ETA 2 weeks as of 2/30/2020
Here's an item that should be on the Charcuterie board every time. These are from a traditional recipe from Valencia, Spain, made by four brothers who produce artisanal foods. Valencia accounts for the majority of honey production in Spain, which is an ancient tradition and home to the oldest historical evidence of beekeeping with cave drawings dating back 7,000 to 15,000 years that depict man collecting honey. These brothers, like their ancestors, collect local lemon blossom and rosemary honey for their creations. Both kinds of honey have a great balance between sweetness and acidity, giving it a fresh and lively feel, much like wine. The lemon blossom, paired with Walnuts, has a slight citrus and floral aroma that complements the bitterness of the Walnuts. At the same time, the rosemary with Marconas is naturally herbal and slightly more savory but balanced by the sweetness of the Marconas. Both nuts are locally sourced, and the Marconas are very close to home as they originated in Valencia. The nuts develop an amazing texture almost like al dente pasta where they are softened but still solid and firm before seeming to melt in your mouth. Due to the nuts higher fat content, there is an extra layer of richness that almost tastes like butter; it is delightfully surprising and one of the most delicious and straightforward combinations ever. These are outstanding with all kinds of cheeses, including firmer cheeses like Fontina, softer like Chevre, and salty like Pecorino. The honey can be used by itself for a slightly nutty and richer flavor for dressings or drizzled over bacon-wrapped dates. These are also fantastic on oatmeal, ice cream, or if you are feeling adventurous, a glaze on a traditional Spanish Pestino. The possibilities are endless and delicious, both are extraordinarily good, and the only difference is a preference. Try one of each and let us know what one you prefer!