Gourmet foods for Christmas
Iranian Tanit Caviar, English Stichelton blue cheese, Spanish Cinco Jotas Iberico ham, French Maison Castaing foie gras and Norwegian Hansen & Lydersen salmon: five delightful treats that will make a great difference in your menu.
During the upcoming festivities you will want to embellish your table with your finest tableware and crystal glasses and the best wines and champagnes. But if you really want to make a difference you will consider these exclusive gourmet products that will make your celebration a gastronomic event.
Caviar Tanit, based in Barcelona, distributes some of the best caviar in the world. Among its wide selection stands out its exclusive Iranian Beluga Caviar, characterized by large roe with translucent gray color, creamy texture and a complex sea flavor that lingers in the mouth for a long time. This exclusive and expensive Iranian caviar is extracted from the Huso Huso sturgeon, one of the largest species that can weigh hundreds of kilograms and live more than one hundred years.
Stichelton is an English blue cheese similar to the well-known Blue Stilton that can be found in any store in the world, but what makes the Stichelton special and unique is that it is prepared with unpasteurized cow’s milk from the Holstein Friesian from Collingthwaite Farm in Nottinghamshire. The result is a delicious cheese with exceptional flavor and aroma. It is an ideal cheese to finish a meal thanks to its mild taste and succulent creamy texture.
Cinco Jotas, a Spanish company based in the town of Jabugo, in Huelva, Andalusia, can boast of making what is perhaps the best 100% acorn Iberian ham in Spain. It is a unique product, a true Spanish tradition made with the back legs of the Iberian pig that grows freely in the extensive meadows of southwestern Spain and is fed only acorns. Its aroma and exceptional flavor make it an essential treat at the Christmas table.
In 1925, Maison Castaing started to produce this renowned duck foie gras in the Chalosse area of the French region of Landes. Today it is distributed all over the world to prestigious hotels, restaurants, department stores, delicatessens and traditional boutiques. The Maison Castaing foie gras is made only with the liver of ducks raised in the Landes region. Thanks to its texture, flavor and remarkable organoleptic properties, it is ideal to be consumed as an aperitif — and always accompanied by a good sweet wine.
Ole Hansen is the manager of Hansen & Lydersen, a company based in London, England, which produces a smoked Norwegian salmon that at Christmas time is considered a must at any festive table. It comes from a traditional Norwegian recipe dating from 1920, and its originality lies in its vertical cut, in thick slices that bring forth all the flavors, from the smoked parts to the fresh meat closer to the skin. The taste is delicious, with salty and sweet aromas, a strong color and smooth texture, and a wonderfully creamy finish. ■
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