Albertaagprodir2013.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Albertaagprodir2013.Pdf FOREWORD The Rural Extension and Industry Development Division of Alberta Agriculture and Rural Development presents Alberta’s Agricultural Processing Industry Directory as a guide for learning about our agri-processing companies and supporting agencies. It serves as a quick reference for current company information including contact personnel, products and brand names. The directory is divided into five sections. 1. Alberta’s Agricultural Processing Industry Overview Includes an overview of the value of the agricultural processing industry in Alberta, a summary of key contacts and services available to the agri-processing industry from Alberta Agriculture and Rural Development, and statistical tables and charts 2. Alberta Product Index Companies are listed alphabetically according to product categories broken into Food Processors and Other Agricultural Processing. Page numbers are provided for easy access to the detailed company information. 3. Alberta’s Agricultural Processing Companies Companies are listed in alphabetical order. Current company information is provided including address, telephone, fax, email, web site, management contacts, export contacts, products and brands. 4. Industry Organizations Information is provided for key agri-food industry organizations including address, telephone, fax, email, web site and contacts. 5. Company Location Index Companies are listed by their location in the province. An Alberta map is been included for a quick reference. The directory is also available on the web: http://www.agric.gov.ab.ca/app68/foodindustry Company location online: http://www.agric.gov.ab.ca/app68/listings/foodindustry/foodindustry_map.jsp Considerable effort has been taken to ensure the accuracy of the company listings and information shown and we regret any errors or omissions. The directory was prepared by the collation of information made available to Alberta Agriculture and Rural Development. Neither the Department nor any of its employees assume any legal liability or responsibility for the accuracy or completeness of the information. The listing of any company or product in this guide does not reflect an endorsement of the company or product by Alberta Agriculture and Rural Development. Alberta companies are asked to assist in keeping this directory current. As changes occur in the information presented for any company or organization, or if you are an Alberta processor and wish to be included in the next edition, please contact: Directory Database & Website Editor: Joan Bates, Red Deer 403-340-7625 Fax: 403-340-4896 Email: [email protected] Processing Industry & Workforce Development Branch, 301, 4920 – 51 Street, Red Deer AB T4N 6K8 Explanation of Codes (A) 1 to 25 (B) 26 to 100 (C) over 100 (EX) Firm exports product(s) * Kosher product(s) or employees employees employees outside of Canada Kosher versions available For more information on Kosher authenticity, please contact: Rabbi G. Brojges | Orthodox Union - Kashruth Division cellular: 204.333.5878 | SKYPE: gbrojges | C300-123 Doncaster St., Winnipeg, MB Canada R3N 2B2 Visit www.OUDirect.org to manage your account • Kashruth Co-ordinator, Calgary Jewish Community Council, 403-253-8600. INTERNET: Directory available online at www.agriculture.alberta.ca/app68/foodindustry Contents Alberta’s Agricultural Processing Industry and Services Overview ...................................... 1 Rural Extension and Industry Development Divison ........................................................................... 1 Key Services for Agri-Processors ...................................................................................................... 2 Agri-Processing Industry Statistics .................................................................................................. 4 Alberta Product Index ........................................................................................................................ 5 Food Processors ................................................................................................................................. 5 Other Agricultural Processing ......................................................................................................... 