From Texas feral pigs raised on acorns, hickory nuts and pecans, this bacon has a uniquely nutty, smoky flavor
Cured and extra-dry sausage stuffed with Danish-raised pork, cured with Spanish paprika and garlic; sweet, smoky and spicy.
This generously-sized Iberico backfat imparts its acorn-rich juiciness to fried and sauteed recipes.
Deliciously hot chorizo sausage spiked with smoked paprika.
The Rolls-Royce of sausage, this buttery Spanish chorizo with paprika is made from Iberico Pata Negra Pigs. Pre-sliced.
A traditional Spanish seasoned dry-sausage.
Slice this chunky pimenton seasoned Spanish sausage into thick slices and serve them on top of slices of baguette.