Iberian Pork, the true delicacy from Spain
Spanish pigs come from the Iberian Peninsula, the land where they produce the famous Spanish ham, also known as Jamón. The animals are raised in the wild, and their meat is red, juicy and flavorful, with a unique and distinct taste. Usually pork is served well-cooked, but this type of meat should be served rare, to best enhance its characteristic flavor.
Longino's selection includes the best cuts of pork, such as pluma, tenderloin, secreto or ribs. Ribs, in particular, are perfect for a gourmet barbecue with friends, the most delicious dish to enjoy during summer days. Our catalog is rich, you can choose among many interesting options for your meals, order online on our website and receive your package directly at home in Dubai.
Apart from the Iberian pork and the suckling pig, our catalog can boast the Duroc breed, born from the fusion of Old Duroc and Red Jersey in the 19th century United States. Its excellent marbling and the firm white fat make the meat juicy, tender and flavorful. This particular breed is considered the best for making cured hams such as Spanish jamón Serrano and jamón ibérico de bellota.
Different cuts of pork for different uses
First of all, we need to specify what an Iberian pork is. A 100% purebred Iberian pig with an unmistakable flavor because of the incredible marbling of fat and the genetic characteristics that make the pig assimilating oleic acid from acorns (known as bellotas). Blázquez is the Spanish company we chose for the pork meat, their pigs grow freely or in semi-freedom in vast areas where they can move around peacefully: this contributes to stronger, more toned muscles. Moreover, the animals are allowed to live longer, more than 11 months.
Talking about pork cuts, pork tenderloin, or solomillo, is perfect for gourmet preparations. Among the most original ideas for pork recipes, patanegra fillet is excellent when cooked in a hot pan, after cooking let it rest wrapped in foil and then brown the meat in butter with a finishing touch of salted caramel sauce. The pork rack is an amazing cut, it will surprise your guests because of its shape, a true classic of Spanish butchery.
Iberian pork, unlike what one might imagine, must be cooked like beef, never to overcook but always to let pink on the inside, so it becomes juicier and more tender. Discover our selection of Spanish meat and get ready to become a true starred chef with the help of our precious ingredients. The pork pluma is a very sophisticated pork cut coming from the neck of the animal, very soft and perfect to cook on the grill. The pork secreto hides a sort of mystery around it because it is located between the shoulder, ribs and the lard, traditionally this cut is baked. The pork presa is one of the most versatile pork cuts, coming from the pig neck, with a very unique taste.
What is the suckling pig?
In Spain, it's called cochinillo, we can simply refer to it as the suckling pig. It's a pig which is carefully monitored during all its life, the farmers take care of the piglet mother, who is healthy, fit and ready to nurse. The pigs follow a specific diet, the Cochinillo feeds only on its mother's milk.
The mother and the sucking pig live in excellent conditions, they live stress-free and totally serene. All these aspects make the cochinillo de Segovia a delicious meat to eat: a very clear, almost white rind and a pink meat known for its extreme tenderness. The pig fat, once cooked, becomes crispy, amber in color and, above all, a true delicacy.
The Cochinillo is sweet, with a delicate and soft taste, it can be cooked in the oven or roasted on the barbecue. Discover the catalog and choose among the suckling pig leg or the pig rack, for the most daring there is the whole Segovia piglet to cook in the oven for a perfect roasted suckling pig. You'll experience a traditional Spanish meal, without even travelling, but in the comfort of your house.
Our Special Selection for your Charcuterie Board
From Emilia Romagna to Spain, Longino & Cardenal selects its partners with great care for offering you only the best hams and salami. The best cold cuts such as prosciutto crudo from Parma, the excellent Jamón Ibérico from the Blázquez family, fine black forest ham, and many other excellences are available in Longino & Cardenal's online shop. Longino & Cardenal's cured meats can arrive in the comfort of your home in Dubai thanks to refrigerated shipping.
The flavor and texture of these special hams are excellent, perfect for organizing a charcuterie board dinner or a cocktail party by the pool. Our cured hams come from the most expert companies, with a great history in the curing world. Get ready to make your selection of hams and pair them with some soft cheese and artisanal jams.
Pata Negra: The World's Most Precious Ham
Longino & Cardenal in its choice of Iberian Spanish ham relies on Blázquez, one of the most award-winning companies for pata negra, Spain's famous ham, rich in oleic acid. Near Salamanca, the Blázquez family founded the ham company in 1932. Since then, the Blázquez company has continued to stick to its natural processes for developing excellent hams and sausages. Pata negra from the Longino & Cardenal selection can be found either in its whole version or already cut and vacuum-packed.
Jamon Iberico or Pata Negra? Here are the Differences
The jamón ibérico offered by Blázquez comes in three different types: jamón de bellota, jamón de bellota admiracion and jamón de cebo. Each has its own characteristics that make it unique.
Spanish Cebo ham is fed cereal and legume-based feeds. The pata negra De Bellota is the most valuable pig among the three. During a time of year called the Montanera, which runs from October to December, the pig lives in the wild and feeds exclusively on acorns from holm oak, cork or oak.
Our selection of Spanish jamon is rich and includes both whole and pre-sliced versions in order to meet the demand of the most demanding palates. You can also find a very sophisticated version of the already sliced ham, which is the hand-sliced one. The hams are sliced by experts with professional knives. The whole hams can be purchased with or without the bone, the boneless version is the perfect one if you have a slicer, whereas if you buy a jamon with bone you should also think about purchasing a jamonera which is a sort of ham stand for helping you during the slicing process.
The Spanish company also produces a fine selection of cured sausages, such as the lomo - and its smaller version lomito - and the longaniza, the Spanish chorizo is a delicious traditional salami to slice and taste even as a snack.
From the Heart of Emilia Romagna - Culatello and Prosciutto Crudo di Parma
Longino & Cardenal has selected for its online shop the best PDO Parma ham on the market, as well as other fine cured meats such as culatello di Zibello. Prosciutto di Parma is one of the most important Italian prosciutto. For Prosciutto crudo di Parma you will find the selection of the company Prosciuttificio San Giacomo, established in 1975. A 20-month aged Italian ham that comes from a careful exclusive selection of the highest quality pig legs to ensure an excellent product that goes beyond the standards.
The partner that Longino chose for culatello and Italian salami is Salumificio Squisito. Squisito is nothing more than a small workshop in Italy, where they produce everything the pig can give. The artisanal processing follows the rules and the curing process takes place in damp, ventilated cellars, typical of the Parma lowlands, where it develops unmistakable flavors and aromas. Among the types of salami we offer, there are the Mariola salami and the Strolghino, the best options to live an authentic Italian experience.