Top 18 Traditional Foods
in the Province of Seville

Juan Pedro Domecq is a Spanish family-owned producer of premium Iberian cured meat products, best known for its 100% Ibérico de Bellota ham. The brand is closely associated with the Domecq family, whose name has long been linked to Andalusian traditions of livestock farming and winemaking. Production is based on the breeding of purebred Iberian pigs that roam freely across the dehesa landscape and feed on acorns during the montanera season. The company places strong emphasis on limited production, extended curing periods, and an artisanal approach that relies on time, expertise, and careful supervision. Its hams are naturally aged for several years, allowing them to develop a complex flavor profile, refined texture, and the distinctive aroma that characterizes the finest Iberian ham. Today, Juan Pedro Domecq is regarded as one of the respected producers in the 100% Ibérico de Bellota category, recognized for its commitment to quality, tradition, and authentic Spanish craftsmanship.Expand

Ingeoliva is a producer of olive oil located in Andalusia, Spain. The company operates extensive olive groves in the region, focusing on cultivating high-quality olives. Ingeoliva utilizes modern processing techniques to ensure the production of premium olive oil.Expand

Molino del Genil is a renowned Spanish olive oil producer based in the municipality of Écija, in the province of Seville, Andalusia. It was founded in 2007 on the “La Suerte” estate, with the aim of combining modern technology with the centuries-old Andalusian tradition of olive oil production. The company cultivates over 1,500 hectares of olive groves, growing varieties such as Picual, Arbequina, and Hojiblanca. The oil is extracted using a cold-press method, under strictly controlled conditions, immediately after harvesting – ensuring freshness, low acidity, and a rich aromatic profile. Their product range includes monovarietal extra virgin olive oils as well as refined coupages. Molino del Genil also stands out for its innovative processing and storage solutions – it operates a modern facility with a capacity of over 18 million kilograms of oil.Expand

Fuente la Virgen is a distinguished Spanish producer specializing in premium Jamón Ibérico de Bellota, located in Las Navas de la Concepción, Seville. The company is deeply committed to quality and the sustainability of the dehesa ecosystem. Their products include hand-carved Jamón de Bellota Ibérico and Caña de Lomo de Bellota Ibérico. Fuente la Virgen emphasizes traditional methods and sustainable practices in their production process, ensuring an authentic and environmentally conscious product.Expand

COOPERATIVA NUESTRA SEÑORA DE LOS ANGELES is an olive oil producer based in Montellano, Spain. The cooperative focuses on the production of high-quality olive oil, leveraging traditional cultivation methods. It plays a significant role in the local economy by supporting Montellano's agricultural community.Expand

La Estepeña is a historic confectionery producer based in Estepa, Andalusia, widely recognized for its role in shaping the tradition of Spanish Christmas sweets. Founded in 1858 by Rafael Galván Gómez, the company has remained closely tied to its place of origin, where climatic conditions and local know-how have long supported the production of mantecados and polvorones. Its range is built on simple, well-defined ingredients such as flour, sugar, almonds, and fat, resulting in the characteristic crumbly texture that defines these products. Over time, La Estepeña has expanded its portfolio with variations that include chocolate-based recipes and options made with olive oil, reflecting both innovation and changing consumer preferences. Despite this evolution, the production process continues to emphasize traditional methods and seasonal rhythms, with peak activity concentrated around the winter holiday period. The company remains family-owned, which contributes to the consistency of its identity and quality standards. In addition to manufacturing, it has developed a cultural and visitor-oriented dimension through spaces like its chocolate-themed exhibitions, reinforcing its connection to regional heritage. Today, La Estepeña distributes its products beyond Spain while maintaining a strong association with Estepa as a key center of traditional Spanish confectionery.Expand

OLEOESTEPA S.C.A, located in Estepa, Spain, is an agricultural cooperative specializing in the production of extra virgin olive oil. The cooperative includes a network of olive farmers who utilize sustainable farming practices. OLEOESTEPA S.C.A emphasizes strict quality control from cultivation to bottling. The cooperative is recognized for its commitment to environmental stewardship and has various certifications for quality and sustainability.Expand

La Vieja Fábrica is a Spanish company specializing in the production of jams and marmalades, with a tradition spanning nearly 200 years. Founded in 1834, the company is renowned for its dedication to preserving the authentic taste of fruit through traditional production methods. Their products are prepared slowly, using recipes passed down through generations, which helps retain the texture, color, and natural aroma of the selected fruit. Based in Seville, La Vieja Fábrica offers a wide range of jams and marmalades, including classic flavors like strawberry, peach, and orange, as well as innovative no-sugar-added varieties designed to meet modern consumer preferences. Their products are highly regarded for their premium quality and authentic homemade taste, making them a standout in the market.Expand

