Israel Romero / Friday, May 12, 2023 / Categories: Blog Gourmet preserves: a pleasure for any occasion. Gourmet Preserves Who hasn't come home after a hard day and faced the thought of cooking? You don't feel like doing it, but you're hungry. And you don't want to eat just anything — there's a difference between not feeling like cooking and not taking care of yourself. At Made in Spain Gourmet, preserves are not just a shortcut to an easier meal; they're a different way to keep enjoying our finest products without feeling like you've betrayed gastronomy. Pickled mussels, cockles, razor clams in their own juice, tuna belly in olive oil, artichokes, olives, anchovies, fruits, etc. — these have no culinary equivalent; they are gastronomic products in their own right. In Spain we pack the best of our seas and fields better than anyone. Whether shellfish, fish, vegetables, fruit or even poultry, when something is truly outstanding, we put it in a tin and save it to dazzle family and friends on a special day. In Spain we consider preserves a true form of haute cuisine. More and more people are discovering them and they are becoming part of their culinary needs. Here we suggest some of our wonderful preserves that you will find in our online gourmet store. Because Made in Spain is Quality. Origin Galicia Mussels Organic Tudela Artichoke Cockles — please make them from Noia Santoña Anchovies, the paradise of the anchovy Our recommendations Origin Galicia Mussels A steamed fresh mussel has nothing to do with one that's spent several months pickling inside a tin. In fact, true gourmets even take the time the mussel has been preserved into account to know when it reaches its peak — after six or even twenty months in the can. What is clear is that its origin must be Galicia. That is non-negotiable because there's a big difference thanks to the privilege of the Atlantic currents that bathe its coasts, in the Ría de Arosa. Mussels, oil, vinegar, spices and salt — that's the magic formula of Conservas Nosa Mussels. Prepared as tradition dictates, fresh and 100% artisanally, during the months of October to December, when they are at their most optimal. [caption id="attachment_25555" align="aligncenter" width="800"] Origin Galicia Mussels[/caption] Organic Tudela Artichoke And to think that as a child I hated them!! I probably come from a generation that wasn't taught the virtues of vegetables and greens, especially those preserved. But people like Patrick de la Cueva didn't let that stop them from finding a formula to preserve all the flavor of the best Tudela artichoke from Navarra, harvested at its optimal moment to enjoy it in a thousand and one ways. His secret: confiting them in a Coupage extra virgin olive oil of Picual and Arbequina from De la Cueva. It keeps the texture and the flavor — my goodness, what flavor. Superior. [caption id="attachment_25556" align="aligncenter" width="800"] Organic Tudela Artichoke[/caption] Cockles — please make them from Noia Cockles, simply opened on a very hot griddle with a few drops of lemon or a little sautéed garlic, are delicious. But where they reach true exquisiteness is when canned. Origin is very important — they must be from Noia, in the Rías Baixas, the cockle's oasis. There are other cockles in the world, but I'm sorry — they are not the best. And we only offer the best of Spain. When opening them, we recommend dressing them with a few drops of sherry vinegar from Lustau, just a few drops to give them a perfume and elegance that, when you taste them, makes you feel like you're on those wonderful rugged Galician coasts. By the way, the broth they come in is marvelous and pairing it with the vinegar creates a unique sauce. Again, Conservas Nosa selects each cockle one by one and produces them artisanally. What size, what texture! Exquisite. [caption id="attachment_25557" align="aligncenter" width="800"] Cockles — please make them from Noia[/caption] Santoña Anchovies, the paradise of the anchovy And speaking of oases, what can be said but Santoña, in Cantabria — the world capital of the anchovy. They are the most flavorful and prized on the market. After being caught during the Cantabrian coastal season, their production is artisanal and carried out with patience, because before being put into tins they are left to cure in salt for 12 to 15 months. They are caught in spring and placed fillet to fillet, by hand, in each tin. A truly artisanal job that you notice when you taste them. Their meatiness is unique and they can be eaten on their own with a few drops of extra virgin olive oil or as part of a premium salad. [caption id="attachment_25558" align="aligncenter" width="800"] Santoña Anchovies, the paradise of the anchovy[/caption] Our recommendations Costenc Organic Malvasía White Wine Ribeira Razor Clams 6/9 pieces extra quality, Conservas Nosa Product, Packaging, Storytelling & People: the criteria for Made in Spain Gourmet El Manchego, our most universal cheese. Print 6 Rate this article: No rating Please login or register to post comments.