GONG XI FA CAI
龚喜财
WHAT IS CHINESE NEW YEAR?
In ancient Chinese days, the appearance of the second new moon after the winter solstice and ending on the full moon fifteen days later (the period between the twenty-first of January and the twentieth of February) marks the beginning of the Chinese New Year. It is time to visit family and friends and have special meals, fireworks, and gift-giving.
Chinese New Year, also known as the Spring Festival or Lunar New Year, is the most important traditional holiday in the Chinese calendar.
This year is a time for families to gather and celebrate together. Large families of several generations sit around round tables and enjoy food and time together; these customs are very similar to those we have in Spain during Christmas.
The upcoming Year of the Rabbit, however, embodies yin, the passive principle of the universe, which manifests in relaxation, fluidity, quietness and contemplation. According to Chinese culture, the rabbit represents peace, prosperity and hope. This means that it is the beginning of a new era, where many people can have new growth opportunities after chaotic years as this animal symbolizes wit, vigilance, longevity, and quick thinking.
"Don't be afraid to move slowly; be afraid just to stand still."
CHINESE PROVERB
FEBRUARY 28th ANDALUCIA DAY
Celebrate with us!
meet our premium ANDALusian products
On February 28, Andalusia Day is observed to commemorate the day of the referendum on the initiative of the Andalusian autonomy process in 1980, which granted the Andalusian community full autonomy.
Many towns and cities decorate their balconies with the Andalusian flag hung on railings and hooks, and Andalusian patio competitions are held.
Antonio Romero Casado, our very own Andalusian, has hand-picked the best of Andalucia for your enjoyment. From fresh seafood from the coast to the crown jewel of Spanish gastronomy, Jamon Iberico Acorn-Fed...this pack features the best of Andalusian provinces to give you a taste of everything this beautiful land has to offer.
He hand-picked the best Andalusian products to put together this special Dia de Andalucia kit.
A TRUE SPANISH DREAMLAND
wEATHER
Living
Flamenco
ART
Food
Outdoor
100% FUN
SEA
Cinco Jotas has relied on the wisdom of Jabugo locals who have contributed their ancestral culture's talents for five generations. Acorn-fed Cinco Jotas Spain's national treasure is Ibérico ham. It's a one-of-a-kind product made from the rear legs of Ibérico pigs raised free-range in southwest Spain's meadows.
Andalucia is the most populous and the second largest autonomous community in Spain
Andalucia is a treasure chest
Special Andalusia Day
The Falles (Valencian: Falles; Spanish: Fallas) is an annual tradition in Valencia, Spain, commemorating Saint Joseph. The five main days of celebration take place between 15 and 19 March, while the Mascletà, a pyrotechnic spectacular with firecracker detonations and fireworks displays, takes place daily from 1 to 19 March. On 30 November 2016, UNESCO inscribed the Falles festival on its list of the intangible cultural heritage of mankind.
The tradition of las Fallas stems from the old carpenter's tradition of burning pieces of wood (parots) used to prop up their lights during the winter when celebrating the entrance of spring on March 19th. They gradually added old clothes and rags to this blaze, giving it a human-like appearance, until they became the "ninots" we know today.
Fallas have evolved into temporary works of art that cost millions of euros.
That's what the "Puppet"-like Figures are called.
The ninots are incredibly lifelike, depicting raunchy, humorous scenarios and contemporary events.
All the Fallas are burned, big and small in an event called “La Cremà,” or “The Burning”
Valencia is an architect's dream. The huge Central Market, with its big glass and iron-beam roof, is a prime example of this bustling Spanish city's particular brand of Modernism.
The City of Arts and Sciences, which houses immersive museums and state-of-the-art performing arts venues, is a bizarre, science fantasy construction.
Valencia is well-known for having the best paellas in the country.
This culinary treasure has gained international acclaim and is widely regarded as one of the most recognizable icons of Spanish heritage and gastronomy. Paella, a rice-based delicacy, has limitless possibilities for customization to suit any palate.
It's difficult to look at a big pan full of this amazing food and not get hungry! The bright orangey-gold glow of the rice, the strips of lush veggies, and the juicy prawns or chicken—this is what deliciousness looks like.
IBERICO MEATS PAELLA
Fantastic statements are needed for festive occasions. To prepare this paella you need precisely this: Ibérico Pork Tenderloin, Ibérico Pork Shoulder blade, extra virgin olive oil, special paella rice, Las Hermanas smoky sweet paprika, seasoning and saffron serve tons of flavors.
This culinary treasure has gained international acclaim and is widely regarded as one of the most recognizable icons of Spanish heritage and gastronomy. Paella, a rice-based delicacy, has limitless possibilities for customization to suit any palate.
SEAFOOD PAELLA
To prepare a good seafood paella you need: Spanish lobster Cigalas, small squid, extra virgin olive oil, special paella rice, Las Hermanas smoky sweet paprika, seasoning, and saffron serve tons of flavors.
As one of the most famous icons of Spanish tradition and cuisine, this gastronomic delicacy has achieved international appreciation. Paella, a rice-based delicacy, may be customized to suit any palate.
It's hard not to feel hungry looking at a big pan of this delicious cuisine! Set aside the whole pan of paella, along with some crusty bread and wine glasses. This is the most delightful and delicious method to share with your best friend!
