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The Healthy Tradition
Km. 86.6 on the CL601 Motorway.
40291 TABANERA LA LUENGA – SEGOVIA
24 km from Segovia.
La Venta Tabanera is one of the few surviving manufacturers of Cantimpalos ‘chorizo’ (spicy pork sausage) that still keeps the tradition alive.
This chorizo has been made in Cantimpalos and the surrounding area since 1900, and is currently accredited by a denomination of its own, its hallmark and the guarantee of its high quality.
The Cantimpalos chorizo of La Venta Tabanera is prepared following traditional processes, with the best pork (ham, shoulder, chuck and pork belly), chopped and seasoned with just the right amount of La Vera paprika, salt and garlic for a few days, leading on to its stuffing into pork casings after few more days. Together with our chorizos, our hams also occupy a prominent place in the domestic market.
The guided visit makes a complete tour of the production process of chorizos, hams and sausages:
- cutting room,
- salting chamber,
- washing room, workroom,
- ham drying room,
- chorizo drying room,
- packing room,
- frying room,
- shipping area
Following this extensive explanation, we will make your mouth water with a tasting of authentic Cantimpalos chorizo and other selected produce from VENTA TABANERA.
45 minutes to 1 hour 30 minutes.
PRICE PER PERSON
Groups of 10 or more people: € 4.60
Groups of fewer than 10 people: € 17.25 (price includes an individual gift).
DID YOU KNOW?
- Pork fat is much healthier than lamb and beef fats, and is considered the most cardioprotective that exists in our diet. In fact, ham, chorizo and pork loin constitute one of the keys to the “Mediterranean diet” that is so renowned all over the world.
- La Venta Tabanera has developed a chorizo low in fat and cholesterol, with more than 30% less fat, combining the best turkey meat (thigh) with the tastiest and softest cuts of pork (shoulder).
- As in the olden days, when products of the pig-slaughter were kept in earthenware jars protected by oil and butter to preserve them, La Venta Tabanera sells pork loin and chorizo in glass containers filled with oil, so that they can be eaten at any time of year, while keeping all their flavour and nutritional qualities.
Wednesday 9.00 am to 1.00 pm.
Monday, Tuesday, Thursday and Friday, by prior appointment.
Enough space for buses too.