| Product | Iberico cured loin, whole and in half |
| Curing period | 100 days |
| Kg. per Unit | Full: 1 bis 2 kgs. Half: 0,5 |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Iberico chorizo |
| Curing period | 70 days |
| Kg. per Unit | 0,900 bis 1,100 kgr. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Iberico salchichon |
| Curing period | 70 days |
| Kg. per Unit | 0,900 bis 1,100 kgr. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Iberico long cut |
| Curing period | 30 days |
| Kg. per Unit | 0,200 bis 0,400 kgr. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Loin head, whole and in half |
| Curing period | 2 months |
| Kg. per Unit | Full |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Cured loin, whole and in half |
| Curing period | 2 months |
| Kg. per Unit | Full |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
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| Embutidos Ibéricos Narciso Postigo |
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| Embutidos Narciso Postigo |
| Quality | Tradition | Cured ham | Ham bone out | Cold cut/Sausage | Contact | How to cut ham |
| Product | Salchichon |
| Curing period | 2 months |
| Kg. per Unit | 0,800 bis 1 kgr. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Medium cut |
| Curing period | 21 days |
| Kg. per Unit | 0,700 bis 1 kgr. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Chorizo |
| Curing period | 2 months |
| Kg. per Unit | 0,800 bis 1 kgr. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Phenomemon |
| Curing period | 21 days |
| Kg. per Unit | 0,700 bis 1 kgr. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Iberico loin head |
| Curing period | 80 days |
| Kg. per Unit | Full: 0,200 bis 0,400 kgs. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |
| Product | Long cut |
| Curing period | 21 days |
| Kg. per Unit | 0,200 bis 0,400 kgr. |
| Units per carton | 3 - 6 - 10 kgs. |
| To be onsumed preferably | During the 12 months following the packing date. |