Gifts for Artisanal Types
From bespoke tea blends to perfect holiday gift sets, these fantastic food gifts showcase artisanal craftsmanship.
Cult Pork
The famous jamón ibérico from Cinco Jotas now comes in a handy pre-sliced pack. Buy: $40 for 3 oz; tienda.com
15 Gifts for the Chica With a Knack for Stylish Home Décor
Corinne Griffith-Cole
Have a friend who just moved into a new apartment? A little sister who wants to spice up her dorm? Or maybe a mother-in-law who just can’t get enough of hosting parties?
The gifts ahead were made for a girl with a knack for stylish home décor.
Snackalicious
Everything you need to make the best treats ever.
Churros and Chocolate Kit, $30, latienda.com
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Have a friend who just moved into a new apartment? A little sister who wants to spice up her dorm? Or maybe a mother-in-law who just can’t get enough of hosting parties?
The gifts ahead were made for a girl with a knack for stylish home décor.
Snackalicious
Everything you need to make the best treats ever.
Churros and Chocolate Kit, $30, latienda.com
Holiday Gifts for the Cook or Baker (Or For Your Own Kitchen)
Morit Chatlynne
Olive oil
Olive oil is central to Mediterranean cooking. It’s the perfect medium for light sautees, and science has documented its health benefits. Olive oil is also delicious on its own, as a salad dressing or a dip for bread. Ancient civilizations rose and fell for this golden nectar. But now, the olive oil sold in stores can be low-quality or totally fake, containing no olive oil or mostly canola. So top-grade olive oil makes a very nice holiday gift.
Most fine foods retailers sell great olive oil. Williams-Sonoma, Food52 and Sur La Table are always dependable. You can also find some exceptional olive oils online. Olive Lovers, The Olive Press, California Olive Ranch, and Apollo Olive Oil all make small batch (and some organic) olive oil in California.
If you’re looking for the highest-grade oil, Chef José Andrés has your back. This D.C.-based native of Spain wants to make sure American cooks have access to the finest ingredients, so he has partnered with La Tienda to sell high-quality Spanish products. Spanish olive oil is rich and green, with a bright and strong olive flavor. The four different Extra Virgin Olive Oils by José Andrés Foods are called Secret Blend, Arbequina, Picual and Cornicabra. These are best for simple preparations, where the taste of the olive oil enhances other ingredients instead of being hidden by them.
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Olive oil
Olive oil is central to Mediterranean cooking. It’s the perfect medium for light sautees, and science has documented its health benefits. Olive oil is also delicious on its own, as a salad dressing or a dip for bread. Ancient civilizations rose and fell for this golden nectar. But now, the olive oil sold in stores can be low-quality or totally fake, containing no olive oil or mostly canola. So top-grade olive oil makes a very nice holiday gift.
Most fine foods retailers sell great olive oil. Williams-Sonoma, Food52 and Sur La Table are always dependable. You can also find some exceptional olive oils online. Olive Lovers, The Olive Press, California Olive Ranch, and Apollo Olive Oil all make small batch (and some organic) olive oil in California.
If you’re looking for the highest-grade oil, Chef José Andrés has your back. This D.C.-based native of Spain wants to make sure American cooks have access to the finest ingredients, so he has partnered with La Tienda to sell high-quality Spanish products. Spanish olive oil is rich and green, with a bright and strong olive flavor. The four different Extra Virgin Olive Oils by José Andrés Foods are called Secret Blend, Arbequina, Picual and Cornicabra. These are best for simple preparations, where the taste of the olive oil enhances other ingredients instead of being hidden by them.
Gift Guide for the Chowhound
La Tienda Tapas for Two Gift Box
We all have that one person in our life—or many, if you’re lucky—who loves to eat more than anything. These people appreciate just about everything you put in front of them, whether it’s a simple roasted chicken, super fancy tasting menu or a plate of $2 dumplings you can only find in the depths of Chinatown. We love these friends because they expose us to new cuisines and experiences, encouraging us to open our minds and our taste buds. So this holiday season, treat your favorite chowhound to one of these stellar gifts, and give him or her something new to chew for once with The Manual’s food lovers gift guide.
We come back to La Tienda time and again to snag our favorite authentic Spanish foodstuffs. So we know any gourmand will appreciate this date-night ready tapas box for two, fully equipped with everything you need to make a Spanish feast. The spread includes a La Rioja dry-cured chorizo sausage, Peregrino anchovy stuffed olives, Torres truffle potato chips, Marcona almonds and more. Serve your favorite in the classic terracotta cazuela dish. $59.95, La Tienda.
