50 Spanish foods - Spain

Delicatessen24. cAviAr Per SÉ bY rioFríoPSN (Piscifactoría Sierra Nevada)began fish-raising operations in1956, a tradition in the Navarre regionof nor thern Spain. In1963 it expanded toRiofrío (Granada, in thesouth), where itproduces thePer Sé caviar:“black gold”with its ownp e r s o n a l i t y,full of subtletiesand sensations andconsidered among thebest in the world. This fish is bred inopen natural areas, ecologicallly. Riofríooffers different types of caviar, but thestar is Per Sé: complex and made in thetraditional Iranian method. It ranges incolour from pearl-grey to brown-black,has a smooth but persistent texture, andis complex and elegant.www.caviarperse.net/es/✍25. mi cuit mArtiKo foie-grasThe Martiko firm, founded in 1986,is located in the town of Bera, inthe Pyrenees of the Navarre region. Itraises corn-fattened ducks and geese –forfresh food, semi-conserves, conservesand pre-prepared dishes– in somemodern installations that use the latesttechnologies and quality control. Thisfirm has been producing mi-cuit for 20years. It has been prepared exclusivelywith the full liver of the Moulard duck,20