A spectacular Gourmet Pack for not to give up on anything! From Iberian Sausage to the best Galician Seafood through an extraordinary Extra Virgin Olive Oil, one of the best cheeses in Spain ... and much more!
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The pack includes:
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Queenie Scallops (Zamburinas) from the Galician Rias in King Scallop sauce with the recognized quality of Conservas Rosa Lafuente. A truly benchmark of good work in the world of the best Galician canned seafood. Ingredients: Queenie Scallops, Olive Oil, tomato, spices, salt. Net weight: 111 gr. Drained weight: 75 gr.
Small Spanish Sardines in Olive Oil of the prestigious canning company Rosa Lafuente. A healthy and exquisite delicatessen. Format: can with 22 units. Net weight: 120gr. Drained weight: 84gr.
First Olives Black Label is an Extra Virgin Olive Oil blend of different varieties of olives harvested by hand and milled that same day, keeping this way all the nuances and aromas of the still green olives to obtain an olive oil of great balance. Bottled: 500 ml.
From the Ria de Noya in A Coruna (Galician estuaries) and after being selected by the expert hands of the cannery company Rosa Lafuente, we get these Cockles in Brine that will put in your mouths the authentic taste of the sea. Ingredients: cockles, water and salt. Format: can with 30 units. Net weight: 111 gr. Drained weight: 75 gr.
Light and artisan pâté, with juicy texture peppered with soft touches of spices. The firm Toro wine gives it strongness. The mixture becomes a light eaten pâté that is succulent in mouth. Ingredients: quail meat and liver (51%), olive oil, leek, carrot, onion, pasteurized egg white, Toro wine, salt and spices. Net Weight: 90 gr.
Cured sheep cheese made with sheep's milk and lamb's rennet. Matured in cellar during 6 months. 100% artisanal. 2nd Prize to the Best Semicured Sheep Cheese of Spain at the Madrid's Salon Gourmet 2017. Approximate Net Weight: 350-400 Gr.
Ingredients: Tricholoma Portentosum Net Weight: 250 grDrained weight: 185 gr Also known as charbonnier or sooty head, the tricholoma portentosum (Pyrenees Llanega) is a basidiomycete mushroom of the Tricholomataceae family. It grows in autumn and early winter near conifers and beech trees. His flesh is fragile, white, with sweet and mealy, but mild flavor.
Ingredients: Black olives, Boletus edulis, extra virgin olive oil, cream, almonds, fresh garlic, salt, various spices. Net Weight: 125 gr Exquisite combination of the texture and sweet taste of Boletus, and the intensity of the mature black olive.
Salt flakes produced in Isla Cristina (Huelva), seasoned with classic spices of Dehesa of Extremadura like oregano, thyme, peppermint or rosemary. Format: glass jar 100 gr.
The prestigious Spanish company Campo Charro (Salamanca) presents this Iberian acorn-fed Sausage (Chorizo Iberico de Bellota) as a result of the careful selection of the best Iberian pigs that graze in freedom at Salamanca's pasture. Paprika from Extremadura, garlic, oregano and the best Iberian meats are fused during 4 months of maturation to bring us...
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