Sliced Iberico Products

Buy sliced Arturo Sánchez iberico products

At Arturo Sánchez, not only we strive to make the best products, but also to make them reach our consumers in the best possible conditions, preserving every quality that makes them unique.

For this reason, we use the best materials and state-of-the-art technology, along with the most stringent health and safety parameters, to develop the best packaging for our products.

This has been acknowledged in Tutto Food 2013, in Milan, with the ECO-SUSTAINABILITY AWARD, as the most-innovative meat industry regarding the creation of eco-sustainable packaging for its products.

Either machine- or knife-cut by our master cutters, these packs are a feast for the palate that can also be comfortably enjoyed anywhere and at anytime.

Sliced Arturo Sánchez Acorn-Fed 100% Iberico Jamon
This product is Arturo Sánchez’s soul. The visible face of the pillars and the foundations that have held our house together since 1917: excellence, craft, honesty, tradition. A veritable gastronomic jewel, because each piece is unique: the height of the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo. 5 blisters of premium Iberian Acorn-fed Jamon Iberico. Blister with 80 g Minimum 48 months natural curing process Acorn-fed 100% iberico certified Iberian pig with 2 montanera seasons
Sliced Arturo Sánchez Acorn-Fed 75% Ibérico Jamón
Our acorn-fed 75% Iberico pigs reach 18 or even 20 months of age. They are older than the pigs usually used in this category. This allows us to obtain pigs with a double montanera and therefore a higher consumption of acorn during their lifetime; while also allowing the pigs to fully develop their muscles and bones.  They live in the dehesas, freely roaming around oat holm trees and feeding on their acorns. This way the pigs grow and increase weight of up to 70kg in their second montanera. From these pigs we make our acorn fed Jamon 75% iberico, with at least 36 months of natural drying in our cellars in Guijuelo. Blister with 80 g Minimum 36 months of natural drying process Acorn-fed 75% iberico certified Iberico pig with 2 montanera seasons
Sliced Free-Range 50% iberico Jamon
We are also different in this Iberico category because we know how to wait. These pigs, are born and raised freely in the dehesas feeding since the start with acorns, and in this case also with cereals. Our Iberian “cebo de campo” free-range pigs reach 14 months of age instead of the industry average of 10 months. These extra months allow further properties and characteristics to develop differently such as its aroma, flavor and appearance. Blister with 80 g Minimum 30 months of natural curing process Free-range 50% iberico certified Free-range iberico pigs fed on acorns and cereals
Sliced Arturo Sánchez Acorn-Fed 100% iberico Paleta
The front legs of our acorn-fed 100% iberian pig are used to make Arturo Sanchez’s Paleta Iberica. A unique product. These 100% Iberian pigs have been roaming freely during their two years of life and have a double montanera. A perfect point of salt given by our natural drying process over more than 30 months gives as a result an excellent product with the perfect fat infiltration.  An aroma and taste that always surprise you. Blister with 80 g Minimum 36 months natural curing process Acorn-fed 100% iberico certified Iberian pig with 2 montanera seasons
Sliced Arturo Sánchez Acorn-Fed 75% iberico Paleta
The acorn-fed 75% Paleta Iberica is made with the front legs of our acorn-fed 75% Iberico pig with double montanera. They are made with a minimum of 24 months of natural drying in our natural cellars in Guijuelo. Blister with 80 g Minimum 24 months of natural curing process Acorn-fed 75% iberico certified Iberian pig with 2 montanera seasons
Sliced Free-Range 50% iberico Paleta
Made from our 14 months old Iberian "de cebo de campo" pigs. It has the perfect point of salt and a natural drying process that leads to distinctive properties easily perceived in its appearance, aroma and taste. Blister with 80 g Minimum 24 months of natural drying process Free-range 50% iberico certified Free-range iberico pigs fed on acorns and cereals
Sliced Arturo Sánchez Acorn-Fed 100% iberico Roscal Lomo
Arturo Sanchez’s acorn-fed Lomo Iberico is one of a kind. It is made with acorn-fed 100% Iberian pigs. The nature of this piece ensures that there is a high fat infiltration giving it its particular and distinctive marbled appearance. Arturo Sanchez’s family has been perfecting the Lomo Iberico preparation and dressing for generations with natural spices and an extraordinary De La Vera Paprika. Blister with 80 g Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons
Sliced Arturo Sánchez Acorn-Fed 100% iberico
Arturo Sanchez’s Lomo iberico is made from acorn-fed 100% Iberian pigs. Arturo Sanchez’s family has been perfecting the Lomo Iberico preparation and dressing for generations with natural spices and an extraordinary De La Vera Paprika. After the preparation and dressing, the loins are stuffed into a collagen casing called Fibran and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.  Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with 2 montanera seasons
Sliced Arturo Sánchez Free-Range 50% iberico Lomo
This product is made with out “cebo de Campo” free-range pigs. The loin is prepared and the spice dressing applied by hand before it is stuffed in the collagen casing and smoked traditionally in a holm oak wood fire room. It is then naturally dried in our cellars in Guijuelo. Blister with 80 g Minimum 5 months natural curing process Free-Range 50% iberico certified Free-range Ibérico pigs fed on acorns and cereals
Sliced Acorn-Fed Iberico Chorizo Gran Reserva
Chorizo Iberico sausage from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with doble montanera
Sliced Acorn-Fed iberico Chorizo
Acorn-fed Iberico Premium meats are the base of this product. The spices mix with De la Vera Paprika as a subtle protagonist. There is no exact measurement to the quantities added; it is the family expertise that determines the recipe. The mix is stuffed by hand into natural casing, smoked in holm oak firewood, which is then followed by a natural drying process in our cellars in Guijuelo for at least 6 months. The acorn-fed Chorizo Iberico has a well-defined flavor, succulent, soft and delicate. Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with doble montanera
Sliced iberico Chorizo
Made from premium meats form our “cebo de Campo” free-range pigs. The spices mix with De la Vera Paprika as a subtle protagonist. There is no exact measurement to the quantities added; it is the family expertise that determines the recipe. The mix is stuffed by hand into natural casing, smoked in holm oak firewood, which is then followed by a natural drying process in our cellars in Guijuelo for at least 4 months. Blister with 80 g Minimum 4 months natural curing process Free-range iberico certified Free-range iberico pigs fed on acorns and cereals