Nuts & Dried Fruit

Grown in Extremadura Spain, the Pajarero figs have thinner skins than their Turkish counterparts, which allow for more moistness and flavor to come through when you eat them. Read More

To make these luscious preserves, green walnuts are carefully picked and then cured whole, young shell and all. As they soften, they gain an incredibly rich taste and pliant texture. The heady mix of cinnamon and allspice that greets your pallet is strictly a result of the walnuts gently breaking down--there are no spices added to the mix. Left whole or carefully halved, these walnuts pair wonderfully with triple cream, fresh goat, or blue cheeses. For maximum decadence, serve them alongside pate or foie gras. Read More

Handmade in Valencia, Spain, of Pajarero figs, Marcona almonds, and nuthin' else. Read More

Do like the Spanish: cook quince down with sugar and lemon - the fruit has enough pectin to gel up on its own - and serve with aged sheep cheese, Vella Dry Jack, and hearty Blues. Read More

These chewy treats are made by four brothers in Valencia, Spain. Read More

These chewy treats are made by four brothers in Valencia, Spain. Read More