CHACINERIAS DIAZ
Country: España
Hall 4, Stand 4F23-13
Products 55
Activities 0
Our company structure covers the entire production cycle, the feed factory, our own livestock, the slaughterhouse and the sausage and ham factory. All of them guided by quality policies that cover the highest standards. In this way, the excellence of our products and the guarantee of traceability are ensured.
1- Livestock Farm
A singular besides genetic focused on the manufacture of cured products, which provides differential meat organoleptic characteristics in comparison to conventional genetics, the greater age and care of Duroc crossbreeding animals, are the basis of these productions. Our pure Iberian mothers, registered in the genealogical book, as well as the free breeding of our animals in the Salamanca pasture, sustain the Iberian productions.
2. Food
The perfect addition to genetics, for a special quality of meat, is achieved with the care of food, made in our own feed factory and in the case of Iberian animals, with their free breeding and feeding natural provided by the Salamanca meadow.
3.-Mataderos Salamanca, S.L.
Modern, high-performance facilities whose main value lies on proximity, which facilitates compliance with the most demanding animal welfare regulations, as well as the treatment of the goods, is a guarantee of the best care of the products.
4. Drying of hams and sausages With a capacity for almost 200,000 hams and more than 1,500,000 kilos of sausages, it is one of the national factories with the largest capacity that maintains traditional cold curing processes and finishing in natural dryers.
Address
Pol. Ind. Castellanos C/ Valladolid Parc. 505, Castellanos de Moriscos, 37439, Salamanca, CASTILLA Y LEÓN, España
Website
Products
55 products
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Headboard "salamanca". Characteristic smell given, fundamentally, by the spices and condiments
Subsector: CURED LOIN
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Duroc loin headboard. Characteristic smell given, fundamentally, by the spices and condiments
Subsector: CURED LOIN
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Fresh Duroc pork of excellent quality for any special occasion
Subsector: PORK
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Fresh iberian pork of excellent quality for any special occasion
Subsector: PORK
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Extra cular chorizo with a homogeneous cut and with differentiation between the meat and fat.
Subsector: CHORIZO
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Extra cular chorizo sliced ??for with a homogeneous cut with differentiation between meat and fat.
Subsector: CHORIZO
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Extra cular chorizo sliced ??for with a homogeneous cut with differentiation between meat and fat.
Subsector: CHORIZO
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Extra Iberian chorizo with a homogeneous cut and differentiation between meat and fat.
Subsector: CHORIZO
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Extra natural chorizo Characteristic odor provided by spices and seasonings
Subsector: CHORIZO
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Extra chorizo ??slaughter selection with a homogeneous cut and differentiation between meat and fat.
Subsector: MORCÓN
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Acorn-fed Iberian "chorizo" with a homogeneous cut and differentiation between meat and fat.
Subsector: CHORIZO
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
morcon "chorizo" with a homogeneous cut and differentiation between meat and fat.
Subsector: MORCÓN
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
"aired chorizo" with a homogeneous cut and differentiation between meat and fat.
Subsector: CHORIZO
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Iberian coppa with the characteristic smell provided by the spices and condiments
Subsector: CURED LOIN
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
100% Iberian acorn-fed ham.With delicate flavor, pleasant and characteristic smell.
Subsector: ACORN-FED IBERIAN HAM
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
50% Iberian ham from field bait. With delicate flavor, pleasant and characteristic aroma.
Subsector: GRAIN-FED IBERIAN COUNTRY HAM
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Iberian ham sliced on a gas plate
Subsector: GRAIN-FED IBERIAN COUNTRY HAM
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Acorn-fed Iberian ham sliced ??on a gas plate
Subsector: ACORN-FED IBERIAN HAM
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Sliced ??Iberian ham.With delicate flavor, little salty and pleasant and characteristic smell.
Subsector: GRAIN-FED IBERIAN COUNTRY HAM
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13
"Díaz", "Azul serrano" y "Reserva Don Pedro"
Serrano ham sliced ??on a gas plate
Subsector: SERRANO HAM
CHACINERIAS DIAZ
Hall 4
Stand 4F23-13