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....
Read MoreFermin: 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.
Read MoreMatiz 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.
Read MoreMatiz 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...
Read More