GARDEL iberian products

IBERIAN CHORIZO EXTRA CULAR

The Chorizo Ibérico Cular extra is the result of a natural mixture of lean Iberian pork, natural spices, garlic and paprika from La Vera. It is stuffed into natural casings and kept for at least four months in natural cellars. Our traditional process leads us to create only selected pieces of unique flavor, ready to share and enjoy at any time.

IBERIAN SERRANO SAUSAGE MADRID TYPE

The raw material that composes it is lean Iberian pork (60%), bacon, and dewlap or bacon (40%), seasoned with salt, paprika and garlic. After a period of rest, the process of maturation and drying of the sausage begins in our natural drying sheds under the expert supervision of our master butcher, resulting in an exceptional product, ideal for consumption raw, fried, boiled or roasted on the barbecue. 

  • Curing time: 40 to 45 days 
  • Thickness: Between 40 and 45 mm. 
  • It comes in a bag of 2 vacuum packed pieces of 0.250 kg approx, or in a bag of 24 vacuum packed pieces of 3 kg approx.

SERRANO IBERIAN BLACK PUDDING MADRID TYPE

The raw material that composes it is lean meat with fat, blood and viscera of the Iberian Pig seasoned with selected spices, salt, garlic and paprika. After the resting time, the process of maturation and drying of the sausage begins in our natural drying sheds under the expert supervision of our master sausage maker, resulting in an exceptional product, ideal for consumption raw, fried, boiled or grilled. 

  • Curing time: 40 to 45 days 
  • Thickness: Between 40 and 45 mm.
  • It comes in a bag of 2 vacuum packed pieces of 0,250 Kg approx. or in a bag of 24 vacuum packed pieces of 3 Kg approx.

SERRANO IBERIAN BLACK PUDDING SAIL

Iberian black pudding in the shape of a candle. The raw material that composes it is lean meat with fat, blood and viscera of the Iberian Pig seasoned with selected spices, salt, garlic and paprika. After the resting time, the process of maturation and drying of the sausage begins in our natural drying sheds under the expert supervision of our master sausage maker, resulting in an exceptional product, ideal for consumption raw, fried, boiled or grilled. Curing: 40 - 45 days.

ACORN-FED IBERIAN BACON WASHED

Its elaboration process goes from its salting with coarse salt, using only pieces of acorn-fed animals that have been fed during the period of the "montanera", to its washing and drying in the cellars in ideal climatic conditions. Its main function in Spanish kitchens is for the preparation of traditional stews, although the best use of this piece is when it is eaten raw, it is an ideal product for the most demanding palates.

IBERIAN SALAMI CULAR

Salchichón ibérico Extra cular is a product made with the highest quality lean meat from the Iberian pig. Its manufacturing process is based on chopping the lean meat into very finely ground pieces, then marinating it with spices and stuffing it into the natural pork casing, which is why it receives its name. Its maturation and drying is done in natural drying sheds, in a slow process that takes up to 4 months of curing. It surprises for its intense aroma, its meaty and juicy texture, with a perfect point of pepper and other spices.