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Iberico Bellota Ham
525.00€Iberico Bellota Ham from Iberico pigs raised free in the “Dehesa” of Extremadura and fed
with acorns and native grasses. -
Iberian Field-Fed Ham
190.00€ – 330.00€Ingredients:
Pork leg, salt, acidity regulator (E-331), Antioxidant (E-301), Preservatives (E-250, E-252).
Rearing: Semi-extensive in the dehesa, 1000 m² for each pig.
Presentation: Whole ham, wrapped in greaseproof paper and encased in a cloth lining.
Storage: Up to 6 months before starting, hanging at room temperature. Once started, consume within 1-2 months.
Tasting Notes:
- Texture: Soft and unctuous, with multiple infiltrations of bright veined fat that melts in the mouth.
- Color: From deep red to a more golden and pinkish hue depending on the cut surface.
- Aroma: Low mountain herbs and almond.
- Flavor: Soft and light on the palate, perfect harmony between sweet and salty, fragrance of the Mediterranean forest, and on the palate, persistent and sublime. Similar flavors to toasted bread, wood, violet or caramel can be found.
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Iberian Acorn-Fed Loin
44.00€Ingredients:
Iberian pork loin, salt, paprika from La Vera, garlic, sugar, dextrose, antioxidant (E-301), preservative (E-252) Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Tender texture, with multiple infiltrations of bright veined fat that melts in the mouth.
Color: From deep purplish red to pale pink.
Aroma: Light smoke and paprika, low mountain herbs and nut.
Flavor: Perfect harmony between sweet and salty, aromatic and full of nuances.
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“Torta de Barros” Sheep’s Milk Cheese
25.50€Tasting Notes:
Texture: Liquefied to creamy paste, with bright, unevenly distributed eyes.Paste color: Very bright ivory white.
Flavor: Mild and very personal. Slightly acidic with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used.
Aroma: Intense and strong.
Rind: Thin and brittle, waxy yellow or ocher in color. Smooth sides and a peripheral surface with the imprint of the ripening support or band.
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Cheese “Torta de Barros”
25.50€Spreadable cheese made with 100% raw full-cream milk from Merino sheep. Coagulated
with natural plant coagulant produced from the wild flower Cynara Cardunculus, or
cardoon thistle. Dry salted with iodized table salt by rubbing. -
Iberian Acorn-Fed Chorizo
20.00€Ingredients:
Lean pork, sea salt, “La Vera” paprika, garlic. Gluten-free. GMO-free.
Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Meaty and juicy.
Color: Deep purplish red.
Aroma: Intense, with notes of low mountain herbs and “La Vera” paprika.
Flavor: Full-bodied flavor with a balanced ratio of fat and paprika.
Perfect harmony between sweet and salty, aromatic and full of nuances. Not spicy at all.
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Iberian Acorn-Fed Salami
20.00€Ingredients:
Lean pork, sea salt, pepper, and garlic. Gluten-free. GMO-free. Curing: 4 months.
Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Meaty and juicy.
Color: Bright color characteristic of the infiltration of fat in the muscles of free-range pigs.
Aroma: Intense, with the perfect balance of pepper and garlic.
Flavor: Aromatic flavors full of nuances.
Shipping: 2-3 business days.
Weight: Approx. 0.400-0.600 kg
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Rosemary-Cured Merino Sheep Cheese
15.75€Tasting Notes:
It is a cheese with an intense flavor and a very pleasant bouquet, with a distinctive rosemary aftertaste, designed to satisfy the finest palates.
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Merino sheep´s milk cheese “Curado al Romero”
15.75€Artisanal made cheese from the purest and freshest pasteurized milk from merino
sheep, and matured for 9-10 months. Natural coating of extra virgin olive oil, Iberico
pork lard and rosemary. Pressed and firm texture, with unequally distributed holes. -
“Old” Merino Sheep Cheese
14.50€Tasting Notes:
It is a cheese with a strong and persistent flavor of raw sheep’s milk that leaves a slightly pleasant, lingering spiciness.
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Merino sheep´s milk cheese “Viejo”
14.50€Artisanal made cheese from raw milk from merino sheep, and matured for 10-12
months.
It has a tobacco to dark brown rind, pressed and firm texture, with unequally distributed
holes. -
Aged Merino Sheep Cheese
14.00€Tasting Notes:
It is a cheese with an intense flavor and a very pleasant bouquet, designed to satisfy the finest palates.
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Merino sheep´s milk cheese “Curado”
14.00€Artisanal made cheese from the purest and freshest pasteurized milk from merino
sheep, and matured for 7-9 months. Natural coating of extra virgin olive oil, it has a
natural ivory-yellow t dark yellow rind, pressed and firm texture, with unequally
distributed holes. -
Smoked Paprika from La Vera D.O. (Sweet and Spicy) 70g
3.00€In La Vera, the pepper for paprika enjoys a privileged microclimate for its natural development, cradled by the abrupt peaks of Gredos, along the courses of the gorges and the rich vegas bathed by the Tiétar river.
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Smoked Paprika from La Vera D.O. (Sweet) 70g
3.00€In La Vera, the pepper for paprika enjoys a privileged microclimate for its natural development, cradled by the abrupt peaks of Gredos, along the courses of the gorges and the rich vegas bathed by the Tiétar river.
Products from Extremadura
