Summary

Edited by LANDALUZ, Association of Quality Food Products within Andalusia

Editorial Board LANDALUZ, Association of Quality Food Products of Andalusia D. Manuel Jurado Toro D. Ángel Gómez Esquinas 36 Routes D. Álvaro Guillén Benjumea D. Jesús Barrio Rubio Ronda D. Alfonso Hidalgo Romero D. Francisco Artacho Sánchez

General Secretariat D. Juan de Porres Guardiola D. Santiago Urquijo Ruiz-Giménez D. Pedro Parias Jiménez Dña. Mariella Cingolani Coronel D. Miguel Angel Jiménez Segador D. Armando Dávila Miura Dña. Rocío Rodríguez Hervella

Editorial Coordination and Design GLOBAL PRESS Paloma Rodríguez Rodríguez Rocío Manteca Medina Avda. San Fco. Javier, 24 Edificio Sevilla I - planta 9ª - Mód. 11, 41018 Sevilla Tel.: + 0034 954 92 32 33 - 627 955 630 Fax: + 0034 954 92 29 65 26 Flavours [email protected] Ham

Photographies Miguel Ángel Cano Pérez Landaluz´s archive

This magazine has the support of EXTENDA, Trade Promotion Agency of Andalusia. 32 Flavours Tragabuches

LANDALUZ, Association of Quality Food Products witin Andalusia Avda. de Grecia 8 - 41012 Sevilla Tlf: +0034 954 23 48 49 +0034 954 29 63 19 Fax: +0034 954 62 32 06 [email protected] www.landaluz.es

We would like to thank you: Real Maestranza de Caballería de Ronda (www.rmcr.org)

4 ANDALUSIAN FLAVOUR Summary

46 Pause Real Club de Golf de Sevilla

Summary...... 4 Words Editorial...... 6 Julio Moreno Ventas...... 8

Who we are Landaluz...... 10 Flavours Wine...... 18 Ham...... 26 Tragabuches ...... 32 Routes Ronda...... 36 Pause Real Club de Golf de Sevilla...... 46 Marta Prieto...... 54

Ideas Paulino Plata...... 60 New Features...... ,...... 68 We are ...... 82

10 Who we are 54 Pause Landaluz Marta Prieto

ANDALUSIAN FLAVOUR 5 Words

Dear friends: liquors and fizzy drinks, rice, hams and sausages, oils and fish preserves, etc. As the president of LANDALUZ Entrepreneur Association for In 2003, LANDALUZ created the Agricultural Quality within Department of Foreign Trade, Andalusia, it is a major satisfaction which is dedicated exclusively to be able to address you for the supporting and developing activities first time from this new related to foreign markets, for the promotional tool for trade abroad. companies who are members of With this first issue, I would like to the Association. The objective of present to you, as representatives this Department is two-fold: to of the professional spectrum making support the exporting activities of up the European distribution sector, member companies which are and describe the excellences of the already present in international foreign commerce. agricultural production within markets, as well as to promote, Andalusia, as well as the unmatched facilitate and advise those others Our initial experiences have proven framework surrounding it. with less experience as exporters, successful, as expected. Quality with regards to internationalization. Andalusian products are well The agricultural industry within received by consumers, which rein- Andalusia has a strong exporting Among other activities organized by forces our intentions and vocation, thanks to its geographical the association are the promotion objectives. Countries such as location and to the added value of of products in the point of sale in Portugal, the Czech Republic and its products. At LANDALUZ, we large superstores, the participation Poland have acted as testing are aware of this and for this very in strategically interesting interna- grounds for successful promotional reason, we have, for years, tional fairs, the collection of infor- activities, thanks to the established the promotion of our mation about distributors and collaboration of the distribution products overseas as a priority. importers in other countries, as chains such as Carrefour or Auchan well as training activities and Portugal through the well known LANDALUZ is currently a modern information about topics related to brand name Jumbo. and dynamic business and entrepreneur association that has adapted to the new demands and strategies of the market and is, therefore, completely prepared to present and ship all the types and quality varieties of Andalusian products to the most distant corners of the world.

LANDALUZ represents the interests of more than 105 Andalusian agricultural companies that prove their innovative capacity daily and the quality of its leading products in the various sectors, including such products as wines,

6 ANDALUSIAN FLAVOUR Words

In conclusion, a new and broad playing field is awaiting the conquest of our brands and products. No doubt, the leap into internationalization will take the Andalusian agricultural industry to success rates that are comparable to those of the domestic market. Quality, variety and innovation are our best advertisement.

LANDALUZ President Manuel Jurado Toro Editorial

ANDALUSIAN FLAVOUR 7 words

Andalusia is, of all the regions in Spain, the largest in terms of population and the second largest in size. Together with tourism, the main source of wealth in Andalusia is from agricultural products. When it comes to exports, Andalusian is a national leader in comparison to other regions of the country.

The Andalusian Regional Government supports the internationalization of companies located in the region as one of its highest priorities for the economy. Therefore, a wide variety of products and services are exported, as well as overseas that integrates more than one consolidation of brands, the investments. hundred companies, which acts as involvement of the producer and an official negotiator and is exporter in the distribution EXTENDA, Trade Promotion particularly concerned about the channels, the demand for Agency of Andalusia, carries out quality of their products, greatly guarantees of quality and safety for these internationalization policies. facilitates the execution of specific the consumer, with endorsed This entity works together with the actions aimed at promoting these controls for the traceability of the regional Government and the products. product. All of these aspects enter various Chambers of Commerce into play without forgetting the within Andalusia. It is, Specifically, mention must be made necessary care in the presentation therefore, an instrument serving of the numerous joint promotional of products: good packaging design business managers. It has been campaigns that have been carried and offered in formats appropriate conceived as catalyst for the various out in many countries by to consumer tastes and habits of private and public, business and LANDALUZ and EXTENDA. each market. institutional initiatives, for the These promotional activities international economic promotion provide enormous potential as they Undoubtedly, in a sector such as of Andalusia. facilitate direct contact with the end agribusiness, the consumer. In many cases, the final generation of added value and the Along the same lines of buyer can taste and try the various differentiation of the products are collaboration, on the productive products, including brands of food not only necessary, but vital for the front, EXTENDA has designed and and drinks produced by the consolidation and development of developed a great number of participating companies, at their the Andalusian companies in activities with the business own business centres. markets abroad, particularly those associations of the sector. It has of Europe. become a model example of the With an approach such as that of close relationship that has been LANDALUZ several of the aspects The competition from other maintained over the years between come to light, which, in the producing countries is becoming EXTENDA and LANDALUZ. Andalusian promotion policies ever more intense and, as export abroad have a strategic impact. barriers decrease and protectionist The fact that there is an association These are the creation and obstacles disappear, it is increasingly

8 ANDALUSIAN FLAVOUR Words

evident that those countries with more highly developed agriculture, such as Andalusia, cannot compete on price, but rather should be dependent on the quality and distinction of their products.

Due to this, it is fundamental to have and follow a well prepared strategy when exporting and, for that reason, EXTENDA and LANDALUZ also collaborate in actions involving dissemination, information, and training of managers and directors who are interested in approaching the difficult but captivating challenge of internationalization. From here, I would like to confirm the recognition deserved by those who, from the public sector, have been working on the development of LANDALUZ with its associate companies and I wish overwhelming success to everyone who is working on this ambitious project of promoting the quality of Andalusian food products abroad.

EXTENDA General Manager Julio Moreno Ventas Extenda ANDALUSIAN FLAVOUR 9 Landaluz

10 ANDALUSIAN FLAVOUR Landaluz

Andalusia, Spain’s southern region has a long tradition in the agro-alimentary and fishery sectors.

It generates high quality products that are known association and valued throughout the markets and which, at

the same time, contribute considerably to the , creation of employment and wealth in the region.

The products of Andalusia enjoy an added value factor, it is healthy food, and is characterised by the high quality of the raw materials and the artisanal component of many of its production processes.

Every day Andalusian agro-alimentary companies demonstrate their innovative capacity and the quality of their products in the different sectors: wines, spirits and soft drinks, rice, hams and sausages, oils and fish conserves, among others.

At present, LANDALUZ is the most representa- tive body in the Andalusian agro-industrial sector. It is composed of more than 100 companies which have a joint turnover of 3,000 million Euros and generate more than 15,000 direct employment posts. quality food products within Andalusia of

ANDALUSIAN FLAVOURLandaluz 11 Landaluz

Its principal objective is the Activities representation and defence of the legitimate interests of the associates, The Association undertakes as well as the promotion of the extensive commercial, quality of their products, both promotional activity by way of within Spain and abroad. gastronomy days, attendance at Fairs, and promotional campaigns at Quality Control points of sale, both national and international. It also maintains a The stamp of LANDALUZ permanent information service on characterises quality, of its foreign commerce, directed at its companies and its products, an associate companies and for distrib- aspect that it energetically promotes utors, importers and other relevant and diffuses by implementing quality companies. Finally, in line with its systems in the production commitment to quality processes of companies, in addition improvement, both in production to the external controls, which are processes and in management, regularly carried out by the LANDALUZ has produced a series independent certifying body, of training activities for managers. BUREAU VERITAS ESPAÑA. Promotion at the point The mission of Bureau Veritas of sale España, as a controlling body of the companies and products Promotional campaigns throughout represented by LANDALUZ, is that the different distribution networks, of evaluating conformity to the both national and foreign: These established Quality Plan and current campaigns act as an effective tool Health Regulations, on the part of for promoting a better knowledge the associate companies. and appreciation of the The Quality Control Plan, designed LANDALUZ products, as well as jointly by Bureau Veritas España and being instrumental in capturing new LANDALUZ, demands that the and important distribution markets associated industries reach the for the associate companies. To following targets, within the attain these objectives Point of Sale framework of current legislation: has to become an authentic “Fiesta”, and an important Implantation of an effective “promotional” budget has been system of auto-controls in the developed (campaigns advertising productive process. the events, distribution of promotional materials, conversion Guarantee of quality and safety in of the shopping environment, products. tastings, prize draws, etc.). For the distribution networks these Distinction of the quality of the provide an additional, readymade companies and products in the testing ground in which to assess market. the marketability of new products.

12 ANDALUSIAN FLAVOUR Landaluz

Central purchasing - Newsletter LANDALUZ. - LANDALUZ FORUM, meetings - Internet web site at arranged for business LANDALUZ was created two years www.landaluz.es. executives of the Andalusian ago, in collaboration with, - The Magazine ANDALUSIAN agro-alimentary sector. Desarrollo Agrario y Pesquero, S. FLAVOUR, directed at foreign A., a public company and central markets. focus for purchasing goods and services. D.A.P. aims to reduce the costs of buying non-strategic products, through their preferential agreements with first class providers, who offer special conditions for associates.

Communication and marketing

- The communication strategy of LANDALUZ is implemented by the use of six, fundamental tools: The Association’s Magazine which deals with the current topics affecting the sector.

- The Communication’s Office which collects all the current infor- mation generated by associate companies, as well as that from the Association, and distributes it to the media.

ANDALUSIAN FLAVOUR 13 Landaluz

Attendence at fairs

Global promotion of LANDALUZ products at the most exciting fairs and exhibitions: The Association provides a wide range of services to its associates which include an information database of fairs and commercial competition, visiting companies, etc.; logistical support such as organization of travel and preparation of itineraries, attendant/guide services, transportation of goods, etc. and the follow up of the activity produced at the fair (details of trade promotion).

Training

The development of seminars, tech- nical workshops and continuous educational training, in the different Andalusian agro-alimentary sectors, are set to complement and consolidate the important work of distribution and marketing.

14 ANDALUSIAN FLAVOUR Landaluz

Sectors

From the diverse and excellent produce available in Andalusia, LANDALUZ selects the very highest quality products available in its principal sectors: Olives, Olive oil, Aperitifs, Drinks, Conserves, Meat Products, Sweets and Desserts, Honey, Jams, Milk Products, Wines, and Vinegar.

ANDALUSIAN FLAVOUR 15

Flavours

Andalusia is a land of myths, sunshine, flamenco singing and dancing, bullfighting and in general, the art of enjoying life. The average Andalusian lives his/her culture passionately, of which wine is an essential aspect. A glass of wine is an essential of the “tapa” ritual, which transcends its pure gastronomical significance to become a cultural reference and a style of living. wine Andalusia is the birthplace of world famous wines. Weather conditions in southern Spain give rise to unique and flavourful wines. Andalusian wines include Jerez, Montilla-Moriles, Málaga, and Condado de Huelva; they belong to a lineage of wines that came to be in the 16th, 17th and 18th centuries, with the onset of maritime trade. These wines are generous in alcohol, vigorous and delicate, complex and varying in shades.

Within this unique style, Andalucía offers great diversity when it comes to wines. There are “Fino” and “Manzanilla” wines, as well as “Amontillado,” “Palo Cortado,” and sweet wines such as “Pedro Ximénez” and “Moscatel” that are all part of the universe of wines. The wines from Andalusia are world famous, but at the same time, they are truly “Spanish” wines, those that fail to fol- low or fit in with any type of imported models. They are unique wines, with assertive personality, and generally admired the world over. Wine, Wine,

ANDALUSIAN FLAVOUR 19 Flavours

In Andalusia, there are four Denominations of Origin (DO) where these unique wines are produced: Montilla-MMoriles, in the province of Cordoba; Jerez-XXéres-SSherry and Manzanilla Sanlúcar de Barrameda, in the province of Cadiz; Condado de Huelva, in the province of Huelva, and Málaga, in the province of Malaga.