Make your own authentic Paella on the beach, your deck or, in your backyard, and enjoy being a Paella chef when people gather around while you're cooking.
The PAELLERA KIT includes:
Paella Gas Burner (35cm Diameter) & Stainless steel paella skimmer spoon
75cm high, Braced Tripod Stand for extra stability with larger pans
Gas hose and clips
Polished Steel Paella Pans 50cm
Spanish Bomba Rice 1kg
Fideuà, like paella, is a bright Spanish dish full of flavor. Fideuà substitutes a thin, short pasta known as fideo for the traditional rice dish.
The pasta is briefly sautéed before it is added to the fragrant seafood broth that has been flavored with saffron. You can prepare a fideua with our premium seafood or Iberico meats.
THE ART OF HARMONIOUSLY
COMBINING FOOD WITH SPANISH WINE
The Soul of Jerez
Tío Pepe is a person, icon and especially wine. Wine 100% from Palomino Fino grapes, of biological aging and that at least rests 4 years in American oak boot following the traditional Solera system.
On the palate completely dry with reminders of almonds, green olives, green apple and slightly bitter
Tío Pepe should be served very chilled in a small white wine glass in order to appreciate the full bouquet of aromas.
Our recommendation is undoubtedly to accompany it with a hand carved plate of Cinco Jotas Ibérico ham, thus joining two authentic jewels of Spain.
Everything tastes better with a Fino sherry!
The same freshness of the sea in the glass
It is a refreshing wine, like biting into a ripe juicy apple. It has a beautiful acidity that awakens the palate. It is a fruity wine of great aromatic intensity.
It is made with grapes from the best vineyards in the interior of the Val do Salnés. The grapes are harvested in the morning to retain the maximum aromas and freshness. The drained must is cold fermented using yeasts that enhance the primary varietal aromas. Once completed, the wine is cold stabilized and filtered to preserve aromas and freshness.
Our recommendation to accompany the Albariño BICO DO CABO which has a very delicate aroma, high natural acidity, and freshness, from Las Rias Baixas in Galicia (northern Spain) is undoubtedly "Matrimonio" Cantabrian anchovies and white anchovies.
The Galician Nature
Explosion of Atlantic freshness and soft balsamic nuances, medicinal and spicy nuances.
It has a fresh, ample and elegant entry in the mouth, capable of balancing acidity, sweetness and a touch of bitterness. It has great volume, amplitude and a long finish.
This vermut is elaborated in Galicia, northern Spain. It is one of the best brands of vermouth for its unique flavor and its meticulous elaboration and meticulous hand selection of 29 autochthonous herbs.
We show you the spectacular pairing for one of the best vermouths on the market the "Gildas" anchovy, olives and guindilla pepper, 2 pintxos.
The heart of Ribera del Duero
Family estate in the heart of Ribera del Duero, produce this powerful but diverse Tempranillo combining their scientific background along with the tradition of their ancestors. The grapes are organically.
Only 3500 bottles have been produced, taking care of the whole process with love and care, making this wine a truly unique wine.
Silky, ample and with length, fresh on the palate.
The perfect pairing for this wine is the Presa Ibérica "al ajillo" pork shoulder blade, parsley and garlic.
The brand's strong personality is not only to be found in the quality of its products but also in the brand's look. Design, modernity, and cultural traditions are the ingredients to create an influential and recognizable look that has placed the Antonio Romero brand as a finalist for the 2022 Pentawards in the category “Best packaging brand identity projects”.
]]>Antonio has used his expertise in bringing the best Spanish products to the Canadian market with ARC Iberico Imports, to create a brand that represents his journey through the thousands of delicacies from Spain that he personally tasted and selected.
The brand's strong personality is not only to be found in the quality of its products but also in the brand's look. Design, modernity, and cultural traditions are the ingredients to create an influential and recognizable look that has placed the Antonio Romero brand as a finalist for the 2022 Pentawards in the category “Best packaging brand identity projects”.
Iberico ham, premium olive oils, and potato chips with the most authentic flavors from the Iberian Peninsula are just some of the delicacies the brand Antonio Romero will bring to you from November 2022.
The Pentawards annual competition is committed to recognizing excellence in packaging design, providing a source of inspiration, and connecting the global community. Since its launch in 2007, it has received over 20,000 entries from over 64 countries across the globe, with winners showcasing some of the world's most innovative, inspiring, and powerful packaging designs.
2022 winners will be revealed during the Gala Ceremony, taking place on September 23rd at the iconic Royal Opera House in London and we will be there!!
]]>"Men are what their mothers made them." - Ralph Waldo Emerson
Here are some of our gentlemen working in ARC IBERICO IMPORTS and the best item selection from a wide array of Spanish products to surprise their mom.
Javier is our CEO. He has been an excellent business consultant with over ten years of experience. Helping ARC grow and expand by making major corporate decisions, managing our overall operations and resources, and setting future strategies so that we can bring more valuable Spaniard experience to Canada.
"My mother, Elena, was born in Asturias, a northern Spanish province." She used to spend the summers at Cudillero with her aunt Eloina, where they spent a month among friends and family. My mother first tasted "Cigalas" - Spanish Lobster - in a small restaurant near the port on a tiny street where the owner fished and served fresh seafood from the Cantabrico Sea every day. Cigalas have been her favorite dinner since then. "
Cigala de Huelva is a popular culinary seafood due to its white, soft, and flavorful meat. Its presence and bearing on the table are both spectacular, especially when cooked whole and in one piece.
