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Our chorizo herradura is produced in El Bierzo, in the León area. The climate and spectacular landscape which surround this area play an important part in the process to obtain this excellent product. The quality of the meats and ingredients selected by our producers is of paramount importance, using the best meat cuts available and the highest-quality paprika. Our chorizo is still cured and gently smoked using oak wood, in the traditional way, giving it its distinctive flavour and quality.
Salchichón is a traditional Spanish cured meat. Ours is made by a family business, nestled in the foothills of the Pyrenees of Navarra. Salchichón sausage is produced from 100% Spanish shoulder-cut pork meat, coarsely ground, with some added spices. Chunks of ground peppercorn, randomly distributed among the bits of fat, are common throughout this sausage's hard texture. This stronger-flavoured cured sausage is commonly served as an appetiser – with cheese or hearty breads and robust red wines.
Our serrano ham is manufactured by a renowned family business, España e Hijos SA, in the small town of Escalonilla, near Toledo, in the region of Castilla-La Mancha, southwest of Madrid. The ham is made from white Duroc pigs, sourced from around the region, then salt-cured and air-dried, in the traditional manner.
Our Manchego cheese is made by the descendants of shepherds and is in the hands
of the fourth generation of the same family.
The milk is carefully selected from the best sheep of the La Mancha region, with the curing process rigorously followed, to obtain the best-quality Manchego cheeses. Coming from La Mancha, an area very famous for great cheese, our Manchego cheese proudly carries the DO label, granted by the Denominación de Origen's governing body. The cheese is cured for a minimum of three months, resulting in a soft, crumbly texture, a light, creamy yellow colour and a full-bodied taste.
Pimentón de La Vera is a very select type of paprika, originating from La Vera, in Cáceres. This region has a unique climate and a natural environment which offers perfect conditions to grow the well-known Pimentón de La Vera DO. Each chilli is delicately picked to ensure that it is in perfect condition to then make various products.
In 1910, a woman named Inés Rosales Cabello, from a small village near Seville, in southern Spain, began making sweet, crispy flatcakes or 'tortas de aceite', with the area's extra-virgin olive oil, and sold them at the local train station. The cakes, known as sweet olive oil tortas, were hand-flattened and hand-wrapped in a distinctive wax paper, to keep them fresh. Today, these are still made and wrapped in the same way, with exactly the same recipe.