A Selection of Luxurious Mediterranean Sauces, Jams, Marmalades, Pates and Chutneys...
Mineral salt, salt flakes, liquid salt and chuzo
Añana Salt is the result of the natural evaporation of the brine or salt water that comes from springs in Valle Salado.
Famous chefs, with a total of 22 Michelin stars, value the quality of Añana Salt and use it in their restaurants.
Naturally pure mineral salts from veins that are 200 million years old. Rich in minerals and trace elements.
Salt flakes gather on the surface and harvested before their weight drags them to the bottom.
Liquid salt flows from the springs. The salt naturally concentrates to reach 280 grams of salt per liter.
Chuzo - Fine stalactite salt, high purity and quality, formed by the continuous drip of leaks in the brine eras, trusses and channels.
Grated over dishes completed provides a fine salt that dissolves quickly in the mouth.
Special for dressing salads and sprayed on meat and fish.
Añana Salt is listed as Slow Food, the highest honour awarded by this international movement that promotes natural, ecological and quality products.
Our range of traditional and speciality pasta come directly from Puglia.
Traditional pasta includes, orecchiette which is synonymous with Puglia and tradition and
Taglioline with Primitivo wine, which adds flavour and originality to your dish.
We are thrilled to be able to introduce our line of gluten free pasta,
which has to be tried to be believed.
The pasta is completely natural made with only 3 ingredients, cornflour, rice flour and water.
No additional additives means that the pasta is perfect for those following a Free From Diet.
Years of research and taste testing have been put into the development of this pasta which is produced using traditional techniques.
Our gluten free pasta is also slow dried and bronze drawn meaning that the pasta will not breakup during cooking and the taste is
exactly the same as high quality bronze drawn durum wheat pasta. So unlike other gluten free pastas there is no need to sacrifice
taste and quality while following a gluten free diet. We also offer 10 different shapes of pasta meaning the whole family can enjoy
spaghetti, lasagna and many more.
Central European colonists resettled these lands during the reign of Carlos III in the latter half of the 18th century.
Our principal estate is called the “Molino de Santa Ana” (Saint Ann’s Mill), as among the olive trees there lies the structure of a traditional 19th century, hand-operated “almazara” (a word derived from Arabic meaning oil mill).
We are currently converting our farmland to “biodynamic agriculture” and improving the soil’s fertility by creating environments which enhance plant vitality. This is achieved by means of a balanced microflora containing the vast majority of known beneficial microorganisms.
For centuries the Olive tree has been distinctive of the Andalusian landscape, whether up in the mountains or across flat countryside. It is emblematic of Mediterranean culture and its cultivation is linked to the progress of mankind. It is inspiring to remember how the culture of al-Andalus attached great importance to agriculture, so much so that the Caliphate of Cordoba honoured the fruit of the olive tree by awarding it the status of “Cultural Asset”.
Fundació Plataforma Educativa, Fundació Emys and Imma joined togheter to engage a socio-environmental
project, a jam and sauce artisanal factory to process organic nature friendly fruits and vegetables with
workers who are vulnerable or at risk of social exclusion.
One detail that tends to stand out when you first see the jar of Juan Ranas tomato sauce is its colour; it is not red.
The recipe has shades of orange, which is due to the variety of tomato used, and the onion that is added.
Another surprising aspect is its texture, extremely fine and pleasant for the mouth
A tomato sauce so exquisite that it demands to be tasted separately, or with a good bread.
A pleasure in itself or in combination with any other dish whose recipe includes tomato.