THE PHILOSOPHY
THE SLOW CULTURE ©
CAMPAIGNING FOR TASTE AND BIODIVERSITY MEANS RESPECTING THE TIME OF NATURE IN OUR CULTURES
A member of the Slow Food movement, DEHESA promotes the biodiversity of the soil, marine environments and living species. Since 2011, we have been accompanying the world's greatest chefs, shifting the focus of culinary creation from the kitchen to the land.
We owe this "agricultural" culinary creation to our craftsmen, guardians of ancestral know-how and whose first ingredient is time. They are the last of their generation to perpetuate the gestures of wild and conservation agriculture.
THE SLOW MATURATION ©
MATURING, SALTING, FERMENTATION: THE ART OF REVEALING THE DEEP NATURE OF THE PRODUCT
As with a great wine, we proceed with slow and long maturations to reveal the original and complex tastes of our local products. We owe our place in the culinary avant-garde to our artisan canners, who sublimate these living materials in natural ageing processes, without freezing them.
To do this, we have been carrying out research and development work that is unique in the world for the past 10 years, combining all the traditional methods of fermentation, both Mediterranean and Japanese, according to an in-house process of slow maturation®. This unique technique is based on slow maturation, on an individualised hygrometric composition and on the use of ferments or yeasts indigenous to each product to take into account its singular character.
THE SLOW GASTRONOMY ©
A LEADING POSITION IN AVANT-GARDE CUISINE, FROM EUROPE TO ASIA
Since 2011, we have been accompanying the major trends of the international gastronomic scene through our iconic products: XXL anchovies matured for 18 months (a record for maturation! ), real Pata Negra matured for up to 8 years (another record), bottarga with the texture of sea urchin and ultra-iodised notes, sardines revisited as sashimi and smoked in the Japanese style, Ikéjimé eel, smoked with soft notes of olive wood, as well as our old unfiltered balsamic vinegar and its three umami acolytes: garlic, lemon and black shallot.
By giving time to maturation, we offer chefs new textures and flavours, we reveal the deep essence of taste.
