The certificate of origin for “Aceitunas de Mallorca” is for the species of olive native to Mallorca, hand-picked and partially pickled. This qualification of Mallorcan olives has three types of olives that are separated by their level of... Continue reading
The “Indicación Geográfica Protegida” for Carne de Vacuno Euskal Okela comes from the cow breeds of... Continue reading
Mojama is salted tuna from the loin of the animal, the richest part of the animal. There exist many various... Continue reading
The Mallorcan almond is a fruit of the almond family (Prunus Amygdalus) destined for human consumption and... Continue reading
One of the Spanish gastronomic gems is cured ham, with a quality and singularity that is appreciated beyond the... Continue reading
The honey from Liébana is the natural and sweet substance produced from the nectar of the honeybee in this area... Continue reading
Cheese, and more specifically Manchego, is entrenched in the gastronomic culture of Castilla-La Mancha. In the... Continue reading
The denomination Rioja is one of the most powerful and emblematic of Spain. Its vineyards are located on the banks... Continue reading
We find a great diversity of wines under this denomination, Finos (a dry, white sherry wine), Olorosos (a... Continue reading
In the Arabako Txakolina - Chacolí de Álava Certificate, the autochthonous Ondarribi zuri and Ondarribi beltza... Continue reading