Pure Iberian Acorn Loin
- The Iberian loin tenderloin is one of the gastronomic references of Spain. The loin is obtained from pure Iberian pigs fed exclusively with acorns. A rich and healthy product that is part of the Mediterranean diet. Made from a selection of the best purebred Iberian pigs raised free in the "Dehesas" of the Iberian Peninsula.
- Extra virgin olive oil of superior quality certified by the Regulatory Council of the Sierra of Jaen Denomination of Origin and always of the last harvest.Obtained of "picual" olives of high mountain cultivated of traditional form and by means of a process of the first extraction to less than 27ºC / 80.6ºF.Most of the olive trees to obtain this oil are centenarian, rainfed and planted at high altitude (even above 1,200 meters), which gives their oil a higher concentration of oleic acid, polyphenols and natural antioxidants beneficial to health, and that is responsible for its delicious taste somewhat bitter and spicy.
- This product is served wrapped in cotton mesh, in a cardboard box.
- Ham obtained by selecting the fattest pieces. It usually has a characteristic veining (infiltrated fat) inside, especially in the part of the club.
- Soft flavor and intense aroma which makes it a product valued by the most exquisite palates.
- Its uniform curing due to its content of infiltrated fat and its slow cure in cellars, makes it easy to cut and great performance, being oblivious to hardness and shortening.
- This product is served wrapped in cotton mesh, in a cardboard box.
- Iberian pork loin from Guijuelo area, Spain. Guijuelo is situated on the Iberian plain over one thousand meters above sea level. The microclimate is characterized by cold, dry winters and short, mild summers, ideal for perfect drying and excellent maturation of hams and loins.
- An artisan cow and sheep milk cheese cured for 8 months.Artisan Cheese: Authentic cured Castilian cheese, with a characteristic aroma and flavor. Cheese made with raw cow and sheep milk, cured in the cellar for three months.History dates back to the 19th century, when in 1880 the French expert Claude Napoleón arrived in Reinosa, Cantabria, and installed the first French-type cheese factory in Spain (Port Salut and Camembert), which he called La Reinosa.Two years after its inauguration His Majesty King D. Alfonso XII granted by Royal Order Claude Napoleon "the honors of the Royal House provider, with the use of the Royal Arms shield".
- The Lomo Embuchado: a concept of artisanal sausages to make it easier to have an active lifestyle.
- Product: Half Ham Center Reserve 2 - 3.5 kg.
- Suggestion: Very common for slicing for serrano ham snacks.
- Consumer advice: To properly enjoy this product, take it out of its container 30 minutes before consuming it.
- Did you know: The healing process of ham gives it nutritional properties with essential amino acids, rich in vitamins B1 and B6, phosphorus, iron, potassium and zinc.
- Ingredients: Pork ham, salt, sugar, preservatives (E 250, E 252) and antioxidant (E 301).
- Black Pig Bellota Ham 100% Iberian Pata Negra
- Our Iberian ham of Cebo is an excellent product at a very reasonable price. With a minimum cure of 24 months in our winery and from pigs of 100% Iberian race and father of Duroc breed. An exquisite Iberian ham, the result of the experience of 3 generations, the best raw material of the national cabins, in the lands of Extremadura and of the feed based on selected feed.
- We offer you our Duroc Gran Reserva ham, with a more infiltrated and veined meat and a smooth and exquisite flavor. An exceptional product designed to surprise you for many reasons. With a minimum cure of 15 months our wineries, the Gran Reserva ham has an unbeatable price-quality ratio.
- An artisan sheep's milk cheese cured for 10 months.An older Manchego gets heartier and more flavorful as it ages. From La Mancha region of Spain, this sheep's milk cheese has a more developed flavor and firmer texture than younger Manchego cheeses. A good blend of salty and nutty flavors, and sweet hints and buttery taste. Excellent to give a tapas or antipasto platter more dimension. Pair Spanish Manchego cheese with red wine.
- An artisan sheep's milk cheese cured for about 6 to 8 months.An older Manchego gets heartier and more flavorful as it ages. From La Mancha region of Spain, this sheep's milk cheese has a more developed flavor and firmer texture than younger Manchego cheeses. A good blend of salty and nutty flavors, and sweet hints and buttery taste. Excellent to give a tapas or antipasto platter more dimension. Pair Spanish Manchego cheese with red wine.
