The oldest vinegar in town, Sherry Vinegar.
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 [...]
Date: Sunday 7, 2008
Spanish Chorizo - The Production of Chorizo, Step by Step.
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.
Date: Monday 17, 2008
Valle del Jerte - Cherries
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 [...]
Date: Tuesday 11, 2008
Determining Quality of Spanish Iberian Hams (Serrano Ham).
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 [...]
Date: Monday 10, 2008
Spanish Chorizo Enters the US Market
No slaughterhouses in Spain have won approval from American authorities. Like other Spanish companies that export pork products to the United States, Palacios must import the pork from approved slaughterhouses in other European countries. Their pork comes from Denmark, and is cured using the Spanish method.
Because of the strict standards, Palacios is just one of [...]
Date: Saturday 1, 2008
Ole Ole Foods
Ole Ole Foods was out born of the lifelong beliefs of founder Conrad Adillon and his partnership with his wife, Caroline Healey.
The story of Conrad’s love for food began long before he was born in the picturesque town of Vic in Catalonia, Spain. The year was 1936 and the Spanish Civil War had begun. Too [...]
Date: Tuesday 14, 2008
Generoso
Special wine with an alcohol content of between 17 and 23º. By extension, this term is also applied to high alcohol table wines. Sherry wines from Jerez, Spain are famous for their Generosos, which include the Finos, Amontillados, and Olorosos, among others.
Date: Sunday 12, 2008
La Tienda
LA TIENDA by Don Harrys
- On the web since 1996
- Bilingual, family company
- Working with artisanal and small family firms in Spain
Our family founded La Tienda in 1996 to share a taste of the grace and warmth of Spain, which has brought joy to our lives. Spain resonated in my heart from the very first [...]
Date: Sunday 14, 2008
Wine Enthusiast´s Best Spanish Wines 2008
Wine Enthusiast´s Best Spanish Wines 2008 - Best Wines from Spain
With 96 points:
# Cirsion 2005 from Bodegas Roda (DOCa Rioja)
With 95 points:
# San roman 2004 from Maurodos (DO Toro)
With 94 points:
# Numanthia 2005 from Numanthia-Termes, S.L (DO Toro)
With 93 points:
# Lui Selection 2004 from Abelis Carthago (DO Toro)
# Vendimia Seleccionada 2004 from Amador Garcia (DOCa [...]
Date: Monday 14, 2008
Wine Spectator´s Best Spanish Wines - 2007
Wine Spectator´s Best Spanish Wines - Best Wines from Spain
WIth 96 points
La Edicion Limitada 2004 from Bodegas LAN (DOCa Rioja)
With 95 points:
# Torre Muga 2004 from Bodegas Muga (DOCa Rioja)
With 93 points:
# Pago de los Capellanes Crianza 2004 from Pago de los Capellanes (DO Ribera del Duero)
With 92 points:
# As Sortes Val do Bibei 2005 [...]
Date: Wednesday 14, 2007
Truly Spanish Chorizo, in America at Last - The US Time
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 [...]