JAMÓ N IBÉRICO 西班牙黑毛豬火腿 JAMÓ N IBÉRICO 伊比利亞黑毛豬風乾火腿 ( 後腿 ) The glorious combination of flavor, wine-red burgundy color and acorn aroma results in Jamón Ibérico s top-class indulgent taste. Through at least 24 months of traditional, hand-made, scrupulous and Master-controlled curing process, Jamón Ibérico has the delightful range of pink-reddish color with evenly distributed golden grease. Jamón Ibérico will bring you the unique tasteful experience with unique and long-lasting aroma. 頂級的伊比利亞黑毛豬風乾火腿的獨特之處在於味道 酒紅色的色澤與其獨特的橡果香氣相互結合, 齒頰留香 伊比利火腿透過傳統的手工製作及一絲不苟的製作步驟, 經過最少 24 個月的風乾熟成後, 觸感豐厚柔軟, 油脂分布均勻 入口時, 肉味濃郁夾雜油脂氣味, 配合橡木及果仁的天然芳香, 滿口油潤甘香, 餘韻悠長 Ibérico Bellota 以橡果作糧 36 months 36 個月 8kg / HK$8,500 100g / HK$210 Ibérico Cebo 24 months 24 個月 9kg / HK$3,900 100g / HK$120 滿堂紅 ( 香港 )
JAMÓ N IBÉRICO 西班牙黑毛豬火腿 PALETA IBÉRICA 伊比利亞黑毛豬風乾火腿 ( 前腿 ) Paleta Ibérica is processed with the same traditional curing method as Jamón Ibérico, but with a shorter curing period of at least 15months. Its bright color, juicy taste and delicate texture give the unforgettable tasteful experience. 伊比利亞黑毛豬前腿與伊比利亞黑毛豬風乾火腿同樣使用傳統方法醃制火腿, 但伊比利亞黑毛豬前腿的風乾熟成時間較短, 經過最少 15 個月風乾熟成即可 其透亮的顏色 豐富的肉汁及幼嫩的肉質令人一試難忘 Ibérico Bellota 以橡果作糧 18 months 18 個月 5kg / HK$2,200 100g / HK$135 Ibérico Cebo 12 months 12 個月 5kg / HK$1,850 100g / HK$89 滿堂紅 ( 香港 )
JAMÓ N IBÉRICO 西班牙黑毛豬火腿 LOMO IBÉRICO 伊比利亞黑毛豬豬背肉 Lomo Ibérico is made of the precious Iberian loin. It has transparent, marbled pinkish color and juicy and delicate texture, and gives a delicious traditional Spanish dish with salt, pepper and oregano seasoning. 伊比利亞黑毛豬豬背肉是由伊比利亞黑毛豬最珍貴的豬背肌肉所製成 如紅玉般透亮的顏色 豐富的肉汁及纖細的肉質, 配合海鹽 黑椒及香料醃製, 是一款非常道地的西班牙美食 Ibérico Bellota 以橡果作糧 80 days 80 天 1.4kg / HK$990 Ibérico Cebo 80 days 80 天 1.6kg / HK$890 滿堂紅 ( 香港 )
CHORIZO IBÉRICO 伊比利亞黑毛豬辣肉腸 The great combination of the selected best of Iberian loin and paprika, with 3 months of curing in natural-drying chambers, give the intense and unique flavor and aroma of Chorizo Ibérico. 伊比利亞黑毛豬辣肉腸是由經過精心挑選 品質最好的伊比利安豬背肌肉配合紅辣椒和香料所製成 經過長達 3 個月在自然烘乾房做烘乾和成熟處理後, 為我們帶來獨有的香味和口感 Ibérico 6 weeks 6 星期 1.2kg / HK$350 滿堂紅 ( 香港 )
SALCHICHÓ N IBÉRICO 伊比利亞黑毛豬香腸 Salchichón Ibérico is created from carefully selected Iberian loin with black pepper seasoning. Its clear, defined pattern and juicy texture are the result of 3-month low-heat maturing in Bodega. 伊比利亞黑毛豬香腸是由悉心挑選的伊比利安豬背肌肉, 再使用黑胡椒加工所製成 經過於地窖中長達 3 個月的低溫熟成階段後, 形成清晰的紋路, 肌肉與脂肪分佈分明, 入口鮮嫩多汁 Ibérico 6 weeks 6 星期 1.2kg / HK$350 滿堂紅 ( 香港 )
LONGANIZA IBÉRICO 伊比利亞黑毛豬幼香腸 The uniqueness of this sausage is its exclusive horseshoe shape with a smaller diameter, which allows the spices and the meat to be perfectly fused together. 伊比利亞黑毛豬幼香腸的獨特之處在於如馬蹄般的形狀 它比其他伊比利亞黑毛豬香腸細長, 因此香料與伊比利亞黑毛豬豬肉互相融合 Ibérico 4 weeks 4 星期 450g / HK$185 滿堂紅 ( 香港 )
CHORIZO SARTA CLAVIJO PICANTE/DULCE 西班牙肉腸 - 辣味 / 原味 Chorizo Sarta Clavijo is a traditionally cured sausage of La Rioja, made with minced Iberian loin and seasoned with natural spices such as paprika, garlic and sea salt. All natural. No additives. 西班牙肉腸利用傳統的風乾熟成醃製方法以及使用珍貴的豬背肌肉, 切碎後再配合天然的香料, 如紅辣椒 蒜及海鹽所製成 純天然製造, 不含加工 Picante/Dulce 辣味 / 原味 400g / HK$130 滿堂紅 ( 香港 )