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CHORIZO, LOMO AND SALCHICHÓN |
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| TARTESSOS |
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| 65.88EUR |
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| 3kg |
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| Huelva |
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| Cumbres Mayores (Huelva) |
| Andalusia |
| Spain |
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| Category: | Cured meats |
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| Description: |
Iberian Chorizo (1kg approx.): Made from the best lean meats of the Iberian pigs. Seasoned with paprika, garlic, and spices, and subject to a natural curing process lasting 2 months.
Iberian Cured Loin (Lomo) (1kg approx.): Made from the whole loin of the Iberian pig. Slightly seasoned with paprika and natural spices and subject to a natural curing process lasting 4 months.
Iberian Salchichón (800g approx.): Made from the best lean meats of the Iberian pigs. Seasoned with garlic, salt and pepper and is subject to a natural curing process lasting 2 months.
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| Producer’s details: |  Behind the brand TARTESSOS lies a family-owned business founded in 1890, now in its 4th generation, dedicated to the artisan production of Iberian hams and pork products, combining the traditional know-how with the newest technologies, thus preserving the genuiness and quality of its products and guaranteeing the best technical-sanitary conditions. Pigs are bred assuring the purity of the Iberian strain. On the parture lands or "dehesas", the pigs run free, feeding on acorns and grasses. Hams are dried and cured in natural cellars in Cumbres Mayores (Huelva) admist the Sierra de Aracena Nature Park, which endows them with that exceptional texture and quality. |
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