Export Catalog 2014 © MD Làctics. S.L.C/Potassi, 11. Polígon Ind. Can Albareda 08755 Castellbisbal – Barcelona www.eudelac.com Castilian cheese 2 Pasteurised cow (65%), ewe (16%) and goat (4%) milk cheese. Weight: 3 kg Milk: Cow, ewe and goat milk Raw milk: No Farmhouse: No Fat: 45% Maturing process: 6 months minimum Production region: Castilla La Mancha Items per box: 2 Ref. 00595 3 Mature cheese made of pasteurised goat milk. Weight: 3 kg Milk: Goat milk Raw milk: No Farmhouse: No Fat: 45% Maturing process: 8 months minimum Production region: Castilla y León Items per box: 12 Ref. 00582 4 Manchego cheese made of raw ewe milk. Weight: 3 kg Milk: Ewe milk Raw milk: Yes Farmhouse: No Fat: 55% Maturing process: 110 days Production region: Castilla y León Items per box: 12 Ref. 00583 5 Pata de Mulo is a mature cheese made of ewe pure milk. Its rectangular shape is very characteristic. Weight: 500 or 2 kg Milk: Ewe milk Raw milk: Yes Farmhouse: No Fat: 50% Maturing process: 8 months Production region: Aragón Items per box: 12 6 The ‘Zamorano’ cheese has a very similar production than the Castilian cheese, but the difference is that the main ingredient is the Churra ewe milk. The Churra ewe is a Spanish native breed which feeds in accordance with the pasture rules of the area. This cheese is usually served with wines of the area as the Toro or Ribera de Duero DO. Usually cut in triangle slices of 3 to 5 mm and laid out in a plate with quince preserve. Weight: 3 kg Milk: Ewe milk Raw milk: Yes Farmhouse: Yes Fat: 45% Maturing process: 7 to 10 months / 6 to 8 months Production region: Castilla y León (Zamora) Items per box: 2 Ref. 00541 7 This cheese is made of pressed paste of Manchega ewe milk. Regarding its organoleptic properties, we must point out its hard rind. Pale yellow or green black-coloured, the rind has impressions because of the moulds: “pleita mould” and “flower mould” in the smooth sides. The paste of the cheese must be homogeneous, its colour is variable from white-like to ivory-yellow-like and the cut must have little holes spread unequally in the surface, even sometimes there will be none. Weight: 3 kg Milk: Ewe milk Raw milk: Yes Farmhouse: No Fat: 50% Maturing process: 6 months Production region: Castilla la Mancha Items per box: 2 8 This cheese is made of pressed paste of Manchega ewe milk. Regarding its organoleptic properties, we must point out its hard rind. Pale yellow or green black-coloured, the rind has impressions because of the moulds: “pleita mould” and “flower mould” in the smooth sides. The paste of the cheese must be homogeneous, its colour is variable from white to ivory-yellow and the cut must have little holes spread unequally in the surface, even sometimes there will be none. Weight: 3 kg Milk: Ewe milk Raw milk: Yes Farmhouse: No Fat: 50% Maturing process: 3 to 4 months Production region: Castilla la Mancha Items per box: 2 Ref. 00556 Catalan cheese 9 This cheese is also known as “Formatge de pell florida” (mould-rind cheese), its name in Catalan. The singularity in the produce process of the cheese is the external mouldiness. It is ripen in wet and cool places, which favours the appearance of blue-grey moulds in the rough rind. The paste is compact, soft and bright white. The flavour is very mild and greasy, rather sour, slightly melting in the palate and some hazelnut taste. Weight: 1 kg Milk: Goat milk Farmhouse: No Raw milk: No Fat: 56.8% Maturing process: 60 days Production region: Catalonia Items per box: 4 Ref. 00560 EXTREMADURA CHEESE 10 Torta del Casar is a creamy cheese under a firm rind. This singularity is due to the vegetable rennet used in the production, specifically the grass rennet which comes from the thistle. This cheese was named by the shepherds when they were producing it but it didn’t curdle, instead it was the shape of a round cake, ‘torta’ in