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We all have that one person in our life—or many, if you’re lucky—who loves to eat more than anything. These people appreciate just about everything you put in front of them, whether it’s a simple roasted chicken, super fancy tasting menu or a plate of $2 dumplings you can only find in the depths of Chinatown. We love these friends because they expose us to new cuisines and experiences, encouraging us to open our minds and our taste buds. So this holiday season, treat your favorite chowhound to one of these stellar gifts, and give him or her something new to chew for once with The Manual’s food lovers gift guide.
We come back to La Tienda time and again to snag our favorite authentic Spanish foodstuffs. So we know any gourmand will appreciate this date-night ready tapas box for two, fully equipped with everything you need to make a Spanish feast. The spread includes a La Rioja dry-cured chorizo sausage, Peregrino anchovy stuffed olives, Torres truffle potato chips, Marcona almonds and more. Serve your favorite in the classic terracotta cazuela dish. $59.95, La Tienda.
Purple Garlic From the Heart of Spain
Florence Fabricant
The city of Cuenca is the heart of central Spain’s garlic-growing region, providing an essential ingredient for dishes like gazpacho and garlic shrimp. Ajo morado, cultivated in the region, is the garlic of connoisseurs. It has plump bulbs holding clusters of purplish cloves with a distinctive flavor: less sharp, with an almost citrusy complexity. It is now being imported by the chef José Andrés: Ajo morado from José Andrés Foods, $6.95 for four bulbs, tienda.com.
Read more
The city of Cuenca is the heart of central Spain’s garlic-growing region, providing an essential ingredient for dishes like gazpacho and garlic shrimp. Ajo morado, cultivated in the region, is the garlic of connoisseurs. It has plump bulbs holding clusters of purplish cloves with a distinctive flavor: less sharp, with an almost citrusy complexity. It is now being imported by the chef José Andrés: Ajo morado from José Andrés Foods, $6.95 for four bulbs, tienda.com.
Our Favorite Things: Gifts for Everyone On Your List
Gifts for Your Favorite Foodie
Crave Editorial Team
La Tienda Paella Kit for Two
As the wife of a first generation American from Spain, more than once I’ve tried my hand at making (and sometimes failing at) the perfect paella.
A brightly hued rice dish from Spain, paella has become a signature and well sought-after dish, is known around the world for its unique flavors and saffron infused scent. It originated in its modern form in the mid-19th century in Valencia, on the east coast of Spain. To make great paella, however, you need not only the correct rice and ingredients, but also a quality paella pan. Traditionally, paella pans are perforated carbon steel, preferred for their rapid heat conductivity, and also due in part to the influence that carbon steel can have on the flavor of the paella.
The only downside to a carbon-steel pan is that, like cast iron, it will require seasoning before and after uses. Find that perfect paella pan at La Tienda here, along with everything they’ll need to make one of Spain’s most romantic meals. Paella kits start at under $50.
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Crave Editorial Team
La Tienda Paella Kit for Two
As the wife of a first generation American from Spain, more than once I’ve tried my hand at making (and sometimes failing at) the perfect paella.
A brightly hued rice dish from Spain, paella has become a signature and well sought-after dish, is known around the world for its unique flavors and saffron infused scent. It originated in its modern form in the mid-19th century in Valencia, on the east coast of Spain. To make great paella, however, you need not only the correct rice and ingredients, but also a quality paella pan. Traditionally, paella pans are perforated carbon steel, preferred for their rapid heat conductivity, and also due in part to the influence that carbon steel can have on the flavor of the paella.
The only downside to a carbon-steel pan is that, like cast iron, it will require seasoning before and after uses. Find that perfect paella pan at La Tienda here, along with everything they’ll need to make one of Spain’s most romantic meals. Paella kits start at under $50.
Gifts for the Cocktail Enthusiast
Stuffed Olives
From artisanal spirits to top-of-the-line barware, we've rounded up our favorite bartending essentials for anyone who loves a serious cocktail.
Stuffed Olives
Make over your martinis with lemon-peel-stuffed Gordal olives. Buy: $10 at tienda.com
15 Gifts For People Obsessed With Spain
Tara Jessop
Looking for a great gift from Spain to surprise your friends and family with? Whether you’re looking for an easy stocking stuffer, or something to really impress that special someone with, we’ve compiled a list of the most original gift ideas to bring back home from the Spanish shores this holiday season.
