TRAFRUT CANO
In 1912 the Cano family bought a farm with two quince trees. They made quince paste at home and sold it in the family "confiteria" or jam store in the center of Malaga. It sold out so fast that they decided to start a business. In 1994, Antonio and Joaquin Cano founded Trafrut Cano to produce and distribute natural fruit juices and pastes of the same high quality that has been the family trademark since 1912. Although a small percentage of Trafrut Cano’s quince comes from their own crop, the majority is purchased from the same local farmers year after year. They use only the highest quality all natural ingredients, traditional techniques and recipes to produce without a doubt the best quince paste on the market. Trafrut Cano was one of the very first producers who put their faith in Culinary Collective, back in 1998. They have stayed loyal to us these 15 years as together we have experienced the adventure, the joys, and the trials and tribulations of the U.S. specialty food market.
PRODUCTS Corazon del sol quince Matiz Andaluz quince Culinary Collective two brands of quince from Trafrut Cano, each with its own unique qualities. Matiz Andaluz is cooked longer than many other quince pastes giving it an almost caramelized flavor, and deep color. Corazon del Sol is cooked less and has a finer texture, softer flavor and lighter color.
Quince, which is native to Turkey and Iran, has been a part of Spanish cuisine for centuries. Traditionally this sour astringent fruit is cooked whole, peeled and cored and then slow cooked with sugar for several hours until it reaches its characteristic dark red color. Typically quince paste is served in Spain with manchego cheese. But there are multiple ways this fruit paste can be enjoyed including in pastries and crepes, as a glaze for pork or poultry, and paired with fruit. Visit our blog for recipe ideas. of
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˜ NAICINA The family owned company of Naiciña was established in 1972 with the goal of supporting the rural local economy, which is rich in natural and human resources but has struggled economically in today’s modern world. In Galicia, all chestnuts come from very small farms. Previously there were very few outlets for the chestnut tree owners to sell their product and the Galician chestnut trees were at risk from land developers. Yet saving the chestnut trees is extremely important for the region, which has historically had considerable problems with forest fires. The native chestnut tree is very dense wood and burns with difficulty, thus reducing the spread of forest fires. Naiciña’s value added products give local farmers demand for these native chestnuts, and creates quality jobs that mitigate the emigration of community members to the large cities. The company purchases direct from the producers, guaranteeing a 10% higher price than the market price. All the chestnuts purchased by Naicina are organically grown and have the NOP (USDA) organic certification. Certification was a long process, overseen and coordinated by Naicina, since the chestnuts come from hundreds of small landholders.
PRODUCTS Matiz Galicia Organic Chestnuts Matiz Organic Chestnuts are a very nutritious food, rich in vitamins, proteins and mineral salts. They are peeled and cooked and ready to serve. Try them in your stuffing for the holidays, or in soups, casseroles, salads, and desserts all year long. They are a filling and nutritious gluten-free snack.
Chestnuts have been a core ingredient in the Galician diet for centuries. Chestnut trees were introduced to the region by the Romans in 450 BC, who had originally discovered this delicacy in Asia. The Galician chestnut can be found in literature: Alejandro Dumas wrote in 1847 in his masterpiece De Paris a Cadiz, “France stands out because of its truffles, Castilla because of its olives, Catalonia because of its plums, and Galicia because of its f ro chestnuts.� o d
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BIOVERA / SANMEL Biovera & Sanmel are sister companies that were established by the Sanchez Rodriguez family for the production of traditional foods from their native lands of the Gredos Mountains of Extremadura, one of the largest mountainous regions of Spain to the west of Madrid. Sanmel represents four generations of pimentón (or paprika) producers. Over 100 years of experience and a strong adherence to traditional techniques has made their Rey de la Vera brand well known throughout Spain. The founder’s great grandchildren, Ivan and Roberto, continue to direct the two companies that all began in a small historic building in Losar de la Vera in 1879. This mill was established in a location central to the pepper harvest and with access to local mountain water used in the milling process. The company hand-selects the peppers from established local small farmers in the region to ensure the highest quality and the Denomination of Origen certification. Biovera was created by the family to take advantage of the abundance of fruit that is produced in the region, such as figs and dates. Working with the same model of purchasing from trusted local farmers each year, they produce exceptional dried fruit products, such as the much adored Fig Bread.
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PRODUCTS Rey de la Vera Pimentón Matiz Extremeño Fruit “Breads” The peppers of the Vera region originated from the New World, but adapted nicely to their new environment. The peppers are dried over slow burning wood for 10-15 days, giving them a slight smoky aroma and flavor, a characteristic not found in any other pimentón (or paprika) worldwide. For centuries this pimentón, which has taken the name of the region, has been used in the majorityy of the local recipes, and is known hout Spain for its exceptional throughout quality and unique flavor.
In Spain, Fig “Bread” or Pan de higo, is a traditional way to preserve figs for the cold winter months. This non-bread cake is a must ingredient for Christmas in Spain. Biovera uses a traditional recipe for the f Matiz fig bread, and has added to our ro o d “bread” line with an apricot en V bread and a date bread, all using ingredients from local cultivators of fruit and nuts.
