Jamón serrano (dry-cured Spanish ham) cured in our own drying sheds. Sliced or in chunks it is ready to taste. With its intense taste, a pinch of salt, a thin layer of fat and a tender texture able to melt in the mouth, it will delight the entire family.
Excellent expression of the variety Mourvèdre and in perfect harmony with the Syrah grape, intense aromas of black and red fruit (plum, blackberry, raspberry), and powerful on the palate with a silky tannin characteristic of his youth.Pairings: Pasta and vegetables, poultry, red meats and roasts.
Intense ruby red color of middle layer. On the nose aromas of vanilla and coconut mixed with fresh fruit. The palate is soft, round body and well integrated sweet tannins. Pairings: Red meats, cured cheese and roasted meats.
It is an attractive, bright, pale gold Brut Nature cava aged for 36 months on average in the bottle. Its tiny, abundant bubbles rise up forming a large number of streams and a stable crown. Made from Macabeu, Xarel·lo, Parellada and Chardonnay grapes. The recommended serving temperature for this cava is 7-8 ºC. Pairings: Pates, seafood, rice, poultry,...
Charity book full of recipes collected by the people of Archena (160 pp, Spanish).
Wine made exclusively with Mourvèdre grapes. Intense color with powerful aroma of ripe fruit and a long, spicy and balanced in the mouth end. Pairings: Red meats, rice and roasted meat.
Don Heliodoro TM is crafted from specially selected unpasteurised ewe´s milk. This cheese is bathed in virgin olive oil every 15 days during the first 7 months of ageing and then covered with rosemary and left to mature for an additional 5 months.
The chorizo Cantimpalo style is one of the most typical sausages of Spain. When prepared with the high quality spices from Murcia the result is a quality product ready to satisfy the most demanding palate.
The typical morcilla of Murcia has the onion as its main ingredient. At El Cigarrero onion is firewood-cooked giving them a special taste. To the chopped onion is added blood, cinnamon and other spices and in the hot variety pine nuts too!.
This garlic sauce is very popular made with garlic, oil, egg and a pinch of salt. This alioli is fresh, creamy, spicy but adapted to a large number of consumers. Suggestions: ideal to accompany meats, fish, rice and potatoes. Contains: 150 ml.
Longaniza stands for a U-shaped long and narrow sausage that can be eaten raw, when cured, either fried or grilled if fresh. Disponemos de dos variedades roja y blanca. Se sirve en bandejas de 500 gr.
The morcón of Murcia is a sausage cooked in a ball-shaped skin, ready to serve and taste. We prepare them in three varieties, Murcian morcón, morcón Lorca style (less fat) and black morcón (with blood).
Loin of pork seasoned with rosemary that retains the bacon and skin to make this loin an exquisite and delicate bite. Cured in our dryers with the care that a piece of this quality deserves.
The white long sausage once cured in our dryers, is a delicious snack to eat in cubes accompanied by homemade bread and good wine. It has a mild and delicate taste.
The butifarra is a typical Mediterranean sausage made from minced pork meat and spices. In El Cigarrero, we prepare them in the traditional black and white varieties, the latter contains pork blood.
Cheese made of raw sheep milk from the town of Sansueña (Zamora, NW Spain). Whitish-yellow colour. Characteristic sheep’s cheese aroma. Strong but not piquant taste. Smooth texture.
With an exceptional flavour, softness and texture. The company García Baquero, originating from La Mancha, offers you the leading cheese on the market, thanks to its superior flavour and quality. For lovers of good cheese, the Semimatured that gives the most pleasure.
Pork loin seasoned with spices typical of the Region of Murcia, predominating paprika. Cured in our dryers with the care that a piece of this quality deserves.