Best Sellers Cádiz Gourmet Brands

Cádiz Handmade Cheese

El Bosqueño. El Bosque, Cádiz

As master’s cheese makers, Ramón and Miguel Gago started the El Bosqueño cheese factory in 1986. El Bosqueño is one of the oldest and most awarded cheese factories in the province of Cádiz. The elaboration of their chesse is still completely handmade and based on the best ‘Payoya’ goat milk and ‘Merino Grazalemeña’ sheep native to the Sierra de Grazalema, in Cádiz.

The cheese factory has received numerous awards in national and international competitions and organizations. Among the most important are the World Cheese Awards, the International Cheese Awards, the Rome Prize and the Gourmet Cheese.

El Bosqueño has in its facilities El Bosque, in the Sierra de Grazalema, in Cádiz. They also have a small cheese museum in which they disseminate the quality and traditional ways of elaboration of cheese in factories in the area, as well as delving into the unique characteristics of ‘Payoyas’ goats and ‘Merino Grazalemeña’ sheep that make El Bosqueño cheese a gourmet product with a unique flavor.

La Abuela Agustina. Grazalema, Cádiz

La Abuela Agustina cheese factory is located in Grazalema. It is one of the smallest dairies of the Sierra de Cádiz, which makes its products very limited and exclusive. With a centenary recipe, the unique characteristics of the microclimate in Grazalema and the great milk provided by ‘Payoyas’ goats and ‘Merino Grazalemeño’ sheep, the family produces premium quality cheeses in a totally traditional and artisan way.

El Gazul. Sierra de Grazalema, Cádiz

El Gazul cheese were born from the passion of its founder, Jorge Puerto, for the artisan cheeses and with the desire of continuing his family tradition. The key to the success of this, many times awarded, ecological cheese, is the selection and care of the raw material used. The cheese factory produces its artisan cheeses following parameters linked to organic farming. The result is handmade and ecological cheese of the highest quality, healthy and tasty, and that protect the quality of life of livestock and the environment of the Sierra de Grazalema.

El Gazul cheese of the Sierra de Grazalema have been awarded for their flavor and quality on numerous occasions by competitions and national organizations (Best cheeses of Spain, Cheese producers of the Sierra de Cádiz, Andalusian contest of artisan cheeses, etc … ) and international (World Cheese Awards, Organic Cheese Award, International Capraespaña, etc …) since 2013.

El Gazul cheese from the Sierra de Cádiz has a very limited production, and a demand that goes beyond the borders of the country. The desire of the cheese factory is to produce a cheese whose taste is pure. They focus their afford on the quality of life of the cattle and traditional way of elaboration, without additives that modify their exceptional flavor.

Quesos Payoyo. Villaluenga del Rosario, Cádiz

Carlos Ríos Moreno and Andrés Piña Calle founded Payoyo Cheese in 1996 in Villaluenga del Rosario, a small town in the mountain range of Cádiz. The reason for its name “Payoyo” is due to the nickname used to identify people from Villaluenga del Rosario. Carlos and Andrés patented ´Payoyo´ as the brand for its entire range of products from goat and sheep milk.

The company currently collaborates with 32 farmers of the Sierra de Grazalema for the provision of the necessary raw material for the production of their cheese. Payoyo cheese elaborates goat, sheep and mixed cheeses. In its range of cheeses have handmade fresh, semi-cured and cured cheese. In addition, and with the desire to innovate, the brand began to make marinated cheeses in iberian butter, rosemary, wheat bran and paprika.

Throughout the history of the company, its cheeses have received more than 175 awards from national and international organizations and competitions. At the World Cheese Award 2018/19 held in Bergen, Norway, Payoyo Cheese received 17 awards and became the brand with a greater number of edition awards in Spain. In addition, his Payoya goat’s semi-cured cheese obtained the maximum mention of three stars at the Great Taste Awards held in London.

