Spanish Deli & Tapas

Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa. This DOP Extremadura Ibérico de bellota ham is made from animals 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. 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. Señorio 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.

This DOP Extremadura Ibérico de bellota ham is made from animals 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. 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. Señorio 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

These small, finger sized, peppers were brought to Spain from Mexico by returning conquistadores and first cultivated in a Galician monastery, where they became known as Pimientos de Padron. They have now become a popular tapa in Spain, served fried and sprinkled with salt; they taste fresh and mild with an occasional spicy pepper providing an exciting contrast!

Tree ripened black Empeltre olives from Aragón are preserved in the jar without the addition of any brine or marinade. This means that the full, fragrant flavour of the olives, along with the luscious oiliness of the texture, is allowed to shine out.

These large, plump sardines are caught at dawn in the waters near Rianxo, Rio de Arousa, using Xeito – a sustainable fishing method dating back to the 15th century. With only 425 licensed boats in Galicia, it remains a rare and highly respectful way of fishing. Each sardine is carefully taken from the net by hand to prevent bruising, then canned the very same day without ever being frozen. This meticulous process preserves their firm flesh and glossy skin, resulting in a delicate flavour and silky texture. Enjoy them on their own, with crusty bread, or alongside fresh vegetables for a simple yet exceptional tapa. A true taste of Galicia’s maritime heritage.

Magnificent extra large fillets. Simply enjoy whole with buttered toast or tomatoes.  Caught in season, between April and June, these anchovies thrive in the cold, turbulent waters, resulting in fleshy, tasty fish with a higher fat content. Each anchovy matures in barrels for a minimum of 6 months and is meticulously filleted by hand and preserved in premium olive oil by expert masters. Each 55g pack contains 6 to 7 fillets.

Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

These top quality mussels are cultivated in the Galician estuaries in floating platforms called bateas. From the Ria de Arousa, the largest mussel farm in the world, they are larger and meatier than most. To prepare them to gourmet standards their hairs are cut with scissors to get a smoother mussel. They are boiled and then fried before being hand packed in a gentle, very fine, marinade made from fresh ingredients. These mussels are large and meaty and the escabeche is very gentle, warm with a slight sharp finish. The simplest way to serve these is to top a Sarriegui crisp with a mussel and down it in one or just with a piece of freshly baked sour dough. From the book "Brindisa - The True Food of Spain": "To add a touch of freshness and colour, drain the mussels from their tin, keeping the marinade to one side. Finely chop 1 medium ripe tomato, 1/4 medium red pepper and the white of spring onion and mix into the marinade. Put the mussels back in the tin and spoon the marinade over the top." A 1-star Great Taste Awards winner in 2024

Rich, succulent sardinillas. Unique Galician Rías ecosystem. Gently grilled. Pop on rustic toast. All of these sardines are fished in the plankton-rich waters off the coast of Galicia, between June and October, and processed immediately. They are prepared by hand and put into wire trays and gently steamed, before being packed by hand into tins, which are filled up with olive oil. They have a firm texture and a mild, deeply agreeable flavour. This product has been awarded with 2 stars in the Great Taste Awards 2016. The judges' comments were: "Tiny sardines that are bathed in very pleasant-tasting oil. We love their size and their firm texture and simple uncomplicated but good flavour. Very agreeable sardines! They would be great for canapes or other finger foods because of their size too."

Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.

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. 

Intensely spicy, a big beast of a cheese. Cave-aged. Spain's mountain Roquefort.  Matured in our Cheese Rooms  A much celebrated and strictly artisan cheese with a crumbly texture that melts in mouth. Matured in mould rich caves, this beautiful cheese conveys an explosion of intense nuttiness and spiciness. The paste is well streaked with blue veins and cavities. A rich dessert wine, like sweet PX sherry, makes a perfect contrast with this cheese. Perfect accompaniment: a slice of quince paste on top to balance the flavours. "The first notes are an explosion of nuttiness on the tongue that turn to a truffle intensity. Then comes a smokiness and finally the long aftertaste: dense, spicy. This is the cheese of the Gods" Will Self Try our Steak with Cabrales Sauce recipe. Net weight: 150g wedge approx.  

This freshly made cheese is made with full fat pasteurised goat’s milk and traditional rennet. No preservatives are used in its production. Taste profile: The aroma is clean and lactic, like cooked milk. Soft, moist textured, with a sweet, milky, light taste, with hints of malted cereal. Ideal for breakfast with fresh figs. Delicious on olive oil drizzled toast with avocado and a sprinkle of crushed La Chinata chilli flakes for a healthy, filling snack. The mild taste of this fresh cheese is ideally suited to those who are looking for alternatives to fresh cow's milk cheeses. Learn more about how Elvira Garcia cheeses are made, watch the video here. Net weight: 270g

Crunchy, mature, big flavour. Parmesan meets buttered popcorn. Winner: Super Gold at the World Cheese Awards 2023 A cooked, pressed cheese made in the style of traditional Alpine cheeses. It is made with fresh milk from cows that graze freely in Galician meadows.Its flavour and texture are reminiscent of Parmesan and Grana Padano cheeses

Caspe is a rare olive, indigenous to Aragón. Only 100 hectares of the olives are cultivated and, until quite recently, it was on the verge of extinction as it was not considered a commercially profitable variety.  This green olive paste is very aromatic and has an intense bitter flavour with a hint of fresh fennel.  Use it to add a deep, fragrant olive flavour to sauces, dressings and marinades.  

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."

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

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

Made from the meat of pigs fed on organic cereals, legumes and foraged food, and with minimal use of antibiotics, avoiding chemicals in the food chain. Cured by a specialist family company in Segovia. This cured chorizo is simply seasoned with salt, black pepper and mild paprika, allowing the clean flavour of the organic meat to come clearly through.

Made from the meat of a herd of pigs that range freely on the dehesa of Andalusia, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. This chorizo is mildly seasoned with sweet paprika to give a touch of warmth.

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 over an open fire and served with salsa romesco, a special sauce made from dried red peppers, nuts, garlic, vinegar and olive oil. See here how to prepare your own Calçotada.

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.

Delicate, moist, clean flavour. 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.

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.

Smoky, touch of heat. 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.