Iberian Pata Negra (Black Hoof) Hams
The hams come from Iberian pigs, although the denomination allows for cross-breeds provided the resulting animals are at least 75% Iberico, ours are 100% 'Black Seal' Iberico.
The Iberian pig lives primarily in western and southwestern Spain, including the provinces of Salamanca, Ciudad Real, Caceres, Badajoz, Seville and Cordoba (Denomination of Origin Los Pedroches) and Huelva. It also lives in central and southern Portugal, where it is referred to as porco preto ibérico or porco alentejano.
Immediately after weaning, the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots. The diet may be strictly limited to olives or acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities.
The hams are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 36 or even 48 months. The length of the curing process has more to do with the local climate than with the resulting quality of the ham.
The hams are labeled according to the pigs' diet, with an acorn diet being most desirable:
The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as jamón ibérico de Montanera. The exercise and diet have a significant impact on the flavour of the meat; the ham is cured for at least 36 months.
The next grade is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.
The third type is called jamón ibérico de cebo, or simply, jamón ibérico. This ham is from pigs that are fed only grain.
A Selection of Luxurious Mediterranean Sauces, Jams, Marmalades, Pates and Chutneys...
We provide you with all the necessary materials that you need
to create cocktails and drinks... start bragging.
Enjoy our specialities including mussels,sardines, octopus and many more.
The quality products give you the real flavour of excellent products
in fine preserves.
For a special occasions, for exclusive gifts or to enrich your everyday cooking,
we have a wide and varied range of prepared food that will surprise
even the most select palates
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.
The producers are dedicated to handcrafted food and are pleased to present the brand craft Paellas Artesanas Amparín, specializing in the preparation of high quality rice.
Paellas Artesanas Amparín is a combination of traditional Valencian cuisine and innovative technology that has led to the creation of an excellent product.
We have created an authentic and original full range of exquisite paellas which are prepared in the traditional Valencian manner and which enables you to enjoy these characteristic dishes that taste like they have come from one of the best restaurants in Valencia but may be prepared in only 18 minutes.
It is our hope and goal to take this unique and famous dish and bring it to your table.
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.