The Cereal-Fed Iberian Shoulder (Salamanca - Spain) is a smaller and thinner piece than the ham, as it comes the front leg (shoulder) of the pig.
It is cured and matured at Victor Gomez's natural cellars in the 'Sierra de Béjar', in a process where all details are cared for. This ensures that each piece has an incomparable texture, an extraordinary juiciness and a special intense flavour. Victor Gomez produces, according to age-old family recipes, a selected and limited production of top-quality Iberian Ham products. The experience derived tradition, together with its modern installations, gives Victor Gomez Iberian Ham products their unique flavour.
Presentation: Vacuum-packed boned shoulder.
Curing: + 18 Months
Salami abruzzese ca. 400 gr. - Maletti 1867
Casa Modena presents the salami Felino type, one of the most well-known and appreciated salami of the Italian tradition, produced following rigorously the preions that the masters delicatessen sellers transmit at generations.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.