Father's Day

Both sweet and smoky. Melting texture. 100% natural. Pure indulgence for chorizo lovers. This sliced chorizo is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura. This sausage is simply seasoned with salt, garlic and mild, smoked pimenton de la Vera, creating a perfect balance between the smokiness of the spice and the rich flavours of the acorn-fed pork.

A showcase of some of Spain’s most celebrated cheesemakers and master curers, this box brings together a generous spread for festive grazing. Silky hand-carved, acorn-fed Ibérico ham, smoky beef cecina, and artisan cured sausages sit alongside three cheeses of exceptional quality, each chosen for their depth of flavour and terroir. With accompanying picos rústicos and pickled gherkins providing texture and contrast, every bite is balanced with a pleasant crunch and tanginess. This is a gift of substance, equally suited to seasoned food lovers who appreciate quality, but also an inviting introduction for anyone looking to discover the depth and variety of Spanish meats and cheeses. Please note the below:- If any of the above items are unavailable at time of dispatch, we will substitute with an equally delicious product.- Currently, while we await the return of our branded coloured display boxes, this hamper will be delivered in a secure outer box and an unbranded presentation box that will differ from the packaging shown in the product images. Thank you for your understanding.

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  

Powerful Priorat with dark fruit and mineral notes; balanced by great acidity. For meat lovers. Crafted for earlier drinking while still capturing the intensity and character of Priorat, this wine is made from organically farmed Garnacha and Carignano grown on high-altitude slate vineyards in Poboleda. Grapes are hand-harvested, followed by cold maceration and slow fermentation by plot to preserve purity and detail. Aged without stabilisation and only fine filtration, with no oak used, this is a vivid, fruit-driven expression of the region. Perfect with grilled meats, rich vegetable dishes, or aged hard cheeses—especially good alongside rosemary lamb or hearty Mediterranean fare. Ingredients: 70% Garnacha, 30% Carignano grapes. Contains SULPHITES. 14% ABV.

Classic Rioja with ripe fruit, spice and vanilla. Quintessential oaky red with balanced finish. Made only in exceptional vintages, this Reserva blends 95% Tempranillo with 5% Graciano, sourced from high-quality single vineyards La Pasada and La Montesa. The grapes undergo a long maceration before ageing for 12 months in a mix of American and French oak (60/40, both new and used), followed by 24 months of bottle ageing to build structure and complexity. A refined, expressive wine that pairs beautifully with lamb, roast pork, and mushroom risotto—particularly well-suited to dishes with umami or earthy flavours. Please note the vintage year of this wine may differ from the one shown in the photograph.

Multi-award-winning Spanish cheese crafted from high-quality Manchega sheep's milk. Springy texture and rich, earthy flavours with hints of mushroom and a balsamic finish. Awards: Winner of Mould-Ripened Cheese in the Gourmet Quesos 2024 Featured in ICEX's Ten Best Cheeses from Spain for Export Awards 2024 Bronze Medal at the World Cheese Awards 2023 Gold Medal at the Mondial Fromage Tours 2023 A 3 - star Great Taste Awards winner in 2025 The name Pi comes from the Greek letter P, which refers to the Penicillium roquefortii on the rind, responsible for the cheese's distinctive appearance. The soft, springy texture is a result of leaving more moisture in the curd grain during production, allowing the cheese to ripen rapidly and develop its full flavour profile. At 45 days old, Pi reaches its peak, offering intense, mushroomy notes and earthy undertones. Pi pairs beautifully with pistachios, red pepper jam, or fresh tomato on toast, making it a perfect addition to any cheese board or tapas spread.

Meaty, long, pinky-brown anchovy fillets. Visually excellent and superb to eat: well balanced. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Online Exclusive This is a celebration of the products that Brindisa - and indeed Spain - is best known for, whether for their iconic packaging or their unforgettable flavour. When people think of Spanish food, they likely picture buttery Manchego, fiery chorizo, wafer-thin Ibérico ham, juicy olives, moreish salty snacks, and heritage-rich seafood. This bundle brings together six of these beloved products that capture that well-known spirit of Spain. And while Brindisa offers so much more, sometimes you simply crave the classics!