Official Gourmet Catalogue

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PEDRO XIMENEZ SHERRY VINEGAR 250 ml REF.: 60037 BALSAMIC VINEGAR 250 ml REF.: 60038 CHERRY BALSAMIC VINEGAR 250 ml REF.: 60039 VI. SEASONINGS & SAUCES
HONEY BALSAMIC VINEGAR 250 ml REF.: 60040 FIG BALSAMIC VINEGAR 250 ml REF.: 60041 TRUFFLE FLAVOURED BALSAMIC CREAM 150 ml REF.: 60042 VI. SEASONINGS & SAUCES
Page 1 and 2:
CATALOGUE 2018 PREMIUM SPANISH FOOD
Page 3 and 4:
I. - IBERIAN PORK II. - CHEESE III.
Page 5 and 6:
IBERIAN BELLOTA HAM +6KG IBERIAN BE
Page 7 and 8:
IBERIAN BELLOTA CANE LOIN (“LOMO
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IBERIAN BELLOTA “MORCILLA” IBER
Page 11 and 12:
100 g “CÁRDENO” REF.: 10019 I.
Page 13 and 14:
MANCHEGO AGED CHEESE PDO MANCHEGO M
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BLENDED SEMI-MATURE CHEESE BLENDED
Page 17 and 18:
MATURE SHEEP CHEESE SEMI-MATURE SHE
Page 19 and 20:
SEMI-MATURE SHEEP CHEESE SEMI-MATUR
Page 21 and 22:
ANCHOVY FILLETS IN EXTRA VIRGIN OLI
Page 23 and 24:
VERY SMALL SARDINES IN OLIVE OIL 10
Page 25 and 26:
VERY SMALL SPICY SARDINES IN OLIVE
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SMALL CUTTLEFISH IN ITS OWN INK 8/1
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HAKE ROE MEDALLIONS IN SPICY OLIVE
Page 31 and 32:
LIGHT TUNA BELLY IN OLIVE OIL REF.:
Page 33 and 34:
NATURAL STYLE “RÍAS GALLEGAS”
Page 35 and 36:
NATURAL COCKLES 20/30 PIECES. MINIG
Page 37 and 38:
FRIED MUSSELS IN PICKLED SAUCE. MIN
Page 39 and 40:
LIGHT TUNA IN OLIVE OIL REF.: 30055
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MUSSELS IN PICKLED SAUCE 12/16 PIEC
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LIGHT TUNA BELLY IN OLIVE OIL REF.:
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MUSHROOMS WITH EXTRA VIRGIN OLIVE O
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DEER PÂTÉ WITH PEDRO XIMÉNEZ 120
Page 49 and 50:
ALBACORE TUNA & RED PEPPERS PÂTÉ
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VEGETABLE SOUP CREAM 485 ml REF.: 3
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COOKED POTATOES WITH ONION & PEPPER
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TRIPE “MADRID STYLE” 380 g REF.
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COD PIE 2,3 Kg REF.: 30107 OCTOPUS
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BLACK PUDDING PIE 2,3 Kg REF.: 3011
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MEAT LASAGNA 3 Kg REF.: 30119 VEGGI
Page 63 and 64:
CHEESE TIDBITS 1 Kg REF.: 30125 TUN
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EXTRA VIRGIN OLIVE OIL 5 l REF.: 40
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EXTRA VIRGIN OLIVE OIL 1 l REF.: 40
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“PICUAL” OLIVE OIL 500 ml REF.:
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“HOJIBLANCA” OLIVE OIL 250 ml R
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EXTRA VIRGIN OLIVE OIL 25 ml REF.:
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“HOJIBLANCA” OLIVE OIL BOX 500
Page 77 and 78: EXTRA VIRGIN OLIVE OIL & FUNGHI POR
Page 79 and 80: EXTRA VIRGIN OLIVE OIL & BAYLEAF 25
Page 81 and 82: EXTRA VIRGIN OLIVE OIL SPRAY 200 ml
Page 83 and 84: MANZANILLA OLIVES WITH PAPRIKA 370
Page 85 and 86: CANNED BLACK OLIVE Calibre: 240/260
Page 87 and 88: CANNED WHOLE BLACK OLIVE 300 g REF.
