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Want to know how to prepare padrón peppers the traditional Spanish way? Before Javier takes you through his simple step by step padrón pepper recipe and what to have with padrón peppers, let’s find out exactly what padrón peppers are.

What are padrón peppers?

Padrón peppers, known as pimientos de Padrón are wonderful bright little green peppers from the Galicia region of Spain. Fried, sea salted and served in tapas bars throughout Spain, they are big favourites with everyone from locals to tourists.

Most, but not all padrón peppers are mild. In fact, they are famous for their “game of chance” in terms of heat. Some peppers in a batch are mild but others which may be maturer are spicier, so you gamble each time you enjoy one.

The history of padrón peppers

Named after the town of Padrón in Galicia, they were originally brought from Mexico in the 16^th century by conquistadores and then grown in a Galician monastery in Herbón.

The Galician climate, with its high rainfall and mild temperatures, enabled the padrón peppers to adapt and evolve into a strain distinct from their South American ancestors. Over time, the peppers developed a milder flavor and became smaller and finger sized.

Not all padrón peppers are the same

There are real padrón peppers and then there are padrón-style peppers. Their origin, cultivation, quality, and taste are poles apart. Basco only stocks real fresh padrón peppers.

In terms of origin, real padrón peppers are grown in Galicia with seeds that are indigenous to the area. This gives them variable levels of capsaicin. Capsaicin is the active compound in chili peppers that creates their characteristic ‘unos pican, otros no’ heat – which translates as “some are spicy, some are not”. Padrón “style” peppers simply do not have this.

Also, real padrón peppers are now protected under a Certified Origin or Protected Designation of Origin (DOP), registered as “Pimientos de Herbón”.

Padrón pepper recipe

Basco founder Javier De La Hormaza is a professional chef from the Basque Country and really knows his padrón peppers. His recipe for this perfect tapas dish is a traditional one which he shares below…

“Quick and easy, this padrón peppers recipe brings a splash of bright green to your meals. Sweet, salty and with the odd hit of spice, I simply blister them in a hot pan with a little olive until they wilt, then scatter sea salt flakes over them. Delicious!”

How to prepare Padrón Peppers

Take 200g of real padrón peppers and make a tiny cut to the tip of each. The reason we do this is that is stops the peppers from exploding during cooking. It also helps to steam the inside and cook evenly.

Next, pre-heat a large frying pan and add 3 tablespoons of olive oil. When it is hot, throw in the padrón peppers and fry on a moderate heat for just 2-3 minutes. Shake the pan regularly so that all sides of the padrón peppers blister and turn brown.

Finally, take the padrón peppers off the heat, and sprinkle liberally with a good quality sea salt flakes.

Javier did say it was quick and easy.

What to have with padrón peppers

Padrón peppers are perfect as a simple appetizer or with other tapas. They are delicious as a side dish or garnish with steak and fish dishes. Traditionally, they are also often served with fried eggs, chips, jamon Ibérico and Manchego cheese.

Wine pairings for padrón peppers

Javier recommends accompanying them with local crisp white wines from Galicia, where padrón peppers originate from. Try a Terras Gauda Albarino, Luna Beberide Godello or O’Ventosela Ribeiro. Alternatively, a delightfully fizzy Zudugari Txakoli from the Basque country or a dry nutty Argueso Fino Sherry from Jerez.

Real Padrón peppers from Basco

We only stock real padrón peppers grown by Horsal which arrive weekly direct from Spain for freshness. This cooperative based in Galicia specialises in growing traditional Galician vegetables including their famous padrón peppers. They have a wonderfully sweet taste, with a hint of asparagus.

You can buy Horsal real padrón peppers in 200g packs which contain 24 padrón peppers in each bag and we will deliver them straight to your door.

Ibérico pork, also known as Iberian pork, is one of Spain’s most revered and savoured delicacies. You may have heard of some of the different cuts of Ibérico pork, such as Pluma, Presa, Secreto and Somillo, and you will certainly be familiar with Ibérico ribs, pork belly and pork chops. There are so many other delicious Ibérico pork cuts too.

In this Guide to Ibérico Pork Cuts, we will be exploring each cut, what each tastes like and how you might use the meat – plus some of Basco founder Javier’s favourite Iberian pork recipes.

