Your supermarket aisles are stocked with olive oil. Every day, it seems, we hear of the most recent disease it helps prevent or health benefit reaped from it. Mediterranean countries have sworn by it for centuries, but if magazines and newspapers are any indication, its popularity currently outshines that of pashminas, Eminem, and Nicole Kidman [...]
Food has always been a vital part of Spanish culture and tradition. Families bond over food, and special occasions like weddings, birthdays, graduations and holidays is always dominated by food. Spanish heritage would include century-old recipes, created not only to please the appetite but to maintain the health of the body as well. According to [...]
Prepare your palate for Piquillo red peppers and rosado wine! For nine days, January 17 through January 25, Navarra The Kingdom of Flavors, Spain will visit Boston and New York for a gastronomic …
Epicurean Ways and Gerry Dawes announce the launch of an Insider’s Culinary Tour in Spain: A Taste of Andalucia. Two tours are scheduled for 2008. They will be guided by Gerry Dawes.
Though it is a non-smoked cheese, some varieties are smoked which is allowed by the DOP only if does not affect the general stipulation for the production of Idiazabal Cheese. The crust is closed and smooth and its color goes from brown in its smoked variety to yellow-beige in its non smoked variety. The cheese texture is tight without air pockets. For Florence Fabricant, “[Idiazabal Cheese] has a pale interior and a firm, supple texture similar to provolone cheese.” The taste is robust and provocative, slightly acidic, and has the characteristic buttery touch of sheep milk cheeses. The smoked versions usually have a more pronounced aroma. Idiazabal is a small-medium size cheese with a weight between 2 and 4 lb.
The fact that Spain is the country with more chefs on the 100 -world’s best chefs list is one the main reasons why Spanish food is becoming more familiar to markets where it has traditionally …
With exports making up more than 80% of the organic food produced each year, farmers are finding it easier to market through experienced exporters rather than battle the less than 1% national …
The use of objective tests to determine an olive oil´s quality has two purposes. On the one hand, it allows for the comparison of the composition of two apparently similar oils. These tests can also be used to …
Cava is a sparkling wine made in closely the same way as Champagne. Cava is an exceptionally suitable alternative to French champagne and …
But one of the most popular kinds of Spanish cheese is the Manchego cheese. This cheese is made exclusively in Don Quixote’s land, La Mancha. It is a fertile, elevated plateau located in Central Spain. It is famous not only because of Don Quixote but because of their Manchego cheese. It is made out of the whole milk of Manchega sheep, where it got its name. Manchego cheese is processed in dry, cool caves for a period of two months to one year.
Turron is the name of a type of almond candy that is widely enjoyed around the holidays. Spain and Italy are both large consumers of turron, but with the Internet, it is developing an audience around the globe. Many people of Spanish and Italian decent, who remember enjoying Turron as young children, now purchase it [...]
While Balsamic vinegars from Italy have become a household staple you may not be so familiar with the Spanish counterpart, aged Sherry Vinegar. Similar to Balsamic you’ll find sherry vinegars with different agings including 30 year, 50 year and sometimes up to 75 years. As with fine balsamics the older high quality vinegars are sometimes [...]
market leader in the commercialization of organic extra virgin olive oils and products have been sold worldwide such as Japan, Germany, Canada … Having received the NOP certification …
The regulations define virgin olive oil as “those oils obtained from the fruit of the olive tree solely by mechanical or other physical means … which have not undergone any treatment other than …
The period from late fall through early spring is called the montanera, or acorn season, when pigs feed on the acorns of these trees, each eating about 22 to 26 pounds of acorns a day. The Iberian pig, which descends from the wild boar of southern Europe, is not a handsome specimen. It has drooping ears, a long snout, thin legs and dark hair. But its meat has a dense striping of fat and intense flavor, which produces the most sought-after cured hams in Spain.
While mojama is still a largely undiscovered delicacy outside of Spain, it has been recognized by specialty stores worldwide for years and is slowly entering more mainstream markets as the demand increases. In Spain, Mojama is most often served in thin, translucent slices, drenched in only the best extra-virgin olive oil, with a glass of your favorite white wine. Elsewhere it has been seen finely grated over a plate of lightly oiled spaghetti, with a chopping of parsley and a glass of red wine.
