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Trio of Artisan Sliced Meats by Texas Iberico®

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Trio of Artisan Sliced Meats by Texas Iberico®

From Iberico Pork Pasture-Raised in Texas

$49.95ic-45 ic-45 ic-45
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  • Three artisan cured meats – coppa, ham and chorizo
  • Sliced fresh at La Tienda
  • Featured in the New York Times
  • Ranch-raised in Texas
  • All natural, Animal Welfare Approved
  • Size - 3 x 2 oz/56 gr

These delectable cured meats are produced in small batches at a small curing house famed for its artisan methods. We then cut each piece of coppa, ham and chorizo into paper thin slices at La Tienda. All are made with 100% pure-bred Iberico pork from hogs pasture-raised in the Texas Hill Country. These magnificent pigs feast on acorns, mesquite beans and prickly pear fruit.

The chorizo is made following a classic Spanish recipe. The Iberico pork is mixed with sea salt and spicy Pimentón de la Vera, Spain’s smoky paprika that gives chorizo its red color. The seasoning has a touch of heat, but not so much that it overpowers the delicious flavor of the pork.

The coppa is a traditional Italian-style cured meat, made with a whole cut of marbled pork. It is hung to age at a curing house in Georgia famous for its artisan methods. The Texas Iberico® pork is seasoned with sea salt and honey, then coated with chile pequin for a moderately spicy finish.

Texas Iberico® ham is hung to cure for over 12 months in the style of Spanish Jamón Ibérico, then smoked over hickory wood. We slice this special ham fresh at La Tienda for you to savor at home.

Texas Iberico® pigs are never given antibiotics and they live their entire lives outside on the Trails Ends Ranch run by Ashly Martin, a third-generation rancher in Comfort, Texas. They are certified Animal Welfare Approved by the AGW organization, acknowledged by Consumer Reports as the only “highly meaningful” food label for farm animal welfare.

Not long ago a herd of purebred Ibérico pigs was flown from Spain to America. A group of them now live on the 1500-acre Trail's End ranch in Texas, a similar environment to the 'dehesa' forest of western Spain. Texas live oaks produce a rich acorn much like to those found in Spain. The Ibérico pigs feast on the acorns, as well as sweet mesquite beans and prickly pear fruit. Each of these foods are packed with nutrition and antioxidants that add a special Texan flavor to the pork.

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