What you will notice is that virtually every part of these precious pigs is used to make authentic mouthwatering meats and dishes.

First though, we need to establish exactly what constitutes Ibérico pork.

What is Ibérico pork?

Ibérico pork comes from what can only be described as the Rolls Royce of pigs. These highly prized indigenous black Ibérico pigs are given the free range of “dehesa” oak forests in southwest Spain. Here, they roam free to forage on herbs, grasses and their favourite thing in the world… fallen acorns from mature oak trees. They are allowed to feed for a total of two “montanera” – which is two fattening periods. This diet, and in particular these special acorns, are what give Iberian pork and Ibérico pork cuts their wonderfully distinctive nutty flavour.

The different cuts of Ibérico pork

Cut by cut, working from the tail up to the head, we will take you through the idiosyncrasies of all the different cuts of Ibérico pork suggest how you might use them, what they taste like and even suggest a few recipes. Incidentally, our Ibérico pork has won the maximum rating of 3-stars in the Great Taste Awards, not once, but three times, such is its exceptional quality and taste.

Ibérico Ham: Jamón Ibérico

Probably the most famous of all the different cuts of Ibérico pork, Jamón Ibérico comes from the hind leg of the Iberian black pig. The meat is usually cured naturally in mountain air for 24, 30m or 48 months and is available as whole legs or pre-sliced in packs. 48-month cured Jamón Ibérico is known as Reserva. Bellotta is 100% acorn-fed certified, whilst Cebo is 50% certified and cured for 30 months.

Jamón Ibérico has a wonderful nutty taste and is unami-packed. Its texture is silky smooth and has lovely marbled fat. Taste varies subtly between the different types of meat, be it Belotta, Cebo or Reserva.

Jamón Ibérico is usually served on its own in thin slices, really good bread and a glass of Spanish red wine or a glass of chilled dry sherry.

Boneless Loin: Lomo

Ibérico Pork Loin, known as Lomo Ibérico in Spain, stands head and shoulders above standard Spanish pork. Incredibly lean, it is a long premium boneless cut of fresh Ibérico pork taken from the top of the back of the pig. Less fatty than Secreto and Pluma Ibérico pork cuts, Ibérico Pork Loin, it is fine-grained and a rich dark pink in colour.

Despite being so lean, it still has superior flavour and tenderness thanks to the Iberian black pig’s free-range rearing and freedom to forage for holm oak acorns, fragrant herbs and grasses. The exercise and diet these prized pigs enjoy rewards the meat with an elegantly complex flavour coupled with fat that melts in your mouth.

Ibérico Pork Loin is excellent when roasted whole or cut into chops and cooked over a medium heat on a barbecue or pan-cooked. The great thing about Ibérico Pork Loin is that leftovers never go to waste as they are perfect sliced and added to a stir fry. Javier recommends pairing it with either a Rioja Crianza, Mencia or even an Amontillado sherry.

Lard: Manteca

The back fat of Iberian black pigs is not wasted. After rendering, it becomes an Ibérico pork lard which is used as a cooking fat extensively in Spanish cooking, including traditional pastries, mantecados and to preserve meat.

Its flavour is creamy and ever so slightly sweet. In addition to if being a cooking fat, Manteca can also be mixed with spices, including paprika to create a mild and subtly spiced fat which can be spread on bread, sometimes with chunks of chorizo or added to authentic Spanish stews to enrich them.

Lagarto

Found along the spine, between the ribs and the loin, Lagarto are long, thin strips of Ibérico pork. Lagarto means “Lizard” in Spanish and this refers to the shape of these cuts. This area of the pig is also where traditional pork chops are derived.

Lagarto is prized in Spanish cooking for its rich intense flavour, lovely marbling, juiciness and being wonderfully tender as the fat melts away during cooking.

Cooked quickly over a high heat or grilled on a barbecue, Lagarto is tender and deeply flavourful with a slight chewiness.

Ideal for tapas or pintxo, Lagarto is delicious with a simple sprinkle of sea salt and pairs well with a glass of a dry and fruity Albariño or Verdejo, or a light-bodier Tempranillo or a Rioja Crianza.

