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Coated in lard and rosemary, this Manchego-style cheese has a dense and lightly crunchy texture, with buttery and herbal aromas. It is full flavoured and savoury, with a long and balanced finish. As with most Manchegos, this cheese is traditionally paired with membrillo. It also works very well on its own or as part of a cheeseboard, paired with a dry white wine or a dry sherry. The dairy opened in 1987 with the aim of producing authentic artisan Manchego cheese, in the municipality of Villarejo de Fuentes. The village, located in the heart of La Mancha, has always enjoyed clean air and a climate perfectly suited to the production of this style of cheese. With more than 1,500 square meters, the facilities are in a privileged location, where the sheep graze freely offering the best milk for their cheeses. Their mission has always been the same: the production of quality artisan cheeses using traditional methods and always opting for a sustainable agri-food chain. Net weight: quarter approx 750g, wedge approx 200g.

Spice & saffron powder blend for paella. Additive-free mix of spices to flavour paella. This seasoning pack is ideal for rice dishes but can also be used in marinades for chicken and  in stews generally. How to use: empty the sachet into the paella pan before adding the rice. Do not add any other spice, only add salt if necessary. Proportion: 1 sachet per 6 servings (600/700 g of rice).

Traditional hearty stew, ready in minutes. Tender bonito tuna trim, potato, onions, green peppers. Marmitako is a traditional Basque fisherman's stew from with bonito white tuna, potatoes, onion, tomato, and green peppers. To prepare, place unopened pouch in an uncovered medium-sized saucepan of cold water and heat until boiling. Alternatively empty contents onto a plate, cover and microwave for 2 min.

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.

Real hot smoked paprika from De la Vera (DOP) in Extremadura flavours these Spanish potatoes crisps. Rich and warm. 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.

Light crunchy texture and richly savoury jamón ibérico flavour. 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.

Real black summer truffle flavoured potato crisps from Patatas Torres. Very aromatic intense aroma with sweet and fruity notes that will convert this snack into a real treat for the senses. 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 Cured Cheese Crisps. 

This Ibérico salchichón is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. This salchichon (equivalent to an Italian salami) is nutty and rich with a touch of warmth from the black pepper. 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. 

This 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 4 months. 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. 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

Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa. 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.

Sweet with a bitter edge and a burst of citrus. Great after dinner sweet. Made with locally grown Valencian Salustiana oranges, these candied orange segments are gently cooked in a sweet syrup to allow them to soften and create a sweet skin. Once softened they are dipped in delicious dark chocolate.   These chocolate coated segments provide the best taste combination of sweet and bitter and are the ultimate addition to any dinner table or as an appetising gift. A 1-star Great Taste Awards winner in 2025 Note from the judges: "Diverse sizes of slice create an artisan aspect. The chocolate has coated the citrus well and has a gentle shine. We loved how they capture the Valencian orange zestiness, sweetness and juiciness."

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.

Golden honeyed orange blossom, rose water, bitter orange, almonds and sweet spices.  Complex and richly flavoured. Palate full of marmalade, nectarine, honey, spices and great length. Perfect for a blue cheese like Valdeon Picos Blue. Ingredients: 100% Moscatel grapes. 14% vol

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    

100% cotton navy blue Brindisa Apron with large front pocket and adjustable strap and ties. Machine washable.

A long, thin flexible blade is what is required for carving elegant, paper thin slices of serrano or ibérico ham, and this knife will do the job. Just make sure you keep it sharp and it should last you through a good number of hams.

This is a stand for the serious ham aficionado, weighing in at around 7kg (about the weight of a ham). It has a chrome-plated, stainless steel collar with a universal joint, meaning that once the ham has been clamped in place, its angle can be adjusted to allow you to carve your ibérico ham with precision, and a solid beechwood base for stability. Find out more about Spanish Ham and how to carve at our Ham School.

