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...

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...

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...

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 ...

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.

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

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...

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...

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...

Finely sliced, high-quality, soft Mortadella stuffed with distinctly flavoured green pistachio nuts. Perfect to stock in delis and stores. Founded ...

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

Sliced Speck 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...

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....

Delicious, thinly sliced Ermes Fontana hams. Perfect as an antipasto. Since 1959, Emilia-Romagna-based meat specialist, Ermes Fontana, has prod...

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 ...

Finely sliced, succulent, cured North Italian pork. Intensely seasoned and smoked for a rich taste and fragrant aroma. Founded in Brianza, Lombardy...

Succulent, finely sliced, 24-month cured, premium Italian ham, flavoured with aromatic herbs and spices. Founded in Brianza, Lombardy, in the 194...

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...