Specialty Foods

Sweet and tangy golden peppers with flavors of apricot and tropical fruit.

Somewhat analogous to Prosciutto di Parma and Serrano, differing microclimates, feed, and aging processes produce similar yet distinct flavor profiles for the three. Bayonne ham is generally sweeter and less salty than its Italian and Spanish cousins

Crunchy, irresistible and addictive, Spanish fava beans are fried in vegetable oil. They are perfect for snack time or midnight munchies.

These “moon rocks” are toasted, salted cashews that have been dipped in chocolate and dusted with cocoa powder. Piedras de Luna are deliciously salty and sweet, and are best enjoyed by the handful. Chop and top sundaes or just enjoy with a glass of cava.

The Douro Valley, located in the northern part of Portugal, has a temperate climate and is sheltered from harsh winds by its surrounding mountains. The area is known for producing grapes (and its famed DOC Port wines), olives, and almonds. There is a legend surrounding the Douro almond tree. Under Moorish rule a young king, wanting to please his Nordic-born princess, ordered the...

Crafted from Aegean figs, Divina Fig Spread is deeply fruity and complex with notes of caramel and honey. A standout on any menu, we love it on pizza, spread on sandwiches, whisked into a vinaigrette, or baked into pastries, cakes and pies. An ideal cheese pairing, this item has endless sweet and savory applications.

Divina Sour Cherry Spread has a bold, fruit-forward flavor that captures the essence of a ripe summer cherry. Both tart and sweet, this versatile spread is a wonderful menu addition when used to sweeten a savory sandwich, as a cheese condiment, baked into pastries, or spread into a yogurt parfait. For a special treat, try it in a glaze or marinade for ham, turkey, or Brussels...

We’re talking snack perfection. A classic of the American south – spicy okra, pickled in a unique turmeric spice blend. Give salads a zesty crunch, bake into cornbread, or enjoy alongside fried chicken!

Crisp and zesty with just the right amount of heat. Eat them whole, slice them and top a sandwich or pair them with mixed charcuterie, with these sprouts you can’t go wrong!

Smoky and tangy Kalamata olives marinated with red pepper strips in a piquant blend of herbs and spices.