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TRIAS COOKIES In 1908, Joaquim Trias set out to produce high quality cookies. He was so successful, that his characteristic Teules cookies have become known throughout Spain as the traditional cookie of Catalonia. Today, Joaquim Trias, the grandson of the original founder, is still dedicated to creating high quality all natural cookies. Joaquim and his wife Magda, who runs the original Trias cookie store in town, are both major supporters of their community and contribute actively in the restoration of the town’s Roman heritage. They have passed both the cookie business know-how and a strong sense of community activism onto their children, two of whom are integral to the running of the business. And not only does almost everyone in the family work in the business, but most of the workers have dedicated their whole working lives to the company, and many have been with the company for over 18 years. Today, visitors to the Trias facilities can learn more about the history of Trias and the evolution of the biscuit manufacturing process at the renowned Trias Biscuit Museum.
PRODUCTS Coco-Choc, Gianduia, & Ventalls Cookies
The integrity and good will of this family has put Trias cookies on tables across Spain and now the world. But the quality and taste of the cookies has kept them there. All natural with no preservatives or additives, Trias cookies are loved, even craved, by people of all ages! Experience, technique, and traditional recipes have been passed down from one generation to another, and have been combined with modern technology to create a high quality product that can be found in the most prestigious shops around the world. Available in three scrumptious flavors: Gianduia, chocolate hazelnut filled rolled wafers; f Coco-Choc, the Catalan version of ro o chocolate chip; and Ventalls, d en V delicate wafers with a hint of lemon.
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COATO Since its inception in 1979 by 65 paprika pepper producers, COATO, a cooperative located in the region of Murcia, has become one of the most important cooperatives of the sector, expanding its activity to other products, such as fresh fruits, vegetables, almond, oil, and honey. Of the 52,000 acres cultivated by Coato’s members, more than 37,500 are managed with sustainable agriculture processes (organic and integrated farming). Almonds are one of the coops largest crops, representing 42,000 acres mostly located in the region of Murcia, but also in Andalucia, La Mancha and Valencia. Coato has made it a priority to convert its members almond fields from conventional to organic agriculture. Today over two-thirds of all its almond cultivation is organic, making Coato the most important Spanish and European organic almond cultivator. Because of its dedication to the environment and its employees, Coato has won many awards over the years including the Spanish Food Organic Production Awards in 2009 and the Best Spanish Food Company designation awarded by the Ministry of Agriculture in 2004.
PRODUCTS Matiz Marcona Almonds Spain is the second largest producer of almonds in the world, behind the United States. There are four varieties grown in Spain, the marcona, largueta, planeta and valencia. The macrona almond, indigenous to Spain, is the most prized for it high fat content and robust flavor. Over one-third of all Spanish marcona almonds are used to manufacture traditional sweets such as turrón and marzipan. Marcona almonds may be eaten roasted or caramelized with a layer of sugar. But the favored way to eat marconas is fried in olive oil and salted, like the Matiz Marconas almonds pictured here. These Spanish gems are known as the chef’s choice in almonds Whereas today almonds are usually served as appetizers or snacks, for a long time they were an important source of protein for the rural population. They have a high nutritional value, consisting of 54 percent fat, and containing iron, calcium, phosof r o phorus, vitamin B, and the nd e V heart-healthy linoleic acid.
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CASTILLO DE CANE Castillo de Canena, a family-owned business, takes its name from the family castle nestled in the hills of the township of Canena, in Spain’s Jaen province in the region of Andalusia, the largest olive producing region in the world. The company’s olive-producing history dates back to 1780. At Castillo de Canena, the tree’s natural life cycle is nurtured, combining traditional wisdom with cutting-edge technology and scrupulous respect for the environment. The groves are Integrated Production certified, a sustainable farming system using natural resources and regulating mechanisms to replace polluting inputs, improve soil fertility and diversify the environment. All of the Castillo olive trees are totally machine-accessible and the groves are equipped with drip fertigation systems. Nine precision agricultural weather stations control variations in the diameter of the tree trunks, the climatological conditions, the soil and humidity in the area with a view to optimizing water resources available for irrigation. The electric power needed to run the orchard is obtained by onsite solar energy plants and all prunings are used for biomass. And Castillo de Canena is the first Integrated Producer of olive oil capable of monitoring its carbon footprint.
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PRODUCTS Extra Virgin Estate Olive Oils: Family Reserve & First Day Harvest Royal & Smoked Arbequina Castillo de Canena’s Family Reserve oils are produced from olives that have been harvested early, a process that requires twice the amount of olives and renders an oil of exceptional quality, taste, and aroma. In addition, every year, Castillo releases new First Day of Harvest XV olive oils, with an elegant label designed by a well-known Spanish artist.
The Royal is a heritage olive, native to JaĂŠn, that Castillo has returned to cultivation. It was on the brink of extinction i i d due to diffi difficulties l i in harvesting and low yield. And finally the exceptional Smoked Oil is produced by slowly infusing the high quality Castillo arbequina oil with naturally produced smoke from a mix of oak, beech and birch wood, which impart their unique characteristics into the oil. From the careful tending of the trees to the moment the olive oil reaches points of sale in over 40 countries worldwide, the Castillo de Canena team personally monitors the entire production process.
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PRIORAT NATUR Cultivation of the olive tree is a tradition in Spain that goes back thousands of years. The Priorat landscape is rugged with ancient and young olive trees alike clinging to the steep slopes and delineating vineyards. The trees, which are cultivated using organic methods, are used to surround vineyards to act as a natural pesticide for the grape vines and to prevent soil erosion by absorbing water during heavy rains. Thus, the continued cultivation of the olive tree in Priorat is essential to retaining the agricultural lands this region has always been known for. Priorat Natur is a small locally owned company that was founded to provide high quality products using traditional Priorat methods and recipes and to offer a market for local farmers to provide economic development while ensuring that the land of the Priorat region remains agricultural. In keeping with tradition, Priorat Natur harvests the olives by hand to ensure the quality of the olives before pressing or curing. The company also buys olives from neighboring farmers, contracting with them prior to the harvest to guarantee sales and to oversee the quality of the olives.
