Spain

Spicy, smoky, and extra crunchy, these fried giant corn kernels are smokin’ hot. Spanish Quicos get a fiery American twist with a coating of cayenne pepper and smoked paprika. If you like spice with your crunch, you won’t want to share these!

Known as the “Queen of Almonds,” Spanish Marconas are sweet, plump, and flavorful with no bitterness. They are prepared in the classic Spanish way: peeled, fried in small batches, and salted. The perfect snack!

These walnuts are fresh, not too sweet, and have an incredibly tempting crunch. They are slowly caramelized using the finest ingredients, resulting in a toasted caramel flavor and a texture that almost melts in your mouth. Downright divine.

This dry cured sausage has been flavored with paprika to give it a bit of a kick. Coarsely chopped Ibérico pork meat is mixed with pork fat to create a sausage superb for tapas. Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains.

Salchichón is similar to Chorizo, but has a milder flavor, since no paprika has been added. The flavor of the Ibérico pork shines through for a real treat. Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains.

These fried and salted Spanish corn nuts are produced from GMO-free corn. Addictively crunchy, Quicos are now available in a small retail containers, and are the quintessential staple at any football gathering.

Valencia almonds are a bit larger than Marconas with a firmer texture. These sweet almonds are flavored with Rosemary.

Love Manchego but want to try something different? Gran Capitan Curado may be your answer. Made with 50% cow’s milk and 50% sheep’s milk, this cheese has notes of olive oil, hay, and a pleasant lemony tang. The addition of cow’s milk balances out the funky barnyard flavors of sheep’s milk, while creating a creamier texture than your typical Manchego. It’s made in...

Cheesemakers Juan Carlos and his wife Maria Carmen learned cheesemaking from the monks in Cóbreces, a famous cheesemaking area. They took that knowledge back to Camaleño, where with the help of their son and one other employee, make Quesuco Ahumado de Liebana. The cheese is traditionally smoked over juniper wood for 24-36hours. The smoking develops a rich woodsy flavor, while the...

This semi firm cheese is made with three kinds of milk, cow, goat, and sheep; creating a balanced and complex flavor profile. During the 6 months of its aging period, it is cured with olive oil.