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MEATS

SPANISH IMPORTED SAUSAGES & MADE IN USA

Ibérico Blood Sausage... Ibérico Blood Sausage... 2
In Stock
MEATS

Ibérico Blood Sausage (Morcilla Ibérica) by Fermin

Ref. 1490
$9.99
The intense flavor and aroma of the most exquisite Iberian Morcilla. Made with the bacon and meat of pure Iberian specimens, fed and raised in the freedom provided by the pasture. ALL NATURAL. GLUTEN FREE. LACTOSE FREE. NO NITRATES OR NITRITES ADDED. TIP: This type of black pudding is very tasty for recipes such as the Extremaduran stew, or for frying,...
Dry Cured Ibérico de Cebo... Dry Cured Ibérico de Cebo... 2
Out of stock
IMPORTED SAUSAGES

Dry Cured Ibérico de Cebo Pork "Salchichón Velita" by Marcos Salamanca

Ref. 1249
$14.99
2 Reviews
Format: VelitaPRODUCT OF SPAIN - FINISHED IN USA 50% IBERIAN RACEMarcos Salamanca only uses pork meats from te only spanish farms awarded for their treatment to animals. Made with minced meat of Iberian pork meat 50% Iberian breed. A totally natural preparation and a slow healing process. An intense aroma and a tender and juicy texture. Store between...
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100% Ibérico Loin (Lomo)... 100% Ibérico Loin (Lomo)... 2
Out of stock
IMPORTED SAUSAGES

100% Ibérico Loin (Lomo) Free Range Gift Packaging by Fermin

Ref. 1270-C
$61.99
1 Reviews
The 100% Iberico breed has the unique ability to store healthy fat , creating a marbling effect on the meat . It gives our products incomparable texture and flavor . This genetic trait , combined with free roaming and a diet of grains, grasses, roots and anything nature provides, gives each product an exceptional qual i ty. CURED FOR 70 days using...
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Ibérico Loin (Lomo)... Ibérico Loin (Lomo)... 2
  • New
Out of stock
IMPORTED SAUSAGES

Ibérico Loin (Lomo) Pre-Sliced by FERMIN

Ref. 1279
$13.99
Minimum cure of 70 days in natural dryers in La Alberca (Salamanca, Spain), located at more than 1,100 meters altitude, in the heart of the Natural Park Las Batuecas-Sierra de Francia, declared a Biosphere Reserve by UNESCO. Lomo 50% Ibérico Grain-Fed
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