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. We love that these dry-cured sausages are coarsely ground for a meatier texture and to emphasize their marbled appearance. Thinly sliced, they taste tender and rich, with the naturally nutty and sweet flavors that Ibérico pork is prized for. This set of 3 includes warm, peppery Mild Chorizo made with sweet paprika and balanced by garlic and oregano; smoky Spicy Chorizo with hot paprika, cumin and a nutty boost from nutmeg; and Salchichón, a Spanish equivalent of salami that is minimally spiced to highlight its robust meaty flavor. As an added bonus, Fermín only uses pure salt to cure its chorizo, for a cleaner flavor than other brands made with nitrates.

This sampler pack of thin-sliced Ibérico meats includes classic Jamón Ibérico ham as well as Lomo Ibérico, dry-cured pork loin. Similar to prosciutto but with a drier texture—which actually makes it less stringy and tough—Jamón Ibérico's high fat content yields a sweet, decadent and intensely aromatic flavor. And slightly leaner Lomo Ibérico is nutty and meaty, with a touch of sweetness; smoky pimentón de la Vera (a type of Spanish paprika) and earthy garlic enhance the pork's savory flavor, which is best served at room temperature to fully savor its complexity. Adhering to tradition, these artisanal meats are dry-cured in mountain air with only salt as a preservative during the curing process; a ham master decides by smell, sight and touch when the pork is perfectly done.

If high-end cheeses are always a part of your weekly grocery run, then these cheese bags, made from the same packaging European cheesemongers use, are for you. Just like fruits do as they ripen, cheeses release gas as it ages. When it’s wrapped in plastic, foil or stashed in a Tupperware, those gases get trapped and can give the cheese a sharp ammonia taste. These French-made breathable bags are specially designed to prevent this by allowing air to circulate and simultaneously preventing moisture loss, so your wedge will stay soft and free of dangerous molds for longer. Each package contains 15 bags.

Casablanca Market's simple and delicious Black Olive Tapenade has a rich olive flavor and even, spreadable texture. It's not overly salty like so many supermarket versions, but rather balanced between briny capers, fruity extra-virgin olive oil, savory garlic and an unconventional ingredient: herbs de Provence, an aromatic blend that often includes parsley, thyme, rosemary, savory and marjoram. The herbs act as a counterpoint to keep the spread from tasting cloying or fatty. Instead, the tapenade has light floral notes on top of the grassy-fruity aroma of the olive oil.

Marinated in turmeric, lemons, sea salt and extra-virgin olive oil, these Marrakesh Spiced Olives from Morocco have a complexity similar to Casablanca Market's Preserved Lemons (a Milk Street favorite), with an added earthy element from turmeric. The olives have small pits so they're especially meaty and bursting with savory, grassy and buttery flavors. And not only do the lemons lend an intense aroma and brighten up the briny mix, the tender chunks of preserved citrus also taste great on their own.

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.

Once you try this, you might not be able to go back to grocery store blackberry jam. Thick yet easily spreadable, this jam is punctuated with soft shreds of rhubarb and delicate lavender buds. The lavender and rhubarb weave together as a bright base for the juicy blackberries. The buds’ floral flavor rounds out the tart-sweet fruit. The brightness of the berries is complemented perfectly by the addition of honey, sourced from a local Vermont producer just down the road from where the berries grow.

This berry-red jam is leaps and bounds better than the sickly-sweet jams populating grocery store shelves these days. It’s complex in flavor—expertly balancing herbs and flowers to enhance the fresh, Vermont-grown fruit packed into every jar. Not too thick or too runny, it’s studded with generous pieces of berry, for a jam that tastes like a summer evening: sophisticated, with the gentle botanical nuance of rosemary. Rather than overpowering the strawberries and currants, it creates a feeling of nibbling fresh berries while sitting on a porch next to an herb garden or pine tree. Never too sweet, the tart fruits are rich and juicy thanks to the black currant. Although it’s much more challenging than incorporating standard sugar, honey adds a special complexity you won’t find in nearly any other jam.

Everyone should have a set of these colander spoons. The unique deep shape and small, evenly distributed holes make this utensil perfect for fishing olives and cocktail onions out of jars, straining tea bags or tea leaves and other applications where you might need to scoop something out of liquid and let it drain. We love using these in our kitchen for skimming gravy, stocks or sauces that need it.

If high-end cheeses are always a part of your weekly grocery run, then this two-ply cheese paper, made from the same material European cheesemongers use, is for you. Just like fruits do as they ripen, cheeses release gas as it ages. When it’s wrapped in plastic, foil or stashed in a Tupperware, those gases get trapped and can give the cheese a sharp ammonia taste. This French-made breathable paper is specially designed to wrap and store cheese and prevents spoiling by allowing air to circulate and simultaneously preventing moisture loss, so your wedge will stay soft and free of dangerous molds for longer. The plastic-free material is sourced from sustainable forests and is compostable, biodegradable and recyclable. Each package contains 15 sheets, which are large enough to accommodate a generous hunk of cheese, but have the benefit of being easy to cut down to size so as to not waste a whole sheet. Plus, 15 adhesive labels are included to seal the wrapper shut and mark the date and type of cheese inside.

If high-end cheeses are always a part of your weekly grocery run, then this two-ply cheese paper, made from the same material European cheesemongers use, is for you. Just like fruits do as they ripen, cheeses release gas as it ages. When it’s wrapped in plastic, foil or stashed in a Tupperware, those gases get trapped and can give the cheese a sharp ammonia taste. This French-made breathable paper is specially designed to wrap and store cheese and prevents spoiling by allowing air to circulate and simultaneously preventing moisture loss, so your wedge will stay soft and free of dangerous molds for longer. Each package contains 15 sheets, which are large enough to accommodate a generous hunk of cheese, but have the benefit of being easy to cut down to size so as to not waste a whole sheet. Plus, 15 adhesive labels are included to seal the wrapper shut and mark the date and type of cheese inside.

Juicy cherry chunks are scattered throughout this vibrant jam. Although all of V Smiley’s preserves have unique and complex flavor profiles, this one is particularly special. Not too sweet, the cherries pair beautifully with the summery fennel. And sherry vinegar made from high-quality Spanish grapes creates the perfect foundation for both sweet and savory applications. A dash of honey rounds out the tartness of the cherry, adding a botanical complexity unmatched by jams sweetened with sugar alone.

This sweet-savory jam is a nod to sticky barbecue sauces with a good kick of spice from Bulgarian carrot chilies. You can see the juicy pieces of organic peach and tomato as soon as you open the jar and taste the sweetness local Vermont honey as soon as a spoonful of the stuff hits your tongue. And while you may have had a tomato jam before, you haven’t had one like this: It’s a positively decadent fusion between spicy grassy peppers, sweet-savory summer tomatoes and floral-juicy and sweet summer peaches. This is amazing on toast with a smear of ricotta, cream cheese, or chevre, but it's also easily used like you would a chutney or even as part of a glaze for grilled goodies.

Generous pieces of Vermont-grown fruit and a balanced mix of sweet and tart flavors make this Pear Quince Fig Conserve with Meyer Lemon a wonderful seasonal treat. Quince is a winter fruit, light with a subtle tartness, that when cooked down takes on a jammy consistency. V Smiley pairs it with tangy Meyer lemon, a hint of earthy honey and fig, whose seeds add little crispy pops. This dark red, chunky preserve goes great with sharper cheeses or slathered on toast. Serve on a cheeseboard for a punch of flavor and an extra textural element, or as a chutney with roasted meat. This seasonal showstopper won’t be here for long.