~ Capa Negra Iberico de Bellota, Jamon (36 months)
~ La Bodega Jamon Serrano Sliced ham
~ Capa Negra Iberico de Bellota, Bone-In Jamon (36 months)
~ Capa Negra Iberico de Bellota, Paleta (36 months)
~ Laudes Iberico de Bellota, Bone-In Jamon (36 months)
~ Corumbel and Rubio Anada 1965 8 °
~ Katealde 98% Goose Liver
~ Seleccion Lamb Chops Bone-In
~ Iberian Tenderloin
~ Iberian Fore Loin (Secreto Iberico)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ SEÑORIO DE ANDIÓN 2002
~ Porkus Crianza Rioja 2008
~ Rioja Reserva 2006, Marques del Atrio
~ Mont Ferrant Brut Reserva 2008
~ Llopart Rose Brut 2009
/ 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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