We have been producing our delicious range of cured iberian pork specialities for generations , employing the same delicate attention to details and stringent quality that we use for our "Admiracion" hams. We have combined our tradition-steeped knowledge with the most

innovate, demanding, thorough prosseses and natural raw materials. Today the clients of the most prestigious restaurants and establishments worlwide experience the texture and apreciate the subteties of the range of intense flavours offered by our cured loin, chorizo, salchichon sausage, lomito (cured neck-end fillet) and morcon chorizo

There is no secret formulaother than raw materials of exceptional quality and metculously supervised preparation during each phase of the process. This is the foundation of our chorizo and our "Admiracion" salchichon that have intense aromas and a eye-catching presentation.

Every different speciality created from our iberian pork imparts yet another sensory nuance to our culture of gastronimic goog taste. Each piece bears testimony with its colour, flavour and texture, whether in our long, thin chorizo vela, horseshoe-shapes chorizo sarta, Iberian salchichon vela extra or our morcon chorizo.

The chance to taste the delicacy of fresh Iberian pork is a rare opportunity, but one that is increasingly offered at gourmet restaurants and stablishments. Its tender, moist flesh is the perfect canvas for the masterpieces created by the world's most famous chefs, who have made secreto (pork skirt steak), pluma (loin-end fillets), presa (collar end fillet) or tenderloin, among other delicacies, the cornerstones of their culinary art.

Thanks to our experience, the quality of our fresh produce and a service that pays attention to the smallest details have become the hallmark of guarantee for both foodservice and specialist shops in the sector.

Fresh Iberian free-range meat, from animals that roam the dehesa pastures blessed with an abundance of acorns and spring waters. Areas devoted to the cult of animals with unique genetict characteristics that provide silky, tender meat infiltrated with the perfect amount of marbling and which, cooked be expert hands, becomes and objects of desire for collectors of culinary experiences.