This green olive pâté is an Andalusian version of the famous recipe of Provence, recommended to put it on a small toast for aperitif.
Ingredients: 83% green olives, capers, extra virgin olive oil, citric acid, lactic acid, wine vinegar, garlic, salt, herbs from Provence.
Net weight: 120 g.
It is one of our favourite pieces, made with the Iberian "presa" (shoulder cut), which is one of the noble parts of Iberian pork. The meat is seasoned with salt, garlic, a little bit of sweet smoked paprika powder and a touch of oregan.
The taste is similar to the one of Loin, but as the "presa" has more infiltrated fat, this piece is more juicy and...
Elaborated exclusively with Iberian Acorn Fed pork meat by our friends from El Niño Manuel in Aracena (Huelva, Andalusia).
Presentation: Half piece 700g. or Sliced pack 200 g.
Sheep old cheese with olive oil.
100% raw sheep milk
Presentation: Wedge of various sizes.
Elaborated in Llera (Badajoz, Extremadura).
One of our best sellers!
Iberian Takeaway pack
100 g 100% Iberian breed acorn fed Ham
100 g 100% Iberian breed acorn fed Loin
200 g Iberian breed acorn fed Chorizo
200 g Iberian breed acorn fed Salchichón
Handmade breadsticks cooked in wood oven
This pack comes in a reusable organic cotton bag stamped with the different parts of the Iberian pork.
This deer pâté is an exquisite and natural emulsion of fresh deer liver and meat, which makes it soft and delicious, with a sweet Sherry wine, in this case Pedro Ximénez. This wine gives it a fruity, subtile and soft aroma. These ingredients make this pàté a delicious gastronomic jewel.
Net weight: 100 g.