IBERICOS IZQUIERDO

More than 30 years of experience in satisfying the most demanding palates with Iberian pork raised by us in Salamanca. The traceability and control of our own pigs are an additional guarantee of the high quality level of products whose flavor surprises even the most refined palates. In the production of Ibéricos Izquierdo, the taste of tradition meets the most modern production, control, aging, and drying processes. We control the entire production process of our products, always attentive to achieving the highest levels of quality and the superior taste that characterizes our cured meats. Cured at 1000m altitude in Salamanca, our Iberians are unmistakable to the palate because they are exquisite by nature. The catalog of delights goes far beyond ham; the variety of cured meats allows each diner to find a bite that suits their taste. From pieces of cured loin, chorizos, or salchichones, to products that preserve the history of an entire region, such as morcón or sobrasada. The care in raising the animals, along with the meticulous work in selecting, grinding, and seasoning the meats, makes the difference. The curing time rounds off a process that yields gastronomic jewels that are also very interesting nutritionally and do not go unnoticed on the palate.