casasarasa.com

pyreneeslifemountainsnature.blogspot.com

Pyrenees Life, Mountains and Nature: December 2008

http://pyreneeslifemountainsnature.blogspot.com/2008_12_01_archive.html

Pyrenees Life, Mountains and Nature. Walking, Nature, Flowers, Music, Children, News, Cross Country Skiing, Cooking, Friends and Adventures in the Pyrenees. Tuesday, 23 December 2008. Saw this grass snake -. Lva de Oza here in the Hecho Valley on July 1st 2008. It felt threatened when I took the photo and puffed itself up to look more menacing. Even though I know they are completely harmless I didn´t want to get too close! Richard, Alto Aragón. Saturday, 20 December 2008. Los Chotos in Sandiniés. Snapped...

thesummitofthepyrenees.com

SHOP::The summit of the pyrenees

http://thesummitofthepyrenees.com/en/jam

Extra Virgin Olive Oil. Sweetmeats direct from small artisan confectioneries in the Spanish Pyrenees. The top-quality products: chocolates, jams, honey and biscuits. Made with natural pig-gut and cured for between 20 and 25 days in our curing sheds. Ideal sliced for sandwiches or as a snack. Raw milk sheep cheese (800 gr). Our cheese from raw sheep's milk is obtained after curing for 3 to 5 months. Sweet chorizo 250 g. Bolea Olive oil Mills (250 ml.). CIMA DEL PIRINEO ESPAÑA. 34 659 113 833.

thesummitofthepyrenees.com

SHOP::The summit of the pyrenees

http://thesummitofthepyrenees.com/en/sweetmeats

Extra Virgin Olive Oil. Sweetmeats direct from small artisan confectioneries in the Spanish Pyrenees. The top-quality products: chocolates, jams, honey and biscuits. Raw milk sheep cheese (800 gr). Our cheese from raw sheep's milk is obtained after curing for 3 to 5 months. Sweet chorizo 250 g. Made with natural pig-gut (32-34 mm) and cured for 25 days in our curing sheds in the Jacetania Area. Bolea Olive Mills (500 ml.). CURED HAM MAZA 3 KG. CIMA DEL PIRINEO ESPAÑA. 34 659 113 833. T: 46 (0) 371 32231.

thesummitofthepyrenees.com

Cured Longaniza SausageThe summit of the pyrenees

http://thesummitofthepyrenees.com/en/cured-longaniza-sausage

Extra Virgin Olive Oil. Made with natural pig-gut and cured for between 20 and 25 days in our curing sheds. Ideal sliced for sandwiches or as a snack. Made with natural pig-gut and cured for between 20 and 25 days in our curing sheds. Ideal sliced for sandwiches or as a snack. Keep in a cool, dry place. Meat: Lean pork meat ( 75 %), pork belly (25% ) Spices and additives: Salt, Sodium nitrite, Natural food colouring, Spices and Garlic. Comarca La Jacetania - Aragón. Sweet chorizo 250 g. 34 659 113 833.

thesummitofthepyrenees.com

Cured Pork Loin 400 gThe summit of the pyrenees

http://thesummitofthepyrenees.com/en/cured-pork-loin-400-g

Cured Pork Loin 400 g. Extra Virgin Olive Oil. Cured Pork Loin 400 g. Has an intense and natural flavour and is usually served in slices. Cured Pork Loin 400 g. This type of cured loin is typical of Aragon and was often prepared in homes when the pig was killed. It is a way of conserving pork for long periods of time. It is made of pork loin from castrated pigs or female pigs outside the breeding cycle. Cured for 60 days. Keep in a cool, dry place. Pork loin, salt, paprika,spices. Cured Pork Loin 400 g.

caminodesantiagoaragon.blogspot.com

CAMINO DE SANTIAGO IN ARAGÓN: 06/10

http://caminodesantiagoaragon.blogspot.com/2010_06_01_archive.html

CAMINO DE SANTIAGO IN ARAGÓN. Discover the authentic,little-known pilgrim routes through the Spanish Pyrenees. Tuesday, June 8, 2010. Well the Camino de Santiago wouldn't be the same in Spring without the poppies. Subscribe to: Posts (Atom). Alto Aragón and Casa Sarasa. Other things going on. Pyrenees Life, Mountains and Nature. Gliding in the Spanish Pyrenees. Richard, Alto Aragón.

thesummitofthepyrenees.com

SHOP::The summit of the pyrenees

http://thesummitofthepyrenees.com/en/cold-meats

Extra Virgin Olive Oil. Handmade´s cold meats from Pyrenees: serrano ham, cured longaniza sausage, chorizo, pork loin. A commitment to quality raw materials, and tradition in how to develop, to get the flavor of the cold meat typical of our land. CURED HAM MAZA 3 KG. Sweet chorizo 250 g. Cured Pork Loin 400 g. Cured Pork Loin 400 g. Has an intense and natural flavour and is usually served in slices. Bolea Olive Mills (500 ml.). CIMA DEL PIRINEO ESPAÑA. 34 659 113 833. C/ Hermanos Argensola, 4.

tanteanna.de

PARTNER :: Restaurant Weinhaus Tante Anna Düsseldorf

http://www.tanteanna.de/de/partner-7.html

Mühlenstraße 31. Bolkerstraße 14-16 – 40213 Düsseldorf. Kartenreservierung: 49 211 329443. KOMÖDIE Düsseldorf. Kasse Telefon: 0211 - 13 37 07. Und 0211 - 32 51 51. Wir kochen mit Thermomix. Http:/ vorwerk.thermomix.de. Prinzengarde der Stadt Düsseldorf „Blau-Weiss" e.V. 1927. Leibgarde der Prinzessin Venetia. Wissenswertes und informatives über unsere Stadt. Kultur and Genießen. Mühlenstraße 31. Dienstag bis Samstag ab 18:00 uhr. Sonntags, Montags und an Feiertagen geschlossen. Bitte fragen Sie nach!

glidinginthespanishpyrenees.blogspot.com

Gliding in the Spanish Pyrenees: November 2008

http://glidinginthespanishpyrenees.blogspot.com/2008_11_01_archive.html

Gliding in the Spanish Pyrenees. Sunday, 9 November 2008. WELCOME TO CASA SARASA. Welcome to Casa Sarasa. Your perfect holiday accomodation for gliding holidays in the Spanish Pyrenees. We have a combination of rooms - from simple ensuite bedrooms to self catering apartments. With plenty of parking space and a large garden, we are only 12 kms from Sta. Aerodrome, the best place for gliding in the Pyrenees. Labels: Accomodation spanish pyrenees gliding holidays bed and breakfast. Subscribe to: Posts (Atom).