TRECE OK4.qxp

Transcription

TRECE OK4.qxp

Summary
Edited by LANDALUZ, Certified Quality Business
Association
Editorial Board
LANDALUZ, Certified Quality Business Association
D. Manuel Jurado Toro
D. Ángel Gómez Esquinas
D. Álvaro Guillén Benjumea
D. Jesús Barrio Rubio
D. Alfonso Hidalgo Romero
D. Francisco Artacho Sánchez
General Secretariat
D. Juan de Porres Guardiola
D. Santiago Urquijo Ruiz-Giménez
D. Pedro Parias Jiménez
Dña. Mariella Cingolani Coronel
D. Miguel Angel Jiménez Segador
D. Armando Dávila Miura
D. Felipe Toro Benjumea
D. Ignacio Gavilán Begines
Editorial Coordination and Design
GLOBAL PRESS
Carlos Javier Aguilar Galea
Paloma Rodríguez Rodríguez
Rocío Manteca Medina
Avda. San Fco. Javier, 24 Edificio
Sevilla I planta 9ª - Mód. 7, 41018 Sevilla
Tel.: +34 954 92 32 33 - +34 954 70 24 50
Fax: +34 954 92 29 65
gp@globalpress.es
Photography
Miguel Ángel Cano Pérez, Landaluz´s archive, Extenda,
Juan Manuel Muñoz´s archive, Doray´s archive, Alfonso
XIII´s archive, Gastromium´s archive.
This magazine has the support of EXTENDA, Trade
Promotion Agency of Andalucia.
46 Routes
Minas de Riotinto
LANDALUZ, Certified Quality Business Association
Avda. de Grecia 8 - 41012 Sevilla
Tlf: +34 954 23 48 49 -+34 954 29 63 19
Fax: +34 954 62 32 06
info@landaluz.es
www.landaluz.es
We would like to thank: Consorcio de Jabugo, Eduardo
Trías, Inmaculada Villaécija & Dani García.
Depósito Legal: SE-0181-06
4
ANDALUSIAN FLAVOUR
Summary
Summary...........................................................4
Words
Editorial........................................................6
Trade Promotion Agency of Andalucía.........8
64 Pause
Landaluz Andalusian products consolidate their
Molino Río Alájar
presence in Puerto Rico............................14
Landaluz woos german consumer............16
Flavours “...Everything but its squeal”......................20
Dani García...............................................40
Routes
Minas de Riotinto......................................46
Ideas
Eduardo Trías............................................54
Etc.
Andalusia cooks Andalusia........................62
Pause
Molino Río Alájar........................................64
20 Flavours
New Features............................................................72
“Everything but its
squeal”
We are............................................................................82
54 Ideas
Eduardo Trías
40 Flavours
Dani García
ANDALUSIAN FLAVOUR
5
Dear Friends,
As always, it is a pleasure for me to take this opportunity to contact
you. Yet again, LANDALUZ aims to take the best of your industry,
your cuisine, your culture to the four corners of the earth. One of
the best tools to achieve this aim is Andalusian Flavour, our
international magazine, now in its thirteenth edition.
This year we begin with a series of special reports on one of our
cuisine’s most emblematic elements – Iberian pork and its products.
Here we focus on fresh pork, a meat that is increasingly appreciated
at an international level.
Manuel Jurado Toro
Editorial
To speak of the Iberian pig is to speak of extensive pig rearing in
Spain, of pigs grazing in our woodlands, of an extraordinary breed
of pig. This breed has been preserved thanks to the perseverance
and enthusiasm of our farmers and, of course, the transformation
industry. the Iberian pig’s history and evolution is intimately linked to
the woodlands of south-western Spain and with the acorns upon
which it feeds. These woodlands are a natural paradise and a
shining example of a human activity that is fully integrated into its
environment.
Iberian pork is a referent when talking about high-quality products
and it is a meat that is becoming increasingly popular among the
world’s greatest chefs – not only for its intense flavour and aroma,
but also due to its health aspects when compared to other types of
meat. The meat of the naturally-fed Iberian pig, raised in the open
air, seems to communicate all of this to the palate!
In order to raise awareness of the excellence of Iberian pork, as
well as other products, LANDALUZ was, for the second
consecutive year, present at Munich’s Der Genuss-Gipfel Trade Fair.
The fair was organised by Corpus Culinario one of the most
important Delicatessen Trade Associations in Germany. The fair
gave us the chance to introduce importers, gourmet shops, the
specialised press etc., to the wide range of quality products that we
have to offer.
We approach 2009 with renewed vigour and aspirations, beholding
a future full of more clients and new challenges as well as new
countries where we will enjoy the opportunity of presenting the
best of our gastronomy in their shops. In this spirit, we will be
present in Amsterdam’s PLMA Trade Fair, Cologne’s ANUGA Fair
and the 2nd Edition of ANDALUCIA SABOR which will be a
showcase for what is best in Andalusian food and gastronomy. As in
all previous years, we will also be present at numerous acts
promoting our foods and drinks across the globe.
And, as we have now been doing for over three years, we will be
faithfully recounting all of this in Andalusian Flavour, our best letter of
introduction, as well as in other new and interesting media. We will
be investing all of our efforts and energies in providing our readers
with quality information and
entertainment.
Words
Extenda
Trade Promotion Agency of Andalucía
GASTRONOMIC SYMPOSIA ON CURED HAM FROM
TREVÉLEZ IN THE SWISS MARKET
8
ANDALUSIAN FLAVOUR
L
ast April the Andalusian Regional Ministry for Economy and
Treasury, through its Extenda Agency (the Agency for the
Projection of Andalusia in the Exterior)’s sectorial plan, together
with the Association of Trevélez Cured Ham Producers, organised a
promotional act in Zurich’s Globus gourmet emporium.
The action was aimed at lending support to the present distribution
channel and was coordinated by Ibervia, importer of Jamón de
Trevélez cured ham in Switzerland and at raising clients’ awareness
of the product. To do this, tastings were arranged and served by
José Ángel Muñoz Ruiz, the Denomination of Origin’s official carver,
while informative and promotional material was distributed.
The aim of these symposia at Globus Zurich, an establishment
specialising in the distribution of high-class products in Switzerland,
was to achieve a positive impact among final consumers and to
enhance the Trevélez brand at points of sale.
Furthermore, Switzerland also saw a new promotional act that took
place between April 8th and 11th with the organisation of a tasting
session in Globus Glatt (Glattzentrum–Wallisellen), Switzerland’s
largest shopping centre.
Trevélez Ham in Switzerland
With over 10% of the commercialising company’s exports by
turnover, the Swiss market is one of Jamón de Trevélez’ main
international outlets. According to data provided by the Association
of Trevélez Cured Ham Producers, the large growth of this
product in Switzerland is due to a greater awareness and
popularisation of the same.
In 1998, after the
Trevélez companies
had fulfilled export
conditions, cured
Trevélez ham began
to be
commercialised in
Switzerland via
Ibervia, a distributor
boasting a large
network covering
Geneva, Zurich and
the other main
Swiss cities, as well
as having a
presence in large
department stores
and specialist shops.
Words
ANDALUSIAN BUSINESSES PRESENT THEIR PRODUCTS IN JAPAN, WITH THE
SUPPORT OF THE ANDALUSIAN REGIONAL GOVERNMENT
On April 21st in Tokyo’s Diamond Hall Hotel, a total of 47 Andalusian
businesses from the agribusiness sector presented their products to a
group of retailers, representatives of the horeca (hotel, restaurant and
catering businesses, etc.) channel and the specialised press.
E
xtenda, the Agency for the Projection of Andalusia in
the Exterior, a dependent agency of the Andalusian
Regional Ministry of Economy and Treasury, was
responsible for organising the event, with the support of
the Andalusian Regional Government’s Business
Promotion Agency in Japan. Their objective was to
reinforce the commercialisation of those Andalusian foods
already present in Japan through a series of tastings.
The presentation was attended by all of the participating
Andalusian businesses as well as different food shops,
journalists, representatives from the horeca channel and
retailers.
The Andalusian Delegation
The participating businesses were from the Andalusian
province of Cadiz (Álvaro Domecq, Bodegas Barbadillo,
Bodegas Barón, Bodegas Hidalgo-La Gitana, Bodegas
Osborne, Bodegas Pedro Romero, Bodegas Rey
Fernando de Castilla, Bodegas Tradición, Bodegas
Williams & Humbert, César L. Florido Romero,
Complejo Bodeguero Bellavista, Delgado Zuleta, Emilio
Hidalgo, González Byass, Herederos de Argüeso, José
Estévez, Juan Carlos Gutiérrez Colosia, María del Pilar
García Velasco Pérez, Marqués de Irún, Productos
Majuelo and Sandeman, Jerez).
Also present were firms from the provinces of: Cordoba
(Alvear, Bodegas Robles, Hijo de Rafael Reyes, Moreno
and Pérez Barquero), Granada (Grupo Cervezas
Alhambra, Jamones de Juviles, Piscifactoría de Sierra
Nevada, S.T.A Agrocastril LTDA) and Huelva (Jaime
Oliveros Macías, La Frubense and Sánchez Romero
Carvajal).
Furthermore, companies from the province of Jaen
producing high-quality products were also in attendance
(Castillo de Canena Olive Juice, Daniel Ortega and Emilio
Vallejo), as were others from Malaga (Agasur, S.C.A.
Biznaga Spanish Delights, Bodegas Gomara and La
Laguna de Fuente de Piedra) and Seville (Comercio y
Servicios, Aceites del Sur-Coosur, Artesanos de la
Luisiana, Consorcio de Jabugo, Elite Vinos y Licores,
Sovena Ibérica de Aceites and Torres y Ribelles).
ANDALUSIAN FLAVOUR
9
Words
A TOTAL OF 200 PROFESSIONALS FROM THE
RESTAURANT AND GOURMET SECTORS
ARE WELCOMED TO THE PROMOTION
OF IBERIAN HAM IN PARIS
A
Extenda
total of 200 professionals from the restaurant and gourmet
sector, together with importers, distributors and the specialised
press, gathered to witness the presentation and the marriage
of Andalusian Iberian ham and French Champagne, an event that
was
celebrated in Paris’ Lavinia restaurant. The act was organised by the
Andalusian Regional Ministry for Economy and Treasury, through its
Extenda Agency, the Agency for the Projection of Andalusia in the
Exterior, with the collaboration of the Landaluz e Ybarra association.
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ANDALUSIAN FLAVOUR
Celebrated in the month of March, the event was part of the
“Iberian Ham in Andalusia” campaign. This campaign, undertaken by
Extenda in collaboration with the community’s three most
representative brands in this particular sector: 5 Jotas, Sierra Morena
and Celestino Gómez Parra, is being undertaken in France in order
to raise awareness and promote Andalusia’s cured ham, a star
product in Andalusian cuisine, as well as to adapt it to French
gastronomy.
With this aim in mind, Iberian pork products of each of the above
brands have been married to different types of Champagne and
French wines in Lavinia, one of the French capital’s most prestigious
restaurants. Lavinia is famous for its cellars and is a referent for the
most innovative French cuisine.
Among those present were buyers for such large-scale gourmet
product distributors as Monoprix, Lenôtre, Dalloyau, El Bierzo and
Cap Hispania; members of the specialised press (Les Echos, RHF
and Voici); chefs from great Parisian restaurants such as Le Bristol, La
Truffière and Pinxo as well as representatives from the education
sector, including the head of training from the Alain Ducasse School.
In 2008 exports of Andalusian meat products were
worth €149.56m – 19% up on the previous year. By countries,
Portugal, Italy and France respectively are our main target markets.
France in particular saw a 54% increase over the figures
for 2007-2008.
Words
EXTENDA AND ANDALUSIAN SPORT JOIN FORCES TO PROMOTE THE AGRIBUSINESS
SECTOR IN THE iSHARES SAILING CUP IN FRANCE
I
n France, the Andalusian Regional Ministry of Economy and Treasury through Extenda, its Agency for the
Projection of Andalusia in the Exterior, collaborated with Deporte Andaluz in a presentational act to
promote both Iberian ham and the celebration of the iShares Cup Extreme 40 Sailing Series in Almeria.
The act took place in Paris over May 5th and 6th.
The act brought together over 160 people, including sportsmen and women and journalists from such
papers as Le Figaro and Le Monde, as well as the French TV channels M6, France 2 and TF1. The different
activities that are to take place in the Port of Almeria were presented during the event while simultaneously
those present were able to taste cured Iberian ham from Andalusia. Andalusia was also promoted as a
venue for large sporting events.
The iShares Cup Extreme 40 Series, which will hold its final competitions in Almeria between October
10th and 12th, will be the subject of intense media coverage. The cup is one of the most important sailing
events in 2009’s nautical calendar and it will play host to top-flight sporting figures.
PROMOTION OF ANDALUSIAN ECOLOGICAL PRODUCTS IN SUPERBIOMARK,
THE GERMAN SUPERMARKET CHAIN
Extenda, the Agency for the Projection of Andalusia in the Exterior, a dependent agency of the Andalusian
Ministry of Economy and Treasury, has organised a campaign to promote Andalusian biological
products at the SuperBioMark supermarket chain’s different points of sale in Germany.
The campaign will last until July 18th.
T
he promotions will take place over two days at the
weekend in the 15 outlets that SuperBioMark has in
North Westphalia’s Rhineland and will consist of tastings of
the participating Andalusian companies’ products, these latter
being mainly fruit and vegetables. To do this, recipes for
gazpacho and salmorejo cold soups have been created. The
dishes themselves will be prepared by the nutritionists who
work in the supermarkets.
This action, supported by the Andalusian Regional Government,
aims to increase the number of Andalusian businesses and
products present in the German market and to raise awareness
of Andalusia as a pioneer and the leading region in Spain with
regard to biological products.
Furthermore, during the promotions the products’ origins will be
explained, as will their nutritional properties, and copies of the
Organic News magazine, published, with support from Extenda,
by the Asociación CAAE (Andalusian Committee of Ecological
Agriculture) will be distributed. These acts will also enjoy the
collaboration of the Andalusian Regional Government’s
Promotion Office in Dusseldorf.
The Biological Market in Germany
Founded in 1982, SuperBioMark A.G. is a 100% biological
supermarket chain with its HQ in Münster, Germany. With an
annual turnover of more than €20m, SuperBioMark has stores
in the country's main shopping malls. According to data from
Extenda, Germany is one of the main importers of biological
products, products that enjoyed 10% growth in 2008. At
present, the German biological foods market has a €5-bn
annual turnover.
