Barbecue & Outdoor Dining

These small, finger sized, peppers were brought to Spain from Mexico by returning conquistadores and first cultivated in a Galician monastery, where they became known as Pimientos de Padron. They have now become a popular tapa in Spain, served fried and sprinkled with salt; they taste fresh and mild with an occasional spicy pepper providing an exciting contrast!

Mild ñora pepper, toasted almonds, roast tomatoes & garlic. Sauce for salads, vegetables & fish. A Catalan speciality, this is made using a combination of hazelnuts, almonds, sweet nora peppers and tomatoes. A rich, nutty sauce with a real depth of flavour. Serving suggestions: traditionally eaten with fish or grilled calçots, it is equally good with steamed vegetables, asparagus or roast chicken, xatonada salad (salt cod and frisee salad) or with grilled escalivada.

Lean yet tender, solomillo (tenderloin) is the most delicate of the Ibérico cuts. Its mild flavour and fine texture make it ideal for grilling, pan-searing, or roasting whole. Cook quickly and rest before slicing to preserve its natural juiciness.  Processed by Señorío de Montanera in Extremadura, this pork comes from their 100% acorn-fed Ibérico pigs roaming freely among holm and cork oaks. The result is exceptionally tender meat with subtle marbling and a refined, acorn-rich flavour.  Approximately 900g–1kg. 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. 

A thick, marbled cut from the shoulder, presa is prized for its juiciness and deep, savoury flavour. Best cooked medium rare you can treat it almost like a steak, it’s perfect for grilling, roasting, or slicing thinly for sharing platters. Señorío de Montanera raises its 100% Ibérico pigs on acorns and natural pasture in Extremadura’s ancient dehesas. Their careful stewardship of this ecosystem results in pork with remarkable tenderness and a rich, nutty complexity that reflects its landscape.Approximately 500–600g. 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.

Lean, tender and delicately flavoured, solomillo (tenderloin) is one of the most versatile Ibérico cuts. Quick to cook and evenly textured, it’s perfect grilled, roasted, or sliced thinly for the barbecue. Produced by Ibesa, a family cooperative of farmers from the Los Pedroches region, this pork comes from 100% Ibérico pigs reared outdoors and fed on acorns during the montanera season. The result is meat of exceptional tenderness and a subtle, nutty richness. Approximately 600g. 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.