Bottling the Essence of the Spanish Traditional Sauces
Traditional salsas from the Spanish coast and the countryside, from farmhouses and fishing villages, are now making their way around the world as high-quality ready-to-eat products.
The New York Times Highlights the Best Dishes at Mercado Little Spain
From the roast suckling pig and the xuixo to sparkling lemonade and bread with tomato, the Spanish food hall offers a feast for the senses
MoreEspaisucre Presents Albert Adrià with Pierre Gagnaire Award
The Spanish chef was recognized for his culinary legacy, technical skill, incredible inventiveness and his commitment to advancing the creative process
More10th World Ham Congress to Bring Together International Ham Experts
Professors, researchers, enologists, veterinarians, and scientists will speak during the event’s various thematic segments
MoreIbérico Ham Takes Center Stage in Japan
Japanese hospitality sector professionals participated in the popular ham carving competitions and seminars in Osaka and Tokyo
MoreMelocotón de Calanda PDO
Fresh peach of the species prunus persica from the indigenous “amarillo tardío” variety, as well as its selected clones Jesca, Evaisa and Calante, produced using the traditional method of bagging the fruit while still on the tree.
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