Typical Spanish raw sausage made selected pork. Its special flavour of garlic and paprika, which also gives it its red colour, makes this product a top quality speciality. The mince is thicker, so the pieces of meat and bacon are larger when cut. Cut into thin slices, it is ideal for starters.
Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell
Sierra de Albarracin, considered one of the best cheesemakers in Spain, houses a very special and singular place on their premises where nature and tradition come together, ‘La Cava de Mía’.
soft cheese goat's milk, in the spring improved with wild garlic, improved in summer with basil, improved in autumn with stone mushrooms, improved in winter with truffle, ripeness period: 30 days
Gorgonzola piquant D.o.p. - 1/8 da 1,5 kg
Blue cheese bovine milk, Region: Lombardy, Maturation: 3 months
Blue cheese bovine milk, Appearance: orange rind - white - herbs, Aroma: mushrooms, Flavour: full flavour - sweet, Consistency: very soft and silky, Maturation: 3 months in the refining cell