Fresh and fruity, reminiscent of the varieties from which it is made, along with citric aromas.
Aromatically very complex: ripe, jammy fruits, fine spices, dried fruit and nuts... perfectly arranged with the oak flavours from the barrel-ageing.
Internationally known as Queen olives, these olives derive their name from the size (“Gordo” meaning “fat” in Spanish).
This is a delicious pâté, made using full-flavoured porcini mushrooms and extra virgin olive oil. An exquisite appetizer, ideal for spreading on a slice of bread. Ideal for enhancing the flavour of fresh pasta.
Elaborated with the best kept secret of our ancestors. A family recipe with olive oil, pepper, garlic, and mix of spices.
Turrón blando is made by grinding toasted almonds, egg yolk and honey to form a sticky paste. Then, it is reheated and beaten for hours until it forms a soft and even mix that is cooled in square metal containers to be cut into thick slices and packed in plastic. Cut it into small pieces and taste it with tea or coffee.
Artesanal violets petals jam, no conservatives or colorants. A jam of inimitable intense flavor and unusual texture, which makes it the perfect jam for breakfast or dessert. Try it with cheeses, glazed with ice cream or fresh fruit.
Genuine product made of figs and almonds. Best used as dessert but tasty with cheese or in salads.
Spain’s most international cheese. Ewe’s milk cheese aged for between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture.
Made from the landrace breed of Iberian pig. The curation time varies from 18 to 36 months.