Spanish Deli & Tapas

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.

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.

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.

This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 4 months. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture. 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

Aromatic lard for roast potatoes and baking. This product is made from the famous ibérico pigs of Spain, world renowned for its flavour and aromas. It is produced by rendering down the plentiful fat of the animals to produce a smooth, aromatic lard. It can be used as a cooking fat in making roast potatoes or in baking, to make beautifully light pastry.

Cárnicas Iglesias have been curing hams and chorizos since 1928. The careful craftsmanship behind their fine ibérico hams also produces the serrano ham and charcuterie in this selection. The Iglesias Charcuterie Selection contains thin slices of the classic Spanish charcuterie quartet: Serrano ham Lomo (pork loin) - cured with a touch of oregano Salchichón (salami) - cured with a bit of black pepper Chorizo - made with pimentón dulce Keep in a cool and dry place. Nutritional Information:    UoM Value Ham Loin Chor. Salch. Energy  kJ 1312 867 1791 1509 kcal 316 206 432 364 Fat g 22 5 36 27   of which saturates g 8.5 1.8 14 11 Carbohydrate g 1.3 1.6 0.6 1.9   of which sugars g 0.6 0.8 0.6 0.8 Protein g 28 39 26 27 Salt g 5.1 3.2 3.4 3.7 ALLERGENS:  Chorizo: MILK, LACTOSE  Salchichón: MILK, LACTOSE

Smooth creamy pate. Rich with oregano, brandy. With the full flavour of wild, not farmed, venison. 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.

This Ibérico salchichón is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. This salchichon (equivalent to an Italian salami) is nutty and rich with a touch of warmth from the black pepper. 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. 

Richly fatty cured pork belly. Hint of spice from pimentón. For streaky bacon with attitude. Freshly sliced in our Balham Deli. León paprika-rubbed rubbed smoked streak bacon  has the perfect balance of lean and fat and is marinated in pimentón to give a spicy heat to the rind. It adds a deep, salty smokiness to any dish or gourmet sandwich. In Spain, Panceta is also often referred to as bacon. Selection of quality raw ingredients is key. The cured belly pork is cut and then smoked over oak. Panceta is wonderfully versatile and adds flavour to the other ingredients it is combined with. In traditional slow-cook Spanish dishes such as Cocidos, often just a little is added for depth of flavour. Cecinas Pablo is based in Astorga, León, an area famous for its sausages, hams and cured meat. The dry climate and clean air provide the optimum conditions for curing meat. Pablo started as a butcher 30 years ago. Today his son (also named Pablo) continues his traditions. As a company, Cecinas Pablo is renowned in León & and throughout Spain as one of the best suppliers of Cecina (air-cured beef). They have a butchers shop and delicatessen in Astorga, while the factory where they prepare and cure their meat has expanded to double its size in the last few years. Vacuum-packed.  

These cooking chorizos, spiced with hot, smoked pimentón de la Vera are free from any artificial colours 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 mild, horseshoe-shaped cooking chorizo, produced in La Rioja, is particularly good either barbecued or poached in red wine. It has a rich, clean flavour with a hint of smokiness from the pimenton de la Vera and pairs exceptionally well with beans and pulses or good crusty bread.Unlike most producers, who rely on commercial cultures for fermentation, Embutidos Alejandro lets nature take the lead. The naturally occurring lactic acid bacteria in their facility kickstarts the curing process, creating a truly unique, terroir-driven flavour profile.

Acorn-rich, smoky. Lean shoulder meat, coarsely chopped. Generous flavour, slice and impact. Freshly sliced in our Balham Deli. This is a regional variant of the chorizo made using large pieces of acorn fed ibérico meat from the Dehesas of Extremadura, SW Spain. It is made with large pieces of lean meat, combined with sufficient fat to give it a pleasing texture, and seasoned with mild smoked paprika. The flavour is rich, nutty and intense with a pleasing note of warm smokiness. *Vacuum-packed

Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.

Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.

Oak-smoked chorizo, typical of the Asturias region and made following a traditional recipe. Try poaching in cider. The natural smoking process is done by hand using oak wood, which gives the sausages their distinctive flavour. Produced by Embutidos Naveda, a family-run business steeped in the traditions of Asturias. Their time-honoured recipes, passed down through generations, reflect a commitment to artisanal craftsmanship and the finest raw ingredients. A 2-star Great Taste Awards winner in 2025 Note from the judges: "This is a meaty chorizo with a well-judged spice and happy, natural smokiness. The judges appreciated the lean texture and really loved the delicate balance of all the flavour notes."

Packed with flavour, this selection of meats, known as "compango", is the perfect base for hearty stews like Fabada Asturiana. The natural smoking process is done by hand using oak wood, which gives the sausages their distinctive flavour. Produced by Embutidos Naveda, a family-run business steeped in the traditions of Asturias. Their time-honoured recipes, passed down through generations, reflect a commitment to artisanal craftsmanship and the finest raw ingredients.

These manzanilla olives are green, with a firm and meaty texture and are slightly spicy with a lightly bitter, briny flavour. Marinaded with guindilla chillies to add spiciness. Manzanilla are the most popular olive in Spain.  Serving suggestion: The perfect snack eaten on their own or they can also be added to salads, cocktails and dressings. *Please be aware the tins are fragile and can experience dents in transit. We will therefore not refund or replace any dented tins unless the product has been compromised or the tin is leaking.

