Txakoli Primus Ameztoi
Login to see pricesThis white wine is produced from Hondarrabi Zuri grapes, macerated with their skins and fermented with lees, followed by bâtonnage (lees stirring). It offers a suggestive and rounded profile across all phases.
Recommended for pairing with a variety of seafood and fish, it is particularly well-suited to oysters, sushi, and tempura fish.
Best enjoyed young and fresh, served at a temperature between 6°C and 10°C in a glass.
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Guindillas Vascas
Read moreBasque chilli pepper. Artisanal production. Mild taste.
Ingredients: Chilli pepper, wine vinegar, atioxidant (cittric acid, ascorbic and sulphur acid).
Weight:
Small glass: Net: 345 gram / drained 120 gram
Big glass: Net 1855 gram / drained: 725 gramLogin to see prices -
Boquerones Marinated in Apple Cider-Vinegar
Read moreAnchovies from Don Bocarte are made following traditional methods, using only the best pieces, extra virgin olive oil and salt. Packed in a tin containing 7 filets. 10% discount when ordering 1 colli.
Semi Preserve.
Big container:
Ingredients: Anchovy (Engraulis encrasicolus) (Fish), sunflower oil 22%, extra virgin olive oil 14%, cider vinegar 2%, (Sulphites), salt and lemon juice. Allergens: Fish.Small tin:
Ingredients: Anchovies (Engraulis encrasicolus) (Fish) FA27 VIIIC, extra virgin olive oil (40%), apple cider vinegar 2% (Sulfites), salt and lemon juice. Allergens: Fish.Nutrition information per 100g:
Energy 571 kJ / 156 Kcal
Fat
of which saturates 2,3
Carbohydrate 0,5
of which sugars 0,0
Proteins 20
Salt 0,75Unopened: Keep refrigerated between 3° – 5° C.
Once opened: Keep the product covered in olive oil, refrigerated between 3° – 5° C and use within 2 days.Net weight: 48 g / 550 g
Drained weight: 28 g / 440gPackaging:Tin of Anchovies in vinegar containing 7 filets – 50g / Colli containing 24 tins of Anchovies marinated in apple cider vinegar – 168 filets.
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Chorizo Ibérico Bellota
Read moreAcorn-Fed Iberian Pork Chorizo Cular is a sausage made from cut Iberian pork meats and bacon, in addition with salt and spices (specially paprika), kneaded and inserted into natural pig casings, dried and cured, with or without smoke, to insure the product is self stable without refrigeration.
The cular sausage is characterized by its red color, typical smell and flavor, and cylindrical shape, as it is inlaying natural pig casings cular.
The piece weighs between 1,000 and 1,400 kg.
Price is per kilo.
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Jamón Iberico de 100% bellota (boneless)
Read moreJamon ibérico bellota” is a cured ham made of acorn-fed Iberian pig from the back leg of adult pigs, processed salted and dry cured ensuring their preservation for consumption.
This one is elaborated from Iberian acorn-fed pigs freedom grown. The acorn is what makes the fat and the taste so special.Smell and taste characteristics: Pinkish to bright red color inside, white marbled fat. Sweet and unmistakable flavor.
Each boneless piece weights between 3,500-4,500 kg
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Judión 1 kg
Read moreJudion Beans or Giant White Butter Beans are ideal for meat and vegetable stews, and highly recommended for cooking with clams.
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