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Northern albacore
Our waters are blessed on all sides, and every tourist who comes to enjoy our fish and seafood knows it. Aside from bluefin tuna, the northern albacore is the most prized member of the tuna family from a gastronomic standpoint. The northern albacore (Thunnus alalunga) can also be called white tuna, and is born and spends its early life in the Sargasso Sea, out in the North Atlantic. Coinciding with the end of the ...
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EVOO Oro la Senda
The Jaime family has many virtues, among them working together as good siblings — very close-knit. But they also produce an exceptional oil, made from the Cornicabra and Picual varieties. Award-winning and, above all, appreciated in the best restaurants, in what they call Golden Points.
One obsession: improving and becoming a benchmark in EVOO
From the field to your table
Cultivation
Milling
Bottling
Golden Points
Our selection
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100% Iberian Breed
When we talk about unique products from other countries, we know their value and the value we perceive in them. However, when Spain has unique and incomparable products, we find it difficult to give them their true worth. Spanish cured meats are recognized internationally, but what must be acknowledged, at the very top of the pedestal, are the 100% Iberian-breed cured meats. Now that's truly the best.
The 100% acorn-fed Iberian cured meats are made with meats ...
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ISBILYA
España sigue cambiando, y para bien. El sector del AOVE Premium tiene a marcas y personas que entienden que no se puede ser uno más del grupo. Si no eres diferente, simplemente no existes. Isbilya es un claro ejemplo de ello.
Inconformistas y disruptivos
Isbylia sólo ofrece altísima calidad
Cuando nos conocimos el año pasado, ya hace casi un año, agradecimos que nos quisieran conocer. Porque hay un antes y un después de Isbilya.
Su visión, la de los hermanos Teresa ...
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“The demand for Spanish gourmet products in the U.S. is very high and there is not enough or suitable supply on the market,” Marti Buckley, gastronomy expert.
Marti Buckley is an American journalist and cook from Alabama who has lived in San Sebastián for 14 years. On her blog she writes about food and the Basque Country. Buckley also writes about gastronomy and travel for numerous outlets, such as Afar, National Geographic Traveler, and The Telegraph. For us she is a “Golden Nugget,” that is, a gem that ...