19 Agricultural Processing Companies ............................................................................................. 23 Industry Organizations..................................................................................................................... 78 Company by Location Index ........................................................................................................... 83 Alberta’s Agricultural Processing Industry Rural Extension and Industry Development Division The Rural Extension and Industry Development Division delivers business development services to agriculture businesses, food processors and organizations. Business development activities focus on improving the competitiveness and profitability of industry clients. The Division also assures the effective delivery of agriculture educational training, leadership and grant programs, as well as front-line client contact services for industry clients through the Ag-Info Centre and 13 Field offices. The Division also manages the 4-H, Farm Safety, Green Certificate, Farmers Market and Agriculture Service Board programs. Our industry development services include: Ag-Info Centre Toll-free in Alberta: 310 FARM (310-3276), Out of province 403-742-7901 The Ag-Info Centre provides access to all specialists, information and services within Alberta Agriculture and Rural Development. The Centre is staffed with specialists in the areas of crops, specialty crops, beef, forage, business management, and new ventures. Resource agents answer questions, forward callers to a specialist or refer the caller to other information sources. The Centre is your first link to Alberta Agriculture’s people, services, and programs across the province. Crop Business Development Branch Phone: 403-340-5322 Fax: 403-340-4896 (Toll-free 310-0000) “innovation and impact” The Branch is a team of specialists who focus on using the value chain approach to sustain, grow and diversify Alberta’s crop- based agriculture and food industries. The Branch team members are located throughout Alberta and can be contacted for technical expertise, market information, business development advice, networking opportunities and links to resources. Livestock & Farm Business Development Branch Phone: 403-556-4321 Fax: 403-556-7545 (Toll-free 310-0000) “We will work with clients and industry groups that are ready, willing, and able to change, learn and improve.” This Branch provides support to livestock producers in value chains to expand livestock production to supply slaughter capacity, identify new markets including diversified livestock and add value to primary production. Development Officers assist processors of meat products and other products derived from livestock including eggs, pet food and non-food products. Local/Domestic Market Expansion Branch Phone: 780-968-3510 Fax: 780-968-3554 (Toll-free 310-0000) “helping to grow Alberta’s local food market” Support provided for entrepreneurs involved in agricultural related industries including food and non-food processing, farm direct sales, on-farm processing, ag-tourism and organics. General advice and coaching provided in areas such as self-assessment, marketing, business planning, financing, regulations, pricing and cost of production. Follow-up support and connection to Alberta Agriculture and Rural Development and other industry expertise provided. 1 Processing Industry & Workforce Development Branch Phone: 403-340-7625 Fax: 403-340-4896 (Toll-free 310-0000) “your link to innovative market-focused business solutions” This team delivers business development services to ensure opportunity development and expansion of markets for agri-business. Services are customized to support industry’s business improvement goals and include: market expansion, access to capital, investment attraction, lean manufacturing and productivity support, workforce development and value chain strategies. Key Services for Agri-Processors Alberta Agriculture and Rural Development Services for Agri Processors: www.agric.gov.ab.ca/app68/agriprocessors This link provides Alberta’s agricultural processors with a comprehensive database of food distribution channels and other service providers. Each listing provides detailed contact information and available services. Agrivalue Processing Business Incubator – Robert Gibson Phone: 780-980-4244 (Toll free: 310-0000) The Agrivalue Processing Business Incubator (APBI) is