Spain

There is a small village near the border with Portugal, Andalusia region and Extremadura region. The name of village is Jabugo.Jamon Iberico can be manufactured in a very limited area of Spain: from the central western part to the southern western part of the country. The Jabugo village is at 700m altitude and the everyday temperature range is really big, which makes the aging of Jabugo ham really unique for the area.The ham, made in Jabugo village is called Jamon de Jabugo and the Spanish people know, that it is the king of Jamon Iberico Iberico pigs are famous for their love for acorns, which makes the ham the best in the world. The meat, which looks like marble and has a unique aroma, is an exquisite product.

A cured ham made from white pig. Cured in Olot village in north-eastern part of Spain, Cataluña state. It is a bone-in ham but pelvic bone is removed for ease of use. Therefore. it is easy to slice and yields volume of sliced meat from a single bone-in ham. Its appearance does not vary from ordinary bone-in ham as it is dried and cured with massaging process at regular intervals after debone process.

A slim type traditional salchichon from Northern Spain. 170g fixed weight package is for ease of use-up.

Made from pork meat and presented as sticks. Ideal for snacking.

This type of cheese is described even in Miguel de Cervantes'fs novel "Don Quixote". This DOP( abbreviated like that in its hometown) cheese is made from Manchega sheep in Castilla-La Mancha region.

It is a mixed cheese, made of 3 types of milk: cow milk, ewe milk and goat milk. The cheese artisans have brought out the specific features of each type of milk, when they make that cheese. The main place, where it is made in the central plateau of the Iberia Peninsula. The cheese has a superb balance between being slightly moist and sour, thus becoming mild and tasty cheese.　

This unique shape cheese is the most charasteristic cheese in Galicia. The name of cheese comes from its shape; it means a breast in Spanish. It's milky and very mild flavour. Approved as DOP product.

This smokey and buttery taste cheese is made from cow's milk in Galicia's land fertile. Cured in a cellar called "OLEO" which is peculiar to Galicia region, and smoked by a birch tree. Approved as DOP product.　

One of the best blue cheese in Spain. It's made in a deep valley, Valdeon, encircled by Picos de Europa in north-west of Spain. It's made of mixed milk: cow's milk and goat's milk. Approved as IGP product.

<2007 Best Spanish bule cheese prize winner!>

Typical Spanish crackers made with Extravirgin olive oil and served in TAPAS bar in Spain. It's ideal Mariage with ham.

Light golden color and delicate aroma. This is a Jerez style Fino, dry and crisp on the palate, yet rich and with a full finish.

Light amber. Soft nutty flavours. Very attractive fresh fruit and clean acidity on the palate.

Mahogany color with smoky wood aromas. Dry type : Rich flavours, intense and concentrated aftertaste, lightened by a tangy acidity. Medium dry type : ripe fruits, smooth and rich, complex and very long on the palate, with a balance of clean acidity.

Dark mahogany in colour, intense floral and fruit aromas, characteristic of the Moscatel grape. Smooth and rich on the palate, with a great length and sweetness, yet balanced with a a natural acidity.

A very special, well balanced sweet wine. Almost black color. Taste of raisins and liquorice, very fruty and long lasting on the plate.