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Galician poanceta

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  • Grelos al natural canned: Castelo 850 grs.
    The grelos de lugo packaged to the natural, it is a product of the highest quality and high content of nutrients. Since always part of the 'caldo gallego', and as not, the so famous ready for carnival 'lacón con grelos'. Turnip greens are ideal to consume as a garnish for fish and meat, en tortilla, Scrambled, in pie, sentiment,galician broth and the typical ham with turnip tops. Estimated weight: 2,650 kg Se cortan los tallos para conservar las partes más tiernas del grelo. Exquisite vegetables, low in calories and high in fiber. Already cooked, saute and ready to eat.

  • Extra Chorizo ​​Recipe with Abuela Casa Castelao
    INGREDIENTS: Lean pork and bacon, Sweet and spicy paprika, Salt, Garlic, Smoked with oak firewood, Stuffed into natural casings CONDITIONS OF CONSERVATION: Keep in cool and dry place SIN GLUTEN WITHOUT PRESERVATIVES OR DYES

  • Smoked pork knuckle tray 0.5 +/- KG
    Tray 0.5 +/- Kgs of traditional cured pork knuckle in strips an essential complement for your stews, broths and stews. Natural smoking with oak firewood. Ingredients: Pork rib, salt Method of salting: traditional, galician Consumption: Soak a 12 hours prior to desalinate.

  • Unto Salted galician Pork (+ /- 1Kg)
    /- 1.5Kg of wash traditional salty Pork in Galicia, labelling and packaging in absorbent paper and rope. The unto (fat of the pig ) it is a must-have product in the galician kitchen, especially for soups and stews that gives it its flavor and aroma characteristic for this Galician dish.

  • Cured loin of pork of pork celtic ½ Castelao
    Format 500 grams approximate INGREDIENTS: Pork loin celtic, Salt, Garlic, Paprika, CONDITIONS OF CONSERVATION: Keep in cool and dry place DATA QUALITY ALLERGENS: Does not contain LIMITED PRODUCTION WITHOUT PRESERVATIVES OR DYES GLUTEN-FREE

  • Cachucha / cured boneless traditional Galician cacheira
    Half a pig's head cured the lalinense of approximately 2 kg, bottled especially for cooked galegos and traditional dishes of Galicia
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    Pork ribs salt Craft tray 1 +/- KG
    Tray 1 +/- Kgs of pork ribs salt traditional vacuum, craft an essential complement to your to your stews and casseroles.   Ingredients: Pork rib, salt Method of salting: traditional, galician Consumption: Soak a 12 hours prior to desalinate.

  • Torrez Nuñez Chorizo gallego Cured Extra pork spicy 300 grs
    CHORIZO LOIN CURED SPICY 300GRS APPROX. Sausage made with a mixture of lean and belly of the pig breed Duroc, seasoned with natural garlic, paprika and salt, sausages in natural casings and subjected to the appropriate process of healing.

  • Cured loin of pork Torrez Nuñez 700grs
    Cured loin of pork Torrez Nuñez of 700grs and vacuum packaging A medium piece of pork loin Breed Duroc salt, marinated, stuffed in casings of fibrán and subsequently subjected to the process of maturation proper.
  • 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.
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    Bunch of collard greens galician 500g

    Cabbage is the vegetable galician par excellence, the vegetable key in one of the typical dishes of the galician cuisine: the cooked, although today it is also used to make dishes such as minestrones, filled etc.

    Presents a characteristic morphology: an erect habit with root axonomorfa, long stem, cylindrical, upright, lignificado and robust, with the base semileñosa and covered in scars foliar. Its leaves are entire, waxy with petiole and stalk length, and its flowers have white color, yellow or pale yellow,. These plants are bi-annual (sometimes you can stay in the field for up to three years) and pollination entomófila. The seeds are completely smooth and of a brown color.

    Cabbages are a source of fibre, folic acid, protein, iron, magnesium, phosphorus, calcium, potassium, copper, magnesium, thiamine, riboflavin, vitamin A, vitamin C, vitamin K and vitamin B6. Further, they possess a high content of sinigrin and glucoiberina, both with a prominent role in anti-cancer.

    Directly from the garden to your table.

  • Bunch of trademark pickled cabbage galician 800gr

    The trademark pickled cabbage, like the white, it is a typical local vegetable that is grown in Galicia. ( Area of Monfero )

    Intense green colour, more accentuated as the plant is approaching the time of flowering. Slightly acid flavour, combined with a certain bitterness. Texture, slightly fibrous, more so if the variety is narrow leaf with a high percentage of petioles. Very low hardness due to the low content of dietary fiber.

    The high fiber content they possess the nabizas, make his consumption favors the intestinal transit, and therefore avoid or improve symptoms of constipation. In addition, these vegetables contain amounts outstanding of provitamin A that our body transforms into vitamin A.

    Directly from the garden to your table.

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    Bunch of spinach galician 800gr

    Spinach is a vegetable whose cultivation in Galicia has proliferated because of its climate and its land, generating a spinach and robust quality.

    Spinach is an excellent natural resource of vitamins, fibres and minerals, in comparison with the meat, provides few calories and contains no fat. It is also rich in phytonutrients, especially the beta-carotene and lutein, making it a plant with antioxidant properties that protect us from cellular damage. Its stalks are richer in fiber than the leaves.

