PRODUCT INDEX

IBÉRICO & SERRANO HAMS T.S.G. Jamón Serrano 5 P.D.O. Jamón de Guijuelo 6 P.D.O. Jamón de Extremadura 7 P.D.O. Jamón de Huelva (Jabugo) 8 Iberian sausages and cured meats 10 SPANISH PORK SPECIALTIES Red Sausage (Chorizo) 12 Cured Loin & Sausages (Lomo & Salchichón) 13 Pork cured specialties 14 CECINA (CURED MEAT) P.G.I. Cecina de León (cured cow meat) 16

Serrano & Ibérico 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 100% certified food Cured 24 months Full leg with bone and hoof Cloth wrapped weight 8,5~9,5 kg T.S.G. Serrano RESERVA ham Gold label 100% certified food Cured 18 months Full leg with bone and hoof Cloth wrapped weight 7,5~8,5 kg T.S.G. Serrano BODEGA ham Silver label 100% certified food Cured 14 months Full leg with bone and hoof Cloth wrapped weight 6,5~7,5 kg

T.S.G. Serrano BODEGA ham boneless 100% certified food Cured 14 months full piece boneless vacuum packaging weight 4,5~5,5 kg T.S.G. Serrano BODEGA ham boneless ½ piece 100% certified food Cured 14 months half piece boneless vacuum packaging weight 2~3 kg T.S.G. Serrano BODEGA ham boneless ¼ piece 100% certified food Cured 14 months small piece boneless vacuum packaging weight 0,7~1,4 kg

All hams can be machine cut vacuum packaging,

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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 100% acorn fed Cured 36~40 months Full leg with bone Cloth wrapped weight 6,5~8,5 kg Ibérico BELLOTA ham Red label 100% acorn fed Cured 36~40 months Full leg with bone Cloth wrapped weight 6,5~8,5 kg PDO Ibérico CEBO ham Green label 100% certified food Cured 36~40 months Full leg with bone Cloth wrapped weight 7~8,5 kg

PDO Ibérico BELLOTA shoulder Black label 100% acorn fed Cured 22~26 months Full leg with bone Cloth wrapped weight 5~5,5 kg Ibérico BELLOTA shoulder Red label 100% acorn fed Cured 22~26 months Full leg with bone Cloth wrapped weight 5~5,5 kg PDO Ibérico CEBO shoulder Green label 100% certified food Cured 22~26 months Full leg with bone Cloth wrapped weight 5~6 kg

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

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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 100% acorn fed in field Cured 36 months Full leg with bone Cloth wrapped weight 6,5~8,5 kg Ibérico BELLOTA Reserva ham 100% acorn fed in field Cured 36 months Full leg with bone Cloth wrapped weight 6,5~8,5 kg

Ibérico RECEBO ham 100% acorn in field & certified food Cured 24~36 months Full leg with bone Cloth wrapped weight 7~8,5 kg Ibérico CEBO DE CAMPO ham 100% certified food in field Cured 24~36 months Full leg with bone Cloth wrapped weight 7~8,5 kg Ibérico CEBO ham 100% certified food Cured 24~36 months Full leg with bone Cloth wrapped weight 7~8,5 kg

PDO Ibérico BELLOTA shoulder 100% acorn fed in field Cured 24 months Full leg with bone Cloth wrapped weight 4,5~6 kg Ibérico BELLOTA shoulder 100% acorn fed in field Cured 24 months Full leg with bone Cloth wrapped weight 4,5~6 kg Ibérico RECEBO shoulder 100% acorn in field & certified food Cured 24 months Full leg with bone Cloth wrapped weight 4,5~6 kg

Ibérico CEBO DE CAMPO shoulder 100% certified food in field Cured 16~24 months Full leg with bone Cloth wrapped weight 4,5~5,5 kg Ibérico CEBO shoulder 100% certified food Cured 16~24 months Full leg with bone Cloth wrapped weight 3,5~5,5 kg All hams and shoulder can be boneless vacuum packaging, hand cut vacuum packaging and machine cut vacuum packaging,

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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 100% acorn fed in field Cured 36 months Full leg with bone Cloth wrapped weight 6,5~8,5 kg

Ibérico BELLOTA Reserva ham 100% acorn fed in field Cured 36 months Full leg with bone Cloth wrapped weight 6,5~8,5 kg PDO Ibérico RECEBO ham 100% acorn in field & certified food Cured 24~36 months Full leg with bone Cloth wrapped weight 7~8,5 kg Ibérico RECEBO ham 100% acorn in field & certified food Cured 24~36 months Full leg with bone Cloth wrapped weight 7~8,5 kg PDO Ibérico CEBO ham 100% certified food Cured 24~36 months Full leg with bone Cloth wrapped weight 7~8,5 kg

Ibérico CEBO ham 100% certified food Cured 24~36 months Full leg with bone Cloth wrapped weight 7~8,5 kg PDO Ibérico BELLOTA shoulder 100% acorn fed in field Cured 24 months Full leg with bone Cloth wrapped weight 4~5,5 kg Ibérico BELLOTA shoulder 100% acorn fed in field Cured 24 months Full leg with bone Cloth wrapped weight 4~5,5 kg

