Cured Meats & Fish
Meat and fish are often preserved by salting, smoking, air-drying or pickling and form and everyday part of Spanish cuisine especially Tapas. Jamón is best known and very different to dried hams from other countires, this along with some olive, chorizo and boquerones, for example, make a no effort starter or tapas for a party. Simple!
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Fantastic quality, meaty anchovies Selected from high quality fish and preserved to keep their flavour rather than just salt. The company Conservas Gonsal was created in the year 2002 by Miguel-Ángel González–Barredo, born and raised in Santoña. With more than 30 years experience, Miguel-Ángel uses the local traditional techniques inherited from Scillian settlers in the area centuries earlier. View product details -
Fantastic quality, meaty anchovies Selected from high quality fish and preserved to keep their flavour rather than just salt. The company Conservas Gonsal was created in the year 2002 by Miguel-Ángel González–Barredo, born and raised in Santoña. With more than 30 years experience, Miguel-Ángel uses the local traditional techniques inherited from Scillian settlers in the area centuries earlier.
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Anchovy stuffed olives 5kg View product details -
Atun Claro en aceite de girasol 1kg: Arroyabe has produced artisan fish conserves for over 100 years from the small fishing town of Bermeo in the province of Biscay.Yellowfin tuna has a stronger flavour and darker pink colour than the bonito,the whole fish are cut, filleted and packed by hand. Fished using dolphin friendly methods.
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Atun claro en aceite de oliva 260g: Arroyabe has produced artisan fish conserves for over 100 years from the small fishing town of Bermeo in the province of Biscay.Yellowfin tuna has a stronger flavour and darker pink colour than the bonito,the whole fish are cut, filleted and packed by hand. Fished using dolphin friendly methods.
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Bonito en aceite de oliva: Arroyabe has produced artisan fish conserves for over 100 years from the small fishing town of Bermeo in the province of Biscay.This bonito is fished in the Cantabrian sea and is white in colour, low in fat and very delicate in flavour the whole fish are cut, filleted and packed by hand.
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Bonito en aceite de oliva 260g: Arroyabe has produced artisan fish conserves for over 100 years from the small fishing town of Bermeo in the province of Biscay. This Bonito is fished in the Cantabrian sea and is white in colour, low in fat and very delicate in flavour the whole fish are cut, filleted and packed by hand. fished in dolphin friendly ways.
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June offer: 20% discount, now £5 (normal price £6.25)Traditional smoked Asturian morcilla. This artisan morcilla has a strong smoked cured flavour. A much stronger and dryer morcilla than those found in other regions.
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Delicate European white anchovies fished in Spanish waters and preserved in white wine vinegar which gives them their distinctive flavour texture and colour.
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Cecina de Leon D.O.P:Cecinas Nieto is a family business dating back to 1965 based in Castilla y Leon. Our cut is the Sirloin of the beef which is available sliced or as a lump, it is air dried for a minimum of 12 months and oak smoked. Perfect as a tapa to contrast with Jamon.View product details -
Smoke cured Asturinan chorizo. These artisan mini chorizos have a lovely smoked flavour which can be used either for pinchos (little tapas) or in cooking which infuses the dish with smoked spices.
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A fully dry cured mild chorizo. This artisan product is made Fransiso Puigvert which have been making Jamon, chorizo and salchichon for over a hundred years. (approx weight)
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Artisan smoked chorizo from Asturias. This high quality well cured sausage is perfect for white bean stews such as the amazing Fabada Asturiana.
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Spicy slicing chorizo hot and full flavoured.This artisan product is made Fransiso Puigvert which have been making Jamon, chorizo and salchichon for over a hundred years. (approx weight)
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Sliced spicey Chorizo. This artisan product is made Fransiso Puigvert which have been making Jamon, chorizo and salchichon for over a hundred years.
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A dry cured spicy chorizo made in Soria Castilla y Leon by Moreno-Saez a small company set up in 1962. The altitude over 1000 meters above sea level gives this region a particularly cold and dry climate ideal for the dry curing process.|(approx weight)
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Fuet is a dry cured Catalonian salchichon. This artisan product is made Fransiso Puigvert which have been making Jamon, chorizo and salchichon for over a hundred years. (approx weight)
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This Jamon Serrano Grand Reserva is aged for over 15 months and has had the bone removed. It is produced by Francisco Puigvert, a 100 year old company from Girona in Cataluyna. View product details -
This Jamon Serrano Grand Reserva is aged for over 15 months on the bone, perfect for hand carving. It is produced by Francisco Puigvert, a 100 year old company from Girona in Cataluyna.
(Approx weight)
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Salt cod loin 600gr
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Produced in La Rioja this natural fresh chorizo Pincho is suitable for many tapas like chorizo cooked in red wine . net weight 200grs
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The best Chorizo for cooking with. Produced in La Rioja this natural fresh chorizo Oreado is suitable for many tapas like chorizo cooked in red wine . net weight 300grs
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Mousse de Fois gras 200g View product details -
Spanish cured salchichon coated in cracked black peppercorns.
4kg approx weight
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A whole smoked dry cured loin of pork from Asturia. This beautiful lomo is delicately smoked and artisan cured using traditional artisan methods. Perfect as a staple for tapas!
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Ventresca de Atun claro 111grs: Arroyabe has produced artisan fish conserves for over 100 years from the small fishing town of Bermeo in the province of Biscay.Yellowfin tuna has a stronger flavour and darker pink colour than the bonito, this is the tender belly of yellowfin tuna and is an absolute delicacy ,the whole fish are cut, filleted and packed by hand. Fished using dolphin friendly methods.
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Ventresca de bonito del norte 111grs: Arroyabe has produced artisan fish conserves for over 100 years from the small fishing town of Bermeo in the province of Biscay. This bonito is fished in the Cantabrian sea and is white in colour, low in fat and very delicate in flavour, this is the tender belly of yellowfin tuna and is an absolute delicacy ,the whole fish are cut, filleted and packed by hand.
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