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Strawberries

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  • Cured free-range ham from Extremadura.

    [Gastronomy]


    … (Extremadura) One of the great treasures in the food store of Spain are the Iberian cured hams, among which the cured ham from the Extremadura meadow lands, protected under the Denomination of Origin, stands out. The Ham is obtained exclusively from pure Iberian pigs or crosses with at least 75% Ibe…

  • Trevélez cured ham.

    [Gastronomy]


    … (Andalusia) The particular features of this cured ham are due to its special curing, carried out in unique climatic conditions, as Trevélez is one of the highest villages in Spain. Trevélez hams are guaranteed by the Food, Fisheries and Agriculture Ministry’s Specific Quality Designation, and contro…

  • Cured Ham from Huelva.

    [Gastronomy]


    … (Andalusia) The prestigious cured ham from Huelva is typical of the Sierra de Aracena region, where it was first produced by small family industries. The Denomination of Origin covers hams and shoulders from pure Iberian pigs or crosses with Duroc Jersey pigs in which the latter make up a maximum of…

  • Guijuelo cured ham.

    [Gastronomy]


    … (Castile-Leon) In the south-east of the province of Salamanca, at an altitude of over 1,000 metres, Guijuelo gives its name to one of the most important Spanish regions in the art of Iberian ham curing. It comes from Iberian breed animals crossed with Duroc Jersey (no more than 25%), raised in Extre…

  • Teruel cured ham.

    [Gastronomy]


    … (Aragon) Cured hams from heavy pigs made in a natural environment in the traditional style. Animals born and reared in the province of Teruel, from the Landrace or Landrace and Duroc breeds may be included in this Designation of Origin. The hams must weigh between 8 and 9kg with blood and they are c…

  • Packed grapes from Vinalopó.

    [Gastronomy]


    … Alicante - Alacant. (Valencia) The vine is one of the three products that make up the so-called "Mediterranean triad" (vine, wheat and olive tree). Although vines had existed in the Peninsula for centuries, it was the Romans who promoted and even protected the crops, and the tradition became deeply …

  • "Bollo Maimón".

    [Gastronomy]


    … (Castile-Leon) Also called 'Salamanca wedding cakes' or 'marriage sweets" because of their association with traditional Salamancan weddings, the "bollo Maimón" is a home-made cake with an ancient tradition.. Since the Spanish Golden Age, the presence of this cake has been common at celebrations and …

  • Bizcochá.

    [Gastronomy]


    … (Castile-La Mancha) Many sweets are made in the community of La Mancha. Although marzipan from Toledo is the best known, there is a wide range of confectionery products, such as bizcochá (cake soaked in milk with cinnamon in vanilla) which is a very typical dessert from Alcázar de San Juan and its c…

  • Bollu preñau.

    [Gastronomy]


    … (Asturias) Delicious Asturian speciality made of bread stuffed with spicy sausage. Wheat flour bun that is stuffed with Asturian spicy sausage before baking. Since they are baked together in the oven, the sausage is impregnated with the flavour of the bread and vice versa. The result is exquisite. I…

  • Suckling Lamb from the Basque Country.

    [Gastronomy]


    … (Basque Country) Suckling Lamb from the Basque Country, raised and fed in a natural environment, is a highly valued product known to both common people and experts in gastronomy. The Basque label of Quality Food was awarded to the suckling lamb of the Basque Country quite recently and covers the Ext…

  • Iberian cured ham.

    [Gastronomy]


    … Iberian cured ham comes only from pure-bred Iberian pigs (black and dark) or Duroc-Jersey crosses with 75% Iberian blood. The pig has played the leading role in Spanish cuisine and culture, above all in rural Spain, where it has been a fundamental part of the meat diet. It is the only animal from wh…

  • Serrano cured ham.

    [Gastronomy]


    … (Andalusia) Serrano cured ham is a typically Spanish product characterised by the quality of its sensory properties. Serrano cured ham is the hind leg of the pig that undergoes a manufacturing process, including the following phases: salting, or incorporation of salts into the muscular mass; washing…

  • Bierzo pepper.

