Grazing Board

Traditional bakes with flaked salt. For cheese, charcuterie and more. A fabulous snack with olives and a cold drink. Regañás are a traditional cracker from Andalucía. Ubiquitous in southern Spanish culture, they often grace tables instead of fresh bread. They are made with extra virgin olive oil and sesame and are shaped and cut by hand. Originally, these crackers were distributed among ship crews, who were often confined for long periods of time, and this was a long shelf life product to carry with them. Delicious dipped in a creamy Canarejal.  

An authentic green Gordal olive, crisp, fleshy and delicious in its purest form. This addition to the Perelló range arrives without guindilla, making it the choice for those who want all the character of a great Spanish olive but without the heat. Grown in Andalusia and harvested between September and October, when the flesh is at its firmest, and the flavour is its most balanced. Light, green in colour, with a thin skin and a clean, slightly fruity taste, refined brine, a gentle oiliness and just the right amount of acidity. 

BBD: 19/05/2026 Sweet, thin-skinned baby figs. Naturally dried. A nutritious snack or the perfect addition to a cheeseboard.  Sweet, fragrant and flavourful, Pajarero figs are grown and naturally dried in Extremadura. They are ideal for the health conscious, being high in fibre, iron, potassium and calcium.

Tree ripened black Empeltre olives from Aragón are preserved in the jar without the addition of any brine or marinade. This means that the full, fragrant flavour of the olives, along with the luscious oiliness of the texture, is allowed to shine out.

Intensely spicy, a big beast of a cheese. Cave-aged. Spain's mountain Roquefort.  Matured in our Cheese Rooms  A much celebrated and strictly artisan cheese with a crumbly texture that melts in mouth. Matured in mould rich caves, this beautiful cheese conveys an explosion of intense nuttiness and spiciness. The paste is well streaked with blue veins and cavities. A rich dessert wine, like sweet PX sherry, makes a perfect contrast with this cheese. Perfect accompaniment: a slice of quince paste on top to balance the flavours. "The first notes are an explosion of nuttiness on the tongue that turn to a truffle intensity. Then comes a smokiness and finally the long aftertaste: dense, spicy. This is the cheese of the Gods" Will Self Try our Steak with Cabrales Sauce recipe. Net weight: 150g wedge approx.  

Caspe is a rare olive, indigenous to Aragón. Only 100 hectares of the olives are cultivated and, until quite recently, it was on the verge of extinction as it was not considered a commercially profitable variety.  This green olive paste is very aromatic and has an intense bitter flavour with a hint of fresh fennel.  Use it to add a deep, fragrant olive flavour to sauces, dressings and marinades.