10-50

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.

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.

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz white (Bonito del Norte) tuna, Thunnus alalunga, is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Sweet & delicate in flavour. Silky, melt-in-the-mouth tuna ventresca. The ultimate tuna cut. Ventresca is the rich, succulent belly fillets of the tuna, the most desirable part of the fish. Ortiz bonito is caught by rod and line. A 2-star Great Taste Awards winner in 2025 Note from the Judges: "The judges were surprised and delighted by the soft, silky texture of this tuna. The oil had a sweet, clean flavour and the level of salt was really well judged. If only all tinned tuna was as delicious as this!"

Ventresca, or belly, has long been considered the most desirable and valuable part of the tuna. Removed and processed separately from the rest of the fish it is cooked very gently to retain its texture and flavour. It comes in long tender flakes whose high fat content give it a deliciously melting texture and mild but rich flavour.

Buttery texture. Deep savoury flavour from 6 month cure. Melt into sauces or elevate your pizza. 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.

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.

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.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

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.