- An artisan cow and sheep milk cheese cured for 3 months.Artisan Cheese: Authentic cured Castilian cheese, with a characteristic aroma and flavor. Cheese made with raw cow and sheep milk, cured in the cellar for three months.History dates back to the 19th century, when in 1880 the French expert Claude Napoleón arrived in Reinosa, Cantabria, and installed the first French-type cheese factory in Spain (Port Salut and Camembert), which he called La Reinosa.Two years after its inauguration His Majesty King D. Alfonso XII granted by Royal Order Claude Napoleon "the honors of the Royal House provider, with the use of the Royal Arms shield".
- The cured shoulder of ham, is a pork shoulder with natural healing of 12 months. It's artisanal drying in full natural mountain setting gives it a mild flavor and a pleasant aroma.
- The tenderloin to the table with rosemary is a pork loin with a natural cure that is around 60 days. During its production process, it is marinated with natural spices from the sierra, such as rosemary and thyme.
- Homemade chorizo, made with bacon, lean pork and natural spices such as paprika, garlic or dried peppers. Its cure, according to the traditional recipe, lasts approximately 20 days. During this time it acquires its representative aroma and unmistakable flavor.
- Homemade sobrasada, it is a cured raw sausage that is elaborated in a traditional way with selected pork meats and natural spices like paprika. Sausage is presented to improve its conservation and enhance its flavor and aroma.
- Caviar “Classic” was obtained from an individual of the Siberian sturgeon 6-8 years old. This is a fairly adult and large fish and caviar from it is obtained with a rich and vibrant taste. Medium-sized caviar is about 3 mm; an ambassador of 3.5 grams of salt per kg is a standard, classic ambassador.Caviar does not creep on a sandwich but looks like a single consistency, eggs to eggs. The ambassador is close to the one used during the Soviet era. A product for those who like caviar saltier. Caviar does not pass pasteurization, which means that the liquid between the eggs does not evaporate and the taste remains the same.Downhole type caviar, respectively, soft eggs, literally melt in the tongue.
- Ingredients: Siberian sturgeon caviar, salt, sorbic acid, ascorbic acid, is ascorbic acid
- Caviar Type: granular, not pasteurized
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Caviar “Classic” was obtained from an individual of the Siberian sturgeon 6-8 years old. This is a fairly adult and large fish and caviar from it is obtained with a rich and vibrant taste. Medium-sized caviar is about 3 mm; an ambassador of 3.5 grams of salt per kg is a standard, classic ambassador.Caviar does not creep on a sandwich but looks like a single consistency, eggs to eggs. The ambassador is close to the one used during the Soviet era. A product for those who like caviar saltier. Caviar does not pass pasteurization, which means that the liquid between the eggs does not evaporate and the taste remains the same.Downhole type caviar, respectively, soft eggs, literally melt in the tongue.
- Ingredients: Siberian sturgeon caviar, salt, sorbic acid, ascorbic acid, is ascorbic acid
- Caviar Type: granular, not pasteurized
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
- Caviar “Classic” was obtained from an individual of the Siberian sturgeon 6-8 years old. This is a fairly adult and large fish and caviar from it is obtained with a rich and vibrant taste. Medium-sized caviar is about 3 mm; an ambassador of 3.5 grams of salt per kg is a standard, classic ambassador.Caviar does not creep on a sandwich but looks like a single consistency, eggs to eggs. The ambassador is close to the one used during the Soviet era. A product for those who like caviar saltier. Caviar does not pass pasteurization, which means that the liquid between the eggs does not evaporate and the taste remains the same.Downhole type caviar, respectively, soft eggs, literally melt in the tongue.
- Ingredients: Siberian sturgeon caviar, salt, sorbic acid, ascorbic acid, is ascorbic acid
- Caviar Type: granular, not pasteurized
- Storage conditions: - At +4 (in the refrigerator) - up to 14 days - At -4 - up to 2.5 months - At -18 (freezer) - up to 9 months
