In 1920 Antonio Redondo Nieto began producing dry-cured sausages and Iberian dry-cured Hams in Valdelacasa, Salamanca Spain. His son Gregorio took over the family business and founded Redondo Iglesias Inc. in 1979. The tradition continues after his sons joined the business, each one making his own contribution to the products which bare their name.
great for salads
just cut off the fat and it is ready to ad it to your salad
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Pressed paste cheese made with pasteurised Manchega sheep´s milk, with a minimum ageing period of 90 days.
Winner “Gran Seleccion 2010” Gold Medal Semi-Cured Manchego. MANCHEGO PDO SEMICURED has been awarded with a GOLD MEDAL
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Marqués de Cáceres Verdejo Bodegas Marqués de Cáceres
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