During the day yesterday the Food Awards of Spain that are celebrating their XXX edition this year.
Some awards that recognize the work done by companies and professionals. All those who have distinguished themselves by producing, offering and promoting Spanish quality food. As well as its contribution to the development of the Spanish food sector in a sustainable and efficient way.
In this edition the winners are:
FOOD AWARD OF SPAIN, YEAR 2017
Spanish Food Award for the Food Industry:
NESTLÉ ESPAÑA SA., from Barcelona. for his program "Solís Responsable" in the production of tomato sauce. As a sign of the viability of projects that involve all links in the food value chain.
For this they have worked with the farmers who supply them with tomatoes. Applying environmentally friendly techniques.
Spanish Food Accésit to the Entrepreneurial Initiative in the Food Industry category:
DESTILERIA SIDERIT SL. Arce (Cantabria) Cantabrian company. Dedicated to the artisan production of high quality spirits. It stands out for its high dedication to R + D + i, both in its raw materials and in its manufacturing processes.
They incorporate the fractional distillation column with reflux. Constructed entirely of glass.
Food from Spain to Organic Production:
CASTLE OF CANENA OLIVE JUICE, Canena (Jaén), a family business with an olive tradition since 1.780. It has managed to transform itself by betting on sustainability, the conservation of biodiversity. As well as the recovery of the environment.
It also enhances rural development and local resources in the area. It makes Biodynamic Agriculture and complies with other international standards of organic production.
Food from Spain to Food Internationalization:
CARNICAS TABLADILLO SL Tabladillo (Segovia). This small company. It has been able to introduce innovative techniques in the marketing of roast suckling pig. Segovian style.
Your product, which is succeeding in more than 20 countries. It has special relevance compared to others in its category, for being innovative at a technological level. Unique for its ingredients and attractiveness.
Food from Spain to the Production of Fishing and Aquaculture:
PUERTO DE CELEIRO SA. of Celeiro, Viveiro (Lugo). The trajectory and approach that this business group gives to the management of the production and marketing of skewered hake is remarkable. With a differentiation strategy through the sustainability and quality of this species. Being the most consumed in our country.
Food from Spain to Communication, ex aequo, for:
Madrid Federation of Meat Retailers, Madrid. As well as for Rebeca Crespo Cepeda, director of the program "With its own name".
Extraordinary Food Award of Spain 2017:
FRANCISCO LOPEZ CANIS. President and founder of the Gourmet Group. Publishing and service company. For his work as a promoter and promoter of gastronomy in Spain through magazines, such as: Gourmets Club, Gourmets Wine Guide, The Best of Spain, quality gastronomic product clubs, Gourmet Wine Club y The Cupboard Also for fairs such as Gourmets Hall.
FOOD OF SPAIN AWARD FOR BEST CHEESES YEAR 2017
Special Award "Food from Spain to the Best Cheese". in the "Ripened cow cheese" mode
CHEESE DON CRISANTO, PDO SAN SIMON DA COSTA, Queixería Don Crisanto, from Villalba (Lugo). Cured cheese made with pasteurized cow's milk, smoked with birch. Approximate maturation time 50 days.
The cheese has the characteristic shape of a bullet or top. Finishing the upper part in a peak. It has a fine, fatty, semi-hard, semi-elastic and dense paste. Its color is between white and yellow, soft to the cut, with a characteristic aroma and flavor. It can present eyes in not very high number, of rounded or irregular shape and of less than half a pea size.
Modality "Ripened sheep's cheese"
REMIRO CHEESE, IDIAZABAL PDO.
Ricardo Remiro Cheese Factory, from Eulate (Navarra). Cheese made with raw milk from the latxa sheep's own herd. Time of minimum maturation two months, degree, of enzymatic coagulation with lamb rennet. It is not cooked; pressed, hard paste.
It is medium in size, 1,2 kg at the end of its maturation. It is cylindrical, with a hard and smooth pale yellow bark. Its flavor is balanced and intense, with weak notes of spicy and acid. Persistent and pronounced aftertaste. Traditionally made from clean milk. Obtained from the use of the pastures and forests of the Sierra de Urbasa.
"Ripened goat cheese":
CHEESE PAJARETE.
Quesería Lopicomo, SL., from Villamartín (Cádiz). Semi-cured goat cheese, enzymatic coagulation and animal rennet. Made with pasteurized Payoya goat milk. Native breed of the Sierra de Cádiz. Made of natural bark, without mold. They only use extra virgin olive oil for cleaning and adding flavors. Ripening time between 45 and 90 days, depending on the format.
Cheese with a natural rind, straw yellow in color. Its body is compact, ivory-white. You can notice the presence of small eyes of mechanical origin. With a firm texture, soft to the cut and little elastic. Light and moderately acid taste, with final touches of goat's milk and slight itching. Medium persistence.
