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Our MARCELINO Iberian cured sausage is elaborated following a totally handmade process. We use the highest quality lean meat and noble pieces of the animal (prey, fan, lizard ...). Once minced, the meats are marinated with pepper, salt and spices following the traditional recipe of our mother, Cleo, the same that has been used in the family throughout life, thus achieving authentic flavors and aromas difficult to imitate.



Stuffed in intestine and cured for six months in natural cellars surprises with its soft aroma and intense flavor that will transport you to the past if you were lucky enough to participate in a traditional slaughter.