Mahón Curado: From the island of Menorca off the coast of Spain, this hard cow's milk cheese offers a piquant bite with tangy, salty flavors. Aged for several months, it has a firm paste preserved by an orange rind. (8 oz.)
Farmstead Manchego: Produced in the La Mancha region from the whole milk of local Manchega sheep. Aged for 6 months, it has a creamy, fully developed flavor and firm texture. The traditional use of grass molds leaves a basketweave pattern on the rind. (8 oz.)
Jamón Serrano: A Spanish delicacy since the Roman Empire, jamón serrano is a cured Spanish ham produced from a breed of white pigs. Dry-cured in cool mountain sheds for at least 12 months, it has a much deeper flavor and firmer texture than most cured ham. (3 oz.)
Chorizo Ibérico: Dry-cured sausage made from the famous Ibérico pork of Spain. The sausages are hung to cure for several weeks in the cool mountain air of La Alberca. Seasoned with smoky paprika from western Spain, this chorizo has a deep red color and a complex, meaty flavor. (3 oz.)
Membrillo: Popular Spanish paste is made from quince fruit and typically served with Manchego cheese. The sweet, firm red jelly is cut in thin slices and spread over toasted bread or sandwiches – plain or with cheese. (10.6 oz.)
Marcona Almonds with Rosemary and Sea Salt: Spanish Marcona almonds are sweeter, moister and softer than the classic almond variety, with a buttery flavor and texture. These savory snacks are tossed in olive oil, salt and rosemary for a fresh herbal accent. (4.2 oz.)

Spanish Tapas Collection