PRODUCTS Neus Extra Virgin Estate Olive Oil 100% Arbequina olives are used to create Neus, which is extracted via coldpressing and purified through a decantation process. Each bottle contains generations of traditions and experience, and is a tribute to the people of the Priorat Region, and in particular to Neus de Mas Callot, the grandmother of the company's founder. In fact, the name "Neus" means "snow" in Catalan, attesting to the purity of this unique oil. Neus' complex smooth buttery flavor with a hint of almond makes this oil ideal for dishes that require a high quality olive oil. Great on sandwiches, salads or poured over a thick hearty bread. Priorat Natur’s golden olive oil has already made a name for itself in the claustrophobic world of olive oil, having won two awards for best olive oil, one in Germany and one in Spain. The distinctive buttery taste characteristic of all arbequina oils is improved upon by the obvious attention to detail that Priorat Natur invests in each bottle. From the hand picking and selecting of the of r olives, to the careful decantation do n e process, to the hand botV tling, this product screams Exceptional!
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OLIVAR DE LA LUN The story of the Olivar de la Luna farm dates back to the 18th century when King Carlos III offered land in return for clearing the Sierra of the gangs of bandits that had plagued the kingdom for years. Today, the 300 year-old trees populating this land produce the Nevadillo Blanco olive, which can only be found in the Sierra de Cordoba. Over thirty years ago, Jesus Fernendez de Castro and Transito Habas Sanchez, fresh out of college – Jesus was a Philosophy major and Transito studied journalism – decided to return to the family cortijo – the olive tree farm founded by Jesus’ grandfather back in 1875. Working by the light of oil lamps as late as the early 80's, they studied and implemented organic agriculture and animal husbandry techniques, built a new mill, and worked with their local community to bring electricity to the area. Living so close, yet so far, from today's conveniences has encouraged Transito and Jesus to rely on a mix of traditional techniques and modern technology: rainwater capture is the only water used on the farm, solar panels supply all of their electricity needs for the majority of the year, and hot coals under the dining room table keep visitors warm during delicious four-hour meals.
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PRODUCTS Extra Virgin Estate Olive Oil Olivar de la Luna’s organic O extra virgin olive oil is made e 100% 1 from the Nevadillo Blanco B olives that are indigenous to the hills in the in n northern regions of Andalucia, SSpain. This smooth fruity oil has a unique flavor profile and h a long finish. Ideal for drizzling or dipping, it never fails to o please the palate. p Through the production of this high quality organic olive oil, Olivar de la Luna is able to protect their local environment and agricultural traditions. Olive oil is very important to our diets. It is produced through mechanical pressing with no chemicals or heat. It is easy to digest, helps assimilate vitamins and minerals, and has a positive effect on the digestive system by stimulating the gall bladder. It is cholesterol free and is made up of 70% monounsaturated fatty acids which reduce bad blood-cholesterol (LDL) while unaffecting the good blood-cholesterol (HDL). It also contains chlorophyl, giving the oil its color, which works on the metabolism, of r stimulating cellular growth and o nd e speeding the process of V healing over wounds.
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LA AMARILLA DE LA Spain is the largest producer of extra virgin olive oil in the world, and Andalucía alone produces up to 84% of all olive oil in Spain. Yet much of this oil is produced conventionally. With the help of La Amarilla de la Ronda, this is beginning to change. La Amarilla de Ronda has its origin in a small olive grove in the Andalucian city of Ronda where two centuries ago the land was first cultivated by a religious order. Since then the olive oil from that grove has been famous for its quality. Now the company partners with 56 small organic olive farms, and they are working to grow this network and spread the organic word. All of the groves are no more than 1 hours from their 4 partner olive mills. The Subbetica mill is a cooperative that groups together 40 of the 56 small olive groves that partner with LA Organic. This cooperative distinguishes itself by being inside a national park – Serranía of the Subbetica – and produces two varietals of olive whose quality is recognized across the world. The experts at LA Organic choose each olive grove with great care in order to guarantee their quality standards. The combination of small harvest and aggregation of small olive groves assures the protection of the artisan from of agriculture found in Andalucía.
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LA Organic Extra Virgin Estate Olive Oil La Amarillo produces a variety of high quality blended extra virgin olive oils under the LA Organic brand. Currently Culinary Collective is working this three of their most well known presentations. LA Organic Cuisine is an ideal “everyday use” XV Olive Oil with a wellbalanced and fruity taste.
The LA Organic Original Intenso and Suave oils are blended to offer unique flavor profiles and are both excellent “finishing oils”. LA Organic has won many awards internationally. In 2013, for the third year in a row, the LA Organic oils were awarded gold medals at the Los Angeles International Extra Virgin Olive Oil Awards. Also in 2013, their oils took gold and silver medals at the BIOL competition, which is considered to be the most important award for organic oils in Italy. In the same contest, they also received the of BIOPACK prize for best design, which r o was created by the wellnd e V known designed Philippe Starck, one of the founders of the company.
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MOLI DE POMERI Moli de Pomeri was founded in 1991 with the express aim of producing the highest quality all natural traditional Catalan products and using ingredients that support the traditional agrarian lifestyle in Catalonia and throughout Spain.
