~ Capa Negra Iberico de Bellota, Bone-In Paleta (36 months)
~ Capa Negra Cebo de Campo, Bone-In Jamon (36 months)
~ Capa Negra Iberico de Bellota, Bone-In Jamon (36 months)
~ I Jamon Tacos Ham (small cubes) 250g
~ I Jamon Tacos Ham (small cubes) 500g
~ Katealde 98% Goose Liver
~ Corumbel and Rubio Anada 1965 8 °
~ Iberian Fore Loin (Secreto Iberico)
~ Iberian Tenderloin
~ Corumbel and Rubio Balsamic Vinegar 6°
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Porkus Crianza Rioja 2008
~ Mont Ferrant Brut Reserva 2008
~ Luis Felipe Brandy Gran Reserva
~ SEÑORIO DE ANDIÓN 2002
~ Rioja Reserva 2006, Marques del Atrio
/ Gourmet / Meat Cut - Duroc
The Duroc breed of pig originated in the corn growing regions of the USA, and today is commonly found as a terminal sire in modern crossbreeding production systems. It is a muscular breed with a distinctive red coat, which may vary from honey to mahogany, and drooped ears. They remain fairly lean as they grow, not putting down excess fat outside the muscles until they have finished growing and are overfed. The result is succulent meat with a nice level of fat within it.
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