DENOMINATION OF ORIGIN vineyards found in southern MONTILLA-MMORILES Cordoba are growing on white, rolling hills, known by the locals as When he visited this DO area for “albero” sand knolls. the first time, Camilo José Cela perfectly described the care with The most significant wines found which the wine producers cared for under this DO are: pale Fino; their vineyards: “In Montilla, no Amontillado, dry and hazelnut matter which way you look, you aroma; Olorosos, wine with body; can see only vineyards, perfectly Palo Cortado; Raya, similar to aligned, clean, healthy looking, Oloroso wines, but with less taste where all five tasks have been per- and aroma; Pedro Ximénez, natu- formed: ploughed, disked, har- rally sweet wine made from sun- rowed, pruned and nurtured, baked Pedro Ximenez variety which said like that, sounds like a grapes; Moscatel, naturally sweet riddle.” wines made from fresh wine. There are also young white wines, The DO Montilla-Moriles extends pale, and fruity, as well as aged its domains along the southern bor- white wines. der of the province of Cordoba. Vines grow on lime laden soils, Several experiments have been bathed by Mediterranean weather undertaken in Spain, in other with a certain degree of continental European countries and regions of breezes. Within the production California and Peru, but clearly, zone, there is a specific, high-quality more than anything else, it is the sub-zone, made up of land synergy between the soil and the identified and selected for its special weather that produce the flavourful edaphic qualities: albero (white characteristics of each type of wine. organic, loam heavy in limestone The actual vines, although impor- type sandy soil) from Sierra Montilla tant, come third in the line of and Los Moriles Altos (foothills). conditions that originate the oeno- logical miracle of the wines made in Historically, wine producers have the southern Cordovan known which soils are best to countryside. obtain unique, fine, delicate and high but natural alcoholic levels. It is not by chance that most of the

20 ANDALUSIAN FLAVOUR Flavours

DENOMINATION OF ORIGIN Chiclana de la Frontera and certain the name of Jerez a sign of identity JEREZ-XXÉRES-SSHERRY & MAN- areas of Lebrija. for wines of very diverse styles: ZANILLA SANLÚCAR DE BAR- Full bodied, ‘generous’ wines: Fino, RAMEDA Between these towns, near the Amontillado, Palo Cortado and shores of the Atlantic Ocean, and Oloroso. Jerez is, undoubtedly, the place surrounded by the Guadalquivir Natural sweet wines: Pedro where the most famous Andalusian and Guadalete rivers, the neat Ximénez, Moscatel. wines are prepared, not only in vineyards spread, over undulating Blended ‘generous’ wines: Pale Spain, but world wide. soil of white limestone, spongy and Cream, Medium, Cream. deep, with an excellent capacity for Manzanilla-Sanlúcar de Barrameda: The first report of the wine of Jerez water retention and unbeatable Manzanilla. is given to us by Estrabón, a Greek physical conditions for the develop- geographer of the 1st century B.C. ment of the quality vineyard. The The wines were distributed to the southern climate is balanced by the CONDADO DE HUELVA whole Mediterranean from Xera, Atlantic, providing mild summers the name that the Phoenicians gave and winters. In the province of Huelva, to this region. composed of 17 municipalities, we The ageing is carried out by the find the Denomination of Origin Jerez de la Frontera is the wine traditional systems of criaderas and ‘Condado de Huelva’. The climate producing capital of this region, soleras, in oak vessels. All the is moderate, influenced by the commonly named “Marco de protected wines have to have a humid winds from the West and Jerez”. Sanlúcar de Barrameda and minimum age of three years before South-west, with significant rainfall. El Puerto de Santa María are two they can be drunk. The luminosity is very high and the other populations with important The wine of Jerez comes in a wide average annual temperature is 16º roots in wine production, and join: palette of colours, aromas and to 18ºC. Trebujena, Rota, Puerto Real, sensations. Its rich history makes

ANDALUSIAN FLAVOUR 21 Flavours

The soils are loose, sandy, permeable and of moderate fertility. In this area of production the Blanca Zalema variety dominates. The young wines of this denomination are pale and have a fruity aroma. However, Condado de Huelva stands out for its generous wines, such as Condado Pálido, aged biologically under ‘flor’, it has yellow colour, and is dry, slightly bitter, light and fragrant to the palate; and Condado Viejo, produced with biological and oxidative ageing, with an amber colour, full bodied, dry or slightly sweet, and aromatic,.

In the ‘generous’ and blended ‘generous’ wines the ageing is realized by the classic systems of criaderas and soleras, for a minimal period of three years for the ‘generous’ and two years for the blended.

MÁLAGA

This DO protects the wines whose grapes are harvested in the the province of Malaga, but, in order to be protected by the DO ‘Malaga’, they have to be aged within the city itself.

The vineyards have developed in areas with very diverse climates. To the north, the climate is continental with short winters and summers, and with rainfall of no more than 500 L/m2. In the hillsides facing the sea, we find a mild climate, with averages temperatures between 16º and 18ºC.

22 ANDALUSIAN FLAVOUR Flavours

The variety that predominates in Said the ham to the wine: here I Harmony is the star. When this area is the Pedro Ximénez, but wait for you good friend (Spanish combining different dishes the we cannot forget the well deserved proverb). A good ham is balance is the key, the wine must reputation that the Moscatel has differentiated from an ordinary ham not camouflage the flavour of the earned. by its age, the same as a good meal, neither should the food be so wine, and Andalusia is the world strong as to cover the nuances of The prized Moscatel not only sup- capital of the best ham. According the wine; in any case, the wine plies the market with table grapes to the rules of the Andalusian should heighten the flavour of the and raisins, but is also used to pre- aperitif the most recommended dish. pare the famous Málaga Dulce, the thing it is to take it with Fino or sweet, yellow to dark amber colou- Manzanilla: The freshness and salty red, dessert wines. Others impor- touches of these Jerez wines tant Malaga wines are Lágrima, combine to perfection with the sweet with great delicacy and smo- intense and slightly salty flavours of othness, and Pedro Ximénez, ano- the ham. ther sweet wine, which presents a mahogany colour with reddish It is also successfully combines with reflections and is well aged red wines with a complex prepared 100 % with the grapes and spicy character, and smooth that give its name. tannins that accompany and height- en the flavour of the ham without All the wines undergo ageing in oak detracting from its leading role. casts of not greater than 800 litres capacity, and by means of the systems of criaderas and soleras. The ageing process is never less than two years.

Andalusian balance

Complex recipes, carefully prepared dishes or a minimalist presentation are not the only elements that a demanding menu needs. The wine which accompanies the food is fundamental in satisfying the wisest palates. The restaurant sommelier will give us good advice about the most suitable wine for any particular occasion; nevertheless, a good combination should not be limited only to the extraordinary meals.

ANDALUSIAN FLAVOUR 23 Flavours

Andalusian Red Wine

The Andalusian production of red wine has been inferior compared to other regions of Spain, due to cultural, and production, factors. Nevertheless, this situation is now gradually changing, and excellent red wines are appearing in a traditionally white and sweet wine producing region.

For more than five years, Barbadillo has worked optimistically, in collaboration with a group of advisers from Bordeaux, at the creation of a 100% Andalusian red wine. Gibalbín is a wine full of organoleptic virtues, capable of surprising, recapturing the innovative spirit that characterizes this Bodega.

Gibalbín is not only a tiponym, the grape comes almost entirely from more than 100 hectares planted on the vineyards Saint Lucia and Gibalbín situated in the north-western foothills of the Sierra de Cadiz. In an important research and development effort, some of the most representative grape varieties of the country have been adapted to the climatic and agronomic peculiarities of the region.

The Tempranillo, Cabernet, Syrah and Merlot have been acclimatized to the albariza, a white organic loam, and to the rainfall and temperatures of the Sierra de Cadiz, and give this wine a pro- nounced personality.

24 ANDALUSIAN FLAVOUR Flavours

To these four varieties it is necessary to add the Tintilla any other. It is different, unique, and surprising on its de Rota, an indigenous and practically extinct species, own behalf. Prepared with great care from start to finish. which Barbadillo has rescued for Gibalbín. It at first seemed an almost romantic idea to recover the ancient Marqués de la Sierra 2004 is a young wine from enologic customs of the region, but with the passage of Cordoba, with all the fresh and fruity characteristics of a time and as the project was advancing, it was revealed French “Beaujolais”. It is a wine without ageing and is as the variety that contributed most originality to the prepared with 100% Tempranillo. It is wine. recommended with white and red meats, stews and cured cheeses. It is a wine compatible with the life style and gastronomy of Andalusia. A wine that is not to be compared with

Wine: Gibalbin Wine: Viña Zevallos Wine: Marqués de la Sierra Winery: Barbadillo Winery: Pérez Barquero Winery: Alvear Type: Red Wine Type: Red Wine Type: Red Wine

Elaboration: Tempranillo, Cabernet, Elaboration: Jaén Negro, Elaboration: Tempranillo Syrah, Merlot y Tintilla de Rota Tempranillo, Merlot, Cabernet Wine tasting: Intense cherry red, Wine Tasting: Fine, radiant, black Sauvignon y Syrah this wine boasts a strong, very fruity cherry coloured with slightly purple Wine tasting: Aspect clean, brilliant, (ripe blackberries and raspberries) tones. Fruity, with a sent of cherry colour with violet hints. aroma, with a typical but slight liquorice and mature red fruits. Aroma wide and complex with earthy touch. Fully flavourful, with Happy, lively and with good remembrances to strawberry, sweet and very tasty tannin, with intensity. It goes down well; its currant, cassis and truffle. Taste ripe and healthy skin maceration. good body has definite consistency powerfull with a delicate and and delightful tannin to leave a frank smooth astringency. Elegant aftertaste. The aromas repeat over after-taste. and again.

ANDALUSIAN FLAVOUR 25 Pigs have always been part of the Spanish culture, but, of all the products that come from this, ham is, undoubted, the most appreciated; both because of its excellent nutritional, as well gastronomic value. This has lead to the saying that “the Iberian pig is like an olive tree but with hooves.”

The so called “Designated Origin” is a system used in Spain that enables you to recognise high quality hams, based on a series of specific characteristics, which are determined by the geographic location where the pig was raised, the production and elaboration techniques used, and the influence of the human factor; this meaning all those involved in its raising, production and preparation process.

In Andalusia there are currently two “Designated Origins”: “Jamón de Huelva” (Ham from Huelva) and “Los Pedroches,” whose “jamones” (hindlegs) and “paletas” (shoulders) boast specific and unique qualities of excellence that distinguishes them from all others.

26 ANDALUSIAN FLAVOUR Flavours

Jamón de Huelva (Ham from Huelva)

For centuries, the area known as Sierra de Huelva or foothills has been the birthplace of world renowned hams and shoulders. The unique characteristics of the Iberian pig, the exceptional environmental conditions of the sierra and the traditional methods used to cure the ham are all factors that have led to this ham having an exclusive texture, aroma and

flavour. ham

The Jamón de Huelva Iberian pigs are raised in groves of holm oaks, cork oaks and muricated oaks of Andalusia and Extremadura, specifically, in the provinces of Badajoz, Cáceres, Seville, Córdoba, Cádiz, Málaga and Huelva. However, the specific area where this type of ham is produced in a natural area where the ecological factors, together with the technical and human factors, are able to produce a product with its own unique qualities. Ham, ANDALUSIAN FLAVOUR 27 Flavours

This has traditionally been found in the Sierra de Huelva temperature of the hams and shoulders rises area, which is surrounded by the 31 towns and villages. progressively; slowly, in a gradual and controlled way, to The towns currently included in this Designated Origin protect the hams from any sudden temperature are Almonaster la Real, Aracena, Aroche, changes. The unctuous meat from hams bearing the Corteconcepción, Cortegana, Cumbres Mayores, Jamones de Huleva Designated Origin stamp shines Jabugo and Santa Olalla del Cala. melts in your mouth and leaves an aftertaste of exquisite aromas. When sliced, these hams display numerous Breeding veins of fat interspersed with lean meat whose colour varies from rose-pink to a purple red, depending on the All grazing areas must be located within the Iberian pig degree of curing and aging. production or raising zone, specified determined by Board for the Jamones de Huleva Designated Origin. “Los Pedroches” The main breed used is the Iberian pig. This particular breed of swine is known for the slimness of its cannon The hams produced under this Designated Origin must bone, the colour of the hoof and its individual outline. come from Iberian pigs. However, crossings-breeding is Only purebred Iberian pigs or the offspring of a cross allowed with a minimum combination of 75% Iberian between a pure Iberian female with an Iberian male can pig and a maximum of 25% of Duroc and Duroc Jersey be used to produce the hams or shoulders within this breeds. The mothers of all these animals must be “label”. Once the pigs have reached a weight of 9 urebred Iberian. “arrobas” (ancient weight that varies from one part of Spain to another, but is approximately 25 lbs /11.502 The Los Pedroches Designated Origin area includes the kg), they are then fattened. This can be done with tree-lined meadows, mainly holm oaks, cork oaks and acorns and natural grasses; acorns, natural grasses and muricated oaks in the following municipalities of hard feed; or natural grasses and hard feed. Acorns are Cordoba: Alcaraceños, Añora, Belalcázar, Bélmez, a fundamental foodstuff for these pigs. Los Blázquez, Cardeña, Conquista, Dos Torres, Espiel, Fuente La Lancha, Fuente Obejuna, La Granjuela, All pigs should be fattened while running loose, which El Guijo, Hinojosa del Duque, Pedroche, Peñarroya- enables their muscles to be exercised. The natural cur- Pueblonuevo, Pozoblanco, Santa Eufemia, Torrecampo, ing system requires time to be forgotten: you must not Valsequillo, Villanueva de Córdoba, Villanueva del hurry nor force pigs to mature. It is essential that the Duque, Villanueva del Rey, Villaralto and El Viso.

28 ANDALUSIAN FLAVOUR Flavours

THE RITUAL OF CARVING A HAM

Step 1 - The placing of the ham in the support will depend on the proposed speed of consumption: it should be placed with the hoof facing up, if it will all be used on the same day, or down, if it will be 1 consumed over a longer period of time. Remove the hard, outer skin, depending on where the carving begins

Step 2 - With a wide knife, a cut is made into the cannon bone, then strip back the outer skin and fat. Then, using a long, thin bladed ham knife carve the 2 meat out in slices, which should be short, and as thin as is possible. At all times, carve horizontally. When you have finished carving, the surface of the ham must always be covered with a strip of fat.

Step 3 - Upon reaching the hip bone, an incision should be made around the 3 bone, using the tip of a small knife.

Step 4 - Once this bone has been overcome, continue carving to obtain the rump slices, but always carve in a straight line.

