This salami is similar to Chorizo, but has a milder flavor, since no paprika has been added. The flavor of the Ibérico pork shines through for a real treat.
Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains.
Our producer in El Valle de Los Pedroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ibérico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat’s juicy flavor and marbled appearance. The meat is dried and cured to develop its unparalleled flavor. This product weighs 1.3 pounds on average and is perfect thinly sliced
This Mediterranean delicacy is sometimes called the poor man's caviar. Bottarga , in this case, is the roe pouch of the grey mullet. In September, well fed mullets in the...
Hudson Valley Farms is known for producing the finest Duck and Foie Gras in the United States. The Moulard is a cross between the white farm duck, the Pekin, and...
This is the loin of the pig which is cured 90 days and produced with paprika both on the rind and mixed into the grain of the meat, as is...