Spanish Food

Hams with bone ................................... 2-3

Boneless Hams .................................... 4-5

Sausages .............................................. 6-13

Cheese ................................................. 14-17

Oils ...................................................... 18-19

Olives .................................................. 20-31

Canned ................................................ 32-39

Sweets ................................................. 40-45

Preparation of HamFresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry. Finally, the hams are hung in a cool, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called mountain ham.There are many producers of Spanish hams but the level of quality can be judged by the following:§ The type of pig§ The way the pig has been fed§ The part of the pig used to make the ham§ The way the ham is cured§ The four major quality categories of cured ham are as follows, from highest to lowest quality: § Jamón Ibérico de Bellota: Free-range, acorn-fed Iberian pigs § Jamón Iberico de Recebo: Acorn, pasture and compound-fed Iberian pigs § Jamón Iberico de Campo: (Sometimes just Jamón Iberico in short and also known as Jamón de Pata Negra). Compound-fed Iberian pigs. Pata Negra (literally black hoof), which only accounts for about five percent of total ham production, is made from the Black Iberian Pig (cerdo ibérico). The best varieties of pata negra are range fed and fattened on acorns in cork oak groves along the southern border between Spain and Portugal. § Jamón Serrano: (also known as Jamón Reserva, Jamón Curado and Jamón Extra). Compound-fed white pigs.

Characteristics of the Guijuelo Designation of OriginOnly purebred Iberian pigs or a cross of 75% Iberian and 25% Duroc-Jersey can be used for hams and shoulder cuts under this PDO.There are two grades of hams based on the pigs' diet before slaughter:Bellota-grade Iberian ham: Ham from yearling pigs that have eaten compound feed, straw and grass up to a weight of 80 kg, while the remaining weight-gain up to 160-180 kg is completed with a diet of grass and acorns during the free-range fattening period (montañera). Iberico ham: Ham from yearling pigs that have eaten compound feed, straw and grass up to a weight of 80 kg, while the remaining weight-gain up to 160-180 kg is completed with a diet of natural animal feed exclusively or as a supplement to acorns and grass during the free-range fattening period.

The characteristics of Guijuello DO hams and shoulders are:The deep red colour that appears on cutting is typical of free-range animals of advanced age (18 months). The marbling fat causes the glossy white streaks that characterise Iberian pork products and makes them juicy and tender. The intense, persistent aroma and flavour come from long ageing. Guijuelo ham is also known for its low salt content, resulting from optimum climate conditions that make the salting period shorter than in other parts of Spain.

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Jamón · Ham · Jambon · Schinken

Item: 00862Paletilla SerranaReservaMANUEL DIAZde Cantimpalos – Segoviade 9 a 14 Mesesde 4 a 6 Kg.

Item: 00863Paletilla IbéricaDON JOSECASTROde Guijuelo Salamancade 18 a 24 Mesesde 4 a 6,5 Kg.

Item: 00860Paletilla Ibérica

de BellotaDON JOSE

CASTROde GuijueloSalamanca

de 24 a 26 Mesesde 4 a 6 Kg.

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http://www.google.es/imgres?q=logo+d.o.+guijuelo&um=1&hl=es&sa=N&biw=1024&bih=417&tbm=isch&tbnid=h0L453s0UjxXrM:&imgrefurl=http://www.montexcelencia.com/producto/01JAMON_IBERICO_BELLOTA/01DO_GUIJUELO_SALAMANCA&docid=4fxRfeSFUAIFBM&imgurl=http://www.montexcelencia.com/montexcelencia/images/products/logo_guijuelo.png&w=480&h=336&ei=fPFqT9_EA6X80QWnlL3rBg&zoom=1

Item:00826Jamón BodegaSerranoMANUEL DIAZde CantimpalosSegoviade 12 a 16 Mesesde 6,5 a 8,5 Kg.

Item:00852Jamón Ibéricode BellotaDON JOSECASTROde GuijueloSalamanca36 Mesesde 6,5 a 9 Kg.

Item: 00823Jamón Ibérico

DON JOSECASTRO

de GuijueloSalamanca

de 24 a 36 Mesesde 6,5 a 11 Kg.


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Item:00853CentroJamón SerranoRIOJITOde CantimpalosSegoviade 12 a 14 Mesesde 4,5 a 5 Kg.

