Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 2 months
This sausage elaborated in the traditional manner with Iberian pork, common salt and paprika, and has a characteristic smell and exquisite flavour.
The skin is made of animal gut.
Read more: 1kg units >>>

Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 2 months
This sausage elaborated in the traditional manner with Iberian pork, common salt and paprika, and has a characteristic smell and exquisite flavour. Very similar to chorizo sausage, but including garlic in its recipe.
The skin is made of animal gut.
Read more: 1kg units >>>

Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 2 months

This sausage elaborated in the traditional manner with Iberian pork, common salt and pepper, and has a characteristic smell and exquisite flavour.
The skin is made of animal gut.
Read more: 1kg unit >>>

Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 3 months
The tastiest, best appreciated part of the Iberian pig. Traditionally elaborated with Iberian pork loin, common salt paprika, garlic, oregano, lemon and a touch of olive oil.
The skin is made of animal gut.
Read more: 1kg units >>>

Exquisite Manchego cheese injected with olive oil.
A delicacy made in La Mancha in a completely handmade from goat, sheep and cow milk.
Once you test this artisan cheese, you want to relish some more.
Approximate weight of 2,700 to 3,2 kg per piece.
Read more: 1 unit >>>