Flavours that travel the world
The quality of Spanish cuisine combines ideal environments, sustainable processes and respect for tradition. The story of its origin is part and parcel of the story of its global success.
Oils that listen to nature
Córdoba is known the world over as one of the best areas for extra-virgin olive oil production. Oleum Hispania selects the finest olives at precisely the right ripeness to cold-press the finest juice. This is why Gourmet de la Roja – the official brand of the Royal Spanish Football Federation – has just chosen it to accompany the Federation in its next international commitments.
If you add disciplines such as medicine or pharmacy to the olive tradition in a setting such as Los Cerros de Úbeda in Jaén, the result is an utterly extraordinary Extra-Gourmet EVOO like the one from Aceites, yo verde. Its producers make sure to harvest the fruits at night in order to avoid the high daytime temperatures.
Controlling the temperature of the olives – both when they reach the mill, as well as during the pressing process (an average of 21 ºC) – is the key to better preserving the nutrients, potency and complexity of the flavours and aromas of early season harvests.
The value of the origin
Dehesa de Maladúa has helped to rescue the Manchado de Jabugo Ibérico breed – one of the most authentic and rustic bloodlines – from extinction. The animals roam freely for three years in the Sierra de Aracena and Picos de Aroche Natural Park in Huelva. Curing takes up to six years and produces an exceptional and highly appreciated 100% Ibérico acorn-fed ham, PDO Jabugo and certified organic.
Another enviable mountain-based system is the PDO Dehesa de Extremadura. Here, in this region in the country’s southwest, Ibérico pigs are raised on large farms (averaging 400 hectares each). Each pig needs from two to six hectares for fattening and eats only acorns and grasses. Rangeland is a cost-effective and sustainable ecosystem that has been preserved over the centuries.
Another example of respect for the ecosystem is Caviar de Riofrio. After 30 years of research and development, the company has managed to unlock the key to breeding a species native to the southern Europe’s seas and rivers: the Adriatic Sturgeon (Acipenser naccarii). Caviar de Riofrío boasts the world’s largest population, which has led to Spain having one of the world’s largest sturgeon fish farms in the world and the first to be certified organic.
The sum of experience and tradition
More than 130 years of history guarantee the quality of Boffard, which, in its early days, even won a royal warrant of appointment as Purveyor to the Royal House (1882). Known for its production using traditional methods including pressing with cotton cloths, the finest sheep’s milk and applications of olive oil during extended periods of curing in cheese cellars. Its unique, assertive flavour can be enjoyed alone or accompanied with nuts and a good wine:
The Bodegas Muga winery remains true to traditional methods and is the only one in Spain with four skilled barrel makers to work their oak lumber. Its wines are barrel-aged for 24 to 36 months and then remain in the wine cellar from nine months (for Crianza) to 36 months (for Prado Enea Gran Reserva).