a 75,000 sq ft, Canadian Food Inspection Agency registered facility offering privately accessed, fully serviced food processing suites of varying size, design and leasing costs. It is complemented with shared shipping and receiving bays and cold storage. The APBI is dedicated to assisting food processors in the scale-up and commercialization of new products and technologies so they can eventually establish their own facilities. Early stage business entrepreneurs and the more established food organizations will find the Incubator and its campus of services a unique avenue for developing and processing an array of food products for the value-added market. Food Processing Development Centre – Ken Gossen Phone: 780- 986-4793 (Toll free: 310-0000) A modern, fully equipped pilot plant and product development laboratory facility staffed with experienced food scientists, engineers
Recommended publications
  • Servicio De Pan V Aceitunas, Ajo Y Pepinillos V + Gf
    Montaditos ~ open faced sandwixh Grilled Octopus gf Pan con Tomate 8 Cannellini Bean Salad w/ Celery & Capers, Piquillo Pan con Tomate w/ Jamon Serrano & Manchego Cheese 12 Pepper Emulsion 15 Heirloom Tomato w/ Goat Cheese & Salsa Verde 11 Servicio de Pan v Smoked Duck w/ Caramelized Shallot & Foie Mousse 14 Housemade Bread w/ Olive Oil 4 Shrimp Ajillo Bocadillos ~ lil sandwich Garlic, Parsley, Lemon, Red Chili & Country Bread 18 Aceitunas, Ajo y Pepinillos v + gf Chorizo & Idiazabal 6.5 Crispy Pork Belly with Pickeld Shishitos & Aioli 7 House Marinated Olives, Pickled Garlic & Cornichons 7 Sautéed Soft Shell Crab w/ Mussels Shishito Peppers v + gf With Saffron Broth & Ragout of Fennel & Tomato 21 Quesos Caña de Cabra (soft goat,) Manchego (semi-firm sheep,) Blistered Peppers with Sea Salt & Vinaigrette 9.5 Valdeon (mixed milk blue,) Membrillo & Raisin Crisps 16 Select One Cheese 6 Patatas Bravas v Rhode Island Calamari a la Plancha Fingerling Potatoes, Bravas Sauce & Alioli 12 Olive Oil, Garlic, Salsa Verde & Country Bread 16 Charcuterie Jamon Serrano, Lomo Embuchado, Chorizo Sautéed Asparagus & House Baked Country Bread 28 Maitake Mushroom & Tarragon-Butter Emulsion 14 Steamed PEI Mussels Chorizo Chistorra, Shallots, Country Bread, Garlic, Catalan Mató Cheese Crispy Cauliflower v White Wine & Old Bay Cream 17 Fresh Housemade Cheese, Raw Honey & Grilled Bread 13 Smoked Eggplant Tahini Sauce & Pickled Turnips 13 Summer Gazpacho v Sweet Summer Corn Seared Atlantic Salmon & Verduras gf Tomato, Cucumber, Garlic, Sherry Vinegar & Olive Oil
    [Show full text]
  • Tasting Navarra with a Surface Area of 10,421 Km2, Navarra Has Four Dis- Tinct Climates: Oceanic, Mountain, Continental Mediterra- Nean, and Arid
    Tasting Navarra With a surface area of 10,421 km2, Navarra has four dis- tinct climates: oceanic, mountain, continental Mediterra- nean, and arid. Part of Navarra is humid and the other part is arid; the uplands in the north and the flatlands in the south. The interaction of these conditions has created dis- tinct ecosystems, on which human activity has modelled settlements, landscapes and different lifestyles that are reflected in the cuisine and in other cultural expressions. Navarra cuisine is based on local and seasonal produce, a cuisine that is closely linked to the land. The repertoires of recipes and traditional flavours are a result of the climate, the terrain, the history and the know-how built up over ge- nerations while now combining contemporary ideas. If synaesthesia is the perception obtained through the blending of two senses, when a taste transmits to the brain the harmony with the environment in which it was prepa- red, an intense synaesthetic experience occurs: sensations and emotions that immerse us in the land and explain it. © Departament for Economic and Business Development. Directorate-Gene- ral for Tourism, Trade and Consumption. Texts: Maite Pérez Larumbe. Design and layout: RBK DESIGN. Photos: J. Campos, O. Conesa, Diaporama Estudio, I.Tejerina, Tryon, P. Uriz. And lent by Restaurante Rodero, INTIA-Reyno Gourmet and AEHN. Cover photo: Zigako Etxezuria. Publisher: Linegrafic. Translation: Traducciones CCI DL NA 327-2020 (March 2020) Ref. C205 Printed on eco-friendly paper. 2 A land of culinary diversity 3 413 The finest produce The produce of our land goes directly to our table, our culinary culture is built on abundance and local supplies.
