Spain, a country full of passion, flamenco, sunshine, and exquisite culinary specialties. Every time I return from Spain, I bring back a large quantity of local delicacies. Whether it’s dried ham Jamón, chorizo, excellent Spanish cheeses, or my favorite sweet cookies polvorones. What do I regularly bring back from my Spanish trips? What are my recommendations for the best Spanish food souvenirs?
Food souvenirs from Spain
Spanish Cured Ham Jamón de Cebo Ibérico
Cured ham is one of the most prestigious and sought-after Spanish delicacies. The term “Ibérico” refers to the breed of pigs from which this special ham comes – Iberian pigs. This breed is considered one of the oldest in the world, known for its specific genetic profile that allows for the accumulation of a significant amount of fat in the muscle, which is key to its characteristic flavor. The ham from the pork leg undergoes a long and careful aging process, often lasting several years. The result is a tender, slightly sweet meat delicacy with a perfect taste. It is consumed sliced into very thin pieces.
In this package of Spanish delicacies, the ham is accompanied by chorizo and salchichón sausages, as well as slices of marinated pork loin (caña lomo cebo ibérico). Although products from Iberian pigs are more expensive, I believe they are worth trying at least once. The flavor is truly richer and more interesting. This 200 g package cost 5.95 EUR, and the meat was aged for at least 24 months.
Spanish Cured Ham Jamón Serrano
The word “Serrano” in the ham’s name comes from the Spanish word “sierra,” which means “mountain” or “mountain ridge.” The name of this most famous and accessible Spanish ham can thus be translated as “mountain ham.” This designation refers to the tradition of aging ham at high altitudes, where the cold and dry climate aids the aging process.
Jamón Serrano is one of the most popular and widespread types of hams in Spain. Unlike Jamón Ibérico, which comes from Iberian pigs, Serrano is made from common white pigs. The production and aging process is similar to that of Jamón Ibérico, but usually takes less time, and the resulting flavor and texture are different (but still great). Nowadays, the term “Serrano” is often used more for marketing purposes and does not necessarily mean that the ham is aged in the mountains. This 240 g package of cured ham aged 14 months cost 3.88 EUR.
Spanish Chorizo Sausage
The traditional Spanish chorizo sausage is known for its characteristic red color and strong flavor. It is one of the most famous and widespread products of Spanish cuisine and is popular not only in Spain but worldwide. The main ingredients of chorizo are pork meat and fat, both chopped into small pieces. Additionally, paprika is a fundamental spice, giving the sausage its typical red color and spicy taste. Other herbs and spices often vary according to regional recipes; this sausage is according to the “chorizo Riojano” recipe (from the Spanish region of Rioja, known primarily for its wines).
There are many variations of chorizo, ranging from sweet to very spicy. Some are intended for immediate consumption, while others are meant to age for several months. Aged chorizo can be eaten raw, while some fresh types need to be cooked. Chorizo is often used in Spanish dishes. It is also popular as tapas and is, of course, used in pintxos.
The whole chorizo sausage cost just under 3 EUR (when buying 2 pcs), and the sliced chorizo sausage cost 1.66 EUR in both 100 g packages.
Spanish Cheeses
Idiazabal cheese is a local specialty from the Basque Country and Navarre in northern Spain. It is made from the milk of Latxa and Carranza sheep breeds, which thrive in the local mountains. The cheese is known for its distinct flavor. The unique taste is created by the traditional aging process, during which the cheese is smoked over wood such as beech, hawthorn, or cherry. Idiazabal cheese has received the Protected Designation of Origin (DOP) status, which guarantees that strict standards and traditional methods are followed in the production of cheese labeled as such. This 250 g package of cheese, which won a bronze medal at the “World Cheese Awards,” cost 4.95 EUR. A delicacy I recommend trying.
Among other famous Spanish cheeses are:
- Manchego: this cheese comes from the La Mancha region and is made from the milk of Manchega sheep. It ages for varying lengths of time, resulting in textures that range from soft to brittle. Its flavor is nutty and slightly salty, with a more pronounced taste as it ages.
- Cabrales: Cabrales is a blue cheese from Asturias. It is made from cow’s milk or a mix of cow, sheep, and goat’s milk, and has a strong, sharp flavor and creamy texture.
- Tetilla: Tetilla cheese is named after its shape, which resembles a woman’s breast. It comes from Galicia. It is a cow’s milk cheese with a mild buttery flavor.
- Mahon: this cheese comes from the Balearic island of Menorca. Depending on its age, Mahon has a mild to spicy flavor and a characteristic orange rind, which results from being rubbed with paprika.
