| Chorizo Iberico de Bellota |
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Chorizo from Salamanca
Chorizo made from free- range acorn-fed pigs. This chorizo is such good quality it practically melts in the mouth.
half piece, approx 500g - £15 |
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Chorizo from Salamanca
whole piece, approx 1 kilo - £25 |
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| Spicy Chorizo Hoop |
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Spicy chorizo from white pigs
A more rustic type of Chorizo made using hot paprika.
approx 200g - £4 |
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| Salchichon Iberico de Bellota |
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Salchichon from Salamanca
Salchichon made from free- range acorn-fed pigs. Just like the chorizo, this Salchichon almost melts in the mouth.
Half piece, approx 500g - £15 |
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Salchichon from Salamanca
Whole piece, approx 1kg - £25 |
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| Morcon Iberico |
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Morcon Iberico from free-range Iberico Pigs
Similar to Chorizo, but made with leaner meat and cured in a larger round casing.
Half piece, approx 400g - £12 |
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Morcon Iberico from free-range Iberico Pigs
Whole piece, approx 800g - £22 |
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| Morcilla |
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| Morcilla |
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Smokey-flavoured cured black pudding made by the butcher in Trevélez - adds a lot of flavour to stews and pasta sauces or can be served thinly sliced as a tapa.
Half piece, approx 200g - £6 |
| Morcilla |
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| Whole piece, approx 400g - £12 |
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| Lomo Embuchado |
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Cured Pork Loin from Salamanca
Pork loin marinaded in paprika and cured for about 5 months, beautifully tender.
approx 600g - £23 |
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| Lomo a la Pimienta |
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Peppered Pork Loin from Trevelez
Pork loin wrapped in black pepper and cured for about 5 months, tender with a peppery 'hit'.
approx 600g - £23 |
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| Special Selection - includes free Opinel knife & oak board set! |
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- Half x Chorizo Iberico, approx 500g
- Half x Salchichon Iberico, approx 500g
- Half x Morcon Iberico, approx 400g
- Whole x lomo Embuchado, approx 600g
- Whole x Lomo Pimienta, approx 600g
- Whole x Morcilla, approx 400g
£100 including P&P, plus a free Opinel knife and oak board set!
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