Item:00855CentroJamón IbéricoDON JOSECASTROde GuijueloSalamancade 24 a 36 Mesesde 4 a 4,5 Kg.

Item:00854Centro Jamón

Serrano BodegaMANUEL DIAZ

de CantimpalosSegovia

de 14 a 18 Mesesde 5 a 6 Kg.


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Item:00859CentroPaleta Ibéricade BellotaDON JOSECASTROde GuijueloSalamancade 24 a 26 Mesesde 2,5 a 3 Kg.

Item:00858CentroJamón Ibéricode BellotaDON JOSECASTROde GuijueloSalamanca36 Mesesde 3,8 a 4,5 Kg.

Item:00880Centro

Paleta IbéricaDON JOSE

CASTROde GuijueloSalamanca

de 18 a 24 Mesesde 2,5 a 3 Kg.


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There are a number of traditional Spanish sausages, with some achieving notoriety around the world. One of the most well known is the spicy chorizo. Many, but not all, Spanish sausages are cured through air drying before they are ready to be eaten. Some cured sausages include longaniza, which is similar to chorizo except it does not use pimenton, botillo and sobrassada.

Spanish sausages known as chorizo are well known outside Spain and are emblematic of some of the core techniques used in making Spanish sausage. Chorizo is a mixture of pork fat, lean pork meat, pimenton and garlic. Pimenton — essentially a type of smoked paprika that can be sweet, bittersweet or hot — gives the meat a red color, provides some of the sweetness or spiciness, and is a much used ingredient in Spanish sausages. Chorizo also is air dried, as are most traditional sausages in Spain; very few use hot cooking or smoking for preservation.

Longaniza is a type of sausage made in the same basic way as chorizo, except the pimenton is replaced by black pepper.

Embutido· Sausages· Saussice · Wurstware

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Item:ChorizoIbéricoIBEDUL1 Kg.

Item: 00824ChorizoIbéricoMANUELDIAZGuijueloSalamanca1,1 a 1,3 Kg.

Item: 00753ChorizoIbéricoIBEDUL1 Kg.

Item:Picante: 07104Dulce: 01046Chorizo CaseroPicante o DulceVILLOSLADASarta 250 Gr.EnvasadasUnitarias

Item: ChorizoExtraPicante oDulceVILLOSLADAVela de 1,6 Kg.EnvasadasUnitarias

Item:Chorizo ExtraPicante o DulceVILLOSLADAVela de 900 Gr.+ Cuchillo RegaloEnvasadasUnitarias


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Item: 00994Chorizo de León Picante o DulceFERJU Sarta 400 Gr. Envases 10Sartas – 2 Packs de 4 Kg.

Item: 01009 / 01010Chorizo Segoviano(Cantimpalos) CaseroMANUEL DIAZ Picante o DulceSartas de 400 Gr.

Item: 00994Chorizo ExtraVela Picante 150 Gr.EMBUTITS J. VILA

Item: 00994Chorizo JabuguitosCONSERVASJABUGO 200 Gr.

Item: 01037Chorizo Rosariode León FERJU5 Packs de 1,8 a 2 Kg.envasados


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Item: 00754SalchichónIbéricoIBEDUL 1 Kg.

Item: 00825SalchichónIbéricoMANUELDIAZGuijueloSalamanca1,1 – 1,3 Kg.

Item: Salchichón Extra Cular 600 Gr.EMBUTITS J. VILA

Item: 07096SalchichónExtra Cular 1 Kg.EMBUTITS J. VILA

Item: 00977SalchichónExtra 600 Gr. + CuchilloEMBUTITS J. VILA


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Item: 00857LomoIbéricoMANUELDIAZGuijueloSalamanca1,4 – 1,6 Kg.

Item: LomoEmbuchado PimentónRojo 1 Kg.EMBUTITS J. VILA

Item: 07105Lomo Embuchado 1 Kg.EMBUTITS J. VILA

Item: 07094Bayona Curada 1 Kg.EMBUTITS J. VILA

Item: 07106Bayona CuradaHierbas 1 Kg.EMBUTITS J. VILA

Item: 07098Bayona CuradaPimienta 1 Kg.EMBUTITS J. VILA


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Item: 01047Longaniza PayesEMBUTITS J. VILA

Item: 07118Fuet Extra 200 Gr.EMBUTITS J. VILA

Item: 07095Fuet Extra 150 Gr.EMBUTITS J. VILA

Item: 01048Fuet ExtraAjo 150 Gr.EMBUTITSJ. VILA

Item: Fuet Extra Sabor Jabalí 150 Gr.EMBUTITS J. VILA

Item: Fuet Extra Sabor Pato 150 Gr.EMBUTITS J. VILA


FUETThe product is

stuffed in natural pork casing and put through the process

of drying, maintaining a strict

control of temperature and

humidity, obtaining a cured dried sausage

of high quality and exquisite taste.

