Spanish Deli & Tapas

Rich, buttery flavours. Delicate truffle. Aromatic. From the top Manchego makers. Winner: Silver at the World Cheese Awards 2023 Sierra la Solana is a hard, pressed Manchego style cheese with the subtle taste of natural black truffle (Tuber Melanosporum). Made using the unpasteurised milk of Manchega sheep and natural Spanish black truffle. Each cheese is made by hand and matured for a minimum of 3 months. The rind is natural and edible. Net weight: 230g  

This small cheese has a soft and dense texture with crushed Italian black truffles. It combines fresh aromas of a young sheep’s milk cheese with luxurious, earthy truffle notes. Elegant and delicious balanced between sweet, creamy and mushroomy flavours. Perfect accompaniment: Olive Oil Ship Bicuits. Try this Baked Pastura recipe. Net weight: ~380g

Fresh milk flavour. Aromatic herb, savoury & fruity pink peppercorns on rind. Shepherd's cheese. Perfect addition to a cheese board. The colourful look of it and the lactic clean flavours will balance masterfully your cheese board selection. Alternatively, add it to your favourite salad to add a fresh, lactic and indulgent note.

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.

Earthy toffee sweetness of acorns. Savoury undertone. Hints of fruitiness. Lingering intensity. The Brindisa bellota ham is made from pigs of 75% iberico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives. The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish.  The ham in this pack has been hand-carved by a master carver. 

This hot cooking chorizo follows a Riojan recipe with hot smoked pimentón de la Vera DOP and a hint of garlic.  A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, or a summer lentil salad, or add a few slices to a bean and vegetable stew. Make a Spanish breakfast with chorizo, eggs and fried potatoes. Serve a little diced chorizo as an accompaniment to white fish or a garnish to a creamy soup. Poach slices in a red Rioja and serve with crusty bread. Add a little to a Spanish tortilla potato omelette.  To create a chorizo roll as we do at Borough market, butterfly the sausage, grill on both sides and serve in a bun with roasted piquillo peppers, fresh rocket and olive oil. Free from colourings, additives and preservatives. 

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."

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. 

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

Earthy toffee sweetness of acorns. Savoury undertone. Hints of fruitiness. Lingering intensity. The Brindisa bellota ham is made from pigs of 75% Iberico breed that have fattened up on acorns on the dehesa of Extremadure for 10-12 weeks at the end of their lives. The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months. The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish. The ham in this pack has been hand-carved by a master carver.

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.

Soft, rich, buttery. Remarkable clean sweetness. A regional speciality. From maker Señorío. Freshly sliced in our Balham Deli. Lomo doblado is made from the meat of acorn fed ibérico pigs that have fattened up on the dehesa of south western Spain. The cured loin of de bellota ibérico 100% pigs is considered to be one of the finest pieces of charcuterie produced in Spain. Made from the tenderloin; this artisan product, produced without paprika, is based on a traditional recipe from Extremadura, re-discovered by Señorío de Montanera. The whole loin is folded in half, coated with lard and cured. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams. A 3-star Great Taste Awards winner in 2024 For best results, remove from fridge at least 30 minutes before serving.  Vacuum-packed

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.

Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed

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.