中 / EN
中 / EN
中 / EN
SRC带骨火腿（后腿） Bone in ham西班牙法定黑标等级认证
哈布果品质的守护者
血统纯正的100%伊比利亚猪
遵循德义萨草场的千年古生态
全程手工制作，手艺世代相传
坚守百年哈布果火腿窖
保持哈布果的原汁原味
橡果香气纯正
保护地方原始生态和可持续发展
哈布果品质的守护者
血统纯正的100%伊比利亚猪
遵循德义萨草场的千年古生态
全程手工制作，手艺世代相传
坚守百年哈布果火腿窖
保持哈布果的原汁原味
橡果香气纯正
保护地方原始生态和可持续发展
Spanish Black Label Level Certification
A ham with the original taste of JABUGO
Acorn-fed 100% Iberian
Handmade throughout the process, the craftsmanship is passed down from generation to generation
Protecting the original ecology and sustainable development of the local area
A ham with the original taste of JABUGO
Acorn-fed 100% Iberian
Handmade throughout the process, the craftsmanship is passed down from generation to generation
Protecting the original ecology and sustainable development of the local area
SRC后腿切片 70G Ham slice 70G西班牙法定黑标等级认证
哈布果品质的守护者
撕开即可享用纯正哈布果风味
无菌实验室人工操作
先进的真空密封工艺
哈布果品质的守护者
撕开即可享用纯正哈布果风味
无菌实验室人工操作
先进的真空密封工艺
Spanish Black Label Level Certification
A ham with the original taste of JABUGO
Manual operation in sterile laboratory
Vacuum sealing process
A ham with the original taste of JABUGO
Manual operation in sterile laboratory
Vacuum sealing process
SRC克里索猪肉灌肠 ChorizoSRC克里索猪肉灌肠由SRC自由放养的橡果饲养100%伊比利亚猪肉制成
精选品质上乘的肩肉部位，不额外添加脂肪
采用哈布果地区的传统调味，其特点是调味料很少，辣椒品种温和且盐含量更低，从而凸显其风味。
窖藏过程以传统方式在风干室进行，而后悬挂在架子上。平均窖藏时间:60天。
由橡果饲养100%伊比利亚猪肉制成，天然油脂高度渗透，其独特的质感，口感顺滑、浓郁多汁。
建议切成一厘米厚片食用
精选品质上乘的肩肉部位，不额外添加脂肪
采用哈布果地区的传统调味，其特点是调味料很少，辣椒品种温和且盐含量更低，从而凸显其风味。
窖藏过程以传统方式在风干室进行，而后悬挂在架子上。平均窖藏时间:60天。
由橡果饲养100%伊比利亚猪肉制成，天然油脂高度渗透，其独特的质感，口感顺滑、浓郁多汁。
建议切成一厘米厚片食用
Acorn-fed 100% Iberian Chorizo is made exclusively with meata from Sanchez Romero Carvajal´s own breed, raised free-range.
Selected pieces from the best cuts of meat, such as shoulder cuts.
The seasoning, made according to the original recipe from Jabugo, has a lower content of paprika and salt, which enhances its flavor.
The curation process is carried out in drying rooms in the traditional way, hunging them from bars arranged on racks. Average curing time: 60 days.
Its unique texture recognizable that melts in your mouth shows that this sausage is made from the best lean cuts of meat from 100% Iberian acorn-fed pig, with high infiltration of natural fat and no additional fat or lard added.
Selected pieces from the best cuts of meat, such as shoulder cuts.
The seasoning, made according to the original recipe from Jabugo, has a lower content of paprika and salt, which enhances its flavor.
The curation process is carried out in drying rooms in the traditional way, hunging them from bars arranged on racks. Average curing time: 60 days.
Its unique texture recognizable that melts in your mouth shows that this sausage is made from the best lean cuts of meat from 100% Iberian acorn-fed pig, with high infiltration of natural fat and no additional fat or lard added.
SRC萨奇尔琼猪肉灌肠 Salchichon萨尔奇琼猪肉灌肠由SRC自由放养的橡果饲养100%伊比利亚猪肉制成。
精选品质上乘的里脊和肩肉部位，不额外添加脂肪
采用哈布果地区的传统调味，其特点是调味料少，凸显其原汁原味的风味。
窖藏过程以传统方式在风干室进行，而后悬挂在架子上。平均窖藏时间:60天。
由橡果饲养100%伊比利亚猪肉制成，天然油脂的高度渗透其独特的质感，入口即化。
精选品质上乘的里脊和肩肉部位，不额外添加脂肪
采用哈布果地区的传统调味，其特点是调味料少，凸显其原汁原味的风味。
窖藏过程以传统方式在风干室进行，而后悬挂在架子上。平均窖藏时间:60天。
由橡果饲养100%伊比利亚猪肉制成，天然油脂的高度渗透其独特的质感，入口即化。
Acorn-fed 100% Iberian Salchichon is made exclusively with meata from Sanchez Romero Carvajal´s own breed, raised free-range.
Selected pieces from the best cuts of meat, such as tenderloin and shoulder cuts.
The seasoning used is traditional in the region, which is characterized by the slight seasoning with soft pepper varieties, which enables to enjoy its unique quality and original flavor.
The curation process is carried out in drying rooms in the traditional way, hunging them from bars arranged on racks. Average curing time: 60 days.
Its unique texture recognizable that melts in your mouth shows that this sausage is made from the best lean cuts of meat from 100% Iberian acorn-fed pig, with high infiltration of natural fat and no additional fat or lard added.
Selected pieces from the best cuts of meat, such as tenderloin and shoulder cuts.
The seasoning used is traditional in the region, which is characterized by the slight seasoning with soft pepper varieties, which enables to enjoy its unique quality and original flavor.
The curation process is carried out in drying rooms in the traditional way, hunging them from bars arranged on racks. Average curing time: 60 days.
Its unique texture recognizable that melts in your mouth shows that this sausage is made from the best lean cuts of meat from 100% Iberian acorn-fed pig, with high infiltration of natural fat and no additional fat or lard added.