Additional information
Packsize | 14/7.9 OZ |
---|
This mild chorizo sausage is made by Palacios from an old family recipe. This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura — pimentón de la Vera dulce. It contains no nitrates or nitrites or any other preservative.
Packsize | 14/7.9 OZ |
---|
The key to Spanish chorizo is the incredibly flavorful smoked paprika, which sets it apart from sausages of any other country.Palacios chorizos are fully dry-cured and ready to eat, simply serve with crusty bread and a glass of wine from La Rioja.
Dry-cured smoked ham, obtained by salting, curing and smoking selected fresh boneless hams from pork raised and slaughtered in Europe. Seasoned using sea salt and aromatic herbs, each speck is air cured for approximately 150 days in the Italian Alps. The product is naturally smoked using beech wood.
We are proud to bring the authentic Serrano in the US market, made from pigs born, raised and processed entirely in Spain.Our pigs are older, heavier and fattier than the pigs from North Europe. This is a guarantee of higher quality. It means a product more tasty and complex.
SLICED FOOD SERVICE Dry-cured ham, obtained by salting and curing selected fresh bone-in hams from pork raised and slaughtered in Europe. Slow-cured for at least 400 days in the Parma region (Italy), using only natural products: pork ham and Mediterranean sea salt. After the curing process, the bone and rind are removed.
Bayonne ham indeed draws its origins in various cities of the Adour Basin, but its influence and reputation grew through the important port of Bayonne whose name it bears. Soon the outstanding flavor of this delicacy won the favor of the gourmands of France and beyond. Bayonne ham is a prized guest at every banquet. With success came intensified production over the centuries and gradually , methods of manufacture were refined to meet more precise and demanding specifications. The selection of pigs , the time and breeding conditions , salting , drying, refining … are all steps that meet the highest criteria.
Prosciutto di San Daniele can only be made in the small town of San Daniele del Friuli, close to the city of Udine. This tiny town, with little over 8,000 inhabitants, is nestled between the Dolomite mountains and fertile low-lying pastures. The unique combination of strong, cold alpine winds and warm marine breezes from the Adriatic Sea, create the incredible micro-climate for air drying and aging the famous Prosciutto di San Daniele: low humidity, excellent ventilation and cool breezes. Due to its small size and geography, very limited production is available worldwide.