Main differences of handmade products

All of us, in one way or another, are able to differentiate a handcrafted product from an industrial one. Considering their taste, aroma and texture, there is an abyss between them.

After a period of globalization and industrialization of the food industry, we have realized that we do not want to be malnourished, almost baited with large quantities of cheap transgenic products, that the consequences of a poor diet affect our health in the mid-run. And since there are no miracles, we are returning to our roots in this respect. Conscious farmers seek ways to produce food in a traditional way but applying new technologies. Finding the balance is their main task. Conserving the product’s quality and authenticity is the purpose of their business.

Many of us often promised to ourselves not to buy ‘Chinese food’ again. So many times we found out that a cheap hammer breaks before nailing a nail which, in its turn, bends before entering the wall, that a marker does not mark and a sticky tape does not stick… but being blinded by cheap prices we do it again and again. We know that miracles do not exist and it is impossible to manufacture a high quality cheap product. The difference is that a broken hammer is thrown away and the only thing left is our rage for having being fooled once again; however, cheap food which is brought to maturity artificially by chemical and/or transgenic means does not only lose its flavor, its residues eventually get accumulates in our bodies and damage our health.

It is evident that food processed traditionally is not the cheapest. Imagine Iberian pigs grazing freely in the olive groves and feeding on acorns; then imagine the legs of ham curing in the shade for a long time, sometimes up to 3 years. And on the contrary, animals fed with modified waste, not only of vegetable origin, but also of animal origin; tons of meat piled and ‘aged’ or rather, dissected artificially in warehouses. The quality, the taste, and hence the price of these products are very different.

The same applies to the production of olive oil. Small family businesses harvest olives manually in the optimal season. The traditional technology of extraction of EXTRA VIRGIN oil requires that the processing steps (washing, squeezing…) take place at low temperatures not exceeding 24 degrees. However, higher temperatures allow extracting larger quantities of oil. We greatly appreciate and are proud of the farmers who, with their own name, honor their products and vice versa, who opt for an oil of exceptional quality, even if it does not allow them obtaining great benefits. This oil makes you wait, it is sold almost entirely in the order phase, people are willing to come to get it from afar.

When choosing oil, pay attention to the following:

1. Choose the oil with indication of the variety of olives of which it is made. It is not only a quality criterion, but also an indicator of flavor.

2. Good oil always has the name of the source

If you are concerned about your health, if you like healthy and tasty food, traditions interest you, be sure to try the authentic products made by hand. You will discover a new world of senses, you will penetrate it and you will not ever want to return.