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. 2 oz. packaging.
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.
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.
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.