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http://www.embotitsvila.com/esp/index.html

Item: 07097Fuet Extra Pimienta 150 Gr.EMBUTITS J. VILA

Item: 00995Fuet Extra Hierbas 150 Gr.EMBUTITS J. VILA

Item: 00997Fuet Extra Queso 150 Gr.EMBUTITS J. VILA

Item: 07120Fuet Extra Pimiento 150 Gr.EMBUTITS J. VILA

Item: 00996Fuet Extra Avellanas 150 Gr.EMBUTITS J. VILA

Item: Fuet Extra Setas 150 Gr.EMBUTITS J. VILA


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http://www.embotitsvila.com/esp/index.html

Item: 07107Sobrasada Casera

Pultrus de MallorcaSEMAR Dulce

Piezas de800 a 1500 Gr.

Item: Dulce: 07103Sobrasada deMallorca SEMARPicante o DulcePiezas de 600 a 800 Gr.

Item:Dulce: 07101Picante: 07102Sobrasada MallorcaSEMAR Mini Picante o DulcePiezas de 250 Gr.

Item: 00993 ChistorraArtesana

Picante o DulceMAROBEN

De 6 a 7 Kg.

Item: Morcón Ibérico

De BellotaJOVIRA

600 a 800 Gr.

Item: 07081Paté de Jabugo

CONSERVASJABUGO 80 Gr.

Embutido· Sausages· Saussice · WurstwareSobrasada

Residents of the Balearic Islands are

unabashed partisans for their

distinctive red sobrasada sausage.

It is made from the meat of the local

porc negre, or 'black pig', which is related to the ibérico pig of the mainland, but is slightly larger with a

longer neck and meatier cheeks, and it is seasoned with a local paprika ground

from the local red peppers.

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Item: 00882Queso DISQUESASemi curado 3 Kg.

Item: 07122Queso CuradoCERRATO 3 Kg.

Item: 07126Queso de Oveja CuradoORBIGO 3 Kg.

Queso · Cheese · Fromage · Käse· Queso ·

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Spanish eat cheese every day, whether it is by itself, or with bread, as a tapa, or as a dessert. Because of the variations in climate and geography, as well as culture, each region of Spain produces several varieties of cheese.

Each cheese has its own unique characteristics that affect the finished product, such as the type of milk (sheep, goat, cow or a mixture), the production process, the history or traditions and the aging or curing process.

Item: 07124Queso de CabraROCINANTE 3 Kg.

Item: 07125Queso media CuraciónROCINANTE 3 Kg.

Item: Queso madurado en aceiteROCINANTE 3 Kg.


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Flavors

Cheese flavors are usually classified as light, medium and

strong. Their classification depends on both the type of milk

and breed of animal as well as on the curing or aging process.

Strong and flavored cheeses are usually made from sheep milk or

a mix, and typically have a longer curing process. Cheeses

with the lightest or mildest flavors are those that are soft and made

from cow’s milk.

Item: 07121Queso viejo de OvejaD.O. ZamoraEL PASTOR 3 Kg.

Item: 01050 Queso Semi curado Oveja

D.O. La ManchaMAESE MIGUEL 3 Kg.

Item: 00888Queso Oveja OroMANUEL DIAZ 3 Kg.100% Oveja


MANCHEGO CHEESE

The name “manchego cheese” refers to the cheese made in the La Mancha region of Spain using milk from manchega ewes and aged for at least sixty days. Manchego cheese is made from pasteurized milk, or unpasteurized milk if the cheese is hand-made, from ewes raised by registered Denomination of Origin farms.

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Item: Queso Semi CuradoROCINANTE 500 Gr.

Item: Queso de CabraROCINANTE 500 Gr.

Item: 07110Queso Oveja CuradoROCINANTE 500 Gr.

