|Calasparra Rice DO Mitica White
Cooperatively produced in Murcia along the Mundo and Segura River valleys, Calasparra is a premium grade of Spanish rice. Granted DOP status in 1986, Calasparra needs 2-1/2 times as much water as standard Spanish rice, and it holds up very well so there is less danger of having soggy, overcooked rice. It is like Arborio to Italians. In the centuries-old tradition, fresh river waters are channeled through the rice fields near the town of Calasparra, and the cooler summer climate of the area results in a slower ripening grain which is harder and slower cooking. Bomba Rice: The Royalty of Spanish Rice Those who want to take their paella a step higher, from excellent to outstanding, should definitely try Bomba rice. Almost never seen outside of Spain, Bomba is considered by paella partisans to be the best of Spanish rices. We call it incredible. A low-yielding, hard-to-grow, centuries old variety. Bomba today accounts for only a tiny fraction of all the rice grown and cooked in Spain, where high altitude and fast flowing mountain rivers contribute to its quality. Every cloth bag is hand stitched and then numbered, denoting its official Denomination of Origin status in the European community. Bomba can take up three to four times the level of liquid you’d use for standard Spanish rice without losing the integrity of its individual grains. So the bottom line is that Bomba rice will be four times more flavorful when it’s finished than standard Spanish fare; food writer Paula Wolfert calls it, “the créme de la créme”.
Fraga has been making this goat cheese for about 6 years using Murciana goat’s milk. Aged around 5 months, it has a wonderful flavor. The cheese is still creamy and extremely flavorful with a sweet finish.
MitiCaña® de Oveja
A soft-ripened sheep’s milk log from Murcia much like the French Bucheron, Caña de Oveja is an original by Lorenzo. The first soft-ripened sheep log in Spain, the cheese is aged 21 days and is buttery and delicious. As it ages, the flavor intensifies. A must have!
Salchichón is the Spanish word for salami. This is the best Salchichón we have found in Spain, meaty with just the right amount of spices. Once you eat a piece, it will be hard to stop.
Spanish Cocktail Mix
This is the ultimate bar or party mix! This is what Michele used to eat all the time when she lived in Spain. It is composed of Largueta almonds, fava beans, chic peas, and GMO-free giant crunchy corn kernels. Finally, vegetables that we can actually call a “snack.”
OroCacao is a natural extension from OroLiquido®, the popular Marcona Almond Butter. Just the right amount of cocoa powder is mixed with the butter to create a decadent treat.