"Mix matured cheese":
EL BOSQUEÑO CHEESE.
Quesos El Bosqueño, SL, from El Bosque (Cádiz). Mixed cheese (goat-sheep), with a cure of 4 to 7 months. Coated with olive oil and aromatic spices. Handcrafted with Payoya goat milk and grazalemeña merino sheep, native breeds of the Sierra de Cádiz. Native people in danger of extinction.
Soft colored cheese, which conveys the spicy flavor of goat milk. At the same time the softness and aromas that sheep's milk gives it. With a firm texture, which gives it an exquisite flavor on the palate. Cured in aromatic spices such as: oregano, thyme, rosemary and paprika. Bathed in a layer of oil that enhances its flavor and aroma. 2 kg size. White when cut, whitish, with few eyes, dark bark.
"Ripened cheese with molds or blue cheese":
BLUE CHEESE PICOS DE EUROPA, IGP VALDEÓN. Picos de Europa cheese factory, SL of Posada de Valdeón (León). Blue cheese made with pasteurized cow and goat milk. With a maturation of 3 months.
Its intense, lactic and buttery flavor, as well as a unique and persistent aroma. The color of the paste is pale, with bluish holes, where the characteristic mold makes its presence. The cheeses are cylindrical in shape. They have a rough, whitish rind with shades that can be red and gray. It is recommended both for direct consumption and for the preparation of accompanying sauces in meat or pasta dishes.
ALIMENTOS DE ESPAÑA AWARD FOR BEST VIRGIN OLIVE OILS EXTRA CAMPAIGN 2017/2018
Special "Food from Spain for the Best Extra Virgin Olive Oil" and "Bitter Green Fruity" Award.
SUBBETICA MILLS, of Carcabuey (Córdoba). This oil is defined as fruity. Very intense green olives, very complex, with green descriptors of other fruits: green apple, grass, alloza and peppermint, all of which form a very balanced set. On the palate it is sweet and bitter and spicy with medium-high intensity. It is also almond-shaped.
In this edition, the “Bitter Green Fruity” award has also been awarded. ex aequo to the oil mill:
ACEITES FINCA LA TORRE SLU of Bobadilla (Málaga). Organic production oil, very intense fruity of green olives Very complex, with green descriptors of: apple, leaf, grass, alloza, tomato and citrus, all very well balanced. In the mouth it is sweet, bitter and spicy. Both balanced, and almond-shaped. The whole set is in balance.
"Fruity Green Sweet".
ACEITES CAMPOLIVA SL Aceites Campoliva, SL from Pegalajar (Jaén). It is a very intense fruity olive oil, with ripe and green notes. The notes of banana and apple stand out as ripe. Green notes of apple, grass and alloza are also perceived with greater intensity. Which makes all of this a very balanced set. On the palate it is sweet, almond-shaped and something else, bitter and spicy.
"Ripe Fruity"
CASAS DE HUALDO SL. from El Carpio de Tajo (Toledo). It is an intense fruity olive oil, with ripe notes of: almond, banana and apple, all descriptors being very balanced. On the palate it is very sweet and almond-shaped and slightly bitter and spicy.
FOOD OF SPAIN AWARD FOR BEST WINE YEAR 2017
Best Wine ex-aequo:
WINE “S” DE AYLÉS 2015, of the Denomination of Origin Pago de Aylés. de la Bodega Abrera, SA, of Alfajarín (Zaragoza). It is a quiet red wine made with grapes of the red Garnacha variety. Grown in vineyards with clay-calcareous soils located at an altitude of 600 meters. With north-south orientation. A personalized management of each vineyard is carried out. All this to achieve individualized goals.
To keep all the properties of the grapes intact, the characteristics of the variety. As well as the imprint of the environmental conditions in the wine, the night harvest is used. Technique in which they are pioneers. The production process goes through a cold pre-fermentation maceration and fermentation at a controlled temperature. With a single daily pump-over.
Malolactic fermentation takes place in Bordeaux oak barrels. It is aged for 12 months in 300-liter second-use barrels. (90% is French Allier oak and the remaining 10% is American oak).
WINE "ALTOS DE INURRIETA 2014", of the Navarra Protected Designation of Origin. from Bodega Inurrieta, SL from Falces (Navarra), is a still red wine. Made with grapes of the Syrah and Graciano varieties at 50% each. Grapes grown in vineyards located on slopes. At an altitude of 450-480 m and with shallow and stony soils.
It is obtained following the traditional method used in quality red wines. It should be noted that the grapes are fermented destemmed at a temperature of 28ºC. In stainless steel tank. The maceration is 22 days in contact with the skins. It is aged for 15 months in French Allier oak barrels.
