Spanish Ingredients

Calcot onions are similar to spring onions, but they are larger at around 20cm in length. Harvested in late winter, the onions are exclusively native to Catalonia in Spain. They are most popularly enjoyed grilled and steamed in a layer of newspaper, which leaves a chargrilled skin and inside a delic...

This sliced ham is packed with intense flavour, which comes from the paprika, garlic, oregano and olive oil that the 100% Iberico pork lomo is marinated in. The exquisite flavour of the lomo is due to Iberico pigs being purely fed on a diet of acorns and wild herbs, and being free to roam in their l...

Notable for its rustic appearance, a slightly more rugged shape due to its natural casing, Morcon is a charcuterie cut that meat-lovers must try. This type of chorizo is combined with little fat, and has a succulent texture and a sweet and smokey flavour due to the Iberian pigs’ diet of acorns...

Don Bocarte's tuna in olive oil is sourced from the Atlantic ocean in April, May and June. The olive oil ensures a moist tenderness and preserves the tuna's strong, rich flavour. Add a squeeze of lemon or a sprinkling of Bottarga and this tuna is perfect in a summer salad or combined in a pasta dish...

With a curing period of 48 months, Casalba Iberico Bellota ham is famed for its rich, nutty distinctive taste. Also known as Pata Negra, Bellota jamon is highly prized in the culinary world and owes its delicious flavour to the Iberian pigs which roam freely in native oak forests and are f...

These Cantabrian anchovies, sourced from Santona, are lauded as the 'best anchovy in the world' in terms of flavour and repuation. Fished in the heart of the Bay of Biscay, these white fresh anchovies are marinated in cider vinegar for 2 hours and packed with extra virgin olive oil to preserve their...

These Cantabrian anchovies, sourced from Santona, are lauded as the 'best anhcovy in the world' in terms of flavour and repuation. Fished in the heart of the Bay of Biscay, these fresh anchovies are maturated in salt for 8-10 months and marinated in extra virgin olive oil.  Due to their salty, ...

Bluefin tuna belly, or toro as it is also known, is one of the most prized cuts of the highly regarded fish. Only a small portion of it is available on each tuna so it commands a high price, but when it melts like butter in your mouth you will see why it is so sought after. Don Bocart...

This is a classic croqueta, much loved for its delicious simplicity. The combination of nutty, buttery, salty Iberico ham is taken to the next level in the presence of a rich and creamy béchamel and a coat of crisp, golden breadcrumbs. Just defrost a few, pop them into hot oil, shallow or dee...

This is deep fried decadence! A rich and creamy béchamel is the base upon which layers of flavour are built. White truffle oil from Piedmont adds an intense boost, while delicate fried eggs and rich foie gras entier lend creaminess and depth to the silken middle. A crisp, golden exterior is t...

Luxuriate in the creamy richness at the heart of these decadent foie gras croquetas. Lifted by piquant apple and encased in a crisp coating of breadcrumbs, the result is devilishly moreish. They are so easy to prepare, just take as many as you need from the freezer and allow to defrost for 15 minute...

Iberico pork fat is pure rendered lard. With its intensely creamy texture and nutty flavour, Iberico pork fat is considered the extra virgin olive oil of meat. For your next Sunday roast, why not use it to make the most amazing roast potatoes you will ever bring to your table?

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...

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...

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 ...

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. 

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...

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...

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...