Galician greaves (Kg)

Related products

• 

  Loin of “Porco Celta de Campo” weaver

  Presentation: Parts +/- 400 grFeatures: Celtic Pork Loin Field,100% purebred Celtic, marinated natural paprika, salt and garlic . The cure to reach its optimum point in highlighting its organoleptic qualities.Firm texture, infiltration media and intense flavor, Cercel spine is the most exquisite pieces of Porco Celta.Health and Wellness: Because the breed and calf, the loin of Porco Celta Cercel has large content of proteins beneficial to the health.Pairing: Appetizer perfect combination of good food.
• 

  Gourmet jam Solal of Manzana, Lemon & Cinnamon

  Jams Apple, Lemon & Canela Solal are handcrafted with seasonal fruits and high quality. TienenFrambuesas & Moras low in sugar and an intense aroma. A gourmet product of exquisite texture, refreshing taste and unique flavor.
• 

  Chestnuts in syrup Natural Posada

  Chestnuts in syrup made without preservatives or artificial colors, I using premium quality raw material in sterilized glass bottle. Net Weight: 420 g. Net drained weight: 240 g.Special selection of whole chestnuts, peeled, cooked, bathed in light syrup with natural vanilla.- Ingredients: Chestnuts (Castanea sativa), sugar and natural vanilla.- Recommended.- Ideal as a dessert or as an accompaniment to all kinds of poultry and meat.
• 

  Celtic pork chorizo ​​teijeiro

  Presentation: Pieces 300gr to 450grFeatures: Its production is completely handmade in natural casings based on lean pork "Porco Celta" premium. His slow healing, with oak wood smoke, gives a characteristic point of aroma and flavor. The palate, with spicy fair, Meaty, juicy and long aftertaste.Healing: Of 45 to 60 daysHealth and Wellness: All Cercel sausages are made gluten free, being unfit for consumption celiac.Pairing: A good companion for the appetizer and snack.
• 

  Organic cheese "Pilgrim" cured and matured in Barley

  Formerly the pilgrims covered their cheeses with cereal to keep them in their Way to Santiago de Compostela and Casa Grande de Xanceda rescues this tradition in the Queixo do Peregrino, one Curing cheese Barley limited production.Complaining of the Pilgrim is a hard cheese, of moldy crust, where we can appreciate the smells slightly sweet notes of cereal, Hay and aromas of mushrooms, earth, moisture crust. Enjoy clean and fruity taste, with sweet hints of biscuit and lactic notes. And the pleasant aftertaste to cereal mixed with lactic aromas and nuts .Development and maturation• Green moldy natural rind cheese.• Made by hand with organic milk from our farm and limited production.• matured in cellars for 8-10 weeks at controlled temperature and humidity. I cheeses are turned daily to achieve good implementation of molds and yeasts in the bark and they will print a very personal and defined our cheese.• Finally, and during other 4 weeks, introduce the cheeses in boxes with barley grains, where they eventually tapering slowly, acquiring unique organoleptic qualities.So, we have recovered the tradition of eregrinos on their way to Santiago.Weight: 400 grams