Iberian Black Pork Mixed Snack with 330grs
  • Iberian Black Pork Mixed Snack with 330grs

Iberian Black Pork Mixed Snack

The Tapas Iberian Pack

Join your friends and family and start the dinner party with these delicious tapas set.

Traditional tapas - “petiscos” set from the Iberian Peninsula produced with the delicious and prime quality Iberian Black Pork.

Chorizo Ingredients:

Black Iberian pork meat, hand sliced and streaky pork, chili paste (salt and pepper), garlic paste (salt and garlic), salt and water.

Black pudding or Portuguese Morcela Ingredients:

Black Iberian pork meat and pork fat, chili paste (pepper and salt), garlic, wine, pork blood, refined salt, pepper and water.

Portuguese Farinheira Ingredients:

Black Iberian pork fat, wheat flour, chili paste (salt and pepper), garlic paste (garlic and salt), refined salt, spices and water.

Filled with natural pig gut. Cured in the traditional Iberian method of smoked chamber with holm oaks wood.

Packaging: Conditioned in retractable DMX bags, with one unit of each product (Chorizo, Farinheira and Morcela).
Weight Approx.: 330gr.

Remove from the packaging 30 min before consuming.

Consume after cooking, grilled / fried

Store in a dry and cool place.


In a modern and contemporary unit, respecting the highest hygienic and sanitary requirements, old wisdom and methods are preserved, evoking the memory of the traditional Alentejo smoked products.


The quality of our products is imposed by experienced hands in the meat laboring, using ancestral know-how and giving the time necessary for the flavors and aromas to develop.


Preparation and Meats CuttingPreparation and Meats Cutting

In order to obtain the best products and the complete use of the pork meat, the manufacturing process starts with an appropriate selection of the pork meat for each type of product.

Clean and cut the pieces of pork meat, removing fats, nerves and bones.


After the Cut, savvy and skill hands season the meat with chili, garlic, salt, wine and spices.

Then the seasoned pork meat rests to acquire the taste provided by the condiments.


Then it’s the filling phase in which the pork meat is introduced into natural pork casings, gaining the covering that will allow it to pass through the different stages of healing.

The sausages are hung and will remain there until they are ready.

Smoked CureSmoked Cure

The curing is carried out slowly in the air and the smoke of holm oaks wood, being prolonged to provide high-quality sausages: succulent, intense aroma and little saltiness.

Packing and ShippingPacking and Shipping

When the products acquire the desired flavor, aroma and consistency, they are prepared and packaged to follow to the most demanding consumer.

We take care of the image and innovate in the presentation of our products: we want the consumer to easily identify our products and that our packaging is useful in preserving the freshness and taking the necessary quantity and presentation.

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