Pig

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  • Package of Pork Sausage Celtic Castelao

    Presentation: Box with (3 out) vacuum packed Format: 210g approx. Features: Its production is completely handmade in natural casings based on lean pork "Porco Celta" premium. His slow healing, with oak wood smoke, gives a characteristic point of aroma and flavor. The palate, with spicy fair, Meaty, juicy and long aftertaste. Healing: Of 45 to 60 days Health and Wellness: All the sausages are made gluten-free, being unfit for consumption celiac.
    • Without allergens
    • Limited production
    • Keep in cool and dry place.
    Pairing: A good companion for the appetizer and snack.  
  • Sausage extra celtic: Home Castelao

    Sausage extra celtic House Castelo 0.330 kg -/+
    • 130 days, date of preferential consumption
    • Format 330 g approx
    • Presentation: vacuum in carry case
    • EAN code: 8437005774629
    Home Castelao, it is a company of familiar character, located in the top of the mountain lugo To Fonsagrada thousand m of altitude, our company was founded in the year 1999 with the intention of introducing in the market products of the highest quality according to the artisan tradition and the good know that had characterized our grandmother Doña Carmen ( Known for good cooking and processing of meats at the slaughter home) that is why on the basis of the experience that we had transmitted to our grandmother and the good features, micro-climatic and environmental of the area, we decided to take that step back in 1999, today we can say that all this added with the integration in your breast of the new technological advances we permute in the present to combine the experience with the technology by being both one of the most well known companies in the agri-food sector gallego...    
  • Extra Chorizo ​​Recipe with Abuela Casa Castelao

    INGREDIENTS: Lean pork and bacon, Sweet and spicy paprika, Salt, Garlic, Smoked with oak firewood, Stuffed into natural casings CONDITIONS OF CONSERVATION: Keep in cool and dry place SIN GLUTEN WITHOUT PRESERVATIVES OR DYES
  • Ham with turnip tops LALINENSE

    Ham with turnip tops LALINENSE Packaging canned RO-1000

    The ham and turnip tops, one of the most exquisite dishes of our cuisine, ready to enjoy. With all the aroma that gives the cooked meat products, turnip, potatoes and chickpeas. Its texture and flavor, without dyes and preservatives, this dish evokes our most traditional recipes. One mode of Galicia, and its flagship kitchen, to anywhere in the world. Absence of allergens in its composition.
  • Smoked pork knuckle tray 0.5 +/- KG

    Tray 0.5 +/- Kgs of traditional cured pork knuckle in strips an essential complement for your stews, broths and stews. Natural smoking with oak firewood. Ingredients: Pork rib, salt Method of salting: traditional, galician Consumption: Soak a 12 hours prior to desalinate.
  • Unto Salted galician Pork (+ /- 1Kg)

    /- 1.5Kg of wash traditional salty Pork in Galicia, labelling and packaging in absorbent paper and rope. The unto (fat of the pig ) it is a must-have product in the galician kitchen, especially for soups and stews that gives it its flavor and aroma characteristic for this Galician dish.
  • Ham Celtic Gran Reserva Sliced : Home Castelao

    Ham Celtic Gran Reserva Sliced House Castelao Home Castelao, it is a company of familiar character, located in the top of the mountain lugo To Fonsagrada thousand m of altitude, our company was founded in the year 1999 with the intention of introducing in the market products of the highest quality according to the artisan tradition and the good know that had characterized our grandmother Doña Carmen ( Known for good cooking and processing of meats at the slaughter home) that is why on the basis of the experience that we had transmitted to our grandmother and the good features, micro-climatic and environmental of the area, we decided to take that step back in 1999, today we can say that all this added with the integration in your breast of the new technological advances we permute in the present to combine the experience with the technology by being both one of the most well known companies in the agri-food sector, the galician... INGREDIENTS: Ham celtic, Salt, Sugar, Conservatives ( E-252, E-250 ), Dextrin, Lactose, Antioxidants ( E-331iii, E-301 ) CONDITIONS OF CONSERVATION: Keep in cool and dry place DATA QUALITY
    • ALLERGENS: Contains lactose
    • LIMITED PRODUCTION
    • SIN GLUTEN
  • Loin Celtic Slicing : Home Castelao

    INGREDIENTS: Pork loin celtic, Salt, Garlic, Paprika, CONDITIONS OF CONSERVATION: Keep in cool and dry place DATA QUALITY
    • ALLERGENS: Does not contain
    • LIMITED PRODUCTION
    • WITHOUT PRESERVATIVES OR DYES
    • SIN GLUTEN
  • Cachucha / cured boneless traditional Galician cacheira

