Fine Food - Cuimed

Fine Food
curated for flavor

Discover our assortment:

Oil & vinegars

Charcuterie, Cheeses, Nuts & Crisps

Olives, vegetable, fruit and fish preserves

Rice, Grains & Proteins

Salt, Pepper, Spices & Herbs

Japanse craft products

Truffles & Mushrooms

Molecular Products

Oil & Vinegars

Our selection of olive oils and vinegars is made for kitchens, enthusiasts and connoisseurs who value tension, experience and digestibility. From authentic and traditional to modern techniques that keep acidity low and flavors intact: with us you will find extra virgin olive oils, flavored oils, cooking oils, table oils and a wide range of vinegars/acids. Unique, from a very affordable entry level to top tier, always at the best price.

Oliveoil

Our olive oil, extra virgin (extra virgen), starts with clean pressings with low acidity and a clear aromatic profile. Fresh fruit, green almond, herbal notes and a fine peppery finish elevate dishes without overpowering them. For everyday cooking, choose a stable cooking oil or frying oil with a pleasant mouthfeel and controlled heat resistance. For finishing at the pass, there is table oil with greater aromatic intensity. Those who want to quickly add signature can work with olive oil with fruit, olive oil with herbs or olive oil with spices, such as harissa, lemon, coffee, or garlic. In addition, there is smoked or subtly matured olive oil for extra roundness and length, while maintaining balance and freshness.

Vinegars

On the acidic side, we offer breadth and precision. Balsamic vinegars range from young and lively for shine and tension to more concentrated styles for intensity in glazes, jus and dessert applications. Verjus provides an elegant, soft acidity without the sharpness of wine vinegar, perfect with raw preparations, shellfish and fruity vegetables. Vinegars made from vegetables, fruits and flowers such as cucumber, apple or lavender bring perfume and focus to dressings and cold sauces. Herb vinegars such as tarragon, mustard and timut pepper immediately add depth to pickles and vinaigrettes. For maximum finesse, choose gastronomic vinegars, including butter vinegar, sherry vinegar and single-varietal wine vinegars, which add umami and length without dominating.

Formats

In terms of formats, we think along with you. From 250 and 500 ml bottles to 2, 5 and 8 liters for kitchen use. We offer competitive pricing, deliver quickly from stock and are happy to visit you for a tasting.

Castillo de Canena

Mallafre

Romina

Rendé mas Déu

Nero Modena

Thiercelin

Empordalia

Charcuterie, Cheeses, Nuts & Crisps

Our selection is made for boards and aperitifs that immediately convince at the table. Think of sausages with character, well-roasted nuts, hams with terroir and Iberian products of unmistakable quality that bring immediate flavor experience as an elegant starter.

Charcuterie

From beef with a pure meat flavor to sobrasada with smooth spiced richness: everything is carefully dried, precisely salted, full and flavorful. The natural pace of maturation ensures maximum flavor development and even drying. Through short and direct sourcing from artisanal producers, our charcuterie prices are also very competitive, without concessions to origin or maturation.

Cheese

With cheese, we focus on authentic cheeses, preferably with natural rinds and raw milk expression. Both from Spain and from the Netherlands, every reference has a traceable origin, so you know exactly which farm or region it comes from and how the maturation has developed. This allows you to effortlessly build a cheese board from fresh and creamy to umami-driven depth, each time with the right balance.

Nuts and Crisps

The finishing touch comes from nuts and crisps that add texture and flavor without overpowering. We work with traditionally oven-roasted nuts for a clean, evenly roasted taste. Classic as well as distinctive toppings create a unique product. Nut pastes bring creaminess and depth to dressings, sauces and patisserie, while granulates add precisely dosed bite, from delicate finishing to a firm crunch.
Would you like to taste or receive a price list right away? Get in touch and we will put together the ideal set for boards, aperitifs and a sharp start with iberico.

Queso de Albarracin

Dehesa de los llanos

Can Company

Panificio battacone

Olives, vegetable, fruit and fish preserves

Over the years, we have carefully assembled an assortment of olives, vegetable, fruit and fish preserves based purely on taste and origin. Strong attention to craftsmanship and tradition ensures maximum experience. Broadly applicable and ready to use—from gastronomic olives and charcoal-roasted vegetables to preserves and top-quality conserves such as anchovies, sardines and ventresca—along with flavor enhancers such as olive jam, allioli, salsa and colatura for an immediate umami lift. Through short, direct sourcing from family businesses and artisans, we deliver consistent quality at competitive prices.