Moli de Pomeri cultivates about 15% of the raw ingredients themselves, using organic methods, focusing on the ingredients that are difficult to find in the market at the quality they demand. But because their main focus is the elaboration of sauces and not cultivation, they purchase the rest of the ingredients according to strict quality guidelines from local farmers and co-ops in Catalonia or elsewhere in Spain. The company donates 5% of their production volume to many local non-profits, including local culinary schools and the Catalan Celiac Disease Association (their products are guaranteed gluten free).
PRODUCTS Matiz Catalan All i Oli Romesco & Olivada
The sauces produced by Moli de Pomeri are central to Catalan culinary traditions and are based on ingredients that have been cultivated in Catalonia for centuries. Romesco, a nut-based sauce, was born in the area of Tarragona, where local fisherman needed a sauce that would keep during the many days they were away at sea. All i oli is a garlic spread made solely from garlic and oil and is one of the core sauces of Catalan and Mediterranean cuisine. And Olivada, or olive paste, goes as far back as the Roman Empire, where it was called garum and made from olives and fish and served on bread. All three are very versatile and can be used on meat, seafood, and vegetables cook with them, use as a dip, or spread’em on sandwiches.
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FRANJUBA
Franjuba was founded in 1948 by the grandfather of the current owner, Bartolome Reyes. The endeavor began as a small bakery on the Rue Neuvre, in the neighborhood of Santiago in the Andalucian town of Jerez de la Frontera. The founder’s son, Francisco, soon joined the family business and expansion began within the local market.
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By the mid-90s the company was being led by the third generation, bringing to it new ideas and energy. It was during this time that the company elected to boost its production of the traditional Picos and to make them available to food lovers far and wide. The superb quality, long shelf life, and traditional recipe is what has continued to make this snack a big hit worldwide.
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PICOS de ACEITE Net Wt. 1oz (30g)
olive oil breadsticks
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PRODUCTS Matiz Andaluz Olive Oil Picos Traditional & Whole Wheat
Picos are a traditional cracker made with olive oil. Spain has always been a producer of vast quantities of olive oil and there have been times throughout history when there was an overabundance of oil, which spawned new uses for the excess. Fortunately for us, Picos were one of those side products. Using olive oil to make the plump bread sticks helped to preserve them when sailors took them on their long voyages to the new world. f ro Today, picos are a staple on a tapas o nd plate. They pair well with Ve serrano ham, cheese, olives and more.
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BLANXART In 1954 three brothers got together to produce chocolate with the belief that manufacturing chocolate is an art form. The company is still run on that hard and fast rule. Traditional recipes, years of experience, and an unfaltering attention to detail has made the Blanxart name a symbol of quality. Blanxart Chocolates produces over 100 types of pralines and chocolates, each with its own personality and flavor, using traditional recipes and hand-made processes. Blanxart selects their own cocoa beans from many countries including Peru, Ghana, Ecuador, Brazil, and the Philipines, using socially and environmentally fair sourcing criteria, and then roasts them to ensure the right blend, aroma and texture. The finished products are 100% natural, and 100% delicious. Everyone that works at Blanxart seems to be part of one big family. Or maybe its just that being enveloped by a cloud of chocolate when you walk into the workshop makes everything seem so wonderful! The love of creating chocolate as an art is infused into each yummy morsel.
PRODUCTS Blanxart Chocolates It has become common knowledge that chocolate is good for our health. And Blanxart gives us many chocolates to choose from to get our daily dose - from their traditional rustic bars (picture here), to the new single origin Eco Bars, to traditional rich and thick Chocolate a la Taza, or hot chocolate - perfect for dipping churros or cookies! Many people don’t realize that Spain makes world-class chocolates. In fact, Spain was the first country to produce chocolate in a bar form, after Spanish explorers discovered cacao in Mexico in the early 1500’s and brought it back to the Spanish royalty. Since then Spain has perfected their chocolate producing techniques, giving us some of the finest chocolates in the world. The chocolates produced by Blanxart are made in the traditional Spanish way, in which the cacao is conched or mixed for less time, creating a drier chocolate than is produced in Northern f ro Europe. This style allows all of the o nd nuanced flavors of the cacao, Ve and the land it comes from, to shine through.
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LA HIGUERA For thousands of years figs have been treasured throughout the Mediterranean for their deep sweet flavor, rich nutritional properties, and sensual appearance. In Spain they are among the earliest fruits mentioned in written records. Spain is one of the largest producers of dried figs in the world, with the vast majority coming from the region of Extremadura. Productos la Higuera, is located in the the heart of this fig-abundant region in the small town of Almoharin. This small family company was formed in 1989 to produce what has become known throughout Spain as the Rabito Royale, a sumptuous combination of dried figs and chocolate. Today, the children of the founders continue to run the business, introducing new technology and new chocolate fig creations, such as the choco-higo or Pecado bar, while maintaining the authenticity of their parents’ original récipes. La Higuera’s products have become an integral part of the Extremeño culinary traditions.
PRODUCTS Matiz Chocolate & Fig Pecado Bars The Pecado Bar combines the sweet natural flavor of tender Spanish figs with the sinful decadence of chocolate and a hint of orange. This irresistible sweet-tooth satisfier was a finalist in the Specialty Food sofi awards in 2013 for Outstanding Snack Food.
The soft, teardrop shaped fig is sometimes called the “false fruit” or syconium (from the Greek word for fig sykon) as it plays both the role of fruit and flower. The fleshy hollow form is filled with a cluster of flowers turned inward and surrounded by hundreds or even thousands of seeds, depending on the type of fig. Fig trees have two different crops of fruit. Brevas, as they are called in Spain, ripen in early summer on the previous year’s shoot growth. The fruit is larger in size but with less aroma, and the quantity produced is minimal. These figs are only sold fresh. The main, of second crop of figs develops on r o nd the current year’s growth, e V ripening in late summer or early fall.
