Cockle from Noia, very controlled and with papers, as it has a controlled denomination. In size L, the 140 gram can has between 40 and 50 pieces, starting from an initial weight of a little less than a kilo. There is...
Joselito Gran Reserva ham is the result of years of improvement and dedication. Each piece is carefully selected from acorn-fed Iberian pigs raised in the wild and fed a diet rich in acorns and natural resources. The...
Discover the culinary excellence of Joselito's Gran Reserva shoulder ham, now available in our store! Immerse yourself in a world of exquisite flavors and enjoy this gastronomic jewel, which combines tradition,...
In Coalla we offer you a carefully chosen selection of the most outstanding chorizos from Joselito. Joselito's chorizo is distinguished by its authentic flavor and exceptional quality. Each piece is made with top...
In our store, we offer you the opportunity to delight yourself with the Joselito loin caña, a true culinary treasure. Each piece has been carefully selected and comes from acorn-fed Iberian pigs raised free in the...
n our store, you will find Joselito salchichón, made with the best ingredients and following traditional techniques passed down from generation to generation. Each piece is carefully selected and represents the...
CASA RIERA ORDEIX has been officiating in Vic (Barcelona) for more than 165 years and here it brings us this fuet made with the noble parts of pork (bacon, shoulder and lean meat), to which salt, black pepper and...
Summer seems to be getting better with barbecues between family and friends. Juicy and crispy pork ribs, and as a touch of grace, this wonderful slightly spicy Martesco romesco sauce. They will end up putting a...
He has done it again: the Superman from Playa de Vega in Asturias, the scorcher from the Güeyu Mar Restaurant, has decided to make his "scorched" sardines a delicious pate. Those same sardines that he puts on the fire...
They say that Louis XIV of France was already giving the name as host by putting the duck thigh confit in its own fat at his fabulous banquets. Centuries later it became a recurring dish, fast and very easy to...
Agromar's oricios (or sea urchins) are collected from the Cantabric coasts from November to April, and just like the roe are in their shell, they are found when this can is opened.