Dinner for 2: Paella Valenciana + Rioja + Olives

• Region: Jabugo

The smoking is done following the traditional method of the Extremadura region of "La Vera"

Goat Cheese with Olive Oil

Jamón Ibérico cebo de campo (grass-fed)

chorizo iberico bellota eichelmast cular 650g ibérico Dinner for 2: Paella Valenciana* From Ibrico pigs bred in the dehesa * Traditional recipe from Guijuelo * Sliced, ready to serve * 3 Months of curation * Very good for sandwiches (bocadillos) and tapas Chorizo 100% Ibrico Bellota with 3 months of curation. Made according to traditional recipe in Guijuelo (Spain). Low fat content. Region: Guijuelo, Castilla y Leon, Spain Net weight: 400g