Butifarra Negra Sausage "Grau Vila" new

Butifarra Negra Sausage "Grau Vila" newThe Artisan Butifarra Negra de Perol is a classic sausage from rural Catalonia. The Grau Vila Butifarra follows a traditional recipe and traditional values of producing simple, high quality products. It is made out of a mixture of cuts including; shoulder, raw pancetta, bacon, jowl bacon, roast, face and cheek. The whole mixture is minced together. Salt and pepper are added and mixed with blood to give it its characteristic colour and taste until

The Pasamontes Manchego Añejo is made from raw ewe´s milk

The whole mixture is minced together

This is a Maldonado ham

low temperature cooked

also known as the Iberian Crosshead

results in a perfect dish for any occasion

1kg Tomahawk of Dehesa Beef

Salt and pepper are added and mixed with blood to give it its characteristic colour and taste until obtaining a homogeneous mass before being stuffed and cooked

Iberian suckling pig ribs confit

This particular black-label whole leg

With this easy packaging format "off the bone" you may directly enjoy the ham as a clean delicacy

ideal as a main or in seafood rice dishes