Cheese

Cured Meats

Beverages

MIDDENGEARD

Food & Drink

I realized at an early age that if I wanted to eat well, I’d have to learn to cook. My mother wasn’t exactly a master in the kitchen, so one day, I raided the Larder, threw together whatever I could find, and baked it. Let’s just say, when she made me eat it, I quickly learned the importance of good cooking!

That moment sparked a lifelong passion for food. I’ve spent years working as a chef in different countries, exploring flavours and techniques, and Spain’s incredible selection of fresh, local ingredients has truly captured my heart.

Beyond cooking, I also grow my own produce, bringing food straight from the garden to the table. Here, I’ve put together a collection of some of the best flavours Spain has to offer—dishes that reflect the richness of its culinary traditions. I hope you enjoy them as much as I do!

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Buying locally produced food is vital for supporting sustainable communities, enhancing freshness, and nurturing the local economy.

However, we understand that sourcing local products isn’t always feasible due to various factors such as availability, seasonality, and personal circumstances.

While striving to support local farmers and businesses is important, it’s equally essential to recognize that sometimes imported options are necessary for diverse diets and accessibility.

When local choices are limited, consider looking for sustainable and ethically sourced products to minimize environmental impact. Balancing local purchasing with practical needs allows you to make informed food choices that benefit your health and support the broader food system.

Every effort counts, whether it’s local or global.

Buying food from small, family-owned producers helps sustain rural villages by supporting local economies, preserving traditional craftsmanship, and creating jobs. Unlike mass-produced goods, artisan food is often made with high-quality, locally sourced ingredients, reducing environmental impact and promoting biodiversity. Your purchase helps keep these small businesses thriving, ensuring that rural communities remain vibrant, self-sufficient, and able to pass down their skills to future generations. By choosing locally made products, you contribute to a more sustainable and resilient food system.

Beverages

Popular Alcoholic Beverages in Spain
Spain has a rich drinking culture with a variety of wines, beers, and spirits, each deeply rooted in tradition and regional identity. Here’s a look at some of the most popular alcoholic beverages in Spain:

1. Wine (Vino)
Spain is one of the world’s top wine producers, offering a wide variety:

Rioja & Ribera del Duero – Famous for their bold red wines, primarily made from Tempranillo grapes.
Albariño & Verdejo – Crisp white wines from Galicia and Rueda, perfect with seafood.
Cava – Spain’s version of sparkling wine, made using the traditional Champagne method, mainly in Catalonia.
Sherry (Jerez) – A fortified wine from Andalusia, available in dry (Fino, Manzanilla) and sweet (Pedro Ximénez) varieties.
2. Sangría & Tinto de Verano
Sangría – A refreshing mix of red wine, chopped fruit, brandy, and soda, ideal for warm weather.
Tinto de Verano – A simpler version of Sangría, made with red wine and lemon soda, commonly enjoyed in summer.
3. Beer (Cerveza)
Spain has a strong beer culture, with light lagers being the most common:

Mahou, Estrella, Cruzcampo – Popular national lagers, served ice-cold.
Clara – A mix of beer and lemon soda, similar to a shandy.
Craft Beer (Cerveza Artesanal) – The craft beer scene is growing, with more IPAs, stouts, and wheat beers appearing in cities like Barcelona and Madrid.
4. Spanish Ales
Although lagers dominate, ales are gaining popularity:

Cerveza de Trigo – Spanish wheat beers, similar to German Weißbier.
Amber Ales & Stouts – Found in craft breweries, offering deeper malt flavors.
5. Vermouth (Vermut)
A spiced, aromatized wine, traditionally served on ice with an orange slice or olive, enjoyed as an aperitif before meals.

6. Spanish Liqueurs
Licor 43 – A sweet, vanilla-flavored liqueur, often mixed with coffee or milk.
Orujo – A strong, grappa-like spirit from northern Spain, sometimes made into Crema de Orujo (a creamy liqueur).
Spain’s diverse alcoholic beverages reflect its regional flavors, traditions, and social culture, making them an essential part of Spanish life.

Ibérico

Jámon

Cured Meats

Spain has a rich tradition of cured meats (embutidos) dating back centuries, deeply rooted in rural life and regional traditions. The process of curing involves salting, drying, smoking, or aging meats to preserve them and enhance their flavor. Spanish cured meats are prized for their intense taste, quality, and variety, with many protected under Spain’s Denomination of Origin (DOP) system.