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EXCLUSIVAS UBIDE Exclusivas Ubidea is a small family-run company with the mission to preserve and promote the traditional foods of their Basque and Navarra regions of Spain. They ensure a market for the traditional produce of small local farmers at a fair and sustaining price. Although the company has installed modern equipment to ensure quality control, much of their processes, such as sorting and selecting of the incoming peppers and legumes, is still done by hand.
The company’s most well known product is a traditional region pepper, the piparra. They also produce many legumes that are grown in the region, along with typical prepared dishes such as stuffed piquillo peppers.
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PRODUCTS MATIZ VASCO PIPARRAS The piparra, also known as a guindilla, is a traditional pepper from the north of Spain, spanning the regions of Navarra and the Basque Countries in Spain and France. This slender pepper has a firm texture, delicate skin, and a rich yet crisp flavor.
Piparras are ttypically i ll preserved d iin vinegar i and d used as an appetizer in Basque kitchens and restaurants. The most well known appetizer is the Gilda, which has graced the bars of the historic town of San Sabastian for over 60 years. It is comprised of a piparra and an anchovy on a toothpick with olive oil and salt. Nowadays f one can find many variations on this ro o nd theme. Here in America, we Ve find the piparra to be a perfect martini stirrer.
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CONSERVAS PEDRO L As with many of the regions of Spain, precious farmland is under pressure from development as well as industrial agri-business. Supporting small farmers and a diversity of local traditional produce is crucial to this region. Conservas Pedro Luis, the producer of the Matiz organic Piquillo peppers and denomination of origin artichokes, is a small family-owned company which processes a wide variety of regional vegetables and works exclusively with the same local farmers year after year to support local agriculture and to guarantee the quality of the product and the Denomination of Origin or Organic status. The peppers are processed using the traditional Navarran methods. They are roasted over an open flame and then hand peeled with no water used which would remove the flavor and juices. They are then hand-jarred in their own juices to retain the flavor, consistency, and natural sugars of the pepper. There are no chemicals used in the production process, and all organic waste material is returned to the farmers to be used as natural fertilizers and for animal feed.
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PRODUCTS MATIZ NAVARRO PIQUILLO PEPPERS & ARTICHOKES
Navarra has long been known throughout Spain for its vegetables and legumes, and especially the Piquillo Pepper, a unique botanical variety that only grows in Lodosa and the surrounding villages. For centuries, the piquillo pepper has been an integral ingredient on the family farms of the local inhabitants. And in 1987, this variety was awarded Denomination of Origin status as “Pimiento de Piquillo de Lodosa.”
Piquillos are a sweet in flavor with a slight bite, and their shape, fat and round at the top with a point at the base (piquillo means little beak) is perfect for any number of stuffings, such as piquillos stuffed with cod, f a regional favorite. Piquillo peppers ro o are very versatile and can be nd Ve used in many applications such as cooking, roasting or sautéing with them.
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CONNORSA Since 1985 Connorsa has been dedicated to providing the highest quality fish and shellfish from the Galicia region of northwest Spain. Spain has a rich culinary history that is largely centered around seafood. This seems only natural given that the country is surrounded on three sides by water. While fishing and trapping seafood is an age-old tradition, processing and preserving the catch can be dated back to the time of the Romans when facilities were built for drying and salting the fish. Although Connorsa has experienced a significant amount of growth since it was founded they continue to pride themselves on utilizing traditional methods, while fusing them with modern day technology in order to provide quality products.
PRODUCTS Matiz Gallego Sardines, Sardinillas, Pulpo & Berberechos Our Matiz Gallego Seafood is harvested with nets off the coast of Galicia, known for its exceptional seafood. Artisan fishing methods, old master cannery know-how and the highest quality ingredients are used to produce seafood that is moist, tender, and uncommonly flavorful. The sardines are caught in seines, fishing nets that are used to encircle the school of sardines. Lights are used to attract schools of sardines to the surface; they are then caught in nets. Careful attention is paid to the biological cycles of the sardines and other marine life in order to prevent over fishing and to avoid causing harm to any other species in the process. The octopus is also caught using a net method. Berberechos, or cockles, are a local delicacy in the region of Galicia – served up with a f ro o touch of lemon and parsley, nd e V they make the perfect appetizer. They are packed in brine and have a mild refreshing flavor.
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CONNORSA Since 1985 Connorsa has been dedicated to providing the highest quality fish and shellfish from the Galicia region of northwest Spain. Spain has a rich culinary history that is largely centered around seafood. This seems only natural given that the country is surrounded on three sides by water. While fishing and trapping seafood is an age-old tradition, processing and preserving the catch can be dated back to the time of the Romans when facilities were built for drying and salting the fish. Although Connorsa has experienced a significant amount of growth since it was founded they continue to pride themselves on utilizing traditional methods, while fusing them with modern day technology in order to provide quality products.
PRODUCTS Matiz Gallego Sardines, Sardinillas, Pulpo & Berberechos Our Matiz Gallego Seafood is harvested with nets off the coast of Galicia, known for its exceptional seafood. Artisan fishing methods, old master cannery know-how and the highest quality ingredients are used to produce seafood that is moist, tender, and uncommonly flavorful. The sardines are caught in seines, fishing nets that are used to encircle the school of sardines. Lights are used to attract schools of sardines to the surface; they are then caught in nets. Careful attention is paid to the biological cycles of the sardines and other marine life in order to prevent over fishing and to avoid causing harm to any other species in the process. The octopus is also caught using a net method. Berberechos, or cockles, are a local delicacy in the region of Galicia – served up with a f ro o touch of lemon and parsley, nd e V they make the perfect appetizer. They are packed in brine and have a mild refreshing flavor.
