OUR PRODUCTS

Valturra Iberian ham

After a lengthy traditional curing process of at least twenty four months, cured Valturra hams are ready to be eaten. Made from the higher-quality rear legs of our Iberian pigs, the meat is deep red to light pink in colour interspersed with gleaming white veins of lard. The delicate acorn-scented aroma gives the cured ham an intense and enticing flavour.

Valturra Iberian shoulder

The curing period for Valtrurra pork shoulders, made from the front legs of the Iberian pig, is fifteen months. Though cured pork shoulders are smaller than hams, their meat is of a pinkish shade which promises a delightful juicy flavour.

Valturra Iberian loin

The cured loins from our Iberian pigs are seasoned with salt, paprika and garlic then stuffed into natural casings. After a four-month curing period, the loins are lean on the inside with a layer of finely infiltrated fat on the outside, the combination of which adds to the acorn aroma and tasty flavour of the final product.

Valturra Iberian chorizo

Made from specially selected meat cuts from the Iberian pig, chorizo sausages are seasoned with salt, garlic and paprika. After a four month curing period, they reach the perfect balance between taste and aroma.

Valturra Iberian salchichón

Salchicón is a spicy sausage made from the leanest pork. When seasoned with salt, pepper and nutmeg, Valturra cured salchichón has a pleasant, lean flavour to it.