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These manzanilla olives are green, with a firm and meaty texture and are slightly spicy with a lightly bitter, briny flavour. Marinated 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. They are still delicious to eat. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking.

These baby sized gherkins or pepinillos are marinated in vinegar with mustard seeds, silverskin onions and black peppercorns. The perfect accompaniment to our ranges of cheeses, charcuterie and pates. Small and crunchy, they marry perfectly with pate, strong cheeses such as Manchego and cured meats. They also form a key ingredient in tartare sauce.

Pickled in vinegar infused with oregano and tarragon, this garlic has a full and savoury sweetness. These classic Spanish encurtidos (pickles) can complement everything from canapes to cocktails, or simply be eaten with a cold beer or a glass of wine. Serve it as a tapa alongside olives and anchovies for a simple, classic snack, or use it to add flavour and texture to pasta sauces, antipasti platters and sautéed vegetables or a stir fry.

These delicious berries, the fruit of the caper bush, have a floral sharpness which pairs particularly well with fish, from scallops to sea bass. Not quite as sharp as a caper, they are also great addition to a charcuterie or cheese board.  Blend them with lemon and garlic to make a dipping sauce for or substitute them for an olive to make a Dirty Martini. Why not try them in Giovanna Ryan's Spaghetti alla Puttanesca

Guindilla peppers are sharp and piquant and are normally eaten as a tapa with other encurtidos. These pickles are the perfect accompaniment to our ranges of cheeses, charcuterie and pates. They also make an excellent pizza topping, a brilliant addition to a cheese sandwich or bring a refreshing piquancy to rich foods such as a terrine or a plate of charcuterie. Also delicious with Navarrico black beans.

These Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade. With a different recipe from our tinned variety, these Gordal olives have a slightly cleaner flavour with a pleasant acidity and come in a resealable jar. These Gordal olives have a firm texture and a rich taste with a lovely balance between oiliness and acidity. An intense and juicy flavour bursts from these huge olives.   The Gordal Reina (Queen) variety comes from Sevilla in Andalucía. They are grown in Alcalá de Guadaira, Utrera and Los Palicios and are harvested between September and October. Serving suggestion: They are delicious when eaten straight from the jar. For a quick and tasty snack, stuff them with orange segments and marinate with olive oil and herbs like oregano.

Dry yet fruity, apple, pear, banana & mango with hints of citrus. Easy drinking, light eating wine. Expressive. Aromas of apple, banana and mango. Palate is juicy and smooth. Good with seafood and fish. 13.5% Alcohol

Ripe black fruit, tobacco nose, rich, rounded, structured yet open. Great value for an elegant wine. Intense aromas of ripe red fruits and oak. Rich and rounded on the palate. An abundance of fruit with soft tannins. Enjoy it with mature Manchego. Ingredients: 100% Tempranillo grapes. 13.5% alc vol. Contains SULPHITES

The flavour is deep with hints of saltiness. Delicious eaten simply on toast or drizzled over fresh cheese.  

Cárnicas Iglesias have been curing hams and chorizos since 1928. The careful craftsmanship behind their fine ibérico hams also produces the serrano ham and charcuterie in this selection. The Iglesias Charcuterie Selection contains thin slices of the classic Spanish charcuterie quartet: Serrano ham Lomo (pork loin) - cured with a touch of oregano Salchichón (salami) - cured with a bit of black pepper Chorizo - made with pimentón dulce Keep in a cool and dry place. Nutritional Information:    UoM Value Ham Loin Chor. Salch. Energy  kJ 1312 867 1791 1509 kcal 316 206 432 364 Fat g 22 5 36 27   of which saturates g 8.5 1.8 14 11 Carbohydrate g 1.3 1.6 0.6 1.9   of which sugars g 0.6 0.8 0.6 0.8 Protein g 28 39 26 27 Salt g 5.1 3.2 3.4 3.7 ALLERGENS:  Chorizo: MILK, LACTOSE  Salchichón: MILK, LACTOSE

Harmonious sweet and savoury notes. Four generations of expertise. Great for picnics. Produced by a company in Guijuelo, Salamanca who have been making iberico hams for more than 100 years. The hams are produced from the meat of outdoor reared, free range Iberico pigs that have fed on natural grasses, cereals and, on occasion, acorns. Cured for 3 years, this is an excellent entry-level Iberico ham with a gently sweet aroma, a well-judged combination of savoury and sweeter notes and a long, clean aftertaste.