Page 89 and 90: MANZANILLA OLIVE 1ª Calibre: 200/2
Page 91 and 92: AUBERGINE FLAVOURED OLIVE 4,3 Kg RE
Page 93 and 94: “GAZPACHA” OLIVE 2,3 Kg REF.: 4
Page 95 and 96: COCKTAIL STICKS 2,3 Kg REF.: 40097
Page 97 and 98: V. - FROM THE BEST PASTURES « Pure
Page 99 and 100: PRE- CUT TOP QUALITY STRIPLOIN 25 K
Page 101 and 102: PRE- CUT HIGH QUALITY SIRLOIN 8 Kg
Page 103 and 104: BEEF CHEEKS 2 Kg REF.: 50016 OXTAIL
Page 105 and 106: PREMIUM QUALITY GALICIAN STRIPLOIN
Page 107 and 108: HIGH QUALITY GALICIAN RIB-EYE 18 Kg
Page 109 and 110: GALICIAN TENDERLOIN 3 Kg REF.: 5003
Page 111 and 112: KNUCKLE PREMIUM QUALITY 10 Kg REF.:
Page 113 and 114: SLICED COW HAM 100 g REF.: 50046 BE
Page 115 and 116: VI.- SEASONINGS & SAUCES. « Give y
Page 117 and 118: SMOKED SEA SALT FLAKES 120 g REF.:
Page 119 and 120: PERSIAN BLUE SALT 280 g REF.: 60010
Page 121 and 122: CARAMELISED ONIONS & ROASTED PEPPER
Page 123 and 124: ONION JAM 280 g REF.: 60022 PUMPKIN
Page 125 and 126: ALIOLI GARLIC SAUCE 140 g REF.: 600
Page 127: SHERRY VINEGAR 250 ml REF.: 60034 R
Page 131 and 132: RASPBERRY PULP VINEGAR 100 ml REF.:
Page 133 and 134: MINI-BOTTLE SHERRY VINEGAR 25 ml RE
Page 135 and 136: GREEN OLIVE & RED PEPPER CREAM 180
Page 137 and 138: TOMATO SAUCE “GRANDMOTHER STYLE
Page 139 and 140: TOMATO JAM 1 Kg 270 g 130 g 50 g RE
Page 141 and 142: CARAMELISED ONIONS WITH SHERRY VINE
Page 143 and 144: GREEN OLIVE JAM 270 g 130 g REF.: 6
Page 145 and 146: “PEDRO XIMÉNEZ” REDUCTION 500
Page 147 and 148: CHOCOLATE BAR WITH EXTRA VIRGIN OLI
Page 149 and 150: EXTRA VIRGIN OLIVE OIL & ALMOND “
Page 151 and 152: SPELT, CHOCOLATE & EXTRA VIRGIN OLI
Page 153 and 154: ROSEMARY HONEY 250 g REF.: 70019 EU
Page 155 and 156: APPLE JAM WITH CINNAMON 210 g REF.:
Page 157 and 158: BITTER ORANGE MARMALADE 1 Kg 270 g
Page 159 and 160: BLACKBERRY JAM 1 Kg 270 g 130 g 50
Page 161 and 162: FIG JAM 1 Kg 270 g 130 g 50 g REF.:
Page 163 and 164: HANDMADE ALMOND “LENGÜETAS” 30
Page 165 and 166: PUFF PASTRY CHEESECAKE 2 Kg REF.: 7
Page 167 and 168: RIBERA DEL DUERO D.O. RED WINE PRIV
Page 169 and 170: BLACK OLIVE FLAVOURED ARTISANAL BEE
Page 171 and 172: “CHULA IPA” ARTISANAL BEER 330
Page 173: TASTED IN SPAIN www.tastedinspain.e
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Official Gourmet Catalogue

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