Official Gourmet Catalogue

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COOKED POTATOES FOR SPANISH OMELETTE 470 g REF.: 30087 COOKED POTATOES WITH ONION FOR SPANISH OMELETTE 470 g REF.: 30088 COOKED POTATOES WITH ONION & RED PEPPER FOR SPANISH OMELETTE 470 g REF.: 30089 III. - PRESERVES, PÂTÉS & READY-MADE FOOD
VEGETABLE SOUP CREAM 485 ml REF.: 30090 COURGETTE SOUP CREAM 485 ml REF.: 30091 PUMPKIN SOUP CREAM 485 ml REF.: 30092 III. - PRESERVES, PÂTÉS & READY-MADE FOOD
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
Page 9 and 10: IBERIAN BELLOTA “MORCILLA” IBER
Page 11 and 12: 100 g “CÁRDENO” REF.: 10019 I.
Page 13 and 14: MANCHEGO AGED CHEESE PDO MANCHEGO M
Page 15 and 16: 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
Page 27 and 28: SMALL CUTTLEFISH IN ITS OWN INK 8/1
Page 29 and 30: 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
Page 41 and 42: MUSSELS IN PICKLED SAUCE 12/16 PIEC
Page 43 and 44: LIGHT TUNA BELLY IN OLIVE OIL REF.:
Page 45 and 46: MUSHROOMS WITH EXTRA VIRGIN OLIVE O
Page 47 and 48: DEER PÂTÉ WITH PEDRO XIMÉNEZ 120
Page 49: ALBACORE TUNA & RED PEPPERS PÂTÉ
Page 53 and 54: COOKED POTATOES WITH ONION & PEPPER
Page 55 and 56: TRIPE “MADRID STYLE” 380 g REF.
Page 57 and 58: COD PIE 2,3 Kg REF.: 30107 OCTOPUS
Page 59 and 60: BLACK PUDDING PIE 2,3 Kg REF.: 3011
Page 61 and 62: MEAT LASAGNA 3 Kg REF.: 30119 VEGGI
Page 63 and 64: CHEESE TIDBITS 1 Kg REF.: 30125 TUN
Page 65 and 66: EXTRA VIRGIN OLIVE OIL 5 l REF.: 40
Page 67 and 68: EXTRA VIRGIN OLIVE OIL 1 l REF.: 40
Page 69 and 70: “PICUAL” OLIVE OIL 500 ml REF.:
Page 71 and 72: “HOJIBLANCA” OLIVE OIL 250 ml R
Page 73 and 74: EXTRA VIRGIN OLIVE OIL 25 ml REF.:
Page 75 and 76: “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 and 128:
SHERRY VINEGAR 250 ml REF.: 60034 R
Page 129 and 130:
HONEY BALSAMIC VINEGAR 250 ml REF.:
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:
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Official Gourmet Catalogue

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