1. Jamón Ibérico (Iberian Ham)

Region: Andalusia, Extremadura, Salamanca
Animal: Iberian pigs (Cerdo Ibérico)
Production: Iberian pigs are raised on a diet of acorns (bellota) and wild herbs. The legs are salted and air-dried for 12 to 48 months, depending on the quality. The fat from the acorns gives the ham a marbled texture and rich, nutty flavor.
Types:
- Jamón Ibérico de Bellota– Top quality, acorn-fed
- Jamón Ibérico de Cebo– Grain-fed
Benefits: High in oleic acid (like olive oil), which supports heart health and contains antioxidants.
Uses: Served thinly sliced as a tapa or paired with bread, cheese, and wine.

2. Jamón Serrano (Mountain Ham)

Region: Castile and León, Aragón, and Andalusia
Animal: White pigs
Production: Made from white pigs fed on grain. The legs are salted and air-dried in mountain regions for 7 to 16 months.
Benefits: Leaner than Jamón Ibérico but still high in protein and healthy fats.
Uses: Served in tapas, sandwiches, and salads or wrapped around fruits like melon.

3. Chorizo

Region: La Rioja, Navarra, and Extremadura
Animal: Pork
Production: Ground pork is mixed with paprika (pimentón), garlic, and salt. It’s stuffed into casings and cured through smoking or air-drying for several weeks to several months.
Types:
- Chorizo Dulce– Mild and sweet
- Chorizo Picante– Spicy
Benefits: Paprika contains antioxidants, and chorizo provides a high protein content.
Uses: Eaten sliced as a tapa, added to stews like fabada asturiana, or grilled.

4. Salchichón

Region: Catalonia and Castile
Animal: Pork(sometimes mixed with beef)
Production: Seasoned with pepper, nutmeg, and garlic, stuffed into natural casings, and air-dried for up to 3 months.
Benefits: High in protein and low in carbohydrates.
Uses: Served thinly sliced with bread, cheese, and olives.

5. Lomo (Cured Pork Loin)

Region: Castilla y León, Andalusia, and Extremadura
Animal: Pork
Production: Pork loin is rubbed with salt, garlic, and paprika, then cured for 2 to 3 months.
Types:
- Lomo Ibérico– Made from Iberian pigs, richer in flavor
- Lomo Serrano– Made from white pigs
Benefits: High in lean protein and low in fat.
Uses: Served thinly sliced with olive oil and bread or added to charcuterie boards.

6. Fuet

Region: Catalonia
Animal: Pork
Production: A thin, dry-cured sausage seasoned with garlic and black pepper. It’s air-dried for about 2 weeks until it forms a thin white mold coating.
Benefits: Contains probiotics from the natural mold, aiding digestion.
Uses: Eaten as a snack or tapa, often paired with wine and cheese.

7. Cecina (Cured Beef)

Region: León
Animal: Beef
Production: Made from salted and smoked beef legs, aged for 7 to 12 months. The meat develops a deep, smoky flavor.
Benefits: High in iron and protein, low in fat.
Uses: Served thinly sliced, often drizzled with olive oil and lemon.

8. Morcilla (Blood Sausage)

Region: Burgos, León, and Asturias
Animal: Pig
Production: Made from pig’s blood, rice, onions, and spices. It’s boiled and sometimes smoked or dried.
Types:
- Morcilla de Burgos– Contains rice
- Morcilla Asturiana– Smokier flavor
Benefits: High in iron and essential nutrients.
Uses: Grilled or added to stews and soups like fabada.

Summary

Spanish cured meats reflect centuries of tradition and regional diversity. Jamón Ibérico and Jamón Serrano highlight the importance of pig breeds and diet, while chorizo, salchichón, and fuet showcase the influence of spices and curing methods. High in protein and healthy fats, these meats are versatile in both traditional dishes and modern charcuterie boards.

Mustard

Oil

Spain is one of the world’s largest producers of high-quality cooking oils, thanks to its favorable Mediterranean climate and diverse agricultural regions. Spanish oils are prized for their rich flavors and nutritional benefits, with olive oil leading the way. Here’s a look at the most important cooking oils produced in Spain:

1. Olive Oil (Aceite de Oliva)

Region: In all of Spain
Production:
- Olives are harvested between October and January when they reach peak ripeness.
- They’re cold-pressed to extract the oil, with extra virgin olive oil coming from the first press.
- The oil is then filtered and stored in cool, dark conditions to preserve flavor and nutrients.
Types:
- Extra Virgin Olive Oil– Cold-pressed, highest quality, intense flavor
- Virgin Olive Oil– Slightly higher acidity, less intense flavor
- Refined Olive Oil– More neutral taste, used for cooking at higher temperatures
Benefits: High in monounsaturated fats (oleic acid), antioxidants, and polyphenols, which support heart health, reduce inflammation, and improve digestion.
Uses: Used raw in dressings, for sautéing, roasting, frying, and preserving foods like anchovies and vegetables.

