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Delicatessen

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  • Organic dehydrated mushrooms: Billet (Boletus edulis) per kilo
    Organic dehydrated Boleto mushrooms in bulk (KG): Billet (Boletus edulis) HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream. Eco-friendly product  

  • Dehydrated organic Shiitake mushrooms (Shiitake)
    Shiitake from organic production dehydrated in bulk by (KG): Shiitake (Shiitake) HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; sautéed as an appetizer or starter; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.   Eco-friendly product

  • Flour of chestnut Lodge in jar PET 530 g
    Chestnut flour. Vacuum packing in glass jar or PET – Without preservatives or dyes. Sin gluten. Chestnuts refined. - Ingredients: Chestnuts (Castanea sativa). - Recommended.- Ideal for making bread and desserts. - Sin gluten.

  • Grelos : Posada in glass jar
    Grelos natural Galicia, carefully selected, after the first frost, to retain their full flavor. Cooked and ready to eat. Packed in glass bottle. Ideal for wines, Scrambled, creams and purees. Perfect pie filling and croquettes. It can be served as an accompaniment to all kinds of pasta, meat and fish. Net Weight: 360 g.

  • Jam Extra of Mirabel do Rosal “Alén do Val” 280 Ml. ECO
    The Extra Jam Mirabel do Rosal two concepts that make it a distinctive product of Galicia hide. On the one hand, the quality of its ingredients, cultivated by the fantastic climate of southern Pontevedra and the river Miño. On the other, the thoroughness of its manufacturing process gives the jam Alen Val do a body and a texture that maximize the delicious taste of this variety of plum. For your taste characteristics and food properties, it becomes an ideal product both breakfast, and snacks, and desserts, appetizers and snacks noon. Further, their ingredients are 100% ecological and its manufacturing process follows traditional methods which elevate this jam to list "Top Ten" gourmets of healthy eating. If you want to enjoy one of the most amazing flavors do Rosal valley or delight your guests with a pinch of gastronomy of Galicia, go ahead and acquire as a package of Extra Jam Mirabel of Alen do Val in our shop. ¡Bon advantage!
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    Mirabeles Extra Syrup “Alén do Val” 280 Ml. ECO
    The Extra Jam Mirabel do Rosal two concepts that make it a distinctive product of Galicia hide. On the one hand, the quality of its ingredients, cultivated by the fantastic climate of southern Pontevedra and the river Miño. On the other, the thoroughness of its manufacturing process gives the jam Alen Val do a body and a texture that maximize the delicious taste of this variety of plum. For your taste characteristics and food properties, it becomes an ideal product both breakfast, and snacks, and desserts, appetizers and snacks noon. Further, their ingredients are 100% ecological and its manufacturing process follows traditional methods which elevate this jam to list "Top Ten" gourmets of healthy eating. If you want to enjoy one of the most amazing flavors do Rosal valley or delight your guests with a pinch of gastronomy of Galicia, go ahead and acquire as a package of Extra Jam Mirabel of Alen do Val in our shop. ¡Bon advantage!
  • Sale! typical Galician broth

    Caldo Gallego Porto-Muíños
    The Caldo Gallego Porto-Muíños is simply caldo gallego recipe traditional, soup of local vegetables, potato finely chopped, turnip, beans and chorizo.

    How do you enjoy the Galician broth?

    He opens the can, heats up, and enjoy this fabulous broth. A dish with a lot of tradition, now brought to your home.

  • Dried mushrooms blends in case 25 grs
    Mixtures of dried wild mushrooms in cardboard box 25 g
    • Billet (Boletus edulis)
    • Colmenilla (Morchella sp.)
    • Mushrooms (Calocybe gambosa)
    • Rebozuelo (CANTHARELLUS eibarius)
    • Shiitake (Shiitake)
    Expiration: 3 years Conservation: Ambient temperature Different types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices ... HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.

  • Dried mushrooms in box: Trumpet of death (Craterellus cornucopioides)
    Dried wild mushrooms in cardboard box: Trumpet of death (Craterellus cornucopioides) 25 g Expiration: 3 years Conservation: Ambient temperature Different types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices ... HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.

  • Dried mushrooms in box: Rebozuelo (CANTHARELLUS eibarius)
    Dried wild mushrooms in cardboard box: Rebozuelo (CANTHARELLUS eibarius) 25 g Expiration: 3 years Conservation: Ambient temperature Different types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices ... HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.

  • Dried mushrooms in box: Mushrooms (Calocybe gambosa)
    Dried wild mushrooms in cardboard box: Mushrooms (Calocybe gambosa) 25 g Expiration: 3 years Conservation: Ambient temperature Different types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices ... HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.