Step 5 - Next, turn the ham over, and The characteristic colour of these 4 hams ranges from the rose-pink to start carving the stifle. To the purple red. This is a very lightly complete the carving, the hock is removed, and this is carved into tiny salted dry meat with a sweet pieces. aromatic and pleasant flavour, its texture is not very fibrous and the Step 6 - Finally, enjoy. Allow your sens- pink-yellow fat shines brightly. Its es to take over, enjoy the flavour, consistency varies depending on the aroma and texture of an authentic percentage of acorns in the feed. Iberian ham. 5

Eating a good ham is a delight to all your senses; therefore, maximum Necessary utensils: care should be taken in every Ham support for carving Three good knives: one long, detail. slender bladed ham knife, a short, stur- dy knife and a broad-bladed machete. 6

ANDALUSIAN FLAVOUR 29 32 ANDALUSIAN FLAVOUR Flavours

Located in the old quarter of the beautiful town of Ronda, in animpeccably restored 19th century house, the Restaurant Tragabuches offers their clients a surprising and innovative menu and a relaxed and comfortable atmosphere. Tragabuches is a brave challenge to Andalusian cuisine and may be defined as a cuisine of contrasts. It experiments with a combination of opposing flavours, with the purpose of offering its clients new and exciting culinary sensations. It has a clear objective: to find the perfect balance between the ingredients and the flavours that form our culinary identity, taking traditional Andalusian recipes as a starting point.

Its modern kitchen has a young and energetic team, directed by Benito Gómez, and which applies the skills and contemporary procedures of elaboration, using local and national products as their base, to further enhance these original recipes.

This impeccable combination of the traditional and the modern in its generous menu is echoed in the splendid, interior decoration. The life of the restaurant revolves around the kitchen which is equidistant between the two dining rooms, each of which has a different ambience. The Ulloa Room preserves the original character of the building, with its visible brickwork. The furniture is swathed in traditional Ronda colours and, from the large windows cuisine of the La Nena Room, the spectacular views of the Sierra de Ronda can be admired, enjoying the setting sun as can only be seen in Andalusia. Restaurant Tragabuches opened its doors to the public seven years ago and is now in the avant-garde of catering. Over the past few years it has received many prestigious, gastronomic acknowledgements both at home, and abroad. andalusian

Address: Calle José Aparicio 1, 29.400 Ronda (Málaga) Phone: 0034 952 190 291 Fax: 0034 952 878 641 E-mmail: [email protected] Manager: Manuel María López Chef: Benito Gómez Maitre: José Ramírez Sommelier: Miguel Ángel Conde creative Other information of interest: Michelín Star. Tragabuches ANDALUSIAN FLAVOUR 33 34 ANDALUSIAN FLAVOUR Flavours

Recipe Jabugo-sstyle Iberian Pork “presa” fillet and Herb Salad

Ingredients

• Iberian Pork “Presa” fillet • Jabugo pork lard • Canadian bacon fat • Ham stock • Liquid cream • Glasswort • Spring onions • Fresh herbs • Freshly ground pepper Method

• Candy the vacuum packed Iberian pork “presa” fillet with the Jabugo pork lard for two hours at 55 degrees C.

• Beat the mayonnaise with the Canadian bacon fat and the liquid cream until it emulsifies.

• Combine the fresh herbs and spring onion. Dress with a warm vinaigrette, made with the ham stock and Canadian bacon fat.

To serve

• As a base, place the mayonnaise on a plate, with the meat on top. Then on top of the meat, place the salad, dressed as detailed above.

The Sommelier recommends: Palacio de Quemada 2000 Reserve Bodegas Alvear “Wine cellar”.

ANDALUSIAN FLAVOUR 35 36 ANDALUSIAN FLAVOUR Routes

ROUTES Ronda is an ideal place for remembering past eras, walking along the narrow, paved streets of the old centre or visiting the monuments, where you can enjoy such emblematic places as the beautiful ravine, the Arab Baths and the Bull Ring, amongst others.

Due to its architecture, culture and history Ronda is one of the most beautiful cities in Andalusia. It is well-cared for city, with its intersecting pedestrian streets, ideal for contemplating daily life, the town’s traditional and current trade, the restaurants, where you can enjoy the rich Andalusian gastronomy, and the countless monuments from different historical eras.

Being one of the oldest cities of Spain, its origins date back to Neolithic times. Numerous civilizations have passed through Ronda, leaving vestiges of their best cultural legacy. Tourists are surprised by the numerous remains from the Islamic period, a period of great splendour for the city, with buildings making up its greatest monumental treasure.

However, it was in the 18th century that the most significant and emblematic monuments of the aristocracy of the time were built, and can still be enjoyed today: the Puente Nuevo (New Bridge) and the Plaza de Toros (Bull ring).

Subsequently, during the 19th century, Ronda lived in its mountainous dreams isolation, until foreign travellers discovered it during the peak of the Romantic Movement. The racketeering and smuggling, always popular because of the craggy geography, and fed by the circumstances following the War of Independence against the French armies, transformed Ronda into the unquestionable topic in travel literature, a backdrop where highwaymen, mountainous terrain and the valiant bullfighters could be found. city of Ronda, ANDALUSIAN FLAVOUR 37 Routes

When wandering around Ronda, it A route through narrow and meters deep and half a kilometre is important not to forget that it is gnarled streets should start in one long, is perhaps the most famous in hidden behind a rich and complex of the most outstanding places: The the Ronda monuments, along with history, owing a great deal of its Tajo de Ronda (The Ronda its Bull Ring. Built in the 18th character to its Arab past and the Ravine), at more than one hundred century, the Tajo runs along the modern input during the Age of narrow pass that the Guadalevin Enlightenment. River has carved over the centuries to link the ancient city centre with A trip around the city the modern one. The Mirador del Tajo offers a beautiful panoramic You need time to get to know view, and gives the people of Ronda. Any visitor needs at least Ronda themselves a new two or three days to get to know perspective of their beautiful Ronda’s historical and artistic legacy geographical location. in depth.

38 ANDALUSIAN FLAVOUR Routes

Divided by the Tajo, are as well defined areas of the old city, the Mercadillo (market place) and the barrio or neighbourhood of San Francisco, located opposite the Puerta de Almocabar (gate), with the old 12th century walls, forms part of a single architectural group. Somewhat further back is the church of the Espíritu Santo or Holy Spirit, which was built by Isabel II and completed in 1505, over the Muslim cemetery.

Other points of major historical interest are the Palacio de Mondragón (Mondragon Palace), Puerta de Carlos I (Carlos I Gate), Arco de Felipe V (Philip V Arch), the so-called Casa del Gigante (Giant’s House) (an 18th century Muslim palace), the Arab minaret in the Plaza de Abul Beka, the Palacio de Salvatierra (Salvatierra Palace), the Sillón del Moro (Moorish Armchair) arch, the Posada de las Ánimas (Inn of the Souls), the Casa del Rey Moro (Moorish King’s House), the Convento de Santo Domingo (St. Domingo’s Convent) and the Casa Consistorial (Town Hall) itself. No visitor can resist the beauty of the Church of Santa María la Mayor, with its Arab minaret and mihrab, and with the market stalls in the square, where the old Medina was located.

ANDALUSIAN FLAVOUR 39 Routes

Evening of at the bullrings time. Amongst these, he who Romero and Pepe Illo. In the 20th stood above all others was Pedro century, a second dynasty of Ronda Ronda’s Plaza de Toros or Bull Ring, Romero (1754-1839), a peak bullfighters, the Ordóñez, brought a due to its history and architecture, figure, and the most representative further contribution from Ronda to its character and beauty is known as of bullfighting. He retired after killing the history of bullfighting. Cayetano one of the oldest in Spain and one over 5,000 bulls without receiving Ordóñez and his son, Antonio of the most monumental in the smallest scratch. It was his Ordóñez, sparked the interest of existence. personality that caused his characters as illustrious as Orson occupation become socially Welles and Ernest Hemingway, with The city of Ronda is considered as acceptable, bringing dignity and their imaginative bullfighting style, one of the cradles of modern respect, uniting courage, skill and bullfighting. It started in the 18th aesthetics. In fact, it was Antonio Ordóñez, century, in a city where the who in 1954 brought the Goyesca tradition of chivalry was well (Goya style) bullfight, in which the preserved, with the existence of a environment and garments take corporation dedicated to retaining you back to the times of the artist equestrian art. The defence Francisco Goya, back into the requirements of the country caused limelight. Four years later, these Philip II to found, in 1572, the Real Goyesca bullfights had become one Maestranza de Caballeria de Ronda of the most significant annual dates (the Royal Order of Chivarly of on the bullfighting calendar; they Ronda), to maintain the necessary had become truly social and cultural training of the horses. To do so, this events, which have continued body set aside a place in the city for annually until today. equestrian exercises, amongst which, as has been traditional in Goyesca bullfighting has its own Spain ever since the Middle-Ages, personality, which makes it games of dexterity with bulls were The peak of bullfighting caused the distinctive. The uniqueness of the included. Real Maestranza de Caballería of “Show” is enhanced by the Ronda to build its famous bullring, a backdrop provided by the two When, during the 18th century, works that is attributed to Martin de century old bullring of Ronda’s Real bullfighters on foot took over from Aldehuela, the same architect who Maestranza de Caballería, thus the mounted bullfighters in the designed the grandiose Puente making this particular bullfighting games with the bull, a Ronda family, Nuevo over the Tajo de Ronda. style what it is. the Romeros, came to the fore. The construction of the ring took They, for three generations, six years and was inaugurated in For one week, Ronda goes back in produced the top bullfighters of the 1785, with a bullfight starring Pedro time to the 18th century.

40 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 41 Routes

Eight centuries of Arab baths They were built with three main Las Nieves Nature Park areas, following Roman design: Where the so-called “arroyo de las Rooms of cold, warm and hot Ronda also home to one of Culebras” (meaning Snake Stream) water baths. Andalusia’s ecological jewels: the meets the Guadalevín River, in an Parque Natural de la Sierra de las area with abundant water, the The central room is the largest and Nieves (Nature Park), declared inhabitants of Ronda’s Muslim consists of three bodies, separated Biosphere reserve by UNESCO. Medina built the city’s baths. by means of four pairs of Animal and plant species are According to the customs of the horseshoe arches set on brick and plentiful, and you can enjoy and time, visitors must purify stone columns, which in turn contemplate gorges such as the themselves before entering the city. supported canyon vaults with Caina, with a 100 metre drop, or For this reason, Ronda’s Arab Baths beautiful skylights, in the form of chasms such as Ges, the third were located just across from the stars, enclosed by glass. deepest of the world, at 1,100 city gate, alongside the Puente de meters. las Curtidurías (Tanneries’ Bridge). Ronda’s Arab Baths are some of the best conserved in Spain and Europe It also encompasses the most This location was perfect thanks to and, following the restoration that important pine forest in the world. the supply of water, which was has been carried out over recent The park covers 18,592 hectares moved with a system of perfectly years, they are once again open to and encompasses the municipalities preserved water-wheels. the public, so the people of Ronda of Istán, Monda, Parauta, Ronda, Ronda’s Arab Baths date back to and visitors can enjoy this marvel of Tolox and Junquera. the 13th and 14th centuries AD. sight and the senses.

42 ANDALUSIAN FLAVOUR Routes

The Ronda of Orson Wells

A man who was able to breed panic in homeland, with the novel “The War of the Worlds” by radio, an excellent North American actor, director and author, repeatedly visited Ronda, to become immersed in the bullfighting atmosphere, something which he could never let go throughout his life.

Wells became a good friend of Antonio Ordóñez and attended the legendary Goyesca bullfights in Ronda. Previously, Wells had directed and stared, together with Marlene Dietrich, a play, based on the Hemingway novel, “The sun also rises”, which was inspired by Antonio Ordoñez’s father known as “el niño de la palma” (the Palm Boy). During a visit to the Ordóñez property, the director saw a well and ironically said to his friend Antonio: “I would like to have my ashes scattered in your well; that way my name would be present in your garden forever. A man does “There is a place in “There is a place in not belong to his birthplace, but to Spain which is ideal the place where he chooses to for watching a bull- die.” fight for the first time (…). I refer to the City After his death, Orson Wells’ of Ronda” daughter Beatrice expressed her Ernest Hemingway Ernest Hemingway father’s desire to be buried in this

ANDALUSIAN FLAVOUR 43 Routes

land that had so bewitched him. So, Land of legends and highwaymen Écija (Seven Boys from Écija), are in 1986, the ashes of the brilliant based on the popular tradition of North American were scattered Legend and reality become con- the Andalusian hills, the same as its over this Ronda property. Thus his fused when it comes to roads, horse-drawn carriages or the yearning was fulfilled. Today and for highwaymen—characters who road-side taverns. In Ronda, a town eternity, the ashes of Orson Wells became part of the Andalusia that could almost be known as the are, and will forever be, part of invented by romantic travellers. “capital of highwaymen,” there is a Ronda. Names such as el Tempranillo, el museum where the individual Tragabuches or los Siete Niños de stories of these characters who,

44 ANDALUSIAN FLAVOUR Routes

“We sighted Ronda. It rose up, out of the mountain, like a natural part of the landscapelandscape and,and, inin thethe sunlight, I thought it was the most beautiful city in the world” Juan Goytisolo

one way or another, formed part of the undergrowth and started the his deeds, and for his leadership, history, are displayed. legend of the Tempranillo, known recognised by both his men and the as the King of the Sierra Morena authorities. His behaviour added to Tradition recounts that during a and the prototype of the generous his fame: he demanded payment pilgrimage to the Hermitage of San bandit, stealing from the rich to from travellers, in an expropriation Miguel, young José María, who was share with the less fortunate. which was mandatory, picturesque but 15 years old, when he From then on, José María became and always lacked violence. knife-slashed a rival in love. more famous than any other Escaping from justice, he went into bandit, both due to the wonder of

ANDALUSIAN FLAVOUR 45 46 ANDALUSIAN FLAVOUR Pause

A paradise in Andalusia

The Real Club de Golf de Sevilla is considered to be one of the best courses in Europe. Designed by José Maria Olazábal, it was inaugurated in 1992 and has become highly valued by professionals and amateurs alike. It was therefore no surprise that it was chosen to be the headquarters for the 2004 World Cup.