    [Show full text]
  • Charcutería Y Quesos Tradicionales
    CHARCUTERÍA DINNER TRADICIONALES Y QUESOS TRADITIONAL TAPAS DÁTILES TORTILLA ESPAÑOLA CURED MEATS and CHEESE Bacon-Wrapped Dates, Salsa Brava, Chistorra Sausage 9 Almonds, Cabrales 12 CHORIZO PAMPLONA PIQUILLOS OLIVAS CROQUETAS Crab-Stuffed Peppers, Artisanal Spanish Olives 7 7 Serrano Ham Croquettes, Toasted Almonds 14 Romesco 7 JAMÓN IBÉRICO JAMÓN SERRANO CRUDO Acorn-Finished Ham 25 10 PATATAS BRAVAS Bigeye Tuna, Ajo Blanco, LOMITO IBÉRICO SALCHICHÓN DE VIC Paprika AÏoli 7 Preserved Lemon, Gordal Olives 15 Cured Pork Shoulder 18 8 ENSALADA VERDE PULPO Green Salad, Asparagus, Favas, Octopus, Potato, Paprika 13 Avocado, Green Beans 12 CAÑA DE CABRA MAHÓN GAMBAS AL AJILLO Chocolate Hazelnut White Sangria ENSALADA DE JAMÓN Garlic Shrimp 13 Purée 9 Honey 9 Serrano Ham & Fig Salad, Cabrales, Almonds 14 CHORIZO A LA PLANTXA MANCHEGO VALDEÓN Paprika & Garlic Sausage 10 Truffled Lavender Currant Pistachio COCA DE ALCACHOFAS Honey 9 Salbitxada 9 Artichoke & Mushroom Flatbread, ALBÓNDIGAS Black Truffles, Manchego 15 Lamb Meatballs, Manchego, Truffle 14 TABLA DE CHARCUTERÍA Y QUESO COCA DE COSTILLAS Chef's Selection of Cheese, Charcuterie & Shortrib Flatbread, Horseradish, AMADA'S WINGS Parmesan, Bacon 15 Accompaniments 25 Espelette Glaze, Cabrales Crema, Pickled Celery 13 A LA PLANTXA FROM THE GRILL RACIONES PARGO Red Snapper 14 PLATES VIEIRAS Diver Scallops 14/26 PAVO MILANESE POLLO Roasted Half Chicken, Pimentón, Brown Butter 17 Breaded Turkey Breast, Pisto Manchego, Arugula, Basil Chimichurri 18 CHULETAS DE CORDERO Lamb Chops 24/44 ENTRECÔTE
    [Show full text]
  • 5 Montaditos
    52 GARLIC PORK LOIN, fresh tomato, lettuce and mayo ORIGINAL MONTADITOS 53 Garlic pork loin, manchego cheese, green pepper and fresh tomato SALADS 54 Garlic pork loin, brie cheese and bacon 01 Serrano ham 55 Garlic pork loin, piquillo pepper and mayo 02 Chorizo 56 CHORIZO and manchego cheese 03 Salchichón (cured sausage from Spain) 57 Chorizo and tortilla española 04 Lomo (dry cured pork loin from Spain) 58 Chorizo, manchego cheese, fresh tomato and arugula 05 Chistorra (basque style chorizo sausage) and piparra (mild pepper from Spain) 59 CHISTORRA (basque style chorizo sausage) , hard boiled egg and piparra (mild pepper from Spain) 60 Chistorra (basque style chorizo sausage), bacon and piquillo pepper 61 Chistorra (basque style chorizo sausage), brie cheese and green pepper ESPAÑOLA CLASSIC MONTADITOS 62 Chistorra (basque style chorizo sausage) cream cheese and crispy onion Romaine lettuce, tuna, fresh tomato, red onion, olives from Spain, balsamic vinaigrette 63 SERRANO HAM and manchego cheese 06 TORTILLA ESPAÑOLA with ali oli 64 Serrano ham and fresh tomato - WHOLE GRAIN BREAD 07 Tortilla española and chorizo CHEF 65 Serrano ham, mozzarella and pesto 08 Tortilla española, manchego cheese and piparra (mild pepper from Spain) Romaine lettuce, chicken, fresh tomato, egg, serrano bites and one 66 MANCHEGO CHEESE, fresh tomato, green pepper and anchovies 09 Tortilla española, fresh tomato, green pepper and mayo thousand island dressing 67 Manchego cheese, chorizo and green pepper 10 MEATBALLS, crispy onion and marinara sauce 68 BRIE CHEESE,
    [Show full text]
  • SALCHICHAS HUND, LANZAMIENTO DE UN NUEVO ENVASE Bárbara Florena
    SALCHICHAS HUND, LANZAMIENTO DE UN NUEVO ENVASE Bárbara Florena CAPÍTULO I: EL PRODUCTO 1.1 HISTORIA..............................................................................................3 1.2 ANÁLISIS DE LA MARCA.............................................................................6 1.3 TIPOLOGÍA DEL PACKAGING ACTUAL .............................................................18 1.4 ERGONOMÍA DEL ENVASE...........................................................................18 1.5 REFERENCIAS TECNOLÓGICAS DEL ENVASE....................................................19 1.6 PROCESOS ASÉPTICOS.............................................................................23 CAPITULO II MERCADO Y PRODUCTO 2.1 ANÁLISIS DEL MERCADO................................................................................25 