ANDALUSIAN FLAVOUR
11
Landaluz
Promotional sucess in Wal-Mart
ANDALUSIAN PRODUCTS CONSOLIDATE THEIR
PRESENCE IN PUERTO RICO
Between
April 3rd and 12th, the Business
Association of Certified Quality, LANDALUZ and the Andalusian Regional
Ministry of Economy and Treasury’s
Agency for Exterior Promotion,
EXTENDA, organised the second
promotion of Andalusian foods in
Wal-Mart Puerto Rico. And for the
second time, the promotion achieved
large sales figures, thus consolidating
the presence of Andalusian food
products on the shelves of the world’s
largest distribution chain.
Extenda’s New York office, Michael
Wieting, the Spanish Consul for
Puerto Rico, Carlos Vinuesa, and
Manuel Jurado, CEO of LANDALUZ.
After the unprecedented success of
the previous pilot action held in
January and, at the request of WalMart managers, over twenty
Andalusian businesses from the
agribusiness sector were present in
Wal-Mart’s superstores and its Amigo
stores. These included wine growers,
food conserves manufacturers, table
olive and olive oil producers,
patissiers, etc.
Wal-Mart CEO, Renzo Casillo,
expressed his great satisfaction at the
good results harvested by the promotion of Andalusian products “…sales
of the promoted products have
increased by 30% in our Amigo
stores and by 100% in Wal-Mart
superstores…” opening the way to
“…increasing collaboration in this type
of actions in the rest of the United
States.”.
This mission fell within the framework
of the recently-renewed collaboration
agreement between EXTENDA and
LANDALUZ which aims to internationalise the Andalusia’s agribusiness
sector. The action is proof of the great
efforts being made by both bodies to
incentivise and facilitate the international projection of Andalusian businesses.
Wal-Mart, the world’s largest distribution chain, is an international company
with operations in the USA, Puerto
Rico, Canada, Great Britain,
Argentina, Brazil, Japan, China,
Mexico and Central America.
Present at the inauguration were
numerous Puerto Rican high officials
together with others from Wal-Mart
itself, including Wal-Mart’s Puerto
Rican CEO, Renzo Casillo, its Vice
CEO Rosana Díaz, Director of
14
ANDALUSIAN FLAVOUR
Manuel Jurado emphasised “…the
importance of the steps taken in the
USA, bearing in mind that never
before has a Spanish region had the
chance to be present in such a showcase as Wal-Mart,” adding “…this says
a lot about the image and quality of
our products’.”.
In 2008 the Andalusian agribusiness
balance of trade was €3,293.7m in
the black, the result of exports valued
at €6,056.3m and imports to the
value of €2,762.5m. Last year’s
agribusiness exports constituted
22.82% in volume of all Andalusian
exports, the region’s total figures
being
Landaluz
Over 20 Andalusian agribusiness brands participated in the second promotional activity organised jointly by EXTENDA and
LANDALUZ in the world’s largest distribution chain
Landaluz
LANDALUZ WOOS GERMAN CONSUMERS
“DER GENUSS-GIPFEL”
16
April 20th saw the latest edition of the “Der
Genuss-Gipfel” Trade Fair, organised by the
prestigious German Corpus Culinario
association, bringing together over 70 retailers
from the gourmet sector in order to raise
associates’ awareness of new products.
The Fair took place in Munich’s Aktionsforum
Praterinsel facilities and boasted 55 exhibiting
companies from all over Europe, displaying a
wide range of products such as caviar, wines,
patisserie, sauces, oils, etc.
This was LANDALUZ’ second time at the
event and its aim was to woo German
consumers with the best flavours and products
from our land while also raising awareness of
our associates’ great
quality.
Our stand offered tastings of a wide range of
typical Andalusian products and excited great
interest among attendees. Thanks to the
collaboration of Sanchez Romero Carvajal, a
professional cured ham carver was present,
delighting all who approached.
During the event tasting were offered of the
following companies’ products: Industrias
Cárnicas Zurita, Andaluza de Mieles, Covap,
Garvey, Ubago, Caparrós Nature, Vinagres de
Yema, Bodegas Fuente Reina, Conservas Rey
de Oros, Bodegas Cruz-Conde, Max Meridia,
Bodegas Caydsa, Envasados Lola, Aragón y
Cia, Usisa, Jolca, Aceitex, Muñoz Vera, Inés
Rosales, Venchipa, Luis Caballero, Anis
Machaquito, Gomeoliva, Unioliva, E.Moreno,
Aecovi, Piononos, La Abuela Carmen and, of
course, Sanchez Romero Carvajal.
ANDALUSIAN FLAVOUR
20 ANDALUSIAN FLAVOUR
Flavours
the praises of the pig, “The pig brings us joy.
He who has a pig needs nothing more”. Pork is a key
element of the highly-respected diet and the
centrepiece of the slaughtering festivities. The pig, an
omnivorous mammal, has left a deep impression on
the culture of Spanish towns and villages. According to
numerous authors, the pig is descended from the wild
boar and by the time of Ancient Greece, it was
already a prized asset. For the Romans pork was a
staple food and an important element in its trade. This
however, was not true in the case of Jews and
Muslims who still ban the eating of pork today. Always
present in even the humblest of larders, pork and
pork products are an integral part of our country’s
cuisine, adding flavour, as an ingredient or as the main
course itself.
The Iberian pig has been roaming the peninsula’s woodlands since well before
our ancestors settled in towns and cities and turned it into a source of food and
wealth. Since Mankind has been Mankind, we have always cured, salted and
turned pork into different types of sausages.
“... Everything but its squeal”
In the words of Nuevo Mester de Juglaría, singing
However, in recent years, perhaps in our search for new culinary sensations,
we have discovered that this humble, fat and fatty animal wandering our
woodlands is an exquisite delicacy even without curing its hams, shoulders or
loins, even without turning it into chorizo sausages and black puddings. Its is also
the source of delicious fillets of different cuts, specific to the Iberian pig such as
secreto, presa and entraña as well as ribs, pork scratchings and a thousand
other delicacies. There is now a huge appetite for fresh
Iberian pork, a meat which only
needs to be
sprinkled with salt and then
barbecued or griddled to transport the diner to culinary heaven.
Popular legend has given rise to mistaken
beliefs about pork. Pork is regarded as a
fatty meat because it is usually associated
with the consumption of fat, bacon,
sausages, both cured and fresh, and pâtés,
etc. This belief, however, is unfounded.
The quality of the meat has evolved, especially with regard to its fat content - a content that has decreased markedly.
ANDALUSIAN FLAVOUR
21
Flavours
Flavours
In Andalusia Iberian pigs are fed traditionally; on the
hillsides as they graze freely in the woodlands. This means
that the pig is moving continually and such exercise leads to
an optimal infiltration of intramuscular fats. Such an
optimal fat distribution is what, for example, gives
acorn-fed hams their characteristic marbling. Acorn-fed pigs
have a high level of non-saturated, “soft” fats with a low
melting point. This in turn contributes to their meats’ intense
aroma and flavour. The highest quality meats come from
animals that have been slaughtered immediately after being
fattened on the hillsides with acorns between the months of
November and February.
Artisan Processes
During its entire lifespan the pig undergoes a strict
monitoring of its health, based on a programme of
observation and husbanding – fundamental and characteristic
aspects in the continuous care given to the animals. This
attention to their well-being even extends to the design of the
transports used to take the pigs to the nearby
slaughterhouses. The lorries’ configuration responds to the
basic needs of the animals’ muscular metabolism, thus
avoiding harmful fatigue and stress.
The processes in the slaughterhouse are helped with the
most advanced technologies, avoiding suffering in the animals
as well as any type of exterior contamination.
The semi-final products obtained after slaughtering undergo
various types of processes, from the simplest, in the case of
fat, to the most complex, as in the case of hams, cured
sausages, etc.
Acorn-fed Iberian pork products are artisan-crafted products
of the highest order since they are the result of processes
where the individual’s intelligence and experience are the
deciding factor. We could even go so far as to say that even a
certain sensitivity is completely indispensible if we are to
obtain the desired high level of quality. All of the above,
however, does not mean that the concept of artisanship
excludes the use of industrial and technological advances.
We must not forget that in most cases today’s processes have
evolved from family traditions handed down over generations
and that together with the help of industrial processes, we
have been able to achieve and perfect methods that have
raised the quality of the final product even higher.
Flavours
Slaughter and Butchering
The following stages are to be borne in
mind when slaughtering Iberian pigs:
Transport and reception: this process
begins at the very moment when the pigs
are to be loaded onto the transport that will
take them to the slaughterhouse. Here, a
series of measures and precautions come
into play. The quality of the meat obtained
depends in great measure on their correct
application.
Stunning the animals: immediately
before being stunned, it is important that
the animals are given a cold shower. As well
as cleaning them, the cold water also
constricts peripheral blood vessels, leading
to a better bleeding. Today, EU regulations
demand, for both humanitarian and
technical reasons, that the animal is stunned
before having its throat cut and being bled.
Bleeding: The bleeding must be done
within a 15-second maximum period of the
animal having been stunned. The bleeding is
usually performed by a specialised worker
who makes a deep incision in the region of
the animal’s jowls, cutting the large blood
vessels before they reach the heart and
avoiding as much as possible any deviation
in the knife’s trajectory that might affect the
shoulder hams or even the heart, thus
leading to a defective bleeding process.
Today, most of the blood is collected in a
series of troughs that conduct it to a large
boiling vat. From the vats, the blood is then
removed and transported to animal feed
producers who mainly use it to manufacture
food pellets. The blood can also be used to
produce black puddings.
Scalding and depilation: once the pig
has been bled, the carcase is placed in a vat
of scalding water at 65ºC. Scalding softens the carcase’s skin and bristles so that
these latter can be removed easily in subsequent
processes.
Flavours
After scalding, the carcase is then placed
inside a machine known as a “peeler” where
it is simultaneously sprayed with cold water
while a continuous rotary shaver removes
almost all of the upper skin layers and bristles.
Evisceration: having finished the above
operations, the slaughterhouse staff are ready
to eviscerate the carcase. First the digestive
tract is removed; care being taken to avoid
punctures or breakages that could
contaminate the meat, and then the
oesophagus, urinary tract and the genitals are
removed. The term for all of the removed
organs is offal, and they can be classified into
two groups, red and white, distinguishing
between those which are edible and those
which are not.
Butchering and product classification:
once the pig has been slaughtered, had its
upper skin and bristles removed, been
eviscerated and been duly inspected by a
veterinarian, we now have what can really be
called the Iberian pork carcase. The first
operation in the carcase’s butchering is to cut
it into sides.
In the Iberian pork industries in the Sierra this
is generally called “chopping” because, as the
term indicates, the carcase is divided by
chopping it in two with a meat axe.
The pig is, undoubtedly, one of Mankind’s
greatest treasures since not only does it give
us highly nutritious foods; it also supplies us
with raw materials to produce medicines and
articles of every kind. We can use everything
from a pig except its squeal – its skin, its
bristles for brushes; its trotters for lighter
flints; its glands for cosmetics and its fat for
soap.
Thanks to Consorcio de Jabugo for their collaboration.
ANDALUSIAN FLAVOUR 27
tion
our selec
Consorcio de Jabugo
The
Consorcio de Jabugo, S.A. company
operates in the pork products sector. Its
9,000 m2 facilities can process up to 20,000 pigs
annually and in successive phases, this figure will rise
to 40,000. Consorcio de Jabugo is a guarantee of
quality in Iberian pork products such as cured hams,
shoulder hams and sausages, as well as fresh meat.
Every aspect of the production and manufacturing
process of all of its products undergoes stringent
quality controls. The production process starting
with the breeding of the Iberian pig and continuing
until its products are cured.
The pure-bred Iberian pig, farmed free and fattened
on hillsides fragrant with herbs and dotted with
holm, cork and gall oaks, is the source of Consorcio
de Jabugo’s craftsman-made products. These
products are produced as they always have been,
with natural ingredients and traditional know-how
from the Sierra de Huelva.
Together with the artisan production methods, the
Consorcio uses the meat industry’s latest
technological advances. From the meat’s origin to
the overhead rail carcase transport system in the
slaughterhouse and the most sophisticated
presentation of the final product, the Consorcio
guarantees the highest quality in production.
Consorcio de Jabugo’s fresh meats are exceptionally
succulent thanks to their marbling of intramuscular
fat, a product of a centuries-old farming method and
a symbol of Iberian pork of the highest quality.
The product list includes: Iberian pork cheeks,
Iberian chine, Iberian pork fillet, Presa ibérica, Pluma
ibérica, Secreto ibérico.
Since December 2001 Consorcio de Jabugo has
been certified by the Andalusian Committee for
Biological Foods, with the number 4623. Consorcio
de Jabugo’s biological products are commercialised
under the Delasierra brand through CERIBECO,
S.L. This is a joint initiative with DERIVADOS DEL
CERDO IBÉRICO, S.A., a company from the same
industrial group, and with the FUNDACIÓN
MONTE MEDITERRÁNEO foundation, both of
which are also certified by the CAAE. CERIBECO’s
Cured Biological Acorn-fed Ham won first prize in
the BIOFACH “Product of the Year” exhibition held
in Nuremburg in 2002. The winning ham was one
of sixty finalists among products that included wines,
cosmetics and other foods.
www.sierramayordejabugo.com
Flavours
www.covap.es
m
COVAP
in 1959 by a
Was founded
group of cattle farmers
who joined together to buy their
cereals. Today it is Andalusia’s largest
agribusiness cooperative and one of
the largest in Spain. Its growth is due
to hard work, a forward-looking
investment policy and a competitive
strategy based on offering consumers
high-quality products such as milk,
Iberian pork products, and beef and
lamb, all of which are guaranteed from
origin. Since its foundation, the aim of
COVAP S.C.A., Ganadera del Valle de
los Pedroches has remained constant:
to join forces in order to achieve what
its constituent partners could not
achieve individually and to offer
consumers quality products.
Traditionally, most of the cuts obtained
from butchering an Iberian pig (presa,
pluma, secreto etc.) have been used
to manufacture cured sausages. Such
cuts were only eaten fresh in the
areas of production during the
slaughtering season, their names
changing according to their geography.
Today, however, these cuts are in
great demand in the restaurant sector,
especially if they are from
an 18-month-old pure-bred Iberian
pig that has been fed a diet of acorns
and grass, something that enhances
the meat’s flavour.
The cuts commercialised by COVAP
are: Chine, Fillet, Pork cheeks,Presa
de paletilla, Secreto,Pluma,Castañuela,
Sorpresa, Falso secreto, Lagarto.
