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Flavors from Spain

The genuine cuisine from Spain is unknown in some areas of the United States. However, of all major European cuisines (Italian, Greek, French, Portuges, etc...), the Spanish cuisine is perhaps one of the most extensive, sophisticated and richest in the world. The base that substantiate this statement is the quality of the raw materials offered by the land and the long tradition on their exploitation and commercialization. The proof is the long line of top chefs that are either native or have been educated in this environment of limitless resources for their recipes. We want to make these resources available to the public for two purposes: (i) let the public discover the freshness of the flavors from our country, Spain; and (ii), show the public of the Reading Terminal Market how to use them at home to indulge their family members or guests on any event.

Iberian ham and cold cuts. The ham of the acorn fed pure-bred Ibérico pig is a masterpiece of the culinary culture of Spain; this ‘umami’ product possesses an exquisite aroma and incomparable bouquet taste. Ibérico Ham de Bellota is probably the most popular Spanish ham in the world due to its top quality. The selection of wild-roaming, purebred black 

Iberian pigs (‘patas negras’) fed with acorns, three years of healing in natural cellars and the ancient art of master ham, are the elements that come together to create this masterpiece of flavor. The Iberico Ham de Bellota is an excellent substitute for red meat and it is different from prosciutto (as you can see in this article).

Other Spanish Deli meats include:

  • Chorizo, a sausage made of pork, sweet or spicy pimentón (paprika), and salt, that can be sliced and paired with cheese, or chopped and fried in olive oil, or just served with bread for sopping up the spicy, flavorful drippings. This product can vary tremendously from region to region in Spain, all depending on the coarseness of the grind, the sausage length, width, density and curing time.

  • Morcilla,Spain’s blood sausage earned its reputation as one of the most accessible black puddings thanks to the inclusion of a starchy filler, most commonly rice, which mimics the mouthfeel of a traditional meat sausage. The pork blood is flavored with garlic, onion, and pimentón; when sliced and fried in online oil, the edges crisp up in a rich textual counterpoint to the soft interior.

  • Fuet, a Catalonian sausage that is thin and long in shape, similar in texture to chorizo but with

  • Lomo Embuchado, considered one of the finest forms of Spanish charcuterie, this dry-cured pork tenderloin dusted with pimentón, wrapped, and set to cure for months is meaty, lean and intensely flavorful. Served sliced thin to enhance the enjoyably chewy texture, it’s at its best paired with something fruity, fatty, or both: drizzled with olive oil, or eaten in the same bite as an olive or piquillo pepper. A particular version of this cured meat is the lomo embuchado iberico de bellota. It’s not just any pig that gets elevated to this fate: this cold cut comes from pata negra pigs, making it richer in both color and marbling than its cousin. It has also a more dense, nutty flavor that holds its own without accompaniments.

the heavy dose of pimentón replaced with black pepper. Dry-cured and intensely flavorful, it’s traditional served whole on a wooden board, accompanied by a sharp knife for diners to slice their own portions.

Regional Spanish Cheeses. Spain produces well over 100 different varieties of cheese with each region offering up its own specialty from fresh to cured, fermented to blue-veined. One essential characteristic is the type of milk used in the production which varies from region to region, the time of the year it is produced, the climate 

and tradition. Spanish cheese is made from cows, sheep's or goats' milk, or indeed a mixture of all three. In general cow's milk cheeses are found in the north, along the Cantabrian coast, from Galicia to the Basque Country, and along the northern Cantabric Mountain Range and the Pyrenees. Sheep's milk cheeses are found inland, from the north, in Cantabria and the Basque Country, down to the flats of Castilla-León, Castilla La Mancha, Aragón and Extremadura. And finally, goat's milk cheeses are found mostly along the regions of the Mediterranean coast, from Catalonia to Andalucia. Mixed milk cheeses are generally produced across the whole country with the predominant milk of each area being more used in the mixes. Quality cheese production is taken very seriously in Spain as there are currently 31 cheeses with Denominations of Origin (D.O.) in Spain. You can read more in this guide

Canned & Jarred. Canned Seafood from Spain products are considered of gourmet quality. Spaniards preserve all sorts of fish and shellfish in cans or glass jars like Bonito del Norte, cod-fish, anchovies or delicatessen like angulas. In fact, the canned version is often seen as even more exquisite than the freshly coked clams, mussels or chipirones.

Olives and Olive oils. From the southern olive groves of Andalucía to the northern region of Catalonia, Spain, the number one producer of olive oil in the world, offers the largest variety of unique oils that are as distinctive and diverse as nature itself. We intend to offer the best selection of oils to our customers at the Market which will be revised every year in order to maintain the quality of our selection. Some of the gourmet brands we intend to include are: Marques de Valdueza, Marques de Griñón, Castillo de Canena, Abbae Quelies, 1881, etc...

Gourmet Spanish olives, pickled vegetables and capers are also traditional ingredients in every Spanish household that makes perfect companion to a good cheese and a great Spanish wine. We will include a wide selection of these delicacies in either their stuffed or plain version, spice flavored or bathed in luscious garlic. Some of the products we already carry, but we will expand, are: Anchovy-stuffed olives ‘La Española’, Season Spanish Queen Olives, Olive pates (from black olives as well as Olive with piquillo peppers), etc...


Sherry Vinegar. This is a gourmet wine vinegar made from Sherry. It is produced in the southern Spanish province of Cadiz. This is another D.O. Product of Spain with its own body and flavor. We will offer three different styles of sherry vinegar in their Reserva (2 years aging in wood) and Gran Reserva (10 years aging in wood) format: Palomino, Moscatel y al Pedro Ximenez.

Condiments from Spain. Condiments in any cuisine are their distinguishing elements, almost the soul, giving a unique personality to each dish. In our store you will find best quality Pimentón de la Vera (D.O.) in its three variations: Sweet, bittersweet and Spicy, Saffron from La Mancha (D.O.), Ñora dry peppers, 'Ready-to-go' Paella condiments, and much more.

Sweets from Spain. Spain is home to hundreds of types of unique desserts including rich, decadent 


chocolate confections, crisp Marcona almond and honey turrón, exquisite pastries and traditional holiday cookies.

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