If you've ever come to our Jamoneria by ARC. Rami is the meritorious chef behind our authentic Spanish cuisine. He dedicates his Spanish culinary expertise to creating appetizing tapas for diners to enjoy.
"Secreto Iberico has always been my top-one choice. Its tenderness and flavorful aroma make me think of my hometown, Malaga, southern Spain. When I think of home, I think of the sparkling coastline of the Costa del Sol and having a BBQ with my family and friends on the beach had been the best moment I couldn't forget.
This is one of the juiciest cuts to be found in any meat-producing animal. It has an evocative texture that is surprising as the very first bite. This piece holds the starring role in pork-based gastronomy. The cut is barely two centimeters thick and it is hidden deep between the pig's two sides of bacon, hence the reason for its curious name - "secret". The marbling of fat is what gives rise to its pink, rosy color and an unbeatable delicious silky texture.
Another vital person of Jamoneria behind the curtain is William, our line cook, in charge of preparing food and setting up other necessary supplies. His optimism always brings a good vibe to our team and a positive attitude to our beloved Iberico community.
"It's hard not to think about how much I love my mom. She's made so many sacrifices for me, and I want to give her the best of everything. That's why I'm particularly excited that I'll be able to surprise her with a gift that has a real value this year: Cinco Jotas, Spain's national treasure, Acorn-Fed 100% Iberico ham!"
This Mother's day, make sure your mom feels loved in the best way possible. Express your love with the broadest array of Spanish national treasures -Jamon, premium seafood conservas, Iberian charcuterie.. and many more delicacies!
The floats are a vital part of the religious process. They are massive, intricate and elaborate pieces of artwork that are characteristic of the statues of the Virgin Mary, Jesus on the cross and memorable events such as The Last Supper. During many processions, the floats are carried on the heads of men and women who hide underneath them.
Rebeca take care of offering the finest experience at Jamoneria to our guest and advise the best items to our valued clients.
"As a Spaniard, I immediately think of Jamon Iberico when I think of home. When you taste it, it transports you back to your past. It has the flavor of my family, friends, culture, and people. There are many different types of Jamon, but Cinco Jotas is, without a doubt, my favorite."
Gabriela is our warehouse manager, and she is in charge of getting your orders ready so that they can fulfill your wishes!
"I love Perello Olives!
I make Dirty Martini with the olive juice and love the taste of the olives because they are really meaty. It's great to share with friends. "
Perelló Gordal olives are green, crisp, and meaty, with a hint of heat from the marinade's guindilla chiles.
Kady has been an excellent logistics manager and now is working in the marketing department to expand our beloved Iberico community.
"I chose this product because you can find creativity and high quality simultaneously in one tin. I love the concept of Güeyu Mar, "change the perception of eating from tins," dares to innovate, bold breakthrough tradition".
We have a bright customer service and accounting department thanks to Fanni's excellent work.
"One of my favorite products is Secreto Iberico because It's super tender and flavourful, and I love BBQ on the beach with my friends. Secreto is the best way to enjoy".
We are extremely proud of our entire team's efforts, and we will continue to collaborate in order to deliver the best of Spain to Canada.
You can use puff pastry for the dough. Roll it and fill it with some peppers and tuna. Take into account the filling size, you need enough to mound up, but not so much that it spills out the edges. You can also add some boiled eggs and onions. Once the empanada is filled and put on a baking sheet, you can brush them with an egg wash for color, and bake it at 400-425 degrees 25 to 30 minutes until golden and crispy.
Summer is here and we bikinis too! If you are looking for a light alternative, just mix these two with some olive oil, vinegar and salt and your fresh summer salad would be ready in no time.
Cola Cao has been 75 years and has been part of the childhood of many Spaniards. Its characteristic lumps and its flavor are not comparable to any other brand .
Cola Cao is made with natural cocoa that , it is extracted directly from the cocoa tree and that does not go through any chemical process, maintaining its flavor, sweetness, acidity, and light brown color, and of course much of its nutritional properties
The best way to enjoy Cola Cao is dissolving it with cold or hot milk, but you can also do it with water or other types of milk, like soy or almond.
Sport and its values are intrinsic to Cola Cao
Cola Cao has been supporting Olympic sport since 1972
ColaCao is present in 51 active countries, and now one more: Canada.
We are so happy to share this mythical Spanish product with you all!
They are very popular in Spain although have their origin in traditional French cuisine. There are stories telling that the creator of croquetas was Louis Bechamel who was King Louis XIV's chef de cuisine. It is said that he created the sauce that bears his name. He is also known as the father of croquettes. After that each country adopted the recipe with some differences.
Our croquetas are handmade in the Basque country using only the very best all-natural ingredients.
The filling- bechamel- is made with fresh milk and the extra virgin olive oil and high quality ingredients such as cod, manchego cheese, idiazazabal cheese, carabinero red king prawn and many more!
Heat the oil at 190 ° C and not put too much quantity in the fryer basket. If you put too many, the temperature of the oil drops and they end up cooking and breaking. Keep them around 3-4 min.
