This thin-sliced dry-cured Spanish pork sausage gets its distinctive smokiness and deep red color from dried smoked red peppers. Served with assorted crudités.

This exclusive delicacy from Salamanca, Spain has just recently been made available to the US market.

This delicacy from la Dehesa, Spain will open your palate to distinguish pure breed pata negra Iberico pork.

Lightly grilled foie gras imported from France on a mini-toast canapé, and lightly brushed with a plum brandy glaze.