A paella dish
One of Spain’s most iconic dishes – and cooking instruments – a paella is a great gift for anyone who likes to get a little adventurous in the kitchen. Be sure to also include a packet of arroz bomba, the special rice used to cook paella, and check what the pan is made of – carbon steel is the most traditional.
Price: from €45 for a good one
Where: La Tienda
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Looking for a great gift from Spain to surprise your friends and family with? Whether you’re looking for an easy stocking stuffer, or something to really impress that special someone with, we’ve compiled a list of the most original gift ideas to bring back home from the Spanish shores this holiday season.
A paella dish
One of Spain’s most iconic dishes – and cooking instruments – a paella is a great gift for anyone who likes to get a little adventurous in the kitchen. Be sure to also include a packet of arroz bomba, the special rice used to cook paella, and check what the pan is made of – carbon steel is the most traditional.
Price: from €45 for a good one
Where: La Tienda
Cozy Up to October With the 15 Best New Food Products
La Tienda Cazuelas
Erin Cullum
"Lately, these glazed terra cotta cazuelas ($33 for 4) have gotten a lot of play in my kitchen. Sturdy and oven-safe, they're an ideal vessel for cooking eggs in purgatory and for serving up chili." - NP
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Erin Cullum
"Lately, these glazed terra cotta cazuelas ($33 for 4) have gotten a lot of play in my kitchen. Sturdy and oven-safe, they're an ideal vessel for cooking eggs in purgatory and for serving up chili." - NP
6 Spanish Ingredients to Keep in Your Pantry
Give us all the jamón and anchovies.
Ashley Mason
At Morcilla in Pittsburgh, our #4 Best New Restaurant in America 2016, chef Justin Severino uses ordinary Spanish pantry staples to create bold, complex flavors. Inspired to do the same at home, we talked to Severino about how to cook with his favorite ingredients and brands. Find these ingredients online or at any Spanish specialty market.
Membrillo
This rosy pink jelly made from firm Spanish quince is usually served on a slice of Manchego cheese. Its flavor walks the line between sweet and savory—take advantage of its tang by mixing a spoonful into cocktails or condiments. We whisk it into the dressing of our Chicory and Asian Pear Salad with Membrillo Vinaigrette.
We like: Artisan Membrillo (Quince Jelly) from Cal Valls
Boquerones
You’ll see these little fish speared with a toothpick as pintxos or draped over crusty bread and roasted peppers at tapas bars. Unlike traditional salt-packed anchovies, these mild white ones from the Basque region of Spain are pickled in vinegar, then packed in olive oil. Mince and toss them into pasta sauces or salad dressing for a silky mouthfeel. We love to layer them on Pickled Pepper and Boquerónes Toast.
We like: Anfele Boquerones
Piquillo Peppers
Spaniards eat these juicy, canned peppers stuffed with cheese as tapas. Don’t mistake these fire roasted peppers for ordinary bell peppers: Their sweet, subtly smoky flavor adds a zing to cold cut sandwiches (hey, muffaletta!) and hearty soups. Packed in their own juices, just handful brightens up this Frittata with Potato, Onion, Piquillo Peppers, and Chorizo.
We like: Dantza Piquillo Strips
Jamón Serrano
This imported pig from La Alberca, Spain has a rich nuttiness and a high price tag. Borrow this tip from Morcilla and, when you’re not snacking on paper-thin slices of this fancy Spanish ham as it’s typically served, save the scraps for enriching croquettes or this savory Serrano Ham and Poblano Corn Pudding.
We like: Bone-in Jamón Serrano by Fermín
Sherry Vinegar
The caramel notes from this fortified wine set it apart from cider or rice wine vinegar. Traditionally it’s used to dress a salad or add a bright note to gazpacho. Severino suggests using the lower grade variety to quick pickle green beans; the fancy 25-year-old stuff is ideal for splashing on fresh stone fruit or Wilted Chard with Shallots.
We like: Don Bruno Spanish Sherry Vinegar
Smoked Paprika
Made from peppers slowly dried over an oak fire, the heat is less intense than Hungarian paprika but it’s still unmistakably smoky. The earthy red spice is the most iconic Spanish flavor: It gives chorizo, paella, patatas bravas their deep, warm flavor. Sprinkle it into ground pork or fresh peaches to accent their sweetness. We like it as an addictive coating to marcona almonds.
