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MILL DANCE SMOKE GOUDA (Netherlands)
pasteurized cows milk | semi firm | smoked taste

HOT COPPA
San Francisco | cured and brine pork loin | rub in cayenne |pepper | spiced

QUESO IBÉRICO
La Mancha region | goat | cow | sheep | mild | firm

FUET
Osona region |
pork sausage | sweet | mild spice

JAMON SERRANO
Andalucia region |
spanish ham | dry-cured | black Iberian pig

VALDEON
Province of Leon | cow + goat | semi-soft |tangy | spicy

MANCHEGO
La Mancha region | cured sheep's milk I firm | sharp | piquant

PATALEÓ CHEESE (Sardegna ,Italy)
semi hard goat cheese | age for over 3 months | sweet and salty with a finishing touch of lemon preserves

QUESO DE TRUFA NEGRA
La Mancha | sheep's milk | semi-soft | truffle | aged

LOMO IBERICO *
Andalucía
dry-cured | acorn fed iberico pig loin

CHORIZO PICANTE
La Vera Valley |
pork sausage | spicy | dry cured

SAN SIMON
Galicia region +
cow's milk | buttery | smoky

IDIAZABAL
Basque Country |
sheep's milk | smoky

MANGALICA HAM
Castilla y León | aged 32-42 months | acorn pasture fed | hungarian pig | nutty | tender

CANA DE CABRA
Murcia region | goat’s milk | soft ripened | creamy

SALCHICHON DE VIC
Vic Village |
pork belly | peppercorn

CHORIZO SORIA
Soria region |
pork sausage | dry- cured

FRESH MAHON
Menorca region |
cow's milk | semi-soft

DRUNKEN GOAT
Murcia region |
goat’s milk I semi-soft I soaked in red wine






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