Olives

Our selection is composed based on taste. Authentic quality olives with a clear flavor profile, from buttery-soft olives to real powerhouses and from ‘big’ gordal olives to rustic baby olives. Choose gastronomic olives for refined amuse-bouches, aperitif olives for immediately usable flavor, or opt for olive jam as a surprising sweet-savory accent with charcuterie, cheeses and vegetables.

Processed vegetables

On the vegetable side, we supply, among others, charcoal-roasted vegetables with optimal cooking while preserving bite and flavor. Think of onions, peppers and artichokes with subtle earthy notes and a roasted taste. Our tomatoes stand out thanks to the preservation of a soft texture and a pronounced flavor explosion with lively acidity reminiscent of fresh tomatoes.
Due to their versatility, they work both as a main ingredient and as a condiment, as well as for finishing dishes, while a fine salsa or authentic allioli is immediately ready to use for bread, vegetables and grilled fish or meat.

Processed fruits

For sweet applications, we offer preserves, jellies and candied fruits based on the right varieties, optimal ripeness and proper artisanal processing. Bright fruit, controlled pectin and a pure fruit signature bring tension to cheese courses, desserts and salad dressings, with clean digestibility throughout the menu.

Fish preserves

For fish preserves, we work with a number of top products with a long tradition. Butterfly anchovies, boquerones, hand-packed sardines, ventresca and bonito with a pure, saline umami-driven flavor. Everything comes from producers who master filleting, brining and maturation, ensuring the texture is firm but not fibrous. For depth in sauces and vegetable glazes, we work with extracts such as colatura: controlled umami from the Mediterranean that elevates and rounds out a sauce without harsh saltiness.

Reieto

Faroliva

Yurrita

Rice, Grains & Proteins

Our selection of rice, grains and protein products is built for kitchens that want predictability, texture and pure flavor, without concessions to origin or variety. We work with varieties and producers who deliver consistent batches, so that mise-en-place and service continue to run smoothly.

Rice

Carnaroli is central for us as risotto rice, but only 100% pure carnaroli. No “carnaroli-type” or blend. You notice this when cooking: an aroma with floral notes that is only this pronounced in pure carnaroli. The added value is immediately clear: higher grain integrity during longer cooking times, more linear absorption of moisture and flavor, and a creamy binding through controlled starch release without the grain breaking apart. The result is a clean wave on the plate, with a clear grain signature instead of generic mushiness. For Spanish preparations such as paella, we choose Calasparra rice with high absorption capacity and a recognizable grain, ideal for dry, loose-grain preparations with deep stock aromas.

Grains and Proteins

In grains and legumes, we offer calibrated quinoas (white, red, black) with clean, nutty notes that do not stick, bulgur with an even bite, and varieties of lentils. On the pasta side, we offer distinctive shapes such as fregola: lightly toasted, with a subtle toastiness that immediately brings structure and length to a dish.

Riso Magherita

Thiercelin

Salt, Pepper, Spices & Herbs

For our spice cabinet, we work closely with Thiercelin 1809: the top spice house of Paris and globally known as the oldest saffron house. This family business selects and processes based on purity, origin and consistent aromatic strength. You notice the result in the kitchen: less needed, more flavor and definition. In other words, “less is more”: good spices allow you to cook with less salt, less fat and less sugar, while actually gaining intensity. This also translates directly into margin—much less needed, therefore more cost-effective

Peppers

Our peppers range from elegant to explosive: think of references such as Sarawak, Penja or Timut, each bringing a different aroma, sharpness and citrus or woody note. Freshly ground on the plate, you get maximum volatility and definition—exactly what you want on crudo, grilled vegetables or sauces with a fine reduction.

Spices and herbs

For us, spices are not an afterthought but a culinary building block. We cover the full breadth: single spices, classic blends and rare botanicals, but also icons such as saffron and vanilla. They enrich, connect and complete a dish: salt and pepper form the backbone, while herbs and spices build the layers that lift a plate to the next level. The result is more exciting flavor, better balance and a light, clean digestibility throughout the entire menu.
Due to their versatility, they work both as a main ingredient and as a condiment, as well as for finishing dishes, while a fine salsa or authentic allioli is immediately ready to use for bread, vegetables and grilled fish or meat.
In addition to single herbs and peppers, we also offer unique blends and assemblages that you normally won’t find. These composed profiles open new flavor routes and applications: fresh citrus lift without acidity, warm depth without heavy clove, smoky notes without fire. They create space for creativity and make it easy to add signature accents in both hot and cold sections, from crudo and vegetables to sauces and patisserie.
Looking for something specific (for example a pepper with a grapefruit nose for shellfish, or a warm spice base without dominant clove)? We are happy to advise you based on the extensive portfolio we carry.

