Language
Featured Items
Iberian Ham of Cebo
The Iberian ham of cebo is one of the delicatessen of our brand from pigs reared in freedom. It comes from Iberian pigs feed naturally of own formula, grass and acorn. This type of Iberian ham has been cured in natural dryers and cellars for more than 30 months and is prepared in a completely natural way as tradition dictates.
In Stock
Iberian Ham of Acorn
The Iberian ham of acorn is the star of the Iberian hams. This black leg, of fine cane and excellent flavor, has been cured for several years in natural dryers and traditional cellars in the region of Guijuelo. Acorn-fed Iberian ham is prepared in a natural way. It comes from Iberian pigs fed with acorns in montaneras of Castilla y León and Extremadura.
In Stock
HAM FAUSTINO PRIETO GRAN...
This great reserve acorn ham is the result of our search for perfection beyond any seal of quality. It is undoubtedly the jewel of our crown, a unique ham from which we produce a very limited production due to the long period of curing and the rigorous pre-processing selection process. Exclusive for consummate ham lovers and for the most demanding gourmets.
In Stock
Iberian Acorn Paleta...
It comes from the front leg of the Iberian pig fed with acorn in montanera and bred in freedom. The paleta (shoulder) is somewhat smaller than ham and requires a shorter curing process, lasting a maximum of 36 months. The processing is completely natural and traditionally cured in natural dryers with long curing processes.
In Stock
The jewel of the Iberian...
This big reserve acorn paleta (shoulder) goes way beyond any quality seal. It is with the gran reserva ham, the jewel of our crown. A separate and unique acorn paleta from which we elaborate a very limited production due to the long period of curing and the rigorous pre-processing selection process. Exclusive for consummate lovers of the paleta and for...
In Stock
Iberian acorn Salchichón Extra
Narrow 3-month curing salchichón elaborated in a 100% natural way. The Iberian sausage is made from lean meats of the highest quality, pepper and contains no artificial additives. Our sausage is stuffed in natural pork tripe and cured in natural dryers.
In Stock
IBERIAN ACORN MORCÓN EXTRA
The acorn-fed Iberian morcón is the sausage that everyone should try. Similar to the Iberian chorizo except that it is stuffed into broader natural blind casings and meats with very little fat are used resulting in a more intense flavor after its curing that reaches up to eight months. With lean meats of first quality Iberian pork, paprika, garlic and...
In Stock
Iberian Acorn Salchichón Extra
Salchichón made with lean meats of first quality Iberian pork, without artificial additives. Our Iberian acorn-fed sausage is stuffed in natural pig gut and cured in natural dryers that make its flavor unmistakable.
In Stock
IBERIAN ACORN CHORIZO EXTRA
This popular sausage is made with lean meats of the Iberian pig of first quality, without artificial additives and stuffed pork tripe. Its slow curing makes it a star product of the house. Piece 1000 gr or half piece 550 gr. Sliced 100 gr and 250 gr.
In Stock
Iberian Acorn Solomillo...
Iberian acorn-fed pork tenderloin is the most awarded sausage of our factory. The cured sirloin is a fat-free sausage, which, seasoned with a marinade of family tradition, becomes an exclusive product of our company. Pieces of 450 grams.
In Stock
Iberian Acorn Presa
The Iberian dam of acorn or Iberian loin is a piece taken carefully from the center of the headboard, with very little fat and an unmistakable grain. It is made with the marinades inherited from our grandparents and a slow cure in natural dryers. Pieces of 450 gr.
In Stock
Iberian field cebo loin 50%...
Iberian pork loin with its characteristic veined, is made after several days in marinade. The cure is done in wood stoves to obtain a unique and exquisite product of flavor. It is prepared in a completely natural way and does not contain gluten or lactose. Whole 1.25 kg, half pieces of 650 gr and sliced of 100 gr and 250 gr
In Stock
Iberian acorn tenderloin...
Iberian loin prepared after several days in marinade. The cure is done in wood stoves to obtain a unique and exquisite product of flavor. Its origin is of 50% Iberian pigs and fed on montanera with acorns. It is prepared in a completely natural way and contains no gluten or lactose. Pieces of 1.25 kg, half pieces in 650 gr and sliced of 100 gr and 250 gr.
In Stock
Cellar Ham
Serrano ham cured in natural dryers and traditional cellars of exquisite flavor that will serve both for cooking and to taste raw. Serrano ham sold in pieces of 7 kg.
In Stock
Sliced Iberian Acorn Ham...
This Iberian acorn Ham comes in a presentation of 100g and 250g of thin slices vacuum packed. Our pigs are free to wander through the pasture forests located between Cespedosa del Tormes and Guijuelo where they consume a natural acorn diet which gives them that characteristic flavor.
In Stock
Iberian Ham Bait 50%...
This traditional Iberian country fattening ham will allow you to experience the taste of traditional cured ham. The boned Iberian ham from the field is easier to cut and comes from an Iberian breed pig fed with the most select premium grains. A whole specimen of Iberian black leg raised in Cespedosa de Tormes
In Stock
Sliced Iberian Ham Bait...
All our Iberian ham slices of field bait are packed on request to ensure that they arrive to your home in perfect conditions. This is the easiest way to eat a delicious ham with the delicate flavors provided by our selection of legumes and cereals in its diet
In Stock
Sliced Shoulder Faustino...
Each cut of our sliced shoulder of 100g and 250g is meticulously sliced. The thin slices of these shoulders are produced in a very meticulous way, that is why are so exclusive. Both the selection of the cuts and the packaging are a complete work of art.
In Stock
From the field to your table
"We have known our pigs by name since birth, we know what they eat and how they are raised" - Faustino Prieto
We prepare hams and sausages that come only from the cattle we raise. We control all the life of our pigs, we bring them to the world, we keep them on the farm until 4 months and we move them to our pastures so that they can finish growing in freedom with natural food and feed made by ourselves.
