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Agromar Paté de Bugre Frasco 100 grsConservas Agromar
Agromar's most classic line has been in operation for 30 years. The spreadable pates of a lifetime at popular prices.
Agromar's most classic line has been in operation for 30 years. The spreadable pates of a lifetime at popular prices, undertake to include good raw materials so as not to detract from quality or flavor. 40% lobster / bugre.
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- Conservas Agromar
- 100 grs
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An evocation of innocence, laughter, and freshness to be shared when young or not so young. Les Cousins ??Marc & Adriá is a project located in the town of Porrera (D.O.Q. Priorat). Two cousins ??of the same age who have grown up sharing experiences, friends and work in the vineyards and family wineries (Mas Martinet and Cims de Porrera).
We appeal to the most classic when it comes to mixtures with chocolate: don't miss out on this tablet full of pieces of toasted macadamia nuts and candied orange. 34% cocoa with whole milk, to soften and add creaminess to the citrus touch of the orange. Irresistible tandem.
Otras Conservas Marinas
Between 8 and 12 oysters can be from the US and Canada, succulent pieces with a delicate smokiness that provides the necessary touch for the flavor to be enhanced. A versatile can that we can consume like this, from the same can, or by mounting a luxury canapé on a toast of bread, a thin layer of butter and topped with a fresh chive leaf.
It is a unique wine, not only shows the perfume and varietal elegance of Albarín Blanco, and the verticality and potential of the fresh climates of the north, but also the purity of the chestnut tree that decorates the green Asturian landscape. 600 bottles.
Conservas de Carne
The origin of this gastronomic delight dates back to the 1st century and its creation is attributed to Marco Gavio Apicio, who made complicated recipes such as foie gras obtained from the liver of goose fed with figs. We give thanks to that creative mind, since today it is considered a culinary delicacy.
Sardinas que se rulan en Asturias de junio a agosto y en Rias Baixas de septiembre a octubre en busca de la carga de grasa óptima. Se trata de sardina grande que se asa con madera de encina. El escabeche, con aceite de oliva virgen extra Arbequina de Castillo de Canena, vinagre de manzana y aromáticos.