Ibericos Izquierdo
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 1970
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ibericosizquierdo
More than 30 years of experience in satisfying the most demanding palates with meat from Iberian pigs raised by us in Salamanca.
The traceability and control of our own pigs are another guarantee of the high level of quality of products whose flavor surprises the most cultivated palates.
In the production of Ibéricos Izquierdo, the flavor of tradition and the most modern production, control, maturation and drying procedures come together.
We control the entire production process of our products, always attentive to achieving the highest levels of quality and the superior taste that characterizes our sausages.
Cured at 1000m altitude in Salamanca, our Iberians are unmistakable on the palate, because they are exquisite by nature.
The catalog of delicacies goes far beyond ham, the variety of sausages allows each diner to find a bite tailored to their taste. From pieces of embuchado loin, chorizos or salchichones, to products that preserve the history of an entire region, such as morcón or sobrasada.
The care in raising the animals, along with the meticulous work in selecting, chopping and marinating the meats, make the difference. The curing time rounds off a process from which very interesting gastronomic and nutritional jewels emerge that do not go unnoticed on the palate.
The traceability and control of our own pigs are another guarantee of the high level of quality of products whose flavor surprises the most cultivated palates.
In the production of Ibéricos Izquierdo, the flavor of tradition and the most modern production, control, maturation and drying procedures come together.
We control the entire production process of our products, always attentive to achieving the highest levels of quality and the superior taste that characterizes our sausages.
Cured at 1000m altitude in Salamanca, our Iberians are unmistakable on the palate, because they are exquisite by nature.
The catalog of delicacies goes far beyond ham, the variety of sausages allows each diner to find a bite tailored to their taste. From pieces of embuchado loin, chorizos or salchichones, to products that preserve the history of an entire region, such as morcón or sobrasada.
The care in raising the animals, along with the meticulous work in selecting, chopping and marinating the meats, make the difference. The curing time rounds off a process from which very interesting gastronomic and nutritional jewels emerge that do not go unnoticed on the palate.
