Ibérico Acorn-fed Loin, Ibérico Acorn-fed Chorizo and Salchichón Sausage, Ibérico Longaniza Sausage. The key to a quality sausage is in its loins, its marinades and the curing duration. At Majín we have an Ibérico sausage with a home-made flavour, since we preserve the traditional way of preparing the cuts, and a long time curing that enhances all the flavours of its elements.

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