Extra Virgin Olive Oil Sierra de Grazalema

Extra Virgin Olive Oil Olivar Sierra de Cádiz

The extra virgin olive oil Sierra de Cádiz belongs to the Denomination of Origin of the same name, which was created with the desire to protect the high quality and authenticity of the oils produced in Sierra de Grazalema. The Sierra de Cádiz Denomination of Origin consists of Puerto Serrano, Alcalá del Valle, Torrealháquime and Zahara de la Sierra, all of which are from the province of Cádiz, in addition to the bordering terms of Pruna, Algámitas, Villanueva de San Juan and Coripe belonging to the province of Seville.

With a fruity aroma and intense green the balanced flavor offers a slightly bitter and spicy taste with a finish full of nuances and freshness. Sierra de Cádiz extra virgin olive oil is probably one of the most valuable and protected products due to its high quality and authenticity of the province of Cádiz.

It covers the mountain municipalities of Algodonales, Olvera, El Gastor, Setenil de las Bodegas, variety Lechín covers 50% of the cultivated area of ​​the olive grove that protects the Council of the Denomination of Origin Sierra de Cádiz. This is a strong and resistant olive, suitable for limestone soils, such as those that dominate the Sierra de Cádiz. It is a productive variety whose ripening occurs promptly. Its oil has its own character and is classified as high quality olive oil.

The existing varieties in the Sierra de Cádiz in order of importance are: Lechín, Picual, Verdial, Manzanillo, Hojiblanco and Almeño de Montilla. The Regulatory Council guarantees the origin and quality of the oils under the Sierra de Cádiz Denomination of Origin, whose flavor is unmatched due to the climatic and geographical characteristics of the environment.

Extra Virgin Olive Oil Oleum Viride. Zahara de la Sierra, Cádiz

Oleum viride extra virgin olive oil is a premium and mountain organic product, since 2004 it has successfully produced in Zahara de la Sierra, Sierra de Grazalema, Cádiz. The Cadiz olive groves are generally difficult to harvest, often located on steep slopes that require the harvesting to be done purely by manual labour. As a consequence of the extreme conditions of the terrain and the unique climate, the result is this exceptional extra virgin mountain olive oil with fruit tones, resulting in a unique sweet and soft taste.

The Oleum oil brings together the knowledge and ancient arts of traditional olive growing in the Sierra de Grazalema, organic farming is an essential aspect in the forms and practices of cultivation and extraction.

The varieties of olives used by Oleum for the production of its premium extra virgin olive oil are the Manzanilla de Zahara, Arbequina and also hints of Lechín olives .

The Oleum mill offers small farmers the opportunity to extract oil from their olives using the Oleum mills. This practice is known as Maquila, the extraction of homegrown oil for self-consumption.

Extra Virgin Olive Oil Molino El Salado. Olvera, Cádiz

The extra virgin olive oil of the Finca “El Salado” has been extracted from millenary olive trees since 1715, located next to the Salado River, in Olvera, ‘White Town’ in Sierra de Grazalema, Cádiz. In 1940 the production of this extra virgin olive oil started with Antonio Troya Guardad, he began manufacturing the oil in a mill using the traditional cold pressing system which had been used by many generations before. The Troya-Catalejo family continued to produce the extra virgin olive oil until today. The family use their vast experience, knowledge and traditions that span hundreds of years to keep the important craftsmanship in olive cultivation in the Sierra de Grazalema.

The olives used are those of the “El Salado” and “Canuto” farms, in which the Lechín variety, also known as “Zorzaleña”, predominates. This is a vigorous olive tree, resistant to climates and complicated geographies, suitable for difficult limy soils. The color of the oil is greenish yellow, with fruity and fresh mouth tones and a clean aroma, all of these characteristics of the Lechin variety.

