Guanciale

Guanciale

Do you like carbonara? Well, the classic recipe is not made with bacon but with guanciale. The guanciale will also be used for pasta at the amatriciana!

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Cured natural bacon

If you are a bacon lover, you will love ours. We make cured natural bacon with the recipe from great-grandfather Ramón, slowly with no hurry. It looks like a cured ham, due to the nice colour it has!

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Natural cured and smoked bacon

We continue to make it with the same recipe from great-grandfather Ramón. Our cured and smoked natural bacon has the same traditional flavour as well as a smoked aroma of oak and beech.

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Fuet extra

We make our fuet extra in the same way as great-grandfather Ramón used to make it, with the best trimmings and tender belly meat. Ideal to eat on its own, you will cut one slice after another.

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Espetec

With the best pork trimmings and tender belly meat we make the same espetec as great-grandfather Ramón used to do. It is perfect for children’s sandwiches.

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Salchichón extra

Great-grandfather Ramón thought us to choose the best trimmings and the most tender belly meat from the pig, and we continue to do so. The salchichón extra is a cured meat and the espetec if you like very thin slices.

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Secallona

The Secallona is ideal for you if you like fuet or espetec and you want to take it when you are not at home. Small and thin, our secallona is so good that you will soon finish it.

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