Spain, Guijuelo-Salamanca
208km
...Traditional artisanal production process. Curing between 24 – 30 months. Presentation: Each piece is wrapped in a greaseproof paper sheet, encased in cloth, and presented in an individual box. Ingredients: Iberian acorn-fed pork ham and sea salt. Specifications: Elongated shape and soft fat. Traditional artisanal production process. Curing between 24 – 30 months.
Spain, Villamayor De Calatrava
187km
We are Quesos Finca La Cruz, producers of pure artisan sheep cheese. Our products are made with pure milk from our own sheep, which allows us to offer a consistent result in quality, aroma, and texture. Additionally, they are vacuum-packed and sealed with linen cloth for better draining.

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