The result is a premium pure extra virgin olive oil without any additives that modify its unique and highly differentiated flavor.
The premium extra virgin olive oil from El Salado Mill belongs to the Sierra de Cádiz appellation of origin. Due to the superior quality of the olive oil produced in the province of Cádiz and with the purpose of safeguarding its value and avoiding plagiarism, the Sierra de Cádiz Denomination of Origin was created. This body is responsible for certifying that the oil marketed under this name meets the quality standards of Cadiz oil.

The high quality of the oil is due to the situation of the olive groves, the climate and soil type of the Sierra de Grazalema, as well as a mixture of different varieties of olives in the area. The processes used for extracting extra virgin olive oil are through presses, with only some physical mechanisms used to protect the product from unnecessary processes that affect or modify its properties, aroma and flavor. This makes production limited and highly valued.

The extraction of extra virgin olive oil begins in November. The olives are transferred to the El Salado mill for classification, washing and crushing. This generates a first dough that will be pressed to extract extra virgin olive oil. The difference between the densities of the oil itself and the vegetable water of the olives causes the natural separation. The extra virgin olive oil is stored protected from light and at room temperature for later classification and packaging.

Red Tuna ‘Almadraba’

Gadira. Barbate, Cádiz

Gadira is a Cádiz canner with more than 30 years of history centered on the sea and the wild tuna of almadraba. Its facilities are located in one of the most important wild tuna fishing villages in Spain and the world, Barbate, in the province of Cádiz.

The art of the capture of the wild tuna of almadraba (Thunnus Thynnus) in the province of Cádiz is millennial, specifically more than 3000 years of history. The fishermen and the roots of the canning are completely linked to the sea and the wild tuna of almadraba, so the love and respect for these are a fundamental part of their catches ensuring the sustainability of the species, and for example, no captures are made of wild tuna less than 70 kgs.

Although they have incorporated new technologies that allow them to assure the quality of the wild tuna, the traps and fishing forms maintain their traditional form of capture.

The cannery focuses its work on wild red tuna, preserves and salted fish.

Gadira

Gadira is a Cádiz canner with more than 30 years of history centered on the sea and the wild tuna of almadraba. Its facilities are located in one of the most important wild tuna fishing villages in Spain and the world, Barbate, in the province of Cádiz.

The art of the capture of the wild tuna of almadraba (Thunnus Thynnus) in the province of Cádiz is millennial, specifically more than 3000 years of history. The fishermen and the roots of the canning are completely linked to the sea and the wild tuna of almadraba, so the love and respect for these are a fundamental part of their catches ensuring the sustainability of the species, and for example, no captures are made of wild tuna less than 70 kgs.

Although they have incorporated new technologies that allow them to assure the quality of the wild tuna, the traps and fishing forms maintain their traditional form of capture.

The cannery focuses its work on wild red tuna, preserves and salted fish.

Herpac. Barbate, Cádiz

Herpac is a family business leading in the canned, salted and smoked fish industry. After years of experience working with seafood, the brothers Francisco and Diego Pacheco started Herpac in 1986. Initially, the main product was ‘mojama’ (tune dried on the Sun). Today they market around a hundred different products, all from the sea.

Its ‘mojama’ is still one of the most recognized in the world, and has been distinguished with the seal of the Protected Indication “Mojama de Barbate”. Among its flagship products are also canned red tuna and handmade smoked tuna fish. Its products have been awarded repeatedly by competitions and national and international organizations.

The company is run by the second and third generation now. They continue improving their production processes, but their main concern is to keep the tradition around the ‘almadrabas’ in the coast of Cádiz. The new products and elaborations the company launched in the last years are based on the typical products and popular recipes of the province of Cádiz.

La Chanca. Barbate, Cádiz

La Chanca was founded by the Gómez family in the 50s, in Barbate (coast of Cádiz). It is one of the oldest and most reputable canning and salting facilities on the coast of Cádiz. La Chanca specializes in canning and salting fish from the ‘almadraba’. Although red tuna ‘almadraba’ is their flagship product, they also produce gourmet products with other fish such as melva, mackerel or anchovies. Smoked and semi-smoked products are also part of its range of products.