The Club offers some unbeatable sports facilities, including 5 floodlit tennis courts, 8 floodlit paddle courts, 2 squash courts, 5 swimming pools, one heated, body-building and fitness room, and an aerobics room.

There is the Club House, the Sports Club and the Children’s Club to complete the sports and social facilities, making it an ideal leisure centre just a short distance from the heart of Seville. de Sevilla Golf de Real Club Real ANDALUSIAN FLAVOUR 47 Pause

The Course There are four lakes, with more than three hectares of water The golf course, a par 72 of 6,529 surface area affecting some of the meters, provides a balanced and holes, they also produce an a demanding round characterized by greeable temperature and add to wide fairways and generous greens, the charm of the course. which are well protected by more The strategic positioning of the than 90 spectacular bunkers. lakes, together with many bunkers Overall it is a course perfectly of various sizes and shapes, designed to host both amateur demand a precise game. In addition events and professional to the course, the Club has a competitions, at the highest level. marvelous driving range, 120 meters wide by 260 meters long, The extensive course occupies 61 also sown with Bermuda 419. Next 419, the undulating greens with hectares and has seen the planting to the driving range are the putting Penncross and the bunkers of more than 10,000 trees of green and chipping green, which finished with siliceous sand. various species, mostly indigenous. are very wide and have similar The fairways are sown with gradients to those of the course Bermuda greens.

48 ANDALUSIAN FLAVOUR Pause

Sports Curriculum

Despite being fairly new, the Real Club has had a lot of experience in hosting important golfing competitions. Among them, and in order, they are as follows:

1993 Challenge Tour, PGA European Circuit

1997 Spanish Professionals’ Championship

1997 Spanish International Championship The Kings Cup

1999 Spanish International Championship The Kings Cup

2000 Spain - Scotland Match Play

2001 Spanish International Championship The Kings Cup

2002 Peugeot Oki Tour, Spain

2003 Peugeot Tour, Spain Headquarters of the 2004 World Cup

2004 Peugeot Tour, Spain The Real Club de Golf de Sevilla was chosen in 2004 to be the headquarters of the golf World Cup. This event presented a major 2004 Seville Open opportunity to increase the standing of Seville as a city of sport and to present the Andalusian capital to the world as an unbeatable golfing destination. The 2004 European Seniors’ International Federation of PGA Tours especially valued the exceptional Championship by National quality of José Maria Olazábal’s course design, the extensive and excellent Selections facilities of the Club and the enormous cultural opportunities the city of Seville has to offer, in addition to the Club’s experience in organizing such big 2004 World Cup sporting events.

2005 Peugeot Tour, Spain In the four days of competition, average attendances were 20,000 each day, in addition to more than 1,000 journalists, and attracted the presence of the 2005 Spanish Amateur best golfers of the time, with Tiger Woods, Miguel Ángel Jiménez and Sergio Championship García, among them.

ANDALUSIAN FLAVOUR 49 Pause

Logistics of the Course Hole 1 Par 4 of 364 m. Handicap 14 An easy hole to begin the round, hit a drive favouring the left side of the fairway, avoiding the two bunkers to the right. Take a wedge for the second shot, and look for the birdie.

Hole 2 Par 4 of 413 m. Handicap 2 One of the most complicated holes of the course, so it is necessary to beat a long drive, and not to play an excessively long iron for the second shot. The position of the flag determines the difficulty of the hole.

Hole 3 Par 3 of 154 m. Handicap 12 The tee is high and the green is surrounded by water. It is the easiest par 3 of the round, take a medium iron.

Hole 4 Par 4 of 399 m. Handicap 6 This is a downhill hole that demands a good drive, and a very precise medium iron, to reach the green which is well protected by three bunkers. The green is oval-shaped with three platforms.

zHole 5 Par 5 of 470 m. Handicap 18 A straight, uphill hole, the fall of the drive is protected by water on the right side and a bunker to the left. Look for the birdie as it is possible to get to the green with two strokes.

50 ANDALUSIAN FLAVOUR Pause

Hole 6 Par 4 of 413 m. Handicap 4 This is a complicated hole with a dogleg to the left. The fall of the drive is not easy since it is protected by water to the left, and two bunkers to the right. It is necessary to play a very precise iron for the second shot to a green which has two platforms and is well protected by four bunkers.

Hole 7 Par 3 of 211 m. Handicap 8 A slightly uphill hole, that needs to be played with a long iron. The entry to this green is protected by three bunkers.

Hole 8 Par 4 of 347 m. Handicap 16 A relatively easy hole being the second shortest par 4 of the course and does not present huge obstacles. The fairway is protected by bunkers to the right and the left of the fall of the drive. With a good tee shot, there is the chance of attacking the flag for a birdie .

Hole 9 Par 5 of 499 m. Handicap 10 The out of bounds on the left, runs all the way along the hole. Trying to reach the green in two strokes carries a big risk, due to the water protecting the green to the front and right.

ANDALUSIAN FLAVOUR 51 Pause

Hole 10 Par 4 of 386 m. Handicap 11 A dogleg to the right, it is necessary to strike the drive exactly, as the fairway is protected by two bunkers to the right, and two to the left. The green is protected by water to the right and by a bunker to the rear.

Hole 11 Par 3 of 181 m. Handicap 9 This is a very complicated hole, with a small green protected by five bunkers. It is necessary to use a medium iron, and to be very precise, because of the two platforms on the green.

Hole 12 Par 4 of 347 m. Handicap 15 This is a dogleg to the right. Take it easy here as there are no great difficulties, but, bear in mind the position of the flag to avoid three putts.

Hole 13 Par 5 of 473 m. Handicap 17 Avoid the ‘out of bounds’ to the left, reach the green in two and look for the birdie.

Hole 14 Par 4 of 392 m. Handicap 5 A very complicated hole where it is necessary to beat a straight drive between two blocks of trees, and make a second, very precise stroke, to a green which is well protected by water to the front and left.

52 ANDALUSIAN FLAVOUR Pause

Hole 15 Par 4 of 400 m. Handicap 1 This is a long and complicated hole. It is necessary to strike a long and precise drive, because the whole fall of the drive to the right, is protected by a lake, and on the left, by two bunkers. After a good drive it does not present many complications.

Hole 16 Par 5 of 478 m. Handicap 13 With a long and precise drive there is the chance of getting to the green in two, if you take the risk of finding the water that protects the entrance to the green.

Hole 17 Par 3 of 207 m. Handicap 7 It is a difficult par in which it is necessary to pay close attention to the slope of the green and the two bunkers at the entrance.

Hole 18 Par 4 of 395 m. Handicap 3 This is a complicated hole to finish the round on. The fall of the drive is protected by part of a large lake to the left, and by two bunkers to the right. The lake next to the green makes the second shot difficult.

ANDALUSIAN FLAVOUR 53 54 ANDALUSIAN FLAVOUR Pause

Marta Prieto is at present one of the Spanish golfers of major international renown, winner of the British Amateur, she is one of the best professional players in the history of Spanish golf. Marta Prieto has appeared five times in the top ten during the 2005 season. She was third in the Austrian Open, fifth in the OTP Bank Hungarian Amateur Open, sixth in the Tenerife Open and seventh in the Italian Open, a campaign in which the 27-year-old Sevillian golfer kept on looking for her first victory on the circuit. It was in the 2004 KLM Ladies Open when she came closest to achieving it, but finally finished second.

Despite the absence of famous successes, Marta long socks Prieto has not passed unnoticed by the courses of half the world, where she is already known for her long socks. with the golfer the Marta Prieto ANDALUSIAN FLAVOUR 55 Pause

QUESTION: Did you dream of Q.- What does Marta Prieto aspire being a golfer when you were to professionally? little? R.- To win a major. RESPONSE: No, no it didn’t start until I finished my economics Q.- Do women have a voice in the degree. world of golf, or does it continue to be a sport mainly for men? Q.-WWhat is needed to start playing R.- It continues to be mainly for golf? men, but it is improving for women R.- Earlier it was necessary to be a little by little. member of a golf club. Now there are public courses. Q.-WWhat remains to be done for golf in Andalusia? Q.-HHow would you qualify your R.- More support through season? sponsorships for its professional R.- Good, but it could improve. women golfers.

Q.-WWhat do you like most, and Q.- In your innumerable trips least, about professional golf? around the world you will have R.- That I have made my hobby met many people: what do you tell my work. What least is the them of your soil, of Seville, of difference between the profits of Andalusia …? the men’s and women’s tours, and R.- That we have a climate, the difficulty for Spanish women to gastronomy and a quality of life that find sponsors. is difficult to better.

Q.-WWhich has been the big chal- Q.-WWhat do you miss when you lenge of your career up till now? are far from your country, the R.- To improve the short stroke. climate, its exquisite food, the open character of the people, the siesta ? R.- The climate and the gastronomy. I love eating at home!!

Q.- Is Andalusia an exceptional place to play to golf? R.- Ye s Huelvan white prawns, clams…).

Q.- What is your favourite course Q.- Choose a corner of Andalusia in Andalusia? in which to get lost. R.- The Real Club de Golf de R.- Cadiz: Bolonia, Zahara de los Sevilla. Atunes, Tarifa.

Q.- Andalusian food is one of the Q.- When you are abroad do you most valued riches of this region: think that there really is only one what is your favourite dish? Andalusia? R.- I have so many that I can’t R.- Of course, I never doubt it. choose one. (Gazpacho/salmorejo,

56 ANDALUSIAN FLAVOUR Pause

ANDALUSIAN FLAVOUR 57

Ideas

Paulino Plata

Paulino Plata is the current Regional Minister of Tourism, Commerce and Sports of the Junta de Andalucia (Andalusian Regional Minister for Government), after having fronted the Regional Ministry of Agriculture and Fisheries for ten years. Born in Melilla in 1953 he has been in the Andalusian parliament since its first legislature.

From the Ministry which he heads, he is strongly backing the support of Andalusian companies in international markets and, to do this, “we have reinforced the role of the Andalusian Agency of Promotion Abroad (Extenda), the key instrument

in the internationalization of Andalusian companies and Sports Trade Tourism, in recent years,” Paulino Plata stated. Also, Plata highlights the role of Landaluz, which “has demonstrated how well it carries out everything connected to the improvement and quality control of the products of the companies associated to it. The work carried out by this association enables us to speak with enough weight to guarantee success when carrying out the actions that are promoted by the Ministry,” the consultant confirms. Regional ANDALUSIAN FLAVOUR 61 Ideas

In the Regional Ministry for How would you evaluate the work Tourism, Trade and Sports, what carried out by Landaluz in recent are the challenges and plans for the years in support of the future in terms of Foreign Trade internationalization of its members? Commerce? Landaluz has demonstrated its good One of the great challenges work with regards to the facing Andalusia is to earn a place improvement and care of the for its products and services in the quality of the products of member largest possible number of companies. This is especially true countries. For this, there must be a of its work energizing and much greater degree of promoting alliances in a highly diversification of exports and it is fragmented sector, as is the case of fundamental that companies make agriculture. The work carried out an effort to increase the added by this association enables it to have value of their products to increase a speaker with enough weight to productivity and become more guarantee success when participat- competitive. In fact, 75% of exports ing in promotional actions. from Andalusia currently go to Europe, while almost 10% are Since 2002, it is necessary to point directed to the American out, in a very special way, the joint continents, while other emergent work that has been carried out by markets, some with enormous Landaluz and Extenda in the potential, such as Asia, constitute support of the programs for only 5%. promotion abroad of the Andalusian agricultural sector. More This is, therefore, an The future strategic specifically, promotional activities environment that is becoming internationalization plan will have been performed jointly at increasingly more global, and respond to these objectives for the points of sale in supermarket chains where there is a growing multiple 2007-2010 period, during which and business centres in the Czech localisation of the productive time special attention must be paid Republic, Slovakia, Portugal and process; the competitiveness of to the incorporation of new France. These programs have companies with an international technologies within all the directly targeted the end consumer, vocation must be improved. productive sectors with export as well as foreign commerce capacity.

62 ANDALUSIAN FLAVOUR Ideas

seminars at the main trade fairs of example, flamenco, bull fighting, accounting for 23% of the national the sector where the participation and the wealth of monuments or quota. of Andalusian products was most artisan crafts. Also, with these products, there is a outstanding. I am convinced that fundamental dissemination of the the Office’s collaboration, whether In addition to this, it has new culture and tradition, as is the case directly or through Extenda and products which are included in the with olive oil. It is a century old Landaluz is becoming increasingly available offer, and which attract product that symbolizes a rich, more intense and more fruitful. tourists with a certain level of balanced and healthy diet that is income and requirements, as in the recognized and valued throughout Andalusia is one of the case of golf, snow and water sports, the entire world. preferred international tourist health and new leisure formulas. All destinations, do you believe that this diversity makes Andalusia an In what way do you believe that the the “Andalusia” brand sells well in attractive, exciting and modern tourism excellence of Andalusia can be foreign markets? destination. taken advantage of when promoting food products abroad? Andalusia is already a universal Is the agricultural industry very brand, although the degree of important in Andalusia, and how do We will continue to promote the knowledge as a destination is not you believe that it contributes to quality, variety and healthy features of the same in all the markets. the development of tourism? Andalusia’s agricultural products and Therefore, to attain our objectives, cuisine as a vital element within the the fact that we can work jointly Currently, not only do Andalusian tourist offer for the region. For that with Turespaña in any international agricultural products constitute the reason, in each of the activities promotional activities is very main force behind Andalusian promoting tourism in Andalusia abroad, important. With this, our products exports, but they also obviously the organization of taste testing of the will be associated with the “España” contribute to spreading the image most representative products of the brand. of Andalusia in foreign markets. community are never forgotten.

In fact, Andalusia has the advantage You must bear in mind that almost At the same time, when supporting that it is here that many of the 40% of our exports are from this product promotional activities or elements known throughout the sector; a sector in which we are commercial missions for Andalusian world as Spanish originate, for the top exporting region, companies abroad, we never forgotten

ANDALUSIAN FLAVOUR 63 Ideas

to refer to the country as a tourist desti- nation. This synergy between the pro- motion of tourism and the commercialization of products enables us to be more efficient in our activities.

Andalusia has one of thee highest quality agribusiness productions of the world. Do our companies know how to promote themselves on the international markets?

