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NEWS FROM SALÓN GOURMETS
Cabo de San Agustín
An Asturian company founded in 2018, it stands
out at Salón Gourmets with its baby squid stuffed
with prawns and shrimp — a dish that combines
tradition, authentic flavour, and fresh products
from the Cantabrian Sea. With a team boasting
over 30 years of experience and a careful daily
selection from fish markets such as Avilés, the
company has established itself as a benchmark
in ready-to-eat seafood preparations. Its catalo-
gue also includes monkfish and prawn skewers,
fillets of Cantabrian bonito, and soup and paella
mixes, all bearing the hallmark of quality and
convenience that defines the brand.
Señoríos de Relleu
The Alicante-based olive mill has unveiled a special edi-
tion extra virgin olive oil in collaboration with Agatha Ruiz
de la Prada — a coupage of native Valencian varieties
(Genovesa, Changlot Real, Manzanilla Villalonga, Alfafa-
ra) and Picual from Andalusia. Made from early-harvest
green olives, it stands out for its medium-high green frui-
tiness, with notes of tomato plant and freshly cut grass,
and a flavour profile marked by medium bitterness and a
persistent, intense spiciness. It comes in a striking magen-
ta and silver aluminium bottle designed by the renowned
creator, blending design, Mediterranean identity, and olive
oil excellence.
Doctor Salsas
Potato chips with Trinidad Moruga Scorpion
chilli. The Granada-based brand specialises
in spicy sauces, snacks and seasonings —
a world it is redefining through its own crops
and natural ingredients: jalapeños, chillies,
cayenne, spices... For daring palates, the
Monkey Face sriracha sauce features orga-
nic PGI Canary Island banana and offers a
medium spice level.
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