A specialty originating from Italy’s Lombardy region, our Bresaola is beef’s answer to Prosciutto and is ideal for those who abstain from pork. Beef Bresaola is one of the healthiest cured meats because it contains little or no fat, minimal cholesterol, and is high in protein. Produced from whole muscle premium beef cuts and dry aged for a minimum of three months, our Beef Bresaola is firm on the outside but lean, tender, and silky smooth inside. Sliced thinly it is almost translucent, and the lack of striation is indicative of its quality. Can be served drizzled with extra virgin olive oil and a grinding of fresh black peppercorns with slices of lemon alongside, or incorporated into a salad of rocket (arugula).
Known to most Italians simply as Carpaccio, and named after a Renaissance painter; Beef Carpaccio is another premium non-pork product offered by Creel & Gambrel. Made from extremely lean beef that is magically enlivened with a blend of salt, subtle Italian spices, and juniper berries; our Beef Carpaccio is then aged for two months until the meat is sweet and literally melts in your mouth. Low in sodium and calories while at the same time being rich in protein and vitamins, you are bound to fall in love with Beef Carpaccio after the first taste! Slice thinly and drizzle with extra virgin olive oil before wrapping around a grissini, or for a Québécois twist serve with bagel chips. Excellent with a good Merlot.
Montréal Smoked Meat
Prepared according to the original recipe bequeathed by the first Eastern Europeans that emigrated to Montréal many years ago, our Montréal Smoked Meat is one of the crown jewels of our product line. Beginning with premium lean beef brisket which is trimmed before careful seasoning with selected natural herbs and rich infusions of spices; this is a product that cannot be compared to any other, and will have carnivores in search of the real Montréal Smoked Meat flavour flocking back to you for more! Being traditionalists, we recommend 3mm thick slices that are carved by hand (not shaved) against the grain of the brisket, as this results in the most tender and easy to bite into sandwiches.
The term “Corned” originates from putting meat in a large earthenware crock and covering it with coarse kernels of salt that were known as “corns of salt”. These days instead of dry salt, a seasoned brine is used to cure our lean and tender corned beef. Each outside round is carefully selected to ensure the highest quality finished product. After hand trimming, the rounds are preserved with a specially formulated “old world” cure before they are fully cooked and then vacuum packaged so that the full flavour profile is retained. Perfect served either warm or cold; nothing beats our Corned Beef served on hearth baked rye bread and topped with a pickle! This product is perfect for both delicatessens and restaurants alike.
Beef & Pork Summer Sausage
Made from a traditional Mennonite recipe handed down from generation to generation through the mists of time, our mouth-watering Beef & Pork Summer Sausage is always a treat! Finely ground beef and lean pork combined with a tangy blend of spices is only the beginning. This mixture is then stuffed into traditional cotton casings before being naturally smoked with maple wood and then hung to cure for several weeks. Sliced for a charcuterie board or sandwich, cubed into a salad, or added to a pizza this is an extremely versatile product.
Mentions of Culatello, universally referred to as the “King” of salumi date back to the 15th century. A slowly cured boneless ham made from the choicest muscle of the pig’s rump, Culatello has such a unique sweet-musky flavour, and an almost velvety texture that it is considered the pinnacle of artisanal food culture. Each piece is massaged by hand with a proprietary blend of ingredients before hanging to age as long as necessary, allowing airflow and subtle changes in humidity and temperature to dry it to its most flavourful point. The colouration of Culatello is a similar hue to the faded burgundy of a cardinal’s robe, and when tasted almost makes the best Prosciutto seem mundane. Slice parchment thin, and serve either on its own or with good bread accompanied by curls of butter. Pairs well with a fizzy Lambrusco.
Prosciutto di Parma
'Prosciutto' is from the Latin 'perexsuctum' meaning 'dried'. The secret of Parma Ham begins with careful selection of the pigs, which must be specially bred Large White, Landrance, or Duroc breeds; born and raised at authorized breeding farms located in central-northern Italy. Their diet is a specially regulated blend of grains, cereals and whey from Parmigiano-Reggiano cheese production ensuring a heavy pig in an excellent state of health, and makes their flesh very mild and sweet. In 1996 Parma Ham became one of the first meat products to be awarded the Protected Designation of Origin status which helps consumers, chefs, and culinary professionals distinguish between authentic products and their many inferior imitations. The final indelible and unique branding of the hams with the Ducal Crown at the end of the aging period is the last step in a long identification process. This brand is your guarantee that you have purchased the finest prosciutto available. Prosciutto matches up nicely with sparkling wines and zesty white wines (like Sauvignon Blanc, Pinot Grigio, and Gewurztraminer), as well as young fruity reds like Chianti, Dolcetto and light Pinot Noir.
There is nothing more Spanish than Jamón Serrano. From time immemorial in the mountains of Spain, they have rolled fresh hams in sea salt and hung them from their rafters to cure. Thanks to extended curing, Jamón Serrano has a much deeper flavor, firmer texture, and is less fatty than its European cousin Italian Prosciutto. The majority of Jamón Serrano is made from a landrace breed of white pigs or from commercial breeds such as Duroc. Fresh hams are trimmed and cleaned, then stacked and covered with sea salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. Following this, the sea salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for another six or more months to cure. Jamón Serrano enjoys TSG (Traditional Specialty Guaranteed) status which attests that it objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years. Carve Jamón Serrano paper-thin and serve as a ‘Tapa’ with Manchego cheese and olives, or use it to flavor your favorite Spanish recipes. Pairs well with sparkling wines or a dry Manzanilla sherry.
Creel & Gambrel brings the flavour of the Tyrolean Alps to you! Our Tiroler Schinkenspeck is created from a very lean portion of boneless ham covered on one side with an even layer of rind. After curing, the hams are gently smoked, using low-resin maple chips at a carefully monitored low temperature. This ensures the meat remains sweet and takes on a mildly smoky flavour to compliment the distinctive seasoning. For those unfamiliar with this particular variety of cured, smoked pork; think of Schinkenspeck as somewhere between ham and bacon. Sliced thinly, it takes on the delicious virtues of prosciutto with hints of wood smoke. Put your own twist on a B.L.T., a Germanic Croque-Monsieur, or simply pair with good, crusty bread and your favorite cheese.
Pancetta is usually referred to as an Italian style bacon; however, there are a couple key differences such as the fact that Pancetta is produced exclusively from pork belly meat, and that it is dry-aged rather than being hot smoked. Our Pancetta which is produced in Castelnuovo Rangone, in the province of Modena is trimmed, salted, spiced, and seasoned according to classic methods before being rolled up (arrotolato) and dry-cured for several months. One of the most valuable preparations in the salumi repertoire because of its unmatched versatility; Pancetta can be braised, roasted, sautéed, chopped or diced before being added to any dish, salad, or soup where it imparts its meaty, salty, fatty, goodness.
