How do you make fig chocolates?    "We select the best dried figs, fill them with our dark chocolate truffle with a touch of...

Albariño with carbonic maceration  Enxebre is a delicious Albariño designed by the master hand of winemaker José Hidalgo using the ancient method of carbonic maceration. The grapes come from old vines in the historic Salnés...

Ron Flor de Caña Centenario 18 years is an ultra-premium rum aged for 18 years in American oak barrels.    It is sustainably...

Castaing duck rillettes is a preserved foie gras that is produced by hand from duck meat, duck fat and salt. 

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. 

Jamón Joselito (pieza entera)  Estuche de aceite de oliva virgen extra ecológico Artajo   Luxury Box Collection Pancracio...

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;...

Each of Inés Rosales' Oil Cakes are unique and unrepeatable thanks to the delicate hands that shape them before baking. All our Cakes are handmade, in an artisanal way, which gives them that unique and special touch that is so characteristic.&nbsp; <span style="font-family: Verdana;...

120g&nbsp;

Hake is one of the most appreciated and consumed fish in Spain. The fishing technique known as pincho consists of using four or five rods of approximately six or seven meters. From each one hangs a 500-meter mother line with about 20 or 25 hooks. When the hake bites, the mother line is collected with the help of...