Fine Spanish Hams ● Cured Meat Products ● Sausages

PRODUCT INDEX IBÉRICO & SERRANO HAMS T.S.G. Jamón Serrano P.D.O. Jamón de Guijuelo P.D.O. Jamón de Extremadura P.D.O. Jamón de Huelva (Jabugo) Iberian sausages and cured meats

5 6 7 8 10

SPANISH PORK SPECIALTIES Red Sausage (Chorizo) Cured Loin & Sausages (Lomo & Salchichón) Pork cured specialties

12 13 14

CECINA (CURED MEAT) P.G.I. Cecina de León (cured cow meat)

16

Serrano & IbĂŠrico Hams and Shoulders

The Foundation, as main representative of the T.S.G. Serrano Ham, works in the protection, improvement, design and promotion of quality Serrano ham, differentiating it from other hams that are not produced under the specification mark and does not guarantee the minimum quality required to ensure compliance with the T.S.G. Only those parts that meet the minimum requirements may qualify for the designation of Serrano ham with T.S.G. stamp, and only the best can be distinguished with the label of the Foundation. These back labels tell us that our Serrano ham has the best quality.

For this, the Serrano Ham Foundation has established the following Qualities: - T.S.G. Serrano Gran Reserva: hams over 15 months of healing (Black label).

- T.S.G. Serrano Reserva: hams cured for a period between 12 to 15 months (Gold label).

- T.S.G. Serrano Bodega: hams cured for a period between 9 to 12 months (Silver label).

T.S.G. Serrano GRAN RESERVA ham Black label T.S.G. Serrano RESERVA ham Gold label T.S.G. Serrano BODEGA ham Silver label

100% certified food 100% certified food 100% certified food

Cured 24 months Cured 18 months Cured 14 months

Full leg with bone and hoof Full leg with bone and hoof Full leg with bone and hoof

Cloth wrapped Cloth wrapped Cloth wrapped

weight 8,5~9,5 kg weight 7,5~8,5 kg weight 6,5~7,5 kg

T.S.G. Serrano BODEGA ham boneless T.S.G. Serrano BODEGA ham boneless ½ piece T.S.G. Serrano BODEGA ham boneless Ÿ piece

100% certified food 100% certified food 100% certified food

Cured 14 months Cured 14 months Cured 14 months

full piece boneless half piece boneless small piece boneless

vacuum packaging vacuum packaging vacuum packaging

weight 4,5~5,5 kg weight 2~3 kg weight 0,7~1,4 kg

All hams can be machine cut vacuum packaging,

5

The privileged microclimate of Guijuelo region with cold and dry winters and mild and short summers, allows perfect drying and curing of Iberian hams and shoulders.

Three factors determine the exceptional quality of these hams: a pure and unique race of pigs, receiving a natural diet based on acorns, a favorable climate and a traditional healing system.

As the shortness of salt one of its most characteristic features, the Iberian Ham with Designation of Origin "Guijuelo" features the cut numerous veins of fat interspersed between his lean, with hues ranging from red to purple and pink pale. The golden bacon, reveals the low melting point of fat on the acorns. Therefore, the acorn-fed Iberian pork does not raise cholesterol levels, in addition to maintain among its customers a very low level of heart disease.

PDO Ibérico BELLOTA ham Black label Ibérico BELLOTA ham Red label PDO Ibérico CEBO ham Green label

100% acorn fed 100% acorn fed 100% certified food

Cured 36~40 months Cured 36~40 months Cured 36~40 months

Full leg with bone Full leg with bone Full leg with bone

Cloth wrapped Cloth wrapped Cloth wrapped

weight 6,5~8,5 kg weight 6,5~8,5 kg weight 7~8,5 kg

PDO Ibérico BELLOTA shoulder Black label Ibérico BELLOTA shoulder Red label PDO Ibérico CEBO shoulder Green label

100% acorn fed 100% acorn fed 100% certified food

Cured 22~26 months Cured 22~26 months Cured 22~26 months

Full leg with bone Full leg with bone Full leg with bone

Cloth wrapped Cloth wrapped Cloth wrapped

weight 5~5,5 kg weight 5~5,5 kg weight 5~6 kg

All hams and shoulder can be boneless vacuum packaging, hand cut vacuum packaging and machine cut vacuum packaging,

6

The area in which hams and shoulders P.D.O. Jamón de Huelva are produced is a natural area in which ecological, technical and human factors combine to produce a unique product with qualities that have traditionally characterized the Sierra de Huelva.