Spanish. Usually served without the upper rind in order to eat the paste best spread on toasts. Weight: 325 g / 370 g / 600 g Milk: Ewe milk Raw milk: Yes Farmhouse: Yes Fat: 45% Maturing process: 2 months Production region: Extremadura Items per box: 12 / 6 / 6 GALICIA cheese 11 Soft cheese made of either raw or pasteurised milk. Its minimum maturing process lasts 6 days. It has a lentil-like shape or a cylindrical shape, with round edges. The rind is thin, elastic, smooth, shiny and its colour varies from medium to dark yellow. The paste has an uniform colour from ivory-white to paleyellow; it is shiny, without any crack, with little eyes, round and sharp unequally spread. Weight: 900 g Milk: Cow milk Raw milk: No Farmhouse: No Fat: 45% Maturing process: 15 days Production region: Galicia Items per box: 6 Ref. 00192 12 This cheese is made of fresh natural whole milk from Galician Rubia, Alpine Brown and Friesian cows. The taste of this cheese from Galicia is mild, with spicy touches, little greasy, little salt and with a birch smoke bouquet. The rind is smooth, wax-like, shine and brown. The colour of the cut depends on its maturing, varying from white (less mature) to yellow (more mature). It is shaped like a pear with a nipple on top. Weight: 900 g and 600 g Milk: Cow milk Fat: 45% Raw milk: No Farmhouse: No Maturing process: 45 days Production region: Galicia Items per box: 4 13 This creamy cheese has a mild taste, slightly sharp and salty. The rind is hard and pale yellow-like; the paste is soft. The conical, concave-convex shape names this cheese because it reminds to a breast, ‘tetilla’ in Spanish. The shape comes from the funnel used for curdling the milk at the beginning of the process. Other Galician cheeses such as San Simón have also this characteristic shape. Ref. 00191 Weight: 900 g Milk: Cow milk Farmhouse: No Raw milk: No Fat: 45% Maturing process: 15 days Production region: Galicia Items per box: 6 Basque Country cheese 14 This cheese is exclusively made of Latxa ewe milk of the shepherd exploitation, rennet, lactic cultures and salt and a minimum maturing process of sixty days. The paste is compact and its colour varies from white to yellow-ivory-like; there can be little eyes unequally spread. Weight: 1 kg and 3 kg Milk: Ewe milk Raw milk: Yes Farmhouse: Yes Fat: 45% Maturing process: 2 to 6 months. Production region: Basque Country - Navarra Items per box: 1/2 15 The name of this cheese comes from a little town in Gipuzkoa located on the side of Aralar, a holy mountain in the middle of the Basque Country. This area has a pastoral farming tradition of more of four thousand years. This cheese is exclusively made of Latxa ewe milk of the shepherd exploitation, rennet, lactic cultures and salt and a minimum maturing process of sixty days. The paste is compact and its colour varies from white to yellow-ivorylike; there can be little eyes unequally spread. There are two kinds: smoked and unsmoked. Ref. 00519 Weight: 900 g Milk: Ewe milk Raw milk: yes Farmhouse: Yes Fat: 45% Maturing process: 2 to 6 months Production region: Basque Country - Navarra Items per box: 1 16 The name of this cheese comes from a little town in Gipuzkoa located on the side of Aralar, a holy mountain in the middle of the Basque Country. This area has a pastoral farming tradition of more of four thousand years. This cheese is exclusively made of Latxa ewe milk of the shepherd exploitation, rennet, lactic cultures and salt and a minimum maturing process of sixty days. The paste is compact and its colour varies from white to yellow-ivory-like; there can be little eyes unequally spread. There are two kinds: smoked and unsmoked. Ref. 00518 Weight: 900 g Milk: Ewe milk Raw milk: Yes Farmhouse: Yes Fat: 45% Maturing process: 2 to 6 months Production region: Basque Country-Navarra Items per box: 1 17 This cheese is made of