Charcuterie

From the Culatello, the king on italian chopping board, to Jamon Serrano, fine Iberian specialties: a journey to discover the best national and international sausages.

THE KING OF CHARCUTERIE
Whole Culaccia 5 kg approx.
Half Culaccia 2,5 kg approx. in vacuum pack
Classic Culatello 5 kg approx. whole tied
Classic Culatello 2,5 kg approx. peeled in two half, in vacuum pack
Culatello di Zibello DOP 5 kg approx.
Whole Culaccina or fiocco with rind 2 kg approx.
Classic Fiocco di Culatello 2 kg approx. whole tied

FROM SPAIN SPAGNA
SET PLATA
2 packs of sliced iberian ham from Bellota (200 g)
2 packs of sliced iberian loin from Bellota (200 g)
1 iberian Jabuguito salami from Bellota (2 pieces, total weight approx. 250 g)
1 iberian homemade sausage from Bellota (approx. 450 g)

SET ORO
1 iberian ham from Bellota (approx. 7.5 kg)
1 iberian loin from Bellota (approx. 1 kg)
1 Chorizo iberian sausage from Bellota (approx. 450 g)
1 homemade iberian fillet from Bellota (approx. 300 g)
1 homemade iberian sausage from Bellota (approx. 450 g)
1 iberian Jabuguito salami from Bellota (2 pieces, total weight approx. 250 g)
1 bottle of extra virgin olive oil from Valdueza (500 ml)