It is very important to note that the microclimate of the Sierra de Huelva helps dry and mature the hams. Both the drying rooms and the cellars are subject to natural conditions. The humidity and temperature may not be controlled by artificial means. Ham experts from companies registered in the Designation of Origin Jamón de Huelva produce their hams and shoulders by opening and closing windows.

For those pigs whose fattening is based on acorns and natural pastures there must be a herd density of one pig maximum per hectare during their best years of pasture. For the pigs whose fattening is based on natural pastures and fodder there must be a maximum density of ten pigs per hectare and the minimum distance between the food and water troughs must be 100 meters.

PDO Ibérico BELLOTA ham Ibérico BELLOTA Reserva ham Ibérico RECEBO ham Ibérico CEBO DE CAMPO ham Ibérico CEBO ham

100% 100% 100% 100% 100%

acorn fed in field acorn fed in field acorn in field & certified food certified food in field certified food

Cured Cured Cured Cured Cured

36 months 36 months 24~36 months 24~36 months 24~36 months

Full Full Full Full Full

leg leg leg leg leg

with with with with with

bone bone bone bone bone

Cloth Cloth Cloth Cloth Cloth

wrapped wrapped wrapped wrapped wrapped

weight 6,5~8,5 weight 6,5~8,5 weight 7~8,5 weight 7~8,5 weight 7~8,5

kg kg kg kg kg

PDO Ibérico BELLOTA shoulder Ibérico BELLOTA shoulder Ibérico RECEBO shoulder Ibérico CEBO DE CAMPO shoulder Ibérico CEBO shoulder

100% 100% 100% 100% 100%

acorn fed in field acorn fed in field acorn in field & certified food certified food in field certified food

Cured Cured Cured Cured Cured

24 months 24 months 24 months 16~24 months 16~24 months

Full Full Full Full Full

leg leg leg leg leg

with with with with with

bone bone bone bone bone

Cloth Cloth Cloth Cloth Cloth

wrapped wrapped wrapped wrapped wrapped

weight 4,5~6 weight 4,5~6 weight 4,5~6 weight 4,5~5,5 weight 3,5~5,5

kg kg kg kg kg

All hams and shoulder can be boneless vacuum packaging, hand cut vacuum packaging and machine cut vacuum packaging,

7

Nowadays the hams protected by the Designation of Origin “Dehesa de Extremadura” are known and respected in the food distribution sector, with demand even outstripping supply at certain times. However, this is also because recognition has come from food critics and famous chefs too, who have praised the qualities of purebred Iberian hams.

Iberian of "bellota" are those animals that are slaughtered immediately after the final fattening period (montanera) in which they feed on a grass and acorn based diet in Holm and cork oak meadows. In this stage the animal will put on up to 60% of its initial weight.

Iberian hams with cured meat pink to purplish red color, with intramuscular fat in muscle mass. Mild flavor with delicate aroma, slightly salty or sweet. Slightly fibrous with bright fat with white-yellow color, aromatic and pleasant taste.

PDO Ibérico BELLOTA ham Ibérico BELLOTA Reserva ham PDO Ibérico RECEBO ham Ibérico RECEBO ham PDO Ibérico CEBO ham Ibérico CEBO ham

100% 100% 100% 100% 100% 100%

acorn fed in field acorn fed in field acorn in field & certified food acorn in field & certified food certified food certified food

Cured Cured Cured Cured Cured Cured

36 months 36 months 24~36 months 24~36 months 24~36 months 24~36 months

Full Full Full Full Full Full

leg leg leg leg leg leg

with with with with with with

bone bone bone bone bone bone

Cloth Cloth Cloth Cloth Cloth Cloth

wrapped wrapped wrapped wrapped wrapped wrapped

PDO Ibérico BELLOTA shoulder Ibérico BELLOTA shoulder PDO Ibérico RECEBO shoulder Ibérico RECEBO shoulder PDO Ibérico CEBO shoulder Ibérico CEBO shoulder

