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Sausages

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Acorn-fed 100% Iberico Salami Sliced AX 2 Oz by Covap

$6.60

2 Oz Ready to eat, thin slices. Manufactured by Covap in Andalusia, Spain Dry-cured sausage similar to Italian salami Acorn-fed product from free-range Pata Negra porks Seasoned with garlic and black pepper.

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Cured Salchichon by Covap (6 oz)

$12.04

Whole Dry Cured Iberico de Bellota Salami. Net Weight 6 oz Made from 100% pure ibérico pork, free range, hormone & antibiotic free (no GMOs), artisanal and traceable from farm to table. Seasoned with fresh garlic...

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Acorn-fed 100% Iberico Loin AX by COVAP

$80.99

100% pure Iberico de Bellota pork meat 0.8 -1 lb approx Made from acorn-fed and free-range porks Intense paprika and smoked flavor The most favorite cured sausage in Spain Made by COVAP in Andalusia, the most...

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Acorn-Fed 100% Iberico Chorizo Sliced AX 2 Oz by Covap

$6.60

2 Oz Pure acorn fed Iberico de Bellota Chorizo Ready to eat, thin slices Deep and meaty paprika flavor Enjoy the bellota fat in this cured chorizo Dry-cured in Cordoba, Spain.

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Acorn-fed 100% Iberico Cured Chorizo by Covap (6oz)

$12.04

Whole Dry Cured Iberico de Bellota Chorizo. Net Weight 6 oz (170 g.). Made from 100% pure ibérico pork, hormone & antibiotic free, 100% natural (no GMOs), artisanal, and traceable from farm to table. Made with...

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Salchichon Iberico 7oz by Fermin

$13.35

A unique product of singular juiciness and delicate flavor, seasoned with nutmeg, black and white pepper. Similar to chorizo, but here we don’t use pimentón. This salchichón has been made from the best cuts of the...

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Spicy Chorizo Iberico Sausage 7oz by Fermin

$13.35

7 Oz Longaniza style Perfect paprika and smoked balance 100% pure Iberico meat Dry air-cured following an artisan process Made by Fermin, the first Iberico producer to enter the U.S. Market.

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Chorizo Iberico 7oz by Fermin

$13.35

7 Oz Longaniza style Perfect paprika and smoked balance 100% pure Iberico meat Dry air cured following an artisan process Made by Fermin, the first Iberico producer to enter the U.S. Market.

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