    Half a pig's head cured the lalinense of approximately 2 kg, bottled especially for cooked galegos and traditional dishes of Galicia
  • Pork ribs salt Craft tray 1 +/- KG

    Tray 1 +/- Kgs of pork ribs salt traditional vacuum, craft an essential complement to your to your stews and casseroles.   Ingredients: Pork rib, salt Method of salting: traditional, galician Consumption: Soak a 12 hours prior to desalinate.
  • Ham Gran Reserva Celtic : Home Castelao

    Ham Gran Reserva Celtic House Castelo 8 kg -/+
    • 194 days, date of preferential consumption Format 8 kg approx. Presentation: the natural EAN code: 8437005774384
    Home Castelao, it is a company of familiar character, located in the top of the mountain lugo To Fonsagrada thousand m of altitude, our company was founded in the year 1999 with the intention of introducing in the market products of the highest quality according to the artisan tradition and the good know that had characterized our grandmother Doña Carmen ( Known for good cooking and processing of meats at the slaughter home) that is why on the basis of the experience that we had transmitted to our grandmother and the good features, micro-climatic and environmental of the area, we decided to take that step back in 1999, today we can say that all this added with the integration in your breast of the new technological advances we permute in the present to combine the experience with the technology by being both one of the most well known companies in the agri-food sector gallego...    
  • Torrez Nuñez Chorizo gallego Cured Extra pork spicy 300 grs

    CHORIZO LOIN CURED SPICY 300GRS APPROX. Sausage made with a mixture of lean and belly of the pig breed Duroc, seasoned with natural garlic, paprika and salt, sausages in natural casings and subjected to the appropriate process of healing.
  • Chorizo Artisan Porco Celta Home Castelao pack 3 units

    Chorizo-Cured Pork Celtic has a weight of approximate 365 grams your handmade in natural gut-based lean Pork (Celtic) first quality. His slow healing, with oak wood smoke, gives a characteristic point of aroma and flavor. The palate, spicy just, Meaty, substantial and aftertaste long. Contains No preservatives, or dyes, free of gluten and lactose.
  • Butelo gallego

    Product typical galician obtained as a result of mortise rib and pork belly at the blind pig, smoked and cured. Ingredients: Tips of rib and pork belly, will, dextrin, soy protein, sugar, phosphates ( E-450i, E-451i), antioxidant (E-316, acidulant ( E-575), cayenne, natural garlic, conservatives ( E-250 and E-252) and dextrose. Weight: 1.0 kg Conservation: Cool place, and dry Expiration date: 60 days
  • Butelo gallego: Casa Castelo

    Butelo Galician House Castelo 1.2 kg -/+ INGREDIENTS: ribs and skins, of pig, Salt, Paprika, Garlic, Meat protein, Dextrin, sugar, dextrose, antioxidants ( E-301, E-331i), conservatives ( E-252, E-250 PREPARATION: Is introduced in two plastic bag ( to protect the seasoning), close bags securely and put it in a pot with water calienter (almost boiling), should be completely covered by the water, leave it cooking for two hours on a slow fire. CONDITIONS OF CONSERVATION: Keep in cool and dry place. GLUTEN FREE · SMOKED WITH OAK WOOD
  • Androlla Galician Artisan

    Galician artisan Androlla weighing between 500 - 600 grams Sausage in natural casing and naturally smoked with oak wood. PREPARATION: Is introduced in two plastic bag ( to protect the seasoning), close bags securely and put it in a pot with water calienter (almost boiling), should be completely covered by the water, leave cooking for an hour and a half to a simmer. CONDITIONS OF CONSERVATION: Keep in cool and dry place. GLUTEN FREE · SMOKED WITH OAK WOOD
  • Galician onion chorizo

    1 Kg +/- of Chorizo ​​onions from Galicia INGREDIENTS: Lean pork, onion, will, paprika and garlic. PREPARATION: Is inserted in a pot with hot water, it must be fully covered by the water, leave it cooking for half an hour. It is recommended to prick the sausage before putting in lna pot to prevent bursting. CONDITIONS OF CONSERVATION: Keep in cool and dry place. GLUTEN FREE · SMOKED WITH OAK WOOD · NO PRESERVATIVES OR COLORS
  • Galician cured bacon 1Kg +/-

