Slow Cooking

Kindly note this is a seasonal product that is only available from January/February until April. We receive calçots in limited quantities on a weekly basis during this period. If they show as sold out, click the 'notify me when available' button for updates. Calçots are Catalonia's celebrated green onions. Longer and more delicate in flavour than spring onions, they are traditionally grilled and served with salsa romesco, a special sauce made from dried red peppers, nuts, garlic, vinegar and olive oil. Our specially priced kit includes 1 bunch of calçots and two jars of Brindisa romesco sauce, just the right amount to serve them with.  Full contents list: 1 x 25 Calçots 2 x Brindisa Romesco sauce, 200g jar (contains milk, nuts and gluten) See here how to prepare your own Calçotada.

A thick, marbled cut from the shoulder, presa is prized for its juiciness and deep, savoury flavour. Best cooked medium rare you can treat it almost like a steak, it’s perfect for grilling, roasting, or slicing thinly for sharing platters. Señorío de Montanera raises its 100% Ibérico pigs on acorns and natural pasture in Extremadura’s ancient dehesas. Their careful stewardship of this ecosystem results in pork with remarkable tenderness and a rich, nutty complexity that reflects its landscape.Approximately 500–600g. 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.

A beautifully marbled shoulder cut, presa is prized by Spanish chefs for its tenderness and depth of flavour. Best seared and roasted or sliced for the grill, it’s a cut that balances richness with juiciness — a true showcase of Ibérico pork. Ibesa’s pigs are raised in the protected landscape of Los Pedroches, where centuries-old holm and cork oaks provide acorns for grazing during the montanera. As founders of the Los Pedroches PDO, Ibesa ensures every piece reflects the purity and tradition of the region. 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.

Lean, tender and delicately flavoured, solomillo (tenderloin) is one of the most versatile Ibérico cuts. Quick to cook and evenly textured, it’s perfect grilled, roasted, or sliced thinly for the barbecue. Produced by Ibesa, a family cooperative of farmers from the Los Pedroches region, this pork comes from 100% Ibérico pigs reared outdoors and fed on acorns during the montanera season. The result is meat of exceptional tenderness and a subtle, nutty richness. Approximately 600g. 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.

Pluma is a feather-shaped cut from the end of the loin, known for its delicate marbling and buttery tenderness. Cooked quickly on the grill or barbecue, it stays juicy inside while developing a rich, savoury crust. Ibesa’s 100% Ibérico pigs graze freely across the dehesas of Los Pedroches, feeding on acorns and wild herbs. This unique landscape and diet produce meat with exceptional flavour and a soft, melt-in-the-mouth texture. Approximately 600g. 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.

A beautifully marbled inner shoulder cut, prized for its succulence and rich flavour. Known as the butcher’s secret, secreto comes from between the shoulder blade and the loin — perfect for searing over a high flame to release its natural juiciness. Ibesa’s 100% pure bred Ibérico pigs roam freely across the rolling dehesas of Los Pedroches in northern Córdoba, feeding on acorns and native grasses under the shade of holm and cork oaks. This acorn-rich diet gives the meat its characteristic depth of flavour and melt-in-the-mouth texture. Approximately 600g. 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.

Rich flavour, hint of paprika. Pigs graze in La Rioja’s UNESCO Biosphere Reserve. Additive free.  Embutidos Luis Gil crafts organic, artisanal charcuterie from 100% purebred Duroc pigs raised in the Ocón Valley, La Rioja—a UNESCO Biosphere Reserve. The pigs roam freely year-round, feeding on homegrown organic grains, roots, and acorns. This sustainable, closed-loop farming approach ensures exceptional animal welfare, preserves biodiversity, and produces deeply marbled, flavourful meat. Certified organic and free from additives, gluten, lactose, and GMOs, Luis Gil charcuterie offers rich flavour and a leaner profile—ideal for health-conscious food lovers seeking authentic taste and responsible farming.