There are dozens of varieties of rice, but Valencian chefs are in no doubt: Bomba is the one that works best in a paella pan. And this is not just an arbitrary tradition.

Boneless Iberian ham is proving increasingly popular with lovers of Spanish cuisine in France: it combines the quality of a good Iberian ham with ease of slicing and a practical format for storage.

Extra virgin olive oil is the cornerstone of the Mediterranean diet. Find out why incorporating it into your daily diet is a real health benefit.

Tapas, true ambassadors of Iberian cuisine, have taken the world by storm. Discover their fascinating origins, from royal legends to folk traditions.

What makes Iberian ham so special is its nutritional quality and the way it is produced. Acorn-fed Iberian ham is particularly notable for its oleic acid content.

The term ‘Pata Negra’ refers exclusively to 100 per cent Iberian ham from acorn-fed pigs, identified by an official black label: the highest quality grade of Spanish Iberian ham.

Pata Negra ham captivates with its flavour, its melt-in-the-mouth texture and its reputation as an exceptional product. But behind every slice lies a great deal of hard work.

Behind every paella lies a culinary philosophy dating back thousands of years. Find out why Valencia jealously guards its national treasure — and how to recreate it at home.

Pata Negra ham is one of Spain’s most prized gourmet products. A symbol of tradition, quality and excellence, it is distinguished by its intense flavour, marbled fat and long natural curing process.

Cinco Jotas 5J ham occupies a unique place in the world of Iberian ham. It is not merely a gourmet product: it is an expression of Spanish culinary luxury, a ham crafted with time and patience, in harmony with nature and thanks to exceptional expertise. Produced in Jabugo, Andalusia, Cinco Jotas has become a global benchmark for 100% Iberian acorn-fed Pata Negra.

Spanish wine and charcuterie make for a classic and delicious pairing. Each type of charcuterie – from Jamón Ibérico to chorizo, including salchichón, lomo and morcilla – pairs well with specific wines to bring out its flavours and textures. Recommendations include reds such as Rioja or Ribera del Duero, dry whites such as Albariño or Godello, and even rosés or sparkling wines such as Cava. The idea is to create a harmonious balance of flavours, counterbalancing salty, fatty or spicy notes...

Fancy an aperitif with a Spanish flavour? Discover 10 easy and authentic Spanish tapas recipes to prepare at home. From tomato bread and ham croquettes to Spanish tortillas and Iberian cold meats, these tasty ideas will delight your guests. You'll also find our tips on how to match your tapas with the best drinks and where to buy authentic ingredients. It's easy to prepare a convivial aperitif with Iberian flavours!