the leanest part of the loin's head, the Iberian prey, the Iberian Loin of Estirpe Negra is obtained, with a tender flavour, good aroma and soft texture.
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.
Hard cheese bovine milk, Appearance: big cylinders, Aroma: vegetal; cress - mustard seed, Flavour: substantial - intensely, Consistency: mellow, Maturation: 12 months
In Spanish, the word ‘Cecina’ basically means "meat that has been salted and dried by means of air, sun or smoke".
QuesOncala is an artisanal cheese farm found in the picturesque highlands of Soria, near the village of Oncala, located at an altitude of 1400 m above sea level.