  • Dried mushrooms in box: Colmenilla (Morchella sp.)
    Dried wild mushrooms in cardboard box: Colmenilla (Morchella sp.) 25 g Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices ... HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.

  • Dried mushrooms in box: Billet (Boletus edulis)
    Dried wild mushrooms in cardboard box: Billet (Boletus edulis) 25 g Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices ... HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.
  • Dried mushrooms in box: Shiitake (Shiitake)

    Dried mushrooms in box: Shiitake (Shiitake)
    Dried wild mushrooms in cardboard box: Shiitake (Shiitake) 25 g Expiration: 18 months Conservation: Room temperature Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices? HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.
  • Sale! Dried mushrooms (KG): Trumpet of death (Craterellus cornucopioides)

    Dried mushrooms (KG): Trumpet of death (Craterellus cornucopioides)
    Bulk Dried wild mushrooms (KG): Trumpet of death (Craterellus cornucopioides) Expiration: 3 years Conservation: Ambient temperature Different types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices? HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.

  • Dried mushrooms (KG): Shiitake (Shiitake)
    Bulk Dried wild mushrooms (KG): Shiitake (Shiitake) Expiration: 3 years Conservation: Ambient temperature Different types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices ... HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.   Eco-friendly product

  • Dried mushrooms (KG): Mushrooms (Calocybe gambosa)
    Bulk Dried wild mushrooms (KG): Mushrooms (Calocybe gambosa) Expiration: 3 years Conservation: Ambient temperature Different types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices ... HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.

  • Dried mushrooms (KG): Billet (Boletus edulis)
    Bulk Dried wild mushrooms (KG): Billet (Boletus edulis) HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream. Eco-friendly product  
  • Dried mushrooms (KG): Rebozuelo (CANTHARELLUS eibarius)

    Dried mushrooms (KG): Rebozuelo (CANTHARELLUS eibarius)
    Bulk Dried wild mushrooms (KG): Rebozuelo (CANTHARELLUS eibarius) Expiration: 3 years Conservation: Room temperature Different types of mushrooms with flavors ranging from intense to sweet and diverse aromas: wood, peach, a mixture of truffle and spices? HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.
  • Dried mushrooms (KG): Colmenilla (Morchella sp.)

    Dried mushrooms (KG): Colmenilla (Morchella sp.)
    Bulk Dried wild mushrooms (KG): Colmenilla (Morchella sp.) Different types of mushrooms with flavors ranging from sweet to intense and diverse flavors: wood, peach, a mixture of truffle and spices? HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream.

  • Chestnut flour bulk Posada (Kg)
    Chestnut flour bulk price per kilo vacuum-packed in plastic bag transparent bags 20 kgs Chestnuts refined. - Ingredients: Chestnuts (Castanea sativa). - Recommended.- Ideal for making bread and desserts. - Sin gluten.

  • Glossy Brown: Inn
    Marron glacé made with the best selected chestnuts, candied and glazed with sugar and vanilla, individually wrapped and vacuum-packed in glass jar. Net Weight: 150 g.

  • Glossy Bombón: Inn
    Marron glacé made with the best selected chestnuts, selected, candied and glazed with sugar and vanilla and covered with a thin layer of black chocolate. Individually vacuum wrapped and packaged in glass jar. Peso neto 150g. Net Weight: 150 g.

  • Glossy brown con brandy : Inn
    Marron glacé made with the best candied chestnuts with brandy and glazed with sugar and vanilla. Individually vacuum wrapped and packaged in glass jar. Net Weight: 150 g.

  • Sugar with citrus – Porto-Mills
    Company Porto-Mills, Sugar containers with fruit flavors or algae organic production. A different option to sweeten and flavor to your dishes. Although his original specialization were the native algae of the Galician Atlantic, currently the family business Porto-Mills produces food of all kinds as preserved, ready for baking, infusions, various salts and sugars, rice, multiple pastes and powders. Since its inception, in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has won national awards as the Biocultura 2012 Best Product Bio Biocultura Fair in Barcelona or Innofórum the "most innovative flavor" at the Gastronomic Forum Santiago 2012 and international, as the Fresh Ideas Awards 2011 by its cover Japanese shiitake to the London-based IFE (International Food&Drink Event) or the Prize to the range of "teas with seaweed" at Anuga Fair 2007 Cologne (Germany).

  • Sugar with raspberry – Porto-Mills
    Company Porto-Mills, Sugar containers with fruit flavors or algae organic production. A different option to sweeten and flavor to your dishes. Although his original specialization were the native algae of the Galician Atlantic, currently the family business Porto-Mills produces food of all kinds as preserved, ready for baking, infusions, various salts and sugars, rice, multiple pastes and powders. Since its inception, in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has won national awards as the Biocultura 2012 Best Product Bio Biocultura Fair in Barcelona or Innofórum the "most innovative flavor" at the Gastronomic Forum Santiago 2012 and international, as the Fresh Ideas Awards 2011 by its cover Japanese shiitake to the London-based IFE (International Food&Drink Event) or the Prize to the range of "teas with seaweed" at Anuga Fair 2007 Cologne (Germany).

