Active filters

Their small size, delicacy and intense flavor make them a delicacy in demand by their many followers. Captured at dawn when their intestines are still empty. Manual preparation but with special delicacy due to its small size. 

Cañarejal is already a symbol of high quality and respect for the best Castilian cheesemaking tradition.  Cañajeral Cremoso is a cheese made with freshly milked sheep's milk and matured for a minimum of 20...

Morbier cheese is characterized by its smooth and creamy flavor. Its semi-soft and slightly elastic texture melts on the palate, leaving an unctuous and pleasant sensation. Its flavor is delicate, with subtle notes of nuts and a slight acidity. The black line of plant ash adds an earthy touch and a unique depth of...

Octopus is very difficult to make canned as it requires a meticulous artisanal process for the final product to be perfect.    ...

Mature, full-fat Quejo cheese made with raw sheep's milk, Val do Rexo    Made from Latxa sheep from the Val do Rexo farm. As our...