PACKAGED WITH CARE

We at Subaida spend months preparing our meat products. We use artisan methods, selecting only the best meat from our pigs and adding spices that give them distinctive flavors. But the work doesn’t end there. We then let them age for months in our drying chambers, where they acquire their intense tastes.

+ 12 WEEKS:
CURED SUBRASSADA

WHAT IS THIS EXPLORER DOING ON SUBAIDA’S SOBRASSADA?

This cured sobrassada has been aged for three months, the same length of time as Columbus’s first voyage to America

Our sobrasada
And it was a great voyage
The discovery of a new world. A grand adventure. Some time ago, we at Subaida set out on our own little adventure: to produce a sobrassada as good as our cheeses.

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Excellent raw, baked au gratin, drizzled with honey, or melted in perfect harmony with one of our cheeses.

8 WEEKS:
CARNIXULLA

WHAT IS THIS EXPLORER DOING ON SUBAIDA’S CARNIXULLA?

This carnixulla has been cured for two months, the same length of time as the legendary expedition to the summit of mount Everest

Our carnixulla
Sir Edmund Hillary knew that mountains are climbed with legs but also with the heart. We at Subaida don’t climb mountains, but we put the same passion into our carnixulla.

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Unlike sobrassada, carnixulla is al ways eaten raw, making it ideal for snacking. We have childhood memories of carnixulla sandwiches as our traditional afternoon treat.