IBERICO PATA NEGRA Ham
Ham from Iberian pigs reared on the open range in Spanish pasturelands.
ALTANZA Cebo de Campo Ham: Ham from Iberian pigs reared on the open range on a diet of compound feed consisting of cereals and legumes, and grasses native to the dehesa pastureland.
[browse Jamon Altanza Cebo de Campo Ham] CERDOS EXTREMEÑOS Cebo de Campo Ham: CERDOS EXTREMEÑOS Cebo de Campo Ham: Jamón from Iberian pigs reared on the open range in Spanish pasturelands on a diet of natural animal feed during the free-range fattening period.
[browse Jamon Cerdos Extremeños Cebo de Campo Ham] Ham Holder and Ham-carving Knife IBERGOUR
Ham holder for cutting hams and shoulders. Easy disassembling and reassembling. Stainless steel anchoring pieces. All needed tools are included. Platform Size: 38.5 x 17 cm. Height: 40 cm. Ham carving knife with stainless steel blade and wooden handle. Blade length: 25 cm.
[browse Ham Stand and Jamon Carving Knife]CAMPO REAL Semi-aged Sheep Milk Cheese 250 g
Sheep cheese, aged 90 days. Ingredients: Pasteurized sheep milk, lactic ferments, salt, calcium chloride, rennet, preservative (E252, egg lysozyme), and coating agents (E202, E235, E172).
DON ISMAEL Semi-aged Sheep Milk Cheese 250 g
Sheep cheese, aged > 4 months. Ingredients: Pasteurized sheep milk, lactic ferments, salt, calcium chloride, rennet, preservative (E252, egg lysozyme), and coating agents (E202, E235, E172).
PICÓ Calidad Suprema Turrón de Jijona 200 g
64% almonds, sugar, honey, glucose-fructose syrup, egg white and emulsifier E471.
PICÓ Calidad Suprema Hard Turrón 200 g
60% almonds, sweeteners, egg white, honey aroma and wafer (potato starch and sunflower oil).
PICÓ Calidad Suprema Toasted Yolk Turrón 200 g
40% almonds, sugar, egg yolk, glucose syrup, dextrose, preservative E200 and vanillin.
EXTREMADURA "Salchichón Iberico de Bellota" 500 g
Handcrafted by small producers in Cáceres and Badajoz, selected by IberGour.
EXTREMADURA "Chorizo Iberico de Bellota" 500 g
Handcrafted by small producers in Cáceres and Badajoz, selected by IberGour.