Fine artisan slices

Every day the charcuterie product is sliced and laid out by hand

The artisan slices rekindle the experience and texture of the freshly cut product from the charcutier. They are cut so thin that they tear apart.

At Mitjans we are the pioneers in this product: we begin using the same whole pieces that are sold at the counters in the best charcuteries. Every day it is sliced by hand, very finely, and each slice of the product is placed in the packaging.

This format allows you to have a fresher product at home that better preserves the properties of the product. Much more appetizing, with all the aroma, flavour and texture.

Turkey breast

Artisan slices cut each day by hand from whole pieces of Turkey Breast. We macerate it with spices and herbs, hand tying it in a net, slowly roasting it in the oven at a low temperature and lightly smoking it over beech wood. 93% meat content.

Cooked ham

Artisan slices cut each day by hand from a piece of our Extra Duroc Ham. We macerate the ham with vegetables and spices and cook it at a low temperature in the oven. Subsequently, we let it mature for a minimum of 2 months, during which a transformation takes place and flavours are set between the meat and the cooking juices which enhances all the organoleptic characteristics of this sensational product and gives it its inimitable texture: fine and tender.
90% meat content.

Turkey leg

Artisan slices cut each day by hand from our Turkey Leg: thigh and leg, boneless and with its skin on. Macerated with herbs and spices and stuffed by hand. Slowly roasted in the oven at a low temperature and lightly smoked over beech wood.

Salchichón reserva

Artisan slices cut each day by hand from a whole piece of our long-cured Salchichón Reserva sausage.

Turkey salchichón

Artisan slices cut each day by hand from a whole piece of our Turkey Salchichón sausage. A healthier alternative to traditional salami: made without pork, we achieve a 20% reduction in fat. We select turkey thigh meat together with a small amount of duck meat to obtain a lean, tender, healthy product. As we do with our traditional salami, for two months it undergoes an unhurried, cold drying curing process, giving it a flattened shape and a spicy flavour and texture all of its own.

Duroc cured Ham

Artisan slices cut each day by hand from a whole piece of our Cured Ham. Made from selected pigs of the Duroc breed, they undergo a slow curing process in salt for 24 months. These are select pieces with a good striation of fat which are then cleaned.

ACORN-FED IBÉRICO SHOULDER 75% Iberian Breed

Fine artisan slices, hand cut from a whole piece of acorn-fed ibérico shoulder 75% Iberian breed. These slices are elaborated from free-ranging pigs, fed in their last months of fattening on natural pasture from oak forest. Curing time 24 to 36 months.

Dry cured pork sausage

Artisan slices cut each day by hand from a whole piece of our Special Fuet dry-cured sausage.

Pork loin 50% Duroc

Artisan slices cut each day by hand from a whole piece of our cured Duroc breed (50%) pork loin.