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...

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 ...

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...

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...

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

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...

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

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

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

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

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. ...

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

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...

Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than...

Arturo Sánchez’s acorn-fed Lomo Ibérico is one of a kind. Made from acorn-fed 100% Iberian pigs and cured for a minimum of 6 months in a natural cu...

Lomo doblado is made from the meat of acorn fed Ibérico pigs that have fattened up on the dehesa of south western Spain, the cured, loin of I...

Made from the meat of acorn fed Iberico pigs that have fattened up on the dehesa of southwestern Spain, sobrasada is a cured, but spreadable ...

León paprika-rubbed smoked streaky bacon has the perfect balance of lean and fat and is marinated in pimentón to give a spicy heat to the rind. I...

Ventresca is the rich, succulent belly fillets of the tuna, the most desirable part of the fish. Ortiz bonito is caught by rod and line. All fish ...

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...

This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have t...

This Ibérico salchichón is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa....

A traditional, coarse cut, pork pate from the Pyrenees which is in the shape of a small loaf of bread. Firm textured and with a full flavoure...

This cured pork loin is made from the meat of carefully selected white pigs in the province of Teruel, Aragon, a region famous throughout Spain ...