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.
Alubia de FabadaNet Weigh: 8.8oz
LA TIERRINA VAQUEIRA D.O.P. Packaged "a granell" by La Española Meats.
With its Designation of Origin status since 1990, the Asturian Fava Bean is an essential ingredient for any Asturian cookbook.
The grain, once cooked, remains whole, with smooth skin, a soft center, buttery to the palate with little or no grainy or...
Aceitunas Rellenas de AnchoaDrained Weight: 3 x 1.84oz
Anchovies Stuffed olives of a special caliber, they are the biggest.
The SERPIS Anchovy Stuffed Olives are now stuffed more than any other olive on the market, offering the best flavor and quality.
Chorizo Cantimpalo Pre-sliced Weight: 8oz
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.
Old Castille miniature cocktail size sausages. Sausages are made from 100% hormone-free pork and the finest ingredients available, garlic, herbs, and spices.
Cantimpalitos (Cocktail Sausages) DOÑA JUANA Contains approx.. 48 mini linksNet Weight: 16oz/1lb
Sofrito Tomate y Cebolla Estilo CaseroNet Weight: 350gr/12.35oz Ingredients: Tomato, Onios, Extra Virgin Olive Oil, Sugar and Salt. Made from the finest selection of tomatoes and onions, all fried with extra virgin olive oil and seasoned with sugar and salt. It is a healthy dish and taste truly homemade.
This artisanal mild chorizo is made from iberico pig, an original breed from Spain. The meat is seasoned with natural spices. It is a unique product of singular juiciness and flavor. Upon slicing, the aroma creates an anticipation of heightened flavors. CURED FOR 1 month using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World...
Salchichón de Vic Piece Approx. 1.6lb / 700g
Sausage prepared with select meat from white pigs, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days.With minced pork, salt and black pepper are added.
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