Gourmet

copy of Paté Ibérico Sin Lactosa Lata 140 g. IBERITOS. copy of Paté Ibérico Sin Lactosa Lata 140 g. IBERITOS. 2
En Stock
Pâtés

copy of Paté Ibérico Sin Lactosa Lata 140 g. IBERITOS.

Iberitos
6016026
€2.95
Paté Ibérico Sin Lactosa y sin Gluten. Iberitos en lata 140 g. INGREDIENTES. Tocino de cerdo 28%, hígado de cerdo ibérico 15%, hígado de cerdo 15%, papada de cerdo 14%, agua, leche de soja (agua, semillas de soja, fructosa, fosfato tricálcico, estabilizantes: celulosa, carboximetilcelulosa, aroma, sal, antioxidante: extracto rico en tocoferoles, vitaminas...
Tasting Pack – Goat Cheese Selection Includes natural,... Tasting Pack – Goat Cheese Selection Includes natural,... 2
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Cheese tasting pack

Tasting Pack – Goat Cheese Selection Includes natural, paprika, rosemary, and black...

Quesos Hermanos Gallardo
€28.80
Tasting Pack – Goat Cheese SelectionIncludes natural, paprika, rosemary, and black pepper varieties. Brand: Hnos. GallardoWeight: Approximately 250–300 g per wedge A gourmet selection of artisanal goat cheeses, each with a unique flavor profile: Natural: creamy and smooth with the pure taste of goat’s milk. Paprika: coated with smoky, sweet paprika for a...
Tasting Pack: Semi-Cured, Rosemary, and Mild Sheep Cheese...
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Cheese tasting pack

Tasting Pack: Semi-Cured, Rosemary, and Mild Sheep Cheese (375 g each) FINCA LA CRUZ

JAMONIA
€26.23
Tasting Pack: Semi-Cured, Rosemary, and Mild Sheep Cheese (375 g each) Brand: Finca La Cruz A curated selection of Spanish sheep cheeses: semi-cured, rosemary-coated, and mild. Each wedge weighs approximately 375 g — perfect for cheese lovers looking to explore a variety of rich, traditional flavors.
Blue Cheese made from Cow and Goat Milk FRANCISCO – Wedge... Blue Cheese made from Cow and Goat Milk FRANCISCO – Wedge... 2
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Goat cheese

Blue Cheese made from Cow and Goat Milk FRANCISCO – Wedge approx. 325 g

Francisco Moran
€8.41
Blue Cheese Made from Goat and Cow’s Milk – FRANCISCOWedge approx. 325 g Flavor:Intense blue cheese flavor with a moderate goat cheese aroma, a mildly goaty aftertaste, and a pleasant finish on the palate. Production:Made with pasteurized goat’s milk, cultures, animal rennet, Penicillium roqueforti, and salt (full-fat cheese). Aging:Aged for 3 to 4 months.
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