    Boneless Pork Bellies, salty to the point and traditionally cured, presented whole +/- 1Kg
  • Galician cured bacon la lalinense 0.6+/-

    Boneless Pork Bellies, salty to the point and traditionally cured, filed halves 1 Kg
  • Fresh pork rib 2KG

    2 Kgs of traditional fresh pork rib to your favorite dishes and barbecues.
  • Galician Artisan Pork Spread

    Portions of +/- 0.250Kg or per kilo of traditional Galician pork salty oil. The unto (fat of the pig ) it is a must-have product in the galician kitchen, especially for soups and stews that gives it its flavor and aroma characteristic for this Galician dish.
  • Salted pork rib tray 0.5 +/- KG

    Tray 0.5 +/- Kgs of traditional salted pork rib in strips an essential complement for your stews, broths and stews.   Ingredients: Pork rib, salt Method of salting: traditional, galician Consumption: Soak a 12 hours prior to desalinate.
  • Lots of fresh bacon Galician 2 Kg approx with rib

    Boneless fresh pork bacon, presented in tacos 1,8 kgs +/- Approximate weight
  • Marinated pork Galician ( Kg )

    Sliced ​​pork loin with paprika
    • Made: Now, A Coruña. (Galicia)
    • Location sacrifice: Now, A Coruña. (Galicia)
    • Sanitary registration: 10.07004/C
    • Farm register: ES15075002470111
    Shipping certificate ATP refrigerated truck for Integra2 and vacuum source Shipping service Friopad (Gourmet) Minimum order quantity 1 kg C/H: With West S/H: Boneless
  • Loin marinated Galician ( Kg )

    Loin of pork and marinated chopped
    • Made: Now, A Coruña. (Galicia)
    • Location sacrifice: Now, A Coruña. (Galicia)
    • Sanitary registration: 10.07004/C
    • Farm register: ES15075002470111
    Shipping certificate ATP refrigerated truck for Integra2 and vacuum source Shipping service Friopad (Gourmet) Minimum order quantity 1 kg C/H: With West S/H: Boneless
  • Creole sausage Galician (Kg)

    Chorizo criollo gallegos of artisanal production of processed and packaged in Butcher of Betanzos. Shipping certificate ATP refrigerated truck for Integra2 and vacuum source Choose the shipping Service Friopad (Gourmet) in your shopping cart as shipping Minimum order quantity 1kg
    • Made: Betanzos, A Coruña. (Galicia)
    • N. A. S: 9912.0076/C
  • Galician wine sausages (Kg)

    • Made: Now, A Coruña. (Galicia)
    • Location sacrifice: Now, A Coruña. (Galicia)
    • Sanitary registration: 10.07004/C
    • Farm register: ES15075002470111
    Galician sausages to wine, delicious!!! Shipping certificate ATP refrigerated truck for Integra2 and vacuum source Shipping service Friopad (Gourmet) Minimum order quantity 1kg C/H: With West S/H: Boneless
  • Galician wine sausages(Kg)

    • Made: Now, A Coruña. (Galicia)
    • Location sacrifice: Now, A Coruña. (Galicia)
    • Sanitary registration: 10.07004/C
    • Farm register: ES15075002470111
    Galician sausages to wine, delicious!!! Shipping certificate ATP refrigerated truck for Integra2 and vacuum source Shipping service Friopad (Gourmet) Minimum order quantity 1kg C/H: With West S/H: Boneless
  • Galician pressed cracklings

    Galician Chicharrones are typical Galician product, made from bacon and lean pork. The process of making Macario chicharrones is acquired after a persistent cooking over time since they are made very slowly. As it is an already cooked dish, it makes it very practical, both cold for toast and hot for sandwiches or pizza.

    Galician greaves

     
  • Galician greaves (Kg)

    • Made: Now, A Coruña. (Galicia)
    • Location sacrifice: Now, A Coruña. (Galicia)
    • Sanitary registration: 10.07004/C
    • Farm register: ES15075002470111
    Shipping certificate ATP refrigerated truck for Integra2 and vacuum source Shipping service Friopad (Gourmet) Minimum order quantity 1kg C/H: With West S/H: Boneless
  • Lacon part of a 4 kg

    Lacon cured race with traditional leg, piece between 3.5-4 Kg approx
  • Exchange 2.5 Kgs of Galician sausages for snacks

    Spicy Sausage Skewer Sadepor special barbecues,snacks and hospitality vacuum packed in bag 2.5 kgs approximately. to 9 € the Kg Ingredients: Lean mass and minced pork jowls, mixed with ingredients and spices and stuffed into natural casings.
  • Unto Galician Celtic Pig House Castelao

