- Display 15 Products per page
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TRUFFLE SPANISH MANCHEGO
It´s a particular and different cheese made from sheep milk and pure black truffles quality. With a healing between 20 and 30 days, that surprises fans and pundits in the consumption of cheese and satisfies the most gourmet palates.
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SLICED JAMON SERRANO REDONDO
Each piece is hand selected to guarantee the quality and service of which Redondo Iglesias prides itself on. These hams are cured no less than 15 months.
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ROCINANTE OVEJA INFUSED W/CHILI
Pasteurized sheep´s milk, naturally aged minimum 120 days, with chili infused into the cheese and applied on the rind.
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ROCINANTE CABRA INFUSED RED WINE
Pressed paste cheese made from pasteurized goat´s milk, naturally aged minimum 30 days infused with red wine.
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ROCINANTE CABRA AL VINO GOAT/WINE
Pressed paste cheese made from pasteurized pure goat milk. Immersed in red wine for 48-72 hours. Curing time: about 1 month.
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ROCINANTE CABRA AL ROMERO, ROSEMARY
Pressed paste cheese made with pasteurized goat´s milk, with a minimum ageing period of 30 days.
Cheese made from pasteurized goat’s milk. Wrapped in a crust with natural rosemary leaf. -
PALACIOS SLICED MILD SPANISH CHORIZO
3.5 ounces of authentic Spanish Chorizo, spicy taste. Ideal as snack or “tapa” in family or friends meetings. Product 100% natural, gluten free and lactose free, ready to eat.
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PALACIOS SLICED JAMON SERRANO
3,5 ounces of authentic Spanish Ham, mild taste. Ideal as snack or “tapa” in family or friends meetings..
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PALACIOS SLICED IBERICO CHORIZO
3.5 ounces of authentic Spanish Ibérico Chorizo, mild taste. Ideal as snack or “tapa” in family or friends meetings. Discover the taste and the soft texture of our Chorizo 100% Iberico. All natural, without colorant and preservatives, perfect for your snacks. Product 100% natural , gluten free and lactose free, ready to eat.
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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.
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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.
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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.
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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.
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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.
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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.