- Manchego cheese
-Idiazabal cheese
- Cabrales cheese
- Carabinero Red King Prawn
- Chorizo Iberico
- Jamon Iberico
- Cod
- Squid in ink
- Mixed flavors (that contains a mix with all the flavors)
Conservas Yurrita is a family business founded in 1867. who generation after generation have dedicated themselves to the canned fish.
They are located in the municipality of Mutriku (Guipúzcoa), a population with a great canning tradition and with a destination always linked to the sea. It was 1867 when the Yurrita family started producing and selling local fresh, salted and pickled fish.
After five generations and more than 150 years of history, Yurrita has become the oldest canning company in the Basque Country and one of the oldest food companies in Spain still active today.
Yurrita products are hand packed and always based on high quality raw materials, making a gourmet family of products.
For this Women's Day, we want to recognize all those women, that are in one way or another linked to Spain's national treasure Jamon Iberico de Bellota Cinco Jotas.
As Spaniards living in Canada, Cinco Jotas is not just a flavor, it also transports us to our land, our culture, and our family.
Chef Katie Button, Master Cellar Cristina Sanchez and the professional Master Ham Carver Zulima Esteban share with us their stories and personal link to this acclaimed brand.
Executive Chef, CEO, Katie Button Restaurants
Cúrate and Button & Co. Bagels
She's worked for José Andrés and for Ferran Adrià at the world-renowned elBulli in Spain.
She and her husband opened a Spanish tapas restaurant, Cúrate which was named as one of “40 Most Important Restaurants of the Past 40 Years” by Food & Wine, and one of “Most Important Restaurants of the Decade” by Esquire.
Katie, her husband Felix Meana and Cúrate are Cinco Jotas Ambassadors in US.
Nowadays, she holds the title of Executive Chef and CEO of the restaurant group Katie Button Restaurants which includes Cúrate, Button & Co. Bagels, and Nightbell, all located in Asheville, North Carolina.
When your passion for gastronomy is born? How do you discover that you want to dedicate yourself professionally to it?
My mother was a caterer growing up, and her work and passion for food was my first glimpse into the world of gastronomy. I grew up with a love of food and travel - and was lucky to be exposed to both. I was living in DC, about to start a Ph.D program at the National Institute of Health, when I realized that being in lab the rest of my life wasn't going to make me happy.
I wandered into a Jose Andres restaurant with no experience in the food and beverage industry. I'll never forget that they handed me a quiz to test my food knowledge. I passed it with flying colors, and they offered me a position in the front of the house. That moment set me on an adventure I could have never expected.
As a female leader and renowned chef in a male-dominated profession, what has been the most significant barrier in your career?
I realize that I have had many privileges in my life that others have not. As a female leader, I also realize the responsibility I have to do things the right way, challenge the system to create an industry that is equitable, fair and healthy for all restaurant employees. A few years ago, I was in the audience at the James Beard Awards when I heard Jose Andres give a speech - he said, ""I want you to see the world's greatest challenges not as problems but as opportunities". That one quote switched the way that I think about who we are as chefs and restaurant owners and the long lasting positive impact and change that we can have on the restaurant industry if we put our minds to it. We are more than the last plate of food we served.
" As a female leader, I also realize the responsibility I have to do things the right way, challenge the system to create an industry that is equitable, fair and healthy for all restaurant employees"
Cinco Jotas Iberico Ham is considered Spain national's treasure. What role do you think Iberico ham plays as part of Spanish gastronomy? Why would you recommend Cinco Jotas?
I've said many times, Cinco Jotas is like the Cadillac of hams. The idea that it's a product that simply cannot be replicated breeds beauty and appreciation. It's unique in it's flavor and texture because of SO many factors: breed, seasonality of that region of Spain, landscape and flora -- terroir. It represents decades of perfection, tradition, and simplicity by showcasing one product in its best form, which to me are the core pillars of Spanish cuisine. Not only is the product superior, Cinco Jotas has been a great partner for us - always willing to collaborate and celebrate our projects.
" Cinco Jotas is like the Cadillac of hams"
You choose the name of Cúrate for your restaurant which means ‘cure yourself’ in Spanish, reflecting your belief that there are curative effects in sharing good food with your beloved ones. What dish is never missing in your family gatherings?
At our family gatherings, pan con tomate, or pa amb tomaquet, is the dish that is never missing from the table. It's so simple toasted bread, fresh tomato, olive oil, and salt. And its the perfect accompaniment to an appetizer spread with cheese, and cinco jotas jamon, or grilled sausages and vegetables.
What is some of the advice you share with young women entering a male-dominated profession?
Find the right company, lend your talents to the right people. Don't settle for something that doesn't feel right. Think about happiness in totality, work being an important component, but not the sole component of happiness.
As brand ambassador of 5J and famous chef, what is your favorite way to enjoy this delicacy?
There's no wrong way! It's special every time. My favorite way to enjoy it is around a table with friends or family, alongside a glass of fino sherry, sneaking a bite in between laughs.
"Cinco Jotas it's special every time"
Women are often the source of inspiration - for great chefs around the world, male and female. Honoring those women, finding solutions to maternity leave and childcare, elevating the women in our ranks to management - a holistic approach is needed to level the playing field.
