ABOUT THE GOURMET PRODUCTS

Foie gras is made exclusively from duck or goose liver, offering a delicate, rich flavor and a completely buttery texture. Pâté, on the other hand, is a paste that combines various meats (such as pork or poultry), liver, spices, and other ingredients.

Store it in the refrigerator, but take it out about 15–20 minutes before serving so it can come to room temperature and release its aromas. Unlike pâté, foie gras should not be spread; ideally, cut small portions with a smooth-bladed knife (dipped in hot water beforehand) and place them gently onto toasted bread.

*Ventresca* (belly fillet) comes from the fish's belly and is characterized by higher fat marbling (rich in Omega-3s). This gives it an exceptionally tender, melt-in-the-mouth texture. The loin, by contrast, is the upper section; it is leaner and firmer, with a milder flavor.

This is a completely natural phenomenon and a mark of quality. Extra virgin olive oil (or the fish's own fat) solidifies or "congeals" at low temperatures. Simply leave the tin at room temperature for about 15 minutes before opening so the oil returns to its liquid, glossy state.

Once opened, never store leftover product in the refrigerator inside the original tin, as the metal can oxidize and alter the seafood's flavor. Transfer the product—along with its packing liquid or oil—to a small airtight plastic or glass container and consume it within a maximum of 2 or 3 days.

*Picos camperos* and *regañás* have a neutral flavor and a crunchy texture that helps cleanse the palate between bites. This allows you to fully appreciate all the nuances of the *Ibérico* fat without the bread masking its flavor.

The key is to avoid moisture at all costs. Once the bag is open, seal it tightly with a clip and store it in a dry spot in your pantry. If you live in a humid area, you can transfer the contents to an airtight glass jar.

Yes. Our traditional recipes and prepared legumes are premium products made using artisanal methods. They simply require gentle heating—whether in a bain-marie, the microwave, or over very low heat in a saucepan—allowing you to enjoy fine cuisine without spending hours in the kitchen.

Both are made using the same high-quality ingredients: toasted almonds, honey, sugar, and egg white. The difference lies in the process: Alicante-style is the classic "hard" *turrón* (nougat), featuring whole almonds. Jijona-style is the "soft" *turrón*, created by grinding and refining the mixture until the almonds release their oils, resulting in that unmistakable creamy texture.