Laxta ewe milk and pressed paste. It has the black label of quality. It is produced in a shepherd’s cooperative Artzai Gazta, in which the shepherds organize voluntarily cheese tasting with a cheese master to select the black label cheeses. Therefore, the black label certifies the best Idiazábal de Pastor. Its taste is unique, intense, balanced and slightly spicy. Idiazábal de Pastor was awarded in 2009 with the golden medal of the World Cheese Awards. Weight : 900 g Milk: Ewe milk Raw milk: Yes Farmhouse: Yes Fat: 45% Maturing process: 2 to 8 months in a cellar Production Region: Basque Country – Navarra Items per box: 1 Ref. 00545 18 This cheese is made of ewe milk, rennet and salt, without any strange element, so it has never lose its characteristic taste and bouquet. The outcome is a compact cheese of cylindrical shape and little eyes which colour paste varies from ivory-white to pale yellow-like. The rind is brown or straw-coloured. The taste is sharp, slightly spicy and greasy to the palate. The area of production and maturing is exclusively in the Roncal Valley and the techniques used will be the traditional ones of the area always looking for the best quality products. Ref. 00520 Weight: 1,6 kg Milk: Ewe milk Raw milk: Yes Farmhouse: Yes Fat: 50% Maturing process: 4 months minimum Production region: Navarra Items per box: 1 Balearic Island cheese 19 Cheese made of cow milk, mostly from Friesian cows or cattle from Menorca. Generally, the paste is firm but it experiences a continuous evolution depending on the degree of ripeness. The colour varies from lactic white to bright yellow. Another general characteristic is the appearance of the so-called eyes, never bigger than a pea. This medium mature cheese is soft and pretty elastic. The taste is mild, slightly salty and acid. It has lactic touches with well defined and characteristic reminiscences to butter and to toast dried fruits, specifically to hazelnuts. Ref. 00526 Weight: 3 kg Milk: Cow milk Raw milk: Yes Farmhouse: No Fat: 45% Maturing process: 1 month Production region: Balearic Island Items per box: 1 20 Cheese made of cow milk, mostly milk from Friesian cows or cattle from Menorca. Generally, the paste is firm but it experiences a continuous evolution depending on the degree of ripeness. The colour varies from lactic white to bright yellow. Another general characteristic is the appearance of the so-called eyes, never bigger than a pea. The aroma of this mature cheese is intense and complex and it lingers very long on the palate. The flavour reminds to distressed wood, to tanned leather and to the maturing cellar; the taste is salty and slightly spicy, disappearing any reminiscence of the milk. Ref. 00527 Weight: 3 kg Milk: Cow milk Raw milk: Yes Farmhouse: Yes Fat: 38% Maturing process: 2 months Production region: Menorca Items per box: 1 21 Medium mature cheese made of raw whole milk matured in a cellar. The paste of this semi-fat cheese is not cooked but pressed. Squared-based parallelepiped cheese with round edges. The upper rind is imprinted with the typical knot or mark of the fogasser, the cheese mould of cotton cloth. The natural rind smeared with oil has a beige brown-like colour. The taste is strong, unique and characteristic of this cheese from Menorca. It has acid and salty touches with dried herb aftertaste. The cellar and oil aromas lingers on the palate. Ref. 00539 Weight: 2.6 kg Milk: Cow milk Raw milk: Yes Farmhouse: Yes Fat: 45% Maturing process: 2 to 3 months Production region: Menorca Items per box: 1 Andalucía cheese 22 This straw-coloured cheese is made of whole goat milk of enzymatic coagulation. The taste is mild in the palate but it has an intense goat flavour. The minimum maturing process last 90 days. Weight: 2 kg Milk: Goat milk Raw milk: Yes Farmhouse: Yes Fat: 45 to 50% Maturing process: 60 days Production