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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. 

Earthy toffee sweetness of acorns. Savoury undertone. Hints of fruitiness. Lingering intensity. The Brindisa bellota ham is made from pigs of 75% Iberico breed that have fattened up on acorns on the dehesa of Extremadure for 10-12 weeks at the end of their lives. The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months. The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish. The ham in this pack has been hand-carved by a master carver.

A hard and, on occasion, crystalline texture. The aroma is intense, buttery and herbal, the flavour is full and rounded with hints of leather and dried nuts; the aftertaste is clean and long. Net weight: quarter approx. 625g, wedge approx. 240g.

Earthy toffee sweetness of acorns. Savoury undertone. Hints of fruitiness. Lingering intensity. The Brindisa bellota ham is made from pigs of 75% iberico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives. The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish.  The ham in this pack has been hand-carved by a master carver. 

Clean, porky aromas. Balanced sweetness and salt.  Cured for a minimum of 12 months, this ham has developed a full and complex flavour and a firm, dense texture.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Great impact in any dish. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown and packed in Navarra, these piquillo peppers are roasted and then peeled by hand. The strips are a byproduct of the peeling and their flavour is intense, sweet and mildly piquant.

As with the majority of Christmas specialities, this soft turrón is predominantly made of almonds and honey combined to give a rich, melting sweet. Made from 70% indigenous Marcona almonds, toasted and ground finely, then combined with rosemary honey, the turron is sweet, rich and nutty. A 1-star Great Taste Awards winner in 2025

Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.

The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Now made in several different flavours, including this orange variety. This is sweet, crisp and flaky with a mild but distinct citrus flavour. Contains 6 tortas per pack.

Tortas Gaviño have been making our olive oil biscuits for years and we recently decided to switch to their branding. The packaging may have changed but the biscuits are exactly the same taste and quality. The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Now made in several different flavours, the biscuit with rosemary is herby, crisp and flaky and is excellent eaten with cheese. Contains 6 tortas per pack

The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Now made in several different flavours, the biscuit with almonds is sweet, crisp and flaky with a mild taste of anise and crunchiness from the toasted almonds. Contains 6 tortas per pack

The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack

The Alemany chestnut honey is harvested in the summer in Galicia, Burgos and Leon. It has a dark amber colour, almost opaque, with a floral, slightly woody aroma. The flavour is deep with hints of saltiness. Delicious eaten simply on toast or drizzled over fresh cheese. This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were: "Beautiful sap like colour. Pleasing texture. Strong upfront floral flavour with hints of caramel. Dark and slightly opaque, not overly sweet, with an almost peaty layer within the flavour."

Produced in Tarragona, Catalonia from chardonnay grapes. A balsamic vinegar, made by combining reduced grape juice with the vinegar, aged in oak barrels for 3 years. It is unfiltered, allowing the varietal flavours to shine; delicate, sweet and beautifully balanced, it is wonderful with fish. Cook and vinegar expert, Angela Clutton, says "Chardonnay always makes for a fruity, crisp, floral & light vinegar. Excellent for fish, seafood, poultry, salads. Use in any dish with mango or apples, or over roasted peaches. Reduce it down when deglazing a pan or simply bubble briefly in a pan to reduce – doing that brings out its fresher fruit flavours and ups the level of sweetness."

Produced in Tarragona, Catalonia from cabernet sauvignon grapes. A balsamic vinegar, made by combining reduced grape juice with the vinegar, and aged in oak barrels for 8 years, it is unfiltered, allowing the varietal flavours to shine; ripe black fruit is balanced by the acidity in bittersweet harmony. Cook and vinegar expert, Angela Clutton, says "It smells of aged wine, coffee and chocolate with spicy, plummy overtones. Those aromas carry through to the flavour, which has a gorgeous balance of soft bitterness and delicate sweetness. I love this. Try it as a finishing drizzle over tuna carpaccio and sardines, or serve alongside Spanish cured hams. Also fabulous in rich pulse dishes or to lift heavier meat dishes like braised pig’s cheeks or beef stews."

Dried fig, raisin and plum flavours from sweet Pedro Ximénez grapes. Aged for 12 years in oak barrels. Pedro Ximénez vinegar is one of the most distinctive tastes in Spanish cooking. This example is made with sweet PX grapes exclusive to the area where the winery is located, in the heart of the Montilla-Moriles Protected Denomination of Origin, in the province of Córdoba. Made in the balsamic style, with grape must (boiled, reduced grape juice) added to the vinegar, and aged in American oak barrels for 12 years, resulting in a delicious vinegar with a wonderful acidic balance.Cook and vinegar expert Anglea Clutton, says "Pour a little over griddled langoustines, soups (especially gazpacho or ajo blanco), ice creams, roasted fruits, or Spanish cheeses. It is also perfect to bring a little sweetness to sharp or salty dishes or simply used in making a vinaigrette." Available in 25cl and 75cl. A 1-star Great Taste Awards winner in 2025 Note from the judges: "...The flavour is bright and fruity, with caramel notes, and would be wonderful soaked into raisins to add to salads."

Single varietal vinegars offer subtlety and variety whatever they may be used for. This moscatel vinegar is produced by the Schutzenbach method of cold acetification which allows for the flavours of the grape variety to remain distinct. This is a delightfully floral vinegar with sweet stone fruit flavours. A 2-star Winner in Great Taste Awards 2023.

Produced in the centre of global olive oil production in Baena, Andalucía, by a family that has been cultivating olives on the same land since the 18th century. The "flower" of the oil is made using a blend of Picual, Picudo and Hojiblanca olives and is organic, unfiltered and unpressed with delicious tropical fruit flavours.

*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.

Unsalted marconas are especially good for cooking and baking. Their beautiful creamy, smooth texture and sweet almost buttery flavour is due to their richness in almond oil.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Super versatile. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chilli. Grown in the Lodosa DOP in Navarra these piquillo peppers are roasted and then peeled by hand.  The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant.

Gazpacho is probably the most familiar and iconic Andalucian recipe. Using ripe, flavoursome tomatoes along with cucumber, onion, peppers, olive oil and sherry vinegar, the soup is fresh and vibrant with a depth of flavour and a refreshing, balanced acidity which makes it perfect for a hot summer's day. Gazpacho Multi-Pack 10 units. Suitable for home freezing.

White haricot beans cooked to exactly the right texture before being put into jars. They are creamy and melting which makes them perfect for use in casseroles, salads, dips or side dishes. An excellent product if you want to make real fast food. Drained weight: 600g