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CONSERVAS LA GAVIOTA Conservas la Gaviota, S.L., is a family owned business, located in Bermeo, a small well-established fishing port in the Basque Region of Northern Spain. They produce canned and salted fish products, backed by more than 100 years of experience and tradition in processing fish. The company purchases fish fresh each morning from the local fisherman who use rods and live bait, the most selective and environmentally sensitive method, and one that also ensures the highest quality product. The boats only fish for 2 weeks at a time before returning to port, allowing them to deliver fresh fish to the canneries. Much of the canning process is still done by hand, to ensure the highest quality product. And no chemical preservatives, coloring, or other additives are used at any point during the process. Conservas la Gaviota employs over 60 people (85% women) from the surrounding communities, an area that has historically sustained itself through the fishing industry and wages are set using a local collective agreement, with the lowest paying job paying double the minimum wage set by the government.
PRODUCTS Arroyabe Bonito Tuna in Oil Arroyabe Anchovies in Oil
The solid texture and hearty flavor of Arroyabe Bonito tuna is very different from regular albacore tuna. It is packed in high quality Spanish olive oil, giving it that something extra that will easily convert you.
The Bonito del Norte, named scientifically Thunnus Alalunga, or White Tuna is one of the most highly developed within the tuna family. They are warm-blooded, and flourish in the oceans of tropical, subtropical, and temperate climates. The Atlantic White Tuna carries out two migrations in its lifetime that are easily differentiated by its stage of maturity. The young fish spend the winter in the waters near the Azores. At the end of the spring they migrate in search of food, reaching as far as the f ro o waters of the Bay of Biscay, off nd e V the coast of Spain, where they remain until the Autumn when they return towards their places of origin.
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CONSERVAS LA GAVIOTA Conservas la Gaviota, S.L., is a family owned business, located in Bermeo, a small well-established fishing port in the Basque Region of Northern Spain. They produce canned and salted fish products, backed by more than 100 years of experience and tradition in processing fish. The company purchases fish fresh each morning from the local fisherman who use rods and live bait, the most selective and environmentally sensitive method, and one that also ensures the highest quality product. The boats only fish for 2 weeks at a time before returning to port, allowing them to deliver fresh fish to the canneries. Much of the canning process is still done by hand, to ensure the highest quality product. And no chemical preservatives, coloring, or other additives are used at any point during the process. Conservas la Gaviota employs over 60 people (85% women) from the surrounding communities, an area that has historically sustained itself through the fishing industry and wages are set using a local collective agreement, with the lowest paying job paying double the minimum wage set by the government.
PRODUCTS Arroyabe Bonito Tuna in Oil Arroyabe Anchovies in Oil
The solid texture and hearty flavor of Arroyabe Bonito tuna is very different from regular albacore tuna. It is packed in high quality Spanish olive oil, giving it that something extra that will easily convert you.
The Bonito del Norte, named scientifically Thunnus Alalunga, or White Tuna is one of the most highly developed within the tuna family. They are warm-blooded, and flourish in the oceans of tropical, subtropical, and temperate climates. The Atlantic White Tuna carries out two migrations in its lifetime that are easily differentiated by its stage of maturity. The young fish spend the winter in the waters near the Azores. At the end of the spring they migrate in search of food, reaching as far as the f ro o waters of the Bay of Biscay, off nd e V the coast of Spain, where they remain until the Autumn when they return towards their places of origin.
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AECOVI-JEREZ Aecovi-Jerez SCA is made up of four cooperatives representing more than 1200 small grape cultivators and wine makers who all cultivate and produce using traditional artisan methods. Through the efforts of the Cooperative, these small-scale farmers have been able to retain their land, artisan methods, and way of life – resulting in great diversity and a healthy bioregion that would not be possible with mono-cultural agro-industry. All members’ grapes are cultivated using Integrated Agricultural practices - a whole systems approach to farming that uses less resources, reduces or eliminates the use of pesticides, and mitigates the impact of agriculture on the land. In 2010, the company worked with their farmers to launch an organic line of products. In addition, the Cooperative took upon itself to reintroduce the native Pedro Ximenez grape, and they have several research and development projects under way to restore other native species and traditional products.
PRODUCTS Arvum Sherry Vinegars, Sauces & Arrope Aecovi produces an exceptional quality denomination of Origin Sherry Vinegar, under the Arvum brand, using the Solera System, a traditional process which consists of 500-litre oak barrels (that previously contained sherry wine) stacked 3 or more levels high, with the oldest vinegar stored in the bottom row of barrels (the “Solera”). The vingar is obtained from the lowest level, which is then replenished with younger vinegar from above.
This time honored aging and blending process ensures that quality vinegar is produced consistently from year to year. To earn the Reserva distinction, the vinegars must be aged in oak casks for at least two years. The Arvum Solera is older than 40 years. With their native grape species and D.O. sherry vinegars, Aecovi produces an exceptional array of vinegars, sauces, and grape musts.
