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.
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
O,400Kg
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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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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. -
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.