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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.  

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

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. 

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.

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.

Robust flavours of the sea. Delicate smokiness. Plump, sashimi texture. A chef's dream! Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than salted, and then cold smoked whole over beechwood before being filleted and then tinned in olive oil. They are tender and moist, mildly fishy and lightly smoky, truly delicious.

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.

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.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

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.

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 then been cured in Badajoz for more than 3 years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Señorio 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

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.

Exceptionally rich in flavour, Ibérico pork cheeks are one of the most tender and rewarding cuts to cook. Each piece, taken from the jowl, is naturally lean yet marbled with fine fibres that deliver a melt-in-the-mouth texture once slow-cooked. After a gentle braise, the meat transforms into fork-tender nuggets with a deep, savoury sweetness — perfect with red wine, carrots, onions and leeks, and delicious served alongside butter beans or creamy mashed potatoes. Approximately 700g. This is a frozen product. *Brindisa takes all due care to pack frozen items securely. Please unpack immediately on delivery. Products that have partially defrosted may be treated as fresh, with a reduced shelf life.

Crispy and light Spanish style potato crisps. The only ingredients are high quality potatoes, extra virgin olive oil and salt (also contains sunflower oil). Great with boquerones and gordal olives.

Crispy and light Spanish style potato crisps. The only ingredients are high quality potatoes, extra virgin olive oil and salt (also contains sunflower oil). Great with boquerones and gordal olives.

Fresh flavours, pleasant acidity, mellow sweetness. Smooth, dense texture. Lactic, herbal aromas.  Winner: Silver at the World Cheese Awards 2023 This semi-cured vegetarian Manchego PDO, combines lactic and herbal aromas, the paste is dense and semi hard. The flavours are fresh with a pleasant acidity and a mellow sweetness, typical of ewes’ milk.  Net weight: wedge approx. 250g, quarter approx. 750g, half approx. 1.5kg, whole approx. 3kg