region: Cádiz (Andalucía) Items per box: 12 Ref. 00551 23 This cheese is made of goat raw milk according to the traditional methodology. Its intense aroma is very pleasant for those who love intense cheese. The taste is spicy, full-bodied and deep, of an excellent bouquet. The minimum maturing process lasts twelve months under best maturing conditions. Weight: 2.1 kg Milk: Goat milk Raw milk: Yes Farmhouse: No Fat: 48% Maturing process: 12 months Production region: Andalucía Items per box: 12 Ref. 00642 24 The artisan cheese El Pinsapo is a pure goat cheese made of raw milk, rennet and salt. Its taste is delicate but intense and long with an excellent bouquet. The minimum maturing process lasts three months under the best maturing conditions. Weight: 2.4 kg Milk: Goat milk Raw milk: Yes Farmhouse: No Fat: 52% Maturing process: 3 months Production region: Andalucía Items per box: 12 Ref. 00643 25 IBERIAN CURED HAM Huelva (Andalucía) Salamanca (Castilla y León) Iberian cured ham from Huelva (Andalucía) 26 ‘Dehesa Montañana’ Ref. 04012 27 Iberian cured ham and shoulder from purebred Iberian pigs which have a 100% acorn feed. The pigs come from Huelva, Sevilla and Badajoz and are bred in pastures. Then, they are cured in natural cellars —depending on the time of the year and the weather— for, at least, 30 months, which give them the characteristic colour of the ham mould. Ingredients: Iberian cured ham or shoulder, and salt. Curing process: Ham for 30 months and shoulder for 18 months. Organoleptic characteristics: The colour varies from loan pink-like to purple red with some pink white fat streaks. On the other hand, the taste on the palate will be mild and aromatic, a flavour that will intensified because of the characteristic smell to cured ham. Preservation: between 18 and 25 degrees Celsius. Best consumed at room temperature. Weight: 5 to 6 kg per shoulder and 7 to 8 kg per ham. Production region: Huelva (Cumbres Mayores) Sales unit: kg Ref. 04012 Ref. 04014 Ref. 04012 Jamón Ibérico ‘Bellota’ - RESERVA Paleta Ibérico ‘Bellota’ - RESERVA Boneless 28 Iberian cured ham and shoulder from purebred Iberian pigs which have a 100% acorn feed. The pigs come from Huelva, Sevilla and Badajoz and are bred in pastures. Then, they are cured in natural cellars —depending on the time of the year and the weather— for, at least, 30 months, which give them the characteristic colour of the ham mould. Ingredients: Iberian cured ham or shoulder, and salt. Curing process: Ham for 30 months and shoulder for 18 months. Organoleptic characteristics: The colour varies from loan pink-like to purple red with some pink white fat streaks. On the other hand, the taste on the palate will be mild and aromatic, a flavour that will intensified because of the characteristic smell to cured ham. Preservation: between 18 and 25 degrees Celsius. Packaging: Boneless and vacuum packed. Weight: 2 to 3 kg per shoulder and 6 to 7 kg per ham. Production region: Huelva (Cumbres Mayores) Sales unit: kg Ref. 04004 Centro Jamón Ibérico ‘Bellota’ - RESERVA Ref. 04015 Centro Paleta Ibérica ‘Bellota’ - RESERVA Ref. 04012 29 Iberian shoulder and ham. The Spanish word ‘recebo’ names a mixed pig feed: first, they graze free-range and feed exclusively on acorn (an average of 10 kg per day) and, then, they are fattened up quality feed derived from cereals and leguminous plants for slaughter. Ingredients: Iberian cured ham or shoulder, and salt. Curing process: Ham for 30 months and shoulder for 18 months. Organoleptic characteristics: The colour varies from loan pink-like to purple red with some pink white fat streaks. On the other hand, the taste on the palate will be mild and aromatic, a flavour that will intensified because of the characteristic smell to cured ham. Preservation: between 18 and 25 degrees Celsius. Best consumed at room temperature. Weight: 5 