Lardo is a unique cured pork delicacy made from the thick layer of fatback directly below the skin of the hog. The fat is carefully removed before being cured for up to six months with a mixture of fresh rosemary, herbs and other spices. The curing process transforms the fatback into succulent, rich, creamy blocks of Lardo which can be thought of as being a bit like just the fatty part of a beautiful slice of Prosciutto – and yet ever so much more! When sliced wafer thin, Lardo is beautiful on a toasted bruschetta where it melts ever so slightly, softening, and approaching translucency. Another favourite is to serve with roasted almonds as an antipasto dish after lightly drizzling both the almonds and the Lardo with liquid honey. Pairs well with either Prosecco or Champagne.
Our Coppa is a traditional Italian whole muscle salumi produced in Gordona in the Province of Sondrio in the Italian region of Lombardy, and located about 90 kilometres north of Milan. Coppa (known in some locales as Capocollo) is made from the muscle running between the hog’s head (capo) to the fourth or fifth rib of the hog’s shoulder (collo). Each cut is trimmed by hand before being enhanced with carefully selected Italian ingredients such as salt, sugar, and other spices, prior to being patiently aged for four months. Coppa offers a tender texture with a robust, complex flavour that is refined as it matures. When sliced it has a bright red colouration, which is accompanied by its own delicate and mildly spicy aroma. Most often served on an antipasto plate with sharp aged cheeses and olives, Coppa is also perfect on a fresh baguette paired with mozzarella and a slice of tomato topped off with a basil leaf. Traditionally served with red wines such as Pinot Nero, or Sangiovese; Coppa is equally at home with white wines such as Pinot Grigio or a sparkling Pignoletto.
Guanciale is a non-smoked, salt-cured, Italian meat product prepared from pork jowl or cheeks. Its name is derived from guancia which is the Italian word for cheek. A specialty of central Italy, particularly Umbria and Lazio; Guanciale is made by taking an entire pig jowl, hand trimming it, and removing any hair and glands. A rub made out of salt, cracked pepper, and fresh aromatic herbs is liberally massaged onto the meat. The prepped meat is then left to dry cure for a week or more depending on size. After the curing period the rub is rinsed off and the Guanciale patted dry before being hung to age and air dry until it loses approximately 30% of its original weight. This curing process gives the Guanciale a delicate velvety texture, and a rich, intense, seductive pork flavour. Upon cooking, the fat typically melts away giving a great depth of flavour to any dishes and sauces it is added to. Used for generations in classic pasta creations such as Spaghetti alla Carbonara and Bucatini all’Amatriciana, lardons of Guanciale make an excellent addition to bean stews or cassoulets, and when used in the preparation of Spuma di Gota and spread on a crostini its taste is unsurpassed!
Soppressata is an Italian classic that blends hand-trimmed coarsely chopped pork with savoury spices, and is crafted and naturally aged in the Old World tradition. This product got its name from the age old practice of pressing the salami between planks of wood resulting in a straight flattened shape, however artisans from Vicenza in the Veneto region of northern Italy eventually did away with the pressed shape. Ours is a sweet, firm Soppressata infused with salt, pepper, garlic, and a medley of Mediterranean spices, which results in a mellow earthy taste with nutty overtones that are enhanced by the aging process. Perfect for the antipasto board, or just as much at home on a toasted sandwich with Provolone and artichoke spread; our Soppressata always delivers a crisp flavour and smooth clean finish.
Casalingo Salami translates into “the salami of the house” and is derived from the Italian tradition of each household making salami to preserve their pork for year round availability. Crafted following a decades old family recipe; our Casalingo Salami is a mild, exquisitely flavoured product that is lightly seasoned with salt, pepper, and spices that coax the flavour from the coarsely ground pork. Pleasantly sweet, the Casalingo Salami has a subtle earthiness which comes from its gentle aging and produces a host of delicate flavour notes. With excellent colour contrast between fat and lean, this versatile salami will be the centerpiece of any antipasto platter, and is equally at home on a gourmet pizza, or in a salads.
Genoa Salami is perhaps the best-known and most popular type of salami in North America, and takes its title from the ancient Ligurian seaport of the same name. Creel & Gambrel Genoa Salami is crafted in Ontario from top quality pork cuts that have been coarsely ground prior to being enhanced with salt, natural spices, garlic, and black peppercorns. This rustic home-style salami is then slowly air-cured to perfection in true artisanal fashion to bring out its distinctly rich, meaty texture, and smooth, peppery accents. Produced in “chubs” that are approximately seven inches long, our Genoa Salami is the perfect size for snacking & easy entertaining. Thinly sliced it is a tantalizing addition to any antipasto platter, but it is equally at home when served with mild cheese, flatbread, fruit, or red wine.
Our Calabrese Salami is produced in Ontario from choice cuts of premium pork following a classic Italian recipe inspired by Calabrian tradition. After grinding, the pork is combined with a carefully proportioned medley of salt, cayenne, and hot chili pepper before being stuffed into casings and pressed into a flat shape during its dry-curing process. This pressing gives our Calabrese Salami its characteristic shape, which not only creates a lovely silhouette on any antipasto plate, but it also results in the product having a wonderfully firm texture. Best when sliced thinly on the bias, this rustic salami has a warm, spicy flavour and decadent aroma that make it the perfect complement to creamy mild cheeses such as mozzarella or burrata served on crusted bread along with a stem glass of Sangiovese wine.
Pronounced “(kah-chuh-TOR-aye)”, Cacciatore means “hunter” in Italian and the story has it that it was given this name because it was a simple and portable snack easily carried in a hunter’s shoulder bag. Our Cacciatore Sausage is a small salame comprised of fresh pork, coarsely ground and seasoned with a blend of cayenne, dried red chili peppers, and garlic. The mixture is then stuffed into a natural casing and carefully formed into 7” long links before hanging to cure. To fully appreciate the texture and taste of this recipe, we recommend cutting into thick slices. Best served at room temperature with a medium bodied wine and a hard cheese such as Parmigiano-Reggiano.
Salchichón Ibérico de Bellota
Undoubtedly, one of Spain’s finest cured sausages and made from the world-renowned acorn fed pork of the famous Iberico Pata Negra pig, our Salchichón Ibérico de Bellota is sure to please the most discerning charcuterie connoisseur. The Ibérico pig is prized for its naturally high intramuscular fat, which makes the meat incredibly buttery and tender. This select pork is then carefully minced and blended with a pinch of sea salt, black peppercorns, and a mixture of spices that can include nutmeg, clove, oregano, and garlic. Stuffed into natural casings and cured using traditional artisan techniques for two to three months, the pure flavours begin to blend and give this sausage an intensity of aroma reminiscent of traditional homemade salchichones. Thinly sliced at room temperature our Salchichón Ibérico de Bellota is delicious when served with either Spanish cheese or picos breadsticks, and it makes an iconic bocadillo when served on a baguette-style loaf and accompanied by either cold beer or red wine.
