Pig’s Ear, Pig’s Cheeks, Pig’s Trotters, Pig’s Head, Pig’s Tail and Pig’s Backbone
Totally natural. They will exalt any stew or casserole. It is advised they are boiled a few minutes before using them, to remove the salt and so they are tender.
Format: gas tray and 5 kg box in bulk.
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Salty
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Shoulder of Pork
From selected pigs, our pork shoulders are cured in the traditional manner, achieving a unique flavour for typical regional dishes.
Desalt in water 24 hours before use.
Format: Cured Shoulder and Shoulder without Centre.
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Cured Pork Shoulder
From selected pigs, our pork shoulder is cured in the traditional manner. This foodstuff adapts well to a great number of dishes and can be used as a starter or a side dish, especially with vegetables. In this way we can prepare the Asturian-style Boiled Pork Shoulder or the popular pork shoulder with turnip tops, the typical Galician dish par excellence, very tasty and highly nutritional. Desalt in water 24 hours before use.
Format: vacuum-packed pork shoulder, vacuum-packed pieces of pork shoulder or pieces in bulk. -
Pork Shoulder
From selected pigs, our bacon is cured in the traditional manner, achieving a unique flavour for typical regional dishes. Desalt in water 24 hours before use.
Formats: vacuum-packed bacon with rib, cured bacon, vacuum-packed bacon without rib and vacuum-packed bacon pieces. .