The Michelangelo knife is designed to maximise carving performance, because it always allows you to carve to the bone and get perfects slices, even in difficult areas of ham. Michelangelo's special blade which is only 12 mm wide with a sharp flat face (Japanese style) allows you to carve like a professional, always resulting in thin slices. It allows you...
Picos - Mini Breadsticks Net Weight: 8.8oz - 250g
Picos and all their variants are an almost indispensable accompaniment to the famous tapas that Spain has managed to export and make fashionable all over the world.
Filetes de Caballa en Aceite de Oliva Extra VirgenNet Weight: 4.25oz/120g
The nutritious, delicate, and esteemed southern mackerel reaches the category of artwork with its incomparable fillets packaged in totally artisan fashion.
Jamonera-Cinco JotasHam HolderBECOME A PROFESSIONAL HAM CARVER. A KEY FACTOR IN ASSESSING THE QUALITY OF A CINCO JOTAS HAM IS THE QUALITY OF THE CUT. A HAM STAND IS ESSENTIAL TO ENSURE THE HAM ITSELF IS FIXED IN A STABLE POSITION DURING THE CARVING PROCESS.
Hueva de Maruca Weight: 0.41 / 0.48 lb
Dry-Cured Ling Roe is 100% Natural.
We only choose the best fish roe. Rigorous quality control during the production process makes sure we obtain unbeatable flavor, aroma, and texture.
Net Weight: 14¾oz
They are a variety selected across the time, sowed only in specific gathered lands fondly, chosen carefully and elaborated with the best Olive oil. They are in the best establishments in the world.
Cuchillo para cortar Jamón- 5J
The professional knife Zwilling is made of the only piece of steel and without spaces of the meetings transitions with the handle, offering the ideal balance and the surest managing in the moment of the cut.
His flexible leaf facilitates to cut thin slices to estimate the quality of the hams 5J.
Ham Hock Codillo DOÑA JUANAApprox. 1lb / 450g.
Curad 11 months.From our domestic Serrano Ham, these ham hocks an essential ingredient to add flavor to soups, stews, beans, & lentils. Also called "shank end", it comes from the lower section of the pig’s front or hind leg; it is used to make the traditional pork hock stew.