2.2 PRECIOS AL CONSUMIDOR..............................................................................27 2.3 LOS DUEÑOS. MARCA MADRE........................................................................28 2.4 VARIEDAD DE PRODUCTOS..............................................................................31 2.5 MARCA PROPIA...........................................................................................33 2.6 NAIMING DE LOS PRODUCTOS ACTUALES............................................................37 CAPÍTULO III EL SUPERMERCADO 3.1 VISITA AL SUPERMERCADO.............................................................................39 3.2 REGLAS NEMOTÉCNICAS................................................................................41
    [Show full text]
  • MEAT & SEAFOOD Tradicionales Especiales VEGETABLES
    TRADICIONALES ESPECIALES marinated olives 4 Ensalada Verde Local greens, endive, roasted peppers, red onion, house vinaigrette 8 marcona almonds 4 Grilled Little gem salad charcuterie & Cheese Tahini-yogurt dressing, pickled pixie peppers, manchego, Chorizo iberico de bellota, charred onion migas 12 add boquerones 2 bayonne ham, saucisson sec caña de cabra, idiazabal, valdeon Tortilla de Chorizo pick two meats and two cheeses 29 Spanish omelette, onion, potato, chorizo, pimenton aioli 7 add jamón ibérico 14 alcachofas MOUNTAIN BREAD Wood grilled artichokes, bayonne ham, garlic mojo, lemon 13 House baked bread, za’atar, patatas bravas smoked butter, Maldon salt 10 Flash fried potatoes, bravas spice, mojo picón 9 Pan Con Tomate crudo Tomato, garlic, sourdough 5 Citrus-cured yellowtail, piquillo, fennel, guindilla, radish 12 add jamón ibérico 9 Trucha à la vizcaina Piperade Seared local trout, bayonne ham, pickled red onion, Basque pepper stew, fried egg, vizcaina sauce, herb salad 14 wild mushrooms, sourdough 10 Pulpo à la gallega SMOKED MUSHROOMS Grilled spanish octopus, pimento, canary island potato, Local mushrooms, black truffle goat cheese piquillo pepper, crispy garlic 16 crème fraiche, sourdough 9 gambas Crab Txangurro Patagonian red shrimp, choricero crema, grilled cherry tomatoes, Blue crab, sofrito, gremolata, sourdough 16 sourdough 12 arroz caldoso Bikini Bomba rice stew, shrimp, chorizo, spring peas, smoked mushrooms 18 White cheddar grilled cheese, jamón ibérico, Ibérico Albondigas* black truffle, white bread 9 Berkshire and
    [Show full text]
  • Basic Spanish for the Camino
    BASIC SPANISH FOR THE CAMINO A Pilgrim’s Introduction to the Spanish Language and Culture American Pilgrims on the Camino www.americanpilgrims.org Northern California Chapter [email protected] February 1, 2020 Bienvenido peregrino Leaving soon on your Camino and need to learn some Spanish basics? Or perhaps you already know some Spanish and just need a refresher and some practice? In any case, here is a great opportunity to increase your awareness of the Spanish language and to prepare for your Camino and the transition into Spanish culture. Our meetings will focus on the language challenges that, as a pilgrim, you are likely to encounter on the Camino. While we will talk about culture, history, food, wine and many other day-to-day aspects of Spanish life, our objective will be to increase your language skills. Familiarity with the Spanish spoken in Spain will make the cultural transition easier for you and ultimately pay off with more satisfying human interactions along the Camino. Our meetings will be informal, in a comfortable environment and geared to making the review of Spanish an enjoyable experience. Buen Camino Emilio Escudero Northern California Chapter American Pilgrims on the Camino www.americanpilgrims.org TABLE OF CONTENTS Day 1 Agenda . i Day 2 Agenda . ii Day 3 Agenda . iii 01 - The Communities, Provinces and Geography of Spain . 1 02 - Spain - A Brief Introduction . 3 03 - A Brief History of Spain and the Camino de Santiago . 5 04 - Holidays and Observances in Spain 2020 . 11 05 - An Overview of the Spanish Language . 12 06 - Arabic Words Incorporated into Spanish .
