Trio Extremadura

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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»
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Tips and Tricks

cortar-jamon

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…

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verduras-argal

Summer vegetables – from the field to the table!

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

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