100% 100% 100% 100% 100% 100%

acorn fed in field acorn fed in field acorn in field & certified food acorn in field & certified food certified food certified food

Cured Cured Cured Cured Cured Cured

24 24 24 24 24 24

Full Full Full Full Full Full

leg leg leg leg leg leg

with with with with with with

bone bone bone bone bone bone

Cloth Cloth Cloth Cloth Cloth Cloth

wrapped wrapped wrapped wrapped wrapped wrapped

months months months months months months

All hams and shoulder can be boneless vacuum packaging, hand cut vacuum packaging and machine cut vacuum packaging,

weight 6,5~8,5 weight 6,5~8,5 weight 7~8,5 weight 7~8,5 weight 7~8,5 weight 7~8,5 weight weight weight weight weight weight

4~5,5 4~5,5 4~5,5 4~5,5 4~5,5 4~5,5

kg kg kg kg kg kg kg kg kg kg kg kg

8

Iberian Sausages & cured meats

Iberian sausages and cured meats come exclusively from Iberian pigs. The main features that distinguish his quality are derived from the purity of the breed, the breeding in extensive regime of freedom of the Iberian pig, in wooded pastures where they can move and feed.

According to scientifically controlled studies products from acorn-fed Iberian pigs, thanks to the composition of mono-unsaturated fatty acids and other compounds provided by the breed and the rearing and fattening system, not only do they not increase cholesterol they actually decrease the levels of harmful cholesterols.

LOMO Ibérico from PDO pigs (cured loin) LOMO Ibérico (cured loin) LOMITO Ibérico (cured small loin)

Whole or half piece Whole or half piece Whole or half piece

Cured 6~8 months Cured 6~8 months Cured 6 months

Vacuum packaging Vacuum packaging Vacuum packaging

weight 0,9~1,5 kg weight 0,9~1,5 kg weight 350~500 gr

CHORIZO Ibérico (sausage) SALCHICHON Ibérico (salami) LONGANIZA Ibérica red or white (small sausage) MORCON Ibérico (thick sausage) MORCILLA Ibérica (black sausage) JABUGUITOS Ibéricos (mini red sausages) SALTED PANCETA Ibérica (salted bacon)

Whole Whole Whole Whole Whole Whole Whole

Cured Cured Cured Cured Cured Cured Cured

Vacuum Vacuum Vacuum Vacuum Vacuum Vacuum Vacuum

weight 0,8~1,2 kg weight 0,8~1,2 kg weight 250~400 gr weight 0,8~1,2 kg weight 100~150 gr weight 500 gr weight 200 gr

or half piece or half piece piece piece piece piece piece

3~4 3~4 3~4 4~6 2~3 2~3 2~4

months months months months months months months

packaging packaging packaging packaging packaging packaging packaging

All sausages and cured meats can be from Bellota, Recebo or Cebo Iberian pigs and machine cut vacuum packaging in different weights.

1 0

Spanish Sausages & specialties

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending on the type of smoked paprika used.

There are hundreds of regional varieties of Spanish chorizo, both smoked and un-smoked, which may contain garlic, herbs and other ingredients.

For example, Pamplona-style chorizo is a thicker sausage with the meat more finely ground.

Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited for cooking.

Extra Homemade Natural Chorizo – Sweet or Spicy Extra Pamplona Chorizo Extra Loin Candle Chorizo Extra Red Candle Chorizo Extra Candle Chorizo – Sweet or Spicy Thin Sausage (Chistorra) Small Aired Tied Chorizo Little Candle Chorizo Little Candle Pamplona Chorizo Extra Homemade Natural Sarta Chorizo – Sweet or Spicy Extra Sarta Chorizo – Sweet or Spicy Cocktail small Chorizo 8 pieces Natural Chorizo Sticks Natural Chorizo Small Balls

whole whole whole whole whole whole whole whole whole whole whole whole whole whole

piece piece piece piece piece piece piece piece piece piece piece piece piece piece

caducity caducity caducity caducity caducity caducity caducity caducity caducity caducity caducity caducity caducity caducity

All products can be sliced in different weights and vacuum or protected atmosphere packaging.