Cellar Master and quality manager Cinco Jotas
Cristina is the first woman to direct the cellars at Cinco Jotas.
At 24, she joined Cinco Jotas as a fourth-generation employee. and only a couple of years later, she became its first female cellar master.
As a responsible for quality control in a prestigious company such as Cinco Jotas, how is your day to day?
My day to day is taking care of the jewels of the house together with my great team. We take care of our jamones when they enter our cellars until they go out to customers.
In Spain it is said that we are born with bread under the arm, but in your case we can say without mistake that you were born with a jamon under the arm. Could you please tell us a little more about the ties of your family and the Cinco Jotas company.
My family has been present since the beginning of 5J, my great-grandfather José Miguel Sánchez who began to distribute the products, first with a car and finally with the first truck in the area. My grandfather Miguel and my father Leonardo dedicated their entire working lives to taking care of the maintenance of the entire company . I grew up surrounded by this environment and that awakened my desire to dedicate myself to it too
What makes Cinco Jotas so special that generation after generation your family continues to choose to work in this company
When you talk about Cinco Jotas, it is like saying Jabugo and for us Jabugueños and especially my family it is a pride to work at 5J
" When you talk about Cinco Jotas, you talk about our land, Jabugo"
Have you had difficulties developing your career in a predominantly male sector?
When I entered the cellars as a manager I was only 27 years old, I entered a world where only men had passed generation after generation through the cellars. At first it was a bit complicated for a girl to guide the cellars master but step by step we managed to form the great equipment that we have today in Cinco Jotas.
Can you tell us more about the quality control that Cinco Jotas follow to ensure the highest quality?
The secret of our product is to control the entire process. From the origin we have a team that genetically selects the animals. Living in our pastures in freedom they are fed and raised with the excellence that we seek in Cinco Jotas. All our pigs are 100% Iberian, black label following the Iberian Standard legislation. The entire curing process has not changed since its inception, but we have increased our quality controls, becoming more and more strict every day. Therefore, each step of the process is monitored by those responsible for quality and the great masters that we form Cinco Jotas.
Women working in a position of responsibility are increasing every day. I was the first woman to be in a position of responsibility but women are present in every department in Cinco Jotas. For my perspective, it is very satisfying to work on what you like and also in your own town. My advice for every woman is to work towards their ideal position with effort and perseverance.
Manager Madrid Area " Los Finos"
Los Finos is a team of ham carvers leader in the sector and growing every day.
Zulima is the operations manager and the Manager for Madrid Area and a marvelous master ham carver. She is popular for smiling while carving..
She has participated in many events by the hand of Cinco Jotas.
How is your day-to-day work as a master ham carver?
The truth is there is no "day to day", zero routine. In this situation that we are experiencing, everything is calmer, I dedicate an average of 4 hours a day to office work with my partners with the administration of our company Los Finos and working on medium and long-term projects and another 2 hours of training .
I also carve and manage the carvers team in several restaurants in the center of Madrid and some sporadic events or advertising. Under normal circumstances apart from this, I travel very often and each week is a different agenda of events, places and way of working.
How did your passion for carving start?
My relationship with the pigs comes since I was a kid as my family owns a farm in Aranda de Duero, Burgos, ( north of Spain) but my contact with the world of ham began in 2006 in charcuterie. Although I carved very little ham there, more by machine to be honest, I started to investigate and feel interested.
After researching, I end up feeling like it was not really a profession in the north of Spain, specially for a woman, but in Madrid ( capital of Spain) there were more opportunities. I found a training ham carver taught by a female and something clicked on my mind. Since that day, the jamon has led me to show my way.
Have you had difficulties developing your career in a predominantly male sector?
Absolutely not and my partners are two men; Carlos Sánchez and Roberto Gutiérrez. In the world of events, it continues to surprise some clients who expect a male master carver and when a woman appears they feel surprised but I have to say that 70% of the people we deal with in the sector are women, so perhaps it is no longer so predominantly male as we believe. As an example, right now I share a team with Laura, Alba, Natalia and Andrea, David, Alfredo and Jesús. .
" 70% of the people we deal in the sector are women"
What part of your job and the sector do you like the most?
Of course the direct contact with the consumer, the constant challenge and that there is so much to do as the possibilities are endless.
What events did you have the chance to attend with Cinco Jotas?
Working with Cinco Jotas is synonymous with a spectacular event. With them I have the opportunity to carve at the Mutua Madrid Open de Tenis, at Madrid Horse Week, I also carved for the pictures Cinco Jotas used on the Christmas campaign 2019 and for the visual of the Men´s Health magazine
As a professional, what makes a Cinco Jotas Ham so special for you?
The 100% Iberian acorn-fed ham is the most wonderful gourmet product in the universe and it also has a sustainable and environmental value, linked to the pasture, incalculable.
It is a pride to be able to carve and transmit the value of these pieces that are a unique treasure in the world. Cinco Jotas is synonymous with respect for the product, united tradition and avant-garde, and attention to detail. Behind each piece is the meticulous work of many links for many years, we are another one who also has the honor of completing it, carving, explaining and seeing the final reaction of the consumers.
