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Organic Extra Virgin Olive Oil – Manzanilla Cacereña
9.50€Variety: Arbequina.
Extraction Type: Cold pressed.
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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. -
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. -
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. -
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. -
Iberico Bellota Chorizo 80gr Gourmet presentation
7.25€Cured pork sausage with paprika from Iberico pigs raised free in the “Dehesa”
of Extremadura and produced by a totally natural process during the winter
months. -
Iberico Bellota Lomito 80gr Gourmet presentation
10.50€Ingredients: Pork loin of Acorn-fed Iberico pigs, salt, paprika “de la Vera”, garlic,
bay leaf, dextrose and authorised nitrificant salts. No gluten, no lactose.
Curing: 4 Months
Raising: Iberico pigs are raised free in the “Dehesa”, 12000m² for each Iberico
pig.
Shipment: 3-7 days
Conservation: Keep it in cool and dry place avoiding prolonged exposure to
sunlight or artificial light. Best-before 12 months
Tasting:
Texture: Tender texture, with significant marbling of shiny fat that melts on
the palate.
Color: Variation of shades from deep red to pale pink. Fat between golden
and rosy.
Flavour: Explosion of flavors and aromas, light in smoke and paprika
Taste: Perfect harmony between salted and sweet. Aromatic and full of
nuances. -
Iberico Bellota Salchichon
20.00€Cured pork sausage from Iberico pigs raised free in the “Dehesa” of
Extremadura and produced by a totally natural process during the winter
months -
Iberico Bellota Chorizo
20.00€Cured pork sausage with paprika from Iberico pigs raised free in the “Dehesa”
of Extremadura and produced by a totally natural process during the winter
months.
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