Features
The Spanish chef and artisan Xesc Reina studies the black pig and dresses sobrasada with heterodox colors and aromas. His cured meats –classic and avant-garde– are found in some of the Majorca's best restaurants.  Real creativity in charcuterie.
Features
Another year of Madrid Fusión has come and gone, leaving this writer hungrily breaking into her piggy bank, trying to spherify faux egg yolks at home, making restaurant reservations for three months down the road, and searching desperately for an industrial sous vide cooker that she just has to...
Features
Sustainability throughout all stages of production and commercialization. A pioneering commitment to complete traceability and the protection of the highly valued Mediterranean bluefin tuna. These are the underlying themes that set the daily course for Spanish company Balfegó, whose products made...
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