We like: La Chinata Sweet Smoked Paprika
Read more
Ashley Mason
At Morcilla in Pittsburgh, our #4 Best New Restaurant in America 2016, chef Justin Severino uses ordinary Spanish pantry staples to create bold, complex flavors. Inspired to do the same at home, we talked to Severino about how to cook with his favorite ingredients and brands. Find these ingredients online or at any Spanish specialty market.
Membrillo
This rosy pink jelly made from firm Spanish quince is usually served on a slice of Manchego cheese. Its flavor walks the line between sweet and savory—take advantage of its tang by mixing a spoonful into cocktails or condiments. We whisk it into the dressing of our Chicory and Asian Pear Salad with Membrillo Vinaigrette.
We like: Artisan Membrillo (Quince Jelly) from Cal Valls
Boquerones
You’ll see these little fish speared with a toothpick as pintxos or draped over crusty bread and roasted peppers at tapas bars. Unlike traditional salt-packed anchovies, these mild white ones from the Basque region of Spain are pickled in vinegar, then packed in olive oil. Mince and toss them into pasta sauces or salad dressing for a silky mouthfeel. We love to layer them on Pickled Pepper and Boquerónes Toast.
We like: Anfele Boquerones
Piquillo Peppers
Spaniards eat these juicy, canned peppers stuffed with cheese as tapas. Don’t mistake these fire roasted peppers for ordinary bell peppers: Their sweet, subtly smoky flavor adds a zing to cold cut sandwiches (hey, muffaletta!) and hearty soups. Packed in their own juices, just handful brightens up this Frittata with Potato, Onion, Piquillo Peppers, and Chorizo.
We like: Dantza Piquillo Strips
Jamón Serrano
This imported pig from La Alberca, Spain has a rich nuttiness and a high price tag. Borrow this tip from Morcilla and, when you’re not snacking on paper-thin slices of this fancy Spanish ham as it’s typically served, save the scraps for enriching croquettes or this savory Serrano Ham and Poblano Corn Pudding.
We like: Bone-in Jamón Serrano by Fermín
Sherry Vinegar
The caramel notes from this fortified wine set it apart from cider or rice wine vinegar. Traditionally it’s used to dress a salad or add a bright note to gazpacho. Severino suggests using the lower grade variety to quick pickle green beans; the fancy 25-year-old stuff is ideal for splashing on fresh stone fruit or Wilted Chard with Shallots.
We like: Don Bruno Spanish Sherry Vinegar
Smoked Paprika
Made from peppers slowly dried over an oak fire, the heat is less intense than Hungarian paprika but it’s still unmistakably smoky. The earthy red spice is the most iconic Spanish flavor: It gives chorizo, paella, patatas bravas their deep, warm flavor. Sprinkle it into ground pork or fresh peaches to accent their sweetness. We like it as an addictive coating to marcona almonds.
We like: La Chinata Sweet Smoked Paprika
Ibérico de Bellota Pork Sliders with Rosemary-Garlic Aioli
Clint Cantwell
I've eaten a lot of burgers during my life but the moment I put one of these Ibérico de Bellota sliders in my mouth I knew that all of those others before it were a sham.
Introduced by La Tienda, the ultimate online marketplace for Spanish foods and cookware, Ibérico de Bellota pork sliders feature ground acorn-fed Ibérico pork that has been seasoned and ground by a local artisan sausage maker. The result is the most flavorful, juiciest pork burger you will ever experience. Rounding out the full flavored burger is a slice of melt-in-your-mouth cured Ibérico ham, mild goat's milk cheese, and a rosemary-garlic aioli all of which are nestled on a fresh pretzel roll!
IBÉRICO DE BELLOTA PORK SLIDERS WITH ROSEMARY-GARLIC AIOLI
Ingredients
1/2 cup mayonnaise
1 clove garlic, finely minced
1/2 tsp. finely chopped rosemary
1 tsp. lemon juice
6 Ibérico de Bellota pork sliders
Sliced cured Ibérico ham
Mild sheep's milk cheese such as Roncal, thinly sliced
6 pretzel slider rolls, split
Instructions
Prepare grill for for medium-high cooking, approximately 425 degrees.
In a small mixing bowl, combine mayonnaise, minced garlic, rosemary, and lemon juice. Blend well and refrigerate until ready to use.
Place Ibérico de Bellota pork slider on the grill and cook for approximately 4 minutes per side until they reach an internal temperature of 145 degrees, adding 2-3 thin slices of sheep's milk cheese to the top of each slider during the last 2 minutes of cooking.