    [Show full text]
  • C H a R C U T E R I E & C H E E
    C H A R C U T E R I E & C H E E S E 6.75 for one 18.50 for three T A P A S S A L A D S MARINATED HOUSE OLIVES 5.00 JAMÓN SERRANO Garlic, Thyme, Citrus ENSALADA MIXTA 8.00 Segovia Olives, Onions, Tomatoes, Little Gem Lettuce SWEET POTATO HUMMUS 6.50 Dry-cured Spanish ham Pepitas, Za’atar, Grilled Pita MARINATED BEETS 7.00 SOBRASADA Mallorca MUSHROOMS A LA PLANCHA 8.50 Whipped Ricotta, Pistachios Soft spreadable chorizo Garlic, Scallions TUSCAN KALE 8.50 CHORIZO BLANCO CHARRED BROCCOLINI 8.00 Truffle Vinaigrette Valdeon Dressing, Dried Cranberries, Breadcrumbs United States Dry-cured, pork sausage & garlic SPINACH & CHICKPEA CAZUELA 8.00 Cumin, Roasted Onion, Lemon FUET Catalonia Mild dry cured pork sausage FRIED BRUSSELS SPROUTS 7.50 Sherry, Pickled Onions L A R G E P L A T E S PICANTE La Rioja BLISTERED SHISHITOS 7.50 Smoky, mildly spicy, dry sausage Lime, Sea Salt CHICKEN PIMIENTOS 21.00 Potatoes, Lemon, Hot Cherry Peppers SORIA CHORIZO ROASTED SPAGHETTI SQUASH 6.50 United States Garlic, Chilli Flakes, Sage Dry-cured pork sausage, ROASTED WHOLE BRANZINO 26.50 smoky & garlicky EGGPLANT CAPONATA 5.00 Roasted Fennel, Potatoes Sweet Peppers, Basil 6-MONTH MANCHEGO La Mancha HOUSE MADE RICOTTA 11.50 Firm, cured sheep’s milk, sharp & Shaved Truffles piquant half / full / double DEVILED EGGS 11.50 IDIAZABAL Osetra Caviar Navarra PAELLA VERDURAS 16.00 / 32.00 / 64.00 Smoked raw sheep’s milk, nutty & PATATAS BRAVAS 7.50 Butternut Squash, Sunchoke, Cauliflower, Chervil Aïoli Salsa Brava, Garlic Aïoli robust AGED MAHÓN POTATO TORTILLA 6.00 PAELLA
    [Show full text]
  • Spanish Sausages
    Morcilla Spanish-Style Blood Sausage Description: Mo r c il l a Our Morcilla is inspired by the famed product of Burgos in Spain, but while they use pork blood we chose to use beef blood for a richer flavor and darker final color. Equal to its weight in blood we use onions to fortify the flavor coming with the spices. ingredients: Pork, Beef Blood, Onions, Sea Salt, Gluten-Free Flour, Spices, Garlic Powder, Sodium Nitrite Product name Morcilla product code ND051 UPC 857996005488 10 days Fresh Shelf Life 6 months Frozen Catch Weight 10 lbs. Product L x w x h 8 x 6 x 3 (approx.) Case pack 2 each / 5 lb. Links case l x w x h 12 x 10 x 4 Nutrition Facts pallet config. 216 cs. (18 layers / 12 cs. per layer) Serving Size 1 oz. (28g) Servings Per Container: VARIES Amount Per Serving Calories 140 Calories from Fat 130 %Daily Value* Total Fat 14g 22% Saturated Fat 5g 25% Trans Fat 0g Cholesterol 15mg 5% Sodium 330mg 14% Total Carbohydrate 2g 1% Dietary Fiber 1g 5% Sugars 0g Protein 2g Vitamin A 40% ¥ Vitamin C 0% Calcium 0% ¥ Iron 2% *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2000 2500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 ¥ Carbohydrate 4 ¥ Protein 4 Longaniza Mild Chorizo Description: Lon g an i z a Our Longaniza draws inspiration from its authentic Castile regional counterpart.