Item: 00884Queso de Cabra SemiEL PASTOR 550 Gr.

Item: 00885Queso de Oveja CuradoEL PASTOR 550 Gr.


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Item: Aceite de OlivaVirgen ExtraDEHESA DEL SURBot. Cristal 1 L.

Item: 07091Aceite de OlivaVirgen ExtraDEHESA DEL SURLata 3 L.

Item: Aceite de Oliva

Virgen ExtraDEHESA DEL SURBot. Plástico 2 L.

Aceite de Oliva · Oliveoil · Huile d’olive · Olivenöl

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Spain has the best climate in the world for growing olives which makes Spanish olive oil one of the most important products of the country’s agricultural food industry. As such, Spain has grown to become the world’s biggest producer and exporter of olive oil.

Item: 00890Aceite de OlivaVirgen ExtraDEHESA DEL SURBot. Plástico 5 L.

Item: Aceite de OlivaVirgen ExtraDEHESADEL SURLata 5 L.

Item: 00909Aceite de Oliva 1ºOR LIQUIDBot. Plástico 5 L.

Item: 00889Aceite de OlivaVirgen ExtraOR LIQUIDBot. Plástico 5 L.

Aceite de Oliva · Oliveoil · Huile d’olive · Olivenöl

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Why Spanish OlivesIt is Spain’s geographical location that is key to its success in producing some of the world’s most delicious olives. The country’s Mediterranean climate and soil structure is perfect for growing and ripening an abundance of fruits and as a result, olives are grown across the country.

However, there are five main areas where olives are grown in Spain: Andalusia, which is the largest of all the production regions accounting for over three-quarters of Spain’s olives, Castilla la Mancha, Extremadura, Catalonia and a series of islands comprising Aragon, Valencia, Navarra, Murcia and the Balearic Islands.

Today, farmers in Spain combine their traditional production methods and knowledge that has been passed down through families for generations, with the best modern technology.

Aceitunas · Olives · Olives · Oliven

TypesOlives are often recognised in two popular forms, green and black.

The colour of an olive doesn’t signify its variety but rather its level of ripeness at the stage when it is plucked from the olive tree. You will also find the fruit in shades of pink and brown, these ‘turning of colour’ olives are mid-way through their life-cycle and offer yet another exciting variation of taste and texture. They also look fantastic served as a snack or in recipes.

Spain is known for producing a vast array of olives – over 60 types in total – so whether whole, pitted, stuffed, marinated or sliced and diced there is sure to be a Spanish olive perfect for you!

Some popular types of stuffings and seasonings for Spanish olives include:

•Garlic

•Anchovies

•Pimento or red pepper

•Almonds

•Cheese

Spanish olives can of course also be categorised by their variety; the most popular Spanish varieties are the Manzanilla, Gordal, Hojiblanca, Carrasqueña and Cacereña.20

Item: 00903Aceituna conHuesoLA SEVILLANA935 Gr.

Item: 00901Aceituna Aliñadas Moradasal NaturalLA SEVILLANA935 Gr.

Item: 00899Aceituna Aliñadas GazpachasLA SEVILLANA935 Gr.

Item: 00900Aceituna Sin Hueso a lasfinas HierbasLA SEVILLANA935 Gr.


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Item: 00904Aceituna CocktailMediterráneoLA SEVILLANA935 Gr.

Item: 00891Aceituna Con HuesoNegrasLA SEVILLANA935 Gr.

Item: 00906Aceituna Con HuesoPicanteLA SEVILLANA935 Gr.

Item: 00898Aceituna Rellenas dePimientoLA SEVILLANA935 Gr.


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Item: 00902Aceituna GordalLA SEVILLANA935 Gr.

Item: Aceituna Cocktail PicanteLA SEVILLANA935 Gr.

Item: Aceituna Sin HuesoLA SEVILLANA935 Gr.


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Item: 00975Aceituna Rellena dePimientoLA SEVILLANALata 370 Ml.

Item: Aceituna Rellenas deAnchoaDIAMIRLata 370 Ml.

Item: 00892Aceituna Con HuesoLA SEVILLANA3.850 Gr.

Item: 00911Aceituna sin HuesoLA SEVILLANA3.850 Gr.

Item: 01041Aceituna Rellenas de AnchoasLA SEVILLANALata 370 Ml.


