under-10

Made from the meat of a herd of pigs that range freely on ecological farms in Avila, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo hot can be eaten as a tapa with some bread. It is also excellent for cooking

Made from the meat of a herd of pigs that range freely on the dehesa of Andalusia, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. This chorizo is mildly seasoned with sweet paprika to give a touch of warmth.

Made from the meat of pigs fed on organic cereals, legumes and foraged food, and with minimal use of antibiotics, avoiding chemicals in the food chain. Cured by a specialist family company in Segovia. This cured chorizo is simply seasoned with salt, black pepper and mild paprika, allowing the clean flavour of the organic meat to come clearly through.

Spanish black pudding. Dense with rice, fragrant with cumin. Slice and fry or grill. Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. Morcilla de Burgos originates in Castilla y León and has a dry firm texture, due to the inclusion of rice, and shows a Moorish influence in the use of cumin as a seasoning. Approximately 285g  

Sobrasada is a cured, soft-textured pork sausage. Made from the meat of pigs fed on organic cereals, legumes and foraged food. Cured by a specialist family company in Segovia. With a melting texture and pleasant smokiness, it pairs particularly well with something sweet, making it delicious when drizzled with honey. Use like a pâté or stir into dishes. 300g in weight

Oak-smoked chorizo, typical of the Asturias region and made following a traditional recipe. Try poaching in cider. The natural smoking process is done by hand using oak wood, which gives the sausages their distinctive flavour. Produced by Embutidos Naveda, a family-run business steeped in the traditions of Asturias. Their time-honoured recipes, passed down through generations, reflect a commitment to artisanal craftsmanship and the finest raw ingredients. A 2-star Great Taste Awards winner in 2025 Note from the judges: "This is a meaty chorizo with a well-judged spice and happy, natural smokiness. The judges appreciated the lean texture and really loved the delicate balance of all the flavour notes."

Packed with flavour, this selection of meats, known as "compango", is the perfect base for hearty stews like Fabada Asturiana. The natural smoking process is done by hand using oak wood, which gives the sausages their distinctive flavour. Produced by Embutidos Naveda, a family-run business steeped in the traditions of Asturias. Their time-honoured recipes, passed down through generations, reflect a commitment to artisanal craftsmanship and the finest raw ingredients.

This cured pork loin is made from the meat of carefully selected white pigs in the province of Teruel, Aragon, a region famous throughout Spain for the quality of its cured pork products.  The fresh loin marinates in salt and paprika for about 5 days before being cured for a period of 3 months to produce a lean but flavourful piece of charcuterie.

Rich flavour, hint of paprika. Pigs graze in La Rioja’s UNESCO Biosphere Reserve. Additive free.  Embutidos Luis Gil crafts organic, artisanal charcuterie from 100% purebred Duroc pigs raised in the Ocón Valley, La Rioja—a UNESCO Biosphere Reserve. The pigs roam freely year-round, feeding on homegrown organic grains, roots, and acorns. This sustainable, closed-loop farming approach ensures exceptional animal welfare, preserves biodiversity, and produces deeply marbled, flavourful meat. Certified organic and free from additives, gluten, lactose, and GMOs, Luis Gil charcuterie offers rich flavour and a leaner profile—ideal for health-conscious food lovers seeking authentic taste and responsible farming.

Smoky, touch of heat. Pigs graze in La Rioja’s UNESCO Biosphere Reserve. Additive free.  Embutidos Luis Gil crafts organic, artisanal charcuterie from 100% purebred Duroc pigs raised in the Ocón Valley, La Rioja—a UNESCO Biosphere Reserve. The pigs roam freely year-round, feeding on homegrown organic grains, roots, and acorns. This sustainable, closed-loop farming approach ensures exceptional animal welfare, preserves biodiversity, and produces deeply marbled, flavourful meat. Certified organic and free from additives, gluten, lactose, and GMOs, Luis Gil charcuterie offers rich flavour and a leaner profile, ideal for health-conscious food lovers seeking authentic taste and responsible farming.