Assortment of nougat in portions, hard almond turron, soft almond nougat, chocolate almond nougat and crunchy chocolate.

Origin: Badajoz (Extremadura) 

More than 24 months

Piece of 8,7 Kg to 9,2 Kg Approx.

1,4 to 1,7 Kg. Weight Approx. / Unit    Region: Extremadura

The “Lomo Ibérico” (Iberic Pork Loin) is a whole piece of inlay that comes from the Iberian pig, marinated and tight. It’s marinated with paprika and spices. It takes a minimum of 3 months healing process.

The Iberian pork loin is one more neat and more pampered pig parts. His treatise is different to that of the other Iberian proceeds, it needs more attention and preparation, this is said that it is one of the treasures within the Spanish gastronomy.

The authentic taste of the Iberian pork loin, its quality and aroma, is closely linked with healthy eating, because it is a food with a high percentage of nutrients and a very low fat content.

Original chocolate flavor with a salty point!

Crunchy chocolate nougat with toasted corn
Supreme Quality - 150 gr

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Toasted egg yolk nougat
Supreme Quality - 200 gr

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Hard Nougat (Almond)
Supreme Quality - 200 gr

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Soft Nougat (Almond)
Supreme Quality - 200 gr

The "Turrón" is the typical Spanish sweet at Christmas, although its consumption is increasingly widespread in any season. It is a sweet dough obtained by cooking the honey (or sugars) which are incorporated basically peeled and toasted almonds. At this mass can be added, or not, egg white to emulsify. This paste is then kneaded, and traditionally is shaped or rectangular tablet finally cake.

The two most important are Jijona Nougat (Soft) and Alicante nougat (Hard), although there are many variations, such as toasted egg yolk, chocolate, coconut, marzipan etc.

Of Guijuelo (Salamanca)

Between 24 to 36 months -- Piece of 8 Kg to 8,5 Kg Approx.

Origin: Extremadura

About 24 months minimum

Weight: 5,7 kg. to 6,2 kg Approx.