A Culinary Journey of Andalucia
Andalusia is one of the few regions in the world that can boast of such a spectacular variety of culinary products from both the land and the sea. It is privileged with a wide variety of ecosystems that have enabled non-endemic species to develop with maximum guarantees of safety and quality.
The wealth of the natural spaces: seas, mountains, desert, pastures, fields, meadows, vegetable gardens, river banks, marshes, and forests; the different types of climate in these environments, from sub-tropical to the desert and including Alpine and Mediterranean; the hours of sunlight; the nutrients in the earth and the different types of soil; the cultural legacy of the civilizations that have inhabited it; the tradition, imagination, and creativity of its people; innovation and cutting-edge technology have turned Andalusia into the Great Larder of Europe.
Andalusia is brimming with cuisine: ham, wine, olive oil, cheese, sole, mushrooms, jam, avocado, tomato, mango, langoustines, olives, anchovies, prawns, tuna... It offers so many things that it's essential to gather them under this section to make your search easier.
Andalusian Ham, Iberian and "serrano", is one of the star products of Spanish gastronomy. Andalusian ham is a delight to anyone who tries it, it is the most international, the most desirable, either as an accompaniment to or the highlight of the meal and its mere presence is a delight for the most demanding palate.
The quality of Andalusian hams is certified and accredited by the regulators for the three prestigious Designations of Origin existing in Andalusia and the strict controls imposed by other international bodies who feature this ham as a health food and recommend it for its properties and characteristics.
A passionate world that begins in the diversity of the Andalusian countryside, in the pastures, and which is subject to exhaustive controls throughout all the processes, from the selection and purity of the breed of pig, what it eats, its habitat, and how it is raised to the production and preservation of the product, respecting tradition and reflected in the traceability and labeling that guarantees the quality of our ham.
Olive oil is an essential part of Andalusian cuisine. Raw, it is the essence of the olive, its “liquid gold”. It is a daily pleasure to taste the Extra Virgin Olive Oil of Andalusia when added to salads, vegetables, patés, bread or toast. There is no substitute when preparing Andalusian gazpacho, Cordoba-style Salmorejo (thick gazpacho made with bread) or Porra Antequera (another variety of gazpacho), sauces, mayonnaise, and alioli, and it is supreme when accompanying Andalusian tomato, ham, cheese, and wine.
Olive oil is the great secret of fried fish, prawn omelets, fried vegetables, marinades, tempuras, and roasts. Then we have delicious sautés, stews, and casseroles that need to be created “with love”, unhurriedly and over low heat in order to preserve all their healthy properties.
Andalusia is the region with the highest production of olive oil in the world, with the province of Jaén at the forefront and internationally renowned as the "World Capital of Olive Oil“, and where the most important Fair in the sector is held ”Expoliva". The Region of La Loma (Úbeda, Baeza, etc.) is a “Sea of Olive Trees” and Martos is the leading district in production.
- Sourced from The Tourist Board of Andalucia