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Item: 00893Aceituna ManzanillaL’OLIVER2,8 Kg.

Item: Aceituna PelotínL’OLIVER2,8 Kg.

Item: 07111Aceituna Partida AjoL’OLIVER2,8 Kg.

Item: Aceituna GazpachaL’OLIVER2,8 Kg.


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Item: 01011Aceituna Verde DeshuesadaL’OLIVER2,8 Kg.

Item: Aceituna

Morada RajadaL’OLIVER

2,8 Kg.

Item: GuindillaVinagreL’OLIVER2,8 Kg.

Item: PepinosVinagreL’OLIVER2,8 Kg.

Item: 07113Aceituna Negra sin huesoL’OLIVERLata 2,8 Kg.


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Item: AltramucesL’OLIVER10 Kg.

Item: GuindillaL’OLIVER10 Kg.

Item: Pepino 80/100L’OLIVER10 Kg.

Item: Pepino 180/300L’OLIVER10 Kg.


27

Item: CebollitasL’OLIVER10 Kg.

Item: ColiflorL’OLIVER10 Kg.

Item: Variantes4 FrutosL’OLIVER10 Kg.


28

Item: 07093AceitunapartidaL’OLIVER10 Kg.

Item: AceitunaManzanillaL’OLIVER10 Kg.

Item: AceitunaGazpachaL’OLIVER10 Kg.

Item: 07092AceitunaGordal LisaL’OLIVER10 Kg.


29

Item: AceitunaPerdigónL’OLIVER10 Kg.

Item: AceitunaMoradaL’OLIVER10 Kg.

Item: 07112AceitunaArbequinaL’OLIVER10 Kg.


30

Item: AceitunaAragónL’OLIVER10 Kg.

Item: AceitunaDeshuesadaL’OLIVER10 Kg.

Item: AceitunaVerdialL’OLIVER10 Kg.


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Item: Tacos deCefalópodo(Tipo Pulpo)al AjilloPESCAMARLata RO-280Peso Neto: 266 Gr.Peso Esc.: 168 Gr.

Item: 00980Calamares (Trozos)al Ajillo PESCAMARLata RO-280Peso Neto: 266 Gr.Peso Esc.: 168 Gr.

Item: 00983Calamares (Trozos)en salsa AmericanaPESCAMARLata RO-280Peso Neto: 266 Gr.Peso Esc.: 168 Gr.

Item: 00985Calamares (Trozos)en su TintaPESCAMARLata RO-280Peso Neto: 266 Gr.Peso Esc.: 168 Gr.

Item: 07123Mejillones en EscabecheAMORIÑOS Lata RO-280Peso Neto: 266 Gr. Peso Esc.: 160 Gr.

Item: Atún enAceite VegetalPUERTO GALLEGOPeso Neto: 1.000 Gr.Peso Esc.: 650 Gr.

Conservas· Canned· Conserves· Konserven

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Item: 01042Atún enAceite VegetalLA BALIZAPeso Esc.: 650 Gr.

Item: 00989Ajos Suavesen Aceite de OlivaVirgen ExtraADANFrasco 370 mlPeso Neto: 345 Gr.Peso Esc.: 200 Gr.

Item: Ajos Suavesen VinagreADANFrasco 370 mlPeso Neto: 345 Gr.Peso Esc.: 200 Gr.

Item: Ajos conHierbas en AceiteVegetal ADANFrasco 370 mlPeso Neto: 345 Gr.Peso Esc.: 200 Gr.

Item: Ajos alCurry en AceiteVegetal ADANFrasco 370 mlPeso Neto: 345 Gr.Peso Esc.: 200 Gr.

Item: 00988Ajos con Guindillaen AceiteVegetal ADANFrasco 370 mlPeso Neto: 345 Gr.Peso Esc.: 200 Gr.


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AnchoviesAn anchovy is a small fish belonging to the Engraulidae family that is generally salted. Although the anchovy salting tradition, as with other fish, stems back to the Phoenicians, production as a semi-preserve began in Santoña (Cantabria) and other towns along the Basque coast towards the end of the 19th century. The production of anchovy fillets for subsequent canning is a delicate job, usually requiring female hands. The process begins with salting and pressing of the fish which are then left to cure for several months until they acquire the right reddish color and aroma. The next steps vary depending on whether the anchovies are to be packed in brine or in oil. For brine preservation, the heads are washed, then the fish are placed in containers (cans or plastic jars) which are topped up with salt and sealed. For preservation in oil, the fish are skinned, washed, trimmed to size then dried and filleted. Finally, they are placed in containers (cans or glass jars), and covered with olive oil before sealing.