ANDALUSIAN FLAVOUR
31
Flavours
www.osborne.es
Sánchez Romero Carvajal
in the Sierra de Huelva, in located in
Was founded
the Andalusian province of Huelva, in 1879.
In 1983, GRUPO OSBORNE took a participation in the
Company and contributed important resources, thus
guaranteeing quality and tradition, as well as improving
both wherever possible.
Sánchez Romero Carvajal - Jabugo, has succeeded in
combining traditional artisanship with the most advanced
technology, guaranteeing 100% the breeding, husbanding
and
feeding its pure-bred Iberian pigs while also supervising
every step of the industrial ham-curing process.
The town’s completely natural and unique environment,
its Iberian pigs, fed on an acorn-based diet and the
traditional know-how of its Master Ham Curers turn
Jabugo into centre where ham becomes an art form.
Sánchez Romero Carvajal also commercialises pure
Iberian pork exclusively in the international market.
Among the wide range of cuts on offer, favourites in the
international markets are Fillet, Presa,Lomo, Secreto de
Papada, Presa,Secreto, Ribs, Bacon, Lean cuts, Shoulder.
www.prolongo.es
Flavours
Mataderos Industriales Soler (PROLONGO)
15
kilometres from Málaga, FACCSA (Prolongo
company commited to the export market), is
located in Cártama-Estación, a town in the heart of
the Guadalhorce valley. It enjoys an excellent location
and transport links – it is a mere 50 metres away from
the railway station, well-linked to the dual carriageway
and 15 km distant from Málaga International Airport.
We at FACCSA specialise in white and Duroc pigs,
although we do also commercialise Iberian pork, and
lamb and poultry. Our distribution network covers the
central and southern areas of Spain.
Our facilities include a slaughterhouse, butchery room,
cold storages and a white packing and packaging
room.
Hard work and the trust deposited in us by our clients
have made FACCSA grow and develop its business. At
present we slaughter 21,000 pigs per week for clients
throughout Spain and four of the five continents.
One of FACCSA’s key elements is quality and proof of
this is the large number of certifications and product
commercialisation permits for countries that are
themselves pioneering meat exporters. Among others,
we have the following certifications:
BRC (British Retail Consortium) Standard: FACCSA
was one of the first Spanish companies to adopt these
standards, gaining certification in 2003.
IFS (International Food Standard): this standard was
created by large French and German distribution
chains to regulate quality management. FACCSA
gained certification in 2006.
ISO: 22000 Standard. This is the new worldwide
food safety standard. Its contents are the combination
of the principles in Best Hygiene Practices and the
Dangers and Critical Control Points Analysis System.
FACCSA gained certification in 2008.
FACE monitored. FACE is the Spanish Celiacs
Associations’ own brand.
FACCSA’s distribution network sells and distributes
both white and Iberian pork to the central and
southern areas of Spain on a daily basis. Our
Company collaborates with a number of Spain’s large
livestock groups in areas such as genetic research,
cross-breeding, feed control and animal welfare.
ANDALUSIAN FLAVOUR
33
Jamones Lazo
in Cortegana, in the
Is located
province of Huelva. The town is
surrounded by groves of holm oaks
and chestnuts, characteristic of the
Parque Natural de la Sierra de
Aracena y Picos de Aroche nature
park’s unique and peerless
countryside.
Since 1940, Lazo has been
manufacturing Iberian pork products
and also since 1940, it has had its
own slaughterhouse where, and only
during the acorn season, 15,000
Iberian pigs raised in the nearby
woodlands are slaughtered.
The Company’s products are still
produced employing the same
techniques that have been used since
it was founded, applying all of the
health regulations and passing all of
the quality controls.
Lazo is one of the oldest Iberian pork
products manufacturers. The
Company uses the same technique as
65 years ago and prizes quality of
production over quantity.
www.lazo.es
Sierra de Jagugo S.L.
family business and thanks to the tireless efforts of
Is antheeminently
family, it continues to press forward in these difficult times.
The company produces and commercialises Iberian pork products,
products made with meat from the pigs that the Company itself
slaughters. The Company’s offer therefore covers both fresh meats
and cured pork products.
In order for the different products to enjoy the highest quality and
value, Sierra de Jabugo, S.L. has a great commitment to selecting its
raw materials. Using a painstakingly strict selection process, staff from
the Company choose the pigs to be slaughtered.
Sierra de Jabugo believes that the final consumer, who after all, is the
most important element of the whole commercialisation process,
should be able to enjoy Iberian pork daily. Therefore, the Company
has a continuous production cycle and slaughters in the region of
35,000 pigs annually. Sierra de Jabugo is, however, deeply
committed to supplying a quality product for the most demanding
palates and as a result, almost 50% of the slaughtered pigs are
acorn-fed, a high percentage protected by the Jamón de Huelva
(soon to be Jamón de Jabugo) Denomination of Origin.
Fortunately, product awareness among the Company’s target
consumers is increasing and a wide cross-section are embracing
wholeheartedly certain references that might be termed “new”. This
means that certain cuts, specific to Iberian ham which until recently
were relatively unknown, can be given added value. Now cuts such
as presa, secreto, pluma etc. have become star ingredients for both
haute cuisine and cuisine d’auteur.
All of the above is enhanced by the meat’s highly positive qualities. In
spite of the fact that this meat has a high fat content when compared
to other frequently-consumed meats, the fat in Iberian pork has a
high level of mono-unsaturated fats (fundamentally oleic acid) and
antioxidants. This in turn means that they are interesting from a
cardiac health point of view, especially in these stressful times.
Sierra de Jabugo, S.L.’s duty is to satisfy its clients’ demanding tastes
and to do this it offers a wide range both in terms of products and
their presentation. It offers, therefore, such traditional products like
pork loin, and pork fillet, as well as other more newly-popular cuts,
such as presa, pluma, secreto and cabecero, among others.
Presentations include fresh, vacuum-packed and frozen meats in
different formats and weights. Finally Sierra de Jabugo also offers a
range of marinated cuts where the magnificent quality of the Iberian
pork combines with the flavour of the marinade. Try it. Marinated
pork loin is traditionally produced using white pork and is delicious
and Sierra de Jabugo’s marinated Iberian pork loin will delight the
palate of even the most demanding gourmet.
www.sierradejabugo
Comercializadora
Los
Titos,
processing company is
A meat
located in Villanueva de Córdoba’s
Polígono Industrial Cárnico, a business
estate specialising in meat. The estate is
next to the ring road and in the very
heart of the Pedroches valley, an area
that is Europe’s second largest holm oak
grove. This, then is a privileged area for
the raising of Iberian pigs.
The Company specialises in Iberian
pork-based products and we have five
different lines of business:
Raising Iberian pigs.
Butchering facilities.
Ham salting.
The manufacture of cured sausages.
Commercialising our products.
As our Company has its own butchering
facilities, the quality of the fresh Iberian
pork that we commercialise is
guaranteed. Therefore we can offer our
clients all of the different prime cuts of
Iberian pork, cuts such as fillet pork,
pork cheeks, pluma, secreto, etc. as well
as other products such as lean meats, fat
and bacon, all of which are of an
excellent quality.
The personalised attention that we give
our clients and the painstaking
presentation of our products are backed
by twenty years in commercialising both
fresh and cured meats.
www.tioeusebio.com
Dani Garcia
´
“The acorn-fed Iberian pig is part of our culture”
R E S T A U R A N T E
C A L I M A
Flavours
This young Andalusian chef, a fussy self-questioning
perfectionist and the guru of Andalusian cuisine, has
risen to claim his place as one of the select group of the
finest chefs in Spain. Dani García has been awarded
two Michelin stars and this year he has also won the
Royal Academy’s National Gastronomy Award. Last
February he embarked on his latest project as head
chef at the Burladero, Tapas & Tintos restaurant at
Seville’s Hotel Gran Meliá Colón.
“I try to make every facet of my dishes convey the idea
of Andalusia, because Andalusia well deserves being
cooked and served up”. He says the cuisine at Calima
is “flavourwise, very Andaluz”, with tastes immediately
recognisable as part of our culture and extremely
avant-garde techniques. “Technique should always be at
the service of taste, and if we use very modern
techniques it is to make tastes and flavours much
better”.
His contribution to Andalusian cuisine has been to
pursue an alternative approach to traditional cooking,
“to have dressed it up differently, but always respecting
its origins and balancing new ideas with traditional
procedures. When I was in Ronda offering gazpacho or
white garlic on the menu in a haute cuisine restaurant
they thought I was mad”. His greatest satisfaction is “for
the plate to be returned with not a speck of food left
on it: either the customer is dying of hunger or the
food is delicious”.
“Cooking is something very ephemeral, and talking
about whether or not it is art is very complicated. We
could never reach a conclusion. We are craftsmen,
because food is an act of craftsmanship, but I don’t think
we need take it to the excessively conceptual levels we
see today. Cooking is much more real than that. Do I
consider myself an artist? Well, a maker of wicker chairs
is also an artist in a way”.
“The acorn-fed Iberian pig is part of our culture. Its
taste, whether ham, fresh meat or less glamourous
parts like its cheeks, is stunning, something unique in
the world. Its fat, its aroma, can only be compared to
that of a large white truffle”.
Extract from the book
ANDALUSIAN FLAVOUR
41
by Dani Garcia
´
Recipe
Flavours
PIG CHEEK CONFIT WITH RED LARD PURÉE, PIG’S EAR AND DRIED FRUIT
Ingredients:
Pig´s cheek
Red lard purée
•
•
•
•
•
•
•
•
•
•
•
•
Boil the peeled, cut potatoes in water.
Drain well.
Iberian pig’s cheek with its skin
50% olive oil
50% sunflower oil
Black pepper
Juniper berries
Fresh thyme
Fresh rosemary
Sweet paprika
Oregano
75% salt
25% sugar
•
a pan.
Red lard purée
Iberian pig’s ear
•
•
•
•
•
•
•
•
•
•
•
•
•
1 Kg. boiled potatoes
400 gr butter
200 gr. red lard
200 gr. milk
100 gr. cream
Salt
Pig’s ear
White wine
Black peppercorns
Bay leaves
Water
Sea salt
Guindilla (Spanish chili)
Preparation:
Pig’s cheek
•
Make a salt-brine with the salt, sugar, paprika and
oregano. Wash the pig’s cheeks, and remove the sweetbreads
and the excess fat. Shave them on the skin side.
•
Cover them with the brine and marinade them for 5
or 6 hours.
•
Then rinse them with clean water and dry them well.
Lay them out in a pan and cover them with the oils. Add the
aromatic herbs. Cook on a very low flame, so that the oil does
not bubble, for 8 to 10 hours (check if they are done by
inserting a skewer: if it can be pulled out easily, they are done).
•
Remove the cheeks from the oil and cool before
cutting. The skin can be cooked in a frying pan until it is dry and
crushed in the Thermomix to make a powder.
Cut the cheeks into conveneiently sized pieces and brown on
all sides in a non-stick frying pan on a high flame. All sides
should take on a golden brown colour.
Boil the milk together with the cream in
•
Put the boiled potatoes into the
Thermomix and add the boiled milk and cream.
Crush them and gradually add the lard and the
butter, cut into cubes, blending together the
whole mixture. Leave the mixture in the
Thermomix until you have a thin puré. Add salt
and strain with a fine Chinois strainer.
Iberian pig’s ear
•
Clean the pig’s ears well and shave them
very well. Wash them with water and dry them.
•
Reduce the white wine to half of its
volume in a pressure cooker. Then add the
peppers, the bay leaves, the sea salt and the
guindillas.
•
Put the ears in the pressure
cooker and cover them with water. Seal the
cooker and when full pressure is reached let it
cook for 50 minutes.
•
Remove the pressure cooker from the
flame and wait for it to cool
before opening it.
•
Cut the ears into pieces and leave them
in the cooking stock so that they do not dry up.
•
juice.
They can be glazed with pork or beef
Presentation:
•
Put the puré in the centre of the plate
with the pig’s ear and arrange the dried fruit
around them.
•
Place the pig’s cheeks on top and
sprinkle with the powder.
ANDALUSIAN FLAVOUR
43
de Riotinto
Minas
extraordinary
scenary
“A visitor, seeing the mines for the
first time, is left speechless before
the grandiosity of the sight before
him – the monumental results of
the industry of man”
ANDALUSIAN FLAVOUR
47
To
Routes
visit to the borough of
Riotinto (Huelva) is to go on
a fantastic adventure as we
travel through a unique,
extraordinary landscape.
The Riotinto Mines transport
us back into mankind’s past,
reminding us of the struggle
to win from the Earth the
most valuable of her
treasures: gold, silver
and copper.
The Riotinto Mines are breathtaking opencast mines, among the
largest on the planet. Some, Cerro Colorado and Corte Atalaya, are
350 metres deep. The landscape displays an infinite range of colours
and contrasts, sharpened by the colours that nature offers in rocks
and rivers.
Blacks, reds, ochres, brilliant sky blues and the intense greens of the
small repopulations of Aleppo pines; rounded forms, terraced hills,
the artificial craters of opencast mines… all of the above elements
combine to produce a landscape that many have termed “Martian”.
There are even studies on the possibility of life on Mars that have
taken the Tinto River as their point of reference.
Indeed, this river, springing from the bowels of a sulphurous geology,
is born naturally polluted. In turn, it gives the borough its name and its
colour tinto [wine red]. Because of this natural pollution, the river has
always been regarded as a dead… sterile. Science, however, has discovered that numerous life forms thrive in these supposedly hostile
waters.
Routes
Next to this dusty, twilit stretch of water are abandoned
railways, ghostly buildings, oxides and sulphurs that work
together to transform the landscape into a science fiction
film set.
The borough of Riotinto has been almost exclusively
dependent on mining, an industry that has marked it
throughout its whole history – a history of prosperity and
decline – from Antiquity to the present.
Routes
ANDALUSIAN FLAVOUR
51
Routes
There are still many silent witnesses to the period when the mines belonged to
the British Río Tinto Company Limited, a period spanning from 1873 to 1954. As
well as the mining railway, the most important elements are the well-preserved
buildings of the Casa Dirección, the Casa Huéspedes, the Posada etc. and the
English enclave of Bellavista. Built in the late 19th century, Bellavista was where the
British mine employees lived and its lines reflect the Victorian period’s aesthetic
and cultural values. The British presence and mining activity have undoubtedly
marked the area with its own special idiosyncrasy.
The Railway
The arrival of the British Company brought with it a technological change in tune
its concepts of profitability and efficiency in the new mining endeavour. This change
was the railway whose main objective was to link the mine to the port of Huelva.
