Description
Anko, a family-owned company established in 1959 in Cadreita, Navarra
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Navarre, Spain
🔖 Certification： --
🌱 About the Producer：
Anko Conservas Artesanas is located in Cadreita, in the privileged Ebro Valley, in the heart of Ribera Navarra.
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
With its own crops for the production of high-quality jams and a focus on preserving the authentic flavours of local vegetables, Anko focuses on traditional methods and selects the finest produce, delivering products that embody the essence of Spanish gastronomy.
Anko, a family-owned company established in 1959 in Cadreita, Navarra—a region celebrated for its rich agricultural heritage—specialises in preserving the authentic flavours of locally sourced vegetables. By focusing on traditional methods and selecting the finest produce, Anko delivers products that embody the essence of Spanish cuisine.
Most gazpachos contain stale bread, tomatoes, cucumbers, onions, bell peppers, garlic, olive oil, wine vinegar, water, and salt. Cumin and/or pimentón (smoky sweet paprika) are often added to northern dishes.
Traditionally, gazpacho is made by pounding the vegetables with a pestle; this more laborious method is still sometimes used because it helps keep the gazpacho cool and avoids the foamy, silky consistency of smoothies made in a blender or food processor. The traditional method of making it is to crush garlic cloves in a mortar, add a little soaked stale bread, then add olive oil and salt to make a paste. Next, add very ripe tomatoes and vinegar to this paste. Before the advent of refrigeration, people served gazpacho in unglazed clay pots with some water to cool it down through evaporation.
Gazpacho can be eaten on its own or with other side dishes such as hard-boiled eggs, chopped ham (the salmorejo variety from Cordoba), chopped almonds, mint and ground cumin, orange slices, and chopped green peppers, onions, tomatoes, or cucumbers. In Extremadura, local ham is added to Spanish cold soup rather than as a garnish; this is called Gazpacho Extremeño. Andalusian sources say gazpacho should be served slightly chilled, but without ice.
ほとんどのガスパチョには、古くなったパン、トマト、キュウリ、タマネギ、ピーマン、ニンニク、オリーブオイル、ワインビネガー、水、塩が含まれています。クミンやピメントン（スモーキースイートパプリカ）は北部の料理によく加えられます。
伝統的に、ガスパチョは野菜を乳棒で叩いて作られます。この手間のかかる方法は、ガスパチョを冷たいまま保ち、ブレンダーやフードプロセッサーで作ったスムージーの泡立った滑らかな状態を避けることができるため、今でも時々使用されています。伝統的な作り方は、すり鉢でニンニクを潰し、少し水に浸した古くなったパンを加え、オリーブオイルと塩を加えてペーストを作るというものです。次に、このペーストに完熟したトマトと酢を加えます。冷蔵技術が登場する前は、人々はガスパチョを素焼きの土鍋に水を入れて蒸発させて冷やしていました。
ガスパチョは、単独で食べることもできますし、ゆで卵、刻んだハム（コルドバ産のサルモレホ）、刻んだアーモンド、ミントと挽いたクミン、オレンジのスライス、刻んだピーマン、玉ねぎ、トマト、キュウリなどの他のサイドディッシュと一緒に食べることもできます。エストレマドゥーラでは、地元産のハムは付け合わせとしてではなく、スペインの冷たいスープに加えられます。これはガスパチョ・エクストリームニョと呼ばれます。アンダルシアの情報によれば、ガスパチョは氷を入れずに、少し冷やして提供されるべきだそうです。
HISTORY
Since Mr. Benito Prat and Ms. Carmen Preciado founded the company in 1959, the Prat family has been dedicated to the fascinating and exciting world of food, improving day by day the production processes and adapting them to the new needs of consumers.
In 1988, Benito Prat’s sons took over the company under the legal entity Anko, S.L.
The Prat brothers, following this family tradition, work with products from the market gardens of Navarre, adapting the traditional methods they have inherited to new technologies with the philosophy of offering healthy, natural and balanced food, as required by the Mediterranean diet. All this allows us to be more competitive in the market every day.
🥗 Product Recipes (English)：
Most gazpachos contain stale bread, tomatoes, cucumbers, onions, bell peppers, garlic, olive oil, wine vinegar, water, and salt. Cumin and/or pimentón (smoky sweet paprika) are often added to northern dishes.
Traditionally, gazpacho is made by pounding the vegetables with a pestle; this more laborious method is still sometimes used because it helps keep the gazpacho cool and avoids the foamy, silky consistency of smoothies made in a blender or food processor. The traditional method of making it is to crush garlic cloves in a mortar, add a little soaked stale bread, then add olive oil and salt to make a paste. Next, add very ripe tomatoes and vinegar to this paste. Before the advent of refrigeration, people served gazpacho in unglazed clay pots with some water to cool it down through evaporation.
Gazpacho can be eaten on its own or with other side dishes such as hard-boiled eggs, chopped ham (the salmorejo variety from Cordoba), chopped almonds, mint and ground cumin, orange slices, and chopped green peppers, onions, tomatoes, or cucumbers. In Extremadura, local ham is added to Spanish cold soup rather than as a garnish; this is called Gazpacho Extremeño. Andalusian sources say gazpacho should be served slightly chilled, but without ice.
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