To assemble the sliders, spread a thin layer of the rosemary-garlic aioli on the tops and bottoms of the slider buns. Place a Ibérico de Bellota patty on each bottom bun then add a slice of Ibérico ham and the top bun. Serve immediately.
Read more
I've eaten a lot of burgers during my life but the moment I put one of these Ibérico de Bellota sliders in my mouth I knew that all of those others before it were a sham.
Introduced by La Tienda, the ultimate online marketplace for Spanish foods and cookware, Ibérico de Bellota pork sliders feature ground acorn-fed Ibérico pork that has been seasoned and ground by a local artisan sausage maker. The result is the most flavorful, juiciest pork burger you will ever experience. Rounding out the full flavored burger is a slice of melt-in-your-mouth cured Ibérico ham, mild goat's milk cheese, and a rosemary-garlic aioli all of which are nestled on a fresh pretzel roll!
IBÉRICO DE BELLOTA PORK SLIDERS WITH ROSEMARY-GARLIC AIOLI
Ingredients
1/2 cup mayonnaise
1 clove garlic, finely minced
1/2 tsp. finely chopped rosemary
1 tsp. lemon juice
6 Ibérico de Bellota pork sliders
Sliced cured Ibérico ham
Mild sheep's milk cheese such as Roncal, thinly sliced
6 pretzel slider rolls, split
Instructions
Prepare grill for for medium-high cooking, approximately 425 degrees.
In a small mixing bowl, combine mayonnaise, minced garlic, rosemary, and lemon juice. Blend well and refrigerate until ready to use.
Place Ibérico de Bellota pork slider on the grill and cook for approximately 4 minutes per side until they reach an internal temperature of 145 degrees, adding 2-3 thin slices of sheep's milk cheese to the top of each slider during the last 2 minutes of cooking.
To assemble the sliders, spread a thin layer of the rosemary-garlic aioli on the tops and bottoms of the slider buns. Place a Ibérico de Bellota patty on each bottom bun then add a slice of Ibérico ham and the top bun. Serve immediately.
Product Review: Ibérico de Bellota Pork Sliders by Peregrino
Anthony Beal
Product Review: Ibérico de Bellota Pork Sliders by Peregrino
August 31, 2016 FlavorfulWorld 0 Comment acorn-fed, Bellota, burger, gourmet, Iberico, La Tienda, Peregrino, pork, slider, Spain, Spanish
Reviewer’s Note: A sample of the product discussed here was provided to me for reviewing purposes at no cost.
With several years of being a product reviewer under my belt by now, one might think I’d start to get jaded. One might think that this self-imposed duty would grow less thrilling over time and fall across the line separating passion project from chore, tumbling into the familiar category of being one more obligation on my proverbial plate in a world fraught with adult responsibilities that are the antithesis of fun.
One would be hilariously mistaken for thinking any of this.
Anyone reading this and thinking I wasn’t excited about the chance to review some Iberico pork sliders hasn’t been paying attention around here. Sworn carnivore that I am, it’s a rare day when any kind of slider will not command my attention. While this wasn’t my first Ibericodeo (a portmanteau of “Iberico” + “rodeo,” naturally. Do try to keep up, okay?), I’ve found that there’s never a bad time to put some Iberico pork into my face, be it miniature burgers, jamon, or any other form. That position doesn’t make me biased, though it might at first seem so. On the contrary, having tasted Iberico pork on a number of occasions places me in prime position to evaulate it with insight. As such, I was happy to receive a recent shipment of a half-dozen slider patties seasoned with black pepper and sea salt.
These slider patties cut an impressive figure on a barbecue grill, and unlike some meats that constrict under high heat, these lose virtually nothing by way of size as they cook. In terms of flavor, the minimal approach of using just salt and pepper allows one to taste the pork as it is and as it is intended to be experienced. This is perhaps the most welcome of all this product’s attributes, in an age populated by meats sold “infused” with this or “pre-marinated” in that. While those embellishments are not without a certain desirability, it’s always refreshing to taste meat products capable of expressing their best without drowning in factory-made sauces and artificial flavoring agents. With these burgers, all we get is ground, lightly seasoned pork medallions that cook up juicy with slight spiciness and nutty flavors (thanks, acorn-fed pigs) woven into their natural sweetness.