The railway symbolised the Industrial Revolution’s arrival in Riotinto as well as the
Company’s commitment to the borough’s economic and social development.
Fundación Río Tinto, a Foundation whose aim is to safeguard the borough’s historical mining heritage, has recovered 12 km of the old industrial railway line.
Travelling in carriages pulled by locomotives, all restored rolling stock that
belonged to the Mining Company, visitors can enjoy journeys that follow the
course of the Tinto River through visually impacting landscapes such as the borough’s former industrial area and natural spots of interest where the Mine is everpresent.
Dynamic, completely transformed landscapes of excavated mountains that seem to
bleed red as if they were some kind of gigantic geometrical decoration. This landscape is an impressive witness to man’s industry.
Routes
Huelva is ham, prawns, mountains and
sea… But it also offers
something else: the Huelva
Ibero-American Film Festival, which this
year celebrates its 35th edition. In an
intellectual environment in which, by its
director’s own admission, maturity is
impossible, with film festivals springing up
all over the place, this Festival has
managed to forge its own unique identity.
Huelva too is unique insofar that it offers
its visitors a wide variety of attractions:
gastronomy, climate, hospitality… In the
words of Eduardo Trías, the Festival
director, “the people who come to the
Huelva festival somehow end up
becoming friends. This is not one of those
big festivals where people attend through
sheer business interest. This festival is
much more intimate and homely”.
Huelva Ibero-American Film Festival. This year sees the 35th edition of
what is one of Spain’s most important film festivals. Its main attraction lies in
its exclusive dedication to Ibero-American cinema. That obviously includes
films produced in Spain, Portugal and South America, but the festival also
hosts the work of Hispanic directors based in other countries.
Eduardo Trías
“It’s great that ham
should be associated with
the festival”
director of the Huelva Ibero-American Film Festival
Ideas
History. The festival, one of the oldest in
Spain, represents the only gateway into
Europe for Ibero-American cinema and has
been considered a very important event
for many years. Huelva constitutes the natural form of access to the European market, and has therefore attracted the very
best films of this type. Furthermore, the
festival first appeared at a key moment in
history as an important platform for the
vindication of civil liberties. Spain was not
yet a democratic country, and the films
arriving in Huelva highlighted the nonconformist work being produced in Cuba,
Chile, Argentina and Mexico, where directors were giving voice to a newly resurgent
awareness of liberty and democracy.
That was the real golden age of the festival,
a time when its strategic influence was at its
height. From the late 1980s and early
1990s, however, circumstances altered and
the festival had to redefine its nature and its
aims.
Overcoming the minor crisis brought about
by the change in the political situation, it
essentially reinvented itself as a specialized
European showcase for the best in IberoAmerican cinema. Today we continue to
work towards the consolidation of the festival in this role.
Highly regarded cinema. Ibero-American
cinema is today held in much higher
esteem. It is present at the Cannes and
Berlin festivals, and enters the Eurpean
market via many channels. Indeed, the
winner of this year’s Berlinale was a
Peruvian film by Claudia Llosa.
We address different aspects of
Ibero-American cinema. From the
commercial point of view, we want to
show that the Ibero-American film industry
is capable of producing good commercially
viable films which appeal to the public at
Ideas
Ideas
large. But we are also keen to present the
work of new creators. The Huelva festival relishes the possibility of discovering new talents.
Directors who are just starting out often find it
very difficult to gain access to big international
festivals, and we make a particular effort to
help this type of cinema break into the commercial circuits. Above all we look for quality,
products which are good even though they
are not necessarily superproductions, and
independent, low budget films which nevertheless display high levels of interest and creativity.
The international scene. I think the Huelva
Ibero-American Film Festival has been affected
by the huge proliferation of festivals. In this
respect we are not competing in the same
league as the really big European events such
as Cannes, Berlin or Venice, but we can definitely say we are in the second line of festivals,
and as a specialized event offering a very specific product we have something that differentiates us and makes our particular niche attractive to those interested in this kind of cinema.
Huelva is different. The world’s biggest markets and festivals can’t have it all. The Huelva
Festival is made unique by the idiosyncrasy of
the people and the region in which it is held.
Those attending the Festival, who last year
numbered approximately five hundred, feel
very much at ease in Huelva thanks to the
hospitality and personal warmth of the local
people. The people who come to the Huelva
festival somehow end up becoming friends.
This is not one of those big festivals where
people attend through sheer business interest.
This festival is much more intimate and homely. Being in a city or region with good gastronomy, a good climate and many, many more
attractions is not the same as being in another
festival, a colder event where you just turn up,
do your work and that’s that.
Added values. Huelva, and Andalusia in general, is attractive for the warm, human welcome
it extends to visitors. The Andalusian character
is unique. We are good hosts, we like letting
our hair down and celebrating, we like receiving visitors, and all this rubs off on people.
There are many who are surprised to discover
just how much they are enjoying themselves.
Another attraction is the local gastronomy,
both what is eaten and what is drunk. This
may seem a trivial factor, but it is one of vital
importance. We are talking about people coming to spend five, six or seven days in a city
where they will obviously enjoy themselves,
and 80 per cent of the time they spend with
colleagues is over a good meal. We therefore
promote our three star products: wines of El
Condado, Huelva prawns and ham. The fact
that ham is associated with the festival represents a superb distinction for us.
And then there is the area itself. For those with
wanderlust Huelva has a host of beauty spots
just waiting to be discovered. We are very
close to the coast, to Doñana, to the Sierra
and to the El Condado vineyards. The more
adventurous visitors make the most of their
stay to explore the region and are delighted
with the experience.
Four key factors. I run the festival taking into
account four key factors. The first is quality, we
try to put on a good programme. Then we
need to be useful to the industry, and that is
something we are managing to do by means
of our own postproduction forum, an important idea-sharing platform out of which many
films are born. We must also make an impact
in the media: if you’re not in the news you
don’t exist. We now enjoy more and more
coverage in both the general and the specialized media. And finally, the festival should be of
use to the local population. The whole of
Huelva should vibrate with it.
Ideas
Ideas
Last year saw the festival’s audiences
increase by 57% compared with the
three preceding years. We were
expecting gradual growth, but last year
the crowds flocked into Huelva. It’s very
hard to get people into cinemas, but if
we organize a good festival peple will
turn up. When I took over the
organization I was asked what I was
going to do to get people into the films
and I jokingly replied that if I knew that I
wouldn’t be here but in Hollywood.
Ideas
The film sector in Andalusia. The sector is in very
good health. But there are also different ways of
looking at it: at film projection level it’s true that
fewer people are actually going to cinemas, but in
terms of production and creativity it can be said to
be in very good shape. The situation has been picking up over the last seven or eight years. There was
an influx of new Andalusian talent, together with a
lot of film companies from Andalusia, from Spain as a
whole and even from other countries, which are
now eager to work with Andalusian professionals.
Considering this region’s cultural heritage, its food,
the great music produced here and its people’s artistic sensitivity, it’s hardly surprising to see the appearance of a generation of new film directors and producers with a more international outlook, less conditioned by traditional ways of thinking.
The actors who thrill me the most are the new
actors, although they need not necessarily be young.
Those for whom Huelva is one of their first festivals,
or who win their first awards here. I love that type
of actor, I consider myself a kind of godfather figure
for them because I’ve given them the opportunity to
appear at a festival which has an impact in their own
countries. The Huelva Festival is very highly regarded in Ibero-America. Huelva is a point of reference.
I said when I was appointed director that if I could
harness the love felt for the festival in Latin America
success would be guaranteed.
My work has been very gratifying. I’ve known this
festival since my earliest childhood. I got to know all
the big names, and then suddenly I found myself in
charge of the whole project. On the one hand, it’s a
great responsibility but on the other it represents a
great personal satisfaction. I love Ibero-American
cinema, I love Huelva and I love the Festival. And
what’s more, I have a great time doing my job: I
love my work. As I’ve said before, I would love to
keep doing this job until I retire.
Day by day you try to do things better and strive
for excellence. With a bigger budget we could do
more things. Everything is susceptible to improvement, but Huelva is a top class event and we keep
plugging away. The Huelva Festival is well established
and very well respected.
1
2
3
4
5
6
7
8
A place where you would
to be lost.
Sierra de Huelva.
9
10
A wish.
Respect and understanding
between the different cultures.
An exquisite meal.
Jabugo Cured Ham.
A special drink.
Mistela Wine.
A memorable evening.
Mazagón Beach.
A unique festivity.
Seville’s April Fair.
A unique monument.
The Alhambra.
A interesting route.
The Huelva coastline from
Ayamonte to Doñana.
A historical moment.
August 3rd 1492. Columbus sets
sail from the port of Palos to
discover the New World.
Andalusia in one word.
Light.
ANDALUSIAN FLAVOUR
61
Etc.
Andalusia cooks Andalusia
Master of Mediterranean Flavour
Etc.
To
With their characteristic appreciation of all things
Andalusian, LANDALUZ, have published a new
book focusing on the region’s excellent local
produce. Andalusia Cooks Andalusia. Masters of
Mediterranean Flavour is a unique work which not only
describes the excellence of Andalusian products but also
takes a close look at the new generation of chefs who are
playing such an important role in promoting the best of
the region’s gastronomy.
Thirty chefs from restaurants and companies which are
part of the Business Association for Quality Certification,
LANDALUZ, have been chosen to demonstrate their
know-how to the world using the best quality products.
Each one explains their recipes step by step, revealing to
the reader their secrets when it comes to serving those
special dishes with their unique ingredients. The true
essence of Andalusia in two hundred delicious pages.
in the Sierra de Huelva
Molino
regained
Pause
Paradise
Río
Alájar
To get to Molino Río Alájar, pass
through Aracena and continue
towards the town of Alájar. This
is a road that will take you
through some of the Sierra de
Huelva’s most beautiful areas.
Having passed Alájar, the paradise we seek is yet further on. It
is a secret, hidden paradise,
and… who said that the road to
paradise was easy? Such a recondite place must perforce provide
us with peace. Here, Mother
Nature welcomes us and makes
us feel at one with her in a perfect symbiosis. If getting there is
difficult, leaving is even more so.
Molino Río Alájar is one of those
places where you could stay forever.
Located in one of Andalusia’s most beautiful
mountainous areas and set in the midst of
cork oak and chestnut groves, Molino Río
Alájar’s rural cottages are a wonderful place to
get away from it all in the Sierra de Huelva. In
2002, these cottages won the Huelva
Province Prize for Tourism and boast the “Q”
symbol, denoting Quality Touristic
Accommodation is Spain.
Pause
Criss-crossed by a network of tracks, some dating back
to Roman times, this magnificent area is an oasis of
green, even in the hot Andalusian summer months and
El Molino is the ideal base for exploring it.
The cottages
The six welcoming stone cottages, rising on the right
bank of the Alájar River enjoy impressive views of the
valley and the surrounding mountains. The rooms’
honey-coloured chestnut wood beams and windows
and red hand-made floor tiles are bathed in a warm,
soft light while the cottages themselves boast such
evocative names as la Cigüeña [The Stork], el Conejo
[The Rabbit ], el Búho [The Owl], la Tortuga [The
Tortoise], el Águila [The Eagle], and la Zoya.
Peter and Monica, owners of this magical place, came
here from the cold of the Netherlands, fell in love with
the area and finally created one of Andalusia’s most
enchanting spots. The lure of simplicity. The simplicity of
what is genuine… this is an ideal destination for nature
lovers, hikers and, of course, for all who want to get far
away from the madding crowd of modern life.
Alájar and la Peña de Arias Montano
A few minutes away from the cottages is the beautiful
town of Alájar. This is a town of white houses with narrow stone-paved streets that contrast with the green of
the surrounding woods and extensive livestock farms.
Dominating the town is the Peña de Arias Montano, an
impressive rocky outcrop whose summit is crowned by
the 16th-century shrine of Our Lady, Nuestra Señora
de los Ángeles.
The Sierra towns’ history is reflected in their architecture and the surrounding countryside and their character
has hardly changed over the centuries. Stone pathways
dating from Roman times, breathtaking abandoned
watermills and ancient Moorish forts atop mountains
abound in the area. This is a place where we can still
see mules pulling ploughs in small allotments, hear the
tinkling of goat bells as the herds graze the cork oak and
chestnut groves and enjoy the murmur of numerous
babbling brooks, streams and springs. Looking skywards, we will see flocks of vultures and circling buzzards and kites. Indeed, if we are lucky, we will see the
Pause
Pause
blue flash of a kingfisher as it skims the surface
of a river or enjoy the sight of European bee
catchers as they go about their business.
The Sierra has something to offer its visitors
throughout the whole year. In spring it
explodes into a riot of colourful wild flowers:
lilies, orchids, peonies and gladioli. Summer is
the season of local fairs and fiestas. In the heat
of the afternoon the towns’ streets are deserted as their inhabitants sleep the siesta yet as
soon as the soft evening breeze springs up,
people flock onto the streets to enjoy an icecold beer and a tapa. In autumn, colour once
again floods back to the Sierra as the green
leaves of the chestnut, poplar, walnut and fig
trees turn golden, red and brown.
The end of autumn sees the onset of the first,
long-awaited rains. The parched, cracked,
thirsty earth welcomes the refreshing rains and
in a matter of days the Sierra is once again an
exuberant green, the sunny winter days beckoning its visitors to venture outside.
The Sierra is one of the best areas for raising
Iberian pigs and herds of pigs rooting around
the cork oak and oak trees for fallen acorns are
a constant sight there. Numerous shops sell a
wide range of cured sausages and, of course,
the highly appreciated acorn-fed hams. There
is no heavy industry in the Sierra and so the air,
Pause
laden with the competing aromas of thyme, rosemary and pine, is clean and
fresh. Many Sierra towns’ economies rely on the cured ham industry. The
ham-curing sheds are mainly to be found in and around the town of Jabugo
whose hams’ excellent quality is a byword throughout Spain.
Other local products include chestnuts, walnuts, honey, goat’s milk cheeses
and the highly appreciated wild mushrooms and ceps.
Autumn finds the local people out in the woods carrying a knife and a wicker
basket. Where to find the best ceps and mushrooms is their most closely
guarded secret.
