Category Archives: Treasures




wild_meats_artemonteEverybody has heard about Chorizo, the typical Spanish cured meat made with pork. Yet, have you ever heard about venison chorizo? Or even wild boar and game chorizo? These delicacies are just some of the enormous variety of cured wild meats that ArteMonte proudly produces.

Founded in 2005, in the town of Aldeaquemada, on the border between Andalusia and Castille-La Mancha, this enterprise puts strong emphasis on combining craft traditions with modern industrial features. It is rated as one of the most recognised producers of wild-game produce in the Iberian Peninsula, with a very strong sense of social and environmental responsibility.

Only the highest-quality ingredients are selected before being processed, and are stuffed into natural casings and hand-tied one by one. ArteMonte produce ranges from the well-known pork chorizo to the less-common venison, game, wild boar or mallard chorizos. Smoked flavours of paprika will reach your hypothalamus giving you an irresistible urge to taste a thin slice. Apart from chorizo, ArteMonte also offers a variety of salamis; again with venison, game, wild boar or mallard.

However, beyond doubt, the star product of Artemonte is the Venison Cecina. Delightful, mouth-watering, delicious: Cecina is a smoked meat without almost any fat and, I have to confess, my favouritewild_meats_artemonte cured meat. Artemonte uses a special recipe. After the venison ham is smoked, it goes through a curing process in thyme that makes it easy to distinguish, adding a very unique touch.

Other of their specialities are “in Orza” products. At this point you must be thinking I love using funny words. Well, that’s true, but not in this case. Orza refers to a traditional way of preserving meats in clay jars. The meats are initially slowly fried and then put into jars, covering them with the olive oil used in the frying. In the time when there weren’t any fridges this was the only way to feed the whole family throughout the whole year. Now with all the technology in our hands this would make no sense, if it wasn’t for the fact that it is still the tastiest way to preserve the meat with all the flavours created in the curation in olive oil.

If you haven’t started to salivate yet, let’s go with some of their other products. They have a selection of ready-to-eat tapas like their venison bolognese, venison meatballs or the acclaimed beans-with-game chorizo. You just have to heat them and they are ready to eat in a couple of minutes!

While the tapas are heating up you can get a handful of crackers and taste their famous variety of pates : mallard duck, partridge, wild boar or venison amongst others.

If you are planning a foodie travel to Spain we wild_meats_artemontegive you some clues in this area in Five things to do in Sierra Mágina and if you want to arrange a visit to their work place just need to tell us.

Check their whole range in and coment to win one of their tasting packs, a perfect Christmas gift.

Treasures - Oro de canava


Established in 1976 in Jaen in the Sierra Mágina region, Oro de Canava is considered one of the best extra virgin olive oils in the region. This oil is produced in a region designated as a National Park due to its outstanding natural beauty and large variety of foliage giving it its superior quality.

The love and care for this produce begins in the grounds of the partners of this cooperative, where they only select the olives from the tree, not the ones on the ground. Only the best Picual olives are selected at the optimum point of maturation, and harvested early to increase the fruity overtones of this fabulous olive oil. In addition, the microclimate of the Sierra (Spanish for mountain range) contributes to this liquid gold being recognized for its unique and superior organoleptic characteristics.

The characteristics of the resulting oil, winner Treasures - Oro de canavaof four prestigious awards, are “its intense fruity fragrance of green olive; its complex aromas of fresh and dried fruit – spearmint, tomato and banana peel with nuances of almond and apple; its crisp flavour, fragrant, harmonizing a light bitterness with a progressive piquancy; and its very structured and imposing quality”.

The Ministry of Agriculture of Spain granted it an award for Best Extra Virgin Olive Oil 2012. This oil has also won the Alcuza Award, in two consecutive years (2012-2013), and the Provincial Council of Jaen Award, 2012 and 2013. Jaen is an area of Andalucia, the largest olive oil producer in the world so they must know a bit about quality of olive oil ;-).

