Pan de higo: there´s nothing like the warmth of home 

Certainproducts go beyond their reason for being. Dishes served at our tables, butthat are more than just food. Flavours that tell of our past and evolution andthat are always with us at the most important times. We are talking about Pande higo, a traditional sweet Spanish product full of stories, and which is oneof Paiarro´s most precious jewels.

Humble origins

The origins of Pan de higo date back to Al-Andalus, a culture that left us with a richlegacy in many areas, one of which was confectionery. Marzipan, nougat, alfajores (caramel filled biscuits),rice pudding, tocino de cielo (eggyolk dessert), arrope ... and of course Pan de higo. Most of the sweets anddesserts we have today are inherited from that time. When talking about Pan dehigo, we are talking about a peasant recipe that served a dual function. On theone hand, it ensured surplus figs left over from the harvest were put to gooduse, and on the other, it was a food that provided peasants with the energyrequired for their hard work. Humble cake eaten by humble people working the orchards,and one that we at Paiarrop have striven to revitalise, pamper and promotebeyond our borders, raising it to the status it deserves.

Pajarero figs and Marcona almonds: land and landscape

Despiteits name, Pan de higo does not contain wheat or other type of flour. Only twoingredients are used to prepare it, which we at Paiarrop select with the utmostcare: Pajarero figs and Marcona almonds.Pajarero, or Calabacita figs are acknowledged for their fine skin and sweettaste, while Marcona almonds are the queen of almonds, a fruit of exceptionalquality due to their greater oil content and smooth texture, which makes themjuicier and ensures a more intense flavour. Both these products are of Spanishorigin, fruit that is closely associated with our land and landscape.

When itcomes to making our Pan de higo, we trust the quality of our raw materials tosuch an extent that we don't need any tricks to achieve the desired result. Assuch, we don´t add any spices or molasses that could mask the taste of the figsand almonds. They just don't need it. This is the secret of our dried fruit cakes,using the best raw materials and treatingthem with the respect that has come to be our hallmark. 

From l´Alcúdia to homes and establishments around the world

Our Pande higo was first produced in a small craftsman´s workshop in La Alcudia, atown in the province of Valencia, over 30 years ago. A lot has happened sincethen. This small workshop has given way to a modern 10,000 m² facility, the second generation has taken over andour products are now available in almost 40 countries. This process ofinternational expansion is closely associated with our Pan de higo. A seductiveproduct both at home and abroad! It´s hard to believe that our Pan de higo is noweasy to find in cheese shops and gourmet stores on the main streets of citiesincluding London, Paris and New York. The international success of our Pan dehigo is reflected in several prestigious awards received in countries suchas Belgium, the United Kingdom and France. 

It´sexciting to see how such a humble product has gained a foothold in majorinternational projects. Who would have thought that our Pan de higo would be savoured on board some of the maininternational airlines alongwith the most exclusive cheeses?

Cheese´s best friend

Our Pande higo achieves its full potential when served with cheese. The sweetness ofthe Pan de higo in contrast with the strength of blue cheeses such as Italian Gorgonzola, French Roquefort and English Stilton will leave youspeechless, while not forgetting our great Spanish cheeses. Our Pan de higoenhances the aroma and flavour of well-aged cheeses such as Manchego. Pan de higo and cheese, atop-quality pairing that people all over the world are falling in love with. 

A Christmas aroma

Despite the fact we produce our Pan de higo so it canbe enjoyed throughout the year, Christmas time is when this product takes on aspecial meaning. This is a time forreunions, for getting together again, for sharing, in a year that has beenparticularly difficult. Although there will be fewer people present toenjoy our dessert this time round, the flavours of home will still be very muchin evidence. While gathered at the table, savouring a little Pan de higotogether with our loved ones, we might gratefully remember all the good timesthese flavours have given us, and which, like our Pan de higo, make us realisethere is nothing like the warmth of home.