2. Sunflower Oil (Aceite de Girasol)

Region: Castile and León, Andalusia
Production:
- Sunflower seeds are harvested in late summer(August–September).
- The seeds are pressed and refined to produce a light, golden oil.
Types:
- High-Oleic Sunflower Oil– Higher in healthy monounsaturated fats
- Regular Sunflower Oil– Higher in polyunsaturated fats
Benefits: High in vitamin E and low in saturated fats, promoting heart health and skin health.
Uses: Ideal for deep frying, baking, and making light vinaigrettes.

3. Almond Oil (Aceite de Almendra)

Region: Andalusia, Valencia, Catalonia
Production:
- Almonds are harvested between August and October.
- The nuts are cold-pressed to extract the oil.
Benefits: Rich in vitamin E, magnesium, and healthy fats, which support skin health and reduce inflammation.
Uses: Used in desserts, salad dressings, and as a finishing oil. Also popular in skincare products for its moisturizing properties.

4. Walnut Oil (Aceite de Nuez)

Region:Northern Spain (Galicia and Asturias)
Production:
- Walnuts are harvested in autumn(September–November).
- They’re cold-pressed to preserve the nutty flavor and nutrients.
Benefits: High in omega-3 fatty acids, antioxidants, and polyphenols, which support brain health and reduce inflammation.
Uses: Best used raw in dressings, drizzled over pasta, or in baking.

5. Grape Seed Oil (Aceite de Pepita de Uva)

Region: Rioja, Catalonia
Production:
- Grape seeds are collected during the wine harvest(September–October).
- The seeds are dried and cold-pressed to extract the oil.
Benefits: High in vitamin E and polyphenols, which have anti-inflammatory and antioxidant properties.
Uses: Ideal for high-heat cooking (frying, roasting) due to its high smoke point and neutral flavor.

6. Avocado Oil (Aceite de Aguacate)

Region:Andalusia and Canary Islands
Production:
- Avocados are harvested between October and March.
- The fruit is pressed to extract the oil, which is then filtered.
Benefits: High in monounsaturated fats, vitamin E, and lutein, which support eye and heart health.
Uses: Ideal for both raw and high-heat cooking, such as frying, sautéing, and salad dressings.

7. Sesame Oil (Aceite de Sésamo)

Region: Imported but processed in Spain (mainly Andalusia)
Production:
- Sesame seeds are toasted and cold-pressed.
- The oil is then filtered and bottled.
Benefits: High in antioxidants and healthy fats, with anti-inflammatory properties.
Uses: Used in Asian-style cooking, dressings, and marinades for its rich, nutty flavor.

Summary

Spanish oils are central to Mediterranean cuisine, with olive oil leading in both production and culinary importance. High-quality oils like almond, walnut, and avocado offer health benefits from their healthy fats and antioxidants. While olive oil is the most versatile, oils like sunflower and grape seed are prized for their high smoke points, making them ideal for frying and roasting.

Cheese

Cheese

Spain is known for its rich cheese-making tradition, with over 100 varieties of cheese produced across different regions. Spanish cheeses are made from cow, sheep, goat, or mixed milk, each offering distinct flavors and textures shaped by the local climate, grazing conditions, and traditional methods.

1. Manchego (La Mancha) – Sheep’s Milk

Manchego is Spain's most famous cheese, produced in the La Mancha region from Manchega sheep's milk. It has a firm texture and a rich, nutty flavor with hints of sweetness and saltiness. Manchego is aged between 60 days to two years, with longer aging producing a stronger taste and more crystalline texture.

2. Cabrales (Asturias) – Cow, Sheep, and Goat’s Milk

Cabrales is a blue cheese from Asturias, made from a blend of cow, sheep, and goat’s milk. It’s aged in natural limestone caves, which give it a strong, sharp flavor and blue-green veins from the Penicillium mold. Cabrales is one of the most intense cheeses in Spain.

3. Mahón (Menorca, Balearic Islands) – Cow’s Milk

Mahón is a cow’s milk cheese with a smooth, creamy texture and a slightly salty, tangy taste due to the island’s salty air and grazing pastures. It’s often aged for 2 to 12 months, with older Mahón developing a sharper, more complex flavor.

4. Tetilla (Galicia) – Cow’s Milk

Tetilla is a soft, mild cheese with a creamy texture and mild, buttery flavor. It’s shaped like a teardrop and made from cow’s milk in the green pastures of Galicia.

