Cheers to the weekend! 🍻
We suggest serving up a bowl of Mitica Favas, Spanish bar style, alongside a beer this evening. These crunchy, crispy, salty fava beans are the ideal pair with your favorite IPA or pilsner.
This pretty little wheel is Tronchón, a 3 milk classic from Murcia, Spain. Its mix of cow, goat, and sheep's milk brings buttermilk and sour cream to mind, with a smooth, dense paste that develops over 3 months of aging. People are drawn to it for its beautiful, unusual shape and pattern, and later enchanted by its approachable flavor and snackability.
It's Canary Island Day! May we suggest a celebration with cheese and wine? Alisios, Cabra al Gofio, Smokin Goat, and Maxorata are all made on the island of Fuerteventura and feature the rich milk from native Majorero goats.
There are a lot of things that make Prosciutto di Parma San Marco special, and aging for 18/24 months with a slow curing process is certainly one of them! The windows are left open in the aging rooms to let in the Parma breeze and help create a ham with exceptional aroma and flavor.