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Gourmet food

Barcelona Pearls

THE IDEA Through the ages the wise and diverse nature has allowed certain species to last and proliferate through a perfect miracle, the egg. The cosmopolitan businesswoman Marly Kanacher, felt great sympathy and curiosity for one of the species in particular, the snail, whose reproduction is one of the most interesting in nature. Which led her to study snails and their reproduction in captivity, eventually turning snail eggs into a unique product that stimulates culinary creativity, surprises palates and arouses the five senses. THE CAVIAR Obtaining the delicate eggs is not a simple task since only the snails decide when they will deposit the eggs. For this to happen, we pamper our animals, as each of the snails is unique to us. Our caviar's elaboration is delicate and needs a manual and unitary selection. To delight our select tasters with 50g of caviar, we need about 1500 perfectly round eggs, about 4mm, of white color and whose texture allows each to burst in the mouth, giving way to mild flavours that remind us of forests and fields. THE PRODUCTS Marly's passion and dedication, along with that of her gastronomic advisor Kim Casado, was transformed into a daringness that led them to develop the classic product for professionals and, in addition, other flavours that stimulate those who love to cook, to create new dishes with our caviar combining flavours and textures that delight everyone who tastes it. BENEFITS In addition to the pleasure that our product causes visually and on the palate, it has a valuable health contribution, since it is a food rich in proteins, vitamins A, B3, B12, Calcium, Iron, Magnesium and also low in fat. The combination of these elements help the proper functioning of the different organs, circulatory and osseous systems of our body. Because of their contribution in amino acids, they protect the cells from free radicals with their powerful antioxidants.

Vilafranca del Penedès, Spanien


SPANISH BLACK GARLIC / AJO NEGRO: PRODUCT DESCRIPTION: The black garlic has Mouse Hill it is a garlic transformed that is made from fresh garlic. After a prolonged treatment based on heat and humidity in the chambers of fermentation we obtain black garlic that presents a sweet and pleasent taste to the palate, gummy texture and balsamic nuances and licorice. The black garlic of Mouse Hill increases all the healthy properties of fresh garlic and since during the fermentation process produces a remarkable transformation of the elements sulphurous organ of wich the fresh garlic is produced, after fermentation, large concentration of amino acids, vitamins and trace elements that increase their nutraceutical power. Like fresh garlic, black garlic is presented as a culinary ingredient framed within the gourmet category and also as a natural remedy to try to achieve physical and emotional well-being. PRODUCTIVE PROCESS: The process of making black garlic is done keeping fresh garlic (in the bulb or peeled) under controlled conditions of temperature and humidity for a long period of time. Fresh garlic ripen slowly in exclusive designed cameras from the tecnical area of Mouse Hill to become a new exclusive product that awakens in the senses amazing sensations caused by the so-called fi fth taste called umami, mixture of intensity and sweet taste accompanied by liquorice nuances wich are due to the presence in the black garlic of glutamic acid known as “the brain food” since it increases the mental capacity and serves as a wild card for the exchange of energy between tissues.

Villarrobledo, España