• 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.

CHEESE, Pasteurized Milk, Goat milk, Catalonia



Goat milkPasteurized milk

Tupi is a traditional cheese, found throughout the Pyrenees Mountains of Catalonia. It’s made from hard goat cheese softened with olive oil and Aguardiente liqueur. The mixture is left to age in a small ceramic jar called a ‘tupi’ in catalan. The result is a powerful cheese with a delightfully pungent flavour accented with liqueur. Originally, this kind of cheese may have been a way to preserve surplus cheese by mixing it with olive oil and liqueur. Over the centuries, this was refined to be an exquisite and quite coveted product whose production is tightly controlled. Tupi cheese can be mixed with tomato sauce, butter or honey in order to moderate its aromatic flavor. This cheese doesn’t need to be refrigerated, so in a minute’s notice, you may spread it on pieces of crusty fresh bread or crackers for a wonderful canape. In Catalonia, this mixture is often spread on slices of homemade bread and accompanied with very cold cava.

Item Code
Degree of
Units x
Best Before
3940-07 250 g 4 months Creamy 50% 4 Ceramic Jar 180 days Catalonia
3940-06 80 g 4 months Creamy 50% 12 Ceramic Jar 180 days Catalonia