The 275-gram Ponderosa Morteruelo is an exquisite traditional pâté of Spanish cuisine, originally from the Castilla-La Mancha region. Morteruelo is a typical and emblematic dish of this area, and La Ponderosa has...
The 620 gram Pickled Ponderosa Partridge is an exquisite product that combines the delicacy of partridge meat with the traditional pickling process, creating a unique culinary experience.
Tripe is a typical dish of Spanish gastronomy that consists of a preparation based on beef tripe, chorizo, black pudding, paprika and other spices.The can of El Gaitero canned tripe contains 400 grams of product and...
La Venta 1897 gourmet preserves are a different option in the world of gourmet tapas. Without dyes, preservatives or added sugars, unlike other packaged products, the products of the 1897 sale are made directly inside...
La Venta 1897 gourmet preserves are a different option in the world of gourmet tapas. Without dyes, preservatives or added sugars, unlike other packaged products, the products of the 1897 sale are made directly inside...
La Venta 1897 gourmet preserves are a different option in the world of gourmet tapas. Without dyes, preservatives or added sugars, unlike other packaged products, the products of the 1897 sale are made directly inside...
La Venta 1897 gourmet preserves are a different option in the world of gourmet tapas. Without dyes, preservatives or added sugars, unlike other packaged products, the products of the 1897 sale are made directly inside...
Bendita Sopa's beef broth is made with beef, vegetables, salt, and spices. The result is a broth with a good meat flavor, ideal to heat and drink as is or to cook meat with it (rosemary sirloin works very well) in the...
The chicken broth of Bendita Sopa saves us from the rush when we want to make a rice or a baked meat and we do not have prepared bottom. It has chicken and vegetables and is defatted so that it is light, light but...
The Blessed Soup stew broth seems to us a broth of 10. It has chicken, beef and pork, chickpeas, carrots and potatoes. The delicious of the simple. Those traditional flavors in a bottle, ready to enjoy. If you want a...
The Landes Duck Foie Gras Bloc with chunks and Lafitte truffle contains 30% whole Foie Gras chunks, integrated into the block, along with pieces of black truffle, 3%, salt and spices. It stands out for being tasty and...
The Landes Duck Foie Gras Bloc with Lafitte chunks contains 30% whole Foie Gras chunks, integrated into the block, with salt and spices. It stands out for being tasty and colorful since, when cut, all the pieces of...
Lafitte's Whole Landes Duck Foie Gras is a preserved duck liver, mixed with salt and spices, which stands out for being tasty and abundant. It is very versatile, and the citrus and fresh touch is a movie. We like to...
Lafitte Pate Landais contains a 50% percentage of Bloc de Foie Gras, emulsified with pork, duck skin, armagnac, egg and spices, to achieve a creamy texture in a quality, succulent spread. A perfect can as a special...
Lafitte Duck Foie Gras Mousse has a delicate texture and a intense and elegant flavor. It contains 55% of duck liver, emulsified with egg, duck fat, spices ... to achieve a high quality preserve. We recommend...
Lafitte's whole goose Foie Gras is a clean goose liver preserve, with pepper, salt and spices, prepared in an artisanal way as is the usual brand of the House, ready to be part of a full-fledged feast. It is...
The Bloc de Foie Gras with Lafitte pieces is a 50% mix of goose foie gras, with whole pieces of the liver, with pepper and spices. It is recommended to put in the refrigerator 6 hours before consuming so that the...
Etxenike's goose mousse has a fine texture and is very well integrated. It is made with the liver and meat of the goose and duck, in different percentages. Ideally, put it in the fridge at least 2 hours before...
Etxenike's quail stuffed with foie gras is already boneless, with a point of grill and stuffed with duck foie gras from the Landes. It is made completely by hand. To share this tin is perfect between two, it will be...
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...