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List of products by manufacturer Crivencar
SERRANO HAM SELECTION IN PIECES (8 kg)
Crivencar
Serrano ham selected by Crivencar for its quality as “ham selection of the house”, with natural curing for over a year, and lightly smoked, resulting in a delicious, juicy flavour that is not salty.
PURE GOAT’S MILK CHEESE TARAMUNDI (500 g)
Crivencar
Pure spanish goat’s milk cheese made from pasteurised goat’s milk in Taramundi, Western Asturias.
COW’S MILK CHEESE WITH DRIED FRUIT TARAMUNDI (600 g)
Crivencar
Original spanish cow’s milk cheese with nuts produced in Asturias, exactly in Taramundi, one of the westernmost Asturias councils.
GREEN BEANS (25 KG)
Crivencar
Green beans are a traditional Asturias bean, softly cooked, very fine on the palate, and ideal for pairing with fish, seafood and game.
CHEESE LOS BEYOS PGI GOAT’S MILK (400 g)
Crivencar
Los Beyos PGI spanish goat’s milk cheese is made from pasteurised goat’s milk in the councils of Ponga and Amieva in the eastern part of Asturias.
CHEESE LOS BEYOS PGI COW’S MILK (400 g)
Crivencar
Los Beyos PGI cow’s milk cheese made from pasteurised cow’s milk in Asturias, exactly in the councils Amieva and Ponga.
ASTURIAS "CABRALES" CHEESE WITH PDO (2.3 kg)
Crivencar
Cabrales is a blue cheese that is cured in caves in the Picos de Europa Natural Park, with a production process that obtains an extraordinarily flavoursome and high-quality cheese. Discover the authentic PDO Cabrales Cheese made using traditional artisan techniques from raw cow's milk, or a blend of three or two milks: cow's and goat's. Cabrales PDO...
PDO "GAMONEU DEL VALLE" CHEESE (2.4 kg Approx.)
Crivencar
In the eastern part of Asturias, Gamoneu cheese is a mythical cheese. This Gamoneu del Valle cheese is covered under the PDO and matured in caves in the Picos de Europa. Gamoneu (or Gamonedo) cheese is quickly recognisable by its aroma and flavour with clear smoky touches, a result of the cheese-making phase in which high-quality woods are burned....
GÜEYUMAR MARINATED MUSSELS
Crivencar
This marinated mussel preserve was made using traditional artisan methods on the grill of a kitchen in Ribadesella, Asturias. After charcoal-grilling the mussels, they are canned with a marinade made from extra virgin olive oil and aromatic apple cider vinegar, which lends a unique flavour. Each can contains between 14 and 16 pieces.