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 a further guarantee of the high level of quality of products whose flavor surprises the most cultivated palates. In the elaboration of Izquierdo Ibéricos Izquierdo, the taste of tradition and the most modern procedures of production, control, maturation and drying come together.

We control the entire production process of our products, always striving to achieve the highest levels of quality and the superior taste that characterizes our sausages.

Cured at 1000m altitude in Salamanca, our Iberian cured meats are unmistakable to the palate, because they are exquisite by nature. The catalog of delicacies goes far beyond the ham, the variety of sausages allows each diner to find a bite to suit your taste.

From pieces of cured pork loin, chorizo or salami, to products that preserve the history of an entire region, such as morcón or sobrassada.

The care in the breeding of the animals, together with the meticulous work in the selection, mincing and marinating of the meats make the difference.

The curing time rounds off a process from which gastronomic and nutritionally very interesting jewels emerge that do not go unnoticed on the palate.