Bigos with Serrano Ham and Chorizo
Apr17

Bigos with Serrano Ham and Chorizo

We invite you to try the recipe of “Bigos” with serrano ham, chorizo, beef and chicken meat. It is the much appreciated dish of Polish cuisine. Its importance and composition can be compared only to paella in Spain. The difference consists, that instead of rice, the cabbage is used as a base of the dish. Ingredients: The principal components:  1 kg of sauerkraut and 500 g of raw cabbage. 150 grs of ham, 100 grs of chorizo, 150 grs of beef meat  100 grs of chicken 2 onion 2 cloves garlic 2 red pepper 3 bay leaves 50 g of prunes 100 g of dried mushrooms 500 grs of  tomato souce 250 ml of red wine   Preparation: First of all the mushroom broth is prepared..They should be soaked 12 hours before. The next step is to make the stir-fry of onion, garlic and red pepper, in which the beef and chicken meat is added to brown it. Then cover everything with 2 glasses of water and simmer for 45 min. The sauerkraut should be left in the strainer for a while, so that it does not have too much liquid and this way loses the strong taste to sour. Finally add the broth of soaked mushrooms and this of cooking the meat, so the bay leaves. All together is put to simmer for 60 min. At the same time, in another pot we boil the finely cut raw cabbage until it is tender. To sauerkraut “al dente” with the cabbage cooked apart we add the diced ham, chorizo, prunes to season with salt and pepper and tomato sauce leaving it again to simmer for 30 min. At the end we put in the beef and  chicken cut to pieces and red wine to give the last 15 minutes boil. Remove the prepared dish from the fire to cool it. This recipe gives the best result after heating and cooling 2-3 times, before serving and enjoying...

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Hampers & Gifts for Christmas
Oct23

Hampers & Gifts for Christmas

Christmas is just around the corner, get ready! Book your Hampers & Gifts now and schedule the schipment for Christmas. Don’t wait until the last moment and schedule your Christmas Gifts to be delivered at anytime you want. Make your own hampers, select the products you prefer and those best fit your budget. Shipments to all...

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New rules for Iberian products (Pure Iberian)
Jan24

New rules for Iberian products (Pure Iberian)

The January 11th, 2014 was published Royal Decree 4/2014 approving the Quality Standard for Iberian products. The main aim of this Royal Decree is to establish the quality characteristics to be met by products from the Iberian pig. This standard would be effective for products produced from 2014. Thus, for example, an Iberian Bellota with a cure more than 36 months will not come labeling until 2017. One of the improvements associated to the new rules is to increase transparency and strengthen control systems and improve reliability in the designation that actually correspond to the iberian products. – Black Label, for the Jamón de Bellota 100% Ibérico. Hams from pigs reared in freedom in the pastures Iberian 100%, and fed with natural grass and acorns. – Red Label, for the Jamón de Bellota Ibérico. Hams from pigs that are not Iberian 100% because they have been crossed. Reared in freedom in the pastures and fed with natural grass and acorns. These pigs contain between 50% and 100% of Iberian breed. – Green Label, for the Jamón de Cebo de Campo Ibérico. Hams from pigs that are not Iberian 100%, so they have been crossed and contain between 75% and 100% . Reared in freedom in the pastures and fed with natural grass and acorns. – White Label, for the Jamón de Cebo Ibérico. Hams from pigs that have been crossed, they are not 100% Iberian and contain between 50% and 75% of Iberian. Fed with cattle feed in...

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For this Christmas: FREE gourmet PACK with your Bellota ham or shoulder
Oct23

For this Christmas: FREE gourmet PACK with your Bellota ham or shoulder

Only for purchases before 5th Nov!!! Go to the PROMOTION here This Christmas we would like to give you a present with any whole Iberian Bellota ham and the Iberian Bellota shoulder ham you purchase before 5th November. Make the purchase before next 5th of November and we will deliver it to you the day you prefer before Christmas. (See the instructions bellow).   The gift pack contains:  – Chorizo from León (not spicy) – Catalan dry-cured sausage – Cheese portion, Ciudad de Sansueña sec 300gr (raw sheep milk). – Agromar Spider crab paté 100gr Valued in 22.55€ – See pack here     With the purchase of one of this products (before 5th Nov): – Iberian Bellota pata negra Spanish ham – Iberian Bellota Spanish shoulder ham – Iberian Bellota shoulder ham “Gran reserva 2010” – Bellota iberian ham “Gran Reserva 2009” (whole)     Conditions of the promotion: – Valid for purchases until the 5th November 2013 – The gift comes with the purchase of a whole Iberian Bellota ham or Iberian Bellota shoulder ham – Chose the date to be delivered before the 15th December 2013 (+- 1day) – Not combinable with other promotions, coupons, packs or discounts. – Only avalilable on the online...

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Pack “Lip-smacking Spanish goods”
Oct16

Pack “Lip-smacking Spanish goods”

We suggest you this selection of lip-smacking Spanish products:     Piece of pata negra Spanish ham (600gr) Beef Cecina from Leon  600 gr Chorizo from León (not spicy) Catalan dry-cured sausage Manchego sheep cheese (Portion 300gr) Sers Primer Joven 2012, D.O. Somontano Try these typical products of Spain and share them with family or friends. Buen...

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Recipe: Snails with serrano ham and chorizo ​​de Leon
Sep18

Recipe: Snails with serrano ham and chorizo ​​de Leon

Ingredients Snails serrano ham Chorizo from León onion tomato Two cloves of garlic 1 bay leaf Wineglass Extra virgin olive oil salt toasted Almonds Slice of fried bread How to cook   Wash the snails well washed. I add salt and vinegar. We put them in cold water with salt and bay leaf. We put them to cook  about 10 minutes until snails come out. Chop garlic with onions and tomatoes. In a saucepan put the ham and chorizo ​​into small pieces with onion, garlic and tomato. Fry everything until cooked. We add a little white wine and let cook about 20 minutes. We chop almonds, garlic and croutons and add to the sauce. Ready to pour into the...

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