- 5 cured meats from Spain
- Also includes olives and peppers shown in picture
- Great for your next tapas celebration!
By popular demand, we're now offering our Cured Meats Sampler with the olives and peppers shown in the photograph. You can now try all of Spain's favorite meats, sliced and ready to eat, with anchovy stuffed olives, piquillo peppers and guindilla peppers to accompany them.
Over the centuries, Spain has developed a renowned tradition of cured hams and sausages. From the paprika flavored chorizo sausage to the incredible Ibérico ham, you can sample and compare five different examples of this storied tradition.
Featured here are individual packages of the following:
- 3 oz sliced Jamón Ibérico cured ham,
- 3 oz sliced Jamón Ibérico de Bellota,
- 6 oz Jamón Serrano cured ham,
- 6 oz sliced Cantimpalo chorizo sausage,
- 6 oz sliced Lomo dry-cured pork loin,
- a tin of our Peregrino anchovy stuffed olives,
- fire roasted piquillo peppers,
- a jar of guindilla peppers.
We recommend that you serve all of our sliced meats at room temperature to bring out their true flavor.
Jamon Serrano: Ham, sea salt, sodium nitrite and potassium nitrate.
Jamon Iberico: Iberico pork, salt and seasoning (sugar, trisodium citrate, potassium nitrate and sodium nitrite).
Jamon Iberico de Bellota: Iberico de Bellota pork, salt and seasoning (sugar, trisodium citrate, potassium nitrate and sodium nitrite).
Lomo Embuchado: Pork, salt, seasoning (salt, sugar, trisodium citrate, sodium nitrite, potassium nitrate), paprika, olive oil, garlic. Beef collagen casing.
Chorizo Espanol: Pork, salt, corn dextrin, lactose, paprika, soy protein concentrate, sugar, garlic, paprika oleorresin, rosemary, sodium ascorbate, potassium nitrate, sodium nitrite. Potassium sorbate added to retard mold growth. Stuffed in beef collagen casing.
Anchovy olives: Green Manzanilla olives, water, anchovy paste 6% (anchovies, water, sodium alginate (a stabilizer), salt, monosodium glutamate (flavour enhacer), citric acid (an acidulant), ascorbic acid (an antioxidant). Pasteurized.
Piquillo peppers: Piquillo peppers, salt and citric acid as acidulant.
Guindilla peppers: Guindilla peppers, wine vinegar, salt, citric acid as acidulant and ascorbic acid as antioxidant.
Average Customer Rating: 4.5 out of 5 based on 4 reviews
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CJ - Barstow, California
"This sampler was perfect for the holidays. We added a baguette, some cheeses, pickled garlic & eggs. This made a perfect party tray."
Michael Surma - Lower Burrell, Pennsylvania
"I ordered the cured meats of spain sampler as a gift for my husband on our anniversary . . . he said it was one of the best gifts ever!"
"These meats and peppers were gobbled down by everyone. Just delicious. Couldn't be more pleased. We'll do this again - excellent for entertaining. "