- 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.
- An artisan sheep's milk cheese cured for about 3-4 months. In the tradition of all Manchego cheeses, this Manchego cheese is rubbed with oil to give it that smooth texture and distinct taste. Not as intense as aged Manchego cheeses, this has a great mild flavor, subtle aroma and pleasantly mild spiciness, that tastes great with omelets, salads, pasta, potatoes, and rice. As for drinks, it pairs wonderfully with medium red wines.
- 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.
- 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".
- Black Pig Bellota Ham 100% Iberian Pata Negra
- 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".
- 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.
- 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.
- An artisan cow and sheep milk cheese cured for 18 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".
- Cheese made with aged sheep's milk and cured with Manchego rosemary leaves. It offers an irresistible flavor with a rosemary aroma that makes it different and original. The rosemary is collected in the mountains of La Mancha region, Spain, which gives it an unbeatable distinction and class.D.O.P. Queso Manchego Pressed cheese made from sheep milk of the Manchega breed, with a minimum maturity of 30 days, for cheeses with a weight equal to or less than 1.5 Kg and 60 days, for the rest of the formats, and a maximum of two years.It has an intense and persistent lactic, acidified smell that evolves to spicy nuances in the most cured with long global persistence. The taste is acidic, strong and tasty that becomes spicy in very cured cheeses. Pleasant and peculiar residual taste conferred by La Mancha milk. Low elasticity, with a buttery and somewhat floury sensation, which can be grainy in the very mature.
