Located in the rolling hills of northern California, Encina Farms is
raising Spanish Iberico pigs as they would be in Spain. They graze over
350 acres of oak woodlands that look very similar to the dehesa
of western and southern Spain where these pigs forage.
The pigs are free range, with humane farming, and use no antibiotics or
hormones. At about 10 months of age, each pig is released in the oak
woodlands, where it has plenty of land to explore, eating grasses,
herbs, nuts, mushrooms, etc. and finishing on acorns. During the feeding
season, each pig can consume acorns from as many as 40 oak trees and
walk as much as 10 miles a day. Raising Iberico pigs preserves our
California oak woodlands, too, and rejuvenates the land.
This 3pack of various Spanish style sausages (with no added nitrates or nitrites) has one each of the following included:
- 1 cured chorizo - The seasoning is not
overbearing and highlights the buttery fat that the Iberico pigs are are known
- 1 cured salchichon - a traditional, cured sausage that is recognized by the peppercorn and good ratio of meat to fat.
- 1 sobrasada - a soft, spreadable sausage originally from Mallorca. This is all about paprika and pork.