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AECOVI-JEREZ Aecovi-Jerez SCA is made up of four cooperatives representing more than 1200 small grape cultivators and wine makers who all cultivate and produce using traditional artisan methods. Through the efforts of the Cooperative, these small-scale farmers have been able to retain their land, artisan methods, and way of life – resulting in great diversity and a healthy bioregion that would not be possible with mono-cultural agro-industry. All members’ grapes are cultivated using Integrated Agricultural practices - a whole systems approach to farming that uses less resources, reduces or eliminates the use of pesticides, and mitigates the impact of agriculture on the land. In 2010, the company worked with their farmers to launch an organic line of products. In addition, the Cooperative took upon itself to reintroduce the native Pedro Ximenez grape, and they have several research and development projects under way to restore other native species and traditional products.
PRODUCTS Arvum Sherry Vinegars, Sauces & Arrope Aecovi produces an exceptional quality denomination of Origin Sherry Vinegar, under the Arvum brand, using the Solera System, a traditional process which consists of 500-litre oak barrels (that previously contained sherry wine) stacked 3 or more levels high, with the oldest vinegar stored in the bottom row of barrels (the “Solera”). The vingar is obtained from the lowest level, which is then replenished with younger vinegar from above.
This time honored aging and blending process ensures that quality vinegar is produced consistently from year to year. To earn the Reserva distinction, the vinegars must be aged in oak casks for at least two years. The Arvum Solera is older than 40 years. With their native grape species and D.O. sherry vinegars, Aecovi produces an exceptional array of vinegars, sauces, and grape musts.
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ESTILOS KIKI´ Estilo Kikí was born from in the kitchen of Isabel Rubio, affectionately nicknamed kikí by her ten brothers, where she would preserve the tomatoes from the family farm by making small batches of sofrito and other tomato sauces. Today Kikí’s two sons operate the company, overseen by their mother, the honorary president. The recipes used by Estilo Kikí have been passed down from generation to generation, and rely on fresh local produce. The first of the family sauces to be shared with “outsiders” hit the market in 1989, and in 2000 the family company was able to open their first production plant to keep up with market demand while retaining all of the flavor and quality of those home-made farmstead sauces. The factory is located in the Vall de Albaida valley of Valencia, a region rich in agriculture and known for it famous paella, which has a rich sofrito as its base. The first known mention of sofrito was in the “Libre de Sent Soví” (circa 1324), one of the oldest cookbooks in Europe from the Catalan region of Spain.
PRODUCTS Matiz Valenciano Sofrito Sofrito comes from the Catalan verb sofrefir, which means to fry slowly over a low flame. The first “Sofregit” was simply a mix of onions or leeks with bacon or salt pork added when available. Eventually, herbs and other vegetables where added to the mix. Tomatoes didn’t become a part of the mix until Columbus brought them back from the Americas in the 16th century.
The key to a successful Paella, is a well made sofrito. The Matiz Sofrito by Kikí, combines the freshest tomatoes, onions, and olive oil and slow roasts this mixture for three hours. Kikí’s loving preparation allows you to f make the perfect paella in much less ro o time. It is also ideal as a sauce d en V for meats, fish, eggs, and pasta.
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ESTILOS KIKI´ Estilo Kikí was born from in the kitchen of Isabel Rubio, affectionately nicknamed kikí by her ten brothers, where she would preserve the tomatoes from the family farm by making small batches of sofrito and other tomato sauces. Today Kikí’s two sons operate the company, overseen by their mother, the honorary president. The recipes used by Estilo Kikí have been passed down from generation to generation, and rely on fresh local produce. The first of the family sauces to be shared with “outsiders” hit the market in 1989, and in 2000 the family company was able to open their first production plant to keep up with market demand while retaining all of the flavor and quality of those home-made farmstead sauces. The factory is located in the Vall de Albaida valley of Valencia, a region rich in agriculture and known for it famous paella, which has a rich sofrito as its base. The first known mention of sofrito was in the “Libre de Sent Soví” (circa 1324), one of the oldest cookbooks in Europe from the Catalan region of Spain.
PRODUCTS Matiz Valenciano Sofrito Sofrito comes from the Catalan verb sofrefir, which means to fry slowly over a low flame. The first “Sofregit” was simply a mix of onions or leeks with bacon or salt pork added when available. Eventually, herbs and other vegetables where added to the mix. Tomatoes didn’t become a part of the mix until Columbus brought them back from the Americas in the 16th century.
The key to a successful Paella, is a well made sofrito. The Matiz Sofrito by Kikí, combines the freshest tomatoes, onions, and olive oil and slow roasts this mixture for three hours. Kikí’s loving preparation allows you to f make the perfect paella in much less ro o time. It is also ideal as a sauce d en V for meats, fish, eggs, and pasta.
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ANTONIO TOMAS, S.L. Arrocerías Antonio Tomás, a family-owned and operated company founded in 1962 by Antonio Tomás, works directly with the rice farmers of the Albufera Nature Reserve, a national park in the bay south of Valencia that is an important habitat and breeding ground for numerous types of waterfowl. Antonio Tomas combines innovation and respect for the environment with the centuiries old tradition of rice production in Spain.
Albuhaira, the little sea, was the name given by the Moors to this pristine bay south of Valencia, one of Spain's most valuable wetland regions, and one of only three designated Denomination of Origin rice growing regions in Spain. The farmers who sow rice at the edge of the lake are required by law to respect the ecological balance of this sensitive area. The flat marshland crisscrossed with channels is one of the most famous rice-growing areas in Europe.
PRODUCTS Matiz Valenciano Paella & Bomba Rice Valencia is regarded as the birthplace of paella, the world famous rice dish meant to be eaten and shared dirctly from the pan. Yet without the right rice, one cannot create a true paella. Most of the rice grown in Spain are the Japanese subspecies of Senia and Bahia, medium-grain varieties with high absorption rates.
