Spanish

A uniquely Catalan sausage. Short-cured in the cold, humid and misty microclimate of Vic, Fuet is typified by its soft texture and distinctive nat...

Made from the meat of pigs fed on organic cereals, legumes and foraged food, and with minimal use of antibiotics, avoiding chemicals in the food ...

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 ...

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...

Sherry vinegar offers one of the most distinctive tastes in Spanish cooking and this example, from one of Spain's finest sherry producers is among...

Made by oldest winery in Spain since 1729.100% Pedro Ximenez, sweet and tasty.Perfect in salads, dressings, marinades and sauces. Alvear Pedro Xime...

The carrilleras (cheeks) of the iberico pig are two small pieces of flavoursome meat weighing a total of approximately 100g in total, located in ...

Made in Rioja.Perfect in paellas, salads, pasta dishes, tapas or on the barbecue.Super quick, only takes 8 minutes to cook. The sausage has been s...

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....

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...

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 ...

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...

Our 1605 Manchego is made at the Sierra la Solana estate, 150km south of Madrid. Here you can find traditional, rustic Mediterranean vegetation, a...

Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 150g wedge, this manchego piece is big enough to share and enjoy with...

Classic meat platter of Spanish charcuterie – Wafer thin slices of sweet and delicate air-dried Serrano ham – traditionally cured Spanish sausage –...

 This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can work well in a number of different recipes, or ...

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

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

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...

WHAT IS SOBRASADA SAUSAGE? Sobrasada is a traditional soft, cured sausage from Mallorca made with ground pork, paprika, salt and other spices whic...

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. ...

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

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 ...