Products from £10 to £50

*Please be aware the tins are fragile and can experience dents in transit. We will only refund or replace any dented tins if the product has been compromised or the tin is leaking. Olives and encurtidos (pickles) are consumed all over Spain, often with a beer or a glass of wine and perhaps a plate of charcuterie. This mix contains sweet black Empeltre and crisp green Verdial olives as well as baby onions (cebollitas) and tiny gherkins (pepinillos); with a light pickle they are delicious at any time.

This organic Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 45 days. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture.  

Ortiz bonito tuna (thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Buttery texture. Deep savoury flavour from 6 month cure. Melt into sauces or elevate your pizza. 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 a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz bonito tuna (thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Bone dry crisp long finish, topaz colour roasted almond tangy flavour. A stunner of a sherry! An outstanding and ethereal sherry. Amazingly balanced fruit, nuttiness and salinity. Bone dry, crisp and a really long finish. Matured cheese like Grazalema is a perfect pairing.

Freshest soft young sherry, bright acidity, sea air saltiness with hints of nuts & chamomile. Perfection. This Manzanilla has been aged for 8 years before bottling, making it a 'pasada' style. The extra ageing on a 'pasada' builds complexity, body and adds a hint of oxidation as the veil of 'flor' begins to thin. It is also an 'en Rama' or 'raw' Manzanilla meaning the wine has been bottled straight from the cask with no fining or filtration to preserve the body and freshness. The 'pastora', or 'sheperdess' was the first Manzanilla branch launched by Barbadillo in 1827. The brand was resurrected in 2014 to launch this wine - Barbadillo's finest Manzanilla.  Ideal with tuna empanada.

This small cheese has a soft and dense texture with crushed Italian black truffles. It combines fresh aromas of a young sheep’s milk cheese with luxurious, earthy truffle notes. Elegant and delicious balanced between sweet, creamy and mushroomy flavours. Perfect accompaniment: Olive Oil Ship Bicuits. Try this Baked Pastura recipe. Net weight: ~380g

Online ExclusiveSave on individual unit price when you buy the multipack! You can never have enough of these big, juicy, slightly spicy green olives for an impromptu feast. Serving suggestion: stuff with orange segments. Contains 5 x Pitted Gordal olive 150g tins (Contains sulphites. May also contain fish and almonds) *Please be aware the tins are fragile and can experience dents in transit. We will only refund or replace any dented tins if the product has been compromised or the tin is leaking.

These Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade. Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. There are a huge number of olive varieties amongst which the most popular table varieties include Manzanilla, Verdial and Picual. *Please be aware the tins are fragile and can experience dents in transit. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking.

These manzanilla olives are green, with a firm and meaty texture and are slightly spicy with a lightly bitter, briny flavour. Marinaded with guindilla chillies to add spiciness. Manzanilla are the most popular olive in Spain.  Serving suggestion: The perfect snack eaten on their own or they can also be added to salads, cocktails and dressings. *Please be aware the tins are fragile and can experience dents in transit. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking.

This cocktail mix contains green olives, black olives, small gherkins and baby onions. With a hint of spiciness and a light pickle, they are delicious at any time. A snack found in in bars all across Spain; enjoy with a glass of beer or a glass of wine and perhaps a plate of charcuterie, for the perfect aperitivo.  Serving suggestion: Ideal just as they are or you can make your own gildas by threading onto a cocktail stick with some anchovy fillets.  Also available in a resealable jar with a different recipe - slightly more spice and a clean flavour.   *Please be aware the tins are fragile and can experience dents in transit. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking.

Lots of big red fruits, intense cherry red, juicy yet fresh & expressive. Ideal for big hearty meals. Intense in colour, expressive on the nose, red fruit, mineral. Fluid on the palate, soft tannins, juicy and fresh. Try it with a chorizo and bean stew.

Tangy with creamy, buttery texture. Mountain blue cheese wrapped in maple leaves. A lot going on. Matured in our Cheese Rooms The Valdeón (Picos de Europa IGP) is a pasteurised blue cheese usually made from a blend of cow's and goat's milk, though the current batch is made with cow's and sheep's milk. This highly recognisable sycamore leaf wrapped cheese, has a creamy and buttery melting texture with lovely mushroomy, nutty and sometimes spicy flavours. It is delicious by itself or used to cook with.  Try our Picos Blue Soufflé recipe. Net weight: approx. 600g quarter, and 300g wedge.  

Full-bodied and smooth, with rich notes of plum and spice. Perfumed aromas of fig, mocha, and ripe berries. A bold, generous Rioja. 'Vino de Pueblo' from high altitude vineyards. Aged over 2 years. Complex aromas and generous, elegant palate. A truly special Rioja. Great with milk-fed lamb. Ingredients: 90% Tempranillo, 10% Garnacha. 14.5% alc vol. Contains SULPHITES

Spain produces a flavoursome, thin skinned variety of fig called Pajarero which is the perfect medium to carry the rich, moist flavours of this chocolate coated fruit. Stuffed with a ganache of cream, chocolate and brandy, the Rabitos are intensely flavoured, slightly chewy, and meltingly delicious.

Spain produces a flavoursome, thin skinned variety of fig called Pajarero used by La Higuera to create these highly prized chocolates. These fruits create the perfect medium to carry the rich flavours of the silky milk chocolate salted caramel truffle filling and the smooth milk chocolate coating. Best enjoyed at room temperature accompanied with a chilled PX sweet wine or an espresso for an afternoon pick-me-up.

Local white grapes with red Monastrell create pale pink sparkling wine. Citrus, white fruit & summer berries. Wild citrus and white fruit typical notes of Mediterranean herbs such as fennel. A voluminous mouthfeel with good structure and an elegant, fresh and persistent finish. Delicious with Iberian acorn-fed ham.

Fruit basket of berries, cherries and apricots with tree bark. Smooth dessert wine. A classic Spanish dessert red. Fruity and juicy thanks to a beautiful acidity. Pairs remarkably well with fresh cheeses like Luna Negra. The best alternative to port. Ingredients: 100% Monastrell grapes. 15% alcohol. Contains SULPHITES    

Rich, deep flavour. Whole black peppercorns. Exquisite salchichón, a gourmand experience. The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones. This salchichón is made using only meat from the shoulder and belly of the pig. Approximately 300g. 

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home. Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home.Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

Soft, rich, buttery. Remarkable clean sweetness. A regional speciality. From maker Señorío. Freshly sliced in our Balham Deli. 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 de bellota ibérico 100% pigs is considered to be one of the finest pieces of charcuterie produced in Spain. Made from the tenderloin; this artisan product, produced without paprika, is based on a traditional recipe from Extremadura, re-discovered by Señorío de Montanera. The whole loin is folded in half, coated with lard and cured. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams. A 3-star Great Taste Awards winner in 2024 For best results, remove from fridge at least 30 minutes before serving.  Vacuum-packed