" The 100% Iberian acorn-fed ham is the most wonderful gourmet product in the universe and it also has a sustainable and environmental value"
The most important thing is adaptability, always having your suitcase packed, solutions for everything and a smile on your face. Carving fine, straight, beautiful, fast ... all that is training and perseverance but everything behind, what is not seen is the most difficult to find because we forget that it is even more important. I advise them to train in all those areas apart from the carving, marketing, administration, decision making, product culture, rhetoric…
Basque pintxo was first created over 60 years ago in the Bar Casa Vallés. The pintxo was named after Rita Hayworth’s character in the movie ‘Gilda’ because it is considered ‘verde, salado y picante’ (green, salty and spicy). How to prepare it Just cut into pieces the Guindilla pepper and put it together with olive and the anchovy. Add some olive oil on top. Enjoy! Feel its mild, slightly picked flavor in your palate.
The crusty touch of a classic regaña makes a great combination for the anchovy.
Put some potato chips on a plate, add our ready-to-eat boquerones, some olives, and olive oil on top. Easy and tasty!
It literally means wedding toast and you will understand because they are the perfect match! This toast is made with a combination of white anchovies in vinegar (boquerones en vinagre) and umami flavored canned brown anchovies. Yummy!
Güeyu Mar’s Canned charcoal grilled products are the result of Abel Alvarez’s fondness for quality cans and his obsession with innovating. After many years of research, he has succeeded in canning the seafood that he cooks on his grill, keeping its impeccable flavour, aroma and texture. He started braising and canning sardines and continued with razor clams, cockles, tuna and mussels. Now, he continues investigating new possibilities that will surely surprise us with their originality and courage.
Sardine loins comes from Asturias or Rias Baixas, depending on the season. Cut by hand, braised with holm oak wood and preserved in “Arbequino de Castillo Canena” extra virgin olive oil, a smooth and high-quality oil that does not detract a ention from the sardine
Large sardines from Asturias or Rias Baixas, depending on the season. Roasted with oak wood and preserved in marinate, with “Arbequino de Castillo Canena” extra virgin olive oil, apple cider vinegar and aromatics.
Wild almadraba red tuna. High-quality black or high loin braised with holm oak wood and preserved in “Arbequino de Castillo Canena” extra virgin olive oil.
Wild almadraba red tuna. A high-quality morrillo (higher neck thick cut) braised with holm oak wood and preserved in “Arbequino de Castillo Canena” extra virgin olive oil.
Wild almadraba red tuna. A high-quality belly (Ventresca) braised with holm oak wood and preserved in “Arbequino de Castillo Canena” extra virgin olive oil.
Braised with dry eucalyptus wood, which produces a perfect smoky touch, and preserved in a marinade consisting of “Arbequino de Castillo Canena” extra virgin olive oil and aromatic apple cider vinegar.
Squid in its ink with a slight ember touch and a spectacular dense but delicate ink sauce. An out-of-this-world preserve.
Cantabrian octopus weighing less that 2kg, cut by hand into large pieces and braised. Preserved in “Arbequino de Castillo Canena” extra virgin olive oil.
Razor clams collected in the artisanal way to avoid sand and long-lasting depuration. Braised with birch, beech and oak wood and preserved in “Arbequino de Castillo Canena” extra virgin olive oil.
Noia's cockles. Braised with birch, beech and oak wood and preserved in “Arbequino de Castillo Canena” extra virgin olive oil.
In fact, it is more than a simple accompaniment since between slice and slice, the “pico” clears the palate well and prepares it for a new one.
The regañá —or regañada— 1 is a kind of hard and very thin bread cake, typical of Seville and originally from Alcalá de Guadaíra; its popularity has made it common in other areas of Andalusia and Spain. It has a similar texture to the picos.
Some historians believe that it was discovered by pure chance, when the bakers of the time had more time than due the bread in the oven and observed that the outer areas were very crisp and tasty. So they began to make small sticks with the leftover bread dough, resulting in what we now know as “picos”
The history of the bread sticks is very linked to the sailors. So much so that during the fourteenth and fifteenth centuries, it was known as ‘sea bread’ because it was an indispensable part of the supplies carried by ships that made transoceanic voyages to the American continent. This sea bread served a double function. On the one hand, it was a very nutritious food that provided the energy necessary to carry out the hard work in a 15th century ship, and also, its absence of humidity inside allows it to be preserved for long periods of time, something absolutely vital.
They have been working for over 50 years of experience, running the business with three basic premises : top-quality raw materials; traditional, artisanal production process; and constant innovation with the development of new products They have introduced minimal industrialization. And only in a few steps. The rest have kept it as before. They use extra virgin olive oil, of the best quality, superior wheat and water that is as pure as possible. They have also eliminated all chemical preservatives from their products.
HOW DOES IT TASTE
The flavor of an Idiazabal cheese is intense, wide, “fills the mouth”, and at the same time it is balanced and characteristic. A clean and consistent flavor with a marked “matured sheep's milk” character and some natural smoky flavor.
These breed sheep are small but resistant animals, excellent producers of high quality milk . Milking sheep produces a limited amount of milk, about one hundred liters per season, mainly from February to June. They contribute to the permanence of hundreds of families in rural areas and the sustainability of the mountains and valleys.
