Main menu:

Embutidos Santa Cruz de Montes, S.A.


Go to content

Catalogue

Catalogue


We want to note that none of our products contain any allergen, and all the additives we use have passed through a strict control before being used.

CHORIZO CULAR
CHORIZO DE CORLA
CHORIZO DE VACA MEZCLA
CHORIZO DE VACA EXTRA
CHORIZO FRESCO
SALCHICHÓN
CHORIZO ATADO
ANDROLLAS
BOTILLO
LOMO CURADO
JAMÓN CURADO
CENTRO DE JAMÓN
CECINA DE LEÓN
PRODUCTOS ADOBADOS
PRODUCTOS SALADOS
PRODUCTOS COCIDOS
- Chorizo criollo
- Lacón cocido
PRODUCTOS LONCHEADOS


CULAR SPANISH SAUSAGE - TOP QUALITY HORSESHOE SPANISH SAUSAGE - BEEF SPANISH SAUSAGE (BEEF AND PORK) - PURE BEEF SPANISH SAUSAGE - FRESH SPANISH SAUSAGE - PEPPERED DRY PORK SAUSAGE - TIED SPANISH SAUSAGE  - ANDROLLASBOTILLOCURED LOIN OF PORK - CURED HAM - CURED HAM CENTER - CURED BEEF FROM LEÓN - BACON, PORK RIBS AND PORK JOWLS - SALTED PRODUCTS - COOKED PRODUCTS - Cooked cured shoulder of pork - “Criollo” Spanish sausage - SLICED PRODUCTS -

Click on the image in visor to enhance a product from the catalogue

CULAR SPANISH SAUSAGE - "CHORIZO CULAR"
Lean meats top quality, 100% natural red pepper with Guarantee of Origin, all stuffed into pig gut. As a result, after a slow and calm drying and a smoking with Oak wood which gives the point of distinction, we obtain an excellent product with a unique flavor.

TOP QUALITY HORSESHOE SPANISH SAUSAGE - "CHORIZO DE CORLA"
Following the same procedure as in cular Spanish sausage, this time with a little fine minced, we proceed to a traditional marinate. After being stuffed into natural gut we get the “lifelong chorizo”, both in sweet or hot varieties.


BEEF SPANISH SAUSAGE (BEEF AND PORK) - "CHORIZO DE VACA MEZCLA"
Carefully selected beef, mixed with
a small piece of bacon, red pepper, salt and garlic are all ingredients that give this Spanish sausage a unique flavor point.

PURE BEEF SPANISH SAUSAGE - "CHORIZO DE VACA EXTRA"
It could be said that we are pioneers and most major producers of it. This product consists only of beef marinated in a traditional way with red pepper, salt and garlic. This product has a strong and powerful flavor and it perfectly fits into the Muslim market due to the absence of pork.

FRESH SPANISH SAUSAGE - "CHORIZO FRESCO"
Our Spanish sausage for cooking, either frying or boiling. It is made from top quality fresh meat. It is marinated and left to stand for 24 hours before being stuffed. Once it is stuffed, it is taken into the artificial dryers, where days later and after a small smoking process will be ready for sale. This product is available in sweet or hot varieties.

PEPPERED DRY PORK SAUSAGE - "SALCHICHON"
We have two format types of this product: cular and horseshoe. After the marinating and kneading, where peppercorns play an indispensable role, each one is stuffed in a different gut, natural cular gut in the case of the bar or another of a smaller size in the case of horseshoe. From there, these sausages go to our dryers and finally to our warehouse where, after a slow cured process, they shall obtain optimum flavor and curing.

TIED SPANISH SAUSAGE - "CHORIZO ATADO"
Extending the fresh Spanish sausage cured process, tied Spanish sausage will be obtained. This product has characteristic string form.

"ANDROLLAS"
Typical product from
El Bierzo, it is made from pig skins and lean meat, as well as marinated in a traditional way. Its flavor and texture will not leave you indifferent.

"BOTILLO"
Without doubt the Bierzo cuisine ambassador. The Botillo consists of fresh shredded rib, tail and backbone of pork. Once cut, it gives way to the marinade with red pepper, salt and garlic. After 24 hours of maceration, it is stuffed into natural pork gut. It passes a short drying period before smoking, where smoke of Oak wood will give the strength and flavor that has lend this succulent dish to preside our tables since ancient times.

CURED LOIN OF PORK - "LOMO CURADO"
After an initial selection and preparation process of the pieces (cleaning of exterior fat, trimming, etc.), we proceed to traditional marinade. Then, we leave the
product to stand for 24-48 hours, when the marinade will penetrate into the piece, so we will obtain its characteristic taste and red color. Once stuffed into natural gut, it gives way to the drying and smoking processes. Finally, it is taken to our warehouse to complete his curing process.

CURED HAM - "JAMÓN CURADO"
The first step towards the achievement of cured ham is the selection of the pieces: size, quality and right fat proportion are parameters which we took into account at the time of processing. Following the selection process gives way to salted. Each piece with a different weight receives the right amount of salt.
Finally, after cured and smoked at least 15 days, it is taken to our warehouse, where time and darkness will determine if the product is just right to eat.

CURED HAM CENTER - "CENTRO DE JAMÓN"
It is followed the same selection and cured process from our cured ham, but the pieces are boned and pressed or molded (block), to be exploited in full and satisfied needs of all markets without losing any quality.

CURED BEEF FROM LEÓN - "CECINA DE LEÓN"
Starting from the cutting of the cattle hindquarters, we obtain the pieces that will form cecina. These pieces: Tapa, Contra and Babilla, after being cut and shaped, go through quality controls where the weight and the blanket of fat that protects will decree if they can take the “IGP Cecina de León” label. Then pieces are salted, dried and smoked and finally, they are taken to our warehouse to complete the curing process, not less than 7 moths.

BACON, PORK RIBS AND PORK JOWLS - "PRODUCTOS ADOBADOS"
Selected pieces of our pork, properly marinated, left
to stand and dried in the traditional way.

SALTED PRODUCTS - "PRODUCTOS SALADOS"
cured shoulder of pork, “paleta”, pork rib, pork backbone… All parts of pork are cut and used. These products go through salting, drying and smoking processes. After these processes, pieces are ready to eat, each one way, but all with one common denominator, their characteristic aroma and flavor.

COOKED PRODUCTS - "PRODUCTOS COCIDOS"

  • Cooked cured shoulder of pork - "Lacón cocido", Low salt, it is made from pork forequarters. They are carefully boiled after which we get this succulent dish. Package and storage at low temperature ensure a perfect maintenance of the product ready for consuming at any time.
  • “Criollo” Spanish sausage - "Chorizo criollo", It is made whit minced lean pork and bacon. We proceed to knead where, with our mixture of additives and ingredients, we get the base of this product. Once the Criollo is stuffed, it is cooked in a container (“marmita”) until it reaches certain temperature. After passing a day in a cold store, the product is completely finished. The last step before putting it on sale is its packaging to better conserving.

SLICED PRODUCTS - "PRODUCTOS LONCHEADOS"
Cured ham, cured beef (cecina), cured loin of pork, Spanish sausage and peppered dry pork sausage are some of the products we have chosen to come to you in this handy format. The packaging of these products in our new sliced room guarantees their hygiene. Also, it gives the product optimal preservation conditions, so you can keep it without losing any of its characteristics over a long time.

Home | Presentation | Location | Facilities | Certifications | Catalogue | Contact | Site Map


Back to content | Back to main menu