• Iberico

    Manchego D.O.P. Gran Valle de Montecelo

    Manchego Gran Valle de Montecelo comes from the most awarded dairy in la Mancha, being the most awarded Manchego in the World Championship Cheese Contest in Wisconsin and can look back on three generation of cheese making history.

  • Iberico

    Iberico Bonvallis

    The blend of milks allows it to obtain the grassy, herbaceous flavors of the goat’s and sheep’s milk while maintaining the smoothness of cow’s milk. This firm cheese is mild, yet tasty and aromatic.

  • Iberico

    Natural Bonvallis Quince Paste

    Quince paste is called Membrillo in Spanish. The word membrillo derives from Latin melimelum, which means honey apple and refers to quince or a preserve made of quince. Quince paste is a traditional Spanish delicacy since medieval times.

  • Iberico

    Bonvallis Marcona Almonds

    Spanish Marcona Almonds are the most appreciated of all varieties. Crunchy and smooth, Marcona Almonds are native to Spain and are considered as a delicacy worldwide making them available in very limited supplies.

  • Iberico


    Picos are little sticks of crunchy bread, very typical from Andalucía. This traditional and very popular product is all natural, made of flour, extra virgin olive oil, water, yeast and salt.

  • Iberico

    Figs and Almonds Cake

    This traditional energy bar of Spain its handcraft made without additives or preservatives following a 200 years old family recipe. It’s made only with Spanish figs, which are much better than the Turkish ones, due to their natural sweetness.

Majorero Pimenton D.O.P.
CHEESE, Pasteurized Milk, Goat milk, Islas Canarias

Islas Canarias

Majorero Pimentón D.O.P.

Goat mikPasteurized milkD.O.P. MajoreroD.O.P.

Majorero Pimentón, is a semi-soft pasteurized goat’s milk cheese made from the Majorera breed of goats on Fuerteventura, the Canary Island closest to Northern Africa. It is coated in pimentón, a traditional paprika spice produced in the same region. The pimentón was originally used to protect the rind of the cheese from unwanted mold and bacteria. In this case, it gives a unique appearance to the rind and smokey, spicy flavor to the paste. Majorero Pimentón, pairs well with Sauvignon Blanc as well as many Spanish and Portuguese varietals.

Item Code
Degree of
Units x
Best Before
0444-06 1,5 kg 20 days Cylindrical 50% 4 Natural/Vacuum 365 days Canary Islands