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Creative Lemon and Date Jam. No added sugar, made in Cea, Ourense.    A sour but delicious option. 100% fruit cooked at a low...

Raizame artisan polvorón is distinguished by its quality, incredible texture and unrivalled flavour.    Our traditional recipe...

Enjoy the melody of this beautiful tin can, while you watch the Christmas Eve narrative at the Ratónez's house. Reuse this beautiful tin can and you will always be able to see its interior through the small windows on the front. 

Enjoy the melody of this beautiful tin, while watching the Christmas narrative with the intoxicating feeling of the spirits and creatures of this magical night, in blue. Reuse this beautiful tin and you will always be able to see its interior through the small windows on the front. 

Iberian acorn-fed chorizo ​​1/4 piece with canister (Range 250 - 350gr)    Iberian Bellota Chorizo: This chorizo ​​offers a robust...

Iberian acorn-fed cular salchichón 1/4 piece with canister (Range 250 - 350gr) 

Vela Salchichón features a combination of different color tones, ranging from reddish to purple. This piece is made from a mixture of minced meats sourced exclusively from the prime parts of the pig, seasoned with sea salt, pepper, and garlic. 

Our Lúa Nova coffee is a specialty blend made by and for coffee lovers. It is a 100% Arabica blend that presents a rich floral aroma, chocolate sweetness with notes of caramel, rosé wine, and nuts. 

Coffee liqueur made like the classic Galician liqueurs of a lifetime, thanks to the use of top-quality spirits and the expert blend of different types of coffee, which combine perfectly. The result is a balanced coffee liqueur that invites you to repeat. 

Traditional cream made from a neutral dairy base (extracted from cream) and combined with double-distilled pomace brandy. The result is a very smooth cream with a fine, pleasant texture. 

The herbal liqueur is made from 15 hand-selected botanicals, including green and black tea, orange blossom, lemon verbena, mint, mace, and hyssop. All of these must macerate in the spirit for at least 30 days. Finally, the process is filtered.