José Salcedo Soria, S.L.

As seen on "Nigella: At My Table - Christmas" on BBC Two These large, "Castellano" chickpeas are processed in Navarra before being put into jars. Cooked beautifully so that they retain some bite, whilst being tender and moist, they are remarkably versatile and ideal for casseroles, in salads or to make hummus. An excellent product if you want to make real fast food.

These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

Potent sweetness. Crimson red. Flamed then hand peeled & packed. Super versatile.  Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown in the Lodosa DOP area in Navarra these piquillo peppers are roasted whole and then peeled by hand. The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant. A 1-star Great Taste Awards winner in 2025 Note from the judges: "These are attractive piquillo peppers and taste natural. The peppers are meaty and firm. They are sweet and the judges like the large pieces. They would be a great store cupboard ingredient."  

Rich, hot, dense tomato sauce. A national favourite on fried potatoes! A spicy, tomato based sauce, traditionally spooned over cubes of crisp, roasted potatoes to make the well known patatas bravas. With a pleasant warmth from the paprika it can also be used in marinades, adding a touch of heat and acidity. Serving suggestions: spoon over roasted vegetables, BBQ meats, grilled sausages, fried potatoes or use to add a bit of heat to homemade baked beans. A 1-star Great Taste Award winner in 2023

White haricot beans cooked to exactly the right texture before being put into jars. They are creamy and melting which makes them perfect for use in casseroles, salads, dips or side dishes. An excellent product if you want to make real fast food. Drained weight: 600g

Intense flavours. Tomato powered, adds colour and dimension. A red fish broth for hearty fish dishes. A concentrated fish stock made with fish, shrimp, squid, onion, garlic, tomato, carrot, leek, olive oil, wine, pepper and sugar. Perfect for making paella, fish soup or seafood stew. Shake well before use and add water and salt to taste.

Small, firm greenish brown lentils from Leon are processed in Navarra before being put into jars or cans. Cooked so that they retain a little bit of texture, the lentils are exceptionally versatile and can be used with equal confidence in slow cooked hot dishes or in salads with a vinaigrette.

Gently firm. Mild bitter finish, yet sweetened with herb dressing. Hard not to finish the tin! These artichokes from Navarra are partially cooked before the leaves are removed and the hearts trimmed by hand. They are then marinated in sunflower oil, white wine vinegar, parsley and basil.  The marinated artichokes have a tender texture and a nutty and citrusy flavour mellowed by the oil and the herbs. Serve in a cold tapa with Ortiz anchovy fillets, in salads or quickly roast them on a griddle.

The classic Mediterranean tomato sauce is given extra depth of flavour and body from the addition of roasted piquillo peppers. The intense flavour of the sauce works particularly well with chorizo, game and red meats or in rich vegetable stews. Serving suggestions: use as the base for a chickpea and chorizo stew, in huevos rancheros, as the filling for empanadas, in pollo al chilindrón or bean stews.

Delicate mild flavour. Soft texture. A regular feature in Spanish salads. Elegant with mayonnaise. Grown in the upper reaches of the fertile valley of the River Ebro in Navarra and manually harvested; the asparagus is hand trimmed and graded before being cooked and bottled or tinned.  The soft white spears are a familiar sight in almost any tapas bar in Spain, their mild flavour often complemented by mayonnaise. You can also serve them with piquillo peppers and a piquillo pepper paste.

This sauce is a classic base for many Mediterranean dishes. The rich tomato and sweet onion flavours match equally well with fish, meat or vegetables. Add herbs, chillis or capers to customise it to your tastes. Serving suggestions: add to a seafood stew, use as the base for arroz con pollo, as a simple pasta sauce, in patatas a la importancia, homemade baked beans or empanada.

Grown in the upper reaches of the fertile valley of the River Ebro in Navarre whose conditions are ideal for the cultivation of artichokes. They are partially cooked, before the leaves are removed and the hearts are trimmed by hand. Cooked to Brindisa's specifications they have a delicious slightly nutty, waxy flavour.

Tolosana black beans cooked to exactly the right texture, ready to eat. They are originally from the town of Tolosa in the Basque Country. They are preserved in the same liquid they were cooked in, keeping all the flavour and characteristic reddish black colour. Use the aquafaba (liquid) for cooking and thickening sauces. They are creamy and melting which makes them perfect for use in stews with Morcilla or Chorizo, in salads or side dishes. An excellent product if you want to make real fast food. Try serving with hot guindilla chillis to contrast to the creaminess of the bean. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Great impact in any dish. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown and packed in Navarra, these piquillo peppers are roasted and then peeled by hand. The strips are a byproduct of the peeling and their flavour is intense, sweet and mildly piquant.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Super versatile. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chilli. Grown in the Lodosa DOP in Navarra these piquillo peppers are roasted and then peeled by hand.  The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant.

Picked from the haricot plant and cooked fresh (not from dried) before preserving in a jar - Pochas beans are recognised as one of the best ingredients in the region of the Ebro river. Typically used in local dishes in the Spanish regions Navarra, Rioja and Aragon, the fresh Pochas have a whiteish green colour, with a very fine texture. Delicious with clams or monkfish. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

Miraflores peaches peeled by hand, gently cooked then cut in halves and preserved in a light sweet syrup, 8 pieces per jar. Natural peach flavour with light and delicate syrup. For baking in cakes and tarts, to accompany delicious cheese, as an ingredient for the finest trifles, jellies and mousses or simply with yoghurt or cream.

These butter beans, or judiones, are carefully cooked to retain their shape and texture. The beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

Cooked so that they retain a little bit of texture, these organic lentils are exceptionally versatile and can be used with equal confidence in slow cooked hot dishes or in salads with a vinaigrette.

*Please be aware the tins are fragile and can experience dents in transit. We will only refund or replace any dented tins if the product has been compromised or the tin is leaking. These large, "Castellano" chickpeas are processed in Navarra before being tinned. Cooked beautifully so that they retain some bite, whilst being tender and moist, they are remarkably versatile and ideal for casseroles, in salads or to make hummus. An excellent product if you want to make real fast food.

*Please be aware the tins are fragile and can experience dents in transit. We will only refund or replace any dented tins if the product has been compromised or the tin is leaking. These butter beans, or judiones, are carefully cooked to retain their shape and texture. The beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Great impact in any dish. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown and packed in Navarra, these piquillo peppers are roasted and then peeled and packed by hand in their own juices. The strips are a by-product of the peeling and their flavour is intense, sweet and mildly piquant.

Bold, garlicky & true to tradition. Shines with rice dishes or grilled veg. Inspired by traditional Spanish recipes, this creamy alioli is made blending only natural ingredients. The result is a rich, garlicky sauce with a natural egg-golden hue and a punchy intensity that captures the essence of true Spanish cooking. This alioli is the perfect finishing touch for grilled vegetables, patatas bravas, crispy calamari, or octopus, and adds bold flavour to dishes like arroz negre or a classic fideuà made with our Sanmartí fideu pasta.

Gently firm. Mild bitter finish, sweetened with herb dressing. A delicacy with sculptural beauty.Navarrico Artichokes are crafted using time-honoured techniques passed down through generations of the Salcedo family. The artichokes are partially cooked, with their leaves carefully removed and hearts meticulously trimmed by hand. This attention to detail ensures that each artichoke retains its tender texture and rich flavour, capturing the essence of traditional Spanish preservation methods.The nuttiness of the artichoke hearts is enhanced by the citrussy tang of the white wine vinegar, while the parsley and basil add a fresh, herbal dimension. The sunflower oil provides a mellow base that rounds out the overall taste, resulting in a rich and delicate product.