~ Laudes Iberico de Bellota, Bone-In Jamon (36 months)
~ Capa Negra Iberico de Bellota, Paleta (36 months)
~ Capa Negra Iberico de Bellota, Bone-In Jamon (36 months)
~ Capa Negra Iberico de Bellota, Jamon (36 months)
~ La Bodega Jamon Serrano Sliced ham
~ Corumbel and Rubio Balsamic Vinegar 6°
~ Iberian Tenderloin
~ Katealde 98% Goose Liver
~ Iberian Fore Loin (Secreto Iberico)
~ Corumbel and Rubio Anada 1965 8 °
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ SEÑORIO DE ANDIÓN 2002
~ Llopart Rose Brut 2009
~ Mont Ferrant Brut Reserva 2008
~ Rioja Reserva 2006, Marques del Atrio
~ Porkus Crianza Rioja 2008
/ Jamon
Iberico
The highest quality hams come from the Iberian blood line, which are descendents of the wild boar. They are produced in the southwestern region of Spain, where they are free to roam the abundant mountain forests, known as ¨dehesas¨ in Spanish. They live off of the acorns (bellota) provided by the cork-oak trees

The Ibérico hog is big, with slender legs and a very long snout. Ibérico pigs are black, with very little hair. They are also much fatter animals with veins of fat running through the muscle of the pig. This, along with the large amount of fat layering each ham, allows the Ibérico hams to be cured much longer, resulting in a much more complex, intense flavor, with a note of sweetness that is unparalleled.
Duroc
Durocs are red pigs with drooping ears. They are the second most recorded breed of swine in the United States and a major breed in many other countries, especially as a terminal sire or in hybrids. In 1812, early "Red Hogs" were bred in New York and New Jersey. They were large in size.

The foundation that formed today's "Duroc" was comprised of Red Durocs from New York and Jersey Reds from New Jersey. At the 1893 Chicago World's Fair, Durocs gained wide popularity at the first successful Duroc hog show. This was only the beginning of the Duroc popularity and success which continues today.
Serrano
Serrano ham is one of Spain's most valued culinary treasures, a symbol of centuries of history and tradition. It is a dry-cured Spanish ham, which is generally served raw in thin slices. The fresh hams are trimmed and cleaned, then stacked and covered with salt for about two to three weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured.
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