Practical Data:
Molino Río Alájar
Physical Address
Finca Cabezo
del Molino s/n
Alájar (Huelva) 21340
Spain
Tlf: +34 959 501282
+34 647 90 35 26
molinorioalajar@telefonica.net
www.molinorioalajar.com
ANDALUSIAN FLAVOUR
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New Features
CONSORCIO DE JABUGO
CONSORCIO DE JABUGO JOINS THE GREAT CHEFS AT THE WORLD SUMMIT OF
GASTRONOMY IN TOKYO
The Spanish chefs Adriá, Arzak and Aduriz played an important role in the
TOKYO TASTE summit
T
he TOKYO TASTE World Summit of
Gastronomy was held last February in
Tokyo. It was the first time an event
of this type had been held in Japan, and its
organizer, master chef Yukio Hattori, was
happy to welcome twenty one chefs from
all over the world, representing countries
including Australia, China, Italy, France, the
United Kingdom, the United States, Japan
and Spain. The Spanish participants were
Ferrán Adriá and Juan Mari Arzak, both of
them holders of 3 Michelin Stars at El Bulli
and Arzak, their respective restaurants,
together with Andoni Luis Aduriz, whose
Restaurante Mugaritz boasts 2 Michelin
Stars. Other chefs who contributed to the
event included such prestigious names as
Joël Robuchon, Pierre Gagnaire,
Massimiliano Alajmo, Heston Blumenthal,
Seiji Yamamoto and Nobuyuki Matsuhisa.
The CONSORCIO DE JABUGO group
participated in the Summit through its companies Derivados del Cerdo Ibérico, S.A.
and CONSORCIO DE JABUGO, S.A.,
which delighted the more than 1,500 dele-
gates and visitors with tasting sessions featuring their Sierra Mayor and Iberibérico
Iberian Bellota hams.
Leading the CONSORCIO DE JABUGO
group delegation was its Chairman, Julio
Revilla, who also hosted a series of informative seminars on Iberian pigs, derived pork
products and the skilled art of slicing cured
ham with a ham knife. The sessions were
well attended by professionals and people
interested in Iberian pork and ham, which
have already become well known, highly
esteemed and very popular products in the
Japanese market.
The CONSORCIO DE JABUGO group
has production facilities in the towns of
Cumbres Mayores, Corteconcepción,
Jabugo and Aracena in the Sierra de
Huelva. There they breed and process
around 35,000 Iberian pigs each year. The
group also owns a production unit in
Valladolidid, Canal, S.A., which produces
sheep’s milk cheese.
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ACESUR
THE ACESUR GROUP HAS BEEN AWARDED THE 2008 DOÑANA PRIZE FOR SUSTAINABLE
BUSINESSES
The jury highlighted “the ACESUR Group’s diversifying strategy, and its commitment to olive processing
waste management and the creation of biomass as a means of improving sustainability and conserving
the environment”
A
CESUR Grupo – the owner of such well
known brands of olive oil as La Española and
Coosur – has been awarded the 2008 Doñana
Prize for Sustainable Businesses in recognition of “its
contribution towards sustainable development in
Andalusia”.
The eighth edition of the award ceremony, which was
held in the Port of Huelva Reception and
Documentation Centre, was attended by the
Environment Secretary of the Andalusian Regional
Goverment, Cinta Castillo. In her speech, Ms. Castillo
emphasised the Seville company’s hard work and
efforts to conserve the environment.
“This award”, she said, “is an acknowledgement of the
diversifying strategy conducted by ACESUR Grupo,
and of its commitment to olive processing waste management and the creation of biomass as a means of
improving sustainability and conserving the environment”. She also pointed out that “these values are all
very much present in the day to day activity of
ACESUR Grupo, and this proves that it is possible to
be competitive while at the same time respecting the
environment”.
centres in order to increase energy efficiency. It now
has 5 cogeneration plants, providing 80 MW of power
– and saving an estimated 50,000 Tm in CO2 emissions a year. The company is also a pioneer in vacuum
forming lighter, high strength PET containers to cut
down on plastic consumption.
In the first half of 2009 ACESUR will
open a biodiesel production plant at
its facility in Tarancón (Cuenca),
with an innovative, unique system designed to avoid waste
and achieve maximum efficiency. The annual production capacity will be
above 50,000 Tm of
high quality biodiesel.
The “greenest” company in the sector
Álvaro Guillén, head of the olive oil company’s
Corporate Communications and Institutional Relations
department, drew attention to the fact that the company is “aware of the increasingly important role to be
played in the immediate future by renewable energy”.
He emphasised the ACESUR group’s status as a world
leader in the management of olive processing waste
handling approximately 500,000 Tm each year.
For more than 15 years ACESUR has pioneered the
use of cogeneration plants in its industrial production
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AECOVI
AECOVI PROMOTES A GOURMET
BALSAMIC SAUCE
ARROPE AL VINAGRE DE JEREZ FERIANES
AECOVI-Jerez is pressing ahead with the project it
launched in 2006 to market Sherry and Sherry Vinegars
“with close connections to the vineyard” as gourmet
products.
T
hroughout 2008, apart from seeking to consolidate its customer base, AECOVI has continued to
expand both its range of products and its distribution network. In this respect, 2008 has definitely been a
very significant year. The release into the market midway
through last year of the company’s oldest vintage vinegars, classed as Reserve according to the criteria laid
down by the DO Vinagre de Jerez, was accompanied at
the end of the year by that of two new products in the
Ferianes range: Arrope al Vinagre de Jerez, a development of the already successful Arrope de Jerez, and
Vinagre de Jerez Ecológico, which represented
AECOVI’s first sortie into the ecology market.
AECOVI also continued to extend its distribution channels in 2008. At both national
and international level, the company
continued to forge agreements with
collaborators through which it could
position its products in the most
demanding markets. Its recent entry
into the gourmet market in the
Basque Country has bolstered the
reputation of its products, a reputation now acknowledged in all of the
country’s most important regions.
Outside Spain, AECOVI has successfully addressed two challenges:
consolidation in those markets of
great strategic importance in which it was already present and the continued broadening of its horizons to
include other spheres of interest. Here we should mention AECOVI’s entry into two new markets: France and
the United States. 2008 also saw the consolidation of
other markets, in which the company was already operating, such as Japan.
“Arrope al Vinagre de Jerez FERIANES” is a high quality
balsamic vinegar with its own very distinct character. It
combines the aromas of roast nuts, figs and chestnuts so
typical of Arrope Ferianes with the balance and strength
of Sherry Vinegar.
ARODEN
CLADIVM ACCLAIMED AS THE BEST
SINGLE-VARIETY OIL IN THE WORLD
T
he L’Extravergine guide has awarded CLADIVM, the oil produced by the Andalusian
company ARODEN, the prize for the Best
Single-Variety Extra Virgin Olive Oil in the World.
L’Extravergine awarded prizes to 15 oil processing
companies out of a total of 634 nominations from
37 different countries. The prize-giving ceremony
took place in Rome on 19th December.
CLADIVM has also won the “Diploma di Gran
Menzioni” in the “CONCORSO SOL D’ORO”
held in Verona (ITALY). This competition, which
brought together 248 samples of extra virgin olive
oils from fifteen regions in Italy and also from olive
oil producing countries such as Australia, Chile,
Peru, Croatia, Slovenia, South Africa and Spain, is
one of the most prestigious international events
held anywhere in the world. This 2009 edition
attracted ten per cent more participants than last
year’s edition. The prize-giving ceremony took
place on 2nd April in the Salone Internazionale
dell´Olio d´Oliva Extravergine di Quailita´.
ARODEN was founded in 2000. Its production
plant is located on the edge of the Parque Natural
de las Sierras Subbéticas, an area of outstanding
natural richness and scenic beauty in the southeastern sector of the province of Cordoba.
ARODEN employs cutting edge technology in its
oil production procedures to achieve the highest
possible quality.
New Features
COPRODUR
COPRODUR, A DARING BID FOR TRIUMPH IN THE
EUROPEAN NEW POTATO MARKET
“
We know about potatoes”. Mariano Ruiz and Luis López de
Carrizosa, agricultural engineers, friends and business partners,
are currently the leading producers of new potatoes in
Andalusia. Their company, COPRODUR (Comercialización de
Productos del Sur), is one of the twenty businesses which form part
of Andalusian Earl y Potatoes, the Andalusian Association of New
Potato Producers and Exporters.
“We export some twenty varieties to fifteen countries”, explains
Luis López de Carrizosa, an executive partner with close contacts in
the Andalusian agricultural sector. Unintimidated by the multinationals, COPRODUR has thrown itself into the market for fresh fried
potatoes for direct consumption (chips) with its Papaking brand.
Snack production started in 2005, and focused on “traditional” potato chips fried in high oleic sunflower seed oil.
But it was the secondary line of business, the fourth range –
peeled, sliced, refrigerated potatoes – which was to prove the
more innovative initiative. This product will soon be seen on the
shelves of the large supermarkets. COPRODUR’s next step is to
launch a fifth range of products, “potato-based frozen foods and
ready made meals”.
COPRODUR started up in 1994. It now provides stable employment for 36 people, the number of employees rising to around
200 at the height
of the harvesting
season. Last year
the company
recorded a
turnover of 6.2
million euros, “and
we hope to finish
2009 on 7.5 million, achieving several objectives
along the way”,
adds Mariano Ruiz
Perea,
COPRODUR’s
managing director.
New Features
GONZÁLEZ BYASS
SOLERA 1847 WITH THE CADIZ CARNIVAL
S
OLERA 1847 has lent its support to the Cadiz Carnival.
This sweet Oloroso wine made its mark at the Teatro
Falla with its elegance and quality. The Solera 1847 box
in the theatre was visited by all the company’s best customers, who received a carnival blower as a gift from the
brand promotional agent who attended them there. The
Theatre bar was also exclusively licenced to offer
GONZÁLEZ BYASS products.
Advertisements for Solera 1847 were to be found in all the
main thoroughfares of the city and in the media. The
newspaper El Diario de Cadiz published the Solera 1847
poster, Canal Sur Radio broadcast daily spots and Canal Sur
Televisión also included spots during its coverage of the
Carnival.
GONZÁLEZ BYASS is a family company founded in 1835
and dedicated to the production of Sherries and brandies.
Thanks to such well known brands as Tío Pepe, Soberano
and Lepanto, it has become a point of reference in the sector. The work carried out by GONZÁLEZ BYASS, fully
accredited by years of experience, focuses on research and
on the quest to achieve the highest possible quality.
Now, in line with this
philosophy, the company is committed to
developing wine
brands in other typical winegrowing
regions. Examples
include Bodegas
Beronia –in Ollauri,
La Rioja-, Bodegas y
Cavas Vilarnau –in
Sant Sadurní d’Anoia,
Barcelona-, Finca
Constancia – in
Otero, Toledo-, Finca
Moncloa –in Arcos de
la Frontera, Cadizand Viñas del Vero
–in Barbastro, Huesca.
New Features
ÁNGEL CAMACHO ALIMENTACIÓN
INÉS ROSALES
INÉS ROSALES LOOKS TOWARDS THE
INTERNATIONAL MARKET
In recent months, INÉS ROSALES has signed two
major new distribution agreements with two
importers in Australia and New Zealand
specializing in gourmet products. At present, INÉS
ROSALES products are distributed in France,
Germany, England, Belgium, Holland, Switzerland,
Italy, the United States, Canada, Australia, New
Zealand and the Arab Emirates, the export market
accounting for 16% of its sales. But the company
also has the Far East market in its sights, and is
keen to distribute its products in China and Japan.
INÉS ROSALES has also taken part in a Spanish
food and wine showroom organized by the Trade
Office of the Spanish Embassy in collaboration
with the Chamber of Commerce. The event,
called Spain Gourmet Fair 2008, was this year
being held for the eighth time. It represented
INÉS ROSALES’ first public appearance in the
country, and promising contacts were made with
several local importers interested in importing and
distributing the group’s products.
The INÉS ROSALES group, which recently held
its first Employees Convention, bringing together
more than one hundred workers, is well known
throughout Andalusia for its tortas de aceite,
sweet crispy biscuits made using traditional
methods with such healthy ingredients as extra
virgin olive oil, wheat and aromatic seeds like
sesame seeds or aniseed.
This Seville-based business had a total turnover of
12.3 million euros in 2007. Its production facility
in Huévar del Aljarafe, a plant with an annual
production capacity of 12 million packets of tortas
de aceite and one thousand tonnes of other
products, employs 121 people. The INÉS
ROSALES group has invested 5.2 million euros
over the past five years and plans to invest a
further 4.7 million euros by 2009-2010.
FRAGATA Extra Virgin Olive Oil
THE POWER OF INNOVATION & EXPERIENCE!
In response to the changes of a highly dynamic
environment and the need for ongoing
product differentiation, FRAGATA presents its
new and extensive assortment of premium
extra virgin olive oils.
B
acked up by an experience of over a century (since
1897), and packed under the flagship brand
FRAGATA, the Spanish company ÁNGEL CAMACHO ALIMENTACIÓN launches a selection of the finest
Spanish extra virgin olive oils that reflect true innovation
& experience power, thanks to the elegant, high-end
packaging and the modern look labelling.
The new FRAGATA extra virgin olive oils, that will surely
satisfy consumer’s interests, needs and demands, include
true gourmet olive oils such as monovarietal olive oil and
olive oil with Designation of Origin (DO):
FRAGATA CLASICO: an extra virgin olive oil perfectly
suited for cold applications, such as the dressing of all
types of salads and gourmet sauces, as well as for
Mediterranean Cuisine.
FRAGATA SUPERIOR: an extra virgin olive oil obtained
directly from the juice of the finest olives using traditional
methods and with an outstanding, delicate and balanced
flavour.
FRAGATA SELECCION: a range of 4 selected
“monovarietal” extra virgin olive oils, obtained exclusively
from a sole olive variety which implies different
characteristics and flavour profiles. This range includes
“Manzanilla” variety, “Arbequina” variety, “Hojiblanca”
variety and “Picual” variety extra virgin olive oils.
FRAGATA ECOLIVA: a delicate extra virgin olive oil
obtained exclusively from organically grown olives.
FRAGATA ROYAL: a magnificent extra virgin olive oil,
with limited production and protected by the Designation
of Origin (DO) “Sierra de Cazorla” that is obtained
exclusively from the “Royal” olive variety.
The various extra virgin olive oils are presented in
high-end, premium packaging that complements the
gourmet olive oil philosophy of the FRAGATA brand.
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The long-neck glass bottles, both clear and dark-green and
available in various sizes (250, 500 and 750 ml), are
extremely elegant and form an ideal packaging for both the
SUPERIOR and SELECCION product ranges as well as
the exclusive ECOLIVA and ROYAL extra virgin olive oils.
Shrink-wrapped, coloured tamper evident caps complete
the premium look apart from enabling easy product identification between the different extra virgin olive oil ranges.
