Iberic Vela Sausage.

Iberic Vela Sausage.

Our pigs, breeded always freely, are feed during their first year of life and before the montanera season with wheat and barley from our own production and from nearby farmers. We do the cereal’s grinding in the mill that is located in the Acorn-Field El Boyal, with the purpose of guarantee that their feed is 100% natural. When the montanera season arrives, time when the fruit of the holm oak is mature, our pigs feed exclusively with these acorns, herbs, wild mushrooms, truffles and all the appetizing things that they find on their way through the Acorn-Field.

Our Iberic Sausage Vela Marcelino, is elaborated following a completely artisanal process. We use the best quality lean of the meat and the main parts from the animal (Shoulder loin, «Abanico» this is the part that covers the ribs and has a hand fan shape, lizard…)  Once cut, the meats are marinated with pepper, zamoran garlic, oregano, and salt, following our mother’s Cleo, traditional recipe, the same that our family has used during all our lifes, reaching this way genuine flavours and scents hard to imitate. Stuffed in animal small bowel and cured for six months in natural caves, suprises for its soft scent and intense flavour that will transport you to past times if you were enough luck to participate in a tratidional pig slaughtering.