- 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.
- 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).
- 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 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 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.
- Whole Foie gras Duck 180gr Preserves Ingredients: Whole duck liver, salt, pepper, nitrifying salt
- Connoisseurs often prefer the powerful and authentic taste of this Foie Gras. It is composed of one or more whole duck liver lobes from the southwest of France, which are prepared and seasoned according to unique recipe. It can be stored at room temperature (ideally between 10°and 15°) for several years and ages like a fine wine throughout this period.
- Connoisseurs often prefer the powerful and authentic taste of this Foie Gras. It is composed of one or more whole duck liver lobes from the southwest of France, which are prepared and seasoned according to unique recipe. It can be stored at room temperature (ideally between 10°and 15°) for several years and ages like a fine wine throughout this period.
- This Whole Foie Gras is composed of one or more whole goose liver lobes from the Périgord, which are prepared and seasoned according to unique recipe. It is without a doubt the reference for foie gras. It can be stored at room temperature (ideally between 10°and 15°) for several years and ages like a fine wine throughout this period.
- 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
- This Whole Foie Gras is composed of one or more whole duck liver lobes from the southwest of France, which are prepared and seasoned according to unique recipe.It is cooked for several hours at low temperature, has a creamy texture that is slightly firmer than a raw Foie Gras, and can be stored for several months in a cool place, without losing any of its intense flavour.
- This Whole Foie Gras is composed of one or more whole goose liver lobes from the Périgord, which are prepared and seasoned according to unique recipe. It is cooked for several hours at low temperature, has a creamy texture that is slightly firmer than a raw foie gras and can be stored for several months in the refrigerator, without losing any of its intense flavour.
- 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.
- 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.
- The Lomo Embuchado: a concept of artisanal sausages to make it easier to have an active lifestyle.
- 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.
- 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.
