Spanish Ingredients

Pata Negra (black-footed pigs) are fed on acorns throughout their lives, giving them flavour and texture like no other. The delicate meat melts in your mouth thanks to its rich marbling and the sweet nutty flavour is quite different from normal pork. 

Pata Negra is the name of a superior breed of black footed pig. Pata Negra literally means black foot. These pigs forage for two and a half years on acorns and roots, and roam freely all their lives. The acorns give their meat a rich, buttery flavour, and this Iberian ham is considered to be as good...

Some of the finest charcuterie available form Southern Spain. No.1 Grade Lomo Iberico is simply stunning. Acorn fed and free range, this cured pork fillet comes from the 'Black Leg' pigs. Their diet of acorns fattens them up and gives them the most delightful flavour. Rich, buttery, and mouthwaterin...

The highest quality Iberico Chorizo, fed on acorns (bellota). These 'Pata Negra' (black foot) pigs are free range and hung for 24 months producing the highest grade chorizo that is second to none. Tantalize your tastebuds with this exquisite Spanish artisan chorizo.

We're fans of salami here at Fine Food Specialist, and none more so than this amazing Iberico salami. The free range pigs that this salami is produced from roam the forests and subsist on a diet completely made from acorns which gives the salami a deep, nutty flavour. Keep it simple and serve it sli...

One of the gems of the charcuterie world, Jamon Iberico Bellota is one of the finest cured hams in the world. This whole ham is a real showstopper in addition to being delicious and is ideal of those special occasions. Jamon Iberico is also known as Pata Negra, which literally translated means black...

Iberico pork cheeks are one of the most tender gourmet delights imaginable when cooked correctly. The Iberico pigs feed on acorns which gives the meat amazing richness and a texture that melts in the mouth.

These fantastic Iberian pork racks are second to none. With incredible flavour and extreme succulence, Iberico pork is the pork equivalent to Wagyu beef. The Iberian pig is completely different to normal pigs in that its meat is dark as opposed to light, and due to their rich diet of acorns and wild...

Presa is considered to be the finest cut of the Iberian pig. It is the cut attached to the shoulder at the head of the loin. The presa is best cooked slowly and served medium to medium rare. The meat has a very high marble content and is the pork equivalent to Wagyu beef. The flavour and tenderness ...

The Secreto is the equivalent to a cut from the shoulder blade and the head of the loin. This cut of iberian pig is best served medium to medium rare but should be warm in the middle to allow the fat from the high marbling to release its flavour. Baste in a hot pan for 2-3 minutes on each side and t...

Iberico bellota pigs are fed on acorns, giving the meat a beautiful sweet nuttiness. The pluma cut is found at the bottom end of the loin and is the pork equivalent to the flank and is very succulent and delicate. This meat is heavily marbled and is the pork equivalent to wagyu beef. It really ...

The solomillo is the fillet or tenderloin. The most tender piece of meat available as it comes from an unused muscle. The fillets weigh around 350g each so there are typically three pieces to a kilo.The Iberico solomillo is heavily marbled with rich, acorn flavoured fat - it really is exceptional me...

This is simply the best of the best in the charcuterie world. Juan Pedro Domecq use wholly traditional artisan methods to rear and cure the lampiño Iberico pigs. They roam free in the Dehesa, or acorn woods, and enjoy four months of an acorn-rich diet during the Montanera, or acorn season. Th...

Iberico pork and ham really are the icing on the cake when it comes to specialist charcuterie. Free-range, well-exercised and fed on an acorn and shrub-based diet, the meat from these 'black foot' pigs is dark in colour with a deep, rich taste and a generous marbling of fat.  This three-part se...

The Bay of Biscay where the Cantabrian Sea kisses the shores of Northern Spain is rich with sea life and renowned for having the best anchovies in the world. These live up to their reputation with a fantastic flavour and flesh that melts in your mouth - we haven't found better. Unlike many...

Ventresca or Tuna belly is the finest part of the fish as it has the most fat content. Rich in flavour and melt in the mouth texture, the Tuna belly is the most prized part of the Tuna and as the ratio of belly to loin is far less, it commands a much higher price. When you taste the Ventresca you wi...

Spanish almonds are a real treat, and this sweet, buttery variety is counted as a great delicacy. They have been blanched, fired and sprinkled with sea salt, all ready for your next gathering or cocktail party. 

Squid ink is used primarily in Italian and Spanish cuisine and is valued for its rich flavour and, of course, the black colouring it gives any dish it is added to. Risotto and pasta dishes are traditionally where it comes into its own and when paired with the sweetness of shellfish, the result is a ...

This rich and distinctive sliced ham will create a lasting memory. Produced in Jabugo in southern Spain, this 100% Iberico bellota ham is cured for an astonishing 40-52 months. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes...

This rich and distinctive ham will create a lasting memory. Produced in Jabugo in southern Spain, this 100% Iberico bellota ham is cured for an astonishing 40-52 months. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes for an...