Travels and Tastes

Ancient Tunisian Olive Oil: plus VIDEO! Image

Ancient Tunisian Olive Oil: plus VIDEO!

Les Moulins Mahjoub—a Tunisian company committed to family, farm, history, organic, uncompromising taste and the revival of Berber tradition and cuisine. And, their New Harvest Olive Oil is here!   This winter, the Rogers Collection crew travelled to Tunisia to visit the Les Moulins Mahjoub farm. The journey led them to a family and community…

The Beauty of Raw Milk Cheese Image

The Beauty of Raw Milk Cheese

Get Ready for a Raw Milk Cheese Culinary Adventure!  We at Rogers Collection are really excited to offer an incredibly delicious and well-varied selection of raw milk cheeses. Eleven, to be exact! From delicate to robust, from subtle to intensely aromatic, from creamy to firm, these handcrafted cheeses will make your heart sing! Raw milk…

The Gualtaminos Pimentón Cooperative Image

The Gualtaminos Pimentón Cooperative

“The distinctive aroma and taste of Gualtaminos Pimentón De La Vera Paprika makes it one-of-a-kind. Give it a try and it will not only taste like a spice, but also a 500+ year-old tradition.” Firstly, what is pimentón? Also known as paprika, pimentón is made by grinding dried bell peppers with a variety of dried cherry…

Halen Mon Smoked Water Image

Halen Mon Smoked Water

You know Halen Mon‘s carefully hand harvested culinary salts. But have you tried their new addition to the food and beverage scene? Smoked water! This inventive new product is not for quenching thirst, but rather for adding the perfect amount of smoke to flavor culinary dishes and cocktails. Water is filtered and “smoked” in Anglesey, Wales. Producing the water is a 10-day process…

Trikalinos Sardines Image

Trikalinos Sardines

The Trikalinos journey began way back in 1856 when the Trikalinos brothers started Grey Mullet Avgotaraho production and trade in Etoliko, Greece. Avgotaraho—or Bottarga as the Italians call it—are whole mullet roe sacks, dried and preserved in beeswax. I could go on and on about how delicious and healthy Trikalinos’ Avgotaraho is, but I’ve already…

Pio Tosini: The Art of Making Prosciutto di Parma Image

Pio Tosini: The Art of Making Prosciutto di Parma

“Quality doesn’t just happen. It is always the result of smart choices.” – Pio Tosini For over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. It all began with Pio’s father, Ferrante Tosini, who slaughtered pigs and cured the meat in the back…

So healthy the benefits have been certified! Image

So healthy the benefits have been certified!

Biolea Greek olive oil earns EU Certification for high levels of polyphenols—meaning great taste and great for you One of our earlier blogs titled “Greek Superfoods” highlighted—you guessed it—Greek foods that are indeed super, on many counts. One item on the list was the Greek olive oil Biolea (pronounced Bee-oh-lay-ah) for its excellence in artisanal…

Introducing Arturo Sanchez Image

Introducing Arturo Sanchez

The passion, dedication and skill of the Sanchez family date back to the late 19th century when they started to cure pork in the Candelario mountains of Spain—the legendary site of production for the hams and sausage of the Royal House of Spain. Later, the Sanchez family established their Iberian meat company in Campillo de…