- Once again, the restaurant Don Producto y Tú hosted these awards, which recognise the best artisan products from the Basque Country. On this occasion, the winners were Eskutxi blue cheese from Quesería Soloitza, cured pork jowl from Lombera de Carranza, Rafa Gorrotxategi’s dark chocolate with smoked sheep’s milk, and Basilio Izquierdo, a wine artisan, for Pieles 2018.
- The event, attended by around a hundred guests, including figures from the gastronomic and political spheres, also paid tribute to Rafael Anson with the “Estrella Comunicación Gastronómica” award for his work in promoting the world of gastronomy.
- Following the ceremony, a gala dinner took place, with the winners of this and previous editions taking centre stage in the full menu.
On Thursday 28 May, the renowned Restaurante Don Producto y Tú in Vitoria-Gasteiz hosted, for the fourth consecutive year, the presentation of the “Materia Prima” Awards (@premiosmateriaprima), which recognise those who invigorate gastronomy and food through their products, creations and other artisanal work in agriculture, the sea, the mountains or on the farm.
The event was attended by around a hundred people, including senior Basque political figures such as Amaia Barredo, Minister for Food, Rural Development, Agriculture and Fisheries of the Basque Government; María Nanclares, Councillor for Economic Production, Employment, Trade and Tourism of Vitoria-Gasteiz City Council; Sonia Díaz de Corcuera, Councillor for Culture and Education at Vitoria-Gasteiz City Council; Cristina González Calvar, Member of the Provincial Council of Álava for Development, Employment, Trade and Tourism; Laura Pérez Borinaga, Provincial Councillor for Territorial Balance and Spatial Planning at the Provincial Council of Álava; and Noemí Aguirre, Provincial Councillor for Agriculture, amongst others; as well as food journalists from both the local area and the rest of Spain, and businesspeople from various sectors.
The event began with a welcome address by Javier Sáenz, host and driving force behind Don Producto y Tú, who noted that with these awards “we are highlighting the value of the product”, pointing out that for him, “it is everything”, as well as the importance of unity among producers. He then handed over to the journalist Aitor Buendía, known for La Ruta Slow, who was in charge of hosting the dynamic event for another year.
The jury, comprising food journalists and industry experts such as Julián Méndez (Jantour), Ohiana Oribe (Bilbao Food Safari), Sonia Fuentes (food entrepreneur), Josema Azpeitia (Ondojan and Diario de Noticias de Gipuzkoa), Ángel Fernández de Retana (Chef at the Basque Culinary Center), José Ignacio Junguitu (wine communicator and consultant), Aitzol Zugasti (Deia, ON supplement), Marta Renovales (Profesionalhoreca.com), José Antonio Merino (Arabako Txakolina) and Buendía himself, has carried out an exhaustive evaluation process, reflecting the richness, uniqueness and high standard of the products currently produced in the Basque Country.
The following recipients collected their awards at this fourth edition of the “Materia Prima” Awards:
Santos Fernández for Lombera de Carranza’s cured pork jowl
From Ambasaguas, in the heart of Enkarterri in Biscay, Lombera de Carranza takes charcuterie to a higher level with its iconic cured pork jowl. This gastronomic gem is made by selecting the most marbled and prime cuts, which undergo a natural and slow curing process, resulting in a marbling of fat that melts on the palate. In his workshop, respect for the natural timing and the mountain air of the region are the only secret ingredients for achieving its extraordinary, smooth and delicate flavour. Santos highlights the importance of each ingredient he uses in making his cured meats: a good pig, a good choricero pepper… the product must be of the highest quality. “You work every day with love and enthusiasm and don’t expect anything in return, but the truth is that it’s appreciated and we’re proud that this recognition is for our pork jowl from free-range pigs, prepared in the traditional way and with a long curing period,” he said as he collected the award.
Ziortza López of Quesería Soloitza for her Eskutxi blue cheese
Located in the heart of Respaldiza, this family-run cheese dairy is a living example of respect for local origins. Here there are no trade secrets, just raw milk from their own herd of free-range cows, which is transformed into cheese following a closed cycle: from the meadow to the table, with no middlemen. Their Eskutxi blue cheese is pure Alava craftsmanship; a very mild cheese with a buttery texture and natural rind that matures slowly under the constant care of expert hands. Ziortza proudly expressed her gratitude for the recognition this award brings, as “there’s a lot of hard work behind it and it means we’re doing things right, and we also dared to try something different”, ever since they decided in 2020 to make the most of their cows’ milk and began producing yoghurts and fresh cheese “just like our grandmothers used to make”. The farmer highlighted the importance of maintaining these traditions and encouraged the public to come and visit the dairy.
