Iberian Secret Pate Made from one of the best meat of the Iberian pig and our extra virgin olive oil, with a full and intense flavor: harmonious in sensations, with a long aftertaste and a touch of spices. We recommend serving the pate slightly cold (not ice cream), so that its nuances stand out to the fullest.

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Black Pudding with Pine Nuts A subtle pate with a soft texture, with a flavor and aroma that causes an explosion of nuances. All a work of gastronomic art that manages to combine the softness and elegance of the flavors of always.

Orange pitcher for events

Deer Pate to Pedro Ximénez This deer pate is a mild natural emulsion of liver and fresh deer meat. To this is added the extra virgin olive oil in pairing with a sweet wine, the Jerez Pedro Ximénez, an excellent wine that gives the whole its soft, subtle and fruity aroma.

Glass jug with sorbet

Pheasant Pâté with Truffles The taste of pheasant with truffles is present at the tables of the best restaurants and hotels. Palate a good pheasant pate is not at odds with exercising a healthy diet: like turkey or ostrich meat, pheasant meat has a very low cholesterol content, so it is suitable for all types of diets and ages.

Cocktail jug with green sorbet.

Lobster Pate Lobster meat is one of the most appreciated for its exquisite flavor and low caloric intake. Recommendations of consumption: as an appetizer, on dry bread type spikes, donuts or biscuits, accompanied by anchovies ... In the kitchen, add to salads, pasta or as a dressing for baked or grilled fish.

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Galician Octopus Pate A good octopus, extra virgin olive oil and paprika are the basic ingredients to evoke the unique taste of Galician octopus in the form of pate. Recommendations of consumption: as an appetizer, on dry bread type spikes, donuts or biscuits, accompanied by anchovies ... In the kitchen, add to salads, pasta or as a dressing for baked or grilled fish.

Boletus Eduli pate The pate is a French invention of the Middle Ages, which means pasta. It is believed that olives, also known as olive or tapenade, emerged in Provence, although some writings state that it already existed in Italy or Greece since ancient times. Their use in gastronomy is unlimited: you can incorporate them in sauces, pastas, pizzas or as an...

Serona, Ipa, Lager Pilsen y Castua

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Salt flower So named by some experts, La Flor de Sal is obtained through a controlled evaporation process, without any industrial intervention.

Pepper 5 Berries Cocktail of flavors.

Mushrooms Ingredients: Mushrooms , water, salt and acidulant E330. Net Weight: 275 grams.