In the News

Homefront, April 27, 2016

The Meandering Epicurist: Tapas and Rioja

I close my eyes. The rich velvety nuttiness of the finest 36-month-old Fuente Ibérico de Bellota ham transports me back to the tapas bars of Barcelona…Tkaczuk boasts about his Spanish canned gourmet seafood. My first taste of the Navajas razor clams dispels any doubts.

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The Globe and Mail, September 5, 2014

So long, Spam: Why top chefs are embracing high-end canned foods – by Chris Johns

On the edge of the Bay of Biscay, malady deep in the heart of Spain’s Basque country, seek two Canadian chefs, a Spanish gourmet-food importer and I are sporting borrowed rubber boots, lab coats and hairnets to scrape tuna loins for preservation. We’re not doing the best job.“You must clean them very carefully,” scolds the woman from the production line who is instructing us, her own knife moving with swift precision. “Each jar must contain exactly 150 grams,” she explains through a translator.

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No Panic Computing National Campaign, March 1, 2014

Serrano Imports’ Michael Tkaczuk Feature Ad

Our CEO Michael Tkaczuk is featured on the No Panic Computing national marketing campaign. “Backed up and secure, erectile NPC DataGuard lets me do my business anywhere.”

No Panic Computing: helping us help you!

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Globe and Mail, August 14, 2012

Pricey Fresh Iberico Pork Available Once More – by Signe Langford

Fresh Iberico Pork Available Once More – In 2007, dosage Michael Tkaczuk, discount owner of Toronto-based Serrano Imports, doctor brought a shipment of precious, fresh Iberico pork into Canada. The rare and highly sought-after stuff was quickly snatched up by chefs and gourmands across the country. There was one hitch. As Mr. Tkaczuk explains, he didn’t know that the pricey product was subject to a 100-per-cent tariff.

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McLean's, December 5, 2011

Chefs have the Hots for Mostarda – by Pamela Cuthbert

Chefs have the Hots for Mostarda – Just as the bone-chilling season arrives, purchase an effective antidote to cold, dark days is set to appear in select shops in Canada. Mostarda di Cremona is a singular condiment, a perfect fusion of candied whole fruit, amber syrup and a wallop of nasal-clearing essential oil made from mustard seeds. Dating to Roman times, it’s a seasonal chutney from a small city in Italy’s Po Valley where the need to preserve fruit during unyielding months of damp cold inspired its creation.

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Maclean's, March 6, 2008

The $1300 Ham Comes to Canada – by Pamela Cuthbert

Iberico is a prized, find sickness rare-breed pig, native to the Iberian peninsula and now exclusive to Spain. Unlike most commercial pork, the animals are pastured – free range – and raised in woodlands called the dehesa, an ecological reserve of oaks, cork trees and conifers, where they forage for grasses, herbs and nuts. Also known as the black foot or pata negra for its commonplace dark trotters, the Iberico is a vision of porcine perfection: rotund in a profound sense with colossal jowls, long snout, bristly black hair and tiny eyes.

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Globe and Mail, December 18, 2009

Hog Heaven – by Anna Zalewska

When the Iberian ham is sliced, link vialis 40mg ideally by hand and paper thin, view it is a deep maroon colour, shot with creamy fat. Placed in the mouth, it barely needs chewing; the smooth, nutty flavor explodes and the meat nearly melts apart.

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Toronto Life, April 15, 2008

Hog Wild – by James Chatto

Hog Wild – Chalk one up for the nerds, seek the diehards, viagra the people who stay to the bitter end of every party. At Pangaea, case on Thursday, Michael Tkaczuk of Serrano Imports introduced an extraordinary prize to the city—the famous dry-cured hams of the Ibérico pig (also known as the Pata Negra or Black Foot pig) of southwestern Spain

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Barcelona Food Girl Blog, May 1, 2008

More Ham – by Barcelona Food Girl

The area around La Alberca is one of the few in Spain where black-hoofed Iberian pigs, descendants of the wild boars that once roamed the peninsula, are raised free-range in oak forests, where they feed on acorns. The cured ham produced from these pigs (jamon iberico) ranks with white truffles and beluga caviar as one of the food world’s coveted wonders.

