Ideal for 2-3 people tapas meal.
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Semi-cured/Cured goat cheese: Half cheese, aprox. 350g. Semi-cured handmade cheese from freshly pasteurised goat's milk. Pre-draining curd cheese with a buttery and compact texture. It has some notes of butter, toffee, nuts and a hint of goat milk. You can choose your favourite: Natural, Paprika, Smoked or marinated in extra Virgin olive oil.
Chorizo cular de bellota iberico 100g. Acorn-fed Iberico pork lean, salt, paprika, oregano, garlic and their traditional house spices blend. traditional holm oak smoking and cured in natural wood curing sheds.
Jamon 50% Iberico Acorn-fed 100g. Acorn-fed Iberico Ham, salted and cured following the traditional techniques in natural curing sheds. When cut, it has a pinkish colour, with infiltrated and shiny fat, it is its bouquet and flavour that distinguish it as the best. 50% Iberico Ham.
Lomito Iberico. Dry-cured Iberico head pork loin 400g, cured in natural wood curing sheds. This piece is usually considered the tastiest of the Lomo family. The balance between fat and meat gives this piece a unique taste, try this out and you may not want to try any other iberico again.
Gourmet picos. Bread Sticks 140g.
Artisan Almond and Chocolate Turron 300g , made of Spanish Marcona almonds and milk chocolate. You cannot imagine Christmas in Spain without a piece of turron as a desert.
These products have been made by local producers based in our hometown, Ávila, a medieval city located in the heart of Spain.
How to consume and store our products?
- Every iberico package is made of 100g of products. Iberico is already sliced to facilitate its consumption and storage.
- For best results, simply open the package at least 30 minutes before you eat.
- Iberico products can last for up to 2 weeks in your fridge in a container or the original packaging - just make sure you cover them! If you can resist eating it all in one go, let us know! ;)
- We recommend a fridge temperature of between 4 and 10 degrees Celsius.