Filter

Sort

Brand

Region

Sort by:

Price: Low to High

Price: High to Low

Date: Old to New

Date: New to Old

Las Hermanas Pimentón de la Vera Picante DOP - Hot Smoked Paprika

QUICKVIEW +

Hijos De Salvador Lopez

Las Hermanas Pimentón de la Vera Picante DOP - Hot Smoked Paprika

$10.95

This hot paprika from Hijos de Salvador López has a complex smokiness that comes from a two-week drying process over smoldering oak logs as well as subtle fruitiness imparted by the local red peppers from which it was made. Because of the traditional methods used to produce it, pimentón de la Vera has an intense, penetrating flavor that adds depth to any dish—it does so much more than the supermarket stuff you dust over deviled eggs for color.

View Full Details

Fermín 50% Ibérico Mild Chorizo

QUICKVIEW +

Fermín

Fermín 50% Ibérico Mild Chorizo

$15.99

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. The company's traditional chorizo is coarsely ground for a meatier texture that shows off the pork's marbling; thinly sliced, it tastes tender and rich with the naturally nutty and sweet flavors that Ibérico pork is prized for. This mild version is made with sweet Spanish paprika, or pimentón, that gives it a warm, peppery flavor, with a fruity undertone that brings out the natural sweetness of the pork. We like that the sausage is robust and meaty, with its fatty richness balanced by garlic and oregano. As an added bonus, the company only uses pure salt to cure the meat, for a cleaner flavor than other brands made with nitrates.

View Full Details

Alvear Pedro Ximénez Sweet Sherry Vinegar

QUICKVIEW +

Alvear

Alvear Pedro Ximénez Sweet Sherry Vinegar

$17.95

Traditionally crafted in Cordoba, Spain, this sweet vinegar is made from ripe, award-winning Pedro Ximénez grapes that are harvested, sun dried, pressed and then fermented using traditional methods. Although it’s labeled as “sweet,” it’s only so because it’s made from a sweet sherry wine, so it’s not cloying, but you can detect a bit of the grape’s natural sugars. The flavors of the base wine are more concentrated, thanks to the method of drying and pressing ripened grapes. What you get is a juicer, more honeyed character. The touch of sweetness left in the vinegar enhances those aromas, yielding notes of dried fruit like raisins, figs and apricots. It’s much brighter than other more deeply aged sherries, with undertones that lean more earthy.

View Full Details

Fermín 50% Ibérico Spicy Chorizo

QUICKVIEW +

Fermín

Fermín 50% Ibérico Spicy Chorizo

$15.99

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. The company's traditional chorizo is coarsely ground for a meatier texture that shows off the pork's marbling; thinly sliced, it tastes tender and rich with the naturally nutty and sweet flavors that Ibérico pork is prized for. This spicy version gets its smoky depth from hot paprika and cumin, with a nutty boost from nutmeg and lactic tang from the fermentation process; as an added bonus, the company only uses pure salt to cure the meat, for a cleaner flavor than other brands made with nitrates.

View Full Details

De La Cal Ceramics Traditional Olive Tray

QUICKVIEW +

De La Cal Ceramics Garlic Keeper

QUICKVIEW +

Fermín 50% Ibérico Salchichón

QUICKVIEW +

Fermín

Fermín 50% Ibérico Salchichón

$15.99

Most people only know Ibérico pork for jamón ibérico, the ultra-luxe Spanish cured ham, but the melt-in-your-mouth meat tastes delicious in any form. For the highest-quality Ibérico products, we trust family company Fermín, which is based in Salamanca, Spain, and was the first authorized exporter of Ibérico products to the United States. You can think of this dry-cured sausage as the Spanish equivalent of salami. We love that it's coarsely ground, which preserves the pork's meaty texture and marbled appearance. Thinly sliced, it tastes tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. Unlike chorizo, which is made with paprika, salchichón gets its warming boost from black and white pepper; the minimal spices allow the Ibérico pork's delicate flavor to come through in the sausage.