There are now a large number of Andalusian companies which haven a proven level of penetration in other markets. In this sense, we are working to increase the number of Andalusian companies from a greater number of sectors operating abroad.

To respond to this increasingly more competitive environment, our companies must incorporate added value, take special care of quality, the presentation and consumer service, and guarantee the traceability of the products, to make the purchaser feel safe and confident. All this demands innovation and application of new technologies, both in the production processes and in the new commercialization channels. This works to establish alliances with the destinations, which enable us to control more steps in the distribution chain and to better establish the brand. This is, of course, a long and complicated process, but many are already advancing with success along that road.

How would you evaluate the administration and support for the internationalization of Andalusian

64 ANDALUSIAN FLAVOUR Ideas

companies by Extenda, the Andalusian Agency for Promotion Abroad?

At the Regional Ministry for Tourism, Trade and Sports, we encourage the strengthening of the support for activities carried out by Andalusian companies in international markets and to do so, have reinforced the role of the Andalusian Agency for Promotion Abroad (Extenda).

It has been a key instrument in the internationalization of Andalusian companies in recent years, and its budget will increase by 27% in 2006, being around 25.5 million Euros.

During the first nine months of this year, Extenda has carried out over 1,350 activities, with the participation of almost 2,000 Andalusian companies in plans and programs being carried out within international markets and which may focus on the sector, or be general or individual.

One of our priorities will be to give more direct and individual support to the managers in the various markets via the Andalusian external network. This already includes fifteen Business Promotion Units, having been enlarged this year by the opening of offices in Casablanca, Paris and Lisbon. Also, during the first half of next year, there are plans to open offices in London and Düsseldorf, and we will continue to study those markets where Andalusian companies require our presence.

ANDALUSIAN FLAVOUR 65 Ideas

If you had to choose one tourist leader nationally and as an expenditure generated by the product as the driving force for all international destination of tourists must also be highlighted, the rest of the Andalusian export reference, especially in markets which has topped 5,300 million, offer, which one would you such as Great Britain and Germany, with a real-term growth of 7.7%. choose? the two main countries from which To sum up, it has been a historical tourists come to Andalusia, and in summer for the Andalusian tourist You have to continue supporting others such as the United States, sector, which has reached new agricultural production in general, China and Japan, where we are records with regards to numbers of as a main source of exports from working to increase the degree of visitors and hotel stays. If this the community, but it is also awareness of Andalusia in these growth tendency necessary to launch new products countries, so as to thus increase continues, you can foresee that by and to incorporate greater added and improve our positioning in the end of the year, Andalusia will, value into already existing products these markets. for the first time, have overcome in an effort to make them more the number of 23.5 million tourists profitable and more competitive to What are the figures for tourism in and 41 million hotel stays. other countries. Andalusia? Is the tourist who visits very Is the tourism sector mature in Andalusia has just closed the demanding? Andalusia? July-September period with 8.5 million tourists, a 9.1% increase In general terms, there has been a The development of the sector in over the same period in 2004, and degree of transformation in the recent years has enabled Andalusia 15.1 million hotel stays, constituting habits and requirements of the to become consolidated as the an increase of 9.6%. The tourist. They tend to enjoy shorter

66 ANDALUSIAN FLAVOUR Ideas

visits, which are individually organized, demonstrating more sensitivity to economic factors and Andalusia is a exceptional tourist the conditions of well-being at the destination because within its destination and a greater degree of territory there is such a diversity of knowledge makes them more possibilities that make it enormously demanding. Therefore, the rich and genuine. The “Andalusia” products that should be offered are brand has been put together 10 QUESTIONS those which are suited to that starting with the wealth of which is currently required, and elements, such as the region’s which satisfy their individual needs, more than 900 kilometres of coast, A place where you would to with the purpose that the tourist its landscapes, its more than 1.5 1 be lost. who visits us will feel at home, million hectares of protected areas, In the beaches of confident and safe, and will soon its monumental and cultural legacy, Carboneras, with my family. return to visit again. a varied gastronomy, and, above all, the hospitality of its citizens. All this An exquisite meal. Sunny days throughout the whole is what really allows Andalusia to be 2 Stewed rice with a shellfish. year, magnificent golf courses, unique and to have a major excellent professionals, an comparative advantage over other A special drink. incomparable gastronomy… destinations, which we must take 3 The water, which we need What is it the most eye-ccatching for advantage of to continue growing. so much. visitors? A memorable evening. 4 In the Albaicín, in the San Nicolás plaza, contemplating the Alhambra.

A unique festivity. 5 Christmas. A unique moment. 6 The birth of my daughters. A interesting route. 7 El Torcal in Antequera. A historical moment. 8 The coming of Democracy. A wish. 9 Dignity for all the citizens of the world.

Andalusia in one word. 10 Unique.

ANDALUSIAN FLAVOUR 67 New Features

JAMONES LAZO, DEMAND AND Caña de lomo - Cured pork loin QUALITY amones Lazo uses the The cured loin of the Iberian pig is Denomination of Origin “Jamón traditionally one of the cold meats Jde Huelva” (Huelva Ham), and of better quality and flavour that is as such it complies with the available internationally. demanding standards of quality For production, LAZO selects the established by this Denomination. best pieces of pork loin, and cleans Their products are made in an them. They are then marinated for artisanal manner, following 48 hours with salt, paprika and traditional methods. other spices and condiments, such as garlic and oregano. Next the Ham meat is stuffed into smooth LAZO treats the hams, prepared intestine, and tied by hand. under their brand, with all the The exterior colour is light red and attention that they need; they are the interior a vivid red, and has a individually selected and cared for in marbled appearance on cutting, their natural wooden drying rooms. due to the infiltration of fat from the LAZO ham is a unique and singular acorn. It has a solid cylindrical shape product. It comes from the rear and the length of every piece is legs of adult Iberian pigs that have about 70 - 75 cm. reached their ideal sacrifice weight, among mountain acorn pastures. The result of this process is a loin of These hams are given a “V” cut, delicate flavour and a very and the hooves are retained to characteristic and appetizing aroma. facilitate identification. Its soft and juicy texture and its delicate flavour make it an Features out-standing product. It has a characteristic colour between pink and red purple, with a shiny quality on cutting and characteristic veining. New

68 ANDALUSIAN FLAVOUR New Features

BODEGAS DELGADO PRESENTS “CALIFA” AND “MANOLO”, TWO WINES BY MONTILLA-MMORILES odegas Delgado pres- very cold, on its American oak, ent the sweet natural own, or with ice for using the Bwine Califa, under the a longer drink. It is traditional system Denomination of Origin warm and smooth in of soleras and ‘Montilla-Moriles’, which is the mouth and has a criadera. It is made in an artisanal way with pleasant and intense especially 100 % Pedro Ximénez persistence. recommended for grapes. This grape aperitifs, a great variety, thanks to the Coming from the companion to a Cordoban sun, produces this Moriles Altos area, good ham, genuine wine of intense Manolo is an cheese, dry fruit amber colour, giving it the agreeable fino, of dry and nuts. It is the subtle and elegant aroma of and silky flavour, with wine of socializing raisins and agreeable notes hints of wood and and tapas. and the sensation of humid dry fruit and nuts. wheat, figs and carob. This Manolo is aged wine is recommended under a “velo de flor” especially as a dessert and or floating micro after dinner wine, drinking it flora, in containers of

AMPHORA OF EXTRA VIRGIN FINO MORILES 47 FROM THE BODEGAS ARAGON & CIA OLIVE OIL FROM ÓLEO CAZORLA oriles 47 is a wine with a sharp, clean aroma. It is biologically his amphora of Extra Virgin Maged for more than two years Olive oil from Óleo Cazorla, in containers of American oak, under Tpresents a novel format of the “velo de flor”, a floating micro flora, glass, with its support, is supplied exclusive to the full bodied wines exclusively to the Hotel and prepared in the South of Spain, with the Catering trade. The extra virgin traditional criadera and solera systems. It olive oil has an acidity of 0.4º and is a wine of pale yellow colour with comes from the Picual olive, a brilliant greenish reflections, and is variety common to the Andalusian produced exclusively from Pedro province of Jaén. Its aromatic and Ximenez grapes. fruity flavour is complemented to perfection, by its container. Moriles 47 is dry and light in the mouth with a smoothly bitter finish and tasty notes of almond. It has a broad aftertaste and a magnificent nose, due to its 15º of natural alcohol.

Moriles 47 is ideal to take as an aperitif or an accompaniment to white fish, cheeses or cold meats. The recommended serving temperature is between 15º and 18ºC. Drink this wine as soon as possible after opening, to appreci- ate all its properties.

ANDALUSIAN FLAVOUR 69 New Features

AL-AANDALUS DELICATESSEN, well to the nectar of the flowers of the honey protected by the S.C.A. which are used, than to the addi- indication of origin “Miel de l-Andalus Delicatessen is a tional substances provided by the Granada”, honey from Granada. young enterprise but with a bees during the transformation of As well, we are one out of lot of projection, facing the the nectar into honey (vitamins, three honey producers which A antioxidants, aminoacidaemia, obtained the certification from the future, because we are pioneers in the distribution of one of the most mineral elements and others). regional government, “Junta de natural and healthiest food, part of Andalucía”, Certified Quality, which our famous Mediterranean diet, Guaranteed and certified quality distinguishes food with remarkable honey from the andalusian province quality to be sponsored all over the of Granada. That genuine and natural product is world. protected since November 05th The tradition and the knowledge of 2002 by the Council of the Natural marmalade our beekeepers have revealed the organism which certifies the quality honey of Granada into a genuine At Al-Andalus Delicatessen we are product directly associated to our specialised in producing artisan region. made natural marmalade, too. Made with fresh selected fruit, Actually about 40.000 beeyards are collected at their justly moment of distributed all over the hills and val- maturation. Nearly everyone of our leys of our region, improving the suppliers are local farmers, so we maintenance of the ecological achieve to control the fruits all over balance in our rural surroundings, the different phases of its thanks to the restless work of these maturation. The artisan elaboration honeybees. is realised without using water, antidegradant, colouring or any The honey of Granada is a natural additional additive. So we obtain a product, biological active due to the high quality product, with a full beneficial substances belonging as fruity flavour and 100% natural.

RUEDO ROMANO, EXTRA VIRGIN OLIVE

he extra virgin olive oil, RUEDO ROMANO, belongs to the Certification of Protected Origin TPriego de Córdoba, which is a guarantee of its excellent quality.

Produced with the best olives of the varieties Hojiblanca and Picuda, collected by hand, at their exact grade of maturity and grinded immediately ; this natural olive juice has an incomparable and balanced fruity, intensive and very light spicy and bitter touch, are the direct attributes velvety feeling in the palate. from the Subbetica Cordobesa, the home of the excellent oils which have been produced for ancestral Its aromas of grass, apple, tomatoes and almond, with a times, with the greatest care and know-how experience.

70 ANDALUSIAN FLAVOUR New Features

A. CAMACHO GROUP

ith sales to over more than 80 countries, the WA.CAMACHO GROUP is today one of the world’s largest & leading olive suppliers. The international business group is active as a grower, packer & distributor of olives, olive oil and a series of other specialty food items, and provides you with the finest food products the world has to offer in order to enable you to satisfy your customer’s needs & demands.

The Mediterranean- and other pickles, condiments & peppers and specialty food items are packed in pecialties, that are marketed under herbal teas. virtually any packaging type & size the flagshipbrand “Fragata” or the customer requires, i.e. from Private Label include food items & With hypermodern processing & the smallest jar for consumer use delis such as olives, olive oils, warehouse facilities located in to big size packing for foodservice. preserves & honey, capers & Spain, the U.S.A. & the U.K., the

THE “CAPRICCI”, A FILLED BONBON FROM DOÑA JIMENA he Capricci is the most important innovation that Doña Jimena offers in the present campaign. TIncluded in the already wide range of chocolates and bonbons, it is a bonbon filled with milk chocolate and hazelnut, and covered with biscuit. The new Capricci is a product especially attractive, both for its quality and flavour, and for its variety of presentations and formats, it is ideal for the world chocolate market. The Capricci from Doña Jimena is presented in PVC boxes, with weights from 100 to 365 grams.

ANDALUSIAN FLAVOUR 71 New Features

LA ESPAÑOLA EXTRA VIRGIN LA ESPAÑOLA REVOLUTIONIZES THE MARKET WITH THE OLIVE OIL, BEST PRODUCT LAUNCHING OF A NEW CONCEPT: THE NUTRAOILS OF THE YEAR IN GERMANY The second company in the Spanish oil brand sector – the first with 100% national capital – expects to increase its market share by 25% The main German distribution magazine distinguishes in their We have rotated our global annual awards La Española Extra strategy with the launching of a Virgin Olive Oil “new product category, unique and innovative. The goal is to a Española Extra Virgin increase by 25% our market Olive Oil –from ACESUR position”, has assured Alvaro LGroup- has received the Guillén, Marketing and GOLD AWARD from the Communication Director for El magazine Lebensmittel Praxis to ACESUR-La Española and one of the 2005 best product in the the Managing Directors for Aceites category of Oils, Greases, Coosur, during the presentation Butters and Margarines. event held in Madrid.

La Española Extra Virgin olive oil’s The Nutraoils Soy Plus are the last prestige, once again, crosses bet of ACESUR-La Española to companies. A complete revolution frontiers. This new international strengthen their position as the for a sector characterized by recognition has, moreover, an flagship brand in the sector conservationism. important value added: the (together with Coosur), in the consumers themselves select the national territory as well as beyond ACESUR-La Española will continue winning products. For this, our frontiers. to innovate. Right now company Lebensmittel Praxis carries out a technicians are concentrated on the poll among 70,000 Their composition is a combination elaboration of new Nutraoils Soy consumers. of seed oil –soy and sunflower- Plus varieties. enriched with essential elements for The 2005 GOLD AWARD is the organism and is presented in 3 This is another proof of their deci- added to the long list of prizes varieties: sive commitment with research in given through the years to - Omega Acids 3 the launching of quality products ACESUR, the first company in - Vitamins A, D, E y K which protect against cardiovascular the oil sector with 100% national - High Oleic with Vitamin E diseases and which lower the risk capital and the second brand. of suffering cancer. The Nutraoils, With the Nutraoils (functional term sealed by ACESUR Group, Awards to reward three decades consumer oils), unique in the improve life quality and contribute of efforts in openening new market, ACESUR-La Española with proven benefits to consumer markets and to being present in estimates to reach total sales of 6 health. 70 countries, million euros in the first 12 months. in many of The company has spent a year and ACESUR-La Española has once which more than a million euros in again demonstrated its leadership in ACESUR is research, development and design finding alternative business channels. the leading of the new products. With them a These efforts have made it possible company in “vacuum” in the oil sector will be to become one of the most the sector. filled, a field with huge demand internationally prestigious food now ignored by the rest of oil companies.

