Salón de Gourmet, 10 Novelties That Left Us Dumbfounded

The International Fine Food and Beverage Fair, Salón de Gourmets 29th edition, left us dumbfounded. It is true that this event is just for professionals (and a couple of privileged people) and those up-to-date on food and beverage, but trust me, if any of us miss it, we’d get left behind.

Four days, three pavilions, or in other words 20,000 sq m, and 1,400 exhibitors dedicated to leave more than 79.000 visitors with an excellent taste is their mouth. Salón de Gourmets is undoubtedly one of the best ways to make contacts, a great occasion to meet old friends or discover the latest products. And let’s not forget: it is the perfect showcase to soak up new ideas like stylish printed cartons, eye-catching labels and other awesome branding tendencies.

EmiliFoodsgroup

The San Jamon Team at Emily Food stand 🙂

 

We spent a whole day from 10:00 a.m. to 19:00 p.m. scrutinizing every single corner, exhibition, workshop or demonstration and we did not miss a single detail: how to carve a huge tune, how to open an oyster or how to enjoy with all the senses.  There was a wide range of activities for everyone. So absorbed were we that we had to make do with a burger and a bit of salad eaten in a hurry to come back inside the pavilion.

If I had to condense the experience into a few lines I’d say: producers are going for excellent packaging and magnificent designs and reverting back to traditional know-how, but to reviewed and updated tradition. The highest standards of design and manufacturing go hand in hand.

I’ve written the below list for any foodie or wine lover willing to discover exciting new products from Spain, here is it, our stand outs in the crowd:

  1. Morcilla por un Tubo, Devillada Morcilla. A revolutionary morcilla (blood sausage) paste tube ready to be heated in a microwave in 1 minute flat or to enjoy at room temperature. It is not a toothpaste tube, but it looks like it was. Is it not wonderful? And exquisite!

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    Morcilla por un tubo

  2. Choco Crisps. An irresistible pleasure, indispensable to have on hand. A must-have snack. Delicious potatoes covered with the most exquisite chocolate.

    patatas con chocolate Indeal

    Choco Crisp

  3. Extra Virgin Olive Oil Perlas, Orobailen. An explosion of sensations, yeah, they literally explode in your mouth.

    perlas aceite

    Pearls OrodeBailen

  4. Bag in Box Oil, BuenSalud. Yes bag-in-box is becoming one of the most popular containers, limited to the packaging of wine -so far! We think they hit the spot.

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    Bag-in-Box Olive Oil

  5. Gourmet Jams, Cucumi. A new concept of hand-made jam. Incredibly surprising ingredient combination: grape and vanilla; orange and pumpkin; lemon, lime and mojito or cherry-cava… even monovarietal jams: garnacha, tempranillo or syrah… a treat for the taste buds and low in sugar!

    Cucumi

    Cucumi jams, yummy!

  1. Sangria & CO Red, Rosé or Doré, The Sangria House. Slogan: Proudly made by Spaniards. A new generation of signature Sangrias. A combination of wine and critics, essential item in all celebrations. Besides, its low alcohol content 8% ABV allows you to celebrate in moderation if you feel like.

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    Sangria The Sangria House

  2. Marine Plancton, Parque Natural Veta la Palma. You do need to follow the instructions to use it, but is worth it. A whole new world of possibilities full of organoleptic and nutritional properties.

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    Plancton

  3. Orujo Verdejo, Panizo. It looks like a perfume bottle, but is one of the most popular Spanish liquors. Fine, clean, and clear appearance with a delicate aroma, green fruit nuance, reminiscence of flowers. Balanced in mouth, unctuous and with a long aftertaste with light almond bitterness coming through.  Want to try?

    panizoEdiciónLimitadaVerdejo

    Panizo Verdejo Limited Edition

  4. Convennience Food Querida Carmen. A new way to recover Mediterranean gastronomy. Super cool design, they really believe in the quality of details to make our lives easier.