    [Show full text]
  • Mevalco Catalogue.Pdf
    INDEX OF OUR SELECTION FRESH MEATS 7-18 IBÉRICO PORK, DUROC PORK, SUCKLING PIGLET, WILD BOAR, MATURE BEEF OVER 8 YEARS OLD & PYRENEAN LAMB. COOKING MEATS 19-26 MORCILLA, COOKING CHORIZO, FRESH SAUSAGES, PANCETA, LACÓN & TOCINO. CURED MEATS 27-38 HAMS, HAM CARVING EQUIPMENT, CURED CHORIZO, SALCHICHÓN, LOMO, MORCILLA, OX HAM & SOBRASADA. FISH & SHELLFISH 39-46 PRAWNS, OCTOPUS, PUNTILLITAS, ANCHOVIES, BOQUERONES, SMOKED SARDINES, SALT COD & TUNA . CHEESES 47-56 EWE, COW, GOAT AND BLUE CHEESES. OLIVES, NUTS, SNACKS & CONFECTIONARY 57-64 OLIVES, PICKLES, FRIED, ROASTED, CARAMELISED AND RAW NUTS, QUINCE JELLY, HONEYS, DRIED FRUITS. OLIVE OIL, vinegar & spices 65-72 EXTRA VIRGIN OLIVE OILS, VINEGARS, SALTS, SPICES, BREADS AND READY MADE GOURMET SOLUTIONS. VEGETABLES 73-80 FRESH VEGETABLES, PIQUILLO PEPPERS AND OTHER PRESERVES, RICE & PULSES. BREAD & READY MADE SOLUTIONS 81-84 BREADS, CROQUETTES, EMPANADA & CONFECTIONARY. KITCHENWARE 85-90 CROCKERY & PAELLA EQUIPMENT. © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 3 As you can see in the next few pages As ever we remain committed to we have introduced a new range of contributing to a positive and thriving food inexpensive alternatives to boost our culture in the South West, Cotswolds, portfolio and also your menu. The products Midlands and Wales. Our loyalty to using We pride ourselves on being at the in our range reflect quality Spanish produce from some of Spain’s more rural forefront of importing quality gastronomy rather than more mass-market communities, gives clear and continued Spanish produce. It is a principal that sets commercial support to some of the most artisanal and gastronomic us apart and one we hope you appreciate.
