Appetizers – Tapas – Croquetas

• Tex-Mex : Delicious wheat flour tortillas, filled with minced chicken meat, spices and peppers
• Tikka-Massala : Our version to the Indian recipe of Chicken Tikka-Massala, as a filling for our delicious wheat flour tortillas. 
• Kebab : Our Chicken Kebab Fajitas are the perfect combination of two typical deligths of Street Food.

Cooking Instructions:
1. It’s not necessary defrosting it before baking. 
2. Bake at 180° C for 10 minutes until it is brown in the outside and gets warm inside.

Logisticse: 96 pieces per box / 24 pieces per tray
Shelf-Life: 24 months.

• Fresh vegetables with Tiger Milk (veggie)
• Shrimps with Citrus Curry
• Pork Cheeks with Kimchee Sauce
• Oxtail with Hoisin Sauce
• Confit Duck with sweet Chili
• “Tori” (Chicken and Fresh Vegetables)

Cooking Instructions:
1- Keep frozen. Do not previously thaw.
2- It’s recommended browning it in a frying pan or griddle before steaming.
3- Steam using a food-steamer or a steam-oven for 5-10 minutes and serve.

Logistics: 120 pieces per box/ 40 pieces per tray
Shelf – Life: 24 months.

• Iberian Ham
• Spanish Ham
• Boletus
• Cured Beef Meat and Piquillo peppers
• Cod
• Spanish Chorizo
• Oxtail
• Squid in Ink
• Blue Cheese AOP

Cooking Instructions:
1- Keep frozen. Do not previously thaw.
2- Fry* in very hot oil (180°C ) until it’s browned.
3- Place on absorbent paper for 2 minutes before serving.

* Don´t fry more than 4/5 pieces per litre of oil

Logistics: 4 Kg per box/ 1 Kg bags
Shelf – Life: 24 months.

• Spanish Ham
• Cod
• Spanish Chorizo

Cooking Instructions:
1- Keep frozen. Do not previously thaw.
2- Fry* in very hot oil (180°C ) until it’s browned.
3- Place on absorbent paper for 2 minutes before serving.

* Don´t fry more than 4/5 pieces per litre of oil

Logistics: 4 Kg per box/ 1 Kg bags
Shelf – Life: 24 months.

• Iberian Ham
• Boletus
• Cured Beef Meat and Piquillo peppers
• Oxtail
• Squid in Ink

Cooking Instructions:
1- Keep frozen. Do not previously thaw.
2- Fry* in very hot oil (180°C ) until it’s browned.
3- Place on absorbent paper for 2 minutes before serving.

* Don´t fry more than 8/10 pieces per litre of oil

Logistics: 4 Kg per box/ 1 Kg bags
Shelf – Life: 24 months.

• Manchego Cheese with Raspberries
• Black Pudding and Pine Nuts
• Cod Brandade
• Spanish Chorizo

Cooking Instructions:
1- Keep frozen. Do not previously thaw.
2- Fry* in very hot oil (180°C ) until it’s browned.
3- Place on absorbent paper for 2 minutes before serving.

* Don´t fry more than 8/10 pieces per litre of oil

Logistics: 192 pieces per box/ 48 pieces per tray
Shelf – Life: 24 months.

• Pheasant
• Partridge Pâté

Cooking Instructions:
1- Keep frozen. Do not previously thaw.
2- Fry* in very hot oil (180°C ) until it’s browned.
3- Place on absorbent paper for 2 minutes before serving.

* Don´t fry more than 8/10 pieces per litre of oil

Logistics: 192 pieces per box/ 48 pieces per tray
Shelf – Life: 24 months.

Cooking Instructions:
1- Keep frozen. Do not previously thaw.
2- Fry* in very hot oil (180°C ) until it’s browned.
3- Place on absorbent paper for 2 minutes before serving.

* Don´t fry more than 4/5 pieces per litre of oil

Logistics: 100 pieces per box/ 50 pieces per tray
Shelf – Life: 24 months.

• Manchego Cheese and Quince (gluten free)
• Melon with Ham (gluten free)
• Foie Gras with Figs (gluten free)
• Foie Gras with Dark Chocolate
• Mango, Tomato and Hazelnuts (gluten free)
• Goat Cheese, Saffron Honey and Almonds
• Foie Gras and Raspberries (gluten free)
• Manchego Cheese and Blueberries (gluten free)
• Partridge Pâté with Orange

Chef Suggestions:
To be served semi-frozen (0⁰C-4⁰C). Defrost in the fridge for 30 minutes and serve using the available displays.

Logistics: 160 pieces per box/ 40 pieces per tray.
Shelf – Life: 24 months.

• 4 units Display (24 pieces per box)
• 12 units Display (12 pieces per box)
• 24 units Display (6 pieces per box)