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    Querida Carmen Beautiful Tin

  5. Vermouth la Cuesta. An innovative box made from hardboard, light and easy to assemble. Perfect to keep your vermouth in perfect conditions and ready to be enjoy at any time.

    VermutLaCuesta

    Vermut Lacuesta, with one slice of each lemon and orange

In short, tinned food, cheese, dried food and nuts, extra virgin olive oil, convenience food (of course Gourmet), charcuterie, rice, liquors… everything was characterized by an excellent packaging design, a flawless presentation and an unforgettable flavor. We are eager to come back next year.

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Cooking Demostration

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Cuatro Rayas

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Rebeca and Sero Emily Foods

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Serpeska, huge tuna and swordfish

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Salón de Gourmets visitors

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Cute little pig 🙂

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Salón de Gourmets

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Hams, Hams….

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Artisanal Valencian Horchata

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Olive Oil Tasting

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Our supplier La Chinata Exhibitor

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La Chinata

quesos tallados

Beautiful carved cheeses

quesoenormetaquitos

Cheese tasting, exquisite!

panesartesanos

Artisanal Bread

pan gigante

Super Huge Fresh Bread

orujos

Great Liquors

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Nice Ham

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Indeal

Ilbesa

Our supplier Ilbesa… award.winning cheeses

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Excellent ham ready to be carved

detalleArroces

Rice from Valencia, wondeful vintage packaging

Detalle Cuatro Rayas

Cuatro Rayas ice bucket

CortadorJamon

super Huge Cecina

carne madurada

Exquisite meat “madurada”

ADM and Iberian Ham2

ADM wines, ham and almonds

 

Miguel, Rebeca and Julio at Cuatro Rayas

Miguel, Rebeca and Julio at Cuatro Rayas

San Jamon Sponsors a Cyclist Race in Villalpando, Where Our Story Began

Last Sunday San Jamon was proud  sponsor of the IV Edition Tierra de Campos Master Throfy. About 120 cyclists rode along Villalpando, the little village outside of Zamora, in the western end of Castille and Leon, Spain, where the story of San Jamon began.

For those who want to practise their Spanish, below is the link to read the article published on Cliclismo Master:

http://masters.abloque.com/2015/04/12/mucha-velocidad-y-montoneras-en-la-carrera-de-villalpando/

Podium Villalpando. Foto: Loterías Nº2 Astorga

Ideal Wine to Pair with Ham

 

When the weather warms up in Spain, you can pretty much count on plazas and terraces full of people taking advantage of the long, sunny days and the plentiful gastronomy, as they seem to go hand in hand. We love to move outdoors and into the sun. We enjoy having a few slices of Iberian Ham and a glass of wine… so tasty!

terrace

Trend in consumer preferences has not varied in centuries, in fact the most ideal wine-paring for ham is still red wine. At least this combination is the most appreciated  by experts so far, apart from fino and manzanilla which were always considered the perfect accompaniments to Iberian ham due to its dryness and freshness.  For common people ham presents a challenge when trying to decide which wine to pair it with especially now that experts and sommeliers are becoming increasingly bold, breaking from this classic idea. According to the more innovative ones, red wine is intense as is the ham, thus this combination will fill your taste buds more quickly than expected.

However, fresh albariño or verdejo from Rueda are excellent pairings, ideal to cleanse the palate of the Iberian ham fat and refreshing your taste buds between bites. The perfect, clean, refreshing flavor to contrast with the salty complexity of the cured ham. Surprising fact, right?

We’ll have some tips for the perfect wine paring for ham, whether it centers on bellota Iberian ham or Serrano gran reserva. The type of wine is not the only important thing. We have to take into account the way in which the ham is presented. Is it sliced? hand-carved? or cubed? The format influences the taste and flavour of such a palate-pleasing product combined with a fine wine, cava or champagne. Finely sliced ham enhances the flavor when paired with any wine; cubed ham combines perfectly with aged red wines for being thicker and fuller-flavored.