Imported from Spain and produced from coarsely chopped pork and pork fat; this is one of the best dry-cured sausages there is for its rich flavor and versatility. The most recognizable trait of Spanish Chorizo is its striking color, thanks to the addition of Spanish pimenton (or paprika), which was first made by monks at the Monastery of Guadalupe using peppers brought back from the New World by Spanish conquistadors in the 16th century. In addition to the Spanish pimenton; the natural organoleptic characteristics of the pork are further enhanced with garlic, nutmeg, and oregano. Once stuffed into casings this sausage is tied off with a string at both ends so that it can hang to dry for several weeks, giving it a U-Shape known as "sarta". Spanish Chorizo has a way of accentuating any dish which makes perfect for chorizo tapas, as well as an excellent addition to bocadillo sandwiches and tortilla Española omelettes. Of course it goes without saying that the smokey flavour is the ultimate compliment to any paella! Available in both "dulce" (sweet/mild) & "picante" (hot) varieties, this delectable product is also certified Gluten Free.
Sobrasada Ibérico de Bellota
Sobrasada Ibérico de Bellota is a soft, spreadable, cured sausage made with finely chopped meat of free-range acorn fed Ibérico Pata Negra pigs fattened on the dehesa of southwestern Spain. This succulent pork is then mixed with Pimentón de La Vera paprika, salt, cayenne, and garlic before being stuffed into large diameter (85mm) casings. After curing for more than two months, Sobrasada Ibérico de Bellota develops its unique texture accompanied by a refined nutty sweetness and pleasant smokiness that leaves no acidic aftertaste. When eaten on its own it is usually spread on crusty bread or a baguette and toasted until it melts , rather than cut into slices as you would a chorizo. Sobrasada is also used to add flavor, body, and depth to other dishes such as stews and casseroles; however, our personal favourite is Sobrasada stuffed Portobello mushrooms. The late Spanish gastronomist Néstor Luján considered Sobrasada the best pâté in the world, and on this point, we wholeheartedly agree with him.
Saucisson Sec – Five Peppers
Creel & Gambrel Saucisson Sec – Five Peppers is a French inspired salami made using 100% Canadian pork (shoulder and/or buttock) and natural ingredients. Containing no added nitrites, gluten, MSG, or dye, the flavour profile of this Saucisson Sec is dominated by the pork and carefully balanced with sea salt, five types of whole and crushed peppercorns, and spices that serve to enhance the porcine perfection. After stuffing into natural casings, the sausages are allowed to ferment before being dry-aged for a minimum of 21 days, resulting in a satisfying toothsome texture that is rich in taste. What could be lovelier or more elegant than our Saucisson Sec – Five Peppers, sliced paper thin, on a fresh French baguette? Top it with a light mustard or a delicious truffle butter for an appetizer that is nothing short of decadent.
Saucisson Sec – Blue Cheese
Creel & Gambrel Saucisson Sec – Blue Cheese is a French inspired salami made using a classic recipe that incorporates 100% Canadian pork (shoulder and/or buttock) and natural ingredients. Containing no added nitrites, gluten, MSG, or dye, the flavour profile of this Saucisson Sec is a mélange of pork and Italian blue cheese carefully balanced with sea salt, and spices that accentuate the natural sweetness of the pork. After stuffing into natural casings, the sausages are allowed to ferment before they are dry-aged for a minimum of 21 days, and this results in a firm texture and purely unique taste. Thinly sliced on the bias and served with a glass of red wine is the classic way of eating these sausages; however our Saucisson Sec – Blue Cheese, is equally as good when sliced and added to pasta sauce or paella.
Our best-selling product is comprised of a blend of finely ground pork that is enhanced with mild spices giving it a European flair. Once each sausage has been cured to perfection in the smokehouse, they are then hand rolled in crushed peppercorns which provide a strong but not overpowering taste sensation that will keep your patrons coming back for more! Extremely popular with both restaurateurs and gourmet food stores alike this delectable salumi is also certified Gluten Free. Slice thinly and serve with a frosted glass of pilsener for an unbeatable combination.
Beef & Pork Summer Sausage
Made from a traditional Mennonite recipe handed down from generation to generation through the mists of time, our mouth-watering Beef & Pork Summer Sausage is always a treat! Finely ground beef and lean pork combined with a tangy blend of spices is only the beginning. This mixture is then stuffed into traditional cotton casings before being naturally smoked with maple wood and then hung to cure for several weeks. Sliced for a charcuterie board or sandwich, cubed into a salad, or added to a pizza this is an extremely versatile product.
Lamb Summer Sausage
This is truly a unique product that is made from 100% Ontario lamb which is also seasoned with our traditional blend of tangy spices. The lamb has a fine ground texture and while similar in appearance to our Beef & Pork Summer Sausage, the difference stops there. Biting into it you will experience its smoky, umami flavour that is equally at home on a gourmet pizza as it is served with canapés at a cocktail party. In addition because it contains no pork it is a welcome change for patrons that have a pork sensitivity, or abstain from pork for faith based reasons.
Winner of the Bronze category at the 2016 World Cheese Awards, prizewinner at the British Empire Cheese Show 2015, and laureate in the Sélection CASEUS contest 2014 and 2017, Blue-Veined Cheese category. Rebellion 1837 is an artisan cheese produced in the Outaouais region of Quebec from pasteurized cow’s milk. After shaping into its trademark cylindrical shape, it is then pierced (or "veined") so air can work its way inside the cheese feeding the previously introduced Penicillium mold cultures. This process is what causes the blue veins throughout the cheese's interior, at the same time softening the texture and developing its distinctive flavours of fresh cream, half-salted butter, wild mushrooms, and other rustic notes. Rebellion 1837 commemorates the Lower Canada Rebellion of 1837–38 between the reformist Patriote movement of Lower Canada and the British colonial power of that province. Commonly paired with sweet wines like Sauternes and Port, we prefer to play up the flavours of Rebellion 1837 with brown ale or chocolate stout.
First prizewinner at the British Empire Cheese Show 2015, Manchebello is a surface ripened, artisan cheese produced in the Outaouais region of Québec, and is made entirely from pasteurized sheep’s milk. After forming into wheels this lovely cheese is aged for six months, resulting in a firm, silky-textured, ivory coloured cheese encased in a light pink rind. Manchebello’s sweet mellow flavour offers up unique overtones of sugar, hazelnuts, and field flowers, which are sure to intrigue even a “Maître Fromager.” Manchebello is excellent served on French bread with ham and tomato, or on a charcuterie board with cured meats, olives, and pâté. Pairs well with red wines such as Beaujolais and Merlot.