A unique, square shaped plastic or PET bottle (1 and 1.5
liter) has been developed for the FRAGATA CLASICO
extra virgin olive oil, that is marketed both in individual
bottles and a attractive banded pack-4 x 1.5 liter.
FRAGATA CLASICO is further offered in traditional, larger
sized PET bottles (2, 3 and 5 liters).
All bottles, both glass and PET,
include a functional and convenient
plug-pourer, saving many drips and
spills, and the modern look
labelling will definitely create strong
brand awareness on the shelf and
attract consumers’ interest.
FRAGATA COOK ‘N
INGREDIENTS
Become a true Chef de Cuisine!
Traditional cooks around the world
are discovering exotic ingredients,
flavours and foreign culinary art.
Especially Mediterranean cuisine is
becoming more popular every day
and typical Spanish, Italian, French
or Greek foods are the hottest
trend in cooking.
The wide spread popularity of Mediterranean regional
cooking is deeply rooted in its culinary traditions and its
range of exciting ingredients. Extra virgin olive oil, wine
vinegar, garlic, capers and a series of other basic food
components add a distinctive taste to many food dishes
thanks to their unmistakable flavour, aroma and nutritive
values.
FRAGATA COOK ‘N INGREDIENTS - BECOME A
TRUE CHEF DE CUISINE
Now you can experience this Mediterranean culinary art at
home, as FRAGATA provides a range of some of the
most characteristic ingredients of Mediterranean cuisine
that will help food lovers to skilfully prepare meals that are
pleasing to the palate and to the eye.
Packed in a convenient, widemouth glass jar with twist-off lid,
FRAGATA offers a selected range
of COOK ‘N
INGREDIENTS for both for hot and cold
dishes: fine capers & caperberries
- small garlic cloves, gherkins &
cocktail onions - pink & green
peppercorn - hot piri piri and
milder jalapeño and pepperoncini
peppers, either sliced or diced.
The FRAGATA COOK ‘N
INGREDIENTS combine perfectly
with other FRAGATA
Mediterranean specialty foods
such as extra virgin olive oils, wine
vinegars and table olives.
New Features
GRUPO OSBORNE
THE 5J IBERICO HAM HOUSE AT HARRODS
P
ure-bred Iberian ham is one of the world’s
gastronomic delicacies, and this month saw the launch of
the first specialist ham restaurant outside Spain with
the opening of The 5J Iberico Ham House at Harrods.
Following 130 years of tradition, the family owned
Osborne Food Group, known for its iconic Spanish black
bull silhouette motif, will open the new restaurant serving
first-class Spanish food in a tapas style bar in the Harrods
Food Hall.
The 5J Iberico Ham House boasts a gastronomic menu
from one of Spain’s leading chefs, José Luis Rodríguez,
owner of the Michelin starred restaurant Bohío in Toledo,
less than 70km south of the capital Madrid, in the province
of Castile La Mancha.
A celebration of the Iberian Peninsula’s
pure bred acorn fed ham
The main focus of The 5J Iberico Ham House will be 5J
Spanish ham from the house of Sánchez Romero Carvajal,
regarded as one of the finest hams in the world. The
purest acorn fed Iberian ham comes from Spain’s specially
reared pig, fed exclusively on up to 12kg of acorns per day
and each allowed to roam free across 2 hectares of the
plane oak pastures in the Jabugo district of Andalusia.
The century old ageing and selection process is managed
by ham experts from Sánchez Romero Carvajal to create
5J’s unique aroma, colouring and taste.
The 5J Iberico Ham House is part of an international
programme by the leading Spanish providore, OSBORNE,
to share their range of 5J food specialities and one of
Spain’s best known and most sought after delicacies with
the rest of the world. To date just 6% of 5J’s Iberian ham
is exported annually as demand for local consumption is
high.
A gourmet Spanish food and wine menu
Served by the artisanal cortador and a slick young team of
Spanish food professionals dressed in black and gold jackets
the food menu includes a range of original dishes featuring
5J Spanish ham cuts. As well as a selection of cuts of 5J
hams, traditional dishes include 5J Iberian ham shoulder on
toast with ‘Torta del Casar’ sheep’s cheese, baked
New Features
free-range eggs with Iberian Picadillo and carpaccio of pork marinated in herbs, soya sauce and OSBORNE sherry vinegar.
Dishes start at £4.25.
Diners will be able to enjoy some of the finest wines and Sherries
from Spain alongside the dishes on offer at the 5J Iberico Ham
House. Fino Quinta, with its delicate, aromatic and delightfully
refreshing qualities is the perfect partner to 5J Iberian ham.
GRUPO OSBORNE ENTERS THE U.S. MARKET WITH THE
PURCHASE OF A STAKE IN EMBUTIDOS FERMÍN
GRUPO OSBORNE has acquired a minority stake in the
Salamanca-based company Embutidos Fermín, the owner of
the only Spanish abattoir authorized to export Iberian ham to
the United States. The operation will open up the American
market to the brands produced by Osborne’s subsidiary,
Sánchez Romero Carvajal-Jabugo, which include 5 Jotas ham.
The group’s chairman, Tomás Osborne, and the owners of
Embutidos Fermín, Santiago and Francisca Martín, have signed a
broad agreement to ensure the most efficient development of
their interests in the United States.
OSBORNE’s stake in Embutidos Fermín will reinforce the latter’s
financial structure and facilitate its growth. Furthermore, the
agreement also makes it possible for Sánchez Romero CarvajalJabugo to use the Salamanca company’s facilities to slaughter its
pure Iberian Bellota pigs to produce cured ham for the American
market.
The two companies have also reached preliminary business
agreements which will enable them to exploit synergies with
regard to their 5 Jotas and Fermín brands.
The sources consulted emphasised the importance of the agreement with Osborne “not in terms of this year, but with a view to
the business opportunities which may now open up in the
future”.
Sánchez Romero Carvajal-Jabugo is a company belonging to
GRUPO OSBORNE. The OSBORNE GROUP, thanks to this
operation involving its Iberian ham business, continues to grow
through partnerships with other companies. It has recently subscribed several takeover and partnership agreements with other
entities, such as that reached with The Wine Group, the world’s
third most important group in the wine sector, to launch new
Spanish wine projects in the United States.
ANDALUSIAN FLAVOUR
81
We are
AGROSEVILLA
Sector: OLIVES & OLIVE OIL
Avda. de la Innovación, s/n. Edif. Rentasevilla, pta. 8.
41020 SEVILLA
+34 902 25 14 00 Ext. 8607 Fax: +34 954 25 10 71
info@agrosevilla.com / www.agrosevilla.com
We are
AHUMADOS UBAGO DENMARK S.L.
Sector: SMOKED
C/ Charles Darwin, 3. Parque Tec. de Andalucía.
29590 Campanillas (MÁLAGA)
+34 951 01 04 70 Fax: +34 951 01 04 71
ubago@ubagogroup.com / www.ubagogroup.com
AL-ANDALUS DELICATESSEN S.C.A.
Sector: HONEY AND MARMALADE
C/ Caño de las Eras, 9.
18429 Lanjarón (GRANADA)
+34 958 77 22 28 Fax: +34 958 77 21 11
alandalus@alandalus.e.telefonica.net
ACEITES DEL SUR S.A. (Guillén)
Sector: OLIVE OIL
Ctra. Sevilla-Cádiz, km. 550,6.
41700 Dos Hermanas (SEVILLA)
+34 954 69 09 00 - 68 91 98 - 69 04 50
info@acesur.com / www.acesur.com
ACEITES ATENEA
Sector: OLIVE OIL
Polígono Ind. Nº 8, 9 y 10.
23191 Cárcheles (JAÉN)
+34 953 30 24 92 - Fax: +34 953 30 24 92
info@aceitesatenea.com / www.aceitesatenea.com
ACEITEX S.L.
Sector: OLIVE OIL
C/ Federico Mendizábal, 5 - 1º.
23003 JAÉN
+34 95324 31 95 - 19 01 49
aceitex@aceitexp.com / www.aceitexp.com
ACEITUNAS GUADALQUIVIR
Sector: OLIVES
Camino Alcoba s/n. 41530 Morón de la Fra. (SEVILLA)
+34 955 85 47 10 / 607 41 38 10
Fax: +34 954 85 25 13
jmateo@agolives.com / www.agolives.com
AECOVI-JEREZ
Sector: WINE
Urb. Pie de Rey bloq. 3 - bajo izq.
11407 Jerez de la Frontera (CÁDIZ)
+34 956 18 08 73 - Fax: +34 956 18 03 01
comercial@aecovi-jerez.com / www.aecovi-jerez.com
AEPSA
Sector: OLIVE OIL
Ctra. Fuente Tojar s/n.
Apdo. de Correos 14812 Almedinilla (CÓRDOBA)
+34 957 70 34 61 Fax: +34 957 70 34 45
comercial@aep-sa.com
AGROALIMENTARIA VIRGEN DEL ROCÍO
Sector: WINE
Avda. de Cabezudos, 2.
21730 Almonte (HUELVA)
+34 959 40 61 03 - 40 70 52
administracion@raigal.com / www.raigal.com
AGROLACHAR
Sector: CANNED VEGETABLES
Avda. de Andalucía s/n. Apdo. Correos 18327.
Lachar (GRANADA)
+34 958 45 74 32 Fax: +34 958 45 74 24
nchica@agrolachar.com / www.agrolachar.com
AGROPECUARIA Y AVÍCOLA S.A.
Sector: EGGS
Apdo. de Correos 1154.
41080 SEVILLA
+34 954 69 07 17 - 69 19 08
jfs@huevosgiralda.com
ALIMENTOS “LA PEDRIZA” S.L.
Sector: LEGUMES
Alameda de Solano, 16.
11130 Chiclana (CÁDIZ)
+34 956 53 19 29 - +34 956 53 44 34
ALMENDRERA DEL SUR
Sector: NUTS & HONEY
Camino de la Almendrera s/n.
29580 Estación de Cártama (MÁLAGA)
+34 952 42 00 20 - 42 08 25
comercial@almensur.com / www.almensur.com
ALVEAR S.A.
Sector: WINE
Avda. María Auxiliadora, 1.
14550 Montilla (CÓRDOBA)
+34 957 65 01 00 Fax: +34 957 65 01 35
info@alvear.com / www.alvear.es
ANDALUZA DE CAFÉS
Sector: COFEE
Pol. Ind. Calonge, parcela 18. 41007 SEVILLA
+34 954 35 70 50 - 35 23 04
catunambu@catunambu.com
www.catunambu.com
ANDALUZA DE MIELES S.L. (DORAY)
Sector: HONEY
C/ Aparicio s/n. 41807 Espartinas (SEVILLA)
+34 954 11 30 32 - 571 02 68
info@andaluzademieles.com
www.andaluzademieles.com
ÁNGEL CAMACHO ALIMENTACIÓN S.L.
Sector: OLIVES, OLIVE OIL AND MARMALADE
Avda. del Pilar, 6.
41530 Morón de la Fra. (SEVILLA)
+34 955 85 47 00 - 85 01 45
info@acamacho.com / www.acamacho.com
ANGULO GENERAL QUESERA S.L.
Sector: CHEESE
Genal, 8. Pol. Ind. El Fuerte.
29400 Ronda (MÁLAGA)
+34 952 18 70 18 - 18 70 17 - 87 67 72
ronda@quesoangulo.com
ANISADOS ZARZA MORA
Sector: LIQUEUR
Cinta Zarza. Ctra de San Juan, 50.
21600 Valverde del Camino (HUELVA)
+34 959 55 00 73 - 55 36 92
anisadoszarzamora@telefonica.net
ARAGÓN Y CÍA S.A.
Sector: WINE
Camino de la Estación s/n.
4900 Lucena (CÓRDOBA)
+34 957 50 00 46 - 50 29 35
gerencia@aragonycia.com / www.aragonycia.com
We are
ARODEN S.A.T.
Sector: OLIVE OIL
Apdo. de Correos 219.
14800 Priego de Córdoba (CÓRDOBA)
+34 957 72 01 20 Fax: +34 957 72 01 43
administracion@aroden.com / aroden.com
BODEGAS ANDRADE S.L.
Sector: WINE
Avda. de la Coronación, 35.
21710 Bollullos del Condado (HUELVA)
+34 959 41 01 06 - 41 13 05
bodegas-andrade@hsoft.es
BODEGAS BARBADILLO S.L.
Sector: WINE
C/ Luis Eguilaz, 11.
11540 Sanlucar de Barrameda (CÁDIZ)
+34 956 38 55 00 - 38 55 29 - 38 55 01
barbadillo@barbadillo.com / www.barbadillo.com
BODEGAS CAYDSA
Sector: WINE
C/ Puerto, 21.
11540 Sanlúcar de Barrameda (CÁDIZ)
+34 956 36 14 91 - 47 Fax: +34 956 36 83 79
info@bodegascaydsa.com
BODEGAS DELGADO S.L.
Sector: WINE
C/ Cosano, 2. 4500 Puente Genil (CÓRDOBA)
+34 957 60 00 85 - 60 45 71
fino@bodegasdelgado.com
www.bodegasdelgado.com
BODEGAS DE FUENTE REINA S.L.
Sector: WINE
Apdo. 363. 41450 Constantina (SEVILLA)
+34 955 95 40 26 - 610 28 41 13
Fax: +34 955 88 00 17 - 943 31 16 55
info@tintoandaluz.com / www.tintoandaluz.com
BODEGAS JOSÉ ESTÉVEZ S.A.
Sector: WINE
Ctra. Nacional IV, km. 640.
11408 Jerez de la Fra. (CÁDIZ)
+34 956 32 10 04 - 34 08 29
jac@grupoestevez.com / www.grupoestevez.com
BODEGAS LAMA
Sector: WINE
C/ Dr. Fleming, 4. 14860 Doña Mencía (CÓRDOBA)
+34 957 67 60 16 - 67 60 23
bodegaslama@terra.es
BODEGAS PÉREZ BARQUERO S.A.
Sector: WINE
Avda. de Andalucía, 27. 14550 Montilla (CÓRDOBA)
+34 957 65 05 00 - 65 02 08
info@perezbarquero.com
www.perezbarquero.com / www.ecovinos.com
BODEGAS F. SALADO
Sector: WINE
C/ Mérida, 14.
41806 Umbrete (SEVILLA)
+34 955 71 56 01 Fax: +34 955 71 56 01
bodegassalado@hotmail.com
CAPARRÓS NATURE S.L.
Ctra. Níjar, km. 8,400. 04130 El Alquian (ALMERÍA)
+34 950 60 02 31 / 60 02 15
pedrocaparros@caparrosnature.com
www.caparrosnature.com / www.tomateraf.com /
ww.tomatetigreverde.com / www.lagergalena.com
CELESTINO GÓMEZ PARRA S.A.
