The 'Acorn-Fed' Iberian Shoulder Guijuelo (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the front leg (shoulder) of the pig. It is cured and matured at the natural cellars of Victor Gomez in the 'Sierra de Béjar', in a process where all details are cared for, in order to give the piece an incomparable texture, an extraordinary juiciness and a special intense flavour.
The Acorn-Fed Iberian Shoulders 'Reserva Montanera' (Boned) by Estirpe Negra, made the front limbs of prime Iberian Pigs, are skilfully hand-crafted using traditional methods. Only the very best Iberian pigs are selected, which are fed on acorns during the 'Montanera' (free-range) period on the vast expanses of 'Dehesas' (grazing pastures) found in Extremadura on the Iberian Peninsula (Spain).
The Acorn-Fed Iberian Shoulder 100% Pure Race Iberian (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the shoulder (front leg) of the pig. It is cured and matured at the natural driers of Victor Gomez in the 'Sierra de Béjar', in a process where all details are cared for, in order to give the piece an incomparable texture, an extraordinary juiciness and a special intense flavour.
The Acorn-Fed Iberian Shoulder 100% Pure Race Iberian (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the shoulder (front leg) of the pig. It is cured and matured at the natural driers of Victor Gomez in the 'Sierra de Béjar', in a process where all details are cared for, in order to give the piece an incomparable texture, an extraordinary juiciness and a special intense flavour.
The 'Acorn-Fed' Iberian Shoulder Guijuelo (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the front leg (shoulder) of the pig. It is cured and matured at the natural cellars of Victor Gomez in the 'Sierra de Béjar', in a process where all details are cared for, in order to give the piece an incomparable texture, an extraordinary juiciness and a special intense flavour.
The Acorn-Fed Iberian Shoulders 'Reserva Montanera' (Boned) by Estirpe Negra, made the front limbs of prime Iberian Pigs, are skilfully hand-crafted using traditional methods. Only the very best Iberian pigs are selected, which are fed on acorns during the 'Montanera' (free-range) period on the vast expanses of 'Dehesas' (grazing pastures) found in Extremadura on the Iberian Peninsula (Spain).
The Acorn-Fed Iberian Top Loin (Lomito Ibérico de Bellota) is produced with a selection of the best and finest cuts of acorn-fed Iberian top loin, which, accompanied by the quality of a careful production process, result in this exquisite dish.
Display with 12 genuine 'Cinco Jotas' Hand-Sliced Acorn-Fed Pure Iberian Ham... the only certified by '5 Jotas' as sliced by hand by their own master slicers.
Hand-crafted ham, following age-old traditions, made with the hind leg of prime Iberian pigs specially selected by Estirpe Negra. The pigs are reared semi-extensively on farms in Extremadura (Spain), and are fed on a cereal-based diet. The hams are cured slowly in natural drying houses and cellars.
The Acorn-Fed Iberian Hams 'Reserva Montanera' DO Extremadura by Estirpe Negra are skilfully hand-crafted following age-old traditional methods. Only the very best Iberian pigs are selected. They are fed on acorns during the 'Montanera' (free-range) period on the vast expanses of 'Dehesas' (grazing pastures) found in Extremadura on the Iberian Peninsula (Spain).
The Acorn-Fed Iberian Hams 'Reserva Montanera' by Estirpe Negra are skilfully hand-crafted following traditional methods. Only the very best Iberian pigs are selected, which are fed on acorns during the 'Montanera' (free-range) period on the vast expanses of 'Dehesas' (grazing pastures) found in Extremadura on the Iberian Peninsula (Spain).
The 'Acorn-Fed' Iberian Ham Guijuelo (Salamanca - Spain) is produced according to the traditional temperance which its sweet fragrance and smooth meat deserves. Matured at Victor Gomez's natural driers in the 'Sierra de Béjar' in the west of Spain, the 'Acorn-Fed' Iberian Ham reveals a purple-pink coloured tone with fine strips of fat which literally 'melt in the mouth', giving an unrivalled bouquet of intense pleasure.
The 'Acorn-Fed' Iberian Ham Guijuelo (Salamanca - Spain) is produced according to the traditional temperance which its sweet fragrance and its smooth meat deserves. Matured at the natural driers of the 'Sierra de Béjar', the 'Acorn-Fed' Iberian Ham reveals a purple-pink tone with a myriad of fine strips of fat which melt in the mouth, giving an intense and exquisite bouquet.