If you’ve ever experimented with chorizo, the pork sausage cured with paprika and garlic, you know how persuasive its full aroma and deep clinging heat can be. You might have sliced it up and stirred it into paella, chopped it into little cubes that were swept up into an omelet or infused it in stew [...]
Spain is the world´s leading paprika producer. The vast majority of the paprika found on supermarket shelves in the USA and Germany is of Spanish origin, but the United Kingdom, The Netherlands, France, and the Czech Republic also look to Spain for an important quantity of their paprika supply. The qualities, however, vary [...]
Despite the wide variety of tempting candies and cakes that appear in Spanish pastry shops at Christmas time, there is always an ample section dedicated to the most appreciated and traditional sweet of the holiday season: turrón. Although various regions in Spain dispute its time and place of origin, most specialists agree that Alicante was [...]
Among the most prestigious in Spain, the Regulating Council of Denominación de Origen Ribera del Duero has worked towards the success of its wines on both a national and international scope.
While the demand for wine has shown a general decline over the last few years throughout Europe, particularly in table wines, Spanish wines with Denominación de Origen (Designation of Origin) are showing steady growth, both in domestic and foriegn markets. To see why this has occured, we need to understand exactly what D.O. means [...]
The Designation of Origin Condado de Huelva (Denominación de Origen) was extended to include its white-wine vinegars, made with wine from the same D.O. This historic move makes Condado vinegars only the third Designation of Origin in all of Europe to receive coverage.
While not new to the market by any means (historical documents [...]
Wines of the Herederos de Marqués de Riscal has always been a leading and pioneering company in the wine producing sector.
As far back as 1858, it became the first winery in the Rioja to produce wines following the Bordeaux method and in 1972, it was the first winery to promote the Rueda Designation of Origin, [...]
Europe´s leading cherry supplier, the Agrupación de Cooperativas Valle del Jerte, is the collective work of fourteen companies whose degree of specialization, organization, and flexibility places them among the most competent European companies in seasonal fruit production and commercialization. The Cooperative are certified suppliers of the Denominación de Origin ¨Jerte Cherry,¨ the symbol Marketuno.com repeatedly [...]
Unión Salazonera Isleña, SA (USISA), located on the southwestern coastal town of Isla Cristina (Huelva), is one of the largest Spanish producers of canned and cured seafood. Their extensive product line has put them on the map, both nationally and internationally, winning the recognition of clients and sector organizations alike.
In 2003 alone, USISA was recognized [...]
Courant.com
Sirens wail in the background, but José Andrés doesn’t pause to notice. He’s conducting a telephone interview in front of his restaurant Jaleo in Washington, talking about his PBS cooking show and a new cookbook — and waiting for his friend, Mexican cooking authority Diana Kennedy, to arrive.
Andrés, who grew up in the Asturias region [...]
TIME
Barlow is not a half-assed carnivore. An expatriate Brit who relocated to the Galician town of his Spaniard wife, he launches himself on a foolhardy mission: travel around northwest Spain and eat as much pig as possible. Snout, marrow, heart, bladder, head—all of it. Along the way, he tells the tale of Galicia, a cold, [...]
Dry-cured Iberian ham is one of the most valuable meat products in Spain, with a first-rate consumer acceptance. Visually discernible characteristics of fat and lean, such as marbling, have all effect on the acceptability and palatability of ripened Iberian ham pieces. Important marbling properties include the amount and spatial distribution of intramuscular fat streaks. Chemical [...]
With ninety races and more than two-hundred hog varieties, it is important to distinguish the two main races that are used in the production of Spanish hams. The highest quality hams come from the Iberian blood line, which are descendents of the wild boar. They are produced in the southwestern region of Spain
There´s only one word to describe the growth and development within the Spanish wine sector in the last decade: incredible. Dramatic investments both publically and privately have been made, particularly over the last ten years, to improve the quality and reputation of Spanish wines internationally. Spain is now the 3rd largest wine-producing region in the [...]
One doesn´t need to look far into the wide variety of Spanish cheeses to see all that they have to offer the palate. Torta del Casar, however, has made its own nitch within the cheese world as one of the richest, most unique spreadable cheeses available in the international market.
This aged organic spanish cheese originates [...]