Basilio Izquierdo, a master winemaker, for his orange wine Pieles 2018
Based in the historic town of Laguardia, veteran winemaker Basilio Izquierdo brings all his expertise to bear on this wine, which is as unique as its name. Pieles 2018 is the result of a revived winemaking process in which the must ferments in contact with the skins, giving it a structure, colour and complexity that break with tradition. It is a signature wine, meticulously crafted and patiently aged, which rests until it achieves a vibrant elegance and an overwhelming personality “of which I am very proud”, stated its creator upon receiving the award.
Rafa Gorrotxategi for his dark chocolate with smoked sheep’s milk
From his workshop in Tolosa, Rafa Gorrotxategi continues a centuries-old family legacy, taking confectionery to a new, cutting-edge level. In this unique creation, the master artisan blends the intensity of pure cocoa with the silkiness of sheep’s milk, adding a subtle smoky note that evokes the most ancient flavours of our land. It is not just a bar of chocolate; it is a signature creation where the precise technique of tempering combines with local ingredients to create a surprising and elegant contrast. For Gorrotxategi, a third-generation pastry chef – and currently ‘training’ the fourth generation – this recognition of his work, perseverance and innovation is “a real thrill”, because the chocolate he has created is “like eating Idiazabal cheese”, but with that sweet coating. “It’s a way of returning to our roots, because chocolate has always been made in Vitoria, and we love being able to keep that tradition alive, roasting the cocoa” and creating products that people enjoy, like this one.
Following the presentation of the awards to these unique projects that celebrate craftsmanship, Rafael Anson, Honorary President of the International Academy of Gastronomy and President of the Ibero-American Academy of Gastronomy, was honoured with the “Star of Gastronomic Communication” for his work in promoting and raising the profile of our cuisine both nationally and internationally. Unfortunately, Anson was unable to attend the event, but he sent a moving message stating that “21st-century gastronomy is the raw material”. The award was collected on his behalf by the oenologist Mariano García. In previous years, this star has been awarded to Francisco López Canís (president of the Gourmets Group), José Peñín (journalist, writer, wine critic and populariser, head of the Peñín Guide) and José – Pepe – Ribagorda (journalist and well-known television personality).
To conclude, Amaia Barredo, Regional Minister for Food, Rural Development, Agriculture and Fisheries, noted that “local and locally sourced produce is something important that is being lost because people forget its origin”. “We must work from the grassroots, because it is the sector that feeds us and whilst the food industry grows, the primary sector is shrinking”, she lamented.
To round off the evening, a dinner was held at which guests could sample some of the winning ingredients from this year’s and previous editions, starting with Keia smoked salmon cubes with dill mayonnaise (MP Award 2025) as a welcome, followed by an appetiser of prawns with Lombera Iberian pork jowl (MP Award 2026) alongside some Barriola piparra Txistorra croquettes (MP Award 2025). Dessert brought another of this year’s award-winners, Soloitza cheese with grapes and walnuts, and among the petit fours, Rafa Gorrotxategi’s chocolate—also recognised this year—was not to be missed. To accompany the meal, from the extensive and carefully curated selection of wines, there was no shortage of Pieles, by Basilio Izquierdo, the special orange wine from this artisan winemaker (MP Award 2026).
This fourth edition of the Materia Prima Awards was made possible thanks to the organisation of Don Producto y Tú and the unconditional support of its sponsors: Cafés la Brasileña; Vas Hotels; Briz & Urrutia Insurance Brokers, 2ados (event organiser), Grupo Esa Audiovisuales, Kutxabank and the Martinez Zabala family; as well as other prestigious partners such as the Basque Government’s Department of Tourism, Trade and Consumer Affairs; the Provincial Council of Álava; Vitoria-Gasteiz City Council and Banco Santander.
Source: AIRES NEWS Comunicación