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Iberian ham is characterized by its deep flavor sweetened by the fat. As we said, these hams pairs perfectly with an aged red, full bodied and fine aroma, but without covering up the ham taste. Its complex flavor  is better paired with a wine that can hold its own. Whereas fino and manzanilla are also ideal to pair with Iberian ham,  a young red is ideal to pair with a bellota Iberian shoulder. The Iberian paleta shoulder still has an intense aroma and the lighter-bodied wine does not mask the experience of enjoying the meat.

A red wine low in tannins will never cover up the exquisite ham flavor.  Another surprising combination is having cava along with Iberian ham. The taste of the sparkling wines, the drier the better (brut or brut nature), also enhance the taste of the Iberian ham. Certainly you cannot go wrong with these ham-loving wines.

Hams from white pigs, serranos, are sweeter than Iberian hams and a little less flavored, so they also pair perfectly with dry whites and light reds. Try a nice rosé with a light bitterness, serrano ham can make a wine’s rough edges come out. For those keen on sweet wines, do not hesitate to grab a bottle of frizzante or semi sweet and try it.

If you want to enjoy this experience, choose what you like and try out until you find the perfect combination. Different strokes for different folks 😉

 

 

Delicious Easter Garlic Soup

Easter is one of the most authentic, emotive and deep-rooted of Spanish celebrations. It commemorates the passion and death of Jesus Christ. Every region has its special  way to celebrate both festive and religious aspects. Castile-Leon, where our company Sanjamon.com is located, is characterized by the silence and austerity of its religious processions. Streets are crowded and people admire the figures devoutly and respectfully. The sober atmosphere is only broken by the sound of the trumpets and drums, accompanying the religious figures, which are excellent Spanish works of religious art.semana santa, Easter, Spain, Valladolid, Castilla y León
At that time garlic  soup is a typical dish to eat, especially in Lent, not in vain, during the dawn of Good Friday. It is a long-standing custom to have this soup, served hot, of course, for breakfast after having spent the evening and night accompanying the religious figures as they pass.

Any soup is always an excellent starter and one of the best ways to get warm. Spanish garlic soup is certainly one of the most typical Spanish recipes, due to its long-established tradition. It is made with water, bread and garlic, the most humble ingredients in times of shortage. Garlic soup was not part of the menu enjoyed by wealthy people at those days.

“No hay campana sin badajo ni sopa buena sin ajo.”

“There is no bell without clapper or good soup without garlic.”

Garlic is an indispensable ingredient in traditional cuisine and the basis of most Spanish specialties. We inherit this particular recipe from the Castilian shepherds, who usually took garlic soup for lunch, made from stale bread, water, paprika, bay, garlic and one or two eggs poached in the rustic soup.

Bread contains carbohydrates which helped battle fatigue during the long and hard working day in the fields; eggs, ham, chorizo or salt pork enhance the soup, providing proteins and fats, and sometimes onion, apart from garlic, which provides antioxidants, vitamins and minerals. Paprika is used as seasoning to flavor the soup.

We can find a wide variety of versions depending on the regions. F or instance in Cuenca, Castilla la Mancha, even the name of the soup changes, there it is called “shepherd’s soup” and they add dried pepper “pimiento choricero” instead of paprika; in Andalucía they add cauliflower and in the Basque country, salt cod.

This recipe is genuine Castilian and a real nutritional treasure.

Traditionally, the stale bread was used because it was impossible to bite into it and there was no other use for it. Apart from bread, stale or not, we need water, olive oil, some cloves of garlic, paprika, eggs and salt.

It would be perfect to have a clay pot, but if you don’t have one, no problem.

Place it in the pot with the olive oil and brown the peeling garlics, add the bread slices along with the paprika, water and salt. Let it simmer on medium for about ten minutes. Just before serving, turn the heat down and poach the eggs in the soup and let them cook for about three minutes. The soup will be ready when the egg whites are white. Enjoy your garlic soup and Happy Holy Week!

sopa ajo