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salty aubergine dish Berenjenas con Miel
gentle pepperiness
Our fav light lunch is new season spuds drowned in Vera's olive oil
In gloomy October the the bright purple harvest of crocus (or roses as they are affectionatley known by the farmers) is picked by hand and then dried by hand over firewood following traditional methods
Behind this stonking portrait on the La Lola packs is a strong burd - the family matriarch
Casalba Cecina Air Dried Angus Wagyu Beef traditional Miel de Cana sugarcane molasses ireland vera foods salty aubergine dish Berenjenas con"The Greatest Spanish Delicacy You've Probably never Tasted!" according to those in the know and we wholeheartedly agree. Our wonderful cecina producer Casalba hails from Burgos in N. Spain Castilla y Leon They use only the best prime cuts for this unbelievably delicious gear. They mature the cured beef for 18 month , finishing with a really light touch of oak smoke. Oh, my, unctuous with only subtle fat on the palate, we reckon this is absolutely
