Our Acorn-Fed 100% Iberico
Spanish Sausage and Ham
Jamón de Bellota, Pata Negra
This iberian ham is the flagship of Spanish cuisine and has a privileged spot in every restaurant and family meal. It is considered to be a cultural and gastronomic icon. Its curing process is viewed as a sacred art and has been transmitted from generation to generation.
Salchichón Ibérico de Bellota
Iberian Acorn Sausage, best lean pork meat is used for its elaboration, this selection enhances its flavor and differentiates it from other sausage meats. White Wine and Black Pepper do form part of its secret, endowing it with a very special flavor that makes it unlike any other Salchichón to be found on the market.
Chorizo Ibérico de Bellota
Traditionally crafted using the very best Spanish garlic and pimentón. It is then stuffed into natural casing, ensuring that all its properties are wonderfully preserved, and then it is hung to be cured at our facilities right in the heart of Extramadura, thus resulting in a product that provides the palate with one of the most intense pleasures to be found.
Lomo Ibérico de Bellota
Acorn-fed ibérico loin is a cold meat cured and handcrafted in the meadows of Extremadura. It’s derived from an entire piece of meat located in the lower back of the animal. Its known to have a powerful and fragrant aroma, a faint maroon and ash colour with a defined sheen, and a lightly peppery and smoky flavour.
Shortly About Us
Quinta La Candela is devoted to the production of excellent quality Iberian products, as a result of a careful process of feeding and fattening free‐range black Iberian pigs in the countryside of Salamanca, as well as curing and elaborating hams, shoulders and other Iberian products, such as loins, sausages and spicy sausages, according to traditional techniques.