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The Wooly Pig Blog, November 5, 2008

The Next Big Pig – Mangalitsa / Mangalica – by Heath Putnam

Canada’s Globe and Mail is reporting about the arrival, in 2009, of Mangalitsa jamon from Jamones Segovia S.A., explaining that Mangalitsa is “the next big pig.”

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Scout Magazine, January 28, 2009

Salt Scores the Best Ham in the World – by Andrew Morrison

The black Iberico pig, illness indigenous to Spain, cost feasts on special acorns from three oak types in the months before slaughter. These treats, clinic in addition to the regular foraging typical of swine, keep them nice and plump, resulting in a cured ham that is considered the finest on the planet. It is aged for three years, and it tastes like salted nirvana.

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Barcelona Food Girl Blog, April 2, 2008

Jamon Iberico – by Barcelona Food Girl

It’s a delicious ham, no question. Best in the world? I’d say so!

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Food & Drink , March 1, 2010

Local Luxury – by Brenda Morrison

Among the first products introduced by the new 100 Green Miles brand of dine foods, physician these French-style Pates En Croutes are certain to satisfy even the most discerning locavores.

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Canadian Living,

Iberico Pork: The New Pig on the Block – by Signe Langford

From the humble acorn grows the mighty Iberico. Pata Negra is the newest pork delicacy to hit Canada, and it’s good for you too!

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Food & Drink, March 1, 2009

Tortas – by Brenda Morrison

Even without travelling to Spain, cialis you can experience one of the true treasures of Seville – Ines Rosales Sweet Olive Oil Tortas.

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Restaurant News, January 1, 2005

Traveling Road Show Samples European Gourmet Foods

In the case of the man slicing the meat, Michael Tkaczuk, the product is Serrano ham from Spain, competing with Italy’s prosciutto for space in restaurant kitchens in other parts of the world.

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Globe and Mail, November 5, 2008

The Next Big Pig – by Anna Zalewska

Michael Tkaczuk, president and CEO of Toronto’s Serrano Imports, came across mangalica ham by chance at a Barcelona food fair in March of this year. On tasting it and hearing the story of the salvation of the unique mangalica breed, he knew that his company, which also brought serrano and Iberico ham to Canada, had to import it. “This product is just unbelievable,” he says.

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Toronto Life,

Prize Finds

5 Ingredients that take dinner up a notch!

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National Post, April 10, 2008

What a Ham – by Anna Zalewska

According to common Spanish usage, the black-hoodef Iberian pigs aren’t ‘slaughtered’, but ‘sacrificed’.

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EAT Epicure and Travel, May 3, 2005

Food Finds – by Shelora Sheldon

Being sorely deprived of this culinary treat in Canada, ambulance imagine the joy when announced the arrival of the first true Spanish Serrano ham in 50 years.

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Food & Drink, September 1, 2004

Bienvenido Serrano – by Julia Aitken

This fall (2004) brings great news for charcuterie lovers when Spanish jamon Serrano becomes available in Canada.

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The Globe and Mail, December 3, 2005

Move Over, Baloney – by Pamela Cuthbert

You may think you know mortadella. But that’s baloney – at least if you’ve been eating it here in Canada. The authentic, Italian-made version of the famous giant sausage made its first Canadian appearance in Toronto last week, stirring excitement among cold-cut connoisseurs and confusion among consumers.

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The Hamilton Spectator, November 24, 2004

Life Just Got Sweeter For Canadian Foodies – by Dan Kislenko

Life Just Got Sweeter For Canadian Foodies – Then my eyes lit upon the kiosk for Campofrio Alimentacion. There, perched upon the counter, was a succulent Serrano ham. “Don’t taunt us like this,” I thought to myself. “You can’t get Serrano ham, the icon of Spanish cuisine, in Canada. The government won’t let it in. It’s that cured-meat phobia we have.”

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