Foods and Wines

Jamón de Jabugo PDO

Jamón de Jabugo PDO Cured hams (hind extremities) and shoulders (fore extremities) from pure-bred Ibérico pigs, or cross-breeds with at least 75% Ibérico blood (crosses may only be from the Duroc-Jersey breed), extensively farmed, with a minimum production period of 18 months for hams and 12 months for shoulders. Production area Processing area: 31 municipalities […]

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Guijuelo PDO

Guijuelo PDO Cured hams (hind extremities) and shoulders (fore extremities) from pure-bred Ibérico pigs, or cross-breeds with at least 75% Ibérico brought up under the extensive rearing system, with a minimum production period of 24 months for hams and 12 months for shoulders. Production area The rearing area includes the holm oak and/or oak-filled dehesa […]

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Álvaro Palacios Named 2015 Decanter Man of the Year

He is the first Spaniard to receive this extremely prestigious distinction. With a notable track record in the wine sector, Palacios is considered a leading wine innovator of his time. Author: Samara Kamenecka/©ICEX. Spanish winemaker, and pioneer in the industry, Álvaro Palacios has received a very special honor, as he was named 2015 Decanter Man […]

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ICEX Announces the winners of the Spanish Gastronomy Young International Training Program: A Canadian chef has been selected

ICEX Training Program in Spanish Gastronomy / ICEX The list of winners for the upcoming edition of the ICEX Training Program in Spanish Gastronomy has been released, ending speculation about which young international chefs will gain entrance into the 2015 edition of this scholarship program. This year’s program, the 8th of its kind, will take place from June 8th […]

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