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Top Spanish Iberian Cured Meats: Best Sellers Right Now
June has made one thing very clear: when a product is exceptional, you know how to choose it. This selection of Iberian cured meats has conquered your table… and your palate too.
The big star has been Beher’s new 100% Iberian cebo de campo addition, a resounding success since its arrival.
But it wasn’t the only surprise.
RH Gourmet’s Iberian fuet has exceeded all expectations, becoming one of the ...
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Idiazabal Cheese vs Cabrales: Which to Choose
There are cheeses that accompany a table, and there are cheeses that define it. When the comparison between Idiazabal and Cabrales comes up, we’re not talking about two similar varieties, but two major emblems of Spanish cheese with radically different personalities. Choosing the right one doesn’t depend on which is “better,” but on what gastronomic experience each palate wants to enjoy.
Idiazabal embodies the elegance of the north in a restrained, clean, and ...
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How to assemble a gourmet Iberian charcuterie board with style
There is a clear difference between putting some cured meats on the table and knowing how to assemble a truly gourmet Iberian charcuterie board. The first option suffices for an appetizer. The second creates a moment with identity, prestige, and Spanish flavor of the highest order. And that difference is not marked by excess, but by selection.
A good Iberian board doesn't need fifteen selections or an overdone presentation. It needs good judgment. Excellent product, ...
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Buying Spanish products in France, done right
If you've ever bought a supposed Spanish chorizo in France and, when you opened it, it didn't smell like a curing room but like a tamed version for all audiences, you know where the problem lies. Buying Spanish products in France isn't just about finding “something Spanish.” It's about finding what deserves that name: clear origin, careful craftsmanship, and authentic flavor.
For anyone who knows the Spanish pantry, the difference is immediate. A ...