PDO Ibérico RECEBO shoulder 100% acorn in field & certified food Cured 24 months Full leg with bone Cloth wrapped weight 4~5,5 kg Ibérico RECEBO shoulder 100% acorn in field & certified food Cured 24 months Full leg with bone Cloth wrapped weight 4~5,5 kg PDO Ibérico CEBO shoulder 100% certified food Cured 24 months Full leg with bone Cloth wrapped weight 4~5,5 kg Ibérico CEBO shoulder 100% certified food Cured 24 months Full leg with bone Cloth wrapped weight 4~5,5 kg

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

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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) Whole or half piece Cured 6~8 months Vacuum packaging weight 0,9~1,5 kg LOMO Ibérico (cured loin) Whole or half piece Cured 6~8 months Vacuum packaging weight 0,9~1,5 kg LOMITO Ibérico (cured small loin) Whole or half piece Cured 6 months Vacuum packaging weight 350~500 gr

CHORIZO Ibérico (sausage) Whole or half piece Cured 3~4 months Vacuum packaging weight 0,8~1,2 kg SALCHICHON Ibérico (salami) Whole or half piece Cured 3~4 months Vacuum packaging weight 0,8~1,2 kg

LONGANIZA Ibérica red or white (small sausage) Whole piece Cured 3~4 months Vacuum packaging weight 250~400 gr MORCON Ibérico (thick sausage) Whole piece Cured 4~6 months Vacuum packaging weight 0,8~1,2 kg MORCILLA Ibérica (black sausage) Whole piece Cured 2~3 months Vacuum packaging weight 100~150 gr JABUGUITOS Ibéricos (mini red sausages) Whole piece Cured 2~3 months Vacuum packaging weight 500 gr

SALTED PANCETA Ibérica (salted bacon) Whole piece Cured 2~4 months Vacuum packaging weight 200 gr

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

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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 whole piece caducity 9 months protected atmosphere approx. weight 700 gr Extra Pamplona Chorizo whole piece caducity 9 months vacuum packaging approx. weight 1750 gr Extra Loin Candle Chorizo whole piece caducity 9 months vacuum packaging approx. weight 1700 gr Extra Red Candle Chorizo whole piece caducity 9 months vacuum packaging approx. weight 1700 gr

Extra Candle Chorizo – Sweet or Spicy whole piece caducity 9 months vacuum packaging approx. weight 1700 gr Thin Sausage (Chistorra) whole piece caducity 6 months vacuum packaging approx. weight 200 gr Small Aired Tied Chorizo whole piece caducity 6 months vacuum packaging approx. weight 65 gr Little Candle Chorizo whole piece caducity 9 months vacuum packaging approx. weight 175 gr

Little Candle Pamplona Chorizo whole piece caducity 9 months vacuum packaging approx. weight 175 gr Extra Homemade Natural Sarta Chorizo – Sweet or Spicy whole piece caducity 9 months protected atmosphere approx. weight 280 gr Extra Sarta Chorizo – Sweet or Spicy whole piece caducity 9 months protected atmosphere approx. weight 250-200 gr Cocktail small Chorizo 8 pieces whole piece caducity 9 months vacuum packaging approx. weight 20 gr

Natural Chorizo Sticks whole piece caducity 6 months protected atmosphere approx. weight 30-50 gr Natural Chorizo Small Balls whole piece caducity 9 months protected atmosphere approx. weight 5 gr All products can be sliced in different weights and vacuum or protected atmosphere packaging.

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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 salchichón 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 whole piece caducity 9 months vacuum packaging approx. weight 1900 gr Extra Cured Loin half piece caducity 9 months vacuum packaging approx. weight 950 gr

Extra Excellence Salchichon whole piece caducity 9 months vacuum packaging approx. weight 1700 gr Extra Artisan Salchichón - Natural gut whole piece caducity 9 months protected atmosphere approx. weight 650 gr Salchichón Salami Style whole piece caducity 9 months vacuum packaging approx. weight 1750 gr Little Candle Salchichón whole piece caducity 9 months vacuum packaging approx. weight 175 gr

Natural Fuet Sticks whole piece caducity 6 months protected atmosphere approx. weight 30-50 gr Natural Sausage Small Balls whole piece caducity 9 months protected atmosphere approx. weight 5 gr Extra FUET whole piece caducity 9 months vacuum packaging approx. weight 170 gr Espetec whole piece caducity 9 months vacuum packaging approx. weight 150 gr

Llonganissa Pages whole piece caducity 9 months vacuum packaging approx. weight 600 gr All products can be sliced in different weights and vacuum or protected atmosphere packaging.

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Cecina de León

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 de León PGI - Cured Round cow meat whole piece healing 12 months caducity 9 months individual packaging approx. weight 7,5~8,5 kg Cecina de León PGI - Cured Center leg cow meat whole piece healing 12 months caducity 9 months individual packaging approx. weight 6~7 kg Cecina de León PGI - Cured Stifle cow meat whole piece healing 12 months caducity 9 months individual packaging approx. weight 5~6 kg Cecina de León PGI - Cured Sirloin cow meat whole piece healing 12 months caducity 9 months individual packaging approx. weight 4~5 kg

Cecina de León PGI - Cured Round cow meat half piece healing 12 months caducity 6 months vacuum packaging approx. weight 3,5 kg Cecina de León PGI - Cured Center leg cow meat half piece healing 12 months caducity 6 months vacuum packaging approx. weight 3 kg Cecina de León PGI - Cured Stifle cow meat half piece healing 12 months caducity 6 months vacuum packaging approx. weight 2,5 kg

Cecina de León PGI - Cured Sirloin cow meat half piece healing 12 months caducity 6 months vacuum packaging approx. weight 2 kg

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

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