    [Gastronomy]


    … (Castile-Leon) Tasty preserve from the county of Bierzo. Growing peppers is traditional in the county of Bierzo, in León. Its microclimate favours the production of this vegetable, which takes on a spicy, slightly hot, flavour and an intense fragrance. Once harvested, when the fruit reaches its char…

  • La Palma Cheese.

    [Gastronomy]


    … La Palma. (Canary Islands) La Palma cheese, also called Palmero, is a pressed paste cheese, made from raw whole milk from the native Palmera goat breed. It is cylindrical and has a smooth surface. Pieces weigh between 750 g and 15 kg and when they are over 8 kg are called "manada" (herd) cheese. The…

  • Cheese from Murcia in Wine.

    [Gastronomy]


    … (Murcia) The Cheese from Murcia in Wine is an aged cheese, soft to semi-cured, which is made from the pasteurised milk of the 'Murciana' breed of goat. Its most notable characteristic is that the exterior is receives wine baths. It is cylindrical, with smooth surfaces and straight edges. Each cheese…

  • Cheese from Murcia.

    [Gastronomy]


    … (Murcia) Cheese from Murcia is a fresh or aged cheese made with pasteurised milk from the 'Murciana' or 'Granadina' breeds of goat. It is cylindrical in shape and its rind is etched by the band and the cheese shelf. It is available in two sizes: the small one weighs between 300 and 600 grams and the…

  • Beef from the Catalan Pyrenees.

    [Gastronomy]


    … (Catalonia) The native Catalan Pyrenees breed, also called Vedella dels Pirineus Catalans, is high quality. Any means can be chosen for preparing it and it provides very tasty dishes. The herds producing 'Ternera de los Pirineos Catalanes' or 'Vedella dels Pirineus Catalans' (Beef from the Catalan P…

  • Beef from Galicia.

    [Gastronomy]


    … (Galicia) Beef from Galicia is the most characteristic expression of regional livestock production and is yet another example of the gastronomical wealth of Galicia. Beef from Galicia comes exclusively from cattle of the Rubia Gallega, Northwest Brown breeds, crosses between them and crosses of the …

  • Beef from Navarre.

    [Gastronomy]


    … (Navarre) Beef production has always been a basic activity in the mountains of Navarre. The meat is notable because it is very healthy and natural. The cattle that produces the Beef from Navarre or 'Nafarroako Aratxea' comes from the Pyrenees, Aquitaine Blonde, Alpine Brown and Charolais breeds, and…

  • Extremaduran beef.

    [Gastronomy]


    … (Extremadura) Extremaduran beef is surprisingly tasty and juicy; its qualities have made it a key product for the region of Extremadura. The so-called "Extremaduran beef" is the meat from herds of the native beef breeds Retinta, Iberian Avileña Black, Morucha, Cacereña White, and their crosses, whic…

  • Beef from Asturias.

    [Gastronomy]


    … (Asturias) The main attraction in the tasty gastronomy of Asturias, Beef from Asturias is outstanding for its excellent quality. Beef from Asturias comes from cattle born, raised, fattened and butchered in the Principality of Asturias. The breeds are the Valley Asturian, Mountain Asturian and crosse…

  • Anchovies in olive oil.

    [Gastronomy]


    … (Cantabria) Marinated anchovies are always a delicacy, but particularly when they are preserved in extra virgin olive oil. These anchovies are prepared using painstaking traditional methods. The anchovies are placed inside containers with water and salt for between one and three days. The heads and …

  • Alba de Tormes caramelised almonds.

    [Gastronomy]


    … (Castile-Leon) There is evidence in the city archives that high quality caramelised almonds were already being made in the Benedictine convent of Santa María de Dueñas, in Alba de Tormes, Salamanca by 1835. They soon became famous throughout the county in direct competition with those made in other …

  • Tolosa beans.

    [Gastronomy]


    … (Basque Country) A bean highly prized in the Basque Country, this variety has been grown in this area and sold in local markets since ancient times. The Tolosa bean (Tolosako Babarrunak in Basque) is from the species Phaseolus Volubilis. It is oval shaped and dark purple - almost black - in colour, …


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