Thiercelin

Japanse craft products

We offer a broad range of Japanese products, made as traditionally as possible, with respect for origin and time for fermentation and flavor development. Many of the houses have existed for well over a hundred years and still work the same way as when the great-great-grandfather first started. Master brewers and fermenters determine the quality of these artisanal products; natural processes are given time. This allows real, honest flavors to develop—light, focused and with an elegant length on the plate.

Variety

In shoyu and soy sauce you taste layered umami without harsh saltiness. Ponzu delivers immediate tension with citrus, vinegar and shoyu, equally strong on raw preparations as on grilled dishes. Yuzu products, such as juice, kosho and peels, add precise freshness to vegetables, shellfish and patisserie. Misos, from light to long-aged, bring depth to broths, sauces and butters; umami liquids and dashi variations add definition without weighing down the dish. Sakura specialties and refined vinegars provide subtle floral and fruity accents.

Experience

Because we keep many variants per category in stock, you can choose precisely by style and intensity: from an elegant flavor lift to pronounced depth. These flavor enhancers open new possibilities and give creativity freedom, while with smaller dosing you actually serve more experience. We would be happy to introduce you to the versatile flavors from the land of the rising sun. We are happy to visit you and can always deliver from our stock.

Truffles & Mushrooms

Our truffle and mushroom selection is built for maximum impact at the table: summer truffle or white truffle as a seasonal statement, winter or autumn truffle for depth, porcini for nutty body, morels for finesse and shiitake for broad umami.

Truffles

We work with different selections and sizes of summer truffle, autumn truffle, winter truffle and white truffle, from fine finishing to generous slices. Thanks to weekly deliveries by air, the truffles are extremely fresh, with a clean aroma and a powerful, layered fragrance. Each season we adjust caliber, ripeness and aromatic intensity so that you are supplied with the best available truffles at that moment.

Mushrooms

Under mushrooms we offer characterful classics with high culinary value: porcini, morels and shiitake. We deliberately choose the right botanical species and origins, properly dried for strong flavor concentration and rich umami. This gives you the deep, nutty length of porcini, the refined forest note and tension of morels, and the savory, rounded base of shiitake. Through the careful drying process, the cell structure and volatile aromas remain intact, which translates into an intense flavor profile.

For menu engineering, this means you can create more experience with fewer grams. Truffles deliver an immediate signature and increase the perceived value of classics as well as plant-based dishes; dried mushrooms form a reliable umami base for sauces, stocks and vegetable compositions without weighing the dish down. Our focus is on traceable origin, consistent quality and batches that align with each other, so mise-en-place and service remain tight and consistent.

We deliver in service-friendly formats and are happy to think along with you per course and per margin: summer truffle or white truffle as a seasonal statement, winter or autumn truffle for depth, porcini for nutty body, morels for finesse and shiitake for broad umami. Would you like to receive the current selections, prices and availability right away? Get in touch; we advise quickly and tailor the set to your menu and brigade.

Moleculaire Products

We offer a broad, professional assortment for modern/molecular techniques inspired by the portfolio and working methods of Unique Products. The products are among the most competitively priced in the market and come from leading producers worldwide. Focus: consistent quality and clear applications that allow you to build controlled texture, structure and experience in both the hot and cold sections.

Techniques

From spherification to gelification and emulsions: with sodium alginate and calcium lactate you create caviar pearls and liquid spheres (direct or reverse), with agar, gellan and xanthan you build stable gels, clear glazes and sauces with precise mouthfeel, and with lecithin you create airy “airs” and stable foams without off-flavors. Thanks to consistent specifications and batch-to-batch reliability, you work reproducibly, achieving more impact with less product—tighter structures, purer flavor and a light, modern signature on the plate.

Recipes

The practical advantage for your brigade: professional quality at competitive purchasing prices, available in formats that suit both mise-en-place and volume. Documentation and recipe starting points are aligned with real kitchen practice, making scaling simple while keeping food cost under control. This allows you to use molecular techniques as a flavor enhancer rather than a trick: creaminess without extra fat, body without flour.
We deliver quickly from stock and provide advice for spheres, gels, foams, warm jellies and caviar pearls based on the proven lines of selected top manufacturers.