Iberian Cured Ham is the jewel of Spanish gastronomy. It is 100% Iberian pork chosen specifically for having the best characteristics. The pigs are free-range and they roam oak forests (Dehesas) feeding off what nature gives them, grass, grains and in particular acorns, which they eat for almost 4 months.
The Iberian cured hams are completely made and cured by hand in a natural way. All the pieces are individually and painstakingly processed, which guarantees their quality and excellence.
The king of the Portuguese meat sector. It is made from leg of pork, with natural salting. It has the distinction of being aged cold for several months, which gives it an excellent palate and the flavour of light-red and tender meat. Despite being an essential ingredient in many dishes, both savoury and sweet, cured ham does not need great food in order to shine. A slice of cured ham is, in itself, a tasty snack, especially when accompanied by great bread and wine.
Hams and cured meats Deboned ham, vacuum packed Chorizo cular "extra" Chorizo extra pepperwrapped Tunnelshaped sausage "extra" pepperwrapped Salami "extra" Salami "primera" "cular extra" drycured sausage "extra pay?" drycured sausage "cular" drycured sausage i Drycured sausage ii Drycured sausage iii.
PARMA HAM PDO DEBONED DRY CURED ITALIAN PORK HAM 18+ MONTHS CURED VACUUM PACKED 180 DAYS SHELF LIFE/2-8°C MOQ 500KG/1PALLET/40BOXES/80PCS 11,80 $/KG FOB MAIN ITALIAN PORT
Fully established as part of the traditional range of meat products in Portugal. It is made using uncured bacon and lightly minced pork, which are bound together by flour. Seasoning and gentle curing give it a golden tone and delicate flavour. For cooking, they must be pricked so that they do not burst. Then, simply grill or boil them as a starter, snack or in a delicious cozido a portuguesa.
This sausage has a dark colour and intense taste. During production, blood and tough, well-minced fat are added. The particular seasoning used in this smoked sausage provides it with unique characteristics in terms of its flavour and aroma. Seasoning is rich and aromatic and added in accordance with the expertise of past generations. It is particularly tasty in the Portuguese dish cozido a portuguesa (boiled beef and pork with vegetables, sausages and rice) or even roasted directly in alcohol or brandy.
There are almost as many recipes for making and seasoning chourico sausages as there are places where they are made. They are made using lean and tenderised pork, rich in natural tripe. They are naturally seasoned and cured, in light smoke, which gives them a unique character. The filling has a uniform consistency with a marble-like appearance and attractive reddish tones.
In the same way that names vary, cooking methods and seasoning also change from one product to another. A noble tasting sausage made using leg and loin rashers of pork. It is contained in a thick pig tripe. Seasoning and the length of curing make it great for cutting thick slices from, which brings out its distinctive flavour. Delicious as a snack and, as the great Eca De Queiros (famous portuguese writer) informs us, unforgettable with peas and eggs.
Supplier: Cured ham, cooked ham, chorizo, bacon, other pork cured meat
Supplier: Fresh fruit and vegetables, cured ham, olive oil