Produced in the Outaouais region of Quebec from pasteurized cow’s milk, this mixed rind cheese is so rich and soft that it is strapped with spruce bark by the cheesemaker prior to its 21 day ripening period to prevent it from collapsing. Rich, unctuous, and creamy; Adoray is a supple, ivory cheese that offers up a mélange of flavours such as salted butter, spices, damp hay, and wood shavings; the latter derived from the cambium strips which lovingly encircle the wheels. Adoray pays tribute to Adorice and Raymond, respectively the grandfather and father of artisan cheesemaker Alain Boyer of Montebello Quebec who was inspired by the respect of the word and the value of the work of both men. Pairs well with crisp white wines, dry rosés, or a light-bodied red with low tannins, this truly Canadian cheese is best complemented with apple, berry, stone fruit, tropical, melon, or citrus notes.
Finalist in the Sélection CASEUS contest 2015 and 2017 in the Washed, Mixed or Natural Rind category for semi-soft cheese, prizewinner at the 2013 Toronto Canadian Cheese Awards, and Grand Champion of the Washed Rind Cheese category at the 2012 Canadian Cheese Grand Prix. Tête à Papineau is an artisan cheese produced in the Outaouais region of Quebec from pasteurized cow’s milk. After forming into wheels it is then ripened for 60 days, during which the process of washing the rind of the cheese as it matures, keeps it soft and supple, and develops its great flavours. Tête à Papineau features a distinct pinkish rind encasing a flexible ivory cheese that offers up a mélange of flavours such as fresh cream, half-salted butter, dry hay, and hazelnuts. Its name is derived from a popular Quebec phrase “Ca ne prend pas la tête à Papineau!” which is associated with the highly intelligent and very talented Louis-Joseph Papineau, landlord of the seigneurie de la Petite-Nation and leader of the reformist Patriote movement before the Lower Canada Rebellion of 1837–1838.
Baluchon is a certified organic cheese that has won more awards than any other organic cheese we know of. (Sélection CASEUS 2016, Semi-soft cheese w/washed, mixed, or natural rind class, 2016 Canadian Cheese Awards winner in three categories – Best semi-soft cheese, best farmstead cheese, and best organic cheese, 2014 Prix du Public en Region winner in the semi-soft class, 2014 Canadian Cheese Awards cheese of the year, and several other prestigious awards). Based on an OKA style recipe, Baluchon is a premium washed rind cheese made from thermized, organic milk of pasture fed cows, and is aged for sixty days. Under its orange, slightly humid, and sticky rind, you will experience an ivory coloured cheese with an even texture, which melts like butter on the tongue. Baluchon offers up a medley of flavours including hazelnut, cream, and butter, with a pleasant clover aftertaste. Pairs well with Pinot Noir or a light ale.
Chateau de Bourgogne
Produced in Burgundy, France in the traditional style of a triple-cream; Chateau de Bourgogne is similar to the famous Brillat-Savarin, arguably one the most delicate of the triple cream brie cheeses. Chateau de Bourgogne has a cake-like shape and a lovely white bloomy rind which encases its silky-smooth, ivory coloured interior. The aroma of Chateau de Bourgogne is creamy and somewhat buttery, with a hint of mushroom. The paste is creamy and rich, melting in your mouth like soft butter, while the slightly bitter rind acts as an excellent balance to the creamy and decadent interior. The richness of Chateau Bourgogne is set off and balanced wonderfully by champagne, but it also pairs well with a red Burgundy, other Pinot Noirs, or a blended red, like a Bordeaux.
Comté (18 Month)
Comté, pronounced “com-tay” is a French cheese made in the Jura Massif region of Eastern France, using unpasteurized cow milk. This hard mountain cheese is matured to perfection for a full eighteen months, which gives it a unique taste, texture, and colour. Comté was one of the first few cheeses to receive a PDO (Protected Designation of Origin) status in 1958. Not surprisingly, it is one of the most popular PDO cheeses made in France with around 40,000 tonnes of annual production. A taste yields up aromatic flavours that are a balance of brown-butter and roasted-nut aromas, which delicately linger on the palate, concluding with a sweet finish. Comté lends itself to many recipes ranging from fondues to Croque-Monsieur, and pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain.
Halloumi cheese originated in Cyprus in the Medieval Byzantine period (AD 395 – 1191) and has subsequently become extremely popular in the countries around the Mediterranean Sea. It is a semi-soft, curd like, unripened cheese, with a mild but quite salty flavour, and it has a high melting point so that it can be easily grilled or fried until brown without melting. This resistance to melting comes from heating the fresh curd before it is shaped and placed in brine. Traditional Halloumi is semicircular in shape, folded in two, about the size of a large wallet, and originally made from sheep and goat milk; however, our Halloom is produced from 100% Canadian cow’s milk, as it is more readily available. When crisped over an open flame (or a grille), Halloumi becomes beautifully and pleasantly crisp and savoury on the outside, while sensually melted on the inside and is incomparable to any other food experience.
Nabulsi cheese is one of the most popular Middle Eastern white brined cheeses, and its names denotes its place of origin which is the city of Nablus located in the West Bank, Palestine approximately 50km north of Jerusalem. Nabulsi is a rectangular shaped, semi-soft, unripened, sweet, but salty cheese with a high melting point that is enhanced with exotic spices such as nigella seeds and mahaleb that give the cheese its unique flavour. Nabulsi can be eaten fresh as a salty table cheese, can be used as a stuffing for phylo dough, short crust pastry, or a simple pita pocket. Fried in oil it makes a great appetizer, while sweetened it can be used in different Middle Eastern desserts such as kinafeh or katief. Our favourite recipe is Nabulsi skewers made by alternating cubes of Nabulsi, rosemary bread, and vegetables (bell peppers of various colours, zucchini, white mushrooms, etc.) on a skewer and then slowly grilling to perfection.
Manchego is arguably the best known Spanish cheese, and it is exclusively made in the arid La Mancha region of Spain from 100% Manchega sheep’s milk. Manchego has a firm, compact consistency, a buttery texture, and often contains small unevenly distributed air pockets. This delicious cheese achieved its PDO status in 1984 and this classification not only regulates production areas and ensures that production methods are consistent, but it also ensures the classic Manchego taste with every piece. Its distinctive nutty flavour is well developed (but not too strong), and creamy with a slight piquancy that leaves a pleasant sheep’s milk aftertaste. Traditionally served with marcona almonds and membrillo quince paste, Manchego is also excellent for melting and works wonders with all types of egg dishes! Best when paired with a sherry or full-bodied white wine.
