- 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.
- 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.
- 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.
- 5 envelopes of Iberian ham bait 100g
- One of the best-selling sliced ham on the market. Each envelope contains 100g of Iberian Bait Ham 50% Iberian breed.We select the raw material of the Iberian Cebo Ham 50% Iberian breed, from selected Iberian animals, raised and fed in a traditional way.We have dryers in Salamanca and Extremadura where hams are cured following the traditional system, allowing them to go through the salting and drying phases in optimal conditions. Healing is slow and long, improving texture and taste.The certification of the Iberian standard guarantees the quality of our Iberian products.Case with 5 envelopes with 100 grams of product for each envelope vacuum packed with slicer separator and shipped in a cardboard box.
- The Lomo Embuchado: a concept of artisanal sausages to make it easier to have an active lifestyle.
- 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 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.Pure Iberian Acorn Loin
- 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.
- It is a delicacy, a pure joy to the palate that has such rich history: this delicious creation is called turrón or, in other words, Spanish nougat. It is the result of a clever blend of honey, sugar, egg white, and almonds or hazelnuts. Simple and natural ingredients, abundantly available in the Mediterranean basin.The two main varieties of Spanish turrón are: the turrón de Jijona, which is the soft nougat, and the turrón de Alicante which is the hard nougat.Modernly the name turrón has widened its meaning in Spain to include many other sweet preparations that have in common with traditional turrón being sold in bars of around 20 x 10 x 3 cm. These bars can feature chocolate, marzipan, coconut, caramel, candied fruit, and many other ingredients.
- It is a delicacy, a pure joy to the palate that has such rich history: this delicious creation is called turrón or, in other words, Spanish nougat. It is the result of a clever blend of honey, sugar, egg white, and almonds or hazelnuts. Simple and natural ingredients, abundantly available in the Mediterranean basin.The two main varieties of Spanish turrón are: the turrón de Jijona, which is the soft nougat, and the turrón de Alicante which is the hard nougat.Modernly the name turrón has widened its meaning in Spain to include many other sweet preparations that have in common with traditional turrón being sold in bars of around 20 x 10 x 3 cm. These bars can feature chocolate, marzipan, coconut, caramel, candied fruit, and many other ingredients.
