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.
Artisan Cheese Smoked Gallego nipple with Birch firewood and cured. PDO San Simón da CostaIdeal para aperitif.The development of Cheese San Simón da Costa board a traditional recipe with the best materials and the most hygienic sanitary control. Two features stand out in the process of developing, giving it its distinctive flavor and aroma.First, of raw material fundamental: cow's milk, especially the blond races Galician, brown Alpine and Frisian, always produced in the area in accordance with health regulations.The most significant feature is found in the phase SMOKED, for which the wood of a typical tree of the area is used: BIRCH, although it dispenses with bark.After the cheese is stored for maturation, for a time not less than 45 days. The product is already developed and only need for finalization of labeling. And consumption.
Presentation: Spare 300gr to 350grFeatures: 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.
Made with whole milk 100% precedent of animals fed on Galician meadows.INTERIOR: Consistent paste ivory white, with few eyes and a very clean cut. It has a mild flavor and a pleasant flavor more pronounced.EXTERIOR:Its crust is firm and consistent, Straw-yellow somewhat rough.WEIGHT: Between 1 / 1.2 kg and a diameter of 10 to 14 cm.Its development is very similar to the Galician cheese, but this cheese has the peculiarity that is a cheese with a slightly stronger flavor due to their greater maturity period, of 15 days.* Please note items for international delivery are not available
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