  • Sugar with nori – Porto-Mills
    Sugar nori organic production Company Porto-Muiños, Sugar containers with fruit flavors or algae organic production. A different option to sweeten and flavor to your dishes.
    • Ingredients Sugar icing * (91%) and nori * (Porphyra spp.) (9%). * organic production
    • Net Weight 90 g
    Although his original specialization were the native algae of the Galician Atlantic, currently the family business Porto-Mills produces food of all kinds as preserved, ready for baking, infusions, various salts and sugars, rice, multiple pastes and powders. Since its inception, in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has won national awards as the Biocultura 2012 Best Product Bio Biocultura Fair in Barcelona or Innofórum the "most innovative flavor" at the Gastronomic Forum Santiago 2012 and international, as the Fresh Ideas Awards 2011 by its cover Japanese shiitake to the London-based IFE (International Food&Drink Event) or the Prize to the range of "teas with seaweed" at Anuga Fair 2007 Cologne (Germany).

  • Sal con algas – Porto-Mills
    Company Porto-Mills, Ready Raisin Cakes Coco curry organic production. An ideal product to surprise the sweet tooth of the house with a different pastel, made with natural ingredients and biosaludables. Although his original specialization were the native algae of the Galician Atlantic, currently the family business Porto-Mills produces food of all kinds as preserved, ready for baking, infusions, various salts and sugars, rice, multiple pastes and powders. Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has won national awards as the Biocultura 2012 Best Product Bio Biocultura Fair in Barcelona or Innofórum the "most innovative flavor" at the Gastronomic Forum Santiago 2012 and international, as the Fresh Ideas Awards 2011 by its cover Japanese shiitake to the London-based IFE (International Food&Drink Event) or the Prize to the range of "teas with seaweed" at Anuga Fair 2007 Cologne (Germany).

  • Sugar with sea lettuce – Porto-Mills
    Company Porto-Mills, Sugar containers with fruit flavors or algae organic production. A different option to sweeten and flavor to your dishes. Although his original specialization were the native algae of the Galician Atlantic, currently the family business Porto-Mills produces food of all kinds as preserved, ready for baking, infusions, various salts and sugars, rice, multiple pastes and powders. Since its inception, in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has won national awards as the Biocultura 2012 Best Product Bio Biocultura Fair in Barcelona or Innofórum the "most innovative flavor" at the Gastronomic Forum Santiago 2012 and international, as the Fresh Ideas Awards 2011 by its cover Japanese shiitake to the London-based IFE (International Food&Drink Event) or the Prize to the range of "teas with seaweed" at Anuga Fair 2007 Cologne (Germany).
  • Monkfish liver with sea urchin roe natural 125 grs – Porto Mills

    Monkfish liver with sea urchin roe natural 125 grs – Porto Mills
    Monkfish liver with sea urchin roe format : 125 grs WHAT IS IT? Paracentrotus lividus. Seafood smooth consistency, orange color and intense flavor. Rich in proteins. HOW TO EAT? On a toast as a pate. It can be used to make pates, creams, bechameles, sauces and scrambled. CONSERVATION Ambient temperature.
  • Sea urchin roe natural 125 grs – Porto Mills

    Sea urchin roe natural 125 grs – Porto Mills
    Urchin roe format: 125 grs WHAT IS IT? Paracentrotus lividus. Seafood smooth consistency, orange color and intense flavor. Rich in proteins. HOW TO EAT? On a toast as a pate. It can be used to make pates, creams, bechameles, sauces and scrambled. CONSERVATION Ambient temperature.
  • Sea urchin roe natural 90 grs – Porto Mills

    Sea urchin roe natural 90 grs – Porto Mills
    Urchin roe format: 90 grs WHAT IS IT? Paracentrotus lividus. Seafood smooth consistency, orange color and intense flavor. Rich in proteins. HOW TO EAT? On a toast as a pate. It can be used to make pates, creams, bechameles, sauces and scrambled. CONSERVATION Ambient temperature.
  • Top of assorted mushrooms in sauce Wok 125g – Porto Mills

    Top of assorted mushrooms in sauce Wok 125g
    Tapas open and ready for canning WHAT IS IT? A new line of tapas, a new concept of canning ?open and ready? in which you can taste from tapas with various varieties of mushrooms to the most exquisite combinations of mollusks and vegetables with seaweed. HOW TO EAT? As cap room temperature or warm. CONSERVATION Ambient temperature.