9 9 9 9 9 6 6 9 9 9 9 9 6 9

months months months months months months months months months months months months months months

protected atmosphere vacuum packaging vacuum packaging vacuum packaging vacuum packaging vacuum packaging vacuum packaging vacuum packaging vacuum packaging protected atmosphere protected atmosphere vacuum packaging protected atmosphere protected atmosphere

approx. weight 700 approx. weight 1750 approx. weight 1700 approx. weight 1700 approx. weight 1700 approx. weight 200 approx. weight 65 approx. weight 175 approx. weight 175 approx. weight 280 approx. weight 250-200 approx. weight 20 approx. weight 30-50 approx. weight 5

gr gr gr gr gr gr gr gr gr gr gr gr gr gr

1 2

The marinated pork loin is a sausage made with pork loin, whole, free of external fat, marinated and then enclosed in natural pork casing. One of the most important characteristics of cured pork loin, nutritional level, is its high protein content relative to fat. For every 100 grams of marinated pork loin, you have 50 grams of protein and fat only 8 grams.

The salchich贸n is a type of cured sausage made with lean pork and some contents of bacon, seasoned with salt and some spices such as pepper, nutmeg, cloves and coriander. All this mass minced let it macerate for about 24 hours and then stuffed into beef or pork intestines, hanging it to cure, which can be "ahumado" (smoke) or just air dry for several days.

Extra Cured Loin Extra Cured Loin

whole piece half piece

caducity 9 months caducity 9 months

vacuum packaging vacuum packaging

Extra Excellence Salchichon Extra Artisan Salchich贸n - Natural gut Salchich贸n Salami Style Little Candle Salchich贸n Natural Fuet Sticks Natural Sausage Small Balls Extra FUET Espetec Llonganissa Pages

whole whole whole whole whole whole whole whole whole

caducity caducity caducity caducity caducity caducity caducity caducity caducity

vacuum packaging protected atmosphere vacuum packaging vacuum packaging protected atmosphere protected atmosphere vacuum packaging vacuum packaging vacuum packaging

piece piece piece piece piece piece piece piece piece

All products can be sliced in different weights and vacuum or protected atmosphere packaging.

9 9 9 9 6 9 9 9 9

months months months months months months months months months

approx. weight 1900 gr approx. weight 950 gr approx. weight 1700 approx. weight 650 approx. weight 1750 approx. weight 175 approx. weight 30-50 approx. weight 5 approx. weight 170 approx. weight 150 approx. weight 600

gr gr gr gr gr gr gr gr gr

1 3

Cecina de Le贸n Cow cured meat

Four sections or cuts of meat are used, all taken from the top or bottom rump: round, centre leg, stifle, and sirloin. Its preparation process is a traditional one (including salting, drying, smoking, and curing): the meat is dried slowly to a succulent and cured condition, smoking it with a special aroma and flavor which can only be obtained through the passage of time.

This traditional product is available in different formats for consumers, which allows for its distribution and sale worldwide.

This array of presentations offers a product which is evolved and perfected, providing a guarantee of quality: Cecina de León PGI.

Cecina Cecina Cecina Cecina

de de de de

León León León León

PGI PGI PGI PGI

-

Cured Cured Cured Cured

Round cow meat Center leg cow meat Stifle cow meat Sirloin cow meat

whole whole whole whole

Cecina Cecina Cecina Cecina

de de de de

León León León León

PGI PGI PGI PGI

-

Cured Cured Cured Cured

Round cow meat Center leg cow meat Stifle cow meat Sirloin cow meat

half half half half

piece piece piece piece

piece piece piece piece

healing healing healing healing

healing healing healing healing

12 12 12 12

12 12 12 12

months months months months

months months months months

All products can be skinless cut in portions. Slice 100gr vacuum packaging available.

caducity caducity caducity caducity

9 9 9 9

months months months months

individual individual individual individual

caducity caducity caducity caducity

6 6 6 6

months months months months

vacuum vacuum vacuum vacuum

packaging packaging packaging packaging

packaging packaging packaging packaging

approx. weight 7,5~8,5 approx. weight 6~7 approx. weight 5~6 approx. weight 4~5

kg kg kg kg

approx. weight 3,5 approx. weight 3 approx. weight 2,5 approx. weight 2

kg kg kg kg

1 6