Sector: IBERICO PRODUCTS
Pol. Ind. “El Caño I”, s/n 14220 Espiel (CÓRDOBA)
+34 957 36 41 28 - 36 41 90
direcc@celestinogomezparra.com
www.celestinogomezparra.com
CERVEZAS ALHAMBRA S.L.
Sector: BEERS
Avda. de Murcia, 1. Apdo. 92
18012 GRANADA
+34 958 18 50 50 - 80 87 60
marketing@cervezasalhambra.com
CESURCA
Ctra. de la Estación, s/n.
18360 Huétor-Tajar (GRANADA)
+34 958 33 20 20-33 23 52 -Fax: +34 958 33 25 22
cesurca@telefonica.net / www.faecagranada.com
CÍTRICOS DEL ANDÉVALO, S.A.
Sector: JUICE AND CANNED VEGETABLES
Camino de Lepe “Finca la Dehesilla”
21540 Villanueva de los Castillejos (HUELVA)
+34 959 38 52 36
jolmos@jgc.es / fvillaverde@jgc.es
CONSERVERA BARBETEÑA S.L.
Sector: CANNED FISH
Pol. Cañada Ancha, Nº 19
11150 Véjer de la Frontera (CÁDIZ)
+34 956 41 02 10 Fax: +34 956 45 09 51
direccion@almadrabadelatlantico.com
CONSORCIO DE JABUGO, S.A.
Edificio Bluenet. Calle Isaac Newton, nº 3, 3ª planta
Módulo A. Isla de la Cartuja. 41092 SEVILLA
+34 955 02 46 94 Fax: +34 955 02 46 95
iberiberico@consorciodejabugo.com
www.consorciodejabugo.com
COPRODUR, S.L.
Sector: POTATOES
Ctra. Nacional IV, km. 630
11407 Jerez de la Frontera (CÁDIZ)
+34 956 18 68 40 Fax: +34 956 18 68 36
pedidos@papaking.es
CORSEVILLA
Sector: CHEESE & IBERICO PRODUCTS
Ctra. de Guadalcanal, km. 1. 41370 Cazalla de la
Sierra (SEVILLA) Apdo. de Correos 40
+34 954 88 42 86 Fax: +34 954 88 34 06
corsevilla@corsevilla.es / www.corsevilla.es
C.O.V.A.P.
Sector: IBERICO HAM AND CHEESES
Avda. del Gran Capitán, 46 - 4º, oficina 6.
14008 CÓRDOBA
+34 957 47 30 35 - 47 99 24
covap@covap.es / www.covap.es
BODEGAS RODRÍGUEZ CHIACHÍO
Sector: WINE
C.R. CABALLA Y MELVA DE ANDALUCÍA
Sector: CANNED FISH
Avda. Belén, 2. 14940 Cabra (CÓRDOBA)
+34 957 52 06 64 Fax: +34 957 52 19 20
administracion@bodegasrchiachio.com
www.bodegasrchiachio.com
Glorieta del Agua, 4. Edif. Aljama Center 2º plta.
41940 Tomares (SEVILLA)
+34 954 15 18 23 Fax: +34 954 15 18 23
consejoregulador@caballaymelva.com
CAMPO DE TEJADA S.C.A.
Sector: CHICKPEAS
Ctra. de la Estación, s/n.
21870 Escacena del Campo (HUELVA)
+34 959 42 32 11 Fax: +34 959 42 31 61
atomasmm@campodetejada.es
CRISMONA S.A.
Sector: OLIVE OIL, VINEGAR, MEAT PRODUCTS AND WINE
C/ Baena, 25. 14860 Doña Mencía (CÓRDOBA)
+34 957 69 55 14 Fax: +34 957 67 63 42
direccion@crismona.com
www.crismona.com
We are
D.O. CONDADO DE HUELVA
Sector: VINEGAR AND WINE
Avda. 28 de febrero, s/n. 21710 Bollullos Par del
Condado (HUELVA) +34 959 41 03 22
Fax: +34 959 41 38 59 cr@condadodehuelva.com /
www.condadodehuelva.com
COMERCIALIZADORA LOS TITOS S.L.
Pol. Ind. Cárnico, s/n.
14440 Villanueva de Córdoba (CÓRDOBA)
+34 957 12 14 15 - 12 19 29
info@tioeusebio.com / www.tioeusebio.com
CONDE DE BENALÚA
Sector: OLIVE OIL
C/ Puente del Ventorro, s/n.
18564 Benalúa de las Villas (GRANADA)
+34 958 39 04 02 Fax: +34 958 39 00 78
administracion@condedebenalua.com
www.condedebenalua.com
CONSERVERA CÁRNICA DEL SUR
Sector: CANNED MEAT
Ctra. Añora-Dos Torres. km 0,5.
Añora (CÓRDOBA)
+34 658 82 53 50
productosdelaabuela_ccs@hotmail.com
COPROHNIJAR S.C.A.
Sector: VEGETABLES
C/ Olivar, s/n.
04006 San Isidro-Níjar (ALMERÍA)
+34 950 36 60 15 - 36 60 89
coprohnijar@cajamar.es
DANIEL ORTEGA S.L.
Sector: NUTS
Ctra. de Alcalá, s/n. 23660 Alcaudete (JAÉN)
+34 953 70 80 90 - 56 03 30
frutossecos@danielortega-sl.es
www.danielortega-sl.es
DERIVADOS DEL CERDO IBÉRICO, S.A.
Sector: MEAT PRODUCTS
Edificio Bluenet. Calle Isaac Newton, nº 3, 3ª planta
Módulo A. Isla de la Cartuja. 41092 SEVILLA
+34 955 02 46 94 Fax: +34 955 02 46 95
iberiberico@consorciodejabugo.com
www.consorciodejabugo.com
DESPENSA LA NUESTRA
ENVASADOS LOLA S.A.
Caminos de las Cuevas, s/n.
4710 Villarubia (CÓRDOBA)
+34 957 45 88 71
envasadoslola@terra.es / www.envasadoslola.com
DOÑA JIMENA
Sector: SWEETS
Ctra. de Alcalá, s/n. 23600 Alcaudete (JAÉN)
+34 953 56 02 33 - 56 02 34
jimenezserrano@donajimena.es
www.donajimena.es
EL GUIJARRAL S.L.
Urbanización Santa María del Pilar, 31
21005 Huelva
+34 959 15 05 14 Fax: +34 959 27 00 23
ana@jabugodeley.es www.jabugodeley.es
EL TÍO DE LAS PAPAS
Sector: POTATOES
Polig. Indust. Ctra. Martin de la Jara C/ Sabadell,
29328 Sierra de Yeguas (MÁLAGA)
+34 952 74 65 71 Fax: +34 952 74 65 71
info@eltiodelaspapas.com
EMBUTIDOS CARCHELEJO, S.L.
Avda. de España, s/n. 23192 Carchelejo (JAÉN)
+34 953 30 20 55 Fax: +34 953 30 22 66
jgonzalez@embutidoscarchelejo.es
www.embutidoscarchelejo.es
EMBUTIDOS CORDÓN, S.A.
Ctra. Córdoba-Jaén, km. 49,500
14660 Cañete de las Torres (CÓRDOBA)
+34 957 18 32 50 Fax: +34 957 18 34 71
www.precocinadoscordon.com
EMBUTIDOS JABUGO
C/ Marqués de Aracena, 78.
21360 El Repilado-Jabugo (HUELVA).
+34 955 63 02 63 Fax: +34 955 63 04 34
marketing@embutidosjabugo.com
www.embutidosjabugo.com
EMBUTIDOS MORENO PLAZA
Pol. Ind. La Rosa, parcela 7-15.
29120 Alhaurín el Grande (GRANADA)
+34 952 59 57 87 - 59 44 36
afbg1960@hotmail.com
E. MORENO S.L.
Sector: SWEETS
Avda. de Andalucía, 65. 41560 Estepa (SEVILLA)
+34 955 91 26 96 - 91 29 08
emoreno@emoreno.com
www.emoreno.com
EXPLOTACIONES INTERNACIONALES
ACUÍFERAS S.A. - SIERRA DE CAZORLA
Sector: MINERAL WATER
Ctra. del Tranco, km. 18,
23330 Villanueva del Arzobispo (JAÉN)
+34 953 12 82 44 Fax: +34 953 12 81 17
www.aguasierracazorla.com
FAMADESA S.A.
Camino Santa Inés, 71.
+34 952 43 30 50 - 43 30 76
fbeltrang@famadesa.es / www.famadesa.es
FRANJUBA PAN, S.L.
Sector: BREAD
Newton, 1, Parque E-Jerez
11407 - Jerez de la Frontera (CÁDIZ)
+34 956 18 41 01 Fax: +34 956 31 30 90
info@franjuba.com / www.franjuba.com
GOMEOLIVA S.A.
Sector: OLIVE OIL
Avda. de Granada, s/n. 14800 Priego de Córdoba
(CÓRDOBA) +34 957 70 05 84 - 54 29 59
gomeoliva@arrakis.es - info@gomeoliva.com
www.gomeoliva.com
GONZÁLEZ BYASS, S.A.
Sector: WINE
Manuel Mª González, 12.
114003 - Jerez de la Frontera (CÁDIZ)
+34 956 35 70 00 Fax: +34 956 35 70 43
tiopepe@gonzalesbyass.es
GRACIA HNOS. S.A.
Sector: WINE
C/ Marqués de la Vega de Armijo, 103.
+34 957 65 01 62 - 65 23 35
info@bodegasgracia.com / www.bodegasgracia.com
GRUPO GARVEY
Sector: WINE AND BRANDIES
Ctra. Circunvalación, s/n. Complejo Bellavista
11407 Jerez de la Frontera (CÁDIZ) +34 956 31 96
50 - 31 98 24 atencionalclientne@grupogarvey.com
www.grupogarvey.com
GRUPO LECHE PASCUAL
Sector: JUICES
Avda. Manoteras, 18. 28050 MADRID
+34 91 203 55 00 Fax: +34 91 767 08 79
relacionesexternas@lechepascual.com
www.lechepascual.com
We are
GRUPO YBARRA
Sector: OLIVE OIL AND OLIVES
Ctra. Isla Menor, km. 1,8.
+34 955 67 50 60 Fax: +34 954 72 28 66
ybarra@ybarra.es / www.ybarra.es
GRUPO INÉS ROSALES
Sector: SWEETS & OLIVE OIL TORTA CAKES
Parque Empresarial s/n.
41830 Huévar (SEVILLA)
Tel: +34 954 75 64 27 - Fax: +34 954 75 63 35
grupo@inesrosales.com / www.inesrosales.com
GRUPO OSBORNE S.A.
Sector: WINE
C/ Fernán Caballero, 7
11500 Puerto de Santa María (CÁDIZ)
Tel: +34 956 86 90 00 - Fax: +34 956 86 90 36
comunicaciones@osborne.es/ www.osborne.es
GUIPÁN S.L.
Sector: BREAD & SNACKS
C/ La Rosa, 23,
11002 CÁDIZ
+34 956 21 20 78 - 29 22 20 - 28 51 41
joseguillen@guipansur.com / www.guipansur.com
HEINEKEN ESPAÑA
Sector: BEERS
Avda. de Andalucía, 1
41007 SEVILLA
+34 954 97 99 99 - 97 98 51
ana.garrido@cruzcampo.es / www.cruzcampo.es
HERBA NUTRICIÓN
Sector: RICE
C/ Real, 43
41920 San Juan de Aznalfarache (SEVILLA)
+34 954 58 92 26 - 76 95 79
correo@herba.es / www.herba.es
HERMABAR NUEVA S.L.
Sector: SNACKS
Autovía A92, km. 46,2
41610 Paradas (SEVILLA)
+34 954 84 91 49 Fax: +34 955 84 41 84
info@saladitos.com / www.saladitos.com
HIJO DE RAFAEL REYES, S.A.
Sector: LIQUEUR
Paseo del Fresno, 7
14960 Rute (CÓRDOBA)
+34 957 53 80 40 - +34 957 53 85 85
anis@machaquito.com / www.machaquito.com
HERMANOS MOY, S.A.
Sector: FROZEN FISH
PESCADOS CONGELADOS
Mar Banda, 6.
11500 El Puerto de Santa María (CÁDIZ)
+34 956 56 08 95 Fax: +34 956 56 08 61
www.moyseafood.com
HUERTA DE ALBALÁ
Sector: WINE
Ctra. CA 6105, Km. 4 Aptdo. Correos 320
11360 Arcos de la Frontera (CÁDIZ)
bodega@huertadealbala.com
www.huertadealbala.com
HNOS. RODRÍGUEZ BARBANCHO S.L.
C/ Marqués de Santillana, 141
14270 Himojosa del Duque (CÓRDOBA)
+34 957 14 02 44 - 14 06 65
info@rodriguezbarbancho.com
HUERTA CAMPO RICO S.L.
P.E. Cuarto de la Huerta, s/n.
41220 Burguillos (SEVILLA)
+34 955 73 89 80
www.huertacamporico.es
IBEPA 375 S.L.
Sector: IBERICO PRODUCTS & CHEESE
Avda. de las Lonjas, s/n. Mercacórdoba, mod. 12 polivalente.
C/ Blas Infante, 29. 14280 Benalcázar (CÓRDOBA).
+34 957 75 27 11 - 14 16 92 - 670 59 86 90
info@dongutierre.com www.dongutierre.com
IND. ALIMENTARIAS DE MONTILLA
Sector: SNACKS
Ctra. Córdoba-Málaga, km. 43,70.
+34 957 65 06 22 - 65 10 27
monti@pmonti.com / www.pmonti.com
IND. CÁRNICAS ZURITA S.A.
Pol. Ind. Juncaril, parcela 236 C/ M
18220 Albolote (GRANADA)
+34 958 46 62 20 - 46 50 53
direccion@iczurita.es / www.iczurita.es
INDUSTRIAS ESPADAFOR S.A.
Sector: SOFT DRINKS
Avda. de Andalucía s/n.
18015 GRANADA
+34 958 80 03 04 - 80 04 05
industrias@espadafor.es / www.espadafor.es
JAMONES DE JUVILES, S.A.
C/Carretera, 1
18452 Juviles (GRANADA)
+34 958 76 91 30 - Fax: +34 958 76 91 30
ruizbellon@gmail.com
JAMONES Y EMBUTIDOS JABUGO S.A.
C/ Marqués de Aracena, 98.