72 ANDALUSIAN FLAVOUR New Features

HONEY DORAY GOLD countryside. Honey Doray Gold SELECTION Selection, is available in 30g, 500g, 1000g, and 5000g, packs. ndaluza de Mieles is a family company situated in In addition, Andaluza de Mieles AEspartinas, a few kilometres presents this product in a new from the city of Seville.The 100% drip proof container of 500 company offers the best honeys grams, thanks to an excellent that are produced in Andalusia and closure system and a material that, its Honey Doray Gold Selection is in addition to being flexible, is very achieved through an exhaustive similar to glass. The upward shaped selection of the best products from cap, and the labelling in the upper our Autonomous Region. It is a one part of the container, differentiate it hundred percent natural product, purity, conveying the aroma, flavour from the rest of the anti drip packed with maximum quality and and light of the Andalusian systems currently on the market.

GARVEY GROUP

JOVEN, A WINE FROM THE MONTEGIL CRIANZA WITH A BIOLOGICAL AGEING PROCESS VINEYARD IN CADIZ wine from the land of Cadiz, characterized for being the only white table wine with a biological Aageing process. Until now, it was impossible to obtain a table wine made according to the specific ageing parameters in the manner of Jerez, and of less alcoholiccontent than the full bodied wines.

The Montegil vineyard uses traditional 500 litre containers in which to age the wine and this supports oven is a white table wine, from the land of the savoury characteristics of Cadiz. It is prepared from 100% Palomino Fino the wines prepared under the Jgrapes, giving an alcohol content of 11.5%. A “velo de flor,” a floating micro very pale yellow, straw colour with greenish flora whose yeasts produce a iridescence, it has a clean and delicate flavour, with favourable evolution of the elegant fruity aromas and certain citric notes. wine, up to a 12% alcoholic content, all thanks to an It is fresh, smooth, light, very balanced and ideal elaborate research process. accompaniment to seafood and fish. We recommend a This turns it into a very suitable serving temperature of between 8º and 10º C. wine to accompany meals, since it has the advantages of the aromas of the wines typical of this region, but with less alcoholic content.

ANDALUSIAN FLAVOUR 73 New Features

MORENO: SAUCES, OLIVE UNIOLIVA, HIGH QUALITY OILS OIL, WINES AND VINEGARS he Sociedad Cooperativa grades being milled, separately. This Andaluza Unión de Úbeda system, together with the packaging T(SCAUU) is a Co-operative and marketing, are endorsed by the of Picual Extra Virgin Olive Oil quality certificate ISO 9002, and the producers that packages and environmental certificate ISO markets the brands UNIOLIVA and 14001. La Flor de la Loma. Finally, and for the first time in the The high quality of the produced oil world, an olive oil company has its origin in the Total Quality certifies the final product. Thus system that employs ECAL (Entidad Certificadora de independent controls at all stages of Alimentos de España) will certify production, packaging and that the label ‘Extra Virgin Olive Moreno, a family company marketing of our oils. This way we Oil’, that SCAUU uses on its founded in 1948, exports Extra control the cultivation of the olive products, will always mean what it Virgin Olive Oil, Olive Oil and tree and the quality of the fruit, says.In order to access the Extracted Olive Oil, to 60 which is guaranteed by the different market sectors, the brand countries world wide. The certificate of Agricultura de UNIOLIVA provides a wide range company is an approved Producción Integrada (API) of presentations directed to the processor of Ecological Extra (Integrated Production Agriculture). different end-consumer profiles. For Virgin Olive oil and has a Kosher example, we have two certificate. They offer an This means that the raw material differentiated lines of packaging: a advanced system of quality will always be free of any chemicals line of gourmet products and a line control with full traceability and coming from fertilizers or plant of high consumption products. In Critical Point Control. Moreno, health products. Prior to the milling both lines, the raw material used is which also has an excellent place and extraction processes, there is the same: the Extra Virgin Olive Oil in the Spanish market with sauces careful separation and selection of from the Picual olive variety. such as Mayonnaise, Ketchup, the best fruits, with the different and Mustard, are launching a wide new range including: Tartar Sauce, Ali-Oli Sauce, Roquefort Sauce, Barbecue Sauce, Yoghurt Sauce, Sauce Béarnaise, Sauce Without Egg, Cocktail Sauce, Green Pepper Sauce, Argentina Sauce, and Salsa Brava.

The company has its own bodega whose wines receive the Denomination of Origin “Wines of Montilla Moriles” (Fino, Amontillado, Oloroso and Pedro Ximenez), and they also produce solera and balsamic vinegars.

74 ANDALUSIAN FLAVOUR New Features

BODEGAS BARBADILLO

CASTILLO DE SAN DIEGO, WINE FROM THE LAND OF CADIZ

astillo de San Diego is a white wine from Bodegas Barbadillo, and has been the top seller in its category in Spain, for several years, and on 26 November, 2003, the wine Creceived the European Union’s Protected Geographical Indication mark “Vino de la Tierra de Cádiz”. This wine is made with 100% Palomino Fino grapes offering an attractive, pale yellow, colour with the fresh, clean aromas of fruits. It has a very balanced palate, a fresh and tasty pass, low acidity, good evolution and a delicate finish.

CELESTINO GÓMEZ PARRA S.A,

This combination results in Iberian pork products of the highest quality and flavour, such as our sausage, salami, and various types of blood sausage. Another delicious product range are the Iberian creamy spreads. There are 10 flavours: ham, loin, sausage, salami, sobrasada, pork scratchings and blood sausages, in addition to those of sheep’s cheese, blue cheese and cheese with fine herbs.

Celestino Gómez have taken yet another step and selected a range destined for the Hotel, Restaurant and Catering Trade (HORECA), under the brand “FIVE GENERATIONS”. Our range of products has not changed, what has changed is the selection that is IBERIAN PRODUCTS - ARTISANS FOR FIVE carried out to include them in this brand, carefully GENERATIONS selected pieces are used, in addition to a change in the format of some products and their presentation. ighlighted among their specialities are the Iberian ‘acorn’ ham, awarded many prizes at fairs and This company realizes that this sector has different tastings, and the Iberian dry-cured ‘acorn’ loin. H requirements, from those which arise within the large The use of state of art technology does not detract from distribution trade where “CELESTINO GÓMEZ” has the artisanal nature of the production of the Company’s been present for many years. The need to continue wide range of produce. extending our market has led us to bring this exquisite range of products to light, and we hope that our clients It should be emphasized that generations of experience find it attractive. goes into the production process, as the business has been handed down through the family who have We have tried to bear our clients very much in mind, retained their own production methods, their recipes, together with their style of consumption and their and the care that they take with the product, all of this needs, and this has given rise to boned hams, cooked in expertise is combined with the latest equipment on the the bag hams, sliced meats, etc. market.

ANDALUSIAN FLAVOUR 75 New Features

WILLIAMS AND HUMBERT BODEGAS Williams & Humbert is the largest bodega in Europe. At present, it is managed by the Medina family which has a long tradition in the wine trade and are expert in the commercial practices of international markets. Located in the Jerez area, their wines enjoy a great reputation on a global scale. Dry Sack Fino Dry Sack Medium

Definition: full-bodied “generoso” wine aged under a Definition: A blended, semidry “velo de flor”. oloroso which is why it is Type of grape: Palomino. termed “medium”. Vineyards: Superior Jerez. Type of grape: Palomino and Balbaina Region. Pedro Ximenez. Graduation: 15% Alc / Vol. Vineyards: Superior Jerez. Type of wine: Fino. Balbaina Region. Graduation: from 17.5 to Production: The musts of 20.5% Alc / Vol. the pick of the crop from Type of wine: Medium Sherry. selected areas are used. Controlled fermentation of Production: First class musts. Controlled fermentation. the must passing to the Before entering the system of Criaderas and Soleras for system of Criaderas and its oxidative ageing, a meticulous blending is made with Soleras, where the Olorosos, Amontillados and Sweet wines (Pedro biological ageing takes place under the “velo de flor”, a Ximenez) subsequently going on to the first stages of its floating micro flora, in 500 L vessels of American oak. own solera. Average age is 5 years. The average age is more than 8 years. Tasting: A wine with a brilliant amber colour, of intense Tasting: A wine with a very brilliant straw colour and an aroma that recalls dry fruits and nuts. It is full, intense and complex aroma, which recalls the “flor”, harmonious and slightly sweet to the palate. through its hints of aldehyde. Delicate, but with body Preferred consumption: It can be drunk alone or with and character, it is very elegant in the mouth. ice. Recommended as much as an aperitif as an Preferred consumption: Ideal as an aperitif, accompanied accompaniment to pastas. by a good cheese, ham or seafood.

Canasta vessels. Average age more than 5 years. Definition: A sweet, blended wine. Tasting: A sweet oloroso, Type of grape: Palomono. mahogany in colour, with aromas Vineyards: Superior Jerez. Balbaina of dry fruits and nuts and a light Region. touch to toasted sugar. To the Graduation: 19.5% Alc / Vol. palate it is smooth and velvety and Type of wine: Sweet Oloroso. slightly warming due to its alcoholic content. Production: First class musts. Preferred consumption: Can be Controlled fermentation. Blend of drunk alone, as an accompaniment olorosos and sweet wines (Pedro to desserts, at any time. It is good Ximenez). Oxidative ageing in cold or with ice as a long drink.

76 ANDALUSIAN FLAVOUR New Features

Dry Sack Special Solera The blending of this product is made with old Definition: A blended wine. amontillados, olorosos Denomination of origin: Jerez, Sherry, Xeres. and an additional Type of grape: Palomino. proportion of sweet wine Vineyards: Superior Jerez. Balbaina Region. to obtain its characteristic Graduation: 20.5% Alc / Vol. flavour. Type of wine: Medium. Tasting: A wine with a brilliant, amber colour Production: The must is obtained by light pressing of the and an intense aroma that palomino grapes and is fermented at a controlled resembles dry fruits and temperature. After separation and designation, this is nuts. It is full, harmonious kept as desert wine, prior to the addition of alcohol to and slightly sweet to the the graduation needed to begin the oxidative ageing palate. process in 500L oak vessels, then, finally to the Preferred consumption: traditional system of Criaderas and Soleras. At any time of the day, alone or with aperitifs.

SOUTH MACKEREL & “MELVA DE ALMADRABA” (Frigate Mackerel): HIGH QUALITY ANDALUSIAN PRODUCTS WITH A MEDITERRANEAN FLAVOUR

bago Products, as South Mackerel and “Melva de Almadraba” (Frigate Mackerel Ufished by tunny nets), are the finest examples of the Andalusian tradition in maintaining the richness of our seas.

They are elaborated using olive oil and intended for keeping all the authentic flavour of the Mediterranean diet, which is healthy and low in cholesterol. Also, Ubago process outstanding specialities like our product range in glass jars, Mediterranean seafood like “Langostillo” (Red Shellfish) and “Concha Fina” ® (Hard Shell), the authentic “La Gula del Norte” ® to name just a few.

Ubago also offers a wide range of smoked products made in Andalusia. Apart from salmon and specialities. Ubago obtains maximum quality products codfish, we smoke some very Mediterranean fish as thanks to our careful selection of raw materials and tuna, swordfish and anchovies, among other our scrupulous respect for tradition and environment.

ANDALUSIAN FLAVOUR 77 New Features

NATURAL MINERAL WATER SIERRA CAZORLA

he Natural Mineral Water and transmit the nervous Sierra Cazorla flows and it’s impulses. The predominance of Tbottled in a privileged place: Bicarbonates makes our water a place where the Human activity very digestive, and helps the it’s minimum; a paradise which urine excretion of citrate, which has the protection of Natural Park inhibit the formation of – Natural Reserve. We are nephroliths. referring to the Natural Park of Sierra Cazorla, Segura y Las Villas More over all the qualities ( The biggest Natural Reserve in mentioned formerly, which we Europe). From there takes our could talk about for a long time, Sierra Cazorla water its synonym we should emphasize the perfect of purity and health. balance in the rest of the components. It’s not difficult to The Sierra Cazorla water has a find a water in the market with a very balanced composition. quantity of the dissolved solids great value in one of its Responsible of it, are the minerals make it good to reestablish the component, but what it’s really of the area, which has to run optimal values of mineral salts we difficult is find a water with a through them to reach the lose during the day, mainly in perfect balance in all its surface (at 16º C during all the summertime due to the excess of components like ours. That’s why year) between pines and olive perspiration. Its rich Magnesium Natural Mineral Water Sierra trees. In that continuous run composition is beneficial to Cazorla take advantage between through the rocks of the subsoil, prevent the high blood pressure, all the natural mineral waters of the minerals are dissolved and improves the immune system, the world, there is no other become to be part of this liquid of reduce the myocardium infarct water with similar characteristics. a extraordinary quality. risk and its relapse. Its Calcium plays an important role on the We are proud to have the largest Let us make a little comment Natural Mineral Water Sierra PET range in the world with 16 about the peculiar chemical Cazorla because it contributes to different references which will characteristics of our water Sierra the strengthening of the bones help to introduce our water in Cazorla. Its pH is 7.2 – 7.4, very and teeth, and even helps to any kind of market (Restaurants, close to the neutrality. It’s suitable regulate the muscle contractions Retailers, Supermarkets...). to emphasize its great “nothing flavor”; it’s very difficult to find in the market, natural mineral waters without any flavor. We must mention its very low Sodium content and the consequent benefits to the organism of having a low quantity of this mineral, like to control the blood pressure which helps the heart to well-functioning... The

78 ANDALUSIAN FLAVOUR New Features

BODEGAS JOSÉ ESTÉVEZ S.A.