El Tofio cheese originated in the island of Lanzarote, and is made from pasteurized Canary Island goat’s milk, lactic ferments, rennet and salt. Its tasting notes describe a white, slightly ivory-toned cheese, with the characteristic aroma of smoked goat cheese when served at room temperature. Formed into one kilogram wheels and then matured between eight to twenty days, El Tofio offers up a milky, mildly smoky, roasted flavour which is sure to please the most discerning palate. This cheese is perfectly at home with any of our Spanish conservas or charcuterie offerings, and pairs well with a hard cider, mead, or bourbon.
Produced for thousands of years, Goat Cheese was probably one of the earliest dairy products to come into existence. Popular among persons who show low tolerance to cow’s milk; Goat Cheese is lower in fat and calories than many other types of cheese, while at the same time being higher in vitamins A, B, and potassium. First prize winner at the 2015 American Cheese Society Awards in the Fresh Rindless Goat’s Milk Cheese category; our Goat Cheese is made with care from 100% pure Ontario goat’s milk and has a luxuriously creamy texture, a light tang and mild tartness that is pleasingly provocative. Available in both logs or crumbled this Goat Cheese has a clean finish you are sure to love, whether enjoyed in its natural state or mixed with a variety of savoury herbs, honey, or berries. Pairs well with a glass of Albariño or Beaujolais Nouveau which match the cheese’s fresh tang.
The word Pecorino is derived from “pecora” which is Italian for sheep, and is used to define hard Italian cheeses made exclusively from 100% sheep’s milk. Because sheep’s milk has almost twice the fat of goat milk (and some breeds of cows), this results in a much richer cheese with more body to each bite. The lengthy maturation period of this particular cheese balances the taste of Pecorino with the strong taste of white truffles which combine to give this Tuscan specialty a complex and harmonious taste. This Pecorino can be sliced and served as a table cheese and paired with honey, fruit compotes, or fresh seasonal vegetables, however it is extremely versatile and is equally at home when grated over salads, pasta dishes, or Ribollita soup. Pairs with Tuscan red wines such as “Morellino di Scansano”, “Chianti Classico”, “Montecucco” or “Brunello di Montalcino”.
Fior di Latte
Fior di Latte “Flower of the Milk” refers to cow’s milk mozzarella that is reminiscent of fresh mozzarella handmade in the Italian countryside. Our Fior di Latte is a semi-soft, rindless, white cheese made in Ontario from pasteurized cow’s milk, specially selected bacterial culture, microbial enzyme, and salt, and has a milk fat content of 20% and moisture content of 52%. Shaped into round orb-like pieces weighing approximately 250g each which are affectionately known as Rotondino "Round and Plump", our Fior di Latte has a delectably mild and tangy flavour, creamy-white colour and firm yet springy texture. While excellent in salads, Fior di Latte is equally at home on gourmet pizzas, pasta dishes and in other oven-based recipes because of its superb melting characteristics.
First prize winner at the 2016 and 2017 Royal Winter Fair in the Variety Cheese – Firm (2016) & Hard (2017) categories; Grand Trunk is a firm, dense, hand crafted alpine cheese similar to Gruyere, produced in St. Mary’s Ontario from fresh unpasteurized cow milk. The milk contains 100% of its original composition when used for the cheese making process, which is very similar to how cheese has been made for centuries in the mountain dairies of the Swiss Alps. Grand Trunk is matured for twelve months in a high humidity cellar (comparable to a stalactite cave) and is treated frequently with water and salt which develops its natural, mildly salty flavour. What appears to be a crumbly interior is actually very rich and creamy on the palate with a nice balance of sweet and salt which is characteristic of the Swiss family. Named after the old railway bridge of the former Grand Trunk Railway in St. Mary’s Ontario, Grand Trunk cheese has a long ripening time and an almost historic look. Grand Trunk is a great cheese for Fondue, French Onion Soup, or the ultimate Croque-Monsieur ham and cheese sandwich! Unique both in appearance and taste, Grand Trunk pairs well with either a Chardonnay or Sauvignon Blanc.
Farmstead Emmental is a pale yellow, medium-hard, handcrafted alpine cheese produced in St. Mary’s Ontario from fresh unpasteurized cow milk, still containing 100% of its natural composition when used for the cheese making process. This traditional cheese features the characteristic holes or “eyes” typical of Swiss cheese, which are formed during the aging process by gas bubbles released from the bacterial cultures that are used in making the cheese. Carefully following Swiss custom, our Farmstead Emmental is aged for three to five months, resulting in the interior paste having a mild aroma and a slight natural sweet nutty note that leaves a lingering creaminess on the palate. Create the ultimate Reuben Sandwich using Farmstead Emmental, Creel & Gambrel Montreal Smoked Meat, and Thousand Island dressing, or simply serve alone with Merlot, Riesling, or Belgian style beer.
Prize winner at both the 2016 (1st Prize) and 2017 (2nd Prize) Royal Winter Fair in the Variety Cheese – Surface Ripened category; Homecoming is a semi-soft, hand crafted alpine cheese similar to Tilsit, produced in St. Mary’s Ontario from fresh unpasteurized cow milk. The milk contains 100% of its original composition when used for the cheese making process. In the cheese cellar, Homecoming develops its typical orange surface that supports the ripening of the cheese from the outside. This eminently desirable cheese features a pale yellow interior that has a creamy velvet-like texture and mild, irresistible, nut and butter flavours. Homecoming is a typical cheese from the region in Switzerland where the cheesemaker grew up, hence the name. No other ripened cheese highlights the flavour of the high quality product that Ontario milk is, like this natural and delicious cheese. Because of its incredible melting ability, Homecoming is excellent for Raclette, grilled cheese sandwiches, macaroni and cheese, or in lasagnas, and pairs well with a cold lager.
Second prize winner at the 2016 Royal Winter Fair in the Variety Cheese – Firm category; Wildwood is a semi-soft, hand crafted alpine cheese similar to Appenzeller, produced in St. Mary’s Ontario from fresh unpasteurized cow milk. The milk contains 100% of its original composition when used for the cheese making process, which is very similar to how cheese has been made for centuries in the mountain dairies of the Swiss Alps. Wildwood is stored in a high humidity cellar (comparable to a stalactite cave) and is treated frequently with water and salt which develops its natural, distinctive flavour. The cheese also gets treated with red wine yeast (a product from the wine making process). The nine month maturation process combined with the positive effect of the wine yeast give this cheese a wide spectrum of taste, aroma, and flavour. Wildwood does not only have an impressive zesty flavour but also a very rustic and appealing appearance. The aromatic rind gives the cheese a contrasting texture to the interior and yields typical aromas associated with washed rind cheeses. Wildwood is rich and creamy on the palate with a nice balance of salt, tasting superb in sandwiches or on a cheese platter with fruits, charcuterie and bread. Unique both in appearance and taste, Wildwood pairs well with either a Riesling or Merlot.