Coated in lard and rosemary, this Manchego-style cheese has a dense and lightly crunchy texture, with buttery and herbal aromas. It is full flavoured and savoury, with a long and balanced finish. As with most Manchegos, this cheese is traditionally paired with membrillo. It also works very well on its own or as part of a cheeseboard, paired with a dry white wine or a dry sherry. The dairy opened in 1987 with the aim of producing authentic artisan Manchego cheese, in the municipality of Villarejo de Fuentes. The village, located in the heart of La Mancha, has always enjoyed clean air and a climate perfectly suited to the production of this style of cheese. With more than 1,500 square meters, the facilities are in a privileged location, where the sheep graze freely offering the best milk for their cheeses. Their mission has always been the same: the production of quality artisan cheeses using traditional methods and always opting for a sustainable agri-food chain. Net weight: quarter approx 750g, wedge approx 200g.

Beautifully creamy & peppery. Complex spice notes with age. Gorgonzola style, from verdant Asturias. Net weight: 500g Quarter, 250g Wedge.

A hard and, on occasion, crystalline texture. The aroma is intense, buttery and herbal, the flavour is full and rounded with hints of leather and dried nuts; the aftertaste is clean and long. Net weight: quarter approx. 625g, wedge approx. 240g.

Discover the hidden gems of Spanish cheesemaking with our Artisan Cheese Box: a curated selection of four exceptional cheeses that deserve the spotlight. From the nutty depth of Galmesan to the delicate, earthy notes of Garrotxa, these artisan cheeses are crafted with care by some of Spain’s most skilled producers. Each cheese in this box is a true standout: distinctive, rare, and full of character. Whether you’re a curious newcomer or a seasoned connoisseur, this selection is a celebration of Spain’s rich and varied cheesemaking traditions beyond the classics. Please note: The Galmesan included in the box will be freshly cut in our cheese rooms and not prepacked.  In the event that any of the above items are unavailable at the time of dispatch, we will substitute them with an equally delicious product. Because many of our cheeses are cut to order or carefully matured by hand in our London Cheese Rooms, they don’t have the same shelf lives you might find with more commercially produced cheeses. This is part of what makes them so special - they’re fresher, more natural, and treated with the care they deserve! Typical shelf life from day of dispatch:- Semi-hard & hard cheeses – vacuum packed, around 30 days.- Blue cheeses – foil wrapped, around 8 days.- Semi-soft, soft & lactic cheeses – wrapped in wax paper, around 8 days.

Indulge in the flavours of Spain with our Classic Cheese Box, featuring four exceptional cheeses that embody the heritage and craftsmanship of Spanish cheesemaking. From the bold tang of Monte Enebro to the silky richness of Torta de Barros, each cheese is a beloved classic, offering a perfectly balanced and authentic tasting experience. Please note: In the event that any of the above items are unavailable at the time of dispatch, we will substitute them with an equally delicious product.  Shelf life Because many of our cheeses are cut to order or carefully matured by hand in our London Cheese Rooms, they don’t have the same shelf lives you might find with more commercially produced cheeses. This is part of what makes them so special - they’re fresher, more natural, and treated with the care they deserve! Typical shelf life from day of dispatch:- Semi-hard & hard cheeses – vacuum packed, around 30 days.- Blue cheeses – foil wrapped, around 8 days.- Semi-soft, soft & lactic cheeses – wrapped in wax paper, around 8 days.

Let our cheesemongers surprise you with a handpicked selection of Spanish cheeses from the Brindisa Cheese Rooms in London! Chosen with seasonality and exceptional quality in mind, this box is perfect for adventurous cheese lovers who trust our experts to deliver something truly delicious. Each box includes three different cheeses from our ever-evolving range, with a total weight of around 450g. With no two boxes quite the same, it’s a great way to discover new favourites and experience the cheeses our team is most excited about right now.  Shelf life Because many of our cheeses are cut to order or carefully matured by hand in our London Cheese Rooms, they don’t have the same shelf lives you might find with more commercially produced cheeses. This is part of what makes them so special - they’re fresher, more natural, and treated with the care they deserve! Typical shelf life from day of dispatch:- Semi-hard & hard cheeses – vacuum packed, around 30 days.- Blue cheeses – foil wrapped, around 8 days.- Semi-soft, soft & lactic cheeses – wrapped in wax paper, around 8 days.

Celebrate 60 years of Perelló with our olive selection pack, now in a brand-new, branded Perelló box – perfect for gifting! This pack includes all three of our signature Perelló olive snacks: Gordal Olives – Big, green, and crisp, these iconic olives are a chef's favourite and are even better when stuffed with orange. Manzanilla Olives – A classic Spanish table olive that’s perfectly moreish and always a crowd-pleaser. Olive and Pickle Cocktail Mix – A tapas bar favourite, packed with the perfect balance of flavour. Each variety is marinated with a little kick from guindilla chillies, adding just the right amount of heat. Please note that the tins are delicate and may get a little dented in transit. We don’t offer refunds or replacements for dented tins, unless the product inside is compromised or the tin is leaking.