Artisanal Semi-Cured Sheep Cheese 'DO Manchego' by Artequeso, made raw sheep milk and aged for 3 - 5 months, depending on size.
La Prudenciana is a cattle and agricultural estate located in the heart of La Mancha region, in Tembleque, Toledo (Spain). Year after year, generation after generation, the family business has developed and complemented its farm and cattle activity with the transformation of the milk of around 8000 Manchego sheep into artisanal Manchego Cheese with D.O. Certification. Since then, their cheese has been marketed under the 'Artequeso' brand name.
'Artequeso' has won different awards over the years, among them for the 'Best Artisanal Cured Manchego Cheese' and 'Best Artisanal Semi-Cured Manchego Cheese', awarded by the Castilla La Mancha Department of Agriculture.
Maturing: 3 - 5 months approximately, depending on size.
The Coppa Bazza is produced with pork muscle, spiced and salted. This is then stuffed into natural casings. This product which reflects the natural evolution of a good cut of meat.
Salame abruzzese "gentile" ca. 1 kg. - Maletti 1867
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
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