Red Game Changer
Red Game Changer is a semi-soft, wine soaked, hand crafted alpine cheese, encased in a purple artificial wax rind that is produced in St. Mary’s Ontario from fresh unpasteurized cow milk, with the milk still containing 100% of its original composition when used for the cheese making process. Right in the brine bath the cheese is soaked in “Game Changer Red” wine from Vineland Estates Winery, vacuum-sealed, and ripened for three months until it develops a mild, milky/buttery flavour with a hint of salinity and red wine. Once the wax rind is removed, you are treated to a purple pastel colour coating on the outside of the cheese, which contrasts the off-white interior. Most pronounced nearest the rind and diminishing towards the centre, the distinct wine influences both the flavour and aroma. The mild flavour is fruity and bright; finishing as well as it starts, and lingering long afterwards with a wonderful melting effect (similar to caramels) when placed on your palate. Red Game Changer tastes great on a cheese platter with fruits and nuts or just as a snack. Try grated Game Changer in a Risotto and you will experience a new taste of Risotto! Red Game Changer pairs well with any red wine.
White Game Changer
Second prize winner at the 2017 Royal Winter Fair in the Variety Cheese – Open Class category; White Game Changer is a semi-soft, wine soaked, hand crafted alpine cheese, covered with an artificial wax rind that is produced in St. Mary’s Ontario from fresh unpasteurized cow milk. The milk contains 100% of its original composition when used for the cheese making process. Right in the brine bath the cheese is soaked in “Game Changer White” wine from Vineland Estates Winery which is produced from a blend of Chardonnay Musqué (51%), and Riesling (49%) grapes. Following this it is vacuum sealed and ripened for three months until it develops a mild, buttery, milky flavour with a hint of white wine. The distinct wine influences on both flavour and aroma are more pronounced nearest the rind, diminishing towards the centre. The mild flavour is fruity and bright; finishing as well as it starts, and lingering long afterwards prolonging the pleasure. The mouth feel of this semi-soft cheese is wonderfully smooth and creamy. White Game Changer tastes great on a cheese platter with fruits and nuts or just as a snack. Try grated Game Changer in a Risotto and you will experience a whole new taste of Risotto! White Game Changer pairs well with any white wine.
Muskoka Bliss is a hand crafted alpine cheese produced in St. Mary’s Ontario from fresh unpasteurized cow milk and dried cranberries. The milk contains 100% of its original composition when used for the cheese making process. After forming into 2kg wheels, the cheese is vacuum-sealed before maturing in a cellar for three months, which helps develop its mild, naturally milky/buttery flavour and accentuate the flavour of the cranberries, which Ontario’s Muskoka lake region is famous for. Semi-soft and creamy in texture with 38% moisture, Muskoka Bliss tastes great on a cheese platter with fruits and nuts or just as a snack. It also melts very well which makes it a special treat for Raclette or grilled cheese sandwiches. Pairs well with light-bodied red wines such as a Schiava, Gamay, or Pinot Noir.
Farmstead Fontina is a hand crafted alpine cheese similar to a Danish Fontina and sweeter than an Italian Fontina. Produced in St. Mary’s Ontario from fresh unpasteurized cow milk, the milk contains 100% of its original composition when used for the cheese making process. After forming into 2.5kg wheels, the cheese is vacuum-sealed and then ripened for three months until it develops its mild flavour. The aroma of the interior paste is also mild, with a slight naturally milky/buttery note. Farmstead Fontina leaves a lingering creaminess on the palate, and tastes great in sandwiches or on a cheese platter with fruits and nuts. Another added feature of this delicious cheese is its excellent melting property, which make it a perfect pizza topping or addition to lasagna, mac and cheese, or grilled cheese sandwiches. Farmstead Fontina pairs equally well with light-bodied white or red wines.
Capri Ella (Goat’s Milk Cheese)
Capri Ella is a firm, handcrafted artisan cheese produced in St. Mary’s, Ontario from fresh goat’s milk. Aged in the cheese cellar for 3 – 5 months; Capri Ella has a 36% moisture content and features a pristine white interior that has a creamy, velvet-like texture. Its naturally mild, subtle, earthy flavour is quite enticing and decidedly different from fresh goat cheese. Capri Ella is a popular choice for cheese trays, makes an incredible grilled cheese sandwich, and is sure to please even those who are not traditionally goat cheese lovers. Pairs well with white wines and pale lagers.
Maple Whiskey Gouda
This gorgeous semi-hard cheese is a unique specialty made from pasteurized cow’s milk by a farmstead creamery in the Netherlands. During its preparation, the cheese curd is washed in Canadian maple syrup whiskey giving it a pleasantly spicy and somewhat woody character with sweet undertones. The addictively creamy texture of our Maple Whiskey Gouda strikes the perfect balance between the inherent strength of Canadian whisky and the rich, golden flavour of pure maple syrup, adding a crowning touch to any cheese board!
The 2011 Dairy Farmers of Canada Gran Prix Champion in the Semi-Soft category; Lankaaster is a washed-curd cheese with a slightly open texture produced in Lancaster, Ontario from the milk of local Brown Swiss cows. This Gouda style cheese is modelled after “boerderij kaas” (traditional farm cheese) from the Netherlands. Washing the curd involves draining the whey off the curds prior to pressing. The curds are then bathed in water and the result is a cheese that has less lactose allowing for a slower fermentation, which in turn reduces the acidity or sharpness in the cheese. Aged from two to four months, Lankaaster is “grassy and sweet” with notes of caramel, butterscotch, pineapple, and butter that linger on the palate with no bitter or sharp notes to disrupt its rich smooth finish. This cheese is also available in an eight to twelve month Aged version that is firmer with a more nutty flavour, and was the Global Supreme Champion in the 2013 Global Cheese Awards. Lankaaster pairs well with a smooth Pinot Noir, and the elegant wine matches nicely with the understated cheese.
Celtic Blue / Celtic Blue Reserve
Bronze winner in the 2013 Global Cheese Awards, Blue Vein Cheese, Hard category; Celtic Blue is a soft, creamy, blue cheese, with delicate blue veining and a limestone coloured natural rind, which is cultivated using specific ripening cultures. Produced in South Glengarry Township on the north shore of the St. Lawrence River; Celtic Blue is pressed into a basket-weave molds and then aged for two to three months which gives the cheese its non-aggressive, mild flavour and buttery aroma. Also available in limited quantities is the 2015 American Cheese Society, Best of Show - First Place Winner - Celtic Blue Reserve which is enhanced with extra cream, and aged for up to 6 months. This gives the Celtic Blue Reserve a much richer, silken texture, and full flavour with a butter and sea salt vibe that sustains a long, complex finish. Either version pairs well with a Porter, sweet white wine, or a Sherry.