PEDRO XIMÉNEZ ‘EL CANDADO’

ade from the Pedro MXimenez grapes, once harvested, they are left out in the sunshine for at least two weeks. This causes water to evaporate from the grape turning it to raisin, the sugar level rises so that when matured using the ‘Solera and Criadera’ System, the wine produced is of an intense mahogany colour, with aroma of raisins. On the palate it is rich, velvety and very smooth with a long after taste.

To be served during dessert slightly chilled or delicious poured over ice cream.

Style: Pedro Ximénez Grape variety: Pedro Ximénez 100%. Oak cask ageing: Aged for over 12 years in casks of American oak before bottling. Ageing system: Oxidative. Alcohol % vol.: 18 Colour: Intense mahogany. Nose: Raisin, figs and very elegant. Taste: Complex, rich and velvety. Full of dried fruit flavours. Gastronomy: To be enjoyed accompanying. desserts, pastries and is truly delicious poured over ice cream. As an after dinner drink, it is a great way to finish the perfect meal.

ANDALUSIAN FLAVOUR 79

We are

AEPSA NÚÑEZ DE PRADO C.B. Sector: OIL Sector: OIL Ctra. Fuente Tojar s/n Avd. de Cervantes, 15 OILS Aptdo. Correos 14812 Almedinilla CÓRDOBA 14850 Baena (CÓRDOBA) +0034 957 70 24 61 Fax: +0034 957 70 34 45 +0034 957 67 01 41 - 67 00 19 VINEGARS [email protected] [email protected] [email protected]

ABASA S.A. Sector: OIL AVIROL S.L. OLEOESTEPA S.C.A. Avd. de Alemania, S/N Sector: OIL Sector: OIL Aptdo. Correos 32 Ctra. Córdoba- Almería, C/ El Olivo, s/n Pol. Ind. Sierra Sur 14850 Baena CÓRDOBA Km. 138. 23120 Cambil JAÉN 41560 Estepa (SEVILLA) +0034 957 67 04 00 - 67 04 01 +0034 953 30 04 11 - 30 04 09 +0034 95 591 31 54 - 591 35 37 [email protected] [email protected] [email protected] http://www.olivodecambil.com www.oleoestepa.com

ACEITES DEL SUR S. A. (Guillén) SOC. COOP. AGRA. AND. GOMEOLIVA S.A. Sector: OIL “SAN FRANCISCO” Ctra. Sevilla-Cádiz, km. 550,6 Sector: OIL Sector: OIL 41700 Dos Hermanas SEVILLA Avd. de Granada, s/n C/ Fuensanta, 58. +0034 95 469 09 00 - 468 91 98 14800 Priego de Córdoba (CÓRDOBA) 23330 Villanueva del Arzobispo (JAÉN) 469 04 50 +0034 957 70 05 84 - 54 29 59 +0034 953 45 12 56 - 45 19 31 [email protected] [email protected] [email protected] [email protected] http://www.acesur.com www.gomeoliva.com www.sierralasvillas.com

ACEITES ATENEA MUELOLIVA S.L. TEC. AGRÍCOLAS ECOLÓGICAS Sector: OIL Sector: OIL E INTEGRADAS Polígono Ind. N.º 8, 9 y 10 C/ Ramón y Cajal, 85. Sector: OIL 23191 Cárcheles (JAÉN) 14800 Priego de Córdoba (CÓRDOBA) Ctra. Úbeda-Iznalloz, km. 86 +0034 953 30 24 92 - Fax +0034 953 30 24 92 +0034 957 02 72 00 - 70 02 60 Bélmez de la Moraleda (JAÉN) [email protected] [email protected] +0034 953 39 40 50 - 39 40 12 www.aceitesatenea.com http://www.mueloliva.es [email protected] www.oromagina.com

ACEITEX S.L. MUÑOZ VERA E HIJOS, S.A. UNIOLIVA Sector: OIL Sector: OIL Sector: OIL C/ Federico Mendizábal, 5 – 1º 23003 JAÉN Ctra. Doña Mencía, s/n. Aptdo. Correos 131 C/ Córdoba, 9. 23400 Úbeda JAÉN +0034 953 24 31 95-19 01 49 14940 Cabra (CÓRDOBA) +0034 953 75 68 40 - 75 43 46 [email protected] +0034 957 52 92 00 Fax +0034 957 52 21 16 [email protected] http://www.aceitexp.com [email protected] www.mvera.com http://www.unioliva.es

82 ANDALUSIAN FLAVOUR We are

VINAGRES DE YEMA S.L. ZAMBRA S.A. FAMADESA S.A. Sector: MINERAL WATER Sector: VINEGAR Sector: MEAT PRODUCTS Avd. Manoteras, 18. 28050 MADRID C/ Alvareda, 5 (Apartado 324) Camino Santa Inés, 71. +0034 91 203 55 00 - 767 08 79 11500 Puerto Santa María (CÁDIZ) 29590 Campanillas (MÁLAGA) Ctra. de Gaena, km. 0,3. +0034 956 86 01 34 - 956 87 48 66 (95) 243 30 50 - 243 30 76 Nacimiento de Zambra. www.vinagresdeyema.es [email protected] 14950 Rute (CÓRDOBA) www.famadesa.es +0034 957 59 87 87 [email protected] http://www.lechepascual.es

CRISMONA, S.A. Sector: OIL, VINEGAR, MEAT PRODUCTS AND WINE C/ Baena, 25 ZUMOSOL 14550 Montilla (CÓRDOBA) Sector: MINERAL WATER +0034 957 69 55 14 - Fax +0034 957 67 63 42 (GRUPO PASCUAL) [email protected] Avd. Manoteras, 18. www.crismona.com 28050 MADRID +0034 91 203 55 00 - 767 08 79 Ctra. de Gaena, km. 0,3. 14950 Rute (CÓRDOBA). Tfno. (957) 59 87 87 http://www.lechepascual.es

OLEOQUIVIR S.A. Sector: CHIPS FRIEDS IN OLIVE OIL Dir. Postal: Apdo. 7040 41005 Sevilla Dir. Fiscal: C/ Alfareros, 16 41710 Utrera (SEVILLA) Tel.: +0034 955 86 78 11 Fax: +0034 955 86 77 38 www.oleoquivir.com MEAT PRODUCTS are

EMBUTIDOS CARCHELEJO, S.L. Sector: MEAT PRODUCTS Avda. de España s/n. 23192 Carchelejo (JAËN) WATER +0034 953 30 30 55 - Fax +0034 95 30 22 66 [email protected] www.embutidoscarchelejo.es

AGUA MINERAL NATURAL SIERRA DE CAZORLA IND. CÁRNICAS ZURITA S.A. Explotaciones Inter. Acuíferas, S. A. Sector: MEAT PRODUCTS Ctra. del Tranco, km 18 - Pol. Ind. Juncaril, parcela 236 C/ M Villanueva del Arzobispo - 23330 JAÉN 18220 Albolote (GRANADA) Tel.: +0034 953 12 82 44 - 12 81 17. +0034 958 46 62 20 - 46 50 53 Fax.:+0034 953 12 81 17 [email protected] www.aguasierracazorla.com http://www.iczurita.es We

ANDALUSIAN FLAVOUR 83 We are

HERBA NUTRICIÓN ANGULO GENERAL QUESERA S.L. Sector: RICE Sector: CHEESE C/ Real, 43 Genal, 8. Polígono Ind. EL FUERTE LEGUMES 41920 San Juan de Aznalfarache (SEVILLA) 29400 Ronda (MÁLAGA) +0034 954 58 92 26 - 76 95 79 +0034 952 18 70 18 - 18 70 17 - 87 67 72 BEERS [email protected] [email protected] www.herba.es

CONSULTAS Y ASESORAMIENTO S.A. ALIMENTOS “LA PEDRIZA” S.L. Sector: CHEESE Sector: LEGUMES GRUPO CERVEZAS Dehesa Dos Hermanas Alameda de Solano, 16 ALHAMBRA S.L. 21570 Santa Bárbara de Casa (HUELVA) 11130 Chiclana (CÁDIZ) Sector: BEERS +0034 959 50 81 92 - 50 84 11 - 50 82 92 +0034 956 53 19 29 - 53 44 34 Avd. de Murcia, 1 - Apartado 92 18012 GRANADA +0034 958 18 50 50 - 80 87 60 [email protected]

IBEPA 375, S.L. Sector: DAIRY PRODUCTS LEGUMBRES PEDRO Avda. de las Lonjas, s/n. Sector: LEGUMES HEINEKEN ESPAÑA S.A. Mercacórdoba, Mód. 12 Polivalente. Avda. de los Alcornocales, 14 Sector: BEERS C/. Blas Infante, 29. 14280 Benalcázar (CÓRDOBA) Alcalá de los Gazules (CÁDIZ) Avda. de Andalucía, 1 +0034 957 75 27 11 - 14 16 92 - 670 59 86 90 +0034 956 42 01 26 - 42 00 07 41007 Sevilla [email protected] [email protected] +0034 954 97 99 99 - 97 98 51 www.dongutierre.com [email protected] www.cruzcampo.com

PULEVA FOOD S.A. VALLE GALBARRO S.L. Sector: DAIRY PRODUCTS Sector: LEGUMES & CEREALS Camino de Purchil, 66 C/ Río Guadalete, 10 18004 GRANADA 41760 El Coronil (SEVILLA) +0034 958 24 01 64 - 24 01 99 +0034 95 583 01 60 - 616 99 71 30 [email protected] [email protected] www.puleva.es www.legumbresvalle.com DAIRY PRODUCTS

LÁCTEA ANTEQUERANA C.O.V.A.P. CAMPO DE TEJADA S.C.A. Sector: DAIRY PRODUCTS AND MEAT PRODUCTS Sector: CHICKPEAS LA VEGA S.L. Sector: DAIRY PRODUCTS Avd. del Gran Capitán, 46 – 4º Luis Montoto Ctra. de la Estación, S/N Oficina, 6 - 14008 CÓRDOBA 21870 Escacena del Campo (HUELVA) Avda. Romeral, parcelas 3, 4 y 5 Pol. Ind. de Antequera 29200 Antequera (MÁLAGA) +0034 957 47 30 35 - 47 99 24 +0034 959 42 32 11 - 42 31 61 [email protected] [email protected] +0034 95 284 27 00 - 284 52 73 [email protected]. www.la-vega.net www.covap.es

84 ANDALUSIAN FLAVOUR We are

CORP. ALIMENTARIA PEÑASANTA S.A. RIVES-PITMAN S.A. Sector: CHEESE Ctra. Mádrid-Cádiz, km. 535. Sector: GIN, VODKA & SOFT DRINKS 41020 Sevilla LIQUEURS C/ Aurora, 4 - +0034 985 10 11 00 11500 Puerto de Santa María - CÁDIZ (YOGAN) +0034 954 51 47 11 +0034 956 85 49 00 - 54 31 98 Carmona +0034 954 14 13 34 [email protected] www.capsa.es www.rives.es

ANISADOS ZARZA MORA S.L. Sector: LIQUEUR Cinta Zarza MORENO S.A. (MUSA) Ctra. de San Juan, 50 Sector: SAUCES AND MAYONNAISE 21600 Valverde del Camino (HUELVA) Fuente de la Salud, 2 +0034 959 55 00 73 - 55 36 92 14006 - Córdoba [email protected] +0034 957 76 76 05 Fax. +0034 957 27 99 07 [email protected] www.morenosa.com OLIVES

LICOR “MIURA” Sector: LIQUEUR Virgen del Monte, 54 41370 Cazalla de la Sierra (SEVILLA) +0034 954 88 40 13 - +0034 955 63 11 52 - 88 31 07 [email protected] - [email protected] ÁNGEL CAMACHO S.A. www.caballero.es Sector: OIL AND OLIVES SNACKS Avda. del Pilar, 6 41530 Morón de la Fra. (SEVILLA) +0034 95 485 12 00 - 585 01 45 [email protected] www.acamacho.com

INDUSTRIAS ESPADAFOR S.A. Sector: SOFT DRINKS IND. ALIMENTARIAS DE MONTILLA Avd. de Andalucía, S/N. Sector: SNACKS 18015 GRANADA Ctra. Córdoba-Málaga, Km. 43,70 +0034 958 80 03 04 - 80 04 05 14550 Montilla (CÓRDOBA) [email protected] SADRYM S.A. +0034 957 65 06 22 - 65 10 27 www.espadafor.es Sector: OLIVES [email protected] Ctra. Madrid-Cádiz, km. 550 http://www.pmonti.com 41700 Dos Hermanas (SEVILLA ) +0034 954 69 00 50 - 69 00 66 [email protected] http://www.sadrym.com

HIJO DE RAFAEL REYES S.A. Sector: LIQUEUR GUIPAN S.L. Sector: SNACKS Paseo del Fresno, 7 C/ La Rosa, nº 23 14960 Rute CÓRDOBA 11002 (CÁDIZ) +0034 957 53 80 40 - 53 85 85 +0034 956 21 20 78 - 29 22 20 - 28 51 41 [email protected] joseguillé[email protected] http://www.machaquito.com www.guipansur.com

ANDALUSIAN FLAVOUR 85 We are

BODEGAS JOSÉ ESTEVEZ S.A. ALVEAR S.A. Sector: WINE Sector: WINE WINE Ctra. Nacional IV, Km. 640 Avd. María Auxiliadora, 1 11408 Jerez de la Frontera (CÁDIZ) 14550 Montilla (CÓRDOBA) +0034 956 32 10 04 - 34 08 29 +0034 957 65 01 00 - Fax +0034 957 65 01 35 [email protected] [email protected] www.grupoestevez.com www.alvear.es

PROMECKS INDUSTRIAL, S.A. Sector: WINE Ronda Canillo, 4. CDRA. “EL GUISO” AGROALIMENTARIA 14550 Montilla (CÓRDOBA) PROGUISO S.L. +0034 957 65 12 50 Fax +0034 957 65 36 19 VIRGEN DEL ROCÍO Sector: WINE Sector: WINE [email protected] C/ Vivero, 5 (Ciudad Sto. Domingo) www.bodegascruzconde.es Avda. de Cabezudos, 2 28120 Algete (MADRID) 21730 Almonte (HUELVA) +0034 91 623 86 07 - +0034 95453 10 85 - 623 81 97 +0034 959 40 61 03 - 40 70 52 [email protected] [email protected] www.raigal.com

