Merino sheep´s milk cheese “Curado al Romero”
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.
Animal: Merino sheep.
Tasting: It is a cheese with intense flavor and a pleasant bouquet with a very
characteristic rosemary aftertaste, destined to satisfy the best palates.
Conservation: Keep refrigerated at less than 7°C
Iberico Bellota Lomito39.50€
Cured pork loin from Iberico pigs raised free in the “Dehesa” of Extremadura
and produced by a totally natural process during the winter months. What
is known as acorn-fed Iberico pork loin is the meat that is found under the
ribs, next to the spine
Iberico Bellota Paleta 80gr Gourmet presentation14.00€
Iberico Bellota Shoulder from Iberico pigs raised in free in the “Dehesa” of
Extremadura and fed with acorns and native grasses
Pack 2 Bellota Experience65.00€
-Iberico Bellota Ham, hand carved 80gr -Iberico Bellota Paleta, hand carved 80gr -Iberico Bellota Lomito, sliced 80gr -Iberico Bellota Salchichón,…
Cheese “Torta de Barros”22.00€
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.