The pluma is attached to the back of the loin.

Its name comes from its flat triangular shape, similar to a feather.

Each pig has only two small plumas, so it is one of the most desirable cuts.

The secreto is a fan-shaped muscle in front of the bacon.

A fantastically tender cut from the shoulder.

Quick and easy to grill on medium to medium high heat

Iberico Pork Presa is a lean muscle that boasts rich marbled flavors.

This particular cut is highly sought after by Spaniards during the traditional pig harvest known as “Matanza.”

Despite being a shoulder cut, it is surprisingly tender and frequently marbled, with a robust & almost beefy taste.

The roast suckling pig is one of the most typical dishes in the cuisine of "Castilla y Leon", Spain.

Rubbed with olive oil, garlic, salt and thyme.

Cooks in two stages: About an hour in a clay dish alongside the fire or on a grate directly on top of it, and later to brown the skin.

A premium boneless pork loin made from Iberico de Bellota pork.

Has a thin layer of fat on the outside, so we recommend cooking it no more than medium-rare.

This cut can be cooked in numerous different ways: roasted, stuffed, breaded, fried or grilled.

The chuletero is highly regarded as a noble cut, known for its juicy and flavorful properties.

The Ibérico chuletero consists of the ribs and loin.

Ideal cut of meat for chefs seeking a rich, tender and consistent product with a higher yield.

Derived from the famed Iberico pig, this particular cut of ribeye is a testament to Spain's rich culinary traditions.

A very juicy meat due to its infiltration of fat, incredibly rich, juicy and tender.

Positioned close to the collar in the chuletero or loin region.

The cabecero is the taken from the muscle used by the pig to move neck and head.

This meat cut is extremely well marbled and is a most appreciated piece because of this juiciness.

Light sauces high in acid or lightly sweet pairs well with most Iberico pork cuts.

Extremely well marbled and is a most appreciated piece because of this juiciness.

Roast like traditional shoulder or cut in steaks and grill.

Light sauces high in acid or lightly sweet pairs well.

A culinary masterpiece derived from the jaw of prized Ibérico pigs.

Revered for their exceptional tenderness and captivating flavors.

These meticulously selected pork cheeks are a highly desired choice among chefs.

Especially well marbled with strips of creamy white fat.

We recommend cooking this uncured pork belly similarly to regular pork belly.

You can also cure or smoke Panceta Iberica to make your own luxurious version of pancetta or bacon.

Larger than the baby backs, smaller than conventional pork ribs and bolder in flavor.

Intensely flavorful bone-in cut that must be slow cooked until tender.

Nuttier and intensively juicy.

Made in the Salamanca mountains from premium Ibérico pork and are simply seasoned with sea salt, garlic, smoked paprika, and oregano.

Its lower melting point fat makes the sausages incredibly juicy.

Signature smokiness comes from Spanish smoked paprika, Pimentón de La Vera, enhanced by sea salt, fresh garlic, and oregano.

This delicious piece of pork backfat comesfrom the loin and it is loaded with ibericoflavor.

This rich and creamy fat has no meat so it is used as lard to add magnificent flavor, aroma and creaminess to any recipe.

Can also be used to marinate or to add flavor to sauces, stews, soups, patés or to cook sausages.

It has a firm texture with a rich, sweet flavor, often described as more pronounced than other shrimp varieties.

Its taste has been compared to lobster due to its depth of flavor and succulence.

Have vibrant, crimson shells that retain their vivid hue even after cooking.

This crustacean possesses a tender, white meat that exudes a subtle and exquisite taste.

Has a delicate, sweet flavor that’s often described as a cross between lobster and shrimp.

It is encased in a pale pink shell adorned with striking reddish-orange bands.

Ethically and sustainably long-line caught at depths of 5,000 feet from MSC-certified fisheries.

This exquisite fish boasts an unmatched taste, texture, and fat content, thanks to its cold-water habitat.

Frozen on-board with zero water added, its purity and flavor remain uncompromised.

Sablefish has a velvety, melt-in-your-mouth texture and a rich, buttery flavor profile.

Its high fat content gives it a distinctively rich taste and makes it hard to overcook.

MSC-certified and renowned for its exceptional fat content and abundance of omega-3 fatty acids.

Responsibly sourced from the renowned Fao 34 Coast of North Africa—globally acknowledged as the pinnacle of octopus harvest regions.

Stands out not only in quality but also in its harvesting approach, utilizing artisanal fishing techniques that employ clay pots.

Ensures superior catch quality, producing minimal waste and placing less stress on fish populations.

These shrimps offer a taste and texture reminiscent of the finest lobster – sweet, tender, and undeniably luxurious.

Their distinct flavor, a harmonious blend from their shell and unique brain sauce, sets them apart from conventional shrimp.

To seal in that pristine freshness, each shrimp is meticulously processed and frozen while still offshore.

Renowned for its gentle, tender white flesh and delightful natural sweetness, this squid stands out as a must-have ingredient.

Frozen right on board to capture peak freshness, it promises both ethical sourcing and unparalleled flavor.

A treasure harvested from the profound waters off the Argentine coast.

The Polanco® Oscietra Grand Reserve is a testament to expert craftsmanship and the essence of the Acipenser Gueldenstaedtii species.

This exquisite caviar, with its bronze to golden hues and medium to large eggs, delivers a delicate texture paired with lingering buttery notes and a nutty finish.

Matured meticulously in original 1.7 kg tins for 2 to 8 months.

Polanco® Siberian Reserve Caviar stands as a testament to exquisite selection, representing the top 5% of our Siberian Reserve.

Sourced from the pristine Acipenser Baerii species and curated with larger, lighter-shaded eggs, this caviar offers a harmonious blend of sweet, buttery, and nutty flavors.

Each bite delivers an unparalleled taste, a result of meticulous maturation and precise salting processes, promising a genuine caviar experience for discerning palates.

Polanco® Siberian Reserve Caviar captures the essence of buttery and nutty flavors, matured to perfection in original tins.

Harvested from "wild raised" caviar in our pristine river farms, it exemplifies the artistry and genuine quality of Acipenser Baerii.

These eggs, matured meticulously in 1.7 kg mother tins for up to 4 months, offer a delicate texture with a persistent, buttery flavor.

Sourced from our meticulously nurtured Russian sturgeon, the Acipenser gueldenstaedtii, which are bred for an unparalleled 15 years.

Each pearl, boasting a diameter greater than 3 mm, gleams in a mesmerizing array of colours, from muted grey and brown to lush olive, highlighted by rare golden reflections.

This caviar is curated using the “Malossol” technique, ensuring each grain is kissed by just the right touch of salt.

Sourced from the esteemed Acipenser baerii (Siberian sturgeon), a species that yields some of the world's most sought-after caviar

Each pearl is a testament to our meticulous breeding process, taking up to a dozen years, ensuring that only the most mature female sturgeons contribute to this premium line.

This exquisite offering boasts roe pearls with a diameter ranging between 2.7 to 3.2 mm