Hailing from Seville, serranito is a classic bocadillo sandwich variety dating back to the 1970s. The sandwich typically consists of either a viena andaluza (an oblong, crusty bread roll) or a mollete (a soft, rustic white bread roll) which is cut in half lengthwise and filled with slices of fried pork tenderloin (lomo de cerdo) and Serrano ham (jamón Serrano), strips of fried green peppers (usually the Italian variety), and tomato slices. Some versions may also include a slice of tortilla or french omelet, lettuce, cheese, or slices of crispy fried bacon, while others may use chicken breasts or beef instead of the pork tenderloin. After the sandwich became a great hit at tapas bars in Seville, the name serranito was soon patented and turned into a brand by José Luis Cabeza Hernández, who was nicknamed José Luis del Serranito. Considered one of the best tapas in Seville, the sandwich is usually enjoyed for lunch or dinner, and it is usually served with a side of french fries and an ice-cold beer. The sandwich may also be enhanced with condiments such as mayonnaise, alioli (garlic mayonnaise), or mojo picón sauce.Expand

Solomillo al whisky is a traditional dish originating from Seville. The dish consists of pork tenderloin in a garlicky whisky sauce and it's made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes. The meat is browned, then removed from the pan so that the sauce can be prepared. When the sauce has reduced, the meat is added back to the pan until warm. It's recommeneded to serve solomillo al whisky with potatoes or bread to mop up the juices. This classic dish is a staple of Seville's tapas bars.Expand

Espinacas con garbanzos is a nutritious Andalusian dish made with spinach and chickpeas as the main ingredients. There are many recipes and version of this vegetarian dish, but it is most commonly flavored with garlic, olive oil, tomatoes, paprika, vinegar, and cumin. Espinacas con garbanzos is served piping hot during the colder months in Spain, often with a wedge of fried bread on the side.Expand

Mantecadas de Estepa is a type of Christmas sweet cake traditionally made in the municipality of Estepa, in the province of Seville. The recipe for these sweets has remained unchanged for more than a hundred years and still calls for plain flour, lard, and sugar that are mixed together and baked. There are many varieties of these cakes, and many recipes call for other additional ingredients such as cinnamon, olive oil, almonds, hazelnuts, cocoa, coconut, or vanilla. Mantecados de Estepa are very sweet and mild in flavor, dominated by nutty aromas. These small cakes usually weigh around 50 grams are often served and sold alongside other Christmas sweets such as roscos de vino, polvorones and alfajores.Expand

Tortas de aceite de Castilleja de la Cuesta is a pastry made with extra virgin olive oil, flour, wheat, sugar, seeds, yeast, sesame, aniseed, salt, anise essence, and, if desired, ground almonds. Mrs. Inés Rosales rescued a family recipe in 1910 and started producing and marketing these tasty crispbreads with the help of other women from the area at the crossroads and in the old train station in Seville. The secret behind tortas de aceite is in the preparation, it must be made by hand, because otherwise, the oil would not remain in the dough. The baking takes only a couple of minutes, and the result is a sweet, firm and crumbly crispbread. It has a light and flaky texture and a flavor and fragrance of olive oil and aniseed.Expand

Pato a la sevillana is a traditional dish originating from Sevilla. It’s made with a combination of duck, bacon, garlic, white wine, oranges, olive oil, cinnamon, cloves, and olives. The duck is seasoned with salt and pepper and fried with bacon cubes, garlic, spices, and olives. White wine is added to the earthenware casserole along with orange zest, and the dish is simmered until the duck becomes tender. Before serving, orange pieces are added to the sauce. It’s recommended to serve pato a la sevillana with a fresh endive-and-tarragon-based salad on the side.Expand

Ensalada sevillana is a traditional salad originating from Sevilla. Although there are many variations, it’s usually made with a combination of escarola (frizzy endive), cucumbers, onions, capers, red peppers, green olives, and tarragon leaves – a Sevillan ingredient that’s not used that much throughout the country. The salad might include beans, tuna, tomatoes, and artichoke hearts as well, depending on the cook. After all of the ingredients have been arranged, the salad is dressed with a mix of garlic, olive oil, hard-boiled eggs, and sherry vinegar. Expand

Berza de acelgas is a traditional Andalusian peasant stew originating from the Isla Menor, just south of Seville. The dish is usually prepared with a combination of lean pork, pork belly, pimentón, nutmeg, marjoram, haricot beans, chard or spinach, lard, and chorizo sausage. The pork cubes are seasoned with salt, pepper, snutmeg, and marjoram. The pork belly and drained beans are boiled in a large saucepan until the beans become soft. The marinated pork, chorizo, chard (or spinach), and lard are then placed into the pot and simmered until the meat becomes tender and most of the liquid evaporates. This stew is served in deep dishes, and each one should contain a slice of pork belly and a piece of the sausage. It's recommended to serve berza de acelgas with plenty of fresh bread for mopping up the sauce.Expand

Mustachos de Utrera are traditional Spanish cookies hailing from a small town near Sevilla called Utrera. These light sponge biscuits are usually made with a combination of egg whites, egg yolks, flour, sugar, and cinnamon. In order to prepare them, the egg whites are whisked with sugar, followed by the addition of egg yolks. The flour and cinnamon mixture is then folded into the egg-and-sugar mixture, and the dollops are then dropped on greased paper and shaped into moustaches. They’re baked until crisp, golden, and ready to eat.Expand