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GOURMET PRODUCTS...

..."FLAVORED DIAMONDS"

Spain is a country of flavors. We can find extraordinary products in all its corners.

Extremadura is a good example of a land of flavor.

Our products have been chosen among the best in this fabulous region, Extremadura.

2#Meats from·Extremadura

The best meats from Extremadura from animals treated with care, ensuring animal welfare, so that they reach your table with their maximum flavor.
Veal from the "Retinta" breed, matured beef of the best quality for a varied and nutritious diet.

"ENJOY THE TASTE"

+info ► Do you want to know what we call matured meat?

3#CHEESES FROM·EXTREMADURA

La Torta del Casar is one of the jewels of Spanish gastronomy and is considered one of the ten best cheeses in the world in all the annual competitions that are held at the international level.

A wave of flavor and texture at your table.
We have chosen for you the best cheeses treated with love by small Extremadura dairies.

ENJOY ITS UNIQUE FLAVOR.

+info ►Discover the secrets of the Torta del Casar

Iberian Products

Iberian products are not only considered a delicacy but they are also very healthy thanks to the monounsaturated fats that reduce cholesterol in our blood.

Our Iberian products of the "Dehesa de Extremadura" denomination of origin come from Iberian pigs raised in freedom in a meadow with a magnificent grove of oaks and cork oaks, dotted with ponds and troughs, an ideal place for our pigs and that guarantees animal welfare.

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ACORN-FED HAMS AND SHOULDERS


Only in a unique ecosystem, together with the biological characteristics of the Iberian pig, can the extraordinary Iberian hams and shoulders with Protected Designation of Origin "Dehesa de Extremadura" be produced.

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IBERIAN SAUSAGES


Iberian sausages are made from the best lean meat from Iberian pigs following traditional methods.
Tradition provides us with the traditional flavor and Iberian meats ensure that we are consuming a healthy product full of oleic acid..

+ taste + life


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ALSO SLICED AND PACKED HAM


If you are not very good with a ham knife and you need us to cut your ham or shoulder, don't worry, we will do it for you.
We vacuum pack the ham in comfortable envelopes with the resulting slices, blocks and bones.
You just open one of the sliced ham envelopes that we will send you and enjoy the taste.

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WHAT IS THE DEHESA OF EXTREMADURA?



The dehesa is a unique type of ecosystem in the world that occurs in the southwest of the Iberian Peninsula. It is a Mediterranean forest modified by man, made up of holm oaks, cork oaks or other species, with a lower stratum of grasslands or thickets, which otherwise would not be used.

Extremadura is the region of Spain that has the most territory occupied by the dehesa.

With close to a million hectares of pasture, it constitutes an ecological paradise, as it has one of the best preserved ecosystems in Europe. The term dehesa comes from the Castilian "defense", which refers to the land limited to the free grazing of “mesteños” transhumant cattle that roamed the south-west of Spain, and which dates back to remote times.Some image

PROTECTED DESIGNATION OF ORIGIN (PDO)



The protected designation of origin "Dehesa de Extremadura", indicates a Community recognition of the prestige and quality of Iberian hams and shoulders accepted by the Regulatory Council. These hams and shoulders, as well as the sausages, come from the Iberian pigs raised in freedom in the Extremadura dehesa. Animal welfare is guaranteed in the raising of these pigs.

WHAT DO THE FLANGES OR SEALS OF THE HAMS MEAN?


The flange of an Iberian ham is one of the most important identifications, since it is the one that will tell you what type of Iberian ham you are buying. A flange is nothing more than a plastic label that all Iberian hams must have on the leg to be correctly identified and that will be of a different color depending on the classification of the ham or shoulder you are buying.

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BLACK FLANGE

When a ham has a black flange, it means that we are dealing with the highest quality Iberico Hams, they are 100% "Ibérico" Bellota Hams. They come from 100% Iberian pigs raised in freedom in the pastures and fed during their last fattening phase on natural pastures, aromatic herbs and acorns.

RED FLANGE

The red flange, for the "Ibérico" Bellota Ham, hams that come from crossbred pigs so they are not 100% Iberian, raised in freedom in the dehesas and fed during their last fattening phase on natural pastures, aromatic herbs and acorns.

GREEN FLANGE

The green flange is for the "Ibérico" Cebo Ham, they are hams that come from pigs fed on feed and that can be supplemented by natural pastures. We can find them 100% Iberian, 75% Iberian and 50% Iberian.

WHITE FLANGE

The white bridle, for the "Ibérico" Cebo Ham, are hams that come from pigs fed with feed composed of cereals and legumes and raised in stables or feedlots, in an intensive regime. We can find them 100% Iberian, 75% Iberian and 50% Iberian.

VERY IMPORTANT, INDICATE THE PERCENTAGE OF THE IBERIAN BREED

In both the pieces with a red, green or white flange or seal, marketers must specify the percentage of the Iberian breed that the product contains, which will be at least 50% Iberian.

