Bomba is an heirloom rice varietal. Notoriously difficult to grow, it has amazing absorptive qualities, doubling in size when cooked while maintaining a firm texture. There is no better rice for paella.
In 1977, Nassari Isidro Codina created the brand and started in the art of preparing salted anchovies and anchovies in vinegar and oil.
This is a young, sheep’s milk, pasteurized cheese from Spain. It is made in the tradition of Manchego, yet is not made in the designated area or with the specific Manchega breed’s milk, thus it is called, “manchego-style”. The cheese has a light nutty flavor, and is semi-firm in texture.
This is a semi-cured red sausage with pork, garlic, herbs and spices. Typically it is sauteed in beer, wine or brandy and served as a tapa or garnishing for a paella.
This Spanish-Style Sausage, typical of the regions of Navarra, Aragon and the Basque Country. Despaña Brand Chistorra is made with pork,Pimentón De La Vera picante, and a blend of spices which gives it a complex flavor profile. Perfect for grilling, in sandwiches and especially in egg and potato dishes.
Salchichón de Vic is a sausage produced in 28 towns, all of them located in the Vic Valley in the Spanish district of Osona. It is made with ground pork and bacon mixed with salt and black peppercorns. The sausage has a traditional white coating on the exterior, developed during the process of maturation which takes place in a controlled
Salchichón de Vic is a sausage produced in 28 towns, all of them located in the Vic Valley in the Spanish district of Osona. It is made with ground pork and bacon mixed with salt and black peppercorns. The sausage has a traditional white coating on the exterior, developed during the process of maturation which takes place in a controlled environment and lasts for at least 45 days. Salchichón de Vic is best enjoyed as an appetizer, paired with homemade bread and local cheese.
The secret to these light and crispy flat breads is the healthy dose of fine extra virgin olive oil in each one. Hailing from Seville, the gorgeous capital of Andalusia, these airy delights can often be found gracing cheese plates
Fermin Chorizo Iberico is a dry-cured traditional Spanish sausage made with Ibérico meat, paprika and garlic. It has a rich, smooth, intense flavor. Serve it with Manchego cheese, olives, fresh bread and a glass of Spanish Wine.
This Jamón by Fermín is the result of a cross breed between the 100% Ibérico and the 100% Duroc pig. It offers a more affordable, lower fat content ham for everyday use. Fed on a diet of grains, this ham has strong visual fat marbling and subtle flavor that are a direct result of Fermín’s longstanding artisanal production methods.
Palacios Chorizo is the all-natural, dry-cured Spanish sausage with which the world has become obsessed. Palacios Chorizo can add a robust, smokey flavor to any breakfast, lunch or dinner recipe. Eat Palacios Chorizo with your morning eggs or with your favorite pasta or rice dish.
Palacios Iberico Chorizo is one of the finest, most delicious products from Spain. Chorizo is an all-natural cured sausage that is a cornerstone of Spanish cuisine. This gluten-free sausage from Palacios is made from an old traditional family recipe made from pork, Spanish paprika, salt, and garlic.
Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork, and salt are the only other ingredients to this sausage. It is not flaming hot in the sense of Mexican cuisine, but rather, spicy.
This artisanal mild chorizo is made from iberico pig, an original breed from Spain. The meat is seasoned with natural spices. It is a unique product of singular juiciness and flavor. Upon slicing, the aroma creates an anticipation of heightened flavors. Cured for 1 month using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage. All Natural, Gluten and Lactose Free.
Jamón serrano is a Spanish staple. This sliced serrano has been cured for 12 months. Made from the front leg, it is best served at room temperature by itself or with cheese and olives, wrapped around bits of melon, or for adding its unique flavor to all manner of dishes.
These premium mussels are lightly fried and packed in the typical regional sauce made with vinegar and a paprika marinade
Razor clams are hand-harvested from the tidal flats in the region's bays and estuaries. They are widely regarded as a delicacy.
Squid is a very versatile food that lends itself well to many types of dishes including stews, stir-fries and many grilled or fried dishes. Vigo Jumbo Squid is soaked in a marinade of oil and select spices, further enhancing the taste.
The Cornicabra olive is a widely cultivated variety in Spain with its origins in the region of Toledo. In Spanish, the name “Cornicabra” refers to the pointed goat horn shape of the fruit, but don’t be worried, this olive tastes nothing like goat horns! This olive is pink due to it being harvested halfway through maturation and is typica
The Cornicabra olive is a widely cultivated variety in Spain with its origins in the region of Toledo. In Spanish, the name “Cornicabra” refers to the pointed goat horn shape of the fruit, but don’t be worried, this olive tastes nothing like goat horns! This olive is pink due to it being harvested halfway through maturation and is typically used for olive oils due to their excellent yield. Buy these for a fun shift from the typical black and green olives and who knows, maybe you will love them!