The guide to our houses.
A carefully made booklet to discover, house by house, who our Spanish producers are: their story, their region, their craft and how to cook their products.
- Our houses, from Extremadura to Andalusia
- The story and terroir of each producer
- Ideas for cooking their products
- One letter a month: a house, a product, a recipe
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Our houses
La Chinata
Manzanilla Cacereña extra virgin olive oil, gourmet & cosmetics. Family house, 4th generation.
Carmencita
Saffron, spices and the famous Paellero. The first Spanish house to pack spices in glass jars.
Espinaler
Premium seafood preserves and the legendary Espinaler apéritif sauce. Catalan house, 5 generations.
Finca La Barca
Smoked Pimentón de La Vera PDO and extra virgin olive oil. Smoked specialities of Extremadura.
Plaza del Sol
Fried almonds, stuffed olives and Mediterranean apéritif snacks.
Miel de León
Artisan honey from its own harvest, hives in the forests of León and the Bierzo.
Almazara Terraverne
Early-harvest Hojiblanca extra virgin olive oil, cold extraction.
Flames VLC
Gas burners (paelleros) and paella accessories, made in Spain.
La Fallera
Le riz rond des familles valenciennes, depuis 1965. « El arroz preferido por los valencianos ».
Tartana
Riz D.O. Valence en sac de lin, cultivé dans le Parc naturel de l'Albufera. Famille d'agriculteurs, 5 générations.
Conservas Luliña
Tinned seafood made around the ría de Arousa. €0.15 per tin for coastal clean-up.
Embutidos Hortanco
Dry-cured pork charcuterie from Navarre: chorizo and salchichón, in thin sarta and wide cular.
Belluga Gourmet
Extra virgin olive oils from inland Castellón, including the native Serrana de Espadán variety.