The Cereal-Fed Iberian Ham (Salamanca - Spain) is produced according to the traditional temperance which its sweet fragrance and its smooth meat deserves. Matured at the natural driers of Victor Gomez in the 'Sierra de Béjar', these exceptional Cereal-Fed Iberian Hams reveal a purple-pink coloured tone with fine strips of fat which melt in the mouth, giving a bouquet of intense pleasure.
"5 Jotas" Acorn-Fed Pure Iberian Ham has an incomparable taste and bouquet with a lingering aroma. When sliced, one can appreciate its uniform colour with myriad shiny streaks of infiltrated fat.
Acorn-Fed Pure Iberian Shoulder by 'Sanchez Romero Carvajal' the same people who produce the world-famous Cinco Jotas (5J) brand. This shoulder ham is made the front limbs of 100% pure Iberian pigs reared in the vast pastures of the Iberian Peninsula and fed on acorns during the 'Montanera' fattening period.
This shoulder ham is made the front limbs of 100% pure Iberian pigs reared in the vast pastures of the Iberian Peninsula and fed on acorns during the 'Montanera' fattening period.
"SRC" Acorn-Fed Pure Iberian Ham has an incomparable taste and bouquet with a lingering aroma. When sliced, one can appreciate its uniform colour with myriad shiny streaks of infiltrated fat
"5 Jotas" Acorn-Fed Pure Iberian Ham has an incomparable taste and bouquet with a lingering aroma. When sliced, one can appreciate its uniform colour with myriad shiny streaks of infiltrated fat.
"5 Jotas" Acorn-Fed Pure Iberian Ham has an incomparable taste and bouquet with a lingering aroma. When sliced, one can appreciate its uniform colour with myriad shiny streaks of infiltrated fat.
'Cinco Jotas' Acorn-Fed Pure Iberian Cured Loin is made the iliospinal muscle of 100% pure Iberian pigs, which are reared in the vast pastures of the Iberian Peninsula and fed on acorns during the 'Montanera' fattening period.
Sanchez Romero Carvajal's Acorn-Fed Pure Iberian Cured Loin is made the iliospinal muscle of 100% pure Iberian pigs reared in the vast pastures of the Iberian Peninsula, and which feed on acorns during the 'Montanera' fattening period.
Display with 12 genuine 'Cinco Jotas' Hand-Sliced Acorn-Fed Pure Iberian Loin... the only certified by '5 Jotas' as sliced by hand by their own master slicers.
Morcon is a chunky sausage (similar to Chorizo), seasoned with paprika, garlic and salt, which pleasantly surprises many, thanks to its intense aroma and elegant taste.
"5 Jotas" Acorn-Fed Pure Iberian Shoulder Ham has an incomparable taste and bouquet with a lingering aroma. When sliced, one can appreciate its uniform colour with myriad shiny streaks of infiltrated fat.
The Acorn-Fed Iberian Shoulders 'Reserva Montanera' DO Extremadura by Estirpe Negra, made the front limbs of prime Iberian Pigs, are skilfully hand-crafted following age-old traditional methods. Only the very best Iberian pigs are selected. They are fed on acorns during the 'Montanera' (free-range) period on the vast expanses of 'Dehesas' (grazing pastures) found in Extremadura on the Iberian Peninsula (Spain).
Acorn-Fed Pure Iberian Shoulder by 'Sanchez Romero Carvajal' the same people who produce the world-famous Cinco Jotas (5J) brand. This shoulder ham is made the front limbs of 100% pure Iberian pigs reared in the vast pastures of the Iberian Peninsula and fed on acorns during the 'Montanera' fattening period.
High quality frankfurters. Recommended product in combination with sweet mustard, pretzel and Weizen beer. Soak in hot water for approx. 10 minutes - do not boil.
This ham has a delicate, yet intense taste, low in salt, with a smooth texture which is very pleasant on the palate. Ideal for a snack at anytime friends or the whole family. Also available as a whole ham.
This low-salt shoulder ham has a delicate, yet intense taste, with a smooth texture which is very pleasant on the palate. Perfect for a snack at anytime with friends or the whole family.
Hand-crafted shoulder ham, following age-old traditions, made the front limbs of prime Iberian pigs specially selected by Estirpe Negra. The pigs are reared semi-extensively on farms in Extremadura (Spain), and fed on a cereal-based diet. The shoulders are cured slowly in natural drying houses and cellars. Their exquisite taste is thanks to the patient, traditional process used in the making of these exceptional shoulder hams.
The Cereal-Fed Iberian Top Loin (Lomito Ibérico de Cebo) is produced with a selection of the best and finest cuts of cereal-fed Iberian top loin, which, accompanied by the quality of a careful production process, result in this exquisite dish.