The Cantabrian anchovy (Engraulis Encrasicholus) is considered the best for this process of semi-preservation because of its strong aroma, delicate texture and pinkish flesh. The anchovies from Santoña (Cantabria) are a traditional product with an excellent aroma and flavor and are packed in olive oil. They can be eaten alone or as an ingredient for canapés, salads, pasta, etc.

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Boquerones en vinagre are a type of appetizer or tapa frequently found in the south of Spain. The central ingredient of the dish is boquerones; fresh anchovies whose fillets have been marinated in vinegar, garlic, and parsley. It is commonly served with beer or soft drinks, and rarely with wine. The dish is very popular as a tapa in the south of Spain served in restaurants and bars, especially during the hottest summer months. They are garnished with capers or olives and accompanied by potato chips

http://en.wikipedia.org/wiki/Tapas

http://en.wikipedia.org/wiki/Anchovies

http://en.wikipedia.org/wiki/Vinegar

http://en.wikipedia.org/wiki/Garlic

http://en.wikipedia.org/wiki/Parsley

http://en.wikipedia.org/wiki/Beer

http://en.wikipedia.org/wiki/Soft_drinks

http://en.wikipedia.org/wiki/Wine

Item: 00979Filetes de Anchoadel Cantábrico(Santoña)MARES DE ESPAÑAPeso Neto: 100 Gr.Peso Esc.: 60 Gr.

Item: Filetes de Anchoadel Cantábrico(Santoña)MARES DE ESPAÑAPeso Neto: 210 Gr.Peso Esc.:120 Gr.

Item: Filetes Anchoaen Aceite GirasolMARES DE ESPAÑABandejaPeso Neto: 105 Gr.Peso Esc.: 60 Gr.

Item: 01034Boquerones en VinagreMARES DE ESPAÑABandeja redondaPeso Neto: 170 Gr.Peso Esc.: 100 Gr.

Item: 01035Boquerón casero en Aceite sabor Ajo y PerejilMARES DE ESPAÑABandeja redondaPeso Neto: 150 Gr.Peso Esc.: 100 Gr.

Item: 01036Banderilla deBoquerón conAceitunas y CebollitasMARES DE ESPAÑABandeja Peso Neto: 175 Gr.Peso Esc.: 120 Gr.


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Item: 01013Espárragos Blancos ExtraADAN Extra Gruesos 9/12Lata 720 ml Peso Neto: 660 Gr.Peso Esc.: 425 Gr. Item:

Espárragos Blancos ExtraADAN Muy Gruesos 13/16 Lata 720 mlPeso Neto: 660 Gr. Peso Esc.: 425 Gr.

Item: Espárragos Blancos ExtraADAN Gruesos 17/24 Lata 720 ml Peso Neto: 660 Gr. Peso Esc.: 425 Gr.

Item: Espárragos Blancos Gruesos EMPERATRIZ17/24Frasco 1000 mlPeso Neto: 900 Gr.Peso Esc.: 570r.

Item: Espárragos CojonudosExtra GruesosMONTEY 6/8Frasco 370 mlPeso Neto: 330 Gr.Peso Esc.: 205 Gr.


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Item: Pimiento delPiquillo enteroADANFrasco 1000 ml.Peso Neto: 925 Gr. Peso Esc.: 800 Gr. Item: 00973

Pimiento del Piquillo enteroADAN Frasco 450 ml.Peso Neto: 410 Gr. Peso Esc.: 390 Gr.

Item: Pimiento enteroasado rojo yamarilloEMPERATRIZFrasco 720 ml.Peso Neto: 680 Gr.Peso Esc.: 410 Gr.

Item: 01043Pimiento Baby relleno de AtúnADAN Frasco 314 ml. Peso Neto: 280 Gr.

Item: Pimiento Baby relleno de Aceitunas enteras ADANFrasco 314 ml. Peso Neto: 280 Gr.

Item: 01044Pimiento Baby relleno de Anchoas y alcaparras ADANFrasco 314 ml. Peso Neto: 280 Gr.