This extra virgin olive oil gains its name from the use made of the water flowing from the nearby Cánava Spring to wash the olives after twigs and leaves have been removed. Oro de Cánava means Gold from Cánava.

Don’t miss the chance and visit this site following one of our Gastro Routes. You can also order a sample writing to



After some months of hard work we are ready to start our Gastrotravelling Box Series. Every month we will release a special box or hamper containing selected products from a different region of Spain. Every month we will launch a Gastrotravelling Box with products that match our quality and ethical values:

  • They represent the highest quality produce the region has to offer
  • Sustainable production methods
  • Honesty in production

Not all Extra Virgin Olive Oils are made equal and not every red sausage is a chorizo.

There is a distinct difference between the chorizo crafted lovingly by an artisan, who see’s their produce as a part of their personal identity, and one which is made industrially that stinks of ammonia when you open the wrap. Similarly if a label says Extra Virgin Olive Oil it should be 100% Extra Virgin Olive Oil and not diluted by up to 50% with others of less quality – much like the ones you can find in your supermarket.

This box will be available online in our partner store and at the same time we will provide you with some hints to distinguish the taste and quality of the products, explanations about the origins of the different recipes and of course, some history lessons, travel guides and a weekly recipe to learn easy ways to astound your hosts and friends with the ingredients included into the monthly Gastrotravelling Box.

On your marks…… Subscribe to receive a notification as each new box becomes available

Get Set……Register with Spaininabox for exclusive discount vouchers

Go Gastrotravelling!!!……Travel through different regions of Spain via tasting, reading and feelings.

Food is the best daydreams machine

We will kickstart this Gastrotravelling Series with the famous region of Jaen. This region is the largest producer of olive oil world-wide. In fact, Jaen produces more olive oil than the second largest producer COUNTRY in the world!

Thomas Jefferson called the olive tree the richest gift of heaven and we will bring for you one of its best juices, Oro de Cánava Extra Virgin Olive Oil. It is undoubtedly one of the best Olive Oils from the region; a golden, thick as honey oil that is guaranteed to add the magic touch to all your dressings.

We will give you some hints to distinguish a good olive oil from the dark shadows of this industry.

The Jaen Gastrotravelling box also contains a selection of cured hunting meats, delicious bites of wild boar, venison, game or mallard which act as a perfect companion for the olive oil. Again, we are brimming with original ideas and recipes so you can get the most out of these products – Imagine tucking into some tasty venison bolognese stuffed sweet peppers… Mmmm Yummy!!!!

We will talk about where our products are produced and provide you with travel guides to visit the area and even the factories, so you can witness artisan production in action! By commenting and sharing our content you could be the winner of a monthly contest to get off the beaten the track and visit some of our producersaccommodation included!

Don’t miss your chance and remember, on your marks, get set, Go Gastrotravelling!!!

Muñana caves for wine ageing

Wines From Granada: Muñana Petit Verdot

Concept of the Author

“All our varietal are an expression of the varieties themselves in our terruño. Our Petit Verdot 2009 is one of these and it is the best demonstration of what each variety can individually contribute to the different assemblies of our wines.”

Awards and mentions
INTERNATIONAL WINE GUIDE 2012: Silver MedalPetit Verdot 2009 profile
PEÑIN Guide 2009: 89 points
PEÑIN Guide 2011: 88 points
PEÑIN Guide 2013: 87 points
REPSOL Guide 2013: 99 points

Grape Varieties
100% Petit Verdot from its own vineyards

Produced and bottled by the winery (Estate Bottles)

Finca Peñas Prietas (Cortes y Graena, Granada)

Year and Production
Very good
11.914 bottles

Analytical Parameters
Grading: 13.5% Vol.
PH: 3,6
TA: 5.0 gr/l in tartaric acid
Procedures: 30 minutes after collection in 15kg boxes, the Petit Verdot grapes are placed in a refrigerated room at 5°C until the temperature stabilises before the best fruits are manually selected.
A short maceration is carried out for 4-5 days at a temperature of 20ºC followed by alcoholic and malolactic fermentations with cold stabilisation at -4ºC. 12 months in 300l French oak barrels, of nine different coopers and different toasts. Then 12 months in natural caves at 14°C average temperature.