Typical Spanish raw sausage made selected Iberian pork. Its special flavour of garlic and paprika, which also gives it its red colour, make this product a top quality speciality. Cut into thin slices, it is ideal for appetizers.
Typical Spanish raw sausage made selected pork. Its special flavour of garlic and paprika, which also gives it its red colour, makes this product a top quality speciality. The mince is thicker, so the pieces of meat and bacon are larger when cut. Cut into thin slices, it is ideal for starters.
Display with 12 envelopes of genuine 'Cinco Jotas' Hand-Sliced Acorn-Fed Pure Iberian Shoulder... the only certified by '5 Jotas' as sliced by hand by their very own master ham slicers.
The Mixed-Fed Iberian Hams '5B' by Estirpe Negra are made with the hind leg of prime Iberian Pigs, which are carefully selected pig farms in Extremadura (Spain). Here, the pigs are reared semi-extensively on the largest expanses of 'Dehesas' (grazing pastures) found on the Iberian Peninsula.
The Mixed-Fed Iberian Hams '5B' (Boned) by Estirpe Negra are made with the hind leg of prime Iberian Pigs, which are carefully selected pig farms in Extremadura (Spain). Here, the pigs are reared semi-extensively on the largest expanses of 'Dehesas' (grazing pastures) found on the Iberian Peninsula.
The Cereal-Fed Iberian Ham (Salamanca - Spain) is produced according to the traditional temperance which its sweet fragrance and its smooth meat deserves. Matured at the natural driers of Victor Gomez in the 'Sierra de Béjar', these exceptional Cereal-Fed Iberian Hams reveal a purple-pink coloured tone with fine strips of fat which melt in the mouth, giving a bouquet of intense pleasure.
Hand-crafted ham, following age-old traditions, made with the hind leg of prime Iberian pigs specially selected by Estirpe Negra. The pigs are reared semi-extensively on farms in Extremadura (Spain), and are fed on a cereal-based diet. The hams are cured slowly in natural drying houses and cellars.
Victor Gomez offers us this case with a selection of Iberian ham products, consisting of: ½ Acorn-Fed Iberian Chorizo (600 g) ½ Acorn-Fed Iberian Salchichon (600 g) ½ Cereal-Fed Iberian Loin (600 g)
The Mixed-Fed Iberian Shoulders '5B' (Boned) by Estirpe Negra are made the front limbs of prime Iberian Pigs, which are carefully selected pig farms in Extremadura (Spain). Here, the pigs are reared semi-extensively on the largest expanses of 'Dehesas' (grazing pastures) found on the Iberian Peninsula.
The Cereal-Fed Iberian Shoulder (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the front leg (shoulder) of the pig. It is cured and matured at Victor Gomez's natural cellars in the 'Sierra de Béjar', in a process where all details are cared for. This ensures that each piece has an incomparable texture, an extraordinary juiciness and a special intense flavour.
The Cereal-Fed Iberian Shoulder (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the front leg (shoulder) of the pig. It is cured and matured at Victor Gomez's natural cellars in the 'Sierra de Béjar', in a process where all details are cared for. This ensures that each piece has an incomparable texture, an extraordinary juiciness and a special intense flavour.
the leanest part of the loin's head, the Iberian prey, the Iberian Loin of Estirpe Negra is obtained, with a tender flavour, good aroma and soft texture.
Boneless loin of 50% Iberian pig (cross between pure-bred black-hoofed Iberian female and Duroc pig). It is reared in the open air with vegetable feed, but mainly cereal-based. This breeding is called CEBO. Slowly matured for months. Ideal as an appetiser, for the buffet or in the kitchen to enrich dishes. Boneless shoulder ham 50% Iberian pig (cross between pure-bred Iberian black-hoofed pig and Duroc pig). Matured for a minimum of 24 months. Ideal as an appetizer, for the buffet. Also used in cooking to enrich dishes.
The most suitable feed, the best pigs with the best breeding system give the Iberian Loins '5B' of Estirpe Negra, and give them the fine and homogeneous grain throughout the typical piece of this product.
The Mixed-Fed Iberian Shoulders '5B' by Estirpe Negra are made the front limbs of prime Iberian Pigs, which are carefully selected pig farms in Extremadura (Spain). Here, the pigs are reared semi-extensively on the largest expanses of 'Dehesas' (grazing pastures) found on the Iberian Peninsula.
Show 1 to 52 (of in total 78 products)
Sites: 1
Order the real South Tyrolean specialities, South Tyrolean bacon, cheese, wines & Italian delicatessen from the comfort of your own home!
