Antipasiti

Perelló Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade.  The tin weights in total 350g...

Cleaned and packed by hand, these anchovy fillets are preserved in Extra Virgin Olive Oil to keep the fish plump and help conserve the natural salt...

The bonito tuna is a small fish generally weighing less than 20kg, with a lovely delicate flavour, best enjoyed in simple dishes. All fish caught ...

Prosciutto is a dry-cured ham that is thinly sliced and great for charcuterie platters and antipasti. 

Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for ...

What is the difference between boquerones and anchovies? Boquerones and anchovies are the same type of fish, the difference is that anchovies are h...

Fresh porcini mushrooms that have been foraged, selected and cut by hand, naturally dried, untreated, and non-GMO.

Perelló Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade.  The tin weights in total 1.44...

Enjoy sardines a la antigua in olive oil straight from the tin. Ortiz pick the freshest sardines from auctions on the north coast of Spain, then c...

These manzanilla olives are green, with a firm and meaty texture and are slightly spicy with a lightly bitter, briny flavour. Marinaded with guin...

  A mix of sweet, succulent flame roasted red and yellow peppers ripened by the Mediterranean sun

Perelló Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade.  The tin weights in total 4.15...

Sliced Napoli salami great for charcuterie platters and antipasti. 

WHAT IS CHORIZO IBÉRICO? Discover the amazing flavour of Spain’s finest cured sausage – Chorizo Ibérico de Bellota by Arturo Sánchez. Made from aco...

Herpac buys high quality anchovies fished in the eastern Atlantic which are processed in their factory Barbate, Cádiz. The fish are first marinate...

  Halfway between a cooked and a raw chorizo, it can be eaten raw or cooked. With a delicious paprika bite  

All of these sardines are fished in the plankton-rich waters off the coast of Galicia, between June and October, and processed immediately. The...

WHAT IS IBERICO HAM? Iberico ham has a deep, rich nutty flavour and comes from the legendary Iberian breed of black pigs known as pata negra pigs. ...

Coppa is an italian cured meat from pork shoulder or neck.

WHAT IS SALCHICHÓN IBÉRICO? Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico by Arturo Sánchez. Made from aco...

WHAT IS JAMÓN IBÉRICO DE BELLOTA? This product is Arturo Sánchez’s soul. The pillar and foundation that has held this legendary Ibérico house since...

The loins from free-range pigs from the West Country are cured with aromatic herbs and spices.  They are then air dried for two to three months in ...

Dorset Nduja is a very soft, spreadable salami with its origins in southern Italy.  It is made with LOTS of chilli to give it a flavourful but hot ...

This is a pork salami based on the ‘classic’ Saucisson Sec.  Free range pork is ground and seasoned with garlic and black pepper, then chopped Ital...