcasses, perfect for professional butchers and quality meat enthusiasts. Each carcass comes from cattle raised in...

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

Traditional Wild Boar Terrine in 90g Jean Brunet...

Our U chorizo will show you all the colors! A slightly spicy taste and a tender texture. With its beautiful orange color and caliente flavors, you won...

Sliced fillet...

Dry Pork Sausage 100% homemade Ingredients: pork meat, natural casing, salt, pepper, dextrose, stabilizer E450, sodium diphosphate, antioxidant E316, ...

The 'fiocchetto' is obtained from the cut of the pig's thigh. It differs from the more famous 'culatello' in that it is a leaner cured meat with a del...

Guanciale is a cured meat made from the pig's cheek. The meat is massaged with salt for about five days. Pepper and chili are added, and it is flavore...

We refer to sheep meat as meat from animals that were older than 12 months at the time of slaughter. Notably, sheep meat is characterized by its dark ...

fresh or frozen, in various sorts, in vacuum or in bulk...

Frans company specialized in breeding quails in the Vosges. For nearly 50 years, this family business has focused on animal welfare & quality. The qua...

The Fillet is obtained from the processing of pork loin. The meat is salted and carefully massaged by hand, then it is stuffed into a natural casing a...

It is artisanally stuffed with D.O. Pimentón from La Vera (Cáceres), marinated with natural spices, salt, garlic, and oregano. With a minimum curing t...

Product in perfect curing and aging condition. It shows marbled fat when cut, derived from its quality and origin. The Brisa Iberian Pigs The Brisa I...

Cured sausage made from a blend of minced Iberian pork, seasoned with salt and spices, kneaded and stuffed into natural casing. With a curing period o...

Whole or half pieces made from selected Iberian pork lean meat, seasoned with natural spices, salt, garlic, and oregano. With a delicate flavor and ch...

Iberian acorn-fed loin. Cured sausage pieces weighing between 1 to 1.2 kg, cured for about 90 days. They are served vacuum-packed whole or in halves.