Epicurean
Spanish Cheese
Friday, 03 April 2009 07:57    PDF Print E-mail

Spanish CheeseFrom the moors in sunny Andalucía, to the Basques, whose origins are lost  in the midst of history, Spain's many distinct regions and cultures produces an amazing array of  over 100 artisan cheese from the miltk of cows, sheep and goats. We have assembled for a representative selection of theses distint hand-fashioned cheeses that are the pride of Spain.
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Jamon Iberico
Thursday, 02 April 2009 20:49    PDF Print E-mail

Iberian pigs

Jamón Ibérico is a type of Jamón, a cured ham produced only in Spain. It is at least 75% black Iberian pig, also called the Cerdo Negro or Black Pig, the only breed of pig that naturally seeks and eats mainly acorns. According to Spain's Denominación De Origen rules on food products Jamón Ibérico may be made from cross-bred pigs as long as they are at least 75% Ibérico.
 
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All for Caviar
Thursday, 02 April 2009 20:09    PDF Print E-mail

Black caviar

Caviar has always been the delicacy of aristocrats and sophisticated gourmands. Even though nowadays you can buy black or red caviar in many stores – they are nowhere near a match to the real thing. There are more than 400 species of sturgeon in the world but only three of them – Beluga, Oscierte, Sevruga (Huso Huso, A gueldenstaedi, A sellatus – in Latin) which inhabit the Caspian Sea, the Sea of Azov and the Black Sea are used to obtain caviar.
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