Tasting notes
The appearance is a nice, covered ruby colour with violet hues yet despite being a 2009. Notable varietal character on the nose, with hints of banana and pencil lead, deep balsamic that gives a lot of freshness and enveloping aromas of black fruit compote. The palate is fleshy and creamy, with excellent balance between acidity and fruit weight. Marked minerality on the palate, which puts us in the land from which it comes. As mentioned before, the wood appears in perspective providing spicy and toasted nuances. The finish is long and rich. A truly elegant wine and highly recommended.

Serving temperature: 17ºC
Food pairings: All kind of meats.

Find it in Spaninabox at a very special price.



Concept of the Author

“We have tried to show all nuances of Syrah and Tempranillo at the terroir of MUÑANA. We have created an amazing young wine surprising because of its power and the variety of sensory notes that it hits.”

Awards and mentions
INTERNATIONAL WINE GUIDE 2012: Bronze Medaldelirio2012_profile
PEÑIN Guide 2011: 88 points
Repsol Guide 2011: 90 points
Repsol Guide 2012: 90 points
Repsol Guide 2013: 90 points

Grape Varieties
Syrah-Tempranillo from its own vineyards

Produced and bottled by the winery (Estate Bottles)

Finca Peñas Prietas (Cortes y Graena, Granada)

26.500 bottles (Limited Edition)

Analytical Parameters
Grading: 14% Vol.
PH: 3,7
TA: 4,8 gr/l in tartaric acid
Procedures: 30 minutes after collection in 15kg boxes, the Syrah and Tempranillo grapes are placed in a refrigerated room at 5°C until the temperature stabilises before the best fruits are manually selected.
A short maceration is carried out for 4-5 days at a temperature of 20ºC followed by alcoholic and malolactic fermentations with cold stabilisation at -4ºC.

Tasting notes
It has a very dark and intense redcurrant colour. The aromas remind us of the leather, truffles and especially violets. The palate is unctuous, vigorous with a balanced and soft alcoholic degree. Blackcurrant flavours predominate leaving a lingering memory in the mouth.

Serving temperature: 14ºC
Food pairings: Fish and White Meat.

Find it in Spaninabox at a very special price.

Wines from Granada: Muñana 3 Cepas

Concept of the Author

“We have tried to make a powerful and complex wine but smooth on the palate at the same time; a wine showing the colour, aroma and strength of the Syrah variety; the structure of Cabernet Sauvignon and the smoothness of Merlot. MUÑANA 3 Cepas is undoubtedly a wine that can be greatly enjoyed.”

International AWC VIENNA 2010: Gold Medals
International Competition CINVE 2011: Silver Medal
Guide PEÑIN 2013: 90 pointsmuñana3cepas_corte

2008 (Crianza)

Grape Varieties
Syrah, Cabernet Sauvignon, Merlot

From its own vineyards
Produced and bottled by the winery (Estate Bottles)

Finca Peñas Prietas (Cortes y Graena, Granada)

51.600 bottles

Analytical Parameters
Grading: 14% Vol.
PH: 3,3
AT: 5,1 gr/l in tartaric acid
Malolactic Fermentation

12 months in 300 litres French and American oak barrels and 12 months in bottle kept in underground natural caves at 14 ° C average temperature.

Tasting notes
Garnet colour with vivid, bright cherry. On the nose, ripe fruit aromas with light notes of black fruit jam, bitter cocoa and balsamic touches. Marked acidity, good fruit and mineral oak assembled.

Serving temperature: 17ºC
Food pairings: Game, red meats with sauces of moderate acidity.

Find it in Spaninabox at a very special price