Queso Mahon D.O.P1/4 piece Approx. 1.55 lb 1/2 piece Approx. 3,1lb Piece Approx. 6.2lb
Pasteurized Semi-Cured Cow Milk CheeseA firm favourite with families, our semi-mature cheese is matured for between 90 and 120 days. Its lactic flavour is sophisticated and lingering, with hints of butter and toasted dried fruit and nuts. The buttery...
Individually wrapped Bulk “A Granel." Price by 2.2 Lb
In addition to being traditional in Andalusia, the alfajor is a very common product in Murcia cuisine. Although there are several methods of preparation and many variants of this sweet, all of them are usually made with a paste of almonds and walnuts, as is also the case with other Christmas sweets...
Christmas Chocolate Cookies Individually wrapped Bulk “A Granel." Price by 2.2 Lb
Mantecados are traditional Christmas sweets that originated in Estepa in the 16th Century. The recipe has essentially remained the same since then. E. Moreno produces the finest quality Mantecados with "Protected Geographic Indication" (I.G.P.) designation as granted by the...
Confitura de Cabello de Angel/Pumpkin ConserveNet Weight: 572g/18.3ozSweet elaborated with the caramelized fibers of the fruit pulp.The resulting sweet, consisting of thin filaments of transparent white or slightly golden, is used as a filler for cakes and pies.
The perfect combination of the handcrafted tradition with the advanced of technology is the secret of an unmistakable flavor that resembles those Christmas sweets that our grandmothers used to prepare for us.
Pimentón Picante Ahumado de la VeraJosé Luis Mateos has produced Pimentón de La Vera in Extremadura for three generations. “Pimentón” is dried by burning Holm oak and the natural smoke which creates the essential characteristics of aroma, flavor and vivid color, which sets the quality from other items.
Chorizo Cantimpalo Contains 2 ea (8oz) 16oz / 455g
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.
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