Cheese and Charcuterie Box vegetarian feeding on acorns and wild

feeding on acorns and wild herbs

‘Not only does Monika give us delicious recipes

Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar

The Brindisa bellota shoulder (paleta) is made from pigs of 75% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives

Gazpacho is probably the most familiar and iconic Andalucian recipe

Cheese and Charcuterie Box vegetarian feeding on acorns and wildA showcase of some of Spains most celebrated cheesemakers and master curers, this box brings together a generous spread for festive grazing. Silky hand carved, acorn fed Ibrico ham, smoky beef cecina, and artisan cured sausages sit alongside three cheeses of exceptional quality, each chosen for their depth of flavour and terroir. With accompanying picos rsticos and pickled gherkins providing texture and contrast, every bite is balanced with a pleasant