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The Pasamontes Manchego Añejo is made from raw ewe´s milk
combined with proper maturation
French racked for presentation
and heat in the oven (200-220°) for a few minutes
Old Castille and the Basque Country)
Butifarra Negra Sausage "Grau Vila" Seafood The Pasamontes Manchego Añejo isThe Artisan Butifarra Negra de Perol is a classic sausage from rural Catalonia. The Grau Vila Butifarra follows a traditional recipe and traditional values of producing simple, high quality products. It is made out of a mixture of cuts including; shoulder, raw pancetta, bacon, jowl bacon, roast, face and cheek. The whole mixture is minced together. Salt and pepper are added and mixed with blood to give it its characteristic colour and taste until
