Trio Extremadura


Trio Extremadura

Aufschnittplatte mit den Delikatessen: «Lomo»: mindestens 4 Monate luftgetrocknete Schweinelende «Salchichon Iberico»: mindestens 12 Wochen luftgetrocknet Rohschinken: mind. 15 Monate luftgetrockneter und «Extremadura Schinken»

Tips and Tricks


Guide to cutting ham with a knife

Ham on the bone is a traditional Spanish delicacy. Recommendations If you are NOT going to eat the ham quickly (in 3 or 4 days…

View more

Summer vegetables – from the field to the table!

Vegetables are a varied and diverse group, in shapes, colours, flavours, etc.

View more