It is true that some say that destiny is already written. But there are others who say quite the opposite, that one carves it for oneself, and that one owns it. I am in favor, as a reflective person, of a little of each part.
Many of the memories that come to mind from my childhood are related to gastronomy. And they are not exactly negative, as happens to many people, who remember even with pain, situations where they had a really bad time with food. In my case, it is rather the opposite. Born in Catalonia and of parents from the province of Huelva (Andalusia), I had a gastronomic approach that was different from that of other people who were also born in or around Barcelona. Andalusian gastronomy was very well integrated into my family, such as stews, which were called "potajes" there, I ate them with lentils, chickpeas or beans, and with all their "added value" included, such as "pringue" (bacon, black pudding, meat, chorizo...) also soups made with a good ham bone..., and other recipes that I remember with great affection, such as anchovies in vinegar or scrambled eggs. That culinary culture was based on the fact that, to do things well, what is most precious today is required, the time to prepare them. And thus, obtain an optimal result from those traditional recipes.
But if I must remember something fondly from my childhood, it is my summer vacations, and on some occasions, also those of Easter. There I discovered, in its maximum dimension and depth, the gastronomy of Huelva. Starting with some sandwiches that were nothing like those that could be enjoyed in Barcelona. The sausage, for example, was very different, juicier, with more consistency, of many kinds and with a very different flavor. It could be said that that was my first gourmet product that I appreciated on my palate, and that it made me see that, despite having the same name, the products could be very different, and their qualities, too.
Later, the ranges were also much broader, the white chorizo (it is called that because it does not have paprika) was something that drove me crazy, but also other products that were a "novelty" for a Barcelona urbanite, such as the blood sausage, black pudding, chorizo sausage…etc., now I think about it and I can only smile a smile of authentic and pure happiness. In addition, you appreciated it more because you shared it with people (friends and relatives, who advised you on what you ate).
Lomito and Bellota Ham, a full stop
But there were two products that stood out above the rest. Because its flavor and texture were so different from what I had tried before (they were simply of inferior quality), and I will always remember them as that turning point, a before and after. The acorn loin It was something spectacular, of a much darker color and with a texture and flavor unknown to me to date, and that made me literally enjoy them “like a child”. The “loin tapas” with village bread they were of another level, and in that, I did make a contribution to the local gastronomy, which my relatives have later thanked me for, as is the "Pa Amb Tomàquet" (bread with fried tomato). With just the right touch of extra virgin olive oil, made that dining experience even better.
And then there was acorn-fed ham. New paragraph. I was used to Serrano ham, a salty but pleasant ham, but without a consistency that would make you think of it as a unique product. The origin of my parents, Calanas (Huelva) It has certainly added to my knowledge of this delicacy. It is located near the sland of Aracena, known worldwide for the people of Jabugo. One of the cribs 100% Iberian breed pig, a bigger, darker pig, and when you see them you just fall in love with him.
And when you get there, you are truly absorbed by everything, the smell of cured ham in the dryers, of the shops where they sell the "acorn-fed" product with extensive ranges of products derived from the Iberian pig. A store “Haute Couture”, but of Iberian gastronomy. I remember those trips to Jabugo to buy products and take them back to Barcelona, as one of the happiest days of the holidays. It was like being at Christmas… but in summer. Well loaded with products to enjoy at home during the fall and winter months. Go shopping remembrances in the Iberian Peninsula It was simply a good reason to unite the family and share those moments together, which, moreover, would remain in my memory forever, and that today I can look back on happily having enjoyed them.
Made in Spain Gourmet: a stimulus for my life
At the end of 2019 I already had the bug to materialize something concrete that would give me a different stimulus to my working life, oriented to date, to business consulting and marketing. Gastronomy was already part of my business in the events we organized, but I wanted to have more knowledge of our products through their producers, and to have them explain to us in first person their stories and their passions when preparing them.
Discovering products that we knew, has been something extraordinary. From preserves, to honeys o nuts, to name a few of them. Of course, the most exciting thing is meet the people who are behind these products, with whom we share the love for ours and for the maximum quality, preserving the territory and the ways of elaborating these gastronomic treasures.
Made in Spain Gourmet it becomes the meeting point between that producer who loves his land and his products, with the consumer who does not know them but wants to taste them, knowing that he contributes to the circular economy, that is to say that his purchase goes directly to the producer, because we are personal recommenders and ambassadors of these brands, taking responsibility for their quality.
We are an online gourmet shop with people behind, and not a marketplace cold and impersonal where the "auction" of the products is seen only when entering them.
We are the real alternative to market places, and we transmit a model of professional exercise of RESPECT to all actors in the value chain starting with the producers and their workers, as synonymous with EXCELLENCE, QUALITY, TRUST AND PROXIMITY, and reaching the consumers of easy and transparent way. We are the trusted person for your purchases of Spanish gourmet product.
Our goal is to reach to the largest number of people who wants to be sure buy directly from a producer, as many different products as possible, products very difficult or almost impossible to find in their cities, even their countries (Europe), because the selection made by Svetlana, Xavi and Israel, is of the highest quality and we guarantee that these Spanish gourmet products areTotally High End!
Democratizing the gastronomic experience that brings happiness is our goal, and that from a very young age I was lucky enough to enjoy and appreciate. Now, I just want to share it with you.
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.
