Who has not ever gone to buy at one of those markets that are set up weekly in towns and neighborhoods of the cities of our geography.
Although I am not a regular buyer in Street markets, I recognize that among the wide variety of products that can be found, the ones that attract me the most are the artisanal foods.
In my recent trip through the Ampurdán, In the Costa Brava Catalan, I have had the opportunity to meet two artisanal food producers who are dedicated to selling them in markets, as well as in local establishments.
This is, for example, the case of artisan jams that Castle of Aro every day he makes Gloria Juanals.
If you go to the store that Gloria and her family have in the garden where they grow a wide variety of fruits and vegetables, through a glass window you can see how they daily produce up to 150 different varieties of jams and jams.
The jams Les Eroles They are one hundred percent natural, and you will surely be surprised by the great creativity they have when looking for new proposals. So, for example, you will find Aloe Vera, Coffee, Jalapeño jams, and even mojitos, without, of course, missing any of the possible varieties of fruits.
You can buy these jams directly at their store or at the markets that are set up in this area of Ampurdán, with prices that mostly range from 4,90 euros for a 250 gr. jar, up to 8 euros for the most popular proposals. originals.
Not far, in Palamos, Carlos Font, who until recently was dedicated to construction, after the crisis decided to return to the family business of artisanal production of anchovies and anchovies in vinegar, and has given it a new boost by marketing its production in markets, not only in the area, but even in the Basque Country.
Under brand Els Bomba, every day they make and package anchovies not only from the Mediterranean, but also from the Cantabrian Sea. As he tells us CarlosStarting from a good product, the key to success is in the way it is made.
In this small family business with eight employees, after cleaning the anchovies, they are put in brine for between eight months and a year, and after a slight desalination with water, they are packaged for sale.
For their part, anchovies in vinegar, after preparing and packaging them, freeze them for a period of time to avoid the possible presence of anisaquis.
In short, the jams of Gloria and anchovies Carlos They are also good samples of the offer of Gastronomy of Empordà.
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