HOW IS IT MADE
Since time immemorial, shepherds have elaborated Idiazabal with raw milk from Latxa and Carranzana sheep this appreciated mature pressed paste cheese. An ancient tradition that coexists with the most modern production techniques to obtain a cheese of extraordinary quality, with all the hygienic-sanitary guarantees. An activity that is developed mostly by hand by families that use only milk from their own herd, as well as by pioneering small and large industries. Made with love, according to the know-how inherited generation after generation and covered by the most modern production techniques. At the end of the Idiazábal aging process, a smoking process occurs using various local tree woods. The intensity of the smoked taste depends upon the intensity and length of the process, as well as the woods used. Typically, the cheese is smoked with cherry wood, hawthorn or beech wood.
HOW DOES IT TASTE
The smell of the Valdeón cheese is slightly acidic or lactic, with the specific smell of mold prevailing. The longer the cure, the lactic aromas disappear and the smell of mold intensifies and fruity aromas also appear. The flavor is salty, very intense and spicy. The more mature the more powerful the flavors.
It is a blue pasta cheese, made with pasteurized cow's milk (min. 80%) and goat (min. 10%). The richness of the pastures of the Valdeón Valley provide a powerful, lactic and buttery flavor to the cheese that the Picos de Europa Cheese Factory maintains in its production. The ripening process is long until it reaches the semi-cured or cured point. The bark is rough and irregular and is covered with banana leaf (the banana is a very common tree and famous for the shade given by its large leaves). Its color includes shades of gray and bluish spots. The texture of the paste is soft and the numerous small cavities where the white and blue-green mold are concentrated on the ivory background stand out.
TRY THIS!
You can try to make your own Valdeon Cheese sauce at home, perfect to serve with your meats, you will just need 40 or 50 gr of Valdeon Cheese, 200ml of liquid cream, 1 tablespoons of extra olive oil, 1 pinch of oregano or thyme ,1 pinch of nutmeg (optional) Yummy!
If you are not really into sauces, taste it with a glass of Adina grape wine or Pedro Ximenez.
Mahon cheese is produced in the island of Menorca. It is actually a protected designation of origin as it is closely related to its exclusive geoclimatic factors such as temperature, humidity, light…) that in combination with the human elaboration creates the final character and flavor of this cheese.
A BIT OF HISTORY
In the 10th century the Arabs already made mention of Mahon cheese. But it will not be until 1985 when this well-known cheese acquires a designation of origin. Its shape is square, and its flavor is unique. Unlike Majorcan cheese, this cheese is made with cow's milk instead of sheep's milk. Although Mahón cheese (it is called Mahón but in reality it is typical of all of Menorca) is still made in an artisanal and traditional way, most of its production is industrial. In the old method the milk is curdled with different herbs, wrapped in a very fine white cloth and molded by hand until it is compact.
You can find the tasty Mahón cheese in different varieties and flavors. The tender is yellowish in color, its aroma is reminiscent of butter and its flavor is slightly acidic. It is the ideal accompaniment to a pa amb oli. The semi-cured is orange in color, although traditionally prepared it usually takes on a brown color. Its flavor is pronounced, its texture is creamy and it is the most famous. Mahón cured cheese has a hard and intense flavor. It is made preserved in olive oil which makes it absolutely exquisite. Its texture is firmer and harder, less elastic, and in advanced stages of healing, brittle and flaky when cut. Highly evolved, complex and intense flavor and aromas, with a long-lasting mouthfeel.
TRY THIS!
Try to do at home a special tosta with sobrasada, melted mahon cheese and a hint of honey. Delicious!
Galician-style octopus is a popular appetizer served all over Spain today. It originated in the northwestern Spanish region of Galicia. It is very easy to prepare as our octopus is already cooked! So you just need to add olive oil and paprika. You can also add some boiled potatoes. We recommend you to use our Spanish Guadalimar Olive Oil and your selection of paprika. These ingredients are super important as they are the main flavorings.
The steps to prepare it is very simple:
1. Defrost
2. Cut into slices.
3. Put in the microwave/oven for 3-5 min. Make sure is warm enough.
4. Add Spanish paprika- (pimenton de la Vera), olive oil, and salt
Maldon to taste.
Octopus is rich in vitamins and minerals. It’s also low in fat, and a great source of complete protein. A 4-ounce serving of raw octopus contains:
Calories: 93 Protein: 17 grams Fat: 1 gram Carbohydrates: 2 grams Fiber: 0 grams Sugar: 0 grams
Octopus is a good source of: Iron, Omega-3, Selenium, Copper Vitamin B12 It’s also an excellent source of potassium, magnesium, and calcium.
Octopus is far from being tough, slimy, or chewy when it is cooked properly Some people describe its texture similar to a lobster. When cooked properly, it is moist and light. The flavors are largely dependent on the flavors added to it while cooking as it has no distinguishing taste. In the galician style, the olive oil and the paprika are extremely important for the final taste.
Our Pulpo comes from Galicia, in the north of Spain, well known to have the best Octopus in our country. We made it easy for you!
Octopus plates are made of pine wood and the fact that someone serves the octopus a la Gallega in another type of dish sounds sacrilege for a Galician. But do you know what this tradition is due to?