- Zamorano: a sheep’s milk cheese from the province of Zamora, similar to Manchego but with a unique, slightly crumbly texture and nutty flavor that results from the use of milk from a different breed of sheep and a specific aging process.
- Roncal: Roncal cheese comes from the Navarra region and is made from sheep’s milk. It ages for at least 4 months, resulting in a robust flavor.
- Torta del Casar: this sheep’s milk cheese from Extremadura is creamy and spreadable. Its flavor is slightly bitter.
I always bring back a few packs of cheese already sliced; this particular one, made from a mix of cow’s, sheep’s, and goat’s milk, came in a 330 g pack for 4 EUR.
Boquerones
In Spanish, “boquerones” refers to a type of small fish, specifically European anchovies, which are preserved in vinegar and salt and flavored with garlic and parsley. These marinated anchovies, with their distinctively white color, are quite different from the anchovies that often appear on pizzas or in salads like Caesar (see the image below). Boquerones are commonly served as tapas in Spain. This pack cost 1.99 EUR.
Spanish Anchovies
Anchovies, known in Spanish as “anchoas,” are a symbol of Spain’s rich culinary heritage. Anchovies are salted and preserved in oil, giving them a more intense flavor and a reddish-brown color (very different from “boquerones”). I love anchovies, and if you’re like me, Spain is the promised land for you. High-quality anchovies can be quite expensive; in the pintxos mecca of San Sebastian, it’s not uncommon to pay 4.50 EUR for two small but top-quality anchovies on a thin slice of white bread. However, this three-pack of anchovies cost just under 3 EUR.
Pan de Higo con Almendra (Fig Cake with Almonds)
This delicacy originates from the regions of Andalusia and Murcia. It is a Spanish sweet that is made from ground dried figs mixed with a blend of spices and sometimes a splash of brandy or rum is added. The “Almendra” variant contains almonds, which add a crunchy texture. Pan de Higo is often seen on Spanish tables during the holiday season, especially Christmas. However, it is versatile enough to be enjoyed all year round. It pairs excellently with cheeses, particularly Manchego. This 200 g vegan sweet cost 3 EUR.
Cocoa for Making Hot Chocolate
One of the most famous Spanish desserts is churros, fried pastry served with a cup of thick chocolate. The first cocoa beans were brought to Spain in the early 16th century after the discovery of the Americas. Spain was one of the first European countries to discover the delights of cocoa and played a key role in popularizing chocolate across Europe. The hot chocolate that accompanies churros has a thick, almost pudding-like consistency. So, for the upcoming winter evenings, I brought this 200 g pack of cocoa, specifically for making hot chocolate. One pack cost 2.69 EUR.
Spanish Chocolate
The Spanish relationship with chocolate is more than positive (not just because of churros). This time, I brought back chocolate from the Spanish chocolatier Valor, which was founded in 1881.
One bar of chocolate cost about 1.70 EUR; for the 85% cocoa chocolate, it was a 100 g pack, while the 70% cocoa one came in a 125 g pack. This chocolate has no added sugar, so it can be a good option if you’re watching your sugar intake (these two bars specifically contain less than half a gram of sugar per 100 g of chocolate).
Spanish Cookies Mantecado
This delicate cookie comes from Andalusia in southern Spain. If you’re familiar with Czech cookies known as “sádlové bochánky,” these cookies will seem familiar. The name “mantecado” actually comes from the word “manteca,” which means “lard” in Spanish. Lard, specifically from Iberian pigs, is a key ingredient in the recipe for mantecado. It is this that gives these sweets their unique delicate texture. It most closely resembles “compacted sand” – at the slightest pressure, it truly crumbles into small granules. However, it literally melts in your mouth. Mantecados are often packaged in beautifully decorated wrappers. The packaging is practical and almost necessary, as the cookies are very delicate. This 190 g pack of mantecado cookies, as shown in the image, cost me 1.60 EUR.
Spanish Cookies Polvorónes
A special subgroup of mantecado cookies is polvorónes. The name “polvorónes” is derived from the Spanish word “polvo,” which means “dust.” This name perfectly captures the essence of these cookies because they easily crumble into dust at the slightest touch (I say “sand”). The main ingredients are flour, sugar, and lard, but they also contain almonds. Polvorónes are therefore significantly more expensive than mantecado cookies. According to legend, polvorónes have Moorish origins, stemming from Spain’s historical connection with the Muslim world. The frequent use of almonds in Spanish sweets is also from this period, and it is believed that polvorónes are a legacy of this cultural exchange. The cookies are individually wrapped in colorful paper wrappers (the bright wrappers remind me of a Sardinian sweet called gueffus). You can find polvorónes at the entrances to supermarkets, often sold by weight. This allows you to pick your favorite flavor.
What delicacies do you bring back from Spain?
