Monte Dorado Iberian cured meats are the natural extension of our philosophy: respect for the origin, excellence in the raw material, and absolute fidelity to the artisanal process. Made from selected Iberian pork—much of it acorn-fed—our cured meats not only satisfy the palate, they move it.
Tradition, slow cooking, and truth
Each piece is made following traditional recipes passed down through generations. We use noble lean meats and natural marinades, slow curing, and an environment that favors the development of deep and elegant aromas. There are no shortcuts here, no industrial processes, no artifice. Just patience, craftsmanship, and good taste.
In our cellars, the lomo rests slowly until it reaches its optimum point. The chorizo and salchichón are dried in the clean southern air, releasing spicy, sweet, intense notes. Everything about them is reminiscent of the cooking of yesteryear, which needed nothing more than good hands and time.
Flavors that tell a story of the land
Monte Dorado cured meats are not just a complement: they are an experience in themselves. On a board, in a gift, or in the simplest of appetizers, they become the stars.
The Iberian acorn-fed lomo, with its firm and elegant texture.
The Iberian chorizo, flavorful, warm, full of nuances.
The Iberian salchichón, balanced, smooth, and deeply addictive.
Each bite carries with it the soul of our land: its aroma, its character, its history.