It's no secret that European trends, such as fashion, often find their way to our American culture. A notable food trend we are craving these days is the charcuterie cone craze, which has garnered quite a bit of buzz online. These delightful, handheld smorgasbords of cured meats and cheeses are clearly on trend, but they've been a streetfood favorite much longer abroad. Picture the simple pleasure of strolling along Las Ramblas in Barcelona, Madrid's Plaza Mayor, or the beaches in San Sebastián and stopping to enjoy a flavorful bite of Spanish cheeses and cured meats.

Craft your own charcuterie cone with a variety of Spanish food finds available right here!

1. MANCHEGO CHEESE

Beloved Spanish sheep's milk cheese with a strong, piquant, and slightly nutty flavor. Its texture is firm but never dry. We carry manchego that's aged 3, 6, and 12 months.

2. MAHÓN CHEESE

A cow's milk cheese named after the port of Mahón on Spain's Menorca island. This cheese comes with sweet and nutty aromas and sharp, salty, buttery, fruity flavors. Enjoy it with a drizzle of olive oil and a sprinkle of freshly cracked pepper.

3. JAMÓN SERRANO

Spain's famous ham. We love its robust flavor and firm, dry texture that is the result of three phases: salting, resting, and dry curing. True Jamón Serrano, like ours, bears the label of the Consorcio del Jamón Serrano Español.

4. COVADONGA CHEESE

This creamy blue-veined cheese is produced in a notorious cheese-making region of Northern Spain. Mildly spicy and delicately salty, it's made with a blend of pasteurized cow's and sheep's milk.

5. TETILLA CHEESE

Tetilla is produced in the northwestern region of Spain, Galicia. This uniquely shaped cheese has a very creamy, almost buttery flavor that's clean and mellow on the palate, melting easily on your tongue.

6. FIREHOOK CRACKERS

These crackers come in a variety of salty, delightful flavors with a satisfying crunch making them the perfect vessel for a variety of cheeses.

7. JAMÓN IBÉRICO

Made from Ibérico pigs that meet specific criteria, Jamón Ibérico is dry-cured before meeting the grade of a D.O.P. inspector.