Meats From·Extremadura



What would life be without those little pleasures of flavor that we treat ourselves from time to time?
We have selected for you the best national meats, from animals raised in freedom in the fields of Extremadura.
As we are concerned about animal welfare and their quality of life, as well as the history of dedication and care behind their upbringing, we have selected the best farms to offer you the best final product.

WE CAN'T WAIT FOR YOU TO TRY IT.

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~MATURED COW


WHAT IS MATURED BEEF?

When we talk about "dry aged beef" we refer to beef that has rested in the chamber for a certain time, a technique that provides a softer texture and enhances flavour, aroma and colour.

The time for its consumption will vary from a few days to several weeks depending on the characteristics of the piece, until a tasty meat with a very aromatic palate has been obtained. This process involves considerable expense as the meat must remain at near-freezing temperatures for several weeks before it is considered fit for sale.

In addition, for the maturation of the products, only high-quality pieces are selected since the process requires meat with a high fat content evenly distributed (marbling index).

We like everything that is unique and special, which is why we have sought out small producers who treat their product with care in all phases and until it reaches your table.

RACE, SEX AND AGE MATTER


  - Not all meats are suitable for undergoing a maturation process. They must be high-quality meats, and therefore the breed of the beef, the cut, the age at the time of slaughter and the food that the cow has received have an impact on the quality of the piece.

Older cows or oxen have meat with more fat infiltration, which allows the maturation process to be safer and provides the desired tenderness in the meat obtained.

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~VEAL MEATS OF THE "RETINTA" BREED


The "Retinta" is the native bovine breed par excellence of the south-west of the Peninsula, and its natural habitat is the Dehesa, specifically the Dehesa from Cádiz and Extremadura.

The Retinto cattle are raised in freedom, grazing freely in the meadows and feeding mainly on natural grass.
Thanks to its healthy diet, its meat is extremely tender, fine and with an unbeatable proportion of fat and protein. In fact, its dark red color is a consequence of its low water content compared to other meats.

As we have already mentioned before, it is a tasty and juicy veal, as well as tender, and with a balanced proportion of fat and protein. All this makes it not only special, but also perfect for those who appreciate the quality of good meat.

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~IBERIAN PORK FRESH MEAT


The exceptional and unique Iberian pig, not only provides us with fabulous hams and sausages, but we can also enjoy pieces of fresh meat such as: Iberian pork, feather, loin, sirloin, cheeks, chops, tears or Iberian secret.

PROPERTIES OF IBERIAN PIG MEAT


Iberian pork meat has very beneficial properties:

· High mineral content: magnesium, potassium, iron, zinc and phosphorus, among others: components that favor our vitality and energy on a daily basis.
· Great supply of vitamins: vitamin B12, niacin, vitamin B6 and riboflavin, among others. All of them are essential for the proper functioning of our body, reducing the possibility of contracting certain diseases or recurring health problems, such as anemia.
· Oleic acid: its unsaturated fatty acids are healthy for our cardiovascular system, producing a beneficial effect on blood cholesterol.
· Source of proteins and antioxidants: components that help our tissues, preventing the onset of diseases such as atherosclerosis.

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Torta del·Casar

THREE WORDS THAT SAY IT ALL



The “Torta del Casar” has been recognized as the best cheese in Spain in 2021 and the third best cheese in the world.
The “Torta del Casar” is a natural cheese, made using traditional methods based on raw sheep's milk from controlled farms, vegetable rennet and salt. At 7Q's we have chosen the best in Extremadura for you.

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WHAT IS SPECIAL ABOUT THE “TORTA DEL CASAR”?


During the production process and due to special weather conditions as well as the use of vegetable rennet extracted from the wild thistle Cynara Cardunculus for curdling, occasionally a process occurred that the shepherds considered accidental and unwanted, since the result was a very soft cheese that, when the crust was not yet fully formed, sank under its own weight and that they knew as "atortaos", since its atypical shape resembled a flour "cake" more than a traditional cheese.

WHERE DOES ITS NAME COME FROM?

Given that this phenomenon occurred almost exclusively in the neighboring regions of Casar de Cáceres, a town located eleven kilometers north of the capital of Cáceres, centuries ago this cheese began to be known as the "Torta del Casar", having passed to history as the cradle of the product and place from which its traditional production method has spread to other nearby areas.

CHARACTERISTICS OF THE “TORTA DEL CASAR”


Thanks to all of the above, the result is a cheese with a light and thin rind, semi-hard, its main characteristic is its highly creamy texture, which means that at certain times of maturation it must be bandaged to prevent the paste, which is white and ivory, spill through the cracks of the still soft bark.
With lactic and vegetable aromas, and an intense and developed taste, it is melting on the palate, very little salty and slightly bitter, a characteristic that is due to the use of vegetable rennet.
It should be noted that all the cheeses covered by the Torta del Casar Protected Designation of Origin are surrounded by an exclusive numbered red and gold control label, which constitutes the common element that differentiates it from any other cheese with similar characteristics, guarantee of origin and tradition.

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