PROCESSED PRODUCTS Cured PRODUCTS

Cured PRODUCTS

Cured pig�s head

pig�s head without jowls, eyes or brain matter, cut in halves lengthwise

Cured boneless pig�s head

Salted and cured product - Pig�s head without jowls, eyes, bones or brain matter.�It is cut in halves lengthwise, each half being packaged separately

Galician chorizo

Cured sausages called extra-quality chorizos. They come in strings with 6 chorizos of approximately 12 cm each, separated by balls and tied with a red and white string. Stuffed in natural casings. Smoked in a traditional smokehouse using oak wood

Small Galician chorizo

Cured sausages called ??extra quality chorizos. They come in strings with several chorizos of approximately 5 cm each, separated without using balls. Stuffed in natural casings. Smoked in a traditional smokehouse using oak wood

Candle-shaped chorizo

Cured sausages called extra quality chorizos. Pieces of 1.5 kg in pre-cut collagen casing with dual staple. Presented in cardboard boxes with 4 pieces each. Vacuum packaged individually or in pairs

Lightly salted cured pork shoulder

Cured and salted proceessed product with low salt content as a result of the shortening of the saltening process. It includes pieces that come from the pork shoulder without the scapula and vaccuum-packed

Cured pork shoulder

Salted and cured product. The pieces come from the pork shoulder without the scapula, It may be presented in bulk with or without the leg. Another presentation is in vacuum format

Stuffed loin

Cured cold meat Approximately 1.0 kg pieces stuffed in a collagen casing and vacuum-packed

Mini cured pork shoulder

Cured and salted processed product. Part of the pork shoulder corresponding to the ulna and ratio bones devoid, of foot and shank

Bacon and chorizo mix

The chorizo is an extra quality cured sausage. The pieces of bacon come from the thorax and abdomen, with the skin and without bristles, having been subject to a dry salting process and subsequent maturation, so it is a salted and cured product

Lightly salted cured bacon

Lightly salted and cured processed product. Pieces obtained form the thorax and abdomen, with skin and without bristles, subject to a dry salting process and subsequent maturation

Cured Bacon without Rib

Salted cured product. Pieces obtained from the thoracic and abdominal regions with the skin, without the bristles, subject to a dry salting process and subsequent maturation

Extra quality salchich�n (sewn gut)

Cured extra quality sausage known as salchich�n. Pieces of 1.5 kg in sewn collagen casing coated in Penicilium. Presented in boxes of 4 pieces; in a modified atmosphere in 2-unit bags

Spicy Galician Chorizo

Cured extra quality chorizo. Strings with 6 chorizos of about 12 cm each, separated by balls and tied with a white and red string. Stuffed in natural casing. Smoked in a traditional smokehouse using oak wood

Candle Chorizo with Sewn Gut

Cured extra quality chorizos. Pieces of 1.5 kg each in sewn collagen casing. They comes in cardboard boxes of 4 pieces each. They may be vacuum-packed individually or come in a modified atmosphere in pairs

Spicy Candle Chorizo with Sewn Gut

Cured extra quality chorizos. Pieces of 1.5 kg each in sewn collagen casing. They come in cardboard boxes of 4 pieces each. They may be vacuum-packed individually or come in a modified atmosphere in pairs