    Unto Pork Celta de Galicia House Castelao in bag packaging vacuum 200 + - grs. a delicacy for soup or stew. The daub is an indispensable product in the Galician cuisine, especially for soups and stews that gives it its flavor and aroma characteristic for this Galician dish.
  • Extra chorizo ​​from Galicia Torrez Nuñez traditional smoked 2 +/- Kgs

    First Galician sausage Extra chorizo. Without colorants or preservatives. Natural smoked +/- 2 Kgs Authentic Galician chorizo ​​made in a traditional way without preservatives or colorants is stuffed in natural casing and vacuum packed. Ideal for cooking recipes and traditional Galician Galician soup, ham and turnip tops, Corns, cooked, beans ... or just to snack, chorizo ​​wine or alone
  • Galician smoked bacon portions of 1 Approx kg without rib

    Smoked boneless pork belly, presented in tacos 1 kgs +/- Approximate weight
  • Chorizo ​​de Galicia Torrez Nuñez first mesh 360 grs.

    Sausage first Gallego in mesh 500grs Torres Nuñez Gallego authentic sausage traditionally manufactured preservative is embedded in natural casing and vacuum packaging. Ideal for cooking recipes and traditional Galician Galician soup, ham and turnip tops, Corns, cooked, beans ... or just to snack, chorizo ​​wine or alone Ingredients: Pork belly and lean pork, cayenne, will, dextrin, soy protein, sugar, phosphates ( E-450i, E-451i ), antioxidant (E-316), acidulant (E-575), natural garlic, conservatives ( E-250 and E-252 ) and dextrose. WITHOUT DYES.
  • Galician bacon servings of salt 150 grs

    Boneless Pork Bellies, salty to the point and traditionally cured, filed portions loncheadas 150 grs
  • Torrez Nuñez Chorizo gallego Cured Extra loin 300 grs

    LOMO CURED SAUSAGE EXTRA SWEET 300grs APPROX. Chorizo ​​curing Galicia, sausage with selected pork, smoking and curing in the traditional way without preservatives or artificial colors, presented vacuum packed in packs of four units. Pac
  • Atilano Allon's Mini Vacuum Lacón from 1 kg +/-

    MINILACÓNS VACUUM PACKAGED OF PORK RACE DUROC Knuckle of pork in its salt point. No need to desalinate. Part of the ham of adult swine breed Duroc salted and cured following the traditional process, a traditional galician. You do not need to be desalted before cooking. Weight: Middleweight: 0,9-1,2 kg Conservation: fresh and dry place Date of Expiry: 365 days
  • Sliced ​​cured "Porco Celta de Campo" Cercel

    Presentation: Parts +/- 8 kg Features: Jamón de Porco Celta de Campo,100% purebred Celtic, reared free in the "soutos" Galicians with healing 24 to 30 months. Its flesh is red with an average infiltration. Organoleptic characteristics lead us to the flavors of yesteryear, aromas tradicción, winery, flavors tuned for Chestnut, unctuous and long aftertaste, nothing bitter. Health and Wellness: Because race and breeding system released, ham Porco Celta field contains a high nutritional value in unsaturated fatty acids and oleic acid. This being recommended for a balanced diet. Pairing: Dale ham Cercel, a good Galician wheat and rye bread, a little oil virgin Olei, and you will taste the essence of a people.
  • Salchichón “Porco Celta de Campo” teijeiro

    Presentation: Spare 300gr to 350gr Features: Its production is completely handmade in natural casings based on lean pork "Porco Celta" premium. His slow healing, with oak wood smoke, gives a characteristic point of aroma and flavor. The palate, with spicy fair, Meaty, juicy and long aftertaste. Healing: Of 45 to 60 days Health and Wellness: All Cercel sausages are made gluten free, being unfit for consumption celiac. Pairing: A good companion for the appetizer and snack.
  • Loin of “Porco Celta de Campo” weaver

    Presentation: Parts +/- 400 gr Features: Celtic Pork Loin Field,100% purebred Celtic, marinated natural paprika, salt and garlic . The cure to reach its optimum point in highlighting its organoleptic qualities. Firm texture, infiltration media and intense flavor, Cercel spine is the most exquisite pieces of Porco Celta. Health and Wellness: Because the breed and calf, the loin of Porco Celta Cercel has large content of proteins beneficial to the health. Pairing: Appetizer perfect combination of good food.