Reviews La Alberca Cumbia - BestBuyersPro.com

Fermin Coppa Serrana 1.4 lb approx.

Beautifully presented in a skin pack. The slices are very easy to separate, to present on a plate and impress to all Iberico lovers..
Our pigs are older, heavier and fattier than the pigs from North Europe. This is a guarantee of higher quality. It means a ham more tasty and complex..
The authentic Serrano in the US market, made from pigs born, raised and processed entirely in Spain..
Cured for a minimum of 17 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage..

100 % All Natural , No Nitrates or Nitrites added , cured months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
Hand carved style, beautifully presented in a skin pack. The slices are very easy to separate, to present on a plate and impress to all Iberico lovers..
Ready to eat. Fermín recommends placing the plastic enclosure under warm running water (38ºC/100ºF) for 8-10 seconds. This will enhance the flavor and ease separation of the slices..

Ibérico chorizo & ibérico salchichón & ibérico grain-fed loin . Chorizo and salchichón are cured for a minimum of 40 days and loin is cured for at least 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage..
Fermín recommends placing the plastic enclosure under warm running water (38ºC/100ºF) for 8-10 seconds. This will enhance the flavor and ease separation of the slices..

Beautifully presented in a skin pack. The slices are very easy to separate, to present on a plate and impress to all Iberico lovers..
Our pigs are older, heavier and fattier than the pigs from North Europe. This is a guarantee of higher quality. It means a ham more tasty and complex..
The authentic Serrano in the US market, made from pigs born, raised and processed entirely in Spain..
Cured for a minimum of 17 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage..

A unique product, juicy, flavorful and seasoned with natural spices..
This chorizo has been made from the best cust of the free range Iberico acorn-fed pig, an original breed from Spain..
During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most prestigious pig in the world..
Half piece (1 LB aprox) in an elegant packaging..
Cured for 60 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage..

A unique product of singular juiciness and delicate flavor, seasoned with nutmeg, black and white pepper. Similar to chorizo, but here we don’t use pimentón..
This salchichón has been made from the best cuts of the Ibérico pig, an original breed from Spain..
CURED FOR 1 month using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage..
Ingredients: Pork meat, salt, nutmeg, black pepper, white pepper, dextrin, dextrose, potassium nitrate, sodium nitrite, trisodium citrate..
Gluten free, Lactose free . Keep it in a Cool and dry place, away from the sunlight.

This product has been made from the finest cut of a 100% Iberico pig, a native breed from Spain. During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most prestigious pig in the world. The result is a delicious loin with a great marbling seasoned with a mild pimenton..
Beautifully presented in a skin pack. The slices are very easy to separate, to present on a plate and impress to all Iberico lovers..
Cured for 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.

Ibérico Grain- fed Ham “Hand Carved Style” and Ibérico Grain- fed Loin. Gluten free. lactose free..
In this 50% line, we cross a 100% Ibérico pig with a 100% Duroc pig in compliance with the Iberico Quality Norm. As a result you will experience: Lower fat content with great visual fat marbling and great flavor, but milder than other categories.
This ham is cured for a minimum of 24 months, and the loin is cured for at least 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.
Fermín recommends placing the plastic enclosure under warm running water (38ºC/100ºF) for 8-10 seconds. This will enhance the flavor and ease separation of the slices..

This product has been made from the finest cut of a 100% Iberico pig, a native breed from Spain. During the Montanera season (from October through February), this pig doubles its weight eating acorns and grass. Making it the finest and most prestigious pig in the world. The result is a delicious loin with a great marbling seasoned with a mild pimenton..
Beautifully presented in a skin pack. The slices are very easy to separate, to present on a plate and impress to all Iberico lovers..
Cured for 70 days using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage.

In this 50% line, we cross a 100% Ibérico pig with a 100% Duroc pig in compliance with the Iberico Quality Norm. CURED FOR 36 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage..
Lower fat content with great visual fat marbling Great flavor, but milder than other categories Fantastic color, but not as intense than other categories.
All Natural, no Nitrates or Nitrites Added. Gluten Free, Lactose Free.
Beautifully presented in a skin pack. The slices are very easy to separate, to present on a plate and impress to all Iberico lovers . Ready to eat. Fermín recommends placing the plastic enclosure under warm running water (38ºC/100ºF) for 8-10 seconds. This will enhance the flavor and ease separation of the slices..