PICNIC

Handmade bakes, traditional in Andalucía. Endlessly versatile and perfect for grazing boards. 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. Perfect for hummus or roasted aubergine dip.

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.  

Hand-shaped and cut olive oil bakes with mild smoked paprika. Great on a sharing platter. 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. Ideal with a sour cream dip or sardine pate. A 1-star Great Taste Awards winner in 2025 Note from the judges: "Visually, these are stunning and appetising. Super crunchy on the palate with a hint of charring and delicate notes of smoked paprika wafting through. Well seasoned and portioned, we enjoyed these."

Spain grows more than twice as many olives as the next largest global producer and processes them into olive oil and table olives. There are a huge number of olive varieties amongst which the most popular table varieties include Manzanilla, Verdial and Picual. These Gordal olives are green, crisp and fleshy with a touch of heat from the guindilla chillies in the marinade. Great Taste Award Winner 2020:  "These large, beautifully green olives are tangy and delicious. The brine has a bright, acetic aroma and the piquancy of the peppers fills the air. The flesh is firm, with a notably buttery texture for a pitted olive and the gentle salinity lifts the natural sweetness. The heat from the peppers is gentle but builds into a fiery finish that is long lasting. A delicious easy to eat olive." Also available in a 600g tin and 2kg tin for parties. Or try the new recipe Gordal in a resealable jar - slightly more spice and a clean flavour.   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.

Tortas Gaviño have been making our olive oil biscuits for years and we recently decided to switch to their branding. The packaging may have changed but the biscuits are exactly the same taste and quality. The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Now made in several different flavours, the biscuit with rosemary is herby, crisp and flaky and is excellent eaten with cheese. Contains 6 tortas per pack

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 style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can work well in a number of different recipes, or eaten on its own, but sliced more thickly than you would a fully cured chorizo. Made with the same ingredients as the Alejandro Barbacoa cooking chorizo but with mild, smoked paprika and subsequently dried for a couple of weeks.

Unparalleled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This hot version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Bakeries in Galicia have long made products that would last on board ships. Dried biscuits containing very little water were amongst the foods which were taken on most voyages. These traditional biscuits are still made, but now primarily to taste good. The butter in the recipe gives a lovely richness to the crisp biscuit.

A traditional, coarse cut, pork pate from the Pyrenees which is in the shape of a small loaf of bread. Firm textured and with a full flavoured, garlic infused taste, it is excellent eaten on sourdough bread toast with some crisp, sharp cornichons and full flavoured red wine.

Creamy pate scented with thyme and black pepper. Rich wild boar with the taste of pork crackling.     This is a new range of three rich and delicate pates:  Venison paté with a touch of Mediterranean herbs, wild boar paté, smooth textured and meaty with a hint of mountain thyme and partridge lightly gamey with a well-balanced flavour.