Due to high demand of our customers, My Jamon presents, after a careful selection, the Iberian fresh chorizo. We offer a fresh chorizo sausage made with iberian meat of berian pigs fed and bred in the mountains of Malaga, specifically in the Serrania of Ronda. The company Melgar, located in the town of Arriate, is known throughout the Spanish territory for the extreme quality of its meats, and it is for this reason why MyJamon has chosen to market this product throughout Europe.

Due to high demand of our customers, My Jamon presents, after a careful selection, the Iberian fresh chorizo. We offer a fresh chorizo sausage made with iberian meat of berian pigs fed and bred in the mountains of Malaga, specifically in the Serrania of Ronda. The company Melgar, located in the town of Arriate, is known throughout the Spanish territory for the extreme quality of its meats, and it is for this reason why MyJamon has chosen to market this product throughout Europe.

MYJAMON's  Iberian Morcilla is a sausage made of pig's blood Iberian coagualato, a characteristic dark color.  Its development has always been closely linked to the slaughter of the pig.  It is a typical food of many countries and there are many varieties.  Gluten Free.

MYJAMON's Iberian Morcilla is a sausage made of pig's blood Iberian coagualato, a characteristic dark color. Its development has always been closely linked to the slaughter of the pig. It is a typical food of many countries and there are many varieties. Gluten Free.

The Campiña Iberian acorn –fed loin is the noblest part of the Iberian pig, one of the most exquisite pieces of the Spanish gourmet food. It is obtained from the Iberian pig and seasoned with fresh spices made with sweet paprika, salt, garlic and a recipe which remains a secret with the passing of generations. It is a natural product at 100%, with a seasoning period of no less than 45 days.

The Campiña Iberian acorn –fed loin is the noblest part of the Iberian pig, one of the most exquisite pieces of the Spanish gourmet food. It is obtained from the Iberian pig and seasoned with fresh spices made with sweet paprika, salt, garlic and a recipe which remains a secret with the passing of generations. It is a natural product at 100%, with a seasoning period of no less than 45 days.

This product is made from selected meat of Iberian pigs reared in the main pastures and farms belonging to the Benito Garcia company. After cutting the Iberian meats, they select the best parts for the chorizo sausage processing, which is then seasoned with natural spices, salt, pepper and paprika. During the curing period, it remains for at least a month in the cellars to age well. This chorizo sausage has a strong taste and an intense flavor, a classic tapa essential for any Spanish…

This product is made from selected meat of Iberian pigs reared in the main pastures and farms belonging to the Benito Garcia company. After cutting the Iberian meats, they select the best parts for the chorizo sausage processing, which is then seasoned with natural spices, salt, pepper and paprika. During the curing period, it remains for at least a month in the cellars to age well. This chorizo sausage has a strong taste and an intense flavor, a classic tapa essential for any Spanish…

This is a manufactured product with the best ingredients. The Iberian chorizo The Campiña is a sausage of Iberian meats get after a selection of Iberian pork of the highest quality. This sausage is seasoned with salt and pepper, then is left to stand for a period of about 24 hours. In this way begins the curing process which always depends on the weight of the piece, at each ways the curing period is never shorter than 45 days.

This is a manufactured product with the best ingredients. The Iberian chorizo The Campiña is a sausage of Iberian meats get after a selection of Iberian pork of the highest quality. This sausage is seasoned with salt and pepper, then is left to stand for a period of about 24 hours. In this way begins the curing process which always depends on the weight of the piece, at each ways the curing period is never shorter than 45 days.

This Iberian cebo salchichon is produced by the family Coto Ramos, which was born in the early twentieth century in the popular area of Guijuelo, Salamanca. This type of Iberian salami comes from the selection of the best Iberian pig’s meat, pastured in their own farm, with more than a hundred hectares available and  with an area dedicated to the production of battery farming. This Iberian salchichon and all “El Coto Ramos” items are made naturally totally guaranteed.

This Iberian cebo salchichon is produced by the family Coto Ramos, which was born in the early twentieth century in the popular area of Guijuelo, Salamanca. This type of Iberian salami comes from the selection of the best Iberian pig’s meat, pastured in their own farm, with more than a hundred hectares available and with an area dedicated to the production of battery farming. This Iberian salchichon and all “El Coto Ramos” items are made naturally totally guaranteed.

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