Try an authentic Asturias cordon bleu. If you are a lover of traditional flavours this is a dish for you. Asturias PGI beef, filled with the finest Serrano ham and Tres Oscos cheese. Now you can also buy it already breaded, so all you have to do is fry it in a pan.
Take home a delicious cordon bleu filled with cured beef cecina and goat's milk cheese. Ideal for those who love unique flavours, this special cured beef cecina and goat's milk cheese cordon bleu is made from Asturias PGI beef; making it tender, juicy and very special. Take home this special cured beef cecina and goat's milk cheese cordon bleu; all you...
Enjoy one of the most popular dishes of Asturias cuisine; the classic cordon bleu filled with serrano ham and Tres Oscos cow’s milk cheese. These cordon bleus are made from the finest Asturias PGI beef and are prepared by expert butchers.
Delicious Asturias cordon bleu made from beef and filled with serrano ham and Gamoneu cheese. A unique cordon bleu for those who want something out of the ordinary; an evolution of this dish made from a cheese that has character and distinctive smoky notes.
Enjoy this very special cordon bleu with 100% Asturias flavours and distinguished with the quality brand Alimentos del Paraíso Natural. This is an Asturias cordon bleu made from Asturias Vacuno Mayor beef and filled with TINEO ‘CHOSCO’ PGI CURED MEAT and Ovín Cheese breaded in cornmeal.
Pack of two authentic spanish veal cordon bleu filled with cured beef cecina and goat’s cheese, made with raw materials of the highest quality. In this version of cordon bleu, the traditional serrano ham and cow’s cheese is replaced by two products that provide a filling of exquisite and intense flavour.
Exquisite pack of three cordon bleus made from fresh Gochu de Monte A sturiano shoulder ham fillets and Gamonéu, Cabrales and Afuega'l Pitu Roxu cheeses.
The pack weighs approximately 750 g and includes one unit of each of these cordon bleus so that you can discover their differences.
The cordon bleus are breaded and ready for frying.