Gourmet Ham
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Dry-cured Iberico de Bellota pork shoulder, sliced - 4-8 oz/110-230 gr by Fermin, Spain.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico de Bellota feed exclusively on fallen acorns, known as bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained international notoriety.
Ingredients: Iberico de Bellota Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Actual items may differ slightly from pictures shown.
Approximately 4 to 8 oz each
You are charged based on the actual product weight shipped.
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Dry-cured Iberico de Bellota ham, sliced - 4-8 oz/110-230 gr by Fermin, Spain.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico de Bellota feed exclusively on fallen acorns, known as bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained international notoriety.
Ingredients: Iberico de Bellota Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Actual items may differ slightly from pictures shown.
Approximately 4 to 8 oz each
You are charged based on the actual product weight shipped.
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Dry-cured Iberico pork ham, sliced - 4-8 oz/110-230 gr by Fermin, Spain.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico with its diet of acorns and other naturally growing plants of the dehesa, is responsible for the unsurpassed taste and quality of the traditional Dry-cured hams and sausages of Spain.
Ingredients: Iberico Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Actual items may differ slightly from pictures shown.
Approximately 4 to 8 oz each
You are charged based on the actual product weight shipped.
-
Dry-cured Iberico pork shoulder, sliced - 4-8 oz/110-230 gr by Fermin, Spain.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico with its diet of acorns and other naturally growing plants of the dehesa, is responsible for the unsurpassed taste and quality of the traditional Dry-cured hams and sausages of Spain.
Ingredients: Iberico Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Actual items may differ slightly from pictures shown.
Approximately 4 to 8 oz each
You are charged based on the actual product weight shipped.
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Dry cured Iberico pork ham, sliced – 2 oz/57 gr by Fermin, Spain.
Popularly known as Pata Negra or Black Hoof, this Iberico pig, a descendant of the wild boar, roams freely in the dehesa, a native oak forest of western Spain. The Iberico breed is considered the best for producing high quality dry cured hams with unsurpassed taste and aroma.
Ingredients: Iberico pork, salt, seasoning (sugar, trisodium citrate, sodium nitrite, potassium nitrate)
Special packaging locks in freshness.
Keep Refrigerated
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Dry-cured Iberico de Bellota pork shoulder - 11-14 lb/5-6.4 kg by Fermin, Spain.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico de Bellota feed exclusively on fallen acorns, known as bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained international notoriety.
Ingredients: Iberico de Bellota Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Price by each. You are charged based on the actual product weight shipped - $54.60/lb.
Actual items may differ slightly from pictures shown.
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Italian Boneless Ham, Prosciutto Di Parma - 16-18 lb/7.3-8.2 kg by Italfine, Italy.
The superior gastronomic features of the Prosciutto di Parma are indicated below:
· Hygiene and Sanitation: the very long period of "maturation" is the best guarantee while the heavy weight of pigs from which legs are selected ensures the solution of problems that might derive from a pig “young age”.
· Technology: the compact although soft texture, the colour and the even distribution of fat within the muscular part thanks to a leg that is not only of the right weight but also has reached perfect "maturation".
· Nutrition: the Prosciutto di Parma muscular part is rich in oligopeptides and polypeptides with a high nutritional and extra-nutriti...
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Dry-cured Iberico pork shoulder - 5-7 lb/2.3-3.2 kg by Fermin, Spain.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico with its diet of acorns and other naturally growing plants of the dehesa, is responsible for the unsurpassed taste and quality of the traditional Dry-cured hams and sausages of Spain.
Ingredients: Iberico Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Price by each. You are charged based on the actual product weight shipped - $61.80/lb.
Actual items may differ slightly from pictures shown.
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American Prosciutto, Deli-Cut-O, Half Moon Size - 4.5-5.2 lb/2-2.4 kg, USA.
This Prosciutto is made in the United States using exacting standards. After applying all-natural ingredients - the highest quality salt - Prosciutto are aged for nine to fifteen months. Expert staffs review each Prosciutto individually to determine which is ready for sale. The process is lengthy but it ensures that every slice has a consistently sweet - never salty - flavor and a delicate, pink color.
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The Original Mortadella with Pistachio Nuts - 7-7.5 lb/3.2-3.4 kg by Parmacotto, Italy.
Imported Mortadella – The Original Mortadella from Bologna
Instantly recognizable thanks to its rosy hue and specks of glistening white fat, Mortadella is an Italian classic. Mortadella has been produced throughout northern and central Italy since the 14th century – though its size, taste and aroma can vary dramatically from place to place.
Parmacotto Mortadella is a typical Mortadella di Bologna, the only variety to have received the European Union IGP (Indicazione di Geofrafia Protetta) designation. It is made using select lean cuts of pork meat, ground into a fine paste, seasoned with natural ingredients like salt and pepper, and stuffed in a casing to ...
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Dry-cured Iberico de Bellota pork shoulder - 4-7 lb/1.8-3.2 kg by Fermin, Spain.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. The Iberico de Bellota feed exclusively on fallen acorns, known as bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained international notoriety.
Ingredients: Iberico de Bellota Pork, Salt, Seasoning (Sugar, Trisodium Citrate, Potasium Nitrate, Sodium Nitrite)
Price by each. You are charged based on the actual product weight shipped - $112.30/lb.
Actual items may differ slightly from pictures shown.
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Natural Juices Cooked Ham with 0.2% Truffles & Herbs - 12-14 lb/5.4-6.4 kg by Parmacotto, Italy.
The signature Prosciutto cotto, or steam-cooked ham, is delicately flavored with truffle, herbs and spices.
After several days of brining, the boneless ham is steamed cooked until juicy and tender. Its gentle, mild aroma and soft-pick color are instantly alluring. Thanks to decades of experience, it has mastered the delicate art of cooking ham. Fresh, boneless, pork legs are injected with brine and tumbled, or massaged, to evenly distribute the brining liquid, then steamed. Over two days of preparation go into each ham. After cooking, the ham is cooled and vacuum packed to preserve the flavor and texture.
Keep Refrigerated
Approximately 12...
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