Products under £10

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. 

Riojan recipe. Rich, balanced, oaky. Long matured. A unique chorizo. Easy slicing. 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 Magno velita chorizo 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. Any surface mould on this product is entirely natural and should just be rubbed off with a damp cloth

Juicy, aromatic, smoky Riojan recipe. Distinct heat. Pan fry for cocktail coins. This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can either be cooked, or eaten on its own, but sliced more thickly than you would a fully cured chorizo.  Made using only meat from the shoulder, belly and jaw combined with either hot or mild smoked paprika and subsequently dried for a couple of weeks.

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 style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can work well in a number of different recipes, or eaten on its own, but sliced more thickly than you would a fully cured chorizo. Made with the same ingredients as the Alejandro Barbacoa cooking chorizo but with mild, smoked paprika and subsequently dried for a couple of weeks.

The Alemany chestnut honey is harvested in the summer in Galicia, Burgos and Leon. It has a dark amber colour, almost opaque, with a floral, slightly woody aroma. The flavour is deep with hints of saltiness. Delicious eaten simply on toast or drizzled over fresh cheese. This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were: "Beautiful sap like colour. Pleasing texture. Strong upfront floral flavour with hints of caramel. Dark and slightly opaque, not overly sweet, with an almost peaty layer within the flavour."

Alemany orange blossom honey has an intense floral aroma with a mild, sweet flavour balanced by sharp, citric notes. It's an excellent honey to use in the kitchen, equally good in sweet or savoury dishes. Used in the deep fried Monte Enebro dish in our restaurants.  A 2-star Great Taste Awards winner in 2025

As with the majority of Christmas specialities, this soft turrón is predominantly made of almonds and honey combined to give a rich, melting sweet. Made from 70% indigenous Marcona almonds, toasted and ground finely, then combined with rosemary honey, the turron is sweet, rich and nutty. A 1-star Great Taste Awards winner in 2025

Delicious thin leaves of 70% cocoa chocolate with a touch of Mediterranean salt, made following the traditional method of selection, roasting, refining and conching. These fine leaves are characterized by an intense flavour that is long in the mouth and has a toasted note. Ideal enjoy yourself or to share after dinner.  Taste profile: Smooth bittersweet dark chocolate with bursts of savoury intensity.

Delicious thin leaves of 70% cocoa chocolate with a touch of Mediterranean salt. They come in a lovely tin decorated with a vintage illustration from the early 1900s. Perfect for gifting and stocking fillers. Smooth bittersweet dark chocolate spiked with bursts of savoury intensity. These are a guilty pleasure to enjoy on their own or with an espresso.

Tender cured fish, salty & savoury. Crisp on the outside. Creamy bechamel inside. Delicious canapé. Ameztoi Croquetas are made following a family recipe. Local milk from cows grazing nearby makes a rich and creamy bechamel sauce. Coated with homemade breadcrumbs for a deliciously crispy texture.  Made using cod that is locally sourced from nearby coasts and slow cooked for intense flavour. Deep fry from frozen in very hot oil at 175°C for 4 and a half minutes. Leave to rest for 2 minutes before serving. This product contains non-pescetarian ingredients (pork gelatine). For a pescetarian/vegetarian alternative, try our Wild Mushroom Croquetas, Frozen, 1kg Brindisa will take all due care to package this item in a way to keep it frozen for up to 24 hours, and goods must be unpacked immediately upon delivery. If you are based in one of the delivery areas where we can’t guarantee next day delivery, please consult our Customer Service team for advice. Items that have defrosted in transit may be treated as fresh, with a reduced shelf life.

Rich and savoury. Crispy on the outside. Creamy bechamel inside. A fantastic tapa. Ameztoi Croquetas are made following a family recipe. Local milk from cows grazing nearby makes the perfect base for a rich and creamy bechamel sauce. Coated with homemade breadcrumbs for a deliciously crispy texture.  Made using finely diced Ibérico ham and shoulder ham from famous curing region, Guijuelo. Deep fry from frozen in very hot oil at 175°C for 4 and a half minutes. Leave to rest for 2 minutes before serving. *Brindisa will take all due care to package this item in a way to keep it frozen for up to 24 hours, and goods must be unpacked immediately upon delivery. If you are based in one of the delivery areas where we can’t guarantee next day delivery, please consult our Customer Service team for advice. Items that have defrosted in transit may be treated as fresh, with a reduced shelf life.

Croquetas are a typical Spanish finger food, great for parties. They are made with bechamel rather than potato, like French croquettes. They are crisp, golden brown bites with the earthy flavours of wild and porcini mushrooms. Ameztoi Croquetas are made following a family recipe. Local milk from cows grazing nearby makes the perfect base for a rich and creamy bechamel sauce. Coated with homemade breadcrumbs for a deliciously crispy texture.  Deep fry from frozen in very hot oil at 175°C for 4 and a half minutes. Leave to rest for 2 minutes before serving. This product contains non-vegetarian ingredients (pork gelatine). For a vegetarian alternative, try our Wild Mushroom Croquetas, Frozen, 1kg Brindisa will take all due care to package this item in a way to keep it frozen for up to 24 hours, and goods must be unpacked immediately upon delivery. If you are based in one of the delivery areas where we can’t guarantee next day delivery, please consult our Customer Service team for advice. Items that have defrosted in transit may be treated as fresh, with a reduced shelf life.

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.

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.

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.

Llagar de Oles is an extraordinary vinegar produced in Asturias, a lush region of Spain renowned for its cider-making heritage. This vinegar is made using the minimal intervention Orléans method: the oldest and slowest method of vinegar making. Aged in Chestnut barrels, it is made from apple varieties selected from the harvest of their own orchards. Considered amongst the best Asturian cider vinegars, its moderate acidity makes it a very versatile product.Taste profile: Aromas of fruit with notes of wood, complex and balanced cider flavours with hints of butterscotch. You can really taste the distinctive, crisp cider flavour. This vinegar pairs particularly well with roasted pork, but is also a great all-rounder in stews, pickles, fish and all kind of salads. Or try mixing it with carbonated water for a healthy, refreshing drink.

Tolosana round black beans are originally from the Basque country, though our 2024 harvest is from Castilla y Leon. The name comes from the market town of Tolosa where local folk have bought and sold these medium, round and dark little pearls for centuries. Its cultivation is now more extended as its appreciation grows.  View recipe. Harvested in Autumn 2024 Find out some cooking tips and tricks from Monika here

Both sweet and smoky. Melting texture. 100% natural. Pure indulgence for chorizo lovers. This sliced chorizo is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura. This sausage is simply seasoned with salt, garlic and mild, smoked pimenton de la Vera, creating a perfect balance between the smokiness of the spice and the rich flavours of the acorn-fed pork.

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, 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, 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.

Spanish dry riñón beans packed in a cloth sack. Similar to a cannellini bean, these medium sized, white kidney beans have a dense texture which is well suited to use with full flavoured ingredients. Use this beans to prepare pan fried white beans with black pudding and swiss chard. If looking for a cold dish, go for a beans and salt cod salad.