Made of 80% Spanish Ibérico de Bellota pork and 20% humanely-raised American pork, these burgers were as pleasant when eaten undressed on a mini brioche as they were on a toasted Hawaiian bread bun, topped with melted brie and arugula. Or folded into a pita with a daub of spicy mustard and sliced pickle. Or tucked into a mini croissant with caramelized onion and sliced peppers. The possible ways to enjoy a product like this are many. Eating them felt like an indulgence every time, and the cooking was not difficult, though I should add here the caveat that if you grill them over charcoal (as I did), it’s a good idea not to position the burgers, which are rich with fatty deliciousness, directly above the coals unless you want to test how high flames can leap. Placing the patties along the outer perimeter of the grill will cook them up nicely, without any undesired pyrotechnics. Alternatively, consider a cast-iron griddle or skillet to get things sizzling.
In these Ibérico de Bellota Pork Sliders, Peregrino has created a pleasing product that tastes like one is getting away with something illicit and enviable by eating them. A recent addition to the La Tienda catalog of gourmet Spanish food products from Spain, this six-piece item succeeds in whetting my curiosity about what other delicacies await me in that storehouse. If you’re curious as well, you can find out at www.tienda.com.
Read more
Product Review: Ibérico de Bellota Pork Sliders by Peregrino
August 31, 2016 FlavorfulWorld 0 Comment acorn-fed, Bellota, burger, gourmet, Iberico, La Tienda, Peregrino, pork, slider, Spain, Spanish
Reviewer’s Note: A sample of the product discussed here was provided to me for reviewing purposes at no cost.
With several years of being a product reviewer under my belt by now, one might think I’d start to get jaded. One might think that this self-imposed duty would grow less thrilling over time and fall across the line separating passion project from chore, tumbling into the familiar category of being one more obligation on my proverbial plate in a world fraught with adult responsibilities that are the antithesis of fun.
One would be hilariously mistaken for thinking any of this.
Anyone reading this and thinking I wasn’t excited about the chance to review some Iberico pork sliders hasn’t been paying attention around here. Sworn carnivore that I am, it’s a rare day when any kind of slider will not command my attention. While this wasn’t my first Ibericodeo (a portmanteau of “Iberico” + “rodeo,” naturally. Do try to keep up, okay?), I’ve found that there’s never a bad time to put some Iberico pork into my face, be it miniature burgers, jamon, or any other form. That position doesn’t make me biased, though it might at first seem so. On the contrary, having tasted Iberico pork on a number of occasions places me in prime position to evaulate it with insight. As such, I was happy to receive a recent shipment of a half-dozen slider patties seasoned with black pepper and sea salt.
These slider patties cut an impressive figure on a barbecue grill, and unlike some meats that constrict under high heat, these lose virtually nothing by way of size as they cook. In terms of flavor, the minimal approach of using just salt and pepper allows one to taste the pork as it is and as it is intended to be experienced. This is perhaps the most welcome of all this product’s attributes, in an age populated by meats sold “infused” with this or “pre-marinated” in that. While those embellishments are not without a certain desirability, it’s always refreshing to taste meat products capable of expressing their best without drowning in factory-made sauces and artificial flavoring agents. With these burgers, all we get is ground, lightly seasoned pork medallions that cook up juicy with slight spiciness and nutty flavors (thanks, acorn-fed pigs) woven into their natural sweetness.
Made of 80% Spanish Ibérico de Bellota pork and 20% humanely-raised American pork, these burgers were as pleasant when eaten undressed on a mini brioche as they were on a toasted Hawaiian bread bun, topped with melted brie and arugula. Or folded into a pita with a daub of spicy mustard and sliced pickle. Or tucked into a mini croissant with caramelized onion and sliced peppers. The possible ways to enjoy a product like this are many. Eating them felt like an indulgence every time, and the cooking was not difficult, though I should add here the caveat that if you grill them over charcoal (as I did), it’s a good idea not to position the burgers, which are rich with fatty deliciousness, directly above the coals unless you want to test how high flames can leap. Placing the patties along the outer perimeter of the grill will cook them up nicely, without any undesired pyrotechnics. Alternatively, consider a cast-iron griddle or skillet to get things sizzling.
In these Ibérico de Bellota Pork Sliders, Peregrino has created a pleasing product that tastes like one is getting away with something illicit and enviable by eating them. A recent addition to the La Tienda catalog of gourmet Spanish food products from Spain, this six-piece item succeeds in whetting my curiosity about what other delicacies await me in that storehouse. If you’re curious as well, you can find out at www.tienda.com.
