We are proud to introduce to you Dulce de Leche San Ignacio.

Dulce de Leche (literally "sweet milk") is the dominant spread, ice cream flavour and dessert filling in Argentina, with a growing popularity in the USA, where companies as Häagen-Dazs, Starbucks and Mars are adopting it to their range.
Made with the purest fresh milk from cows grazing the argentine pampas, Dulce de Leche has a sumptuously rich taste and a silky-smooth texture that will satisfy even the most discriminating palate!

Whilst many milk-based caramels, toffees or fudges include butter, cream, skimmed powder milk, artificial colourants and flavorings, Dulce de Leche is made of only full-fat milk, white cane sugar, and sodium bicarbonate as emulsifier.

Similar products are known across the world: the mexican cajeta (made from goats' milk) or the french confiture de lait. However, two distinctive features allow the traditional Argentine Dulce de Leche to be unrivalled in taste, texture and quality:

The milk's quality: Cattle farmers in Argentina have not only mastered the art of breeding cattle for premium meat but are also experts in milk production. These cows graze the green pastures in the vast pampas and as a consequence their milk is rich in Conjugated Linoleic Acid (or CLA), and Omega-3 fatty acids. Animals raised in these high quality pastures yield milk of excellent taste and quality.

Know more about the argentine milk breed of livestock

Making the Dulce de Leche: The typical Argentine consumes 3 to 5 kilograms of Dulce de Leche per year, and this means that the dairy industry has to produce large volumes of product maintaining the exquisite taste of the home-made recipe. This industrial process is identical to what grandmothers and gourmets carry out in their kitchens … only in larger pots! Modern dairy plants like San Ignacio's comply with the strictest health and safety regulations. The EU has accredited this status by granting these plants the authorization to export to EU countries.

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