Aged from three to four months, Big Brother is a robust, washed-rind cheese (similar to an Alpindon or Beaufort type) with lots of character, made in South Glengarry Township from the milk of local Brown Swiss cows. Having a 31% milk fat content and 39% moisture content, Big Brother is semi-firm in texture, with a rich buttery colour and flavour that lingers in your mouth. It is the ideal “snacking cheese,” as well as being a cheese that can accompany a milder cheese in a culinary application to “elevate” the cheese flavours of the dish to a higher level. Pairs well with a Syrah or Cabernet Sauvignon.
Modelled after the French St-Paulin; the Fleur-en-Lait is a semi-soft, washed-rind, artisan cheese made by Glengarry Fine Cheese on the north shore of the St. Lawrence River. The pungency of its thin and bright-orange rind envelops the delicate (but robust), sweet and fruity-flavoured interior with a rustic aroma. Aged for three months this cheese has a 31% milk fat content and 39% moisture content, and the cows producing the milk for this cheese are pasture-fed which give the cheese its rich yellow colour and buttery texture. Second Place winner in the 2016 American Cheese Society, Open Category – Washed Rind Cheeses Aged Over 60 Days; Fleur-en-Lait pairs well with a spicy, off dry white such as a Reisling or Gewurzträminer.
Figaro; made in the tradition of Chaource cheese from the Champagne region of France, is a soft, surface-ripened, bloomy rind, lactic cow cheese. It distinguishes itself by its mild, milky and fresh taste when young, which becomes more intense when aged to 6 weeks. At two to three weeks old the Figaro will be fresh; lactic and mushroomy and as it ages it will start to ripen and become “fondue-like” under the crust. It will get more of a bouquet on it and the rind will go from white to a lovely golden hue – it will become more wrinkled, more viscous. Though it is not a high-fat cheese, you would never know it from the dense, luxuriant interior and delicate texture. Serve with a sparkling Ontario wine of your choice.
Named after the Mattagami River that runs some four hundred kilometers and flows through Smooth Rock Falls and Timmins east of Kapuskasing, this is a semi-firm artisan cheese produced in Kapuskasing from whole cow’s milk. Inspired by the Cantal; a cheese from central France that was popular in the Roman Empire, this traditional cheese is considered to be the ancestor of today’s Cheddar. After forming into fifteen kilogram wheels, it is aged from four to seven months giving Mattagami its moist, straw-colored interior, smooth, dry, greyish-brown rind, and mild, buttery flavour with a somewhat acidic finish. Mattagami is simply good in a ham sandwich or served on its own with apple or pear, and it melts well making it a tasty addition to warm dishes like mashed potatoes. Pairs nicely with a Cabernet Sauvignon or Merlot.
Kapuskois was inspired by the Morbier which is a semi-soft cows' milk cheese of France. Kapuskois has a rind that is yellowish, moist, and leathery while the paste is ivory colored, soft, and slightly elastic, and is immediately recognizable by the thin black layer separating it horizontally in the middle. Traditionally, this type of cheese was made from leftover curds, hence the ashy row in the center. When there was not sufficient curds for a full wheel of cheese, the cheesemaker would protect it from contamination by applying a bit of ash on the surface, separating out the different batches. At the next transformation, more curd mixture was added on top and the resulting mass pressed into a wheel. Nowadays, this line of vegetable ash is used primarily for esthetic and traditional purposes, as it lends colour to any cheese tray. Surprise lovers of tartiflette, raclette, pizza and other gratins by replacing the classic cheese with Kapuskois in your favorite recipes.
Taking its name from the Pagwachuan River in scenic northern Ontario, Pagwa is a soft, mild goat cheese that was inspired by the Vachard (similar to the Reblochon or the St-Nectaire) of central France (Auvergne and Rhône-Alps). Instead of the traditional cow’s milk, Pagwa is crafted from whole Ontario goat’s milk, and is a soft artisan cheese with a creamy, smooth, and supple texture. This young cheese is pressed into wheels weighing less than 1 kilogram, and aged for only a few weeks before being ready for market. This cheese can serve as an ingredient in numerous recipes, one such being Pagwa stuffed apricots drizzled with honey, and covered with fresh basil and almonds. A glass of Bordeaux, Shiraz, Côtes d'Auvergne or Beaujolais and some Pagwa will go hand-in-hand.
The name Opasatika is of First Nations origin and means; "river lined with poplars.” This artisan cheese takes its name from the charming northern Ontario municipality and river of the same name west of Kapuskasing. Made from whole cow’s milk, Opasatika was inspired by the French cheese Tomme de Savoie, and it is aged on wooden boards from four to six months after forming into small wheels weighing between 1 and 1.5 kilograms. Unlike traditional Tomme, the Opasatika has a washed rind as well as a drier texture. Made year round, this cheese can have a slightly different character depending on whether the cows are feeding on winter hay or summer grass, and its earthy flavour is particularly unique. This type of cheese pairs very well with fruity red wines. It is also good by itself, in sandwiches, melts well, and can be used au gratin.
Bronze Die Pasta
Creel and Gambrel offers a full range of pasta products produced by Garofalo which was founded in Gragnano, near Naples in the south of Italy. Due to its history relating to pasta since the 16th century, Gragnano has long been considered the birthplace of pasta, where at one time more than 70% of its population was employed in pasta manufacture starting a tradition that has been passed down from grandparents to grandchildren. This world-renowned pasta is produced from only the finest durum wheat semolina and due to an extensive purification process, contains none of the typical bran specks common to inferior quality pasta. After mixing the milled durum wheat with water and kneading into a smooth dough, it is then formed using traditional bronze dies before being slowly dried. This bronze die process gives the pasta its slightly coarse texture that holds the sauce better and results in a fuller flavour with every mouthful, that unfortunately low grade pasta extruded at high speed through Teflon or plastic dies is simply unable to reproduce. Creel and Gambrel stocks most common cuts, with specialty cuts, and whole wheat, gluten free, and organic versions available upon request.
Tipo 00 Pizza Flour
Also called “doppio zero” flour; this is the gold standard of pizza flours by which most others are judged. In Italy and other parts of Europe, flour is categorized not by protein content as we do in Canada, but by how much of the husk and whole grain has been sifted away and how finely the flour has been ground. Coarsely ground Tipo 2 flour is at one end of the spectrum with powder fine Tipo 00 at the other. Our Tipo 00 flour is made with passion in Italy from only the purest and most natural blends of 100% soft wheat grown in Europe and North America, which have been specially milled and sifted to obtain an ultra-fine, silky texture. Produced in the province of Emilia Romagna by an established family business that has been milling flour since 1875, this is sure to become the flour of choice for any discerning pizza chef. (12.5% min. Protein level, 11.5% min. Gluten strength, and 56.7% min. Water absorbtion.)
