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: Box with (3 out) vacuum packedFormat: 210g approx.Features: 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 the sausages are made gluten-free, being unfit for consumption celiac.
Without allergens
Limited production
Keep in cool and dry place.
Pairing: A good companion for the appetizer and snack.
Unto Pork Celta de Galicia House Castelao in bag packaging vacuum 200 + - grs. a delicacy for soup or stew.The daub is an indispensable product in the Galician cuisine, especially for soups and stews that gives it its flavor and aroma characteristic for this Galician dish.
Tapas open and ready for canningWHAT 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.
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