Articles to learn more about our products, their characteristics and how to choose them.
Chorizo, salchichón and cured loin can often be frozen, but freezing affects quality before safety. Format, packaging, trapped air and thawing method determine how much…
Read the articleThe casing on chorizo or salchichón may be natural, collagen-based or made from inedible material. They are not all handled the same way: the label…
Read the articleThe white foam that appears when boiling, stewing or even browning meat usually comes from proteins coagulating with water and small amounts of fat. By…
Read the article
Searing meat at high heat creates aroma, flavour and a complex crust, but the surface does not become waterproof. Juiciness depends mainly on internal doneness,…
Read the articleCaña de lomo and lomo embuchado are often used for very similar products and sometimes as synonyms. Learn what each term describes, which cut is…
Read the articleMorcón and chorizo share a flavour family but are not the same cured sausage. Calibre, meat selection, grind, casing and maturation change texture, slicing and…
Read the articleA practical guide to seasonal vegetables in Spain, explaining why dates vary by region, climate and growing method and which produce is commonly found throughout…
Read the article
A tomato can look red, firm and healthy yet feel dry, grainy or mealy when cut. Learn how variety, ripeness, cold and storage affect texture…
Read the article
Washing vegetables is not the same as sterilising them. Learn what running water achieves, how to handle soil and outer leaves, why soap is inappropriate…
Read the articleEscarole and lettuce can share the same salad bowl, but they are not equivalent. Compare bitterness, leaf structure, texture, storage and the uses where each…
Read the articleSubscribe to our newsletter and receive 5% off your first order.