• 3 MONTH SPANISH MANCHEGO

    Pressed cheese made from pasteurized sheep’s milk of the Manchega breed, with a minimum maturing period of 90 days.

    SKU: RLE2250C Categories: , , ,
  • LA ESPANOLA SLICED CHORIZO BLANCO SAUSAGE

    Chorizo Blanco is cured sausage made with premium pork loin, garlic and other spices.  A slow aging process acquires its characteristics aroma and flavor. Exactly like the Chorizo Soria however no paprika is used. Similar to the Italian soprassatta, this sausage is a permanent participant in Spain’s tapa scene.

    SKU: RLE1071 Category:
  • LA ESPANOLA SLICED CHORIZO CANTIMPALO SAUSAGE

    A pork and beef dried-cured chorizo from the region of Castilla y León, Chorizo Cantimpalo is made from coarse chunk of marinated meat. It is popular as a ready-to-eat salami in tapas bars or cooked in bean, lentil or other stews and casseroles.

    SKU: RLE1031 Category:
  • LA ESPANOLA SLICED CHORIZO PAMPLONA SAUSAGE

    Pamplona variety grinds the meat further. A product of incomparable flavor & aroma obtained from a careful and natural process of elaboration. Pamplona resembles only good quality. A superb strong flavor of smoked imported Spanish paprika.

    SKU: RLE1021 Category:
  • LA ESPANOLA SLICED LOMO EMBUCHADO

    It´s obtained by a salt meat process and a slow ripening. The result is a tender product, with virtually no fat. vacuum packed, wich guarantee a good conservation. Always extremely lean, cured with a marinade of salt, fresh garlic, and Pimenton de la Vera to accent the delicous dry-cured flavor.

    SKU: RLE1230 Category:
  • La Espanola, Anchovy Stuffed Olives

    A product of Spain, these classic green olives with anchovies come in easy to open cans at 50 g each. Are great for entertaining, garnish or tapas.

    SKU: 28L3310 Category:
  • LA ESPANOLA, CABRALES DOP SPANISH BLUE

    A beautifully firm, robust blue prepared within the administrative region of Cabrales, located at the foot of the Picos de Europa Mountains in Asturias. The cheese is a mixture of raw cow’s milk, goat’s and sheep’s milk aged two to four months in naturally formed limestone caves.

    SKU: RCABRA Categories: ,
  • LA ESPANOLA, CANTIMPALITOS

    Old Castille miniature cocktail size sausages.Sausages are made from 100% hormone-free pork and the finest ingredients available, garlic, herbs, and spices.

    SKU: RLE1320 Category:
  • LA ESPANOLA, CHISTORRA

    CHISTORRA, a typical product from the gastronomy of Navarra. An ideal style sausage made of lean pork, slightly smoked and lots of sweet paprika.Chistorra is usually fried whole but served chopped into smaller sections as a tapa.

    SKU: RLE1310 Category:
  • LA ESPANOLA, CHORIZO CANTIMPALO

    A pork and beef dried-cured chorizo from the region of Castilla y León. Chorizo Cantimpalo is made from coarse chunk of marinated meat. It is popular as a ready-to-eat salami in tapas bars or cooked in bean, lentil or other stews and casseroles.

    SKU: RLE1030 Category:
  • LA ESPANOLA, CHORIZO SARTA

    Originated in Old Castille around Soria. Although actually a sausage, it resembles a gently seasoned, lean pork loin with a concentrated meaty taste. The meat is diced by hand, seasoned, and cured overnight to reduce its moisture. The mixture is then tightly packed into natural, Portuguese net-like casings and air-dried for three months.

    SKU: RLE1016 Category:
  • LA ESPANOLA, CHORIZO SORIA

    Originated in Old Castille around Soria. Although actually a sausage, it resembles a gently seasoned, lean pork loin with a concentrated meaty taste. The meat is diced by hand, seasoned, and cured overnight to reduce its moisture. The mixture is then tightly packed into natural, Portuguese net-like casings and air-dried for three months.

    SKU: RLE1010 Category:
  • LA ESPANOLA, LOMO DE EMBUCHADO

    It´s obtained by a salt meat process and a slow ripening. The result is a tender product, with virtually no fat. vacuum packed, which guarantee a good conservation. Always extremely lean, cured with a marinade of salt, fresh garlic, and Paprika De la Vera to accent the delicious dry-cured flavor.

    SKU: RLE1210 Category:
  • LA ESPANOLA, SALCHICHON DE VIC

    A favorite Catalan style salami. Finely ground lean pork and beef with whole black peppercorns. Similar to the Italian Genoa salami but far superior. Deliciously rich, a favorite in tapas bars in Barcelona.

    SKU: RLE1040 Category:
  • LA ESPANOLA, SLICED CHORIZO SORIA SAUSAGE

    Originated in Old Castille around Soria. Although actually a sausage, it resembles a gently seasoned, lean pork loin with a concentrated meaty taste. The meat is diced by hand, seasoned, and cured overnight to reduce its moisture. The mixture is then tightly packed into natural, Portuguese net-like casings and air-dried for three months.

    SKU: RLE1011 Category: