Products

Chorizo (hard pork sausage)

Cured meat without colouring or preservatives made by the traditional method from the province of Leon. From selected pork loin and bacon, we marinate the mince with natural ingredients, the product is stuffed into a skin and we smoke the same with oak or holm oak wood. The mountain air does the rest, between 60 and 90 days of curing. At this moment it is packed one by one in inert gas, so they reach the consumer with all their properties and delight the most demanding palates.

Salchichón (hard pork salami-type sausage)

Cured meat made with selected pork loin and bacon. The mince is marinated wih just the right spices for the palate to recognise the group of the product, no ingredient outstanding fron any other. They are then stuffed in a natural skin and the curing process starts in the cold and dry microclimate of our mountain, giving the product the special characteristics that make them different. At their optimum point they are packed in inert gas to preserve their qualities until consumed.

Reserve Rear Loin

Pork loin stuffing from pigs bred and selected due to their characteristics for this product. Once the fresh joint has been selected, it is cleaned of suet and superfluous fat, then stuffed in a natural skin and in our premises, with the mountain air from the province of Leon, and time, does the rest. We select the joint and vacuum-pack it so it preserves the exact appropriate curing point.

Rolled Salted-beef

Salted beef from animals specially bred to produce this type of joint with their unique characteristic: meat from mature animals, streaky and consistent. Once the joints are selected, they are cleaned of superfluous fat, salted and cleaned, then stuffed into beef skin. Time and the cool air of the mountains in the Province of Leon do the rest. Each joint is selected at its optimum point, and then vacuum-packed to exactly preserve the appropriate curing.