BODEGAS PÉREZ J. GALLEGO GÓNGORA S.A. ARAGÓN Y CÍA S.A. BARQUERO S.A. Sector: WINE & BRANDIES Sector: WINE Sector: WINE C/ Stmo. Cristo de la Vera Cruz, 59 Camino de la Estación, s/n Avda. de Andalucía, 27 Montilla (CÓRDOBA) 41808 Villanueva del Ariscal (SEVILLA ) 4900 Lucena (CÓRDOBA) +0034 957 65 05 00 - 65 02 08 +0034 954 11 37 00 - 11 32 39 +0034 957 50 00 46 - 50 29 35 [email protected] www.perezbarquero.com [email protected] [email protected] www.ecovinos.com www.bodegasgongora.com www.aragonycia.com

NAVISA S.A. Sector: WINE VINÍCOLA DEL CONDADO S.C.A. BODEGAS BARBADILLO S.L. Ctra. de Montalbán, S/N Sector: WINE Sector: WINE 14550 Montilla (CÓRDOBA) C/ San José, 2 C/ Luis Eguilaz, 11 +0034 957 65 04 50 - 65 17 47 21710 Bollullos del Condado - HUELVA 11540 Sanlúcar de Barrameda (CÁDIZ) [email protected] +0034 959 41 02 61 - 41 01 71 +0034 956 38 55 00 - 38 55 29 - 38 55 01 www.navisa.es [email protected] [email protected] http://www.vinicoladelcondado.com www.barbadillo.com

BODEGAS DELGADO S.L. WILLIAMS & HUMBERT Sector: WINE Sector: WINE C/ Cosano, 2 BODEGAS LAMA Ctra. N-IV, km. 641,75 4500. Puente Genil (CÓRDOBA) Sector: WINE 11408 Jeréz de la Frontera - CÁDIZ +0034 957 60 00 85 - 60 45 71 Dr. Fleming, 4 - 14860 Doña Mencía (CÓRDOBA) +0034 956 35 34 00 - 35 34 12 [email protected] +0034 957 67 60 16 - 67 60 23 [email protected] http://www.bodegasdelgado.com [email protected] http://www.williams-humbert.com www.geocities.com/bodegaslama

86 ANDALUSIAN FLAVOUR We are

GRACIA HNOS. S.A. FULPRESA (GALLINA BLANCA) AGROLACHAR Sector: VINOS Sector: TORTILLAS CONGELADAS SECTOR: HORTOFRUTÍCOLA C/ Marqués de la Vega de Armijo 103 Ctra. Nueva Carteya, km. 1,2 Apdo. 100 Avda. de Andalucía s/n. Apdo. de Correos 18327 14550 Montilla (CÓRDOBA) 14940 Cabra (CÓRDOBA) Lachar (GRANADA) (957) 65 01 62 - 65 23 35 (957) 52 30 17 - 52 33 70 Tfno: (958) 45 74 32 Fax: 958 45 74 24 [email protected] [email protected] [email protected] www.bodegasgracia.com www.fundoalimentaria.com www.agrolachar.com

QUALITY FOOD GRUPO GARVEY LA ABUELA CARMEN Sector: PRECOCINADOS Sector: VINOS Y BRANDIES Sector: AJOS Recinto Interior Ctra. Circunvalación, s/n Complejo Bellavista C/ La Vega, s/n ZONA FRANCA Via Finlandia 11407 Jeréz de la Frontera (CÁDIZ) Pol. Ind. Horcajo 11011 CÁDIZ (956) 31 96 50 - 31 98 24 14548 Montalbán (CÓRDOBA) (956) 25 66 30 - 25 66 42 [email protected] (957) 31 04 52 - 31 04 45 [email protected] www.qualityfood.es www.grupogarvey.com [email protected] www.laabuelacarmen.com

DESPENSA LA NUESTRA Envasados Lola, S. A. BODEGAS ANDRADE S.L. Caminos de las Cuevas, s/n. Sector: VINOS Tel.: (957) 45 88 71 Avd. de la Coronación, 35 4710 - Villarubia (CÓRDOBA) 21710 Bollullos del Condado (HUELVA) [email protected] (959) 41 01 06 - 41 13 05 www.envasadoslola.com [email protected]

VEGETABLES

CESURCA Sector: CONSERVANTES VEGETALES Ctra. De la Estación, s/n 18360 Huétor – Tajar (GRANADA) (958) 33 20 20 - 33 23 52 - 33 25 22 CANNED VEGETABLES [email protected] http://www.faecagranada.com COPROHNIJAR S.C.A. Sector: HORTOFRUTÍCOLA C/ Olivar, s/n (950) 36 60 15 - 36 60 89 04006 San Isidro - Nijar (ALMERÍA) [email protected]

SOLA DE ANTEQUERA S.A. Sector: CONSERVAS VEGETALES Ctra. Córdoba, km. 520 CONSERVAS LA JAREÑA S.A.T. 29200 Antequera (MÁLAGA) Sector: CONSERVAS (95) 284 07 62 - 284 06 24 Pol. Ind. Los Almendrillos, 1 [email protected] 41658 Martín de la Jara (SEVILLA) http://www.alsurvegetales.com (95) 582 51 95 - 582 50 43 [email protected]

ANDALUSIAN FLAVOUR 87 We are

JAMONES Y EMBUTIDOS S.A. MATADEROS IND. SOLER S.A. Sector: IBERICO PRODUCTS Sector: IBERICO PRODUCTS C/ Marqués de Aracena, 98 Plaza de Prolongo, 1 21360 El Repilado (Jabugo) (HUELVA) 29580 Cártama-Estación (MÁLAGA) IBERICO +0034 959 12 26 78 - 12 28 00 +0034 95 242 00 00 - 242 01 15 [email protected] [email protected] PRODUCTS www.embutidosjabugo.com www.prolongo.es

EMBUTIDOS JABUGO MATADERO DE LA CORSEVILLA Sector: IBERICO PRODUCTS SIERRA MORENA, S.A. Sector: CHESSE & IBERICO PRODUCTS Pol. Ind. San Nicolás P. B5 Sector: IBERICO PRODUCTS Carretera de Guadalcanal km 1. 41500 Alcalá de Guadaíra (SEVILLA) C/ Pareja de la Madroleña s/n. 41370 Cazalla de la Sierra (SEVILLA) +0034 955 63 02 63 - 63 04 34 41360 Sevilla Apartado de Correos 40 Apto. de correos 8810, 41080 +0034 954 88 98 16 - 22 92 56 + 0034954 88 42 86 Fax +0034 954 88 34 06 www.embutidosjabugo.com Fax (954) 88 98 15 [email protected] www.sierradesevilla.com www.corsevilla.es

JAMONES LAZO S.A. Sector: IBERICO PRODUCTS MARTÍNEZ BARRAGAN S.A. C.O.V.A.P. Avd. de Portugal, 6 Sector: IBERICO PRODUCTS Sector: IBERICO PRODUCTS 21230 Cortegana (HUELVA) Avd. de Carlos III, s/n Avd. del Gran Capitán, 46 – 4º +0034 959 13 15 60 - 13 18 69 14120 Fuente Palmera (CÓRDOBA) Oficina, 6 - 14008 CÓRDOBA [email protected] +0034 957 63 80 39 - 63 84 10 +0034 957 47 30 35 - 47 99 24 www.jamoneslazo.com [email protected] [email protected] www.martinezbarragan.es www.covap.es

CELESTINO GÓMEZ PARRA S.A. COMERCIALIZADORA Sector: IBERICO PRODUCTS Pol. Ind. “El Caño I”, s/n LOS TITOS S.L. IBEPA 375, S.L. 14220 Espiel (CÓRDOBA) Sector: IBERICO PRODUCTS Sector: IBERICO PRODUCTS +0034 957 36 41 28 - 36 41 90 Pol. Industrial Cárnico, s/n Avda. de las Lonjas, s/n. [email protected] 14440 Villanueva de Córdoba (CÓRDOBA) Mercacórdoba, Mód. 12 Polivalente. www.celestinogomezparra.com +0034 957 12 14 15 - 12 19 29 C/. Blas Infante, 29. 14280 Benalcázar (CÓRDOBA) www.fiab.es/tioeusebio Tel.: (957) 75 27 11 - 14 16 92 - 670 59 86 90 [email protected] www.dongutierre.com

LA VALLA Sector: IBERICO PRODUCTS HNOS. RODRÍGUEZ BARBANCHO S.L. David Domínguez Chacón Sector: IBERICO PRODUCTS C/ Santa Clara, 21 C/ Marqués de Santillana, 141 21380 Cumbres Mayores (HUELVA) 14270 Hinojosa del Duque (CÓRDOBA) +0034 959 71 01 25 - 71 04 90 +0034 957 14 02 44 - 14 06 65 [email protected] www.lavalla.es [email protected]

88 ANDALUSIAN FLAVOUR We are

MONTERO ALIMENTACIÓN, S.L. LA FLOR DE RUTE S.L. SECTOR: POSTRES Sector: MANTECADOS Avda. Severo Ochoa, 62 PTA. 29590 Blas Infante, 20 – 22 Campanillas (MÁLAGA) HONEY-SWEETS (Ctra. Lucena-Loja) Tfno: +0034 (952) 20 05 02 Fax: +0034 952 29 57 77 14960 Rute (CÓRDOBA) [email protected] (957) 53 86 61 - 53 86 34 www.monteroalimentacion.es [email protected] http://www.laflorderute.es

ALMENDRERA DEL SUR PRODUCTOS MATA,S.A. Sector: FRUTOS SECOS, MIEL SECTOR: CONSERVAS Y DULCES Camino de la Almendrera s/n LA ESTEPEÑA C/ Muralla s/n. 23660 29580 Estación de Cártama (MÁLAGA) Sector: DULCES NAVIDEÑOS Alcaudete (JAÉN) (952) 42 00 20 - 42 08 25 Camino de las Peñas, s/n Tfno: +0034 (953) 56 00 75-56 12 02 [email protected] 41560 Estepa (SEVILLA) [email protected] http://www.almensur.com (95) 591 26 48 - 591 36 15 [email protected] http://www.laestepena.com

DOÑA JIMENA Sector: MANTECADOS, DULCES GRUPO INÉS ROSALES Ctra. de Alcalá, s/n Sector: TORTAS DE ACEITE 23600 Alcaudete (JAÉN) Pol. Ind. El Manchón (953) 56 02 33 - 56 02 34 41830 Huévar (SEVILLA) [email protected] (95) 475 64 27 - 475 63 35 SMOKED www.donajimena.es [email protected] www.inesrosales.com

E. MORENO S.L. AL-ANDALUS DELICATESSEN,S.C.A. AHUMADOS UBAGO DENMARK S.L. Sector: MANTECADOS Sector: MIEL Y MERMELADAS Sector: AHUMADOS Avd. de Andalucia, 65 C/. Caño de las Eras, 9 C/ Charles Darwin, nº 3 Parque Tec. de Andalucía 41560 Estepa (SEVILLA) 18429 Lanjarón (Granada) 29590 Campanillas (MÁLAGA) (95) 591 26 96 - 591 29 08 Tfno. (958) 77 22 28 Fax (958) 77 21 11 Tfno. 951 01 04 70 Fax: 952 10 31 60 [email protected] [email protected] [email protected] www.emoreno.com www.ubago.com

DANIEL ORTEGA S.L. ANDALUZA DE MIELES S.L (DORAY) Sector:FRUTOS SECOS Sector: MIEL Ctra. de Alcalá, s/n Camino del Pulido, 11 23660 Alcaudete (JAÉN) 41807 Espartinas (SEVILLA) (953) 70 80 90 - 56 03 30 (95) 411 30 32 - 571 02 68 [email protected] [email protected] http://www.danielortega-sl.es www.andaluzademieles.com

ANDALUSIAN FLAVOUR 89 We are

CANNED FISH EGGS SALT

U.S.I.S.A. Sector: CANNED FISH PROASAL SALINERA DE C/ Martínez Catena, 35 AGROPECUARIA Y ANDALUCÍA S.L. 21410 Isla Cristina (HUELVA) AVÍCOLA S.A +0034 959 34 35 00 - 33 10 72 Sector: SALT Sector: EGGS Ctra. de Bonanza a Monte Algaida, s/n. [email protected] Apdo. Correos, 1154 http://www.usisa.com 11540 Sanlúcar de Barrameda (CÁDIZ) 41080 SEVILLA +0034 956 36 07 19 - +0034 956 36 27 89 +0034 95 469 07 17 - 469 19 08 [email protected] [email protected] www.proasal.es

REY DE OROS S.L. Sector: CANNED FISH Fdez. de los Ríos C/ 11 de Marzo, 8 11160 Barbate de Franco (CÁDIZ) +0034 956 43 00 01 - 43 00 05 [email protected] www.reydeoros.com

ICE CREAM COFFE

CONSERVAS UBAGO Sector: CANNED FISH C/ Huéscar, 9 - 1ª Planta Edificio Galaxia 29007 Málaga +0034 95 239 83 38 - 210 31 60 [email protected] www.ubago.com FRIOSEVINATURAL S.L. (FLANELA) Sector: ICE CREAM ANDALUZA DE CAFÉS Ctra. Isla Menor, km. 0,5 Sector: COFFE Pol. Fuente del Rey nave 1-D Pol. Ind. Calonge, parcela, 18 41700 Dos Hermanas (SEVILLA) 41007 SEVILLA +0034 954 68 91 13 - 68 08 13 +0034 95 435 70 50 - 35 23 04 [email protected] [email protected] www.catunambu.com

PESCADOS Y MARISCOS DEL MAR DE LA LÍNEA, S.A. Sector: FRESH MUSSEL C/. López de Ayala, 8. Entreplanta C. 11300 La Línea (CÁDIZ) +0034 956 64 31 94 Fax +0034 956 64 30 60 [email protected] www.mardelalinea.com

90 ANDALUSIAN FLAVOUR