Cured Meats

Our free-range, Basque Country bacon comes from pigs that were raised humanely in the mountains and spent much of their lives outdoors on Basque pasture land.

Fed only on acorns, chestnuts and grass, the pigs are allowed to roam the Basque mountains to fatten up naturally. The meat is then cured using salt and Basque choricero pepper – a dried, smoky and slightly spicy pepper - and hung for several months. The result is a melt-in-your-mouth bacon that has a wonderful silky-smooth texture and a delicious nutty, smoky and slightly spicy taste. 

SUGGESTIONS

• It can be enjoyed on its own with some fresh bread, on a charcuterie board or added to soups
• Warm salad of asparagus, bacon, eggs & walnuts

Our free-range, Basque Country ham comes from pigs that were raised humanely in the mountains and spent much of their lives outdoors on Basque pasture land.

Fed on acorns, chestnuts and grass, the pigs are allowed to roam the Basque mountains to fatten up naturally. Each ham is then cured using salt and hung for over 2 years. The result is an indulgent-tasting ham that has a wonderful melt-in-the-mouth texture and a delicious nutty and salty taste.

SUGGESTIONS

• Tomato bread with cured ham
• Add to soups and stews and other dishes.
• Artichokes with cured ham 

The loin is one of the most succulent parts of the pig providing a lean meat deep in flavour and smooth in texture.

These free-range, cured pork loin slices are from pigs that are fed on acorns, chestnuts and grass and are allowed to roam the Basque mountains to fatten up naturally. The pork loin is marinated with spices and cured naturally before slicing.

Our cured Basque pork loin slices provide one of the most traditional tastes of the Basque Country for everyday cooking or entertaining. They are best enjoyed simply as a ‘pintxos’ (tapas) with a little bread and perhaps a drizzle of olive oil or on a charcuterie board or they can also be added to soups and stews.

This cured, air-dried, Basque free range pig's shoulder is simply delicious.

The pigs are fed on acorns, chestnuts and grass and are allowed to roam the Basque mountains to fatten up naturally. 

Shoulder cured in cellar, with the right point of salt, with an extraordinary fat infiltration and a sharp and clean aroma, special to consume to the cut, with a persistent flavour and a pleasant aftertaste.

These are large shoulders, very fatty thanks to the free range raised of the animals and slow curation in traditional dryers for over 18 months.