Alimentos artesanos

  • These are genuine, authentic, traditional products. A Hand Crafted Food is a meeting with nature, a rediscovery of taste and aroma that we all, especially the older generations, enjoyed in our childhood.


    pastas
    • Theraw materials are of the highest quality, in their most natural state and put through a rigorous process of selection.
    • ThePproduction process respects or imitates natural processes, without any force of acceleration brought about by physical or chemical procedures.
    • thisuse of additives, that is not yet legally authorised, simulates the natural raw material, altering its colour, texture, smell or flavour, or increases its life at the cost of product value.

    mermeladas
  • In the following schema are shown the relationships between the different Trades into which “Hand Crafted Food” is divided and the Specific Technical Rulings that regulate each one of them.

    In order to incorporate new products into the brand "Hand Crafted Food” approval must be gained from the Commission of Technical Norms. These must include for each product features such as:

    • The name of the product or group of products.
    • The description of the production method including raw materials and ingredients.
    • Prohibited practices.

    Production of juice, marmalade and fruit preserves and vegetable garden produce

    Hand Crafted Technical Rule for fruit marmalade.
    Hand Crafted Technical Rule for preserves and vegetables.

    Production of Cider, liquor, brandy and fermented sparkling wine

    Hand Crafted Technical Rule for natural cider.
    Hand Crafted Technical Rule for liquor, herbs and fruit.
    Hand Crafted Technical Rule for sparkling wine and natural fermentation.
    Hand Crafted Technical Rule for txakolí (wine).
    Hand Crafted Technical Rule for brandy.

    Production of pickled meat, pickles and salted produce

    Production of cheeses, requeson (soft cheese), custards and other milk derivatives

    Hand Crafted Technical Rule for smoked sheep cheese.
    Hand Crafted Technical Rule for sheep milk custard
    Norma Técnica Artesana for requeson (soft cheese).

    Manipulation and production of honey and products derived from forest essenes and derived without therapeutic, preventive or cosmetic purpose

    Manipulation and production of honey and products derived from forest essenes and derived without therapeutic, preventive or cosmetic purpose

    Manipulation of vegetables spices for infusions for use in food and as aromatic agents for use in food

    Production of meat preserves, patés, sausages and pork products

    Hand Crafted Technical Rule for duck derived products.
    Hand Crafted Technical Rule for products derived from hunting and exotic species.
    Hand Crafted Technical Rule for products derived from pork.

    Production of cakes, confectionary, desserts and special breads

    Hand Crafted Technical Rule for cakes and desserts
    Hand Crafted Technical Rule for chocolates and sweets
    Hand Crafted Technical Rule for nougats and marzepan.
    Hand Crafted Technical Rule for candy.
    Hand Crafted Technical Rule for bakery products and special breads

    Production of Mistela (liquor), grape syrup and rancid wine

    Production of Ice-cream

    Hand Crafted Technical Rule for production of ice-cream

    Production of ready meals

    Hand Crafted Technical Rule for fried ready meals.
    Hand Crafted Technical Rule for canned ready meals.
    Kontserbako jaki prestatuen Artisautzako Arau Teknikoa.
    Hand Crafted Technical Rule for sauces.
    Hand Crafted Technical Rule for stuffed vvegetables.
    Hand Crafted Technical Rule for stews


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