- 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".
- 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".
- Artisan sheep cheese in extra virgin olive oil, made with raw sheep milk.After maturation in cellars, it is immersed in oil for a minimum of 5 months.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.
- Black Pig Bellota Ham 100% Iberian Pata Negra
- 1000 gr duck foie gras pad, 98% foie gras, 30% Foie Gras pieces Ingredients: Duck liver, salt, natural spices, nitrifying salt.
- Foie gras duck pad 200 gr, 98% foie Ingredients: Duck liver, salt, natural spices, nitrifying salt.
- Foie gras duck pad 1000 gr, 98% foie Ingredients: Duck liver, salt, natural spices, nitrifying salt.
- Foca gras pad of goose 1000gr, 98% foie Ingredients: goose liver, salt, spices, nitrifying salt.
- LOT Ibericos Sliced
- 3 - Envelopes, Iberian bait ham 100 gr.
- 3 - Envelopes, Iberian bait loin 100 gr.
- 3 - Envelopes, Iberian bait chorizo 100 gr.
- 3 - Envelopes, Iberian bait Salchichón 100 gr.
- 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.