5. Idiazabal (Basque Country and Navarre) – Sheep’s Milk

Idiazabal is a hard, smoked cheese made from Latxa and Carranzana sheep’s milk. It has a rich, nutty flavor with a distinct smoky undertone due to traditional smoking over beechwood or cherrywood.

6. Roncal (Navarre) – Sheep’s Milk

Roncal is one of Spain's oldest cheeses, made from raw sheep’s milk. It has a firm texture and a strong, slightly spicy flavor with nutty and earthy notes, reflecting the rugged mountain pastures of the Pyrenees.

7. Garrotxa (Catalonia) – Goat’s Milk

Garrotxa is a semi-soft cheese with a pale, ivory color and a grayish rind. Made from goat’s milk, it has a mild, earthy flavor with hints of herbs and nuts.

Spanish cheeses reflect the country’s diverse landscapes and traditions, offering a wide range of flavors and textures. Manchego, Cabrales, and Idiazabal are protected under Spain’s Denomination of Origin (DOP) system, ensuring their authenticity and quality.

Rosemary

Spices

Spain has a rich tradition of growing and using spices, influenced by its history of trade and cultural exchange with North Africa and the Middle East. The country's varied climate and fertile soils create ideal conditions for cultivating high-quality spices.

1. Saffron

Region: Castilla-La Mancha (especially around Albacete)
Cultivation: Saffron comes from the dried stigmas of the Crocus sativusflower. It’s planted in late summer (August–September) and harvested by hand in October and November, during early morning to preserve its delicate flavor and color.
Benefits: Saffron is rich in antioxidants and compounds like crocin and safranal, which may boost mood and memory.
Uses: It’s essential in Spanish paella, giving it a golden color and a distinct earthy, floral flavor. It’s also used in stews, rice dishes, and desserts.

2. Paprika

Region: Extremadura and Murcia
Cultivation: Paprika is made from dried and ground red peppers (Capsicum annuum). Peppers are planted in spring and harvested in late summer. In Extremadura, the peppers are traditionally smoked over oak wood to produce a rich, smoky flavor.
Types:
- Pimentón Dulce(sweet)
- Pimentón Agridulce(bittersweet)
- Pimentón Picante(spicy)
Benefits: High in antioxidants, vitamin A, and capsaicin, which may boost metabolism and reduce inflammation.
Uses: Key in chorizo sausage, stews, marinades, and sauces.

3. Bay Leaves

Region: Andalusia and the Mediterranean coast
Cultivation: Bay laurel trees grow year-round in Spain’s mild climate. Leaves are harvested in late summer when their aromatic oils are strongest.
Benefits: Bay leaves contain eugenol and cineole, which have antibacterial and anti-inflammatory properties.
Uses: Used whole in soups, stews, and sauces to add a subtle earthy aroma.

4. Rosemary

Region: Mediterranean regions (Catalonia, Valencia, and Andalusia)
Cultivation: Rosemary is a hardy, drought-resistant herb that thrives in poor soils and hot conditions. It’s harvested year-round, but its flavor is strongest in spring and summer.
Benefits: Contains rosmarinic acid, which has antioxidant and anti-inflammatory effects.
Uses: Used to season meats, especially lamb and chicken, and to flavor breads and oils.

5. Thyme

Region: Central and southern Spain
Cultivation: Thyme is planted in spring and thrives in dry, rocky soils. It’s harvested in late summer when the essential oils are most concentrated.
Benefits: Rich in thymol, which has antiseptic and antimicrobial properties.
Uses: Used to season meats, vegetables, and sauces, and as a key ingredient in herbal teas.

6. Oregano

Region: Andalusia and Castilla-La Mancha
Cultivation: Oregano thrives in dry, sunny conditions and is harvested in summer when the leaves are most aromatic.
Benefits: Contains carvacrol and thymol, which have antibacterial and antifungal properties.
Uses: Common in tomato-based dishes, marinades, and grilled meats.

7. Cumin

Region: Andalusia and Murcia
Cultivation: Cumin is planted in early spring and harvested in mid to late summer once the seeds mature and dry.
Benefits: Aids digestion and may help regulate blood sugar levels.
Uses: Used in stews, meat rubs, and spice blends like Moorish adoboand chorizoseasoning.

Summary

Spanish spices reflect the country's diverse landscape and culinary heritage. Saffron and paprika are iconic for their color and flavor, while herbs like rosemary, thyme, and bay leaves enhance the depth of Spanish cuisine. These spices not only add taste but also offer a range of health benefits, from reducing inflammation to supporting digestion.