PACK Olive Oil Extra + 1/2 Salchichon +1/2 Chorizo + 1 Kg Iberian Ham

PACK Olive Oil Extra + 1/2 Salchichon +1/2 Chorizo + 1 Kg Iberian Ham

PACK Olive Oil Extra + 1/2 Salchichon +1/2 Chorizo + 1 Kg Iberian Ham

  • Olives harvested in Optimal ripening phase.

  • The weights for the piece of Salchichon and Chorizo range from 0.450Kg to 0.550Kg

  • Minimum 2 years for oil in a cool place and protected light duration.

  • Dry Shoulder, Salchichon and Chorizo Stable for one year if stored at a refrigerator.

L010

275.67 CHF Price for PACK Free shipping in Switzerland, 10 to 18 business days


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  • Olives harvested in Optimal ripening phase.

  • The weights for the piece of Salchichon and Chorizo range from 0.450Kg to 0.550Kg

  • Minimum 2 years for oil in a cool place and protected light duration.

  • Dry Shoulder, Salchichon and Chorizo Stable for one year if stored at a refrigerator.

  • Pack of 1 bottle + 1Kg Iberian Jamon 100% + 1/2 Salchichon Cular+ 1/2 Chorizo Cular

  • Bottle of 0,25 Lt + 1Kg Jamon, 1/2 Salchichon and 1/2 Chorizo Vacuum packaging

  • Olive Oil - Intense fruity aroma.

Oil Characteristics: It is a natural product, true olive juice, depending on the conditions of maturation, harvesting and obtaining the so-called EXTRA virgin olive oil.

Characteristics of Iberian Ham:100% Iberian acorn-fed dry ham is the highest range of Jamón Ibérico hams, pure Ibérico pigs fed in the dehesas based on acorns and pastures.  Whole ham, on the bone weights between 5,75Kg to 8.5 kg for hams. 

Characteristics of Salchichon: It is the product of the selection of the best lean Iberian pork that after being chopped, they are marinated with the best spices and stuffed in selected natural casing (cular), maturing between 4 and 6 months , giving as result a natural product, with fine texture and exquisite soft and natural flavor. 

Characteristics of Chorizo: It is the product of the selection of the best lean Iberian pork that after being cut into thick pieces to give striking to the cut, are marinated with the best spices (paprika Denomination of Origin of the Vera, garlic, sea salt ...) and embuten in selected natural gut (cular). Then they mature between 4 and 6 months, At the end of the healing process, they spend a few hours through a wooden bell where oak charcoal burns very slowly, which slightly dries the product and gives it a delicate bouquet.

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