Woven esparto grass is an age old product whose use reaches back before the time of Moses (he might have had an esparto cradle!) Through the ages, esparto grass has been woven into saddlebags for burros; served for centuries as olive oil pressing discs prior to the time of the centrifuge; as mats on the floor, and shades over the windows. The reeds are very difficult to work with- since they are so stiff they can cut into the hands of the artisan who is forming them. That is why I felt we were stepping back in time when my son, Jonathan, and I were in the unassuming workshop of José in the age old port of Sanlúcar de Barrameda. He is one of the last masters of his craft to preserve the tradition against competition from artificial new materials. We are proud to be able support this tradition.
José Luís Aldon - Esparto Weaver
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Juan Antonio Ballesteros – Ibérico Ham Maker
On a recent visit, our friend Juan Antonio generously hosted us on a tour of the farms and curing facilities of Spain’s largest farmer and rancher co-op. It is called COVAP, an acronym for La Cooperativa Ganadera del Valle de los Pedroches.
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How can such a huge cooperative be considered artisan? Because the farmers own the company, the focus is on supporting local farming and preserving the ancient ecosystem of the area. Plus, they run a highly sustainable operation, going so far as to recycle the animal waste and convert it to fuel.
COVAP takes no shortcuts on ham production. They grow only 100% pasture raised pigs and they cure their hams for an incredible four years with no preservatives. There are a lot of ham facilities that would cut corners, but Juan Antonio and his team follow natural methods, helping preserve Spain’s signature acorn-fed ham tradition.
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Javier and José Antonio - Empanada Bakers
We've been seeking out a truly authentic Galician empanada for years, so we were excited to visit the artisan bakery called Ternura. Owners Javier and José Antonio run a renowned gourmet shop in A Coruña called La Tienda de Lino. Their handmade empanadas became famous across Galicia for their flaky crust and delicious fillings.
So, the friends decided to open a small production bakery to offer a frozen version of their empanadas. They even use the famous local beer called Estrella de Galicia as leavening. They named their company Ternura, which means ‘tender,' to represent hands-on artisan methods and the texture of their amazing empanadas. Once we tasted the empanadas, we had to share them with you!
