Sombra de Encina
Cerdo ibérico raised on acorns through the montanera, aged at least three years in secadero and bodega, sliced paper-thin until the fat melts at body temperature.
Brétema de Wagyu
Wagyu beef, air-cured the Castilian way cecina has always been made, sliced gossamer-thin so the marbling dissolves the moment it hits the tongue.
El Lomo Fino
The fattier cabecero cut of the Ibérico loin, hand-rubbed with pimentón and dry-aged until it's softer and juicier than standard lomo.
El Lomo Mayor
The leaner rear-loin cut, cured longer with sea salt and pimentón until it holds a firm, architectural line, built for the board rather than the melt.
La paciencia
Twelve months in cellar turn raw Manchega milk into something else entirely: walnut, dried fruit and a firm, crumbling bite, one of the house's most complete cheeses.