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DON'S TRAVELS

LA TIENDA'S FOUNDER, DON HARRIS, REFLECTS ON THE FASCINATING CULTURE & CUISINE OF SPAIN

Can It, Jar It, Salt It! Spain’s Top Five Preserved Seafoods

DON'S BLOG

Can It, Jar It, Salt It! Spain’s Top Five Preserved Seafoods

There is a saying that Madrid is Spain’s biggest fishing port. Visit any food market in landlocked Madrid and you will understand why. Beautiful whole fish with crystal clear eyes stare up from their beds of ice, just hours after they were caught. Crabs and lobsters wiggle their antennae as razor clams push themselves along and try to escape their containers. When it comes to seafood, Spaniards...

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Free-Range Ibérico de Bellota Pork for the Grill or the Pan

PRODUCT STORIES

Free-Range Ibérico de Bellota Pork for the Grill or the Pan

We realized we hadn't tasted pork like this for a long, long time. Or maybe we had never had this experience before; perhaps it was a primordial memory from a time when pork meant something juicy, something complex and richly flavorful.

The occasion was a cookout at a house in Vista Hermosa, near Jerez. Our friends at Jamones y Embutidos Fermín had sent us samples of free-range Ibérico...

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REGIONS OF SPAIN

Basque Country

Our family enjoys visiting the proud and gracious Basque people -- not only to enjoy their famous cuisine, but because we enjoy the flavor of their life as sea-going people. They are intimately tied to the sea in every imaginable way – from the many small fishing boats plying the Bay, to the great port of Bilbao and the elegant seaside city of San Sebastián.

Formerly only known as a bustling...

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The Byways of Galícia

ITINERARIES

The Byways of Galícia

Many people are unaware of this Celtic region in northwest Spain, north of Portugal. With bagpipes, rias / fjords and rolling green hills dotted with cows, Galícia reminds many people of Ireland. The Gallegos are distinct down-to-earth people. There is some evidence that the Celts of the British Isles migrated from this part of Spain. This compact itinerary we found very satisfying. We were in...

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