Grilled asparagus, Paprika Goat Cheese and orange segments

Grilled asparagus, Paprika Goat Cheese and orange segments

What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!

Grilled asparagus, Paprika Goat Cheese and orange segmentsIngredients for 4:

For the Vinaigrette:

  • 1 tsp full of honey
  • 1 tbsp balsamic vinegar
  • 3 tbsp Extra Virgin olive Oil
  • 1 handful of walnuts

On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.

Grilled asparagus, Paprika Goat Cheese and orange segments

Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.

Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!

Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.


Delirium pears

This is an old spanish recipe which provides the perfect complement to a rich semicured cheese.

The “original” recipe is very simple and only requires a few ingredients, but this version adds a twist of cloves, anise and cardamom for that extra depth of flavour.

Serves 4 tapas:

  • 4 Pears
  • 1/2 bottle “Delirio” from Bodegas Muñana
  • Cinnamon stick 1 pc
  • Zest of one orange or lemon
  • Sugar 80g
  • Clove, anise and cardamom

Place one pear at the centre of a small plate, drizzle with a little bit of sauce and enjoy!!


Peas with Iberico ham and poached egg

To prepare this recipe for peas with ham, ideally peas are fresh but as the season is so short, and have a high price,it is best that we use ultra frozen peas or, ultimately, preserved.


While ” poached eggs ” cook, we can start preparing the recipe of peas and ham. Heat a pan with olive oil and the spring onion thinly sliced, less than 1mm.
Add the diced ham and toss the peas, previously cooled with water in the pan. Cover with a lid and let cook five minutes.


While peas are cooking remove, carefully, the plastic wrap from the poached eggs.
Try the peas and when they are cooked serve placing the poached egg on.


Mushrooms stuffed with cheese and Iberico ham

A recipe for stuffed mushrooms – easy and quick to prepare.

Serves 6 tapas:

  • 12 Mushrooms
  • Semicured cheese
  • 2 slices of garlic
  • 2 slices of Iberico ham
  • 6 Nuts
  • Olive oil
  • Salt
  • Chopped parsley

Preparation of stuffed mushrooms :

Remove mushrooms from the oven, add stuffing mixture plus half a walnut to each one and place back in the oven for a couple of minutes. Finally, sprinkle with chopped parsley and serve immediately!


Origins of Iberico ham

When the Romans arrived in ancient Iberia, among the many benefits offered by the land, they found that the Iberians had a knack for making ham. As great observers, the Romans soon realised the qualities of this delicacy. It was easy to prepare, had a great capacity for conservation and, above all, it tasted great. The Romans had discovered…. Iberian Ham.

Techniques on general pork grocery and ham in particular came to the peninsula from the Phoenicians. Strabo (I B.C.) tells us so in his book Geographica :

“… most of them are occupied by Kerretanoís, people of Iberian ancestry, among which excellent hams are made, comparable to those made by [the] Cantabrian [people], providing no small income to residents”

It soon became one of the leading Hispanic products exported to Rome but the most valued of all hams were those of Hispania Pompaelo (Pamplona). Yes, a good Spanish ham was expensive and exclusive, reserved only for the upper classes. At the roman_coinstime of the Emperor Diocletian, the price of a ham was set at 20 denarii, a significant amount for food. It was so valued that even ham-shaped coins were made during the age of Augustus and Agripa.

So it is not surprising that after more than two-thousand years of it’s successful production and consumption in every corner of the peninsula, the ham has become a pennant of Spanish gastronomy, as well as being something which, in a country where the people famously disagree on most things, has established itself as a firm favourite among the majority!

iberico dehesa

Ham Quality Watchers, new labelling on

A new Quality Standard for Iberico has taken effect which establishes the different types of ham depending on purity of the race, how the pigs are raised and the food they received. This has been a long awaited regulation among producers of the highest quality as the Iberian breed and extensive production at Dehesas was becoming weaker and weaker in front of the Duroc breed and the intensive methods. Don’t forget that the Iberian race and the extensive production that allow the pig to roam freely at the Dehesa is what give to Iberico ham that sweetness and meltingly tender and juicy texture.

To make it easier to understand, Iberico hams will have to be labelled depending on this characteristics as follow:

100% Iberico, from animals with 100 % genetic purity of the Iberian breed, and whose parents have the same 100 % Iberian racial purity.
…And depending on how they have been raised, the ham is classed as:

      • …de Bellota: if they were free range and mainly fed with acorns and grasses.
      • …de Cebo de Campo: Free range, but fed on grain, legumes and pasture plus acorns from the Dehesa.
      • …de Cebo: Farmed animals fed with grain and legumes.

Iberico %, from animals with at least 50% Iberian genetic purity.
…And depending on how they have been raised, the ham is classed as:

      • …de Bellota: if they were free range and mainly fed with acorns and grasses.
      • …de Cebo de Campo: Free range, but fed on grain, legumes and pasture plus acorns from the Dehesa.
      • …de Cebo: Farmed animals fed with grain and legumes.

Also some of the usual terms used to refer to these products have been redefined to avoid confusing. The popular term “Pata Negra” can only appear on the label of the highest quality product, i.e. the “100 % Iberico de Bellota”. Pack IbericoThe terms “Dehesa” and “Montanera” can only be used in the labelling of products “de Bellota” regardless of the purity of the breed and never in “Cebo de Campo” or “Cebo”. From now on the use the terms “Recebo” and “Iberico puro (pure Iberian)” in the labelling of the product is prohibited.


+++So far the safest way to acquire a 100 % Iberian was one that was certified by any of D.O. (Protected Origin Denomination) or IGPs (Protected Geographical Indication) that exist in Spain. From now on you can buy it with assurance without having to be certified by D.O. or IGP. Although if it is, you will be taking home the best possible ham.

+++Under our criteria this would be the quality ranking for Iberico hams from highest to lowest quality.

1st Jamón de Bellota 100% Iberico
2nd Jamón de Bellota Iberico
3rd Jamón de Cebo de Campo 100% Iberico
4th Jamón de Cebo de Campo Iberico
5th Jamón de Cebo 100% Iberico
6th Jamón de Cebo Iberico

The new rules established by law have been published and will be effective from 10/01/2014. If you are a wishful Spanish speaker brave enough to study new law, text is available at the Official site!


Black, Red, Green or White. Choose your Iberico ham.

The new regulation for Iberico products which has just been approved establishes the following labels for an easy identification of the different quality standards of products.

      • Red label. A free range swine fed exclusively with acorns.
      • Green label. A free range animal fed with grains and legumes.
      • White label. Farm-dwelling swine fed with grains and legumes.
      • Black label. This label refers to the highest quality ham, exclusive for swine which are 100% genetically Iberico and have been afforded the freedom of roaming the Dehesa, eating as many acorn as they wish.

What do you think about this labelling?

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