Sweet & delicate in flavour. Silky, melt-in-the-mouth tuna ventresca. The ultimate tuna cut. Ventresca is the rich, succulent belly fillets of the tuna, the most desirable part of the fish. Ortiz bonito is caught by rod and line. A 2-star Great Taste Awards winner in 2025 Note from the Judges: "The judges were surprised and delighted by the soft, silky texture of this tuna. The oil had a sweet, clean flavour and the level of salt was really well judged. If only all tinned tuna was as delicious as this!"

Tender, mild, melting. Roast until the fat is crisp. A celebratory centrepiece. A speciality of Castilla y León, our milk-fed lamb is ideal for roasting. One leg is suitable for 1-2 people as a main course. View recipe.  Milk-fed lamb leg approximately 700g in total. This is a frozen product.   *Brindisa will take all due care to package this item in a way to keep it frozen for up to 24 hours, and goods must be unpacked immediately upon delivery. If you are based in one of the delivery areas where we can’t guarantee next day delivery, please consult our Customer Service team for advice. Items that have defrosted in transit may be treated as fresh, with a reduced shelf life.

BRINDISA THE TRUE FOOD OF SPAIN By Monika Linton Published 8th September 2016. The ultimate in contemporary Spanish cooking, #BrindisaTheCookBook is a true celebration of Spain, its food and people. Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa’s specialist knowledge to introduce you to delights such as jamon iberico de bellota, chorizo, cured ham and fish, fumet (rich Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and store cupboard basics that are essential for Spanish and Mediterranean cooking. Covering the unique way good food is integral to everyday Spanish life, ranging from traditional breakfasts to substantial lunches, small plates of Spanish food and very simple suppers for during the week, to big family get-togethers at the weekend, this is not just a book about recipes, but a true celebration of Spain, its food and people, countryside and producers. The most comprehensive and authoritative book on Spanish food yet published. ‘Monika has been championing the best Spanish ingredients for 30 years, hugely influencing the way we cook and eat now. This is a fascinating and wonderful book, so obviously written with love’ Samantha Clark, Moro ‘This book, an opus of knowledge, experience and judicious good taste, from one of everyone’s great food heroes, Monika Linton, captures everything wonderful and life affirming about Iberian cuisine’ Jackson Boxer, Brunswick House ‘A superb bringing to the page of Monika’s love and respect for Spain and, most importantly, an elegant, engaging and gentle way with its produce’ Jeremy Lee, Quo Vadis ‘A totally awe-inspiring cookbook, written from a deep knowledge and understanding of Spanish artisan foods, with carefully chosen recipes to celebrate each beautiful ingredient – a gem’ Darina Allen, Ballymaloe Cookery School ‘It is not only a wonderful food book, but also a fascinating journey through Spain’ Nieves Barragán Mohacho, Barrafina. ‘Not only does Monika give us delicious recipes, but her understanding of Spanish food culture and history is enthralling. As she rightly says, it’s not all about tapas’ Angela Hartnett, Murano  

Ready-made churros to finish in the oven in just 4 minutes from frozen. Quick and easy, this is a very convenient and cost efficient way to enjoy Spain’s best known pastry at home. Churros are very much on trend now so if you do find yourself in London, pop into our London Bridge or Battersea tapas restaurants for an authentic Spanish breakfast, where Brindisa chefs make fresh home-made churro dough and pipe it straight into the fryers. There are 12 churros in each packet. *Brindisa will take all due care to package this item in a way to keep it frozen for up to 24 hours, and goods must be unpacked immediately upon delivery. If you are based in one of the delivery areas where we can’t guarantee next day delivery, please consult our Customer Service team for advice. Items that have defrosted in transit may be treated as fresh, with a reduced shelf life.

Riojan recipe. Rich, balanced, oaky. Long matured. A unique chorizo. Easy slicing. Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured Magno velita chorizo is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour. Any surface mould on this product is entirely natural and should just be rubbed off with a damp cloth