Slow Cooking

Tolosana round black beans are originally from the Basque country, though our 2024 harvest is from Castilla y Leon. The name comes from the market town of Tolosa where local folk have bought and sold these medium, round and dark little pearls for centuries. Its cultivation is now more extended as its appreciation grows.  View recipe. Harvested in Autumn 2024 Find out some cooking tips and tricks from Monika here

Roast pork taste. Hot paprika kick at the end. Fires up bean stews. Great to grill on the parilla. These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached or casseroled with equally good results.The flavour is pleasingly meaty, the texture is firm.Each pack contains 6 pieces with an approximate weight of 350g  See our recipe for the famous Brindisa Chorizo Roll.

Panceta (cured pork belly) is a great kitchen staple. Ours comes smoked from Cecinas Pablo in north western Spain and adobada (rubbed with paprika).

Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.

Tender, mild, melting. Roast until the fat is crisp. A celebratory centrepiece. A speciality of Castilla y León, our milk-fed lamb is ideal for roasting. One leg is suitable for 1-2 people as a main course. View recipe.  Milk-fed lamb leg approximately 700g in total. This is a frozen product.   *Brindisa will take all due care to package this item in a way to keep it frozen for up to 24 hours, and goods must be unpacked immediately upon delivery. If you are based in one of the delivery areas where we can’t guarantee next day delivery, please consult our Customer Service team for advice. Items that have defrosted in transit may be treated as fresh, with a reduced shelf life.

Exceptionally rich in flavour, Ibérico pork cheeks are one of the most tender and rewarding cuts to cook. Each piece, taken from the jowl, is naturally lean yet marbled with fine fibres that deliver a melt-in-the-mouth texture once slow-cooked. After a gentle braise, the meat transforms into fork-tender nuggets with a deep, savoury sweetness — perfect with red wine, carrots, onions and leeks, and delicious served alongside butter beans or creamy mashed potatoes. Approximately 700g. This is a frozen product. *Brindisa takes all due care to pack frozen items securely. Please unpack immediately on delivery. Products that have partially defrosted may be treated as fresh, with a reduced shelf life.

Soft, melting black pudding. Sweetness from onions. Grill or BBQ, a breakfast treat. Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness. The cocktail-sized puddings can be fried, grilled, baked or poached or cooked down to give texture to casseroles. Approximately 600g in weight

This is a unique, artisan oil made from 100% Arbequina olives grown on a single estate in Toledo. Naturally creamy and delicate, it has aromas of banana and fresh grass, a ripe olive fruit flavour, low bitterness and a gentle peppery finish. After pressing, the oil travels to Plasencia in Extremadura where it is traditionally smoked for 15 days over holm oak wood in the same chambers used to produce Pimentón de la Vera DOP. This collaboration with Netasa, master makers of La Chinata paprika, gives the oil its distinctive, powerfully smoky depth. Production is strictly limited to the capacity of one olive farm, with each bottle individually numbered and sealed with wax. Perfect for drizzling over grilled meats and vegetables, finishing soups and sauces, or adding a rich, smoky note to everyday dishes.

Grown in the Ebro delta in Tarragona, this Bomba rice is capable of absorbing up to three times its weight in liquid, which means that it takes on the flavour of the cooking stock most effectively.  It makes a perfect paella, not only flavoursome, but with each grain of rice separate from the other. Illa de Riu is a third-generation family company, who grow exceptionally high quality rice. They have channelled their resources into improving the seed stocks of the rices they cultivate, and hence are responsible for growing some of the best rice in Spain.   

Mellow, fruity paste from delicate Ñora peppers. Adds extra dimension to many recipes. Nora are small round peppers that originated in the Americas and were brought back to Europe by Spanish conquistadores. The flesh of the peppers is air-dried and hydrated then made into a rich paste. Mild and gently fruity, when dried, nora peppers are the basis of much of the paprika produced in Spain. Nora paste is an essential ingredient for many fish dishes, rices and stews. It is also the base for romesco sauce. Because of its texture and intense flavour it can also be used for a pasta sauce, as a base for pizza toppings or to fill empanadas.

Fragrant, edge of bitterness. Hand-picked highest grade Iranian crocus stigma. Infuse for flavour. The most expensive spice in the world has long been used in the Moorish influenced south of Spain. Each stigma is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron stamens. This high quality, Mancha grade saffron is grown in Iran, which is responsible for 90% of global production.