Gluten Free Pizza Crust
Creel & Gambrel is please to bring you a truly different type of GF pizza crust than the run-of-the-mill commercialized offerings made with corn, soy, modified starches, white rice, potato, or preservatives that feature a nutrition profile similar to that of cardboard or packing peanuts. Our GF pizza crusts are produced here in eastern Ontario, in a dedicated GF facility and are made using an exclusive S.M.A.R.T. blend of flour. Representing Sorghum, Millet, Arrowroot, Brown Rice, & Tapioca; S.M.A.R.T. contains 2/3 whole non GMO grains and seeds, which in turn provide naturally occurring protein, fibre, vitamins, and minerals. These crusts are par-baked as well as being available in several diameters, and allow you to provide your Celiac/GF clientele with a tasty and nutritious GF pizza option guaranteeing repeat business.
Dried Porcini Mushrooms
Delectable Porcini mushrooms are among the most sought after of all wild-harvested mushrooms in the world. The name Porcini means “piglets” in Italian, which affectionately refers to their plump form as they are found on the forest floor. Sliced into large uniform slices prior to drying, our Porcini emit a deep, rich, inviting aroma. This species of mushroom reportedly has a high protein content, which make them a great meat substitute in vegetarian dishes. After rehydration, our Porcini add deep earthy-smoky, and pungent nutty flavours to any dish incorporating them. Risotto, soups, and sauces, take on a completely new dimension with the addition of these famous gourmet fungi. Dried Porcini can also be ground into a fine powder using a food mill, and sprinkled on steaks before searing or blended with spices and salt to make a dry rub for meats or full-flavored fish.
Wine vinegar is the most commonly used vinegar in Mediterranean countries and central Europe. As with wine, better quality wine vinegars are matured in wood for several years and exhibit complex, mellow flavors. Wine vinegar usually has lower acidity than white or cider vinegars, and is a stellar cooking ingredient. Creel and Gambrel barrel aged artisan vinegars incorporate various Prince Edward County wines, and are aged in barrels to undergo the conversion from alcohol to acetic acid. This production process incorporates the solera system, which is a mixture of fractional blending done in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. Creel and Gambrel stocks several flavours with the finer points of each listed below;
Our Sherry Vinegar is produced exclusively from the must (freshly pressed unfermented juice) of the sherry grape, and is made in the Spanish province of Cádiz inside an area known as the “sherry triangle”. Authentic Sherry Vinegar is called “Vinagre de Jerez”, and by law the different grades must be aged in American oak barrels for a minimum of six months and upwards to a maximum of over ten years. Blended so that younger vinegar inherits the characteristics of the older vinegar, and aged for a minimum of two years in wood; our Sherry Vinegar is a beautiful pale golden colour. Full-bodied with a rich, strong, nutty, slightly sweet (but very sharp) flavour that adds a hidden depth and a clean brightness to any dish, it is more rounded than red wine vinegar, more complex than apple cider vinegar, and less cloying than balsamic. Our Sherry Vinegar is an essential for Spanish classics like Gazpacho and Ajo Blanco, and is the ideal addition to any house made vinaigrette or chimichurri.
Mussels in Pickled Sauce (Mejillones)
Mussels in Pickled Sauce are one of the most exquisite finds of the pristine waters of the Rias of Galicia. After harvest, the plump mussels are purified, boiled, and shucked. Following this, they are lightly fried in olive oil, cooled down, and manually one by one they are cleaned of the mussels’ beard. Lastly they are placed into cans by hand in a rich vinegar and paprika marinade before being sealed to ensure freshness. The mussels are fully cooked and ready to eat as an appetizer or delicious entrée. These mussels make a simple, flavorful tapa straight from the tin and are best when served with hunks of warm baguette to soak up the spicy, delicious oil. Pairs well with a dry Spanish Cava.
Squid in Olive Oil (Chipirones)
Cephalopods such as squid have a special prestige, and are great a favourite in bars and restaurants across Spain. Harvested from Galician shores, these deliciously tender squid are stuffed with their own tentacles, before being canned in a savoury olive oil to ensure freshness. Depending on the yield each fishing season, the size of squid vary resulting in different quantities in each tin. Used in many traditional tapas recipes and paella dishes, this delicacy with its smooth texture and mild taste will surprise the most demanding palates. Best when enjoyed with an ice-cold Cava or Estrella beer. Limited production due to the manufacturer’s strict adherence to quality standards and sourcing of ingredients at the peak of the season.
Squid in Ink (Chipirones en su Tinta)
Squid in Ink is a very popular and traditional dish in northern Spain. These tender, succulent baby squid are hand packed in Galicia, prior to being boiled and preserved in a rich, natural, squid ink sauce having a hearty, umami taste. The texture of the squid is firm (but never rubbery), and they make a fantastic “tapa” that is easily prepared. Simply place the can in hot water for five minutes and then serve with crusty bread to soak up the sauce, or with a small mound of boiled white rice. Squid in ink pairs very well with refreshing Albariño or Godello white wines. Limited production due to the manufacturer’s strict adherence to quality standards and sourcing of ingredients at the peak of the season.
Razor Clams in Brine (Navajas)
The razor clam is a bivalve characterised by its long, arched valves. It lives in shallow waters, burying itself vertically in the sand and leaving a characteristic marking on the surface, in the shape of an eight. These long slender clams have a rich flavour and firm texture, distinguishing them from most other clams. The biggest and best razor clams are selected and then through a purification process, the razor clams are cleaned and the sand removed. After several washes, the cans are packed manually using water and salt to enhance the natural taste of the clams. We like them best lightly grilled and drizzled with a little olive oil, parsley and garlic. Serve with a lemon wedge to squeeze over and some good crusty bread to mop up the juices.
Sardines in Olive Oil
You have never tasted a sardine as fresh and mild as these beautiful little fish from the cool, clean Atlantic waters off the northwest Galician coast. Packaged by an artisan producer that is committed to sustainable fishing, these small sardines arrive glistening-fresh from the port and within hours are cleaned, lightly grilled, and then carefully hand-packed one at a time into tins which are then filled with olive oil before sealing. Sardines are a very healthy food, packed with beneficial amino acids, vitamins, and minerals, while at the same time providing an exceptional taste treat for the fish lover. Ideal for tapas and canapes, our Sardines are also superb when served right from the tin. This exclusive product pairs well with white wines having a low alcohol content.
Galician Octopus Tentacles (Tentáculos de Pulpo a la Gallega)
These delicious Octopus Tentacles come from tender, young, baby octopodes carefully harvested from the waters of Galician Rias, the Atlantic Ocean and Mediterranean Sea. Unlike the more common tentacle medallions, these miniature whole tentacles are hand cleaned prior to hand packing in a traditional Galician Pimentón (paprika) sauce. Known as “Tentáculos de Pulpo a la Gallega”, this is one of the most widely acclaimed Spanish Tapas. Serve warm, either by themselves or on a bed of sliced boiled potatoes. Pair with a glass of chilled Albariño wine to complete the picture.