Cured Meats
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Handmade product from adult pigs fed with acorn and raised in extensive. The Panceta Joselito is a piece obtained from the thoracic and abdominal regions that goes through a traditional process of salting, marinated and curing, with a touch of thyme and oregano that highlight a product already very aromatic.
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Only from pigs weighing 180 to 230 kg Ingredients: Pork, salt, pepper, wine, garlic Seasoning: at least 2 months Weight: about 0.400 kg
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Very ancient salami, with a lumpy shape, stuffed into the blind intestine that allows it to reach long maturations and always remain soft.
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The “baby” Spigarolino was born as a gift idea for Christmas, but given its success, have been decided to be continued producing it throughout the year.
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The Story of Salami Chips
Our traditional salami is from a family-owned business that has been producing ‘Kolbasz’ in Hungary for over 150 years – and is still making them to its original recipes today.Traditional Kolbasz is made from pork, Hungarian paprika, salt, garlic & ground caraway seeds, cured and then smoked over Beech Wood. All of which builds into an intense, smoky, sweet, salty, beautiful thing with amazing texture and a touch of acidity.
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Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a double layer natural pork casing.
The finest meat
The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
Traditional manual stuffing
The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
Optimum cold drying
Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 17 and 20 weeksNet weight : 1.3 kg
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Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a double layer natural pork casing.
The finest meat
The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
Traditional manual stuffing
The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
Optimum cold drying
Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 9 and 20 weeksNet weight : 700g
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Raw-cured sausage, produced from a pork meat base, seasoned
with salt and spices, and stuffed using a double layer natural
pork casing.
Organic and Unique
Top quality is achieved by scrupulous selection, care and feeding
of female pigs until they reach the right combination of age and
weight. The organic nature of Bofill cured meats is officially
certified.
Mild delicate taste
After mincing the meat, this organic product has a small touch of
spiciness added, using organic salt and organic white peppercorns, to achieve a slightly sweet, mild flavour, respecting at all times the peculiarity and quality of the selected meat.
Handmade
Determined for ensuring a product made in a unique, meticulous way at every stage means be created every one of sausages manually with natural double-sided pig intestine. -
Raw-cured sausage, produced from a pork meat base, seasoned with salt and spices, and stuffed using a natural pork casing.
The finest meat
The base are the finest parts such as hams, shoulders, loins and neck and belly pork, coming at all times from pigs that have been carefully selected and specifically fattened on chosen nearby small production farms
Traditional manual stuffing
The work is a real calling and is completely craft-based, taking care with every detail in order to achieve the authentic sausage, linked by hand by the two ends with a hemp cord specially imported from Egypt
Optimum cold drying
Once the llonganissa has been identified and stuffed, the drying process begins, seeking to achieve distinctive flavors, evolving slowly and entirely in the cold, as was done in the past on winter days. This drying process lasts between 9 and 11 weeksNet weight : approx 500g
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This spectacular sausage is made from selected meat from the black pigs raised under free-ranging conditions in our fincas. We season it precisely with the so-called paprika Tap de Cortí, the result of grinding the pepper variety Tap de Cortí. We also grow this typical Majorcan pepper variety in our finca and it gives the sobrasada a bright red pigmentation. It is usually gently dried for three to four months. This typical sausage of the Majorcan gastronomy can be consumed as desired and even used to season all kinds of dishes.
Weight : About 325 – 375 grams
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It has a strong aroma, brilliant colour and juicy texture. Its unique smoky flavour melts in your mouth, leaving you an unforgettable and sublime experience.
The Premium Cecina (dried beef meat) of Tajima Wagyu is produced in the traditional way in Astorga, Leon. It has been developed by dedicated craftsmen with vast experience and craftsmanship tradition. Cecina is made of Wagyu Full Blood Tajima and is naturally cured over 20 months in cellars. To this meat, unique in taste and marbling, we only add salt, oak wood smoke and wagyu fat. Neither colorants, nor preservatives nor gluten are added. Cecina is a healthy product with a high protein content.
Weight : 80gr
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Joselito loin cane tube from Iberian trunk pigs from their own herd.
The lomo cane is made during the winter months. After the cane is smoked in natural charcoal and wood fireplaces, it has a long natural curing process for more than 6 months.
Tender texture, light in smoke and paprika, 100% natural. Piece 500 gr.