to 6 kg per shoulder and 7 to 8 kg per ham. Production region: Huelva (Cumbres Mayores) Sales unit: kg Ref. 04013 Jamón Ibérico - CAMPAÑA Ref. 04019 Paleta Ibérica - CAMPAÑA Ref. 04013 Boneless 30 Iberian shoulder and ham. The Spanish word ‘recebo’ names a mixed pig feed: first, the pigs graze free-range and feed exclusively on acorn (an average of 10 kg per day) and, then, they are fattened up quality feed derived from cereals and leguminous plants for slaughter. Ingredients: Iberian cured ham or shoulder, and salt. Curing process: Ham for 30 months and shoulder for 18 months. Organoleptic characteristics: The colour varies from loan pink-like to purple red with some pink white fat streaks. On the other hand, the taste on the palate will be mild and aromatic, a flavour that will intensified because of the characteristic smell to cured ham. Preservation: Between 18 and 25 degrees Celsius. Best consumed at room temperature. Packaging: Boneless and vacuum packed. Weight: 5 to 6 kg per shoulder and 7 to 8 kg per ham. Production region: Huelva (Cumbres Mayores) Sales unit: kg Ref. 04028 Centro Jamón Ibérico - CAMPAÑA Ref. 04018 Centro Paleta Ibérica - CAMPAÑA Ref. 04013 Iberian cured ham from Salamanca 31 ‘Cortijo Doña Alba’ Ref. 04012 32 Purebred Iberian hams and shoulders from pigs fed 100% on acorn. This free-range pigs are continuously exercising so the intramuscular fat is better spread and once is cured the ham will be streaky. The pigs are slaughtered immediately after the acorn fattening, between November and February. Ingredients: Iberian cured ham or shoulder, and salt. Curing process: Following the traditional curing process from Guijuelo, Salamanca, the hams are piled and salted in natural drying rooms or cellars for 18 months (shoulders) or 30 months (hams). Organoleptic characteristics: Strong acorn taste. The cut is reddish and streaky. Preservation: Between 18 and 25 degrees Celsius. Best consumed at room temperature. Weight: 5 to 6 kg per shoulder and 7 to 8 kg per ham. Production region: Salamanca (Guijuelo) Sales unit: kg Ref. 04011 Ref. 04038 Ref. 04027 Jamón Ibérico ‘Bellota’ - RESERVA Paleta Ibérica ‘Bellota’ - RESERVA Boneless ‘ 33 Purebred Iberian hams and shoulders from pigs fed 100% on acorn. This free-range pigs are continuously exercising so the intramuscular fat is better spread and once is cured the ham will be streaky. The pigs are slaughtered immediately after the acorn fattening, between November and February. Ingredients: Iberian cured ham or shoulder, and salt. Curing process: Following the traditional curing process from Guijuelo, Salamanca, the hams are piled and salted in natural drying rooms or cellars for 18 months (shoulders) or 30 months (hams). Organoleptic characteristics: Strong acorn taste. The cut is reddish and streaky. Preservation: Between 18 and 25 degrees Celsius. Best consumed at room temperature. Packaging: Boneless and vacuum packed. Weight: 5 to 6 kg per shoulder and 7 to 8 kg per ham. Production region: Salamanca (Guijuelo) Sales unit: kg Ref. 04027 Ref. 04039 Ref. 04027 Centro jamón Ibérico ‘Bellota’ - RESERVA Centro paleta Ibérica ‘Bellota’ - RESERVA 34 Iberian shoulder and ham. The Spanish word ‘recebo’ names a mixed pig feed: first, the pigs graze free-range and feed exclusively on acorn and, then, they are fattened up with feed for slaughter. Ingredients: Iberian cured ham or shoulder, and salt. Curing process: Following the traditional curing process from Guijuelo, Salamanca, the hams are piled and salted in natural drying rooms or cellars for 18 months (shoulders) or 30 months (hams). Organoleptic characteristics: Strong acorn taste. The cut is reddish and streaky. Preservation: Between 18 and 25 degrees Celsius. Best consumed at room temperature. Weight: 5 to 6 kg per shoulder and 7 to 8 kg per ham. Production region: Salamanca (Guijuelo) Sales