Meet the Artisans
Whenever possible, we work with artisan producers and small family-run businesses in Spain, many of whom are continuing food-making traditions that go back generations. Their traditonal methods often use sustainable and ethical practices that protect the land, respect their animals, and help them stay connected to the land. We support them in effort to maintain the traditions of Spain, and hope that our enjoyment of the fruits of their labors inspires us all to a greater dedication to these practices in our own land. We invite you to meet some of these artisans...
Artisans
Juan Antonio Ballesteros – Ibérico Ham Maker
The Valle de los Pedroches is home to an enormous dehesa, an incredible savannah grassland dotted with oak and cork trees. On each of the over 2,000 ranches, Spain’s iconic black Ibérico pigs live a life outdoors in small groups, grazing on grasses and herbs. After two years, they feast on the abundant sweet acorns, the secret to creating Spain’s finest ham, Jamón Ibérico de Bellota.
José Manuel Sirvent - Turrón Maker
Our friend José Manuel Sirvent is the tenth generation leader of one of Spain’s most iconic turrón families, creators of beloved brands like 1880 and El Lobo. These almond and honey treats are must-have confections at holiday tables across Spain each Christmas. These classic Spanish sweets aren’t just festive snacks; they’ve been part of family traditions for centuries.
As the tenth generation turronero, Sirvent oversees a company that began in 1725. He and his family are stewards of an extraordinary family heritage; his niece and daughter are now helping lead the company. He describes it as both an honor and a responsibility to continue this storied legacy.
Javier and José Antonio - Empanada Bakers
Bernát Fiol - Olive Wood Carver
Jesús Blasco - Bota Wineskin Maker
Santiago Martín - Master of Jamón
At the top of a mountain in the province of Salamanca sits the magical medieval village of La Alberca, located in the heart of the Sierra de Francia National Park. It is so beautiful that it was designated a National Historic Monument in 1940.
It just so happens that this is the perfect place to dry and age jamón. In 1956, Fermín Martín founded Jamones y Embutidos Fermín to produce artisan Ibérico hams and sausages. Today Martín’s son, Santiago Martín, runs the company following the same artisan, all-natural methods as his father. With over 100 employees, Fermín is the lifeblood of this small village.
We have known the Martín family for decades, and it was a pleasure to join them in La Alberca in 2025 to celebrate the 20th anniversary of Fermín of being the first Jamón Ibérico producer approved to export to the United States. We are proud to have such a great partner who supports their local community and preserves the ancient curing traditions of their ancestors.
José Salcedo - Vegetable Conservas Maker
On the banks of the Ebro and Ega rivers, a few miles from La Rioja, you will find the finest farmland in Navarra. This is the ideal environment for growing some of Spain’s most iconic vegetables, like sweet piquillo peppers, tender white asparagus and delicate baby artichokes.
In 1960, José Salcedo Soria and Amalia Herce Herce began preparing these delicacies in the family home in San Adrián. Today their son, José Pedro Salcedo Herce, carries on the "obsession" for quality at El Navarrico.
We have worked with José and his nephew, Patxi Pastor Salcedo, for over twenty years, and we are always amazed by the exceptional quality of their products. What is their secret? They use only freshly harvested vegetables raised within a few miles of San Adrián, and everything is packed by hand with no preservatives. We have never tasted higher quality jarred vegetables in Spain, or anywhere else in the world!
José Luís Aldon - Esparto Weaver
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.
María Angeles and Juan Antonio - Saffron Farmers
Our partnership with them has helped resurrect the saffron tradition within their village of Minaya, where they have recruited neighbors to help harvest this labor intensive crop.
Antonio Villajos – Manchego Cheesemaker
Later we visited the Villajos family in the tiny village of Porzuna deep in the meseta of La Mancha, where Antonio crafts one of Spain's finest Manchego cheeses. It is truly a family enterprise, with his son and daughter joining him in the business. He took us for a brief tour of his cheese making operation, and we learned that Antonio knows each of the local shepherds, so that the fresh sheep's milk often arrives at the dairy only 15 minutes after it is milked!
Fermín Rodríguez - Professional Olive Oil Taster
Many years ago when we first got to know Fermín Rodríguez, he invited us to tour his family olive groves in Priego de Córdoba. He told us how, as a child, he would hide in the hollows of the ancient olive trees at the foot of the rolling Vizcántar hills. Clearly, olives were is his life passion.
As a professional taster and owner of Señorío de Vizcántar Extra Virgin Olive Oil, he introduced us to the complex world of truly artisan extra virgin olive oil. We asked him if he would produce a special premium blend for La Tienda, and Señorío de Vizcántar is now our most popular olive oil.
Years later we visited Fermín again and met his wife, a delightful Berber woman named Aixa. That afternoon we enjoyed spending time with their little girl, Sofía, during our visit. It is a pleasure to know Fermín and his family, and to support their mission to provide excellent small batch extra virgin olive oil.
