Founded by Spaniard Chinese couple Carmen and Aaron, they grew up fascinated by local cuisine and Spanish charcuterie. In Spain, charcuterie is considered a national treasure but it is also something to enjoy every day—either on its own or as a cooking ingredient.
Lomo 50% Ibérico / IBERICO GRAIN-FED PORK LOIN
Lomo is Spanish for tenderloin. This special cut of a special ham is a cross between 100% Ibérico and the 100% Duroc breed. Cured for 70 days in La Alberca, Spain to create a mesmerizing marbling and magnificent flavor. PAIRS WELL WITH: Medium-bodied reds, fino sherries, fresh baguettes, ripe honeydew
Chorizo Ibérico / MILD SPANISH STYLE SAUSAGE
Made from the finest cuts of the Ibérico ham and cured for 40 days in La Alberca, Spain, these tender slices can be appreciated any time of day, from breakfast spreads to late-night snacks. PAIRS WELL WITH: Robust reds, hard ciders, supermarket cheddars, three-mimosa brunches
Salchichón Ibérico / DRY-AGED SEASONED IBÉRICO SAUSAGE
Salchichón Ibérico is a cured sausage made from the world-renowned Ibérico breed of pigs and seasoned with nutmeg, black and white pepper. Cured for 40 days in La Alberca, Spain to succulent perfection, these delicate flavors complement everything on the charcuterie board. PAIRS WELL WITH: Sauvignon blanc, Tempranillo rosé, your favorite porter, the funkiest sheep’s milk cheese you can find
