'Pimiento Gernika (IGP)'
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News Route of the Cocido MadrileñoFrom February 18th to March 31st, it will be a lot easier to enjoy the hearty and delicious taste of ‘Cocido Madrileño’ in the Spanish capital city, thanks to the celebration of the first ever Route of the ‘Cocido Madrileño’..... |
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News Albacete Celebrates Jewish-Manchego Gastronomic HeritageOn June 30th, the city of Albacete in Castile La Mancha hosted the first gastronomic event to celebrate the history and heritage of the city’s Jewish-Manchego cuisine.. Organized by the renowned knife-making firm, Arcos, the purpose of this |
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News 34 Years Celebrating LambMesón de la Villa Restaurant in Aranda de Duero (Burgos) has kicked-off the 34th annual celebration of its most traditional and beloved dish, roasted suckling lamb.. From May 6-29th, 2011, this classic establishment will once again be paying |
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News Chorizo de Cantimpalos Added to RegistryOn May 31st, the Official Journal of the European Union (OJ) published the inscription of the name “Chorizo de Cantimpalos” in the registry for the protection of geographical indications and designations of origin for agricultural |
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Extremadura ExtremaduraThe Autonomous Region of Extremadura is located in southwestern Spain, bordering with Portugal, and comprises two provinces: Cáceres and Badajoz. The region has a total area of 41,634.5 sq kilometers / 16,075 sq. miles and a population of 1,108,130... |
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News Spanish Company Beher Brings Home Awards: its Ibérico Ham Named Best in the WorldThis is BEHER's third consecutive win, and the company also took home 22 medals for its other charcuterie products. It's top honors for BEHER! The company took home the award for the Best Ham in the World at IFFA 2013... |
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Trade Shows Food Taipei 2013>. The Spanish Institute for Foreign Trade - ICEX organizes an information pavilion at the FOOD TAIPEI 20123 trade fair. This activity is aimed at businesses from the sectors related to olive oil , cheeses , PDO wines , olives ,... |
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News Spanish Wine Jewels for Jaleo’s AnniversarySpanish winemaker Eduardo García presided over a magnum toast to 20 years of tapas in America with outstanding reds from the Bierzo and Duero regions.. Eduardo García, one of the most promising stars of Spain’s new generation of winemakers, |
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Products GarlicGarlic belongs to the family Liliaceae , which comprises about 3,500 species of herbaceous plants and trees. It is a round bulb, sometimes called a head of garlic, comprising 12 to 15 cloves, each wrapped in several thin skins. When... |
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News A Priorat Food & Wine ExperienceEspai Priorat reunited over 60 global opinion leaders to learn about the magnificent wine and foods of this historical region in Catalonia.. The DOQ Priorat hosted the second edition of Espai Priorat, a biennial three-day immersion event that |
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Recipes Cándido’s Castilian soupMelt the lard or heat the oil in a skillet and add the garlic. When just turning brown, add the ham and slices of day old bread. Fry together for two minutes then add the pimentón. Brown, then add the... |
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Food Calendar Ibérico Ham slicing demo and tasting at Manzanilla NYC345 Park Avenue South. Manzanilla Spanish Brassserie. As part of the promotion of Ibérico Ham in the USA, the Trade Commission of Spain in New York, through its department Foods from Spain, makes product presentations and slicing |
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Food Calendar Ibérico Ham slicing demo and tasting at Tempranillo165 Midland Avenue. Tempranillo Restaurant. As part of the promotion of Ibérico Ham in the USA, the Trade Commission of Spain in New York, through its department Foods from Spain, makes product presentations and slicing demonstrations in |
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Products Mantequilla de Soria PDOButter obtained by pasteurizing the cream from the milk of Friesian and Swiss Brown cows or crossbreeds of the two, from dairy farms in the province of Soria (Castile-Leon) |
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Products Mantequilla de l'Alt Urgell y la Cerdanya PDO>> Butter produced in the Alt Urgell and la Cerdanya districts (Catalonia) from pasteurized cows’ milk. |
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Products Arzúa-Ulloa PDOCheese made from raw or pasteurized cow's milk from the Rubia Gallega, Friesian and Parda-Alpina breeds and cross-breeds, with a minimum 6-day ripening period. |
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Products Idiazabal PDOPressed, hard cheese made from whole, raw ewes’ milk from the Latxa and Carranzana breeds, with a minimum ripening period of 60 days. |
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Products Cabrales PDOBlue-veined cheese made essentially from whole, raw cows’ milk, or from mixtures of two or three types – cows’, ewes’ and goats’ milk. Ripening lasts for a minimum of two months and takes place in natural caves. |
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Products Sobrasada de Mallorca PGIRaw cured sausage obtained from minced pork mixed with pimentón (a type of Spanish paprika), salt and other authorized spices. |
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Products Salchichón de Vic PGISausage prepared with select meat from white pigs, fat, salt and black pepper, following the traditional production process in the Catalonian area of Plana de Vic, with a minimum curing time of 45 days. |
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Products Lacón Gallego PGIShoulders (fore extremities) from white pigs born and reared in Galicia, of the Celta, Large White, Landrace and Duroc breeds, and their cross-breeds (cross-breeding with the White Belgian and Pietrain breeds is also possible, provided that the |
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Products Cecina de León PGICuts from the hind quarters of mature cattle (topside, silverside, flank and rump), preferably from breeds indigenous to the region of Castile-Leon, subjected to a salting and maturing period in natural drying sheds for a period of no less than... |
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Products Botillo del Bierzo PGIMeat product made from various cuts of the white pig, mainly rib and tail meat, marinated and stuffed in casing, before being smoked and semi-cured. |
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News Albert Adrià’s New Turrón JourneyMake sure to add an Albert Adrià nougat on your Christmas 2013 wish list.. Spain’s culinary icon Albert Adrià has partnered with Torrons Vicens to launch a turrón (Spanish nougat) line which is expected to hit the market by next |
Features index To the Heart of Spanish LettuceSpain is the number one producer of lettuce in Europe and the world’s biggest exporter, but when it comes to these delicious Spanish greens, this is only the tip of the 'iceberg'. |
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Features index Honey in Northwest Spain: a force of NatureHoney has been consumed by Man for millennia, and produced at least since the times of the ancient Egyptians. Spanish honey production in rural Galicia is ancestral, and recent developments in the region are helping to nurture and improve this... |
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News Rocambolesc by Jordi Roca Opens at the BeachGourmet ice cream parlor Rocambolesc has opened its second establishment, this time in Playa del Aro on the Costa Brava.. Just one year after opening the Rocambolesc ice cream parlor in Girona and mere weeks after their restaurant El Celler... |
