News

Our Brindisa cheese experts take on the unique opportunity to compete for the prestigious title of 'Affineur of the Year 2022'. Find out more about this brilliant competition!Read more

In central Castile in Burgos province, lemons are big at Easter!Read more

Not all sardines are the same. The time of year when are caught; the care taken in the preparation; the size of the fish and the cooking methods will all have a direct impact on the final product.Read more

Spain is famous for its dry cured pork products, the best known of these are serrano ham, chorizo, salchichón and lomo. Brindisa imports all of these as well as morcilla and panceta (or baicon). Read more

Calçots are originally from Catalonia and they’re a cross between a spring onion and a leek. Check how chef Leo Rivera cooks them at homeRead more

Come along and celebrate Raw Milk Cheese Appreciation Day with Brindisa on Saturday 20th April.Read more

We are donating 50p to FareShare for every jar of Navarrico beans purchased this month, which is two meals for someone in need!* FareShare is the UK's largest food charity fighting hunger and food ...Read more

Find some interesting new ways to celebrate the festive season – we caught up with Monika Linton, founder of Brindisa, to ask her for 5 top tips for a Spanish inspired Christmas. Monika’s love of S...Read more

A to Z of Spanish FoodRead more

Monika Linton on 30 years of BrindisaRead more

Artisan wine in AlicanteRead more

10 reasons we should all eat more pulsesRead more