Monika's Spanish Food Picks

Creamy torta-style cheese. Full bodied with balanced bitterness. Try spreading on toast. Winner: Silver at the World Cheese Awards 2023 Winner: Gold at the World Cheese Awards 2024 There is a tradition in South West Spain, and over the border in Portugal, of making sheep's milk cheeses called "torta" using thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior. Finca Pascualete is an interesting example of this unique style of cheese. La Retorta has a smooth, dense and creamy texture and ochre, pungent rind with aromas of mustard and dry hay. Rich in flavour with a pleasant bitterness at the finish. Learn more about this unique cheese, watch the video here. Net weight: Available in two variants: approx. 160g and approx. 480g

A very special cheese, which can be described as a cousin of Stilton & Gorgonzola. Deep, balanced flavour and a velvety texture, from green Asturian meadows. This creamy and velvety blue cheese is made in Asturias by producers Rey Silo and chef José Andrés. Mamá Marisa is named after the chef's mother, who introduced him to Asturian blue cheeses when he was a child. She would serve apple slices topped with Asturian blue cheese, bringing the flavours of the green valleys of Asturias to their table. The cheese is handcrafted with full-fat cow's milk from a single farm and matured in custom cellars that mimic natural caves for six months. It is produced with a commitment to biodiversity and the Slow Food movement. Combining the best of Stilton and Gorgonzola with hints of Roquefort, its balanced flavours include dairy richness, ripe red fruits, and hints of marine notes. Perfect for cheeseboards, it pairs beautifully with artisanal bread and complements other cheeses.  Net weight: approx. 230g wedge

Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  

Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa. This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams.

Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed

Intense, savoury. Made in Vic by the Riera family since 1852. Great aperitivo salami with beer. The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones. The fuet type of thin salchichon, of which this bastonet is a good example, is typically Catalan and is moist, slightly chewy and has a clean, lingering flavour.

Rich, deep flavour. Whole black peppercorns. Exquisite salchichón, a gourmand experience. The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones. This salchichón is made using only meat from the shoulder and belly of the pig. Approximately 300g. 

Magnificent extra large fillets. Simply enjoy whole with buttered toast or tomatoes.  Caught in season, between April and June, these anchovies thrive in the cold, turbulent waters, resulting in fleshy, tasty fish with a higher fat content. Each anchovy matures in barrels for a minimum of 6 months and is meticulously filleted by hand and preserved in premium olive oil by expert masters. Each 55g pack contains 6 to 7 fillets.