Dequmana: Olives

Posted on Apr 2, 2015

Dequmana: Olives

Dequmana Olives are hand selected and naturally cured with water and salt. They are meaty, yet soft in texture. Arbequina olives are cured for 3-4 months. They are tiny, yet pack a nutty buttery flavor. Gordals are also cured for 3-4 months and are enormous in size and taste. Empeltre olives are cured the longest; 12-14 months, and have a lightly higher sugar content. Dequmana’s spanish traditional curing technique allows the olive’s natural flavors to cultivate in abundance....

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Fermin: Lomo Embuchado Cured Pork Loin

Posted on Feb 20, 2015

Fermin: Lomo Embuchado Cured Pork Loin

Lomo is Spanish for tenderloin; and Lomo Embuchado is a specific type of dry cured pork tenderloin. Made from exclusive pigs born and raised in the mountains of western Spain, Fermin products are high in quality. A longer curing process translates to more complexity in the taste and texture of the meat. Serve with soft, ripe cheese and crackers or add to a sandwich to make it divine.    

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Matiz Bomba Rice

Posted on Jan 30, 2015

Matiz Bomba Rice

  Bomba Rice absorbs 33% more water than the traditional rice, allowing the grain to hold an abundant amount of the natural flavors. Grown in the national protected park of Valencia, Spain- it is a versatile and must have element in the kitchen. Try it in paella or with fresh tuna and prawns.

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Matiz from Spain

Posted on Jan 25, 2014

Matiz from Spain

  From Matiz comes three new specialty Spanish products. Picos are crunchy, olive oil flavored bread sticks which are a tapas staple.  Combine on a plate with cured meat, cheese, and olives for a classic snack. More rounded and plump than California almond varieties, Marcona almonds have a sweeter taste and softer texture.  Eat straight or with a cheese plate, throw on a salad, or add to a dessert or baked good, Marcona almonds are incredibly versatile. Bomba rice is a short grained rice used to make paella.  Desired for its ability to absorb up to 30% more liquid than regular rice, it expands horizontally instead if vertically.  The grains remain distinct after absorbing liquid to create a perfectly uniform...

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