El Regalo de Papa (Spanish Grillside)
Spanish Meat, Wine and Cheese
Decadent Spanish Sausages. ready to grill, alongside Gran Reserva Manchego cheese and well-ripened dry Tempranillo-based wine Duero style.
Notes from the Curator
Arbizu Chistorritos (Chistorra De Pamplona Mini)
The Arbizu Chistorritos, or Chistorra de Pamplona, is made with skillfully selected pork, put through a mincing machine with paprika, salt, and a little water, then dried for four to five days. It’s enticingly bright red in color, and the taste is beautifully savory. It has a deep, penetrating flavor, mildly spiced, and subtly intense.
Señorío de Montanera 100% Ibérico Bellota Morcilla Señorío de Montanera’s morcilla is outrageously decadent, with a smokiness of flavor reminiscent of chorizo and a buttery feel at room temperature. Made in Extremadura, home of some of the most excellent jamón ibérico in Spain, the meat and blood they use comes from pata negra fed straight from the acorn-rich dehesas. The sausage is spiced, piped into casings, and cured for 30 days, which allows it to be served as it is or included in recipes.
Dehesa de Los Llanos Artisanal Gran Reserva Manchego Manchego is a DO-classified cheese identified by its sweetness and classic herringbone rind. The Gran Reserva variant from Dehesa de Los Llanos Artisanal is the 2012 Grand Prize Winner of the World Cheese Awards.
Bodega y Vinedos Valderiz Valdehermoso Roble Aged for 8 months in French oak barrels to bring out the tinta del país, this Valdehermoso is full of character, with intense aromas of well-ripened wild fruits and underlayers of spice and a certain smokiness. It is well-rounded on the mouth, with much of its body coming from smoothly presented tannins. It is very fruity with a hint of wood, and has a pleasant, lingering finish.
Shall you opt to use our alternative Basket packaging, this gift set is is ideal for a Large Basket.
Sausages - This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.
Cheese - Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Hard cheeses should ideally be wrapped in cheese paper after opening. An alternative is to wrap them tightly in parchment paper to allow them to breathe. Moisture is not as big a problem for hard cheeses as it is for other kinds, but don’t forget to write up a label with the date you first opened the package and to replace the parchment paper every time you open the cheese. It will be fine for up to one month.
Wine - Store unopened red wines in a cool, dry, and dark place safe from constant vibration. Keep your bottle horizontal in a wine rack or cellar to retain the moistness of the cork. The ideal temperature for storage is between 16 to 18°C. Once opened, a bottle will be good for 3 to 5 days standing upright in the refrigerator.