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THE SMOKIN’ GOAT (Canary Island)
pasteurized goat milk | light smoke taste | semi-soft
HOT COPPA
San Francisco | cured and brine pork loin | rub in cayenne |pepper | spiced
QUESO IBÉRICO
La Mancha region | goat | cow | sheep | mild | firm
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
SALCHICHÓN IBÉRICO DE BELLOTA (región Castilla y leon )
acorn- fed pork | seasoning black pepper | nutmeg | white pepper | cured over two months
QUESO DE TRUFA NEGRA
La Mancha | sheep's milk | semi-soft | truffle | aged
LOMO IBERICO *
Andalucía
dry-cured | acorn fed iberico pig loin
FUET
Osona region |
pork sausage | sweet | mild spice
JAMON SERRANO
Andalucia region |
spanish ham | dry-cured | black Iberian pig
DRUNKEN GOAT
Murcia region |
goat’s milk I semi-soft I soaked in red wine
MILL DANCE SMOKE GOUDA (Netherlands)
pasteurized cows milk | semi firm | smoked taste
CANA DE CABRA
Murcia region | goat’s milk | soft ripened | creamy
WAGYU BRESAOLA *
Lombardy Region
beef | sumac
CHORIZO PICANTE
La Vera Valley |
pork sausage | spicy | dry cured
SAN SIMON
Galicia region +
cow's milk | buttery | smoky
MANCHEGO
La Mancha region | cured sheep's milk I firm | sharp | piquant
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