unit: kg Ref. 04022 Ref. 04024 Ref. 04027 Jamón Ibérico - CAMPAÑA Paleta Ibérica - CAMPAÑA Boneless 35 Iberian shoulder and ham. The Spanish word ‘recebo’ names a mixed pig feed: first, the pigs graze free-range and feed exclusively on acorn and, then, they are fattened up with feed for slaughter. Ingredients: Iberian cured ham or shoulder, and salt. Curing process: Following the traditional curing process from Guijuelo, Salamanca, the hams are piled and salted in natural drying rooms or cellars for 18 months (shoulders) or 30 months (hams). Organoleptic characteristics: Strong acorn taste. The cut is reddish and streaky. Preservation: Between 18 and 25 degrees Celsius. Best consumed at room temperature. Weight: 5 to 6 kg per shoulder and 7 to 8 kg per ham. Production region: Salamanca (Guijuelo) Sales unit: kg Ref. 04035 Centro Jamón Ibérico - CAMPAÑA Ref. 04026 Centro paleta Ibérica - CAMPAÑA Ref. 04027 Salamanca charcuterie (Guijuelo) 36 Ref. 04032 CHORIZO ‘CULAR’ BELLOTA (Pata Negra) This chorizo is a high quality traditional product made of the best pork loins, paprika and garlic. The Spanish word ‘cular’ comes from the intestine in which the chorizo meat is stuffed into. This ‘cular’ intestine is the end part of the pork intestine. Curing process: 3 to 4 months. Packaging: The chorizo meat is stuffed into a pork natural intestine. The sausage is vacuum-packed as a whole or in halves. The ‘chorizo cular’ is very typical from de Salamanca. Wright: 1 kg Production region: Salamanca (Guijuelo) Sales unit: kg Ref. 04033 CHORIZO ‘VELA’ BELLOTA (Pata Negra) This chorizo is called ‘vela’ because of it is thin and long as a candle, ‘vela’ in Spanish. It follows the same production process than the ‘chorizo cular’. Curing process: 3 to 4 months. Packaging: Vacuum packed. Weight: 0.7 kg Production region: Salamanca (Guijuelo) Ref. 04030 Sales unit: kg 37 Ref. 04017 CABEZA DE LOMO RESERVA Weight: 300 g approx. Ref. 04016 LOMO BELLOTA RESERVA Weight: 900 g - 1.5 kg approx. The cured pork loin or ‘lomo’ is considered one of the finest cuts of the Iberian pig because it is a whole piece from a muscle and to mix it with any other meat is not allowed. This is the reason why the quality depends directly on the raw material and a long natural curing process in order to be as streaky as possible. Curing process: 5 to 6 months. Best: At room temperature Packaging: Vacuum packed. Production region: Salamanca (Guijuelo) Sales unit: kg Ref. 04017 Catalan charcuterie 38 Ref. 04090 ESPETEC EXTRA The espectec is a typical Catalan dry cured pork sausage made of pork intestines stuffed with minced pork meat and belly pork, seasoned with black pepper and spices. During the curing process in natural drying rooms, it is normal the development of white patches on it. The espectec can be eaten tender or dry and it can be kept for several months in the pantry. Box weight: 3 kg approx. Production region: Catalonia (Osona) Sales unit: kg Ref. 04030 39 Ref. 04098 Ref. 04095 Ref. 04097 SOBRASSADA DE MALLORCA (Iberian pig) SOBRASSADA DE MALLORCA SOBRASSADA DE MALLORCA Super The sobrassada is a cured pork sausage with paprika typical of the Majorcan cuisine and, together with the ensaïmada, is one of the gastronomic references of Mallorca. The sobrassada is made of the Majorcan black pig meat obtained in ‘la matança’, the slaughter. Production: The sobrassada is made of pork loin and belly pork, paprika, salt and several spices and herbs such as pepper, spicy paprika, rosemary, thyme and oregano. In 1993 the Balearic Islands Government awarded the Majorcan sobrassada Specific Designation ‘Sobrassada de Mallorca’. In 1996, the European Union awarded it Protected Geographical Indication. Box weight: Production region: Catalonia (Mallorca) Sales unit: kg All prices are EX-Works (EXW)
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