Gourmet jams with a surrealist touch

Bubub is a signature marmalade Brand with the personal seal of Curro Fatás, who had a great success in the 80’s in Spain with his band Puturrú de Fuá. His surrealist touch can be found in Bubub products: “Once opened, just devour” is the instruction you can read in the jars, which are elaborated, according to the label “while the radio is turned on”.

Fatás his wife Susana, and her daughter, Arantxa, graphic designer, decided to settle a few years ago in the region of Moncayo, in Zaragoza province. Susana had begun to experiment with homemade preserved food with the products from their vegetable garden. They heard about a small factory of jam which was available in the village of Trasmoz, with a population of 40 inhabitants. And that was the origin of Bubub brand.

“Our aim was to prepare jam that could be used just not during breakfast, but to cook also and that could go well with salty food”, Fatás explains. They displayed all their creativity in surprising mixes of fruit, liquor, spices and sugar. Strawberry with green pepper; kiwi, lemon and tequila; apricot with fresh mint; tangerine with pumpkin, saffron, curry and Grand Manier… “I remembered a very tasty sauce that my mother made for spaghetti with a touch of whisky”. From that childhood memory they developed a delicious tomato marmalade slightly spicy with whisky, which is perfect to serve with cured cheese or duck micuit.

They sell as well gelées, made with agar-agar, an alga product, such as gin-tonic gelée, which combines very well with fish, oysters, caviar, sushi or pure chocolate. Their cava and gold gelée is one of their best-sellers, together with Los Amantes jam, which contains blackberry, apple, roses water, cinnamon and cava. It is worth to discover their themed  jams, such as Encierro, paying homage to the popular Sanfermines, with red plum and pacharán.

Where can you find these suggestive proposals? In their online shop, in gourmet shops and in the Gourmet Club in El Corte Inglés, the main client of Bubub production, that reaches around 50.000 jars per year.

They are looking now for new facilities in Trasmoz in order to mechanise certain procedures and materialize their dreams of launching new product lines: ecological food for children and marmalades free of sugar. Until now the whole process is entirely manual, from the elaboration to the packaging.