The wooden dishes are soaked in the cooking water of the octopus before cutting it. This helps keep the octopus warm and not cool as quickly. In addition, the wood, being soaked in water, prevents the oil from the dressing from being absorbed. The one that we like so much to dip our bread! This tradition of making wooden octopus dishes also goes back to the origins of this rich recipe. The sale of octopus was a traveling profession and pulperas (it was a trade mainly performed by women) had to travel from town to town with carts drawn by beasts. Given the rattling that the utensils suffered on those narrow and cobbled paths, the materials had to be resistant and easy to repair since it was very likely that there would be some breakage.
The pack contains:
- 250g of Octopus (approx)
- 1 wood plate
- 500ml Olive Oil Guadalimar
- 1 paprika tin Las Hermanas
Spain produces well over 100 different varieties of cheese with each region offering up its own specialty.
The type of milk used in the production which varies from region to region, the time of the year it is produced, the climate and tradition. the best Spanish cheese is made from cows, sheep's or goats' milk, or indeed a mixture of all three.
Manchego derives its name from the central region of La Mancha, which was also the home of the legendary Don Quixote. It is a legend in its own land and a treasure for the rest of the world. It is without a doubt, Spain's most famous cheese. It enjoys a rich taste, not super salty, not super sweet.
Manchego must be made using the tangy, fatty milk of manchega sheep in their native provinces of La Mancha, which are: Albacete, Ciudad Real, Cuenca, and Toledo as it is protected by Spanish Denominación de Origen (DOP) and European Protected Designation of Origin (PDO) regulations.
It has an intense, zesty taste and a crumbly texture that's rich, full and slightly salty at the finish.
Any kind of manchego is perfect to serve solo as a snack, pair it with bread, or serve with fruit for dessert.
Manchego artisan sheep's milk cheese cured for about 3 months
Manchego artisan sheep's milk cheese aged 12 Months.
Nutty, olives notes, lead way to grassy undertones.
Manchego variant, wit added truffles. It has a creamy texture with a slightly acidic and sweet aftertaste.
This ‘Manchego’ cheese is coated with fresh local rosemary that complements the entire complex herbal undertones of this extraordinary cheese.
This ‘Manchego’ cheese is coated with fresh local rosemary that complements the entire complex herbal undertones of this extraordinary cheese.
Valdeón cheese is a Spanish blue cheese from León. It is a very strong-flavored cheese, tangy and a bit spicy.
Mahón is originally from Menorca Island and it has a buttery sharp, slightly salty and lightly aromatic taste.
Iberico cheese is a pressed paste cheese made with a mixture of three milks (cow, sheep and goat). It has a very soft touch.
Iberian Pigs live free-range and exercise frequently. This way of living gives their meat exclusive properties.
Iberian meat is veined with intramuscular fat, rich in Omega-3 fatty acids, and healthy as it helps to decrease cholesterol levels. This marbling texture is characteristic of all our cuts and that’s one of the reasons why these cuts are a true delicacy
Secreto Iberico also called Pork Side Belly is a cut from a secret spot between the shoulder, ribs, and fatback.
One of Spain’s finest pork cuts, Secreto Iberico is ideal for barbecuing or roasting.
Costillas Ibericas or Iberico Pork Side Ribs are from the top of the rib cage, near the spine.
They are actually a lean cut with lots of nutty touches. Coming from the Iberian pigs, these ribs have a marbling texture which gives the meat its juicy tenderness.
Pluma Iberica or Pork Loin Rib Chop is a succulent cut from just behind the neck. The color is slightly darker than other pieces such as Secreto, but the marbling beauty characteristic of Iberian Fat remains.
This piece is perfect for BBQs, stews, and roasting.
The presa or Pork Shoulder Blade Boneless is from the shoulder of the pig, a part of the loin where it meets the shoulder blades. It is a thick cut, with a proportional, balanced marbling of fat that gives this piece its unique texture.
The exterior can be seared on all sides for 10-15 minutes and the meat then be left to rest in a low oven for around a quarter of an hour to produce a tender, flavorsome meat.
Solomillo Iberico or Pork Tenderloin is known for being a clean cut of meat, with barely a hint of fat, is juicy and tender, with an intensely delicious flavor. It represents a simple, generous, and noble cut.
Solomillo is one of the most popular cuts of the Iberico pig. Its natural characteristics make it highly versatile for any type of dish
Aguja Iberica or Pork Shoulder it is located at the end of the loin of the Iberian pig. This cut demands the attention of the cook due to its outstanding characteristics. This meat is tasty and tender, with a considerable content of infiltrated fat. It is versatile and easy to handle in the kitchen.
A green, salty and spicy pintxo inspired by the character played by Rita Hayworth in that movie.
It is made with 3 main ingredients: Piparras, Anchovies and Olives and it is super easy to prepare.
We bring only the best products to our Canadian customers so the success is assured!
Piparras (Guindillas Peppers) come directly from the Basque Country and they make a festive addition to any tapas spread, cheese plate, charcuterie platter or on their own with olive oil and salt.
Cantabrian Anchovies are bought directly from the fishing boats, only selecting the freshest and best sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months.
And our premium Spanish Olives has been hand-selected to bring you the very best olives Spain has to offer.
All our products are ready to serve, so just open them and let's get started!
Gilda tastes amazing, but the products for separate taste like heaven too!
Just cut into pieces the Guindilla pepper and put it together with an olive and the anchovy. Add some olive oil on top. Enjoy! Feel its mild, slightly picked flavor in your palate.