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Those who think that Iberian ham is just their ham are as wrong as those who say that Extremaduran cuisine does not have a taste of the sea. The chest of acorn-fed Iberian sausages is such an explosion of flavor like the Atlantic beating against the Portuguese coast. Discover its influence on Extremadura cuisine through...

This particular "vine" vinegar is extracted directly from the barrel, without undergoing subsequent treatments, so sediments may appear as a result of its aging in oak. 

Contents: 24 milk chocolates - 1 roulette - 1 game board 

Contents: 24 milk chocolates - 1 game board 

Contents: 24 milk chocolate bars with suspects - weapons and rooms in their wrappers - a paper board - note sheets - 4 counters and a pair of dice. 

They say that in the 16th century, King Charles IV, one day hunting, found a subject who was eating something that he did not know: Chorizo. He liked it so much that from then on many of the court dishes were added that delicacy. We recovered this old recipe for Cheese with Celtic Pork Chorizo because it preserves the...

It is a semi-cured soft cheese made with raw milk from OUR OWN COWS. Its most outstanding characteristic is the refinement of its hard and compact natural rind, totally edible, which is infused with a mixture of coffee and cinnamon that gives it its own personality without affecting the interior of the cheese, which...

A very special ketchup (or sauce as it is also known), a favorite recipe of the Wilkin family for more than a hundred years, the best plum tomatoes in the Mediterranean, prepared with experience and care; each jar finished and checked individually before packing.&nbsp; <span...

A crunchy whole grain mustard sauce, with the contrast of the sweetness of natural honey and a spicy touch, perfect to complement a summer salad.&nbsp; &nbsp; <span style="font-family: Verdana;...

Añana Salt in flakes or fleur de sel are sheets of crunchy texture that form on the surface of the threshing floor when the brine evaporates. Harvested by hand before falling to the bottom.&nbsp;