    The spinach is composed mainly by water. The amount of fats and carbohydrates is very low, but it is one of the vegetables that most proteins contain. It is rich in fiber, especially the stems, proving very beneficial for our health.

    It is an excellent natural source of vitamins and minerals, containing calcium, iron, potassium, magnesium, manganese, phosphorus, vitamin A, vitamin C, vitamin E, vitamin K, as well as vitamins of the group B ( B6, B2, B1) and folic acid (vitamin B9). Also, contains antioxidants such as flavonoids,and carotenoids (lutein and zeaxanthin, neoxanthin). It is also a good source of Omega-3 fatty acids.

    Directly from the garden to your table.

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    Bunch of swiss chard galician 800gr
    The swiss chard is one of the green leafy vegetables more popular today in Galicia; they are very versatile in the kitchen, being able to add young leaves to salads and when they are more mature, to dishes, cooked vegetables and sautéed. Chard leaves contain extremely high amounts of vitamin A; provides vitamins of the B complex, as B1, B3, B5, B6, B9, that are essential for the metabolic functions cellular. Its leaves are an excellent source of antioxidant vitamins, as the vitamin C, and have excellent levels of vitamin K. In terms of the minerals, contains copper, calcium, sodium, potassium, iron, manganese and phosphorus. This vegetable is very rich in soluble fiber, that helps to keep the intestinal transit, prevents the estrañimiento, and it is very important in the prevention of cholesterol.

    Directly from the garden to your table.

  • Chorizo Artisan Porco Celta Home Castelao pack 3 units
    Chorizo-Cured Pork Celtic has a weight of approximate 365 grams your handmade in natural gut-based lean Pork (Celtic) first quality. His slow healing, with oak wood smoke, gives a characteristic point of aroma and flavor. The palate, spicy just, Meaty, substantial and aftertaste long. Contains No preservatives, or dyes, free of gluten and lactose.

  • Bunch of xenos cabbage Galician +/-0.7 kg
    Bunches of Xenos / Bertone (tender shoots of cabbage) fresh from Galicia in the area of Betanzos collected on the same day of submission and in the format of a bunch of +/- 700 grams. The Xenos are the young shoots of cabbage, born once cut cabbage, A few days later cut, They start to come about "children" that if left growing conveniently become xenos. A treat for the palate with a much milder flavor than the cabbage itself. Yes the repeat tests, insurance

  • Cabbages da terra chá, Galicia Castelo
    Natural cabbages in tin of 800gr P.N.E Castelo, Lugo The cabbages harvested in huertas da Terra Chá are packed in their natural state, ensuring the highest quality and its high content of nutrients, stressing the fiber, vitamin C, among others. This product is ideal to prepare many typical dishes of Galicia as a broth of cabbages, creams, etc., making it a food rich and healthy.

  • Grelos al natural canned: Castelo 2,650 kg
    The grelos de lugo packaged to the natural, it is a product of the highest quality and high content of nutrients. Since always part of the 'caldo gallego', and as not, the so famous ready for carnival 'lacón con grelos'. Turnip greens are ideal to consume as a garnish for fish and meat, en tortilla, Scrambled, in pie, sentiment,galician broth and the typical ham with turnip tops. Estimated weight: 2,650 kg Se cortan los tallos para conservar las partes más tiernas del grelo. Exquisite vegetables, low in calories and high in fiber. Already cooked, saute and ready to eat.

  • Galician onion chorizo
    1 Kg +/- of Chorizo ​​onions from Galicia INGREDIENTS: Lean pork, onion, will, paprika and garlic. PREPARATION: Is inserted in a pot with hot water, it must be fully covered by the water, leave it cooking for half an hour. It is recommended to prick the sausage before putting in lna pot to prevent bursting. CONDITIONS OF CONSERVATION: Keep in cool and dry place. GLUTEN FREE · SMOKED WITH OAK WOOD · NO PRESERVATIVES OR COLORS

  • Galician cured bacon 1Kg +/-
    Boneless Pork Bellies, salty to the point and traditionally cured, presented whole +/- 1Kg

  • Galician cured bacon la lalinense 0.6+/-
    Boneless Pork Bellies, salty to the point and traditionally cured, filed halves 1 Kg

  • Fresh pork rib 2KG
    2 Kgs of traditional fresh pork rib to your favorite dishes and barbecues.

  • Salted pork rib tray 0.5 +/- KG
    Tray 0.5 +/- Kgs of traditional salted pork rib in strips an essential complement for your stews, broths and stews.   Ingredients: Pork rib, salt Method of salting: traditional, galician Consumption: Soak a 12 hours prior to desalinate.

  • Lots of fresh bacon Galician 2 Kg approx with rib
    Boneless fresh pork bacon, presented in tacos 1,8 kgs +/- Approximate weight

  • Galician smoked bacon portions of 1 Approx kg without rib
    Smoked boneless pork belly, presented in tacos 1 kgs +/- Approximate weight

  • Galician bacon servings of salt 150 grs
    Boneless Pork Bellies, salty to the point and traditionally cured, filed portions loncheadas 150 grs