Spanish dry Lechoso chickpeas packed in a cloth sack. These large chickpeas are called lechoso for their creamy texture and slightly milky taste. A versatile and tasty pulse. Use these chickpeas to prepare a chorizo, chickpea and romesco eggs stew or a Mountain Stew. If looking for a cold dish, go for a saffron hummus. Find out some cooking tips and tricks from Monika here

Dry butter beans packed in a cloth sack. Large, highly absorbent white beans with a thin skin and a soft, melting texture. They are highly versatile, and are excellent in both hot and cold dishes. Use these Judion beans to prepare a crab and butter beans stew. If looking for a cold dish, go for a charred octopus, piquillo peppers and butter bean salad. Find out some cooking tips and tricks from Monika here

Spanish dry Pardina lentils packed in a cloth sack. A small, firm brownish-green lentil, similar to the Puy variety, which holds its shape well when cooked. A versatile pulse that is excellent both hot and cold. Use these lentils to prepare stews with your favourite protein, from iberico meat to octopus or cod. Octopus and lentil salad recipe by Giovanna Ryan. If looking for a cold dish, go for a lentil salad with piquillo peppers and anchovies or any other accompaniments. Find out some cooking tips and tricks from Monika here

Gentle paprika warmth and richness. Traditional style cooking chorizo. Great on the parilla grill. These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached in wine or cider, or casseroled with equally good results.  The flavour is pleasingly meaty, the texture is firm. Each pack contains six pieces with an approximate weight of 350g

This cooking chorizo has the characteristic touch of the region of Astorga, in Castilla y León. The vibrant colour and aromas of the paprika are not overshadowed by the spices. This cooking chorizo has a pleasant warmth, a savoury taste and a lasting finish. Approximate weight 750g-800g Ideal for simmering in water, wine or cider. A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, a summer lentil salad, or, once grilled, add a few slices to a bean and vegetable stew. Great with our heirloom Faba beans. 

Rich, smoky. A classic Basque recipe. Grills easily. A regional speciality of north-east Spain, the chistorra (sometimes spelt txistorra) is a long, thin cooking chorizo that is delicious cooked with huevos rotos or in a tortilla de patata, or simply grilled on a barbecue. This chistorra from La Rioja is mildly spiced and has a deep savoury flavour with a long, clean aftertaste. This is a fresh product and has a shelf-life of approximately two weeks. 

Sherry vinegar offers one of the most distinctive tastes in Spanish cooking and this example, from one of Spain's finest sherry producers, is among the best. Made using the same solera method used for the production of fino sherries, the result is a rich, nutty, yeasty, complex and deeply flavoured vinegar. Aged for 15 years.

Single varietal vinegars offer subtlety and variety whatever they may be used for. This moscatel vinegar is produced by the Schutzenbach method of cold acetification which allows for the flavours of the grape variety to remain distinct. This is a delightfully floral vinegar with sweet stone fruit flavours. A 2-star Winner in Great Taste Awards 2023.

Dried fig, raisin and plum flavours from sweet Pedro Ximénez grapes. Aged for 12 years in oak barrels. Pedro Ximénez vinegar is one of the most distinctive tastes in Spanish cooking. This example is made with sweet PX grapes exclusive to the area where the winery is located, in the heart of the Montilla-Moriles Protected Denomination of Origin, in the province of Córdoba. Made in the balsamic style, with grape must (boiled, reduced grape juice) added to the vinegar, and aged in American oak barrels for 12 years, resulting in a delicious vinegar with a wonderful acidic balance. Available in 25cl and 75cl. A 1-star Great Taste Awards winner in 2025 Note from the judges: "...The flavour is bright and fruity, with caramel notes, and would be wonderful soaked into raisins to add to salads."

Llagar de Oles is an extraordinary vinegar produced in Asturias, a lush region of Spain renowned for its cider-making heritage. This vinegar is made using the minimal intervention Orléans method: the oldest and slowest method of vinegar making. Aged in Chestnut barrels, it is made from apple varieties selected from the harvest of their own orchards. Considered amongst the best Asturian cider vinegars, its moderate acidity makes it a very versatile product.Taste profile: Aromas of fruit with notes of wood, complex and balanced cider flavours with hints of butterscotch. You can really taste the distinctive, crisp cider flavour. This vinegar pairs particularly well with roasted pork, but is also a great all-rounder in stews, pickles, fish and all kind of salads. Or try mixing it with carbonated water for a healthy, refreshing drink.

This rice is cultivated on the Moorish built river terraces of the town of Calasparra in Murcia. The variety (balilla x sollana) is highly absorbent taking up about 2.5 times its weight in liquid, so it can really show off the flavour of a good stock.

Whilst the majority of rice in Spain is grown in the delta of the Rio Ebro in Valencia, this rice is cultivated on the Moorish built river terraces of the town of Calasparra in Murcia.  The variety (balilla x sollana) is highly absorbent taking up about 2.5 times its weight in liquid, so it can really show off the flavour of a good stock.