Picked from the haricot plant and cooked fresh (not from dried) before preserving in a jar - Pochas beans are recognised as one of the best ingredients in the region of the Ebro river. Typically used in local dishes in the Spanish regions Navarra, Rioja and Aragon, the fresh Pochas have a whiteish green colour, with a very fine texture. Delicious with clams or monkfish. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

Tolosana black beans cooked to exactly the right texture, ready to eat. They are originally from the town of Tolosa in the Basque Country. They are preserved in the same liquid they were cooked in, keeping all the flavour and characteristic reddish black colour. Use the aquafaba (liquid) for cooking and thickening sauces. They are creamy and melting which makes them perfect for use in stews with Morcilla or Chorizo, in salads or side dishes. An excellent product if you want to make real fast food. Try serving with hot guindilla chillis to contrast to the creaminess of the bean. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

Richly fatty cured pork belly. Hint of spice from pimentón. For streaky bacon with attitude. Freshly sliced in our Balham Deli. León paprika-rubbed rubbed smoked streak bacon  has the perfect balance of lean and fat and is marinated in pimentón to give a spicy heat to the rind. It adds a deep, salty smokiness to any dish or gourmet sandwich. In Spain, Panceta is also often referred to as bacon. Selection of quality raw ingredients is key. The cured belly pork is cut and then smoked over oak. Panceta is wonderfully versatile and adds flavour to the other ingredients it is combined with. In traditional slow-cook Spanish dishes such as Cocidos, often just a little is added for depth of flavour. Cecinas Pablo is based in Astorga, León, an area famous for its sausages, hams and cured meat. The dry climate and clean air provide the optimum conditions for curing meat. Pablo started as a butcher 30 years ago. Today his son (also named Pablo) continues his traditions. As a company, Cecinas Pablo is renowned in León & and throughout Spain as one of the best suppliers of Cecina (air-cured beef). They have a butchers shop and delicatessen in Astorga, while the factory where they prepare and cure their meat has expanded to double its size in the last few years. Vacuum-packed.  

Sweet dominates savoury. Earthy, grassy, toasted nuts. Pigs forage in woodlands. The King of hams. Freshly hand-carved by a master carver in our Balham Deli. The Eíriz bellota ham is made from free range pigs of 100% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks. The hams are then expertly cured in Jabugo in Huelva, one of the most famous Ibérico ham curing towns in Spain.  This ham has been cured for 3 years to create intense, complex flavours and aromas. Jamones Eiriz have been producing Ibérico hams in the town of Corteconcepción, situated in the mountains of the Sierra de Aracena, north of Seville, since near the beginning of the 19th century. Their artisan production methods keep things as traditional as possible and create some remarkable hams. For best results, remove from fridge at least 30 minutes before serving. How to enjoy: Place the slices on a warm plate for the fat to melt slightly. Eat the slices with pan de coca Catalan bread or picos de pan. *Please be aware that, depending upon which part of the ham your pack has been carved from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed

The Brindisa bellota shoulder (paleta) is made from pigs of 75% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives. Expertly cured in Guijuelo, Salamanca for 2 years. Freshly sliced in our Balham Deli. The shoulder (paleta) has more fat than the back leg, giving a remarkable richness to the meat. Sweet, savoury and nutty, it has a lingering aftertaste, intensified by the abundant acorn rich fat. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. *Please be aware that, depending upon which part of the ham your pack has been carved from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed

Luxurious crunchy potato crisps with the unique flavour of mature Spanish sheep's milk cheese. The perfect savoury snack with a intense cured cheese flavour. These crisps are excellent with a cold beer or a glass of wine. Gluten free. These artisan made crisps are very special, with a light translucent texture, and flavours that are as aromatic as they are flavoursome. The hand crafted process allows tight control of quality and scrutiny of raw materials. The production process starts with careful selection of the finest potatoes from suppliers who have been working with the company for over 35 years. You might also like our Torres Truffle Crisps. 

Rich cream, yoghurty taste. Strong yet balanced truffle. Soft and mousse-like.  A truly authentic, handcrafted cheese. Granizo is crafted at Quesos La Rueda in south-eastern Spain using raw milk from Murcia-Granada goats, following traditional techniques. It develops a unique edible rind that adds a lovely depth to its character. Please note: if you notice blue or grey speckled spots on the rind, rest assured—it’s completely natural! These spots are part of the cheese’s normal aging process and a sign of the beautiful biodiversity that makes Granizo special. They do not indicate spoilage; in fact, they contribute to the rich complexity of flavours in every bite. Net weight: 250g

Cooked so that they retain a little bit of texture, these organic lentils are exceptionally versatile and can be used with equal confidence in slow cooked hot dishes or in salads with a vinaigrette.

These butter beans, or judiones, are carefully cooked to retain their shape and texture. The beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

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. 

These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached or casseroled with equally good results. The flavour is pleasingly meaty, the texture is firm.

*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 butter beans, or judiones, are carefully cooked to retain their shape and texture. The beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

*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 large, "Castellano" chickpeas are processed in Navarra before being tinned. Cooked beautifully so that they retain some bite, whilst being tender and moist, they are remarkably versatile and ideal for casseroles, in salads or to make hummus. An excellent product if you want to make real fast food.