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Following International Chocolate Day last month, we asked some of Spain’s top chocolatiers about what's hot, or cold, in chocolate right now. 
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150 years of history. Not many companies in the food industry can claim a similar feat, particularly if you take into the account the renown of this brand that crossed borders years ago. José Gómez, the CEO of Joselito, talked with Foods and Wines from Spain about the keys to international success...
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Harvesting olives when they are green is trending up. The result is fresher, more aromatic extra virgin olive oils which reflect a commitment to quality and health.
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This is the most desirable cut from tuna, one that fills the mouth with luscious, unctuous fat but with a clean meatiness. Pure umami rooted on tradition.
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Dry-curing meat is amongst the oldest forms of food preservation. This is especially the case in Spain, where all kinds of meat has traditionally been cured: pork, horse, goat, donkey, hare, rabbit... Standing alongside the very best Ibérico ham is Cecina de León: premium dry-cured beef. Yet...
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