Gourmet Catalogue_Tasted In Spain

More documents

Recommendations

Info

CARAMELISED SLICED APPLE 220 g REF.: 60019 CARAMELISED ONION WITH SHERRY VINEGAR 220 g REF.: 60020 GREEN OLIVE JAM 250 g REF.: 60021 VI. SEASONINGS & SAUCES
ONION JAM 280 g REF.: 60022 PUMPKIN JAM 280 g REF.: 60023 RED PEPPER JAM 280 g REF.: 60024 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
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 and 50:
ALBACORE TUNA & RED PEPPERS PÂTÉ
Page 51 and 52:
VEGETABLE SOUP CREAM 485 ml REF.: 3
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: CARAMELISED ONIONS & ROASTED PEPPER
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:
TMIC www.tmic.eu export@tmic.eu C/
show all

Gourmet Catalogue_Tasted In Spain

Create successful ePaper yourself

Delete template?

Save as template?