Mariscal & Sarroca Mariscal & Sarroca, Antonio and Yolanda, is a family-run business dedicated to exporting top quality Spanish products. Mariscal & Sarroca is a synonym for Spanish gourmet food, delicacies, exclusive products, top quality; but also professionalism, respect for artisanal methods, environmentally friendly production processes and search for healthy food. Quite simply Mariscal & Sarroca can guarantee excellent products and service. We love travelling around the world, and this made us realize that, while Spanish foods were very much appreciated, they were often hard to find abroad. We are fully aware of the demonstrated benefits that the traditional Mediterranean diet has on our health, so we decided to source the best olive oil, jamón, cured meats and cheese from around Spain. Now you can also benefit from their properties, and enjoy the best flavours from Spain without having to leave your front door. Our success is built on the quality of our products. We are an international brand that relies on established traditions to keep innovating. Our products are made following old production processes and observing the strictest sanitary and quality controls. We have sourced gourmet foods throughout Spain. Our search took us to small villages and farms keen to export their best produce. The farmers we have got to know are experts at what they do. We totally trust them and respect their profound knowledge. In turn, they are very excited about the possibility of their products travelling abroad. Mariscal & Sarroca contributes to sharing their deep-rooted culinary traditions. The food products we offer are made without taking time into consideration, quality is the only and foremost priority. After all ‘good things come to those who wait’. In a world where rushing from here to there seems to occupymost of our time, we sometimes forget the small pleasures of life. Mariscal & Sarroca invites you to take a break from the daily hassles, sit at the table and enjoy our unique quality products with friends and family. We want to fill your house with the flavours that bring back memories of the sun, the warmth of a special moment that you will never forget, new sensations and flavours that remind you of the joy and tranquility of a perfect holiday.
Cortar los tomates en trocitos pequeños y colocarlos sobre una fuente en forma de flor (margarita) cubriéndola. Colocar encima del tomate la ventresca de atún. Cubrir con el jamón ibérico la ventresca. Por último, rociar con el aceite de la ventresta el jamón ibérico, la ventresca y el tomate. Lista para servir.
Ingredientes:
- 500 gr tomates
- 250 gr de ventresca de atún
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Prepation:
Preheat the oven to 150ºC (Gas mark 2)
Arrange chorizo slices in a circle on top of the onion. Bake for 25 minutes or until de tomatoes are soft and beginning to split.Put the tomato
Golden Red, forever bringing COLOUR and FLAVOUR into our World
The cultivation of pepper for paprika was introduced in La Vera (Spain) in the 16th century by the Jeronimos monks from the Yuste Monastery. In 1556, Charles I of Spain decided to retire to the Yuste Monastery to lead a monastic life, where he remained for the rest of his life.
Tradition and knowledge combined
VIOLET ALMONDS 80g
This product is a world innovation, never seen in the market before. Selected amongst all the novelty gourmet products at the 28th edition of the “Salón de Gourmets” that took place in Madrid in March 2014. It was later exhibited at the “Show Cooking” of the fair, where it took critics, journalists and master chefs by surprise.
