under-10

Firm sardines in chilli-infused oil with a balanced heat and a rich, savoury flavour. Perfect for tapas. Sustainably sourced from the Gulf of Cádiz and Algarve, these sardines are fished in season by small boats and processed entirely by hand. Cooked gently in water and salt before being packed in chili-infused olive oil, they retain their firm texture and vibrant flavour. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish.

Sardines in rich tomato sauce: a classic recipe from Galicia and Portugal. Try on a baked potato! Sustainably sourced from the Gulf of Cádiz and the Algarve, these sardines are fished in season by small boats and processed entirely by hand. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish. 

Firm, juicy hand-filleted sardines in olive oil. Exceptional flavour. Perfect on toast or salads.  Sustainably sourced from the Gulf of Cádiz and the Algarve, these sardines are fished in season by small boats and processed entirely by hand. Cooked gently in water and salt before being packed in olive oil, they retain their firm texture and vibrant flavour. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish. 

Tangy with creamy, buttery texture. Mountain blue cheese wrapped in maple leaves. A lot going on. The Valdeón Picos Blue is a pasteurised blue cheese made from a blend of approximately 90% cows' and 10% goats' milk, and animal rennet.The Picos Blue is a semi soft blue cheese created in the Picos de Europa mountains of northern Spain.  Bold and salty, the uniqueness of this cheese lies in the manufacturing process. This includes a long maturing in cold, damp cellars to produce a granular texture and blue mould filled cavities. Similar to Roquefort, with an equally powerful aroma. It is delicious by itself , as part of a classic Spanish cheese board, or used in salads, stuffings, quiches, with red meat, on toasts, and in dips and sauces. It is also a great cooking cheese with a nice melty texture. It has a Protected Geographical Indication (PGI), meaning it is made to strict criteria using high quality ingredients.  Taste profile: Fresh and earthy aroma with hints of blue. A buttery, melt in the mouth texture, with nutty, mushroomy, sometimes spicy flavour.

The goat's curd cheese is fresh, clean and light in flavour with a melt-in-the-mouth texture. Smooth and light textured, it is yogurt-y and freshly goat-y in taste. It's a versatile ingredient for cooking, in sweet or savoury dishes. It can be used in salads, pasta dishes, dips, as a stuffing for roasted vegetables, in cheese cakes, tarts, and as an accompaniment to granola and fresh or stewed fruit. Learn more about how Elvira Garcia cheeses are made - watch the video here. Net weight: 270g

These small fruit wheels from Paiarrop are made only using two ingredients: pressed whole pitted Deglet Nour dates and Marcona almonds. The Marcona almonds are the very best that Mediterranean Spain produces: moist, and rich in oil for extra flavour. Dates are full of energy and fibre so they are a very healthy sweet snack. This wheel is ideal eaten thinly sliced on its own, or as an accompaniment to a Spanish cheese board.

These small fruit wheels from Paiarrop are made only using two ingredients: pressed whole dried Pajarero figs and Marcona almonds. Pajarero figs are produced in Extremadura and they are recognised for their rich sweet flavour, their delicate skins and succulent juicy texture. The Marcona almonds are the very best that Mediterranean Spain produces: plump, creamy and rich in oil for extra flavour.  Sweet and fragrant figs, plump oil-rich almonds melded in an iconic Spanish accompaniment to cheese.

Salty and sharp these capers are uniquely delicious; non-pareil in fact means “without equal” in French and it is applied to the smallest capers with the most delicate flavour. Capers are produced from the unopened flower bud of the caper bush (whilst caperberries are the fruit of the same plant). These buds are picked, dried in the sun and preserved in rock salt. They are a versatile ingredient, adding flavour to dressings and creamy sauces (try it with horseradish) or add to potato salads or eggs. They are a perfect partner to white fish.

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.

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

Clean, porky aromas. Balanced sweetness and salt.  Cured for a minimum of 12 months, this ham has developed a full and complex flavour and a firm, dense texture.

This sliced salchichon is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura. This salchichon (equivalent to an Italian salami) is simply seasoned with salt and black pepper, allowing the rich flavours of the acorn fed pork to come clearly through. This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were: "Lovely fatty sheen to the meat. Sweet aromas with a slight pepperiness. The sausage has a good mild porky flavour with sweetness from the fat. Pepper seasoning is well observed."

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. Approximately 250g.

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 or casseroled with equally good results. The flavour is pleasingly meaty, the texture is firm. Approximately 250g

Roast pork taste. Hot paprika kick at the end. Fires up bean stews. Great to grill on the parilla. These cooking chorizos, spiced with mild- and hot-smoked paprika, are free from any artificial colourings or preservatives and are an excellent ingredient in many different dishes. At their best poached in wine or cooked in a casserole, they add a depth of flavour, a hint of smokiness and a beautiful colour to whatever they are cooked with. This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were: "Plump, generously sized sausage with a good colour, nice presentation, not a traditional chorizo appearance. The flavour is good and spicy. Juicy and smoky from the paprika."

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.

This cured pork loin is made from the meat of carefully selected white pigs in the province of Teruel, Aragon, a region famous throughout Spain for the quality of its cured pork products.  The fresh loin marinates in salt and paprika for about 5 days before being cured for a period of 3 months to produce a lean but flavourful piece of charcuterie.

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.

Cecina is a traditional product that has been made in the north of Castile and Leon for many hundreds of years. The best is reckoned to come from Astorga, where the quality of the cattle, high altitude and cold, dry winters provide the perfect conditions for its production.  Rich, and deep flavoured with a hint of iron and a distinct flavour from the natural smoking process. This product has been awarded with 1 star in the Great Taste Awards 2024. The judges' comments were: "Deep, rich, attractive colour on these very lean thin slices. Very subtle smoky overtone on rich, sweet tasting beef which is so tender it melts on the tongue. A good moisture level, rich and with complex flavours from the natural smoking, the iron comes through well."

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

These cooking chorizos, spiced with mild, smoked paprika are free from any artificial colourings or preservatives and are an excellent ingredient in many different dishes. At their best poached in wine or cooked in a casserole, they add a depth of flavour a hint of smokiness and a beautiful colour to whatever they are cooked with.

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. 

These cooking chorizos, spiced with mild, smoked paprika are free from any artificial colourings or preservatives and are an excellent ingredient in many different dishes.  At their best poached in wine or cooked in a casserole, they add a depth of flavour, a hint of smokiness and a beautiful colour to whatever they are cooked with.

Smooth, mousse pate. A hearty taste of wild partridge with creamy chicken liver, spices and brandy. Part of a range of three rich and delicate pates, which pair perfectly with Perello pickles (there's a tongue twister!). 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.

Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured chorizo Magno is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour.