~ Capa Negra Iberico de Bellota, Jamon (36 months)
~ Capa Negra Cebo de Campo, Bone-In Jamon (36 months)
~ Capa Negra Iberico de Bellota, Paleta (36 months)
~ La Bodega Jamon Serrano Sliced ham
~ I Jamon Tacos Ham (small cubes) 500g
~ Iberian Fore Loin (Secreto Iberico)
~ Iberian Tenderloin
~ Corumbel and Rubio Anada 1965 8 °
~ Corumbel and Rubio Balsamic Vinegar 6°
~ Corumbel and Rubio Balsamic Vinegar 6°
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Porkus Crianza Rioja 2008
~ SEÑORIO DE ANDIÓN 2002
~ Luis Felipe Brandy Gran Reserva
~ Rioja Reserva 2006, Marques del Atrio
~ Mont Ferrant Brut Reserva 2008
/ Gourmet / Vinegar
Vinegar
The most popular types of vinegar are made from apples and grapes. If the apples are used, the resulting product is apple cider vinegar. With grapes, the fermentation can produce either balsamic or wine vinegar.

Wine vinegar is the most commonly used type of vinegar in the Mediterranean countries and Central Europe. It is made from red or white wine, and its quality, much like the wine, can vary from modest to excellent.
Vinegar - CORUMBEL AND RUBIO
Corumbel and Rubio vinegars have conquered not only the most demanding and prestigious restaurants around the globe but also have won the hearts of homes through enhancing the flavor and aroma of the best dishes.

The true reason for the success of Corumbel and Rubio vinegars are due to their selective origin, from the wines of the Condado de Huelva. These wines are made from the zalema grape variety, which are found in the wine growing areas. Combining this variety with the traditional system of anadas (vintages) and Soleras-criaderas (controlled continuous mixing of similar vinegars of different ages) produces such exceptional vinegars that now Corumbel and Rubio vinegars are positioned among the elites.
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