Platters of  cold cuts - bellota

Spanish Ham Tasting

Spanish jamón & cured meats

Olive oil

The Spanish liquid gold

Spanish extra virgin olive oil - AOVE

Iberian pigs, raised in freedom in the Dehesa

Iberian cured meats

Sierra of Aracena and Picos de Aroche in Jabugo - Spain

Iberian acorn paleta

100% Iberian cured meats

The Curing Process - open windows to allow the mountain air to circulate around the hams

Spanish charcuterie, olive oil and artisanal preserves

€11.00
Weight (kilo)
  • 100 g
  • 3 x 100 gr
  • 10 x 100 g
(1)
Around 100g of Iberian acorn tenderloin. From a whole cut of 20-25 cm, cured for approximately 3 months. The tenderloin is a cut that is appreciated for the quality of the meat, which is low in fat and particularly...

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