Victor Gomez offers us this case with a selection of Iberian ham products, consisting of:
½ Acorn-Fed Iberian Chorizo (600 g)
½ Acorn-Fed Iberian Salchichon (600 g)
½ Cereal-Fed Iberian Loin (600 g)
The Cereal-Fed Iberian Loin is produced with a selection of the best and finest cuts of cereal-fed Iberian loin, which, accompanied by the quality of a careful production process, result in this exquisite dish. Its artisan processing and prolonged ageing period at room temperature with regulated humidity ensure the unmistakably unique aroma, colour and flavour of this dry-cured Iberian loin. The Iberian Chorizo is an outstanding prepared pork sausage, known around the world for its excellence. Produced the best acorn-fed Iberian pork, it is a delicacy of a dish. Victor Gomez’s traditional seasoning marks the character of its flavour. The Iberian Salchichon is produced a selection of lean pork, and is prepared with selected natural spices. Produced the best acorn-fed Iberian pork, it obtains a fine texture and an aromatic taste.
Victor Gomez’s traditional seasoning marks the character of its flavour.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
BERNARDI bacon - the time to the maturity is esteemed to us
The raw material used, i.e. back fat, comes heavy pigs bred in Italy. The carefully selected lard varies in thickness 6 to 8 cm. The product is salted in brine. High quality spices and aromatic herbs are spread on its surface. Taste is savoury and slightly aromatic; aroma is inviting. Flavour: Aromatic
Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.