    [Show full text]
  • Charcuterie & Cheese
    C H A R C U T E R I E & C H E E S E 6.75 for one T A P A S S A L A D S 18.50 for three MARINATED HOUSE OLIVES 5.00 Garlic, Thyme, Citrus ENSALADA MIXTA 8.00 JAMÓN SERRANO Segovia SWEET POTATO HUMMUS 6.50 Olives, Onions, Tomatoes, Little Gem Lettuce Dry-cured Spanish ham Pepitas, Za’atar, Grilled Pita MARINATED BEETS 7.00 SOBRASADA EVA’S GARDEN MACOMBER TURNIPS 6.50 Mallorca Red Chimichurri Whipped Ricotta, Pistachios Soft spreadable chorizo MUSHROOMS A LA PLANCHA 8.50 SHAVED BRUSSELS & RADICCHIO 6.50 CHORIZO BLANCO Garlic, Scallions Apples, Pepitas, Chive Vinaigrette United States Dry-cured, pork sausage & garlic CHARRED BROCCOLINI 8.00 Truffle Vinaigrette FUET Catalonia SPINACH & CHICKPEA CAZUELA 8.00 Mild dry cured pork sausage Cumin, Roasted Onion, Lemon L A R G E P L A T E S PICANTE FRIED BRUSSELS SPROUTS 7.50 La Rioja Sherry, Pickled Onions Smoky, mildly spicy, dry sausage CHICKEN PIMIENTOS 21.00 BLISTERED SHISHITOS 7.50 Potatoes, Lemon, Hot Cherry Peppers SORIA CHORIZO Lime, Sea Salt United States Dry-cured pork sausage, ROASTED SPAGHETTI SQUASH 6.50 ROASTED WHOLE BRANZINO 26.50 smoky & garlicky Garlic, Chilli Flakes, Sage Roasted Fennel, Potatoes 6-MONTH MANCHEGO EGGPLANT CAPONATA 5.00 La Mancha Sweet Peppers, Basil Firm, cured sheep’s milk, sharp & piquant HOUSE MADE RICOTTA 11.50 Shaved Truffles half / full / double IDIAZABAL Navarra BUTTERNUT SQUASH RISOTTO 8.50 Smoked raw sheep’s milk, nutty & Ricotta Salata PAELLA VERDURAS 16.00 / 32.00 / 64.00 robust Butternut Squash, Sunchoke, Cauliflower, Chervil Aïoli PATATAS BRAVAS 7.50
    [Show full text]
  • Our Bread Try Our Tapas
    53 112 Fitzpatrick St., Key West • European • (305) 296-2626 THE TRUE Between Greens St. & Front St. TASTE OF SPAIN 1Block West of Duval • Summer 2013 The Menu of the Florida Keys 1. Serrano ham and olive oil 51. BRIE CHEESE, salami and olive oil 2. Chorizo and olive oil 52. Brie cheese, cranberries, arugula and honey mustard in WHOLE 3. Chorizo, tomato and olive oil WHEAT BREAD TRY OUR TAPAS 4. Chistorra and cheddar cheese 53. 4 Cheeses: manchego cheese, goat cheese, cheddar cheese and 5. Salami, lettuce and mayo cream cheese A TASTE OF SPAIN 6. Ham, tomato and olive oil 54. CREAM CHEESE, salami and tomato in CHAPATA BREAD 7. Grilled chicken, crispy onion and aioli 55. Cream cheese, salami and arugula in CHAPATA BREAD 8. Philly steak and mayo 56. GOAT CHEESE, crispy onions and honey mustard 9. Pulled bbq pork 57. Goat cheese, lettuce, cranberries and honey mustard in WHOLE 10. Meatballs and marinara sauce WHEAT BREAD 11. 100M chicken strips and mayo 58. CHORIZO, spanish tortilla and aioli IBÉRICO HAM 12. Mozzarella, tomato and olive oil 59. Chorizo, grilled chicken and aioli in CHAPATA BREAD SERVED WITH BREAD, FRESH TOMATO, CHIPS AND OLIVES 13. Manchego cheese, tomato and olive oil 60. Chorizo, manchego cheese and tomatoCHISTORRA, bacon and IBÉRICO HAM AND MANCHEGO CHEESE 14. Brie cheese, arugula and olive oil brava sauce SERVED WITH BREAD AND CHIPS 15. Goat cheese and pesto 61. Chistorra, cream cheese and crispy onions FINE HERBS CHICKEN WINGS 16. Cream cheese and guava 62. SERRANO HAM, tomato & olive oil in WHOLE WHEAT BREAD SERVED WITH RANCH SAUCE 17.
    [Show full text]