Iberian Cold Cuts (Sliced)
Sliced Iberian-breed cured meats presented in 100 g skin-pack format for retail and HoReCa.
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Jamón Ibérico de Cebo (Sliced)
Grain-fed Iberian ham (Jamón Ibérico de Cebo), sliced. 100 g SKIN.
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Grain-fed Iberian cured loin (Lomo Ibérico de Cebo), sliced. 100 g SKIN.
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Iberian chorizo (Chorizo Ibérico), a paprika-cured sausage, sliced. 100 g SKIN.
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Iberian salchichón (Salchichón Ibérico), a peppered cured sausage, sliced. 100 g SKIN.
Iberian cured meats come from the Iberian pig breed, whose intramuscular fat gives ham, loin and sausages their marbling, aroma and melt-in-the-mouth texture. Sliced in 100 g skin-packs, they let retailers and restaurants offer authentic Iberian charcuterie without carving, with controlled portions and clear labelling.
Range and formats
Jamón Ibérico de Cebo (grain-fed Iberian ham), Lomo Ibérico de Cebo (cured Iberian loin), Chorizo Ibérico (paprika-cured Iberian sausage) and Salchichón Ibérico (peppered Iberian sausage). All four are machine-sliced and presented in 100 g skin-pack format for retail and HoReCa.
Positioning and markets
Iberian cold cuts sit at the top of the Spanish charcuterie range and are the reference premium retail chains, delicatessens and hotels ask for first. Sliced skin-packs are the format of choice for export: long shelf life, protected slices and easy relabelling in the destination language. Pork products are supplied to markets where they are permitted.