This “traditional” paella rice, along with the Bomba species (absorbs one-third more water than the traditional), are grown in the rich soils of the national protected L'Albufera Park of Valencia and are perfect ingredient for paella, arroz negro and f ro o risotto. Their high absorption d en V rates allows them to soak up and hold the abundance of flavors in all of your favorite rice dishes.
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ANTONIO TOMAS, S.L. Arrocerías Antonio Tomás, a family-owned and operated company founded in 1962 by Antonio Tomás, works directly with the rice farmers of the Albufera Nature Reserve, a national park in the bay south of Valencia that is an important habitat and breeding ground for numerous types of waterfowl. Antonio Tomas combines innovation and respect for the environment with the centuiries old tradition of rice production in Spain.
Albuhaira, the little sea, was the name given by the Moors to this pristine bay south of Valencia, one of Spain's most valuable wetland regions, and one of only three designated Denomination of Origin rice growing regions in Spain. The farmers who sow rice at the edge of the lake are required by law to respect the ecological balance of this sensitive area. The flat marshland crisscrossed with channels is one of the most famous rice-growing areas in Europe.
PRODUCTS Matiz Valenciano Paella & Bomba Rice Valencia is regarded as the birthplace of paella, the world famous rice dish meant to be eaten and shared dirctly from the pan. Yet without the right rice, one cannot create a true paella. Most of the rice grown in Spain are the Japanese subspecies of Senia and Bahia, medium-grain varieties with high absorption rates.
This “traditional” paella rice, along with the Bomba species (absorbs one-third more water than the traditional), are grown in the rich soils of the national protected L'Albufera Park of Valencia and are perfect ingredient for paella, arroz negro and f ro o risotto. Their high absorption d en V rates allows them to soak up and hold the abundance of flavors in all of your favorite rice dishes.
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R.A. GOURMET R.A. Gourmet, producers of Azafrán-Oro saffron, is a small 100% family owned and managed company. The family’s history of cultivating saffron goes back over 350 years. The company works only with Spanish farmed saffron which come from the La Mancha region, famed for it superior quality saffron.
PRODUCTS Azafran-Oro Saffron For many cooks, saffron’s principal function is to color food with the radiance of sunlight. The delicate appearance of saffron belies its energy as a colorant, for concealed within the filigree stigmas is a potent natural dye which in its pure form can color up to 150,000 times its own weight unmistakably yellow.
Saffron is the name given to the dried, red-colored stigmas and part of the white style to which they are attached of the purple-flowered crocus, a member of the Iris family. The dried stigmas or threads are re-hydrated or powdered to be used to give extraordinary color and flavor to many dishes. The saffron rose only flowers for a few days in the autumn. Every step in the production of saffron is done by hand, from picking the flowers, to removal of the stigmas, to the drying process. This is one of the reasons for its high market price. The other reason is that it takes 150,000 crocus flowers to produce one kilo of saffron! R.A. Gourmet consists of nine members from three generations working to market saffron, and other assorted gourmet items, to 22 countries. The company donates 10% of their net profits to Intermon, a catholic NGO which manages community and environmental projects in developing countries, including South and Central America, and Africa.
Today, the saffron market is filled with saffron from Spain, Turkey, and many countries of the Middle East. The important factor in determining quality is a saffron’s power of coloration. According to the ISO normatives, grade 1 saffron has a power of coloration above 190 UPC (units of power of coloration). Azafrán-Oro, used by the World renown chef Ferran Adria, regulary tests at over 240 UPC. This f pure Spanish saffron is packaged in ro o beautiful recycled glass jars d en V and hand-sealed with wax.
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R.A. GOURMET R.A. Gourmet, producers of Azafrán-Oro saffron, is a small 100% family owned and managed company. The family’s history of cultivating saffron goes back over 350 years. The company works only with Spanish farmed saffron which come from the La Mancha region, famed for it superior quality saffron.
PRODUCTS Azafran-Oro Saffron For many cooks, saffron’s principal function is to color food with the radiance of sunlight. The delicate appearance of saffron belies its energy as a colorant, for concealed within the filigree stigmas is a potent natural dye which in its pure form can color up to 150,000 times its own weight unmistakably yellow.
Saffron is the name given to the dried, red-colored stigmas and part of the white style to which they are attached of the purple-flowered crocus, a member of the Iris family. The dried stigmas or threads are re-hydrated or powdered to be used to give extraordinary color and flavor to many dishes. The saffron rose only flowers for a few days in the autumn. Every step in the production of saffron is done by hand, from picking the flowers, to removal of the stigmas, to the drying process. This is one of the reasons for its high market price. The other reason is that it takes 150,000 crocus flowers to produce one kilo of saffron! R.A. Gourmet consists of nine members from three generations working to market saffron, and other assorted gourmet items, to 22 countries. The company donates 10% of their net profits to Intermon, a catholic NGO which manages community and environmental projects in developing countries, including South and Central America, and Africa.
Today, the saffron market is filled with saffron from Spain, Turkey, and many countries of the Middle East. The important factor in determining quality is a saffron’s power of coloration. According to the ISO normatives, grade 1 saffron has a power of coloration above 190 UPC (units of power of coloration). Azafrán-Oro, used by the World renown chef Ferran Adria, regulary tests at over 240 UPC. This f pure Spanish saffron is packaged in ro o beautiful recycled glass jars d en V and hand-sealed with wax.
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