Sabor de Origen Adoption

With your adoption you are supporting three young rural entrepreneurs to continue an almost extinct family legacy in our country: the artisanal production of Iberian pork sausages following natural processes and techniques.

Unlike the large meat producers, who prioritise quantity over quality by producing cured meats in large volumes and in a standardised manner, resulting in identical products, this small artisan factory prioritises quality by producing its cured meats one by one and in a natural way, just as they were made in the olden days. That is why its cured meats are all unique and different from each other, highlighting the flavour of yesteryear.

One of the keys to achieving this taste of yesteryear, or as they like to say: “Sabor de Origen” is without the curing or maturing process of the cured meats. When curing their products, they do not use cold rooms that artificially control the temperature and humidity. They mature their charcuterie only in winter (from December to March) in a natural way, taking advantage of the wind that blows from north to south. This is how it used to be done in the old days when there were no electronic devices. Natural curing.

Your adoption helps Ana, Adrià and María Delgado to obtain a fair price for their products by purchasing from the producer at origin. You are also doing your bit to keep alive the tradition of producing cured meats in a traditional way using natural processes.

Every four months you will receive a box with:

2 x Iberian acorn-fed Chorizo (600g).

Natural curing for a minimum of 2 months. 100% natural ingredients. No additives or preservatives. One specimen is spicy and the other sweet. Intense red colour, soft to the touch and easy to digest. Perfect balance between paprika, spices and salts which gives them unique taste qualities.

2 x Packet of Iberian acorn-fed Morcón de Lomo (200g).

Naturally cured for a minimum of 3 months. Elaborated according to the traditional method, with noble meats from acorn-fed Iberian pigs. The morcón is a cured meat made from Iberian loin of pork cut into pieces, marinated with salt, paprika and garlic according to our family’s traditional recipes handed down by our grandparents.

1 x Iberian acorn-fed sirloin black label (500g).

Cured for a minimum of 5 months. Naturally produced and matured during the winter months. Intense and sweet aroma, with fresh tones tinged by fine glints of wine that take us to the green countryside, and slowly enriched by a natural curing process. Natural seasoning without paprika with garlic, salt and white wine.

And also

Every month you will receive at least one direct communication from the Artisans you have decided to support. We want you to discover authentic local products not only from the taste but also from the knowledge. Personalized recommendations on proper use and conservation, pairings that will elevate the experience, history, surroundings, day-to-day anecdotes, etc.

With your adoption, in addition to joining a traditional, sustainable and quality livestock project, you become part of the GOURE Club. You will be the first to know and taste the new products and seasonal products of the Artisans and you will benefit from special offers and promotions.

Finally, you will receive a formal invitation to meet your Artisans in person during the period of your adoption. This invitation includes a guided tour so you can get to know the farm, the animals and the pasture in person.