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Coming from the Galician Rías (Ensis siliqua), it is purchased during the months of May and June. Once 24 hours have passed, at the purification station, they are cooked and shelled by hand. 

Sliced ​​Iberian Ham (50% Iberian Breed)  Berman Iberian sliced ​​ham is made from free-range hams of 50% Iberian breed pigs. The curing process ranges from 24 to 36 months.  <span...

Sliced ​​Iberian Free-Range Ham (50% Iberian Breed)  Berman Iberian sliced ​​ham is made from free-range hams of 50% Iberian breed pigs. The curing process ranges from 24 to 40 months.  <span...

What is cocoa powder?    Once dried and fermented, cocoa beans are pressed in a hydraulic press to obtain cocoa powder on one side and cocoa...

The ventresca is the pectoral part of the tuna (Thunnus alalunga) from the northern ports, primarily Burela and Avilés. It is characterized by its fat content, which makes it juicier and more exquisite.    <p...

Enjoy the authentic Asturian Fabada, where the smoothness of the fresh beans meets the intensity of the meat accompaniments, creating a gourmet experience that will delight your palate. 

Artisan cheese made with raw Manchega sheep's milk.  Brushed rind coated with extra virgin olive oil.  Aged for 6 months. Excellent...