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Item: AlcachofasMONTEYCorazones 5/7 Pcs.Abre fácil 425 ml.Peso Neto: 390 Gr.Peso Esc.: 240 Gr.

Item: AlcachofasEMPERATRIZCorazones 8/10 Pcs.Frasco 314 ml.Peso Neto: 290 Gr.Peso Esc.: 190 Gr.

Item: Habitas BabyEMPERATRIZen Aceite de OlivaAbre fácil 425 ml.Peso Neto: 420 Gr.Peso Esc.: 300 Gr.

Item: Menestra deVerduras naturalEMPERATRIZen Aceite de OlivaFrasco 720 ml.Peso Neto: 660 Gr.Peso Esc.: 400 Gr.


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Item: 00990AltramucesADANFrasco 580 ml.Peso Neto: 545 Gr.Peso Esc.: 370 Gr.

Item: BanderillasPicantesADANFrasco 720 ml.Peso Neto: 660 Gr.Peso Esc.: 275 Gr.

Item: Melocotón enAlmíbar enteroADANFrasco 720 ml.Peso Neto: 700 Gr.Peso Esc.: 330 Gr.

Item: Miel de MilfloresMONTEYFrasco 1000 ml.Peso Neto: 1000 Gr.


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Item: 00992Torta Turrón DuroSIERRAS ESPAÑACalidad Extra200 Gr.

Item: 00932Torta de AlicanteSIERRAS ESPAÑA200 Gr.

What Is Turron?

Turron is a Spanish dessert or candy that is basically a nougat, or a combination of

sugar, honey, almonds and egg whites. The Spanish word turrone is pronounced

'two-rone'. Turron has an interesting history that goes back many centuries,

and with time this popular treat has evolved and now comes in a variety of

different combinations and flavor.

Dulces· Sweets· Nougat· Süssware

Item: 07108Torta Turrón Durode Cacahuete DON JOSE 200 Gr.

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Item: Torta de GuirlacheSIERRAS ESPAÑA 200 Gr.

Item: Torta Turrón Duro deAvellanas SIERRASESPAÑA 200 Gr.

Item: Torta de Chocolate con AlmendrasSIERRAS ESPAÑA 200 Gr.


TypesTurron is made and sold in a variety of ways. The most basic forms are either soft or hard

turron, which is formally known as turron blando (soft), and turron duro (hard), and contains almonds, egg whites, sugar and

honey. A large amount of high quality almonds helps to determine the quality of

turron, and labels it as Suprema (the best), Estandar (standard), or Popular. Turron also

comes in a variety of different flavors including praline, chocolate, kiwi, caramel,

cream, walnut and sugar-free. It is generally served in the form of a bar or a round cake.

3941

Item: Turrón Duro de CacahueteDON JOSE 200 Gr.

Item: 07114Turrón Blando de CacahueteDON JOSE 200 Gr.

Item: 01045Turrón de CocoSIERRAS ESPAÑA 200 Gr.

Item: 07115Turrón de Chocolate CrujienteSIERRAS ESPAÑA 200 Gr.


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Item: 00895Turrón de GuirlacheSIERRAS ESPAÑA 200 Gr.

Item: 07117Turrón de AlicanteSIERRAS ESPAÑA 200 Gr.

Item: Turrón de FrutaSIERRAS ESPAÑA 200 Gr.

Item: 07116Turrón de YemaSIERRAS ESPAÑA 200 Gr.


3943

Item: 07109 Turrón JijonaSIERRAS ESPAÑA 200 Gr.

Item: 01032Turrón Chocolate con AvellanasSIERRAS ESPAÑA 200 Gr.

Item: 00991Turrón Chocolate con AlmendrasSIERRAS ESPAÑA 200 Gr.

Item: 00894Turrón de Mazapán con PistachosSIERRAS ESPAÑA 200 Gr.


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Item: 00897Mantecados yPolvoronesBON REGAL700 Gr.

Item: 00896Mantecados yPolvoronesBON REGAL2100 Gr.


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Bon Regal, S.L. - ESB-17468687P.I. Pont del Princep - Avda. Empordà, 2017469 Vilamalla - Girona – SpainTel.: 0034 972 526104 - Fax: 0034 972 525781Contact: Rebecca Plag – [email protected]

Spanish Food

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