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Cured ham made exclusively from 100% Iberian pigs raised free-range and acorn-fed in the dehesas of the southwestern peninsula, naturally dried and cured in the mountain microclimate of the Sierra de Aracena y Picos de Aroche Natural Park, in the province of Huelva.

Cured Iberian pork cut aged in natural cellars and drying houses situated at around one thousand meters of altitude in the southeast of the province of Salamanca, characterized by slow curing in cold continental winds that yields an unctuous, sweet fat with a melt-in-the-mouth texture.

The first cured ham from white pigs with a Protected Designation of Origin in Spain, made from the hind legs of crossbred Duroc, Landrace, and Large White pigs raised in the Aragonese province and cured at high altitude, resulting in a mild flavor, even marbling, and low salt content.

A pressed cheese made exclusively from Manchega sheep's milk in the natural region of La Mancha, recognizable by its hard rind with a traditional esparto grass weave pattern and its compact paste ranging from ivory to pale yellow, with lactic and slightly piquant notes.

A soft to spreadable cheese traditionally crafted from raw Merino and Entrefina sheep's milk curdled with wild cardoon flower in Casar de Cáceres and the surrounding area, renowned for its semi-hard rind enclosing a fluid, aromatic cream with a subtle bitter aftertaste.

Artisanal Asturian blue cheese handcrafted in the municipality of Cabrales and neighboring villages of the Picos de Europa from raw cow's, sheep's, and goat's milk, aged for months in high-mountain natural caves with high humidity that fosters bluish-green veining and a robust, sharp flavor.

Aged pressed cheese produced in the Basque Country and Navarre exclusively from the raw milk of Latxa and Carranzana sheep, characterized by a compact texture, clean lactic notes and, in some of its wheels, a natural wood-smoke flavor.

Quality sparkling wine crafted through the traditional method of secondary fermentation in the bottle across designated areas centered in the Catalan region of Penedès, prized for its fine, persistent bubbles, citrus freshness, and complexity imparted by aging on the lees.

Wine from Spain's most iconic and longest-standing qualified designation of origin, grown along the banks of the Ebro across La Rioja, Álava, and Navarra, and renowned worldwide for its balanced, well-rounded barrel-aged reds made from native varieties such as Tempranillo, Garnacha, and Graciano.

Red wine produced in the upper Duero basin across the provinces of Burgos, Valladolid, Soria, and Segovia, renowned for its tannic structure, ripe black fruit, and aging potential thanks to the Tinto Fino grape grown at high altitude, between 720 and over one thousand meters.

A historic fortified wine from Cádiz produced within the triangle formed by Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda, aged through the traditional criaderas and solera system with styles ranging from dry finos to olorosos and sweet varieties such as Cream or Pedro Ximénez.

A deep red ground spice obtained from peppers slowly dried over oak and holm oak firewood smoke in the northern region of Cáceres, essential in marinades, roasts, and hearty stews in its sweet, bittersweet, and hot varieties.