Produktai skirti pučiamasis pakaitinis kąpėjas (6)

Salsa Tartufata - Conservas

Salsa Tartufata - Conservas

Salsa Tartufata Almacenamiento: Conservar a temperatura ambiente, alejado de la luz solar directa y el calor. Una vez abierto, mantener refrigerado y consumir en 5 días. Vida útil: 36 meses
Sobrasada 031

Sobrasada 031

Mezcla de aditivos, condimentos y especias, para la elaboración del derivado cárnico no tratado por el calor denominado “Sobrasada”; dada la ausencia de aditivos limitantes, es susceptible de consumirse fresca, oreada y/o curada mediante un proceso de maduración-desecación. Formato: estuche 270g, bolsa 3,6Kg
Aštrūs Bulvių Traškučiai Maišelis 125g - Espinaler - Snacks

Aštrūs Bulvių Traškučiai Maišelis 125g - Espinaler - Snacks

Espinaler sauce-flavoured crisps are the perfect combination of Espinaler extraordinary classic potato with the taste of the legendary Espinaler Sauce (perfect for appetizers). The crisps with Espinaler sauce flavour are elaborated with chips well-grown and selected at 1000m high, in the region of Soria (Spain); olive oil 100% and low quantity of salt. Weight:0,125 gr
Ciceriai 340g - Espinaler - Alyvuogės ir Marinuoti Daržovės

Ciceriai 340g - Espinaler - Alyvuogės ir Marinuoti Daržovės

The chickpea is grown in dry land and rich soil, which is why its flavor is so intense. A food that combines excellently with warm salads. Weight:0.340 Kg
Baltasis Tunas Marinuotas - Espinaler - Žuvis, Žuvis ir Jūros Gėrybės

Baltasis Tunas Marinuotas - Espinaler - Žuvis, Žuvis ir Jūros Gėrybės

The Bonito del Norte is caught in the Cantabrian Sea between the months of June to October with selective fishing gear, one by one, with hooks. It is characterized by its white and tender meat, smooth flavor and juicy texture. It is canned and covered with a mild pickled sauce. It does not contain gluten. Food suitable for celiacs.
Bulvių Traškučių Maišelis 50g - Espinaler - Snacks

Bulvių Traškučių Maišelis 50g - Espinaler - Snacks

Potatoes are collected and are firmly selected in Soria’s fields (Spain). Later, they are subjected to a traditional process of peeling and cutting. Finally, they are fried using olive oil and with low salt.