Seafood & Gourmet Products

Los Pedroches Valley, Spain

Covap raises pure Iberico pigs fed on acorns and transforms them into the finest cured meats on earth.  They use a cooperative model with hundreds of partners, the largest livestock farmers' cooperative in Spain.  They are fully integrated from fields to table, including feed production, meat, cured Iberico products and dairy.  Covap raises 100% Iberico pigs in their Dehesa, a very large ancient pastureland where the Iberico pigs roam free range and the Holm Oak produces the sweetest acorns.

Covaps minimum curing period is 36 months compared to the standard 24 months.  This produces the white spots, tyrosine crystals, that appear on the ham.  Their products are fully traceable from origin until it reaches your hands. 

	Presa Iberico Belota Acorn-fed 100% Iberico Pork Boneless Shoulder, an oval cut of Iberico pork from above the shoulder.  Its high fat inflitration makes it particularly juicy and pleasing for the palate.  it is bright red in color. J3120050 · UPC 815938012229 6/1.5 lb
	Iberico Ham Boneless, dry-cured, grass fed,  100% Iberico pork ham comes from the rear leg of the Iberico pig.  It is on the most highly prized cuts, undergoing salting and aging process.  It is a bright red color with clearly visible streaks of pinkish infiltrated fat. S0102020 · UPC 815938011017 · 9 lb
	Dry Chorizo Iberico The chorizo is prepared with a traditional recipe using high-quality lean acorn-fed Iberico pork meat, seasoned with paprika and natural spices.  The cut has been subjected to an aging and dyingprocess in natural casing for minium of 60 days.  It has an intense and mild flavor and a characteristic aroma. S0302020 · UPC 815938011192 · 6/1 lb
	Salchichon Iberico The salami is prepared using the lean meat from acorn-fed Iberico pork meat.  This cut is seasoned with natural spices and a slight hint of paprika.  Its minimum againg and drying period of 60 days is in natural casing giving it an intense aroma and flavor. S0302040 · UPC 815938011208 · 6/1 lb