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 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...

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...

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...

Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Thei...

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 ...

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 ...

Sliced Speck Great for charcuterie platters and antipasti

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

Cecina is a traditional product that has been made in the north of Castile and Leon for many hundreds of years. The best is reckoned to come from...