September Bread of the Month
Better than San Francisco Sourdough

Good enough to ship back to California! Crisp, crackly crust, moist honeycombed interior and the trademark sour tang that will tickle your tongue.

$3.50/ea.

L'Estornell olive oil

From the Vea family, third generation olive oil producers, this organic olive oil is made from Arbequina olives and has a light, sweet, buttery flavor that's excellent for salads, sautéed vegetables, fried eggs and seafood.

Castillo de Tabernas olive oil

Just arrived! A very interesting and very tasty oil from a little know part of Spain the desert area of Tabernas in the region of Almeria. Made from Picual olives, truly full flavored with a nice bit of pepperiness.

The wait is over! Iberico bellota is finally here! Spanish acorn fed, black hooved pigs that are prized for their taste.

Chorizo - finely chopped Iberico Bellota pork spiced with lots of Spanish paprika and garlic and cured for over a month.
Salsichón - the same superbly flavorful pork, ground and spiced with white and black pepper, and nutmeg.

The handiwork of young cheesemakers who left their mundane day jobs to develop this exciting new cheese. This relatively new recipe, made from the gently pasteurized milk of Murcian goats, has all the complexity of a raw milk cheese and all the tang of fresh goat's milk.

If you think you don't like goat cheese, this one is waiting to change your mind.

Columella Hojiblanca olive oil

Made from the Hojiblanca olive, which is grown to the south of Cordoba and east of Seville, this is a sweet, smooth, nicely balanced oil. It's particularly good for seafood and dishes seasoned with more subtle spices.

La Amarilla De Ronda olive oil

Made from organically grown olives around Ronda and Baena, this olive oil is silky and approachable while delivering a nice complexity with a hint of bitterness and pepper. Unlike any other Spanish oil we have.