A second generation of the family is currently running the factory. They have achieved a great growth in the last years due to the quality of the fish used to elaborate their products and the traditional manufacturing methods used. The family has known to add advances and improvements in their capture and production processes, without abandoning the traditional methods of elaboration and recipes from the coast of Cádiz.

Currently, the family produces more than 70 products based on different fish and traditional recipes from the coast of Cádiz. The family founded a small Tuna Museum in one of its facilities in Barbate in 2012. The museum consists of a guided tour during which the visitor is transferred to the 50s (years in which the company La Chanca was founded), explaining in detail the ways of catching red tuna and the means used to do so. In addition, a sample of the cutting of a tuna or “ronqueo” is made while explaining the process and the differences in the characteristics and flavor of each part.

Petaca Chico. Conil de la Frontera, Cádiz

Petaca Chico was founded in 1993. Pedro Muñoz is “Petaca Chico”, that is how he was called by his friends and neighbors when he was young as way to differentiate him from the rest of his cousins. From a very young age, Pedro Muñoz traded with fish in the streets of Conil and other towns of the coast of Cádiz to help his father. When Pedro turned eighteen, he began to market fish to other provinces of Andalucia and Spain. Nowadays, Petaca Chico’s products are classified and sold as delicatessen products in the richest countries in the world.

Petaca Chico specializes in the capture of red tuna, octopus and other local fish, and serves red tuna and other almadraba fish to some of the best restaurants in the world. The company is one of the leading companies in its sector. The key to its success is the fishing tradition learnt from generation to generation and the love of the sea as a distinctive sign of the people of the coast of Cádiz.

Agriculture

Conservas y Salsas Cantizano. Paterna de Rivera, Cádiz

Conservas Cantizano is a family business with a deep passion for agriculture and gastronomy. Juan Antonio and his family grow their own peppers, tomatoes, garlic, onions and other vegetables. Traditionally and with special care to safeguard the quality of their crops, they use their crops for the preparation of their sauces and preserves. In addition, wild fruits and herbs such as tagarninas, thistles or artichokes are used to create original vegetable preserves of premium quality.

Because they base their production on seasonal products, the production of canned and Cantizano sauces is very limited. The preparation is completely handmade, without preservatives or artificial colors, and with the use of only traditional methods of conservation based on extra virgin olive oil, Sherry vinegar.

Juan Antonio Cantizano and his wife Isabel María Pérez have their crops in Paterna de Rivera, a village located in the center of the province of Cádiz, and between the Natural Park of the Alcornocales and the Vega del Guadalete.

Traditional Cakes

Sobrinas de las Trejas. Medina Sidonia, Cádiz

Sobrina de las Trejas is a family and handmade confectionery of great prestige in the province of Cádiz. The workshop was born in 1852 in Medina Sidonia by the Trejo sisters. These were pioneers in the commercialization of typical products from Medina Sidonia. Years later they gave their business to their niece, a fact that gave name to the confectionery. Finally the management was assumed by her father, José Mesa.

Sobrina de las Trejas specializes in the preparation of artisan pastry based on masses and raw materials typical of the province of Cádiz and its strong relationship with sweets from the Christian and Arab tradition. The flavors obtained from the recipes transmitted by five generations in the family are unique. Tradition, selected raw materials, as well as love and care for what they do, result in handmade products of the highest quality.

In recent years, the family has expanded its facilities and product list in order to please and give a better service to its customers. That said, the workshop continues to focus on handmade elaborations based on centuries-old recipes and typical raw materials from Medina Sidonia and the province of Cádiz. Their alfajores, amarguillos, tortas pardas, yemas de canutillo, empanadillas de batata o turrón de Cádiz are probably the most demanded artisan products.

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