PROMOTED CONTENT
elving into a Spanish larder always rewards with fine ingredients, such as fiery smoked paprika, juicy olives, extra virgin olive oil, sherry and cider vinegar and
tangy sun-dried tomatoes – each product perfected over centuries by generations
of passionate artisans.
Right now, preserved fish and vegetables – sustainable, delicious, convenient and healthy – are enjoying a renaissance. Our appreciation of the culture of conservas, the centuries-old craft of food preservation through canning, is in the limelight as home cooks look to the store cupboard for inspiration for nutritious, great value meals.
Just open tins and jars packed with Spanish sunshine to discover that they taste equally good preserved as they do fresh; from artichokes, asparagus, and anchovies to razor clams and cockles. Prepared and packaged as gourmet products, they’re sought after by international chefs and high-end delis, and often eaten straight
from the can at the best tapas bars.
D
Straight out of Spain – and packed with glorious sunshine – preserved meat and vegetables are in high demand. Here’s what to look for and how to make the most of them, says Renate Ruge
Terroir to table
DISCOVER MORE
Store cupboard heroes
Top of the tins
Terroir to table
Store cupboard heroes
Top of the tins
Terroir to table
For more on Spain’s PGI preserved food, from fantastic tinned and canned fish, fruit
and vegetables to inspiration on where it grows, and where you can pick your own and meet passionate producers, visit foodswinesfromspain.com/spainfoodnation
Illustration: Elen Winata for News UK
elving into a Spanish larder always rewards with fine ingredients, such as fiery smoked paprika, juicy olives, extra virgin olive oil, sherry and cider vinegar and
tangy sun-dried tomatoes – each product perfected over centuries by generations
of passionate artisans.
Right now, preserved fish and vegetables – sustainable, delicious, convenient and healthy – are enjoying a renaissance. Our appreciation of the culture of conservas, the centuries-old craft of food preservation through canning, is in the limelight as home cooks look to the store cupboard for inspiration for nutritious, value meals.
Just open tins and jars packed with Spanish sunshine to discover that they taste equally good preserved as they do fresh; from artichokes, asparagus, and anchovies to razor clams and cockles. Prepared and packaged as gourmet products, they’re sought after by international chefs and high-end delis, and often eaten straight from the can at the best tapas bars.
Straight out of Spain – and packed with glorious sunshine – preserved meat and vegetables are in high demand. Here’s what to look for and how to make the most of them, says Renate Ruge
DISCOVER MORE
D
For more on Spain’s PGI preserved food, from fantastic tinned and canned fish, fruit
and vegetables to inspiration on where it grows, and where you can pick your own and meet passionate producers, visit foodswinesfromspain.com/spainfoodnation
Terroir to table