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A SELECTION OF DELICATESSEN OF SPANISH SALAMI AND SPANISH HAM : - Shoulder of iberian jabugo ham ( fed with acorn which gives a delicate hazelnut flavour to the meat). - Pata negra cured pork loin. - Spanish iberian Chorizo ( a spicy Spanish salami) - Iberico salami ( a chunky dried sausage)
Selection of iberico spanish chorizo and salami, sliced.
The best ! Joselito is the most prestigious brand of Spanish iberian ham and delicatessen. Only the best parts are used for an unmatchable result. This chorizo is made from legs and shoulders of true iberico pork bred on acorn. It is seasoned with garlic , hot paprika and organic sea salt. It is low in fat.
Morcon is a thick chorizo made with hand cut lean meat marinated in paprika , garlic and salt. It is appreciated for its delicate smoky taste. Covap is one of the most prestigious brand of Spanish iberian ham and delicatessen. Only the best parts are used for an unmatchable result.
Morcon is a thick chorizo made with hand cut lean meat marinated in paprika , garlic and salt. It is appreciated for its delicate smoky taste. Sanchez romero Carvajal is one of the most prestigious brand of Spanish iberian ham and delicatessen. Only the best parts are used for an unmatchable result.
Chorizo made with pata negra meat from the Jabugo area. Perfect for bean or chickpea stews. Used in traditional Spanish cooking.
This Cooking chorizo has a medium hot smoky taste. Excellent for stews and soups and also for beans, chickpeas or omelets.
First quality iberian chorizo sliced.
The best ! Joselito is the most prestigious brand of Spanish iberian ham and delicatessen. Only the best parts are used for an unmatchable result. This salami is made from legs and shoulders of true iberico pork bred on acorn. It is low in fat.
Cecina is cured ham made with beef meat. It has a sweet and slightly smoked taste not far from Grison meat ( the Italian bresaola).
Morcilla is Spanish black pudding used to cook traditional dishes such as fabada ( a sort of stew made with beans) , chickpeas, soups or Cocido ( a stew close to the French Pot au Feu).
The Lomo Iberico de Pata Negra is the pork tender loin. Its delicacy makes it the most appreciated part of Spanish delicatessen.
The Lomo Iberico de Pata Negra of COVAP is the pork tender loin. Its delicacy makes it the most appreciated part of Spanish dlicatessen.
The Lomo Iberico de Pata Negra is the pork tender loin. Its delicacy makes it the most appreciated part of Spanish delicatessen. The best ! Joselito is the most prestigious brand of Spanish iberian ham and delicatessen. Only the best parts are used for an unmatchable result.
The revilla chorizo is certainly the most well-known chorizo in Spain. It’s low fat and perfect for tapas. For over 40 years,Revilla has been producing this delicious chorizo with carefully selected meat.
Sobrassada is a sort of chorizo from the Balearic islands. It’s a fresh chorizo which can be spead. Try it on toasted farmhouse bread with a little fresh goat cheese and honey.
Iberico & Serrano HamSpanish Delicatessen
