~ Capa Negra Iberico de Bellota, Paleta (36 months)
~ Capa Negra Cebo de Campo, Bone-In Jamon (36 months)
~ Capa Negra Iberico de Bellota, Bone-In Paleta (36 months)
~ Capa Negra Iberico de Bellota, Jamon (36 months)
~ Capa Negra Iberico de Bellota, Bone-In Jamon (36 months)
~ Corumbel and Rubio Anada 1965 8 °
~ Iberian Tenderloin
~ Iberian Loin
~ Seleccion Lamb Chops Bone-In
~ Iberian Fore Loin (Secreto Iberico)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ SEÑORIO DE ANDIÓN 2002
~ Luis Felipe Brandy Gran Reserva
~ Rioja Reserva 2006, Marques del Atrio
~ Mont Ferrant Brut Reserva 2008
~ Llopart Rose Brut 2009
/ Jamon / Duroc
Durocs are red pigs with drooping ears. They are the second most recorded breed of swine in the United States and a major breed in many other countries, especially as a terminal sire or in hybrids. In 1812, early "Red Hogs" were bred in New York and New Jersey. They were large in size.

The foundation that formed today's "Duroc" was comprised of Red Durocs from New York and Jersey Reds from New Jersey. At the 1893 Chicago World's Fair, Durocs gained wide popularity at the first successful Duroc hog show. This was only the beginning of the Duroc popularity and success which continues today.
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