Tierra Palaciega
Handmade traditional family recipe
Tierra Palaciega was born in Los Palacios y Villafranca (Sevilla), a family business directed by a young engineer with culinary curiosities since his childhood, and bounded to our region traditional agriculture, who, after concluding his studies, decided to join its passion for cuisine, his farming knowledges and his academic education together to elaborate gourmet products.
Tierra Palaciega has as an inspiring principle offering the client a unique natural handmade product able to give value to the regional raw material.
In their recipes, quality passion and innovation prevail along with a traditional production method that uses their own selected raw material.
Perfect maturating
The raw material used in Tierra Palaciega's products comes from their own plantations. Harvesting tomato varieties that put flavour ahead of massive production and are hand-picked during their ideal point of maturing.
The tomatoes are the rounded smooth kind, not industrial varieties, what let us get a unique product.
They have the Collective Mark of Los Palacios Tomato and the Global Gap certificate, what certifies good farming habits, caring about the environment and consumers' wellness, providing Tierra Palaciega's products with a quality emblem.
For the rest of the ingredients, fresh vegetables are brought from fields near Los Palacios y Villafranca.
A unique home-made product of maximum quality
The elaboration of Tierra Palaciega's products strictly follows a traditional recipe created by the company founder's grandma, guaranteeing a unique home-made product of maximum quality.
In addition, through the merger of tradition and innovation, elaborating red and green tomato marmalades through an innovative and handmade process.
Both fried tomato and marmalades are cooked over a low heat taking between three and three and a half hours to be made. That implies a slow and suitable reduction of the raw material, obtaining only a 365g jar of fried tomato for every 1.35 kg of natural tomato.
