Spring Eating

Refreshing, creamy, nourishing. Sweet aromatic nuttiness with ripe tomato acidity. The almond and tomato gazpacho has delicious creaminess on the tongue, with a bit of texture from the almonds, and a beautiful balance of sweet nuttiness and ripe tomato acidity, brought together by the richness of Andalusian Extra Virgin Olive Oil.

Refreshing, richly earthy, nourishing. Sweet fruitiness, depth of ripe tomatoes. Hint of cumin.  The beetroot gazpacho is a beautiful deep purple; it combines a rich earthiness with sweet fruitiness and the depth of ripe tomatoes, balanced by a well-judged touch of red wine vinegar and Andalusian Extra Virgin Olive Oil. It has a hint of cumin on the finish.  Combining earthiness, sweetness and acidity, this is a beautifully balanced gazpacho.

Online Exclusive1 x Tomato Gazpacho 1 x Tomato and Beetroot Gazpacho  1 x Tomato and Almond Gazpacho  Gazpacho is probably the most familiar and iconic Andalucian recipe with ripe, flavoursome Spanish tomatoes. Enjoy this refreshing gazpacho in three delicious flavours: the classic tomato recipe, tomato and beetroot, tomato and almond.  This trio offers an interesting, diverse and delicious range of flavours.

Online ExclusiveRefreshing, vibrant, nourishing. Sun-ripened tomatoes, cucumber, pepper, olive oil, sherry vinegar. Gazpacho is probably the most familiar and iconic Andalucian recipe. Using ripe, flavoursome tomatoes along with cucumber, onion, peppers, olive oil and sherry vinegar, the soup is fresh and vibrant with a depth of flavour and a refreshing, balanced acidity which makes it perfect for a hot summer's day. Contains 10 Tomato Gazpacho. Suitable for home freezing.

Unparalleled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This hot version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Unparalelled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This mild version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Great impact in any dish. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown and packed in Navarra, these piquillo peppers are roasted and then peeled and packed by hand in their own juices. The strips are a by-product of the peeling and their flavour is intense, sweet and mildly piquant.

Gently firm. Mild bitter finish, sweetened with herb dressing. A delicacy with sculptural beauty.Navarrico Artichokes are crafted using time-honoured techniques passed down through generations of the Salcedo family. The artichokes are partially cooked, with their leaves carefully removed and hearts meticulously trimmed by hand. This attention to detail ensures that each artichoke retains its tender texture and rich flavour, capturing the essence of traditional Spanish preservation methods.The nuttiness of the artichoke hearts is enhanced by the citrussy tang of the white wine vinegar, while the parsley and basil add a fresh, herbal dimension. The sunflower oil provides a mellow base that rounds out the overall taste, resulting in a rich and delicate product.

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!

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