CHORIZO DE PAMPLONA: Garlic mellowed by a hint of pimentón makes this a delicious eating sausage.  To get the right texture, the pork for these sausages is ground twice with a 24-hour rest period between grindings. It is cured three to six months, depending on its dimension.

CHORIZO DE SORIA: From the medieval city of Soria come some of the highest quality embutidos in Spain. Like other chorizos, it is seasoned with paprika, sea salt, garlic and other spices. What makes this chorizo distinct is that it has large chunks of pork loin throughout, and contains much less fat than the typical chorizos.

SOBRASADA: When it is whole, this Majorcan sausage resembles salami, but its texture is soft and almost spreadable. Sobrasada's deep-wine color comes from the large quantities of pimenton and black pepper used in flavoring it..

JAMÓN SERRANO: Spanish cured ham comparable to Italian prosciutto, its flavor is sweeter and nuttier.

BUTIFARRA: Chubby, white and mildly flavored, these Catalonian style sausages from around Barcelona are lean. As is true of many Catalan sausages, the familiar pimenton in the seasoning is absent.  Instead, the delicate flavor of butifarritas comes from a mixture of white pepper, garlic, and nutmeg.

YOUNG MANCHEGO: Manchego's sharp, complex, buttery flavor is due in part to the Manchego sheep's milk from which it is produced. It always carries a "denominacion de origen" label, assuring that only cheese made in the region may bear that name. The youngest cheeses are cured 60 days; Manchego is typically offered with fresh fruit or quince paste, membrillo, and a chilled fine Sherry.

TRONCHON: Made from a blend of goat, sheep and cow milk, this unique volcano-shaped cheese is beautiful and delicious. With its smooth, buttery, fresh flavor and springy texture, Tronchon is great with green Spanish olives and a fruity red Rioja.

ALLIOLI: Unlike the aïoli of Provence and the aillade of Languedoc, the true Catalan allioli (all, “garlic,” i, “and,” “oli,” oil) is made without eggs, using only garlic, olive oil, and salt.

BOQUERONES: Flat white anchovies fillets marinated in vinegar. Nothing like the salty anchovies you find on pizzas, instead they have a flavor more reminiscent of pickled herring. We drain them and add garlic, olive oil and parsley.

ROASTED PIQUILLO PEPPER: Small tangy peppers native to the rural village of Lodosa in Navarra. They are fire-roasted then hand-peeled and packed in their own juices..