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)