Sheeps cheese from La Mancha in central Spain matured for a minimum of six months. Slightly piquant with a hint of nuttiness.

The Gourmet Selection includes the following:
2 x 100g. packs of sliced Jamón Ibérico

(Iberian free-range acorn-fed ham)

2 x 100g. packs of sliced Paleta Ibérica

(Iberian free-range acorn-fed shoulder)

2 x 100g. packs of sliced Jamón de Trevélez

(20 month cure serrano ham)

2 x 100g. packs of sliced Chorizo Ibérico

(Iberian free-range acorn-fed chorizo)

2 x 100g. packs of sliced Salchichon Ibérico

(Iberian free-range acorn-fed salchichon)

2 x 100g. packs of sliced Lomo

(Cured paprika pork loin)

2 x 100g. packs of sliced Lomo Pimienta

(Cured peppered pork loin)

2 x 220g. jar Bonito del Norte

( Line-caught white tuna fillets in olive oil)

1 x 240g. wedge Manchego

(Sheep’s cheese aged for 9-12 months)

1 x 250g. box Walnut Membrillo

(Quince with walnuts)

1 x 500ml. Autrigon - Extra Virgin Olive Oil

(Organic extra virgin olive oil)

1 x 200g. Turron Alicante

(Hard almond nougat)

1 x 200g.Turron Jijona

(Soft almond nougat)

These flavoursome cooking Chorizos pack quite a punch without being over-the-top spicy.

The Ibérico pig is native and exclusive to the Iberian Peninsula and raised freely in an unique ecosystem known as the Dehesa. These are extensive Mediterranean woodlands abundant in Cork and Holm Oaks whose fruit, the acorn ("bellota"), along with the fresh aromatic grass is the staple diet of the Ibérico pig. Its ham is also known as "Pata Negra" and is probably the most revered in the world.

The Ibérico pig is native and exclusive to the Iberian Peninsula and raised freely in an unique ecosystem known as the Dehesa. These are extensive Mediterranean woodlands abundant in Cork and Holm Oaks whose fruit, the acorn ("bellota"), along with the fresh aromatic grass is the staple diet of the Ibérico pig. Its ham is also known as "Pata Negra" and is probably the most revered in the world.

Lomo Embuchado is pork loin that has been marinated in paprika and air dried for 4 months in the mountains of Trevelez.

This pork loin has been rolled in crushed peppercorns and air dried for 5 months in the Spanish Trevelez mountains.

In Trevélez, they still cure hams the old fashioned way, using only sea salt (no nitrates) and mountain air. They maintain that while hams may be cured in 10 to 12 months, it takes longer to achieve depth of flavour. It takes a long time, but the resulting ham is well worth the wait.

In Trevélez, they still cure hams the old fashioned way, using only sea salt (no nitrates) and mountain air. They maintain that while hams may be cured in 10 to 12 months, it takes longer to achieve depth of flavour. It takes a long time, but the resulting ham is well worth the wait.

Paleta is shoulder of Iberian pork, cured for a minimum of 18 months. Smaller and with more fat, this is another way to experience the delicious Ibérico flavour.

Paleta is shoulder of Iberian pork, cured for a minimum of 18 months. Smaller and with more fat, this is another way to experience the delicious Ibérico flavour.

Handmade using meat from acorn-fed Iberian pigs, the quality of these cured sausages is outstanding

Handmade using meat from acorn-fed Iberian pigs, the quality of these cured sausages is outstanding.

Handmade using meat from acorn-fed Iberian pigs, the quality of these cured sausages is outstanding

Handmade using meat from acorn-fed Iberian pigs, the quality of these cured sausages is outstanding

A delicious quince jelly