21360 El Repilado, Jabugo (HUELVA)
+34 959 12 26 78 Tfno. - Fax: +34 959 12 28 00
info@jabugo-sa.com / www.jabugo-sa.com
JAMONES JAROTE S.L.
Avda. del Matadero, 40.
14440 Villanueva de Córdoba (CÓRDOBA)
+34 957 12 08 34 Fax: +34 957 12 17 41
info@jamonjarote.es / www.jamonjarote.es
JAMONES LAZO S.A.
Avda. de Portugal, 6.
21230 Cortegana (HUELVA)
+34 959 13 15 60 - 13 18 69
alahore@jamoneslazo.com / www.jamoneslazo.com
J. GALLEGO GÓNGORA S.A.
Sector: WINE & BRANDIES
C/ Stmo. Cristo de la Vera Cruz, 59.
41808 Villanueva del Ariscal (SEVILLA)
+34 954 11 37 00 - 11 32 39
gongora@bodegasgongora.com / www.bodegasgongora.com
JOLCA
Sector: OLIVES
Autovía Sevilla-Huelva, km. 22,5. Apdo. de Correos
13. 41830 Huévar del Aljarafe (SEVLLA)
+34 954 15 40 32 Fax: +34 954 15 16 89
gerencia@jolca.es / www.jolca.es
JUAN RUBIO, S.L. (EL MIMBRE)
Sector: BREAD
Graham Bell, 6 P.T. Andalucía.
19590 - Campanillas (MÁLAGA)
+34 952 02 86 02 Fax: +34 952 02 02 19
jrv@elmimbre.com / www.elmimbre.com
LÁCTEA ANTEQUERANA LA VEGA S.L.
Sector: DAIRY PRODUCTS
Avda. Romeral, parcelas 3,4 y 5. P.I. de Antequera.
29200 Antequera (MÁLAGA)
+34 952 84 27 00 - 84 52 73
prensa@lavega.net / www.la-vega.net
We are
LA ABUELA CARMEN
Sector: GARLICS
C/ La Vega, s/n. Pol. Ind. Horcajo.
14548 Montalbán (CÓRDOBA) +34 957 31 04 52 31 04 45 info@laabuelacarmen.com
www.laabuelacarmen.com
LA ESTEPEÑA
Sector: SWEETS
Camino de las Peñas, s/n.
41560 Estepa (SEVILLA)
+34 955 91 26 48 - 91 36 15
info@laestepena.com / www.laestepena.com
LA FLOR DE RUTE S.L.
Sector: SWEETS
C/ Blas Infante, 20-22 (Ctra. Lucena-Loja)
14960 Rute (CÓRDOBA)
+34 957 53 86 61 - 53 86 34
calidad@laflorderute.es / www.laflorderute.es
LEGUMBRES BAENA S.L.
Sector: LEGUMES
Ctra. Córdoba-Málaga, km. 34
+34 95733 21 45 - 615 32 65 17
Fax: +34 957 33 21 47 info@legumbresbaena.com
www.legumbresbaena.com
LEGUMBRES PEDRO
Sector: LEGUMES
Avda. de los Alcornocales, 14.
Alcalá de los Gazules (CÁDIZ)
+34 956 42 01 26 - 42 00 07
legumbrespedro@arconet.es
LICOR “MIURA”
Sector: LIQUEUR
C/ Virgen del Monte, 54. 41370 Cazalla de la Sierra
(SEVILLA)+34 954 88 40 13 - 563 11 52 - 88 31 07
cazalla@caballero.es - dirgral@caballero.es
www.caballero.es
MARTÍNEZ BARRAGÁN S.A.
Avda. de Carlos III, s/n. 14120 Fuente Palmera
(CÓRDOBA) +34 957 63 80 39 - 63 84 10
info@martinezbarragan.es
www.martinezbarragan.es
MATADERO DE LA SIERRA MORENA S.A.
Avda. García Morato 9, Edfi. Gilaresa, of. 9.
41011 SEVILLA +34 954 88 98 16 - 22 92 56
Fax: +34 954 88 98 15 info@sierradesevilla.com
www.sierradesevilla.com
MATADEROS IND. SOLER S.A.
Pza. de Prolongo, 1.
29580 Cártama-Estación (MÁLAGA)
+34 952 42 00 00 - 42 01 15
prolongo@prolongo.es / www.prolongo.es
MAZAPANES DE MONTORO “LA LOGROÑESA”
Sector: SWEETS
C/Realejo, 7
14600 Montoro (CÓRDOBA)
+34 957 16 03 14 Fax: +34 957 47 59 36
mazapanes@torregonza.com
MONTERO ALIMENTACIÓN S.L.
Sector: DESSERTS
A. Severo Ochoa, 62. 29590 Campanillas (MÁLAGA)
+34 952 20 05 02 Fax: +34 952 29 57 77
ramongodino@monteroalimentacion.es
www.monteroalimentacion.es
MORENO S.A. (MUSA)
Sector: SAUCES AND MAYONNAISE
Fuente de la Salud, 2.
14006 CÓRDOBA
+34 95776 76 05 Fax: +34 957 27 99 07
moreno@morenosa.com / www.morenosa.com
MUELOLIVA S.L.
Sector: OLIVE OIL
C/ Ramón y Cajal , 85.
14800 Priego de Córdoba (CÓRDOBA)
+34 957 02 72 00 - 70 02 60
mueloliva@mueloliva.es / www.mueloliva.es
MUÑOZ VERA E HIJOS S.A.
Sector: OLIVE OIL
Ctra. Doña Mencía s/n. Apdo. de Correos 131.
14940 Cabra (CÓRDOBA)
+34 957 52 92 00 Fax: +34 957 52 21 16
comercial@mvera.com / www.mvera.com
NAVISA S.A.
Sector: WINE
Ctra. de Montalbán, s/n.
+34 957 65 04 50 - 65 17 47
abaena@navisa.es / www.navisa.es
NUÑEZ DE PRADO C.B.
Sector: OLIVE OIL
Avda. de Cervantes, 15.
14850 Baena (CÓRDOBA)
+34 957 67 01 41- 67 00 19 Fax: +34 957 27 99 07
nunezdeprado@hotmail.com
OLEOESTEPA S.C.A.
Sector: OLIVE OIL
C/ Olivo s/n. Polígono Industrial Sierra Sur.
41560 Estepa (SEVILLA)
+34 955 91 31 54 - 91 35 37
oleo@oleoestepa.com / www.oleoestepa.com
OELOCAMPO S.C.A. 2º GRADO
SECTOR: OLIVE OIL
Avda. Constitución, 101, Bajo
23640 Torredelcampo (JAÉN)
+34 953 41 01 11 Fax: +34 953 41 51 64
info@oleocampo.com
OLEOQUIVIR S.A.
Sector: CHIPS FRIEDS IN OLIVE OIL
Dir. postal: Apdo. de Correos 7040. 41005 SEVILLA
Dir. fiscal: C/ Alfareros, 16. 41710 Utrera (SEVILLA)
+34 955 86 78 11 Fax: +34 955 86 77 38
www.oleoquivir.com
ÓLEO MÁGINA, S.L.
Sector: OLIVE OIL
Ctra. A-401, km. 42. 23568 Bélmez de la Moraleda
(JAÉN) +34 953 39 40 50 - 39 40 12
cristina@oromagina.com - jlopez@oromagina.com /
www.oromagina.com
PANES ECOLÓGICOS DEL SUR, S.L.
Sector: BREAD
C/El Morche, 71
29793 Torrox Costa (MÁLAGA)
+34 952 53 13 18 Fax: +34 952 53 13 18
ernesto@panecosur.com
PASCUAL NATURE
Sector: MINERAL WATER
Avda. Manoteras, 18. 28050 MADRID
+34 91 203 55 00 Fax: +34 91 767 08 79
relacionesexternas@lechepascual.com
www.lechepascual.com
PIONONO.ES
Sector: SWEETS
Avda. de Andalucía, 9. Urb. Parque Luz Edif. venus,
local 13. 18014 GRANADA
+34 902 17 20 20 Fax: +34 958 20 12 93
info@pionono.es / www.pionono.es
PROASAL SALINERA DE ANDALUCÍA S.L.
Sector: SALT
Ctra. de Bonanza a Monte Algaida, s/n.
11540 Sanlúcar de Barrameda (CÁDIZ)
+34 956 36 07 19 - 36 27 89
mgarcia@proasal.es / www.proasal.es
We are
PRODUCTOS MATA S.A.
AND
SWEETS
C/ Muralla s/n.
23660 Alcaudete (JAÉN)
+34 953 56 00 75 - 56 12 02
promata@futurnet.es
PROGUISO
Sector: WINE
C/ Vivero, 35. (Ciudad Sto. Domingo)
28120 Algete (MADRID)
+34 91 623 86 07 - 623 81 97 - 954 53 10 85
proguiso@infonegocio.com
PROMECKS INDUSTRIAL S.A.
Sector: WINE
Ronda Canillo, 4. 14550 Montilla (CÓRDOBA)
+34 957 65 12 50 Fax: +34 957 65 36 19
info@bodegascruzconde.es
www.bodegascruzconde.es
PULEVA FOOD S.A.
Sector: DAIRY PRODUCTS
Camino de Purchil, 66.
18004 GRANADA
+34 958 24 01 64 - 24 01 99
puleva@puleva.es / www.puleva.es
REY DE OROS S.L.
Sector: CANNED FISH
Polígono Ind. “El Olivar”, manzana 4-6
11160 Barbate de Franco (CÁDIZ).
+34 956 43 00 01 - Fax: +34 956 43 00 05
molina.ventas@elreydeoros.com /www.reydeoros.com
RIVES-PITMAN S.A.
Sector: SPIRITS, SCHNAPPS & CORDIALS
C/ Aurora, 4.
11500 El Puerto de Santa María (CÁDIZ)
+34 956 85 41 11
export@rives.es / www.rives.es
SADRYM S.A.
Sector: OLIVES
Ctra. Madrid-Cádiz, km 550.
+34 954 69 00 50 - 69 00 66
sadrym@sadrym.com / www.sadrym.com
SALAZONES HERPAC, S.L.
Sector: CANNED FISH
C/ Hermanos Romero Abreu, 3.
11160 Barbate (CÁDIZ)
+34 956 43 13 76 / 19 08 / 07 46 Fax: +34 956 43 35 20
calidad@herpac.com / www.herpac@herpac.com
SALYSOL
Sector: NUTS & SNACKS
Pol. Ind. Fridex, c/ 4 - parcela 79.
41500 Alcalá de Guadaira (SEVILLA)
+34 955 63 10 13 - 63 01 79 Fax: +34 955 63 05 95
info@salysol.es / www.salysol.es
S.A.T. 1941 SANTA TERESA
Sector: OLIVE OIL
C/ Lantejuela, 1.
41640 Osuna (SEVILLA)
+34 954 81 09 50 Fax: +34 955 82 06 21
1881@1881.es / www.1881.es
SIERRA DE JABUGO, S.L.
Ramón Talero, 14,
21360 El Repilado-Jabugo (HUELVA)
+34 959 12 28 68 Fax: +34 954 64 93 86
ventas.sierradejabugo@avired.com
sierradejabugo.com
SIERRA RICA, S.L.
C/ F 13-14, Pl. Cantalgallo. 21200 Aracena (HUELVA)
+34 959 12 73 27 - +34 617 432 379
Fax: +34 959 12 73 28
janet.m@sierrarica.com / www.sierrarica.com
SOC. COOP. AGR. AND. “SAN FRANCISCO”
Sector: OLIVE OIL
Ctra. Córdoba-Valencia, s/n.
23330 Villanueva del Arzobispo (JAÉN)
+34 902 19 79 55 - 953 45 12 56 Fax: 953 45 19 31
info@sierralasvillas.com / www.sierralasvillas.com
SOLA DE ANTEQUERA S.A.
Ctra. Córdoba, km. 520.
29200 Antequera (MÁLAGA)
+34 952 84 07 62 - 84 06 24
alsur@alsurvegetales.com / www.alsurvegetales.com
TORTAS GAVIÑO (RUIZ TORREÑO, S.L.)
Sector: SWEETS & OLIVE OIL TORTA CAKES
C/ Dr. Andrés Gaviño, 2
41087 Espartinas (SEVILLA)
+34 955 12 60 08
administracion@tortasaceite.es
TURISMO DE JAÉN, S.L. (EOLEA)
Sector: OLIVE OIL
Fuente de la Plata s/n
23006 JAÉN
+34 953 89 05 04
info@eolea.com
UBAGO GROUP MARE
Sector: CANNED FISH
C/ Charles Darwin, 3. Parque Tec. de Andalucía.
+34 951 01 04 70 Fax: +34 951 01 04 71
ubago@ubagogroup.com / www.ubagogroup.com
U.S.I.S.A.
Sector: CANNED FISH
C/ Martínez Catena, 35.
21410 Isla Cristina (HUELVA)
+34 959 34 35 00 - 33 10 72
clientes@usisa.com / www.usisa.com
UNIOLIVA
Sector: OLIVE OIL
C/ Córdoba, 9. 23400
Úbeda (JAÉN)
+34 953 75 68 40 - 75 43 46
almazara@unioliva.es / www.unioliva.es
VALLE GALBARRO S.L.
Sector: LEGUMES & CEREAL
C/ Río Guadalete, 10. 41760 El Coronil (SEVILLA)
+34 95583 01 60 - 616 99 71 30
legumbres@legumbresvalle.com
www.legumbres.com
VENCHIPA, S.L.
Sector: OLIVE OIL
Avda. de Mijas, 27.
29640 - Fuengirola (MÁLAGA)
+34 952 47 40 94 Fax: +34 952 58 36 86
pgarcia@omedoil.com / ww.omedoil.com
VINAGRES DE YEMA S.L.
Sector: VINEGAR
C/ Alvareda, 5 (Apartado 324).
11500 Puerto Santa María (CÁDIZ)
+34 956 86 01 34 - 87 48 66
www.vinagresdeyema.es
VINÍCOLA DEL CONDADO S.C.A.
Sector: WINE
C/ San José, 2. 21710 Bollullos del Condado
(HUELVA) +34 959 41 02 61 - 41 01 71
info@vinicoladelcondado.com
www.vinicoladelcondado.com
WILLIAMS & HUMBERT
Sector: WINE
Ctra. N-IV, km. 641,75. 11408 Jerez de la Frontera
(CÁDIZ) +34 956 35 34 00 - 35 34 12
williams@williams-humbert.com
www.williams-humbert.com

TRECE OK4.qxp

Transcription

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