Handmade
Sourdough
EVOO
In a small workshop in Andújar.
Made in-house, no additives.
Extra virgin olive oil in every batch.
OUR STORY
An Andalusian tradition, made by hand
Regañás are the thin, crunchy crackers that come with every plate of jamón and cheese in Andalusia. Pan de Olivo makes them by hand in their workshop in Andújar, in the province of Jaén.
Their dough starts with a sourdough made in-house, without additives, and plenty of extra virgin olive oil. Each cracker is finished with sea salt flakes or rosemary.
WHAT WE BRING
Regañás, sea salt
The classic: olive oil and salt flakes. Made for jamón, cheese and conservas.
Regañás, rosemary
Fragrant and herby, great with soft cheeses and dips.
The perfect partner
In place of bread on a cheese board, or next to a tin of conservas and a glass of fino.
FORMATS & SERVING
From the kitchen to the shelf
For kitchens
200 g bags, in boxes of 10.
For delis & retail
200 g bags, in boxes of 10, ready for the shelf.
The base of every board
Serve a handful of regañás with a tin of Porto-Muiños monkfish liver or Herpac ventresca, a few olives and a glass of fino. Or on a cheese board, in place of bread.