Fatback: Tocino

Firmer than the belly fat of an Iberian black pig, fatback is the thick layer of fat on its back. In Spain, when the fat is cured it is known as “Tocino”. Aromoatic and flavoursome, due the black pig’s free range rearing and diet, Tocino is deliciously nutty, sweet, silky and buttery. It has plenty of umami and if cured with spices and seasonings, it can have a lightly smoked flavour.

You can use Tocino as a luxurious cooking fat which melts slowly and adds richness or you can wrap it around meat or vegetalbes before roasting. Rendered, the golden fat is perfect for creating confits, frying and flouring stews and beans. You can also use it as a base for soups or pan fry or grill slices.

Cured Tocino can be sliced ultra-thin on warm bread so it almost melts. It works wonderfully this way with with manchego, roasted peppers, figs, honey or sherry vinegar. A glass of dry sherry, Rioja or Cava work particularly well with Tocino.

Tenderloin: Solomillo

Found inside the loin, just under the ribs, this fillet or tenderloin cut of Iberian pork is known as Solomillo in Spain. Solomillo is incredibly juicy, tender and impressively marbled. It is the leanest cut of all Ibérico pork cuts and its taste is complex and wonderfully nutty.

Solomillo Iberian pork is supremely versatile and can be grilled, seared, stuffed or roasted. It is absolutely unrivalled is seared or grilled medium rare, seasoned with salt and pepper and cooked in a hot pan for 10 minutes. Be careful not to overcook if you want to enjoy a juicy Solomillo tenderloin with a fabulously link centre.

One of our favourite recipes is Ibérico Pork Fillet with Pedro Ximenez Sauce – an impressive dinner party main which you can can find here.

Lagrima

Lagrima, meaning “teardrop” in Spanish, is an unusual premium cut of Ibérico pork that comes from between the ribs and is highly prized in Spanish cooking. It is named after a teardrop because these small strips of baby back rib meat are so juicy, buttery and richly flavourful, they melt like a tear when eaten.

Marvelously marbled thanks to the Iberian black pigs free-range lifestyle, the flavour of Lagrima Ibérica is close to that of beef, but with the delicious complex taste of the pig’s luxurious and natural acorn, herb and grass diet. It is high in umami, so much so, it is sometimes compared to dry-aged beef or premium charcuterie.

Cooking Lagrima Ibérica is incredibly easy and quick. Simply season with salt and pepper, then either barbecue or fry in a pan at a medium heat until its centre is still pink. Leave to stand for five minutes to relax, then slice thinly and enjoy with either a glass of Ribera del Duero or Albariño.

Abanico

Situated on the outside of Ibérico ribs, Abanico Iberian pork is a thin, fan shaped cut of Iberian pork which wraps the ribs. Highly marbled, it is widely revered by chefs world-over. Its name originates from its shape which resembles an Abanico – a Spanish hand fan used by female flamenco dancers.

Rich in flavour, Abanico Iberian pork is beautifully tender and juicy thanks to its marbled fat from the famous black pigs it derives from. Due to its amount of marbling, it almost has the flavour of bacon, but with the complex flavours inherited from its diet of herbs, grasses and acorns.

In terms of cooking, Abanico Iberian pork is a joy. Simply grill it or sear it in a skillet over a medium heat, season and you will be rewarded with one of the most succulent, tender and tasty Ibérico pork cuts. Serve with a Tempranillo or Rioja Reserva.

Pork Rack

Ibérico Pork Rack is taken from the rib area of the loin of the Iberian black pig and is a premium Iberian pork cut. Ideal for a roasting joint or cut into pork chops for barbecuing or pan frying, Ibérico pork rack has the perfect amount of fat and really heavy marbling. So much so, it is often compared to Wagyu beef.

The flavour of Ibérico pork rack is complex. Deeply meaty, it is much richer than standard pork loin. The Ibérico black pig’s natural diet, including acorns, brings a lovely nuttiness to the table. On the mouth, it is beautifully tender but with a lovely chew to it.

Javier suggests dividing into thick chops, and barbecuing to his Barbecued Pork Chop with Mole Sauce recipe. Alternatively, make a special occasion of it and roast it whole as a joint. It comes bone-in for an extra depth of flavour which also elevates gravy made from the rack’s juices. Serve with roasted vegetables and either a good bottle of Ribera del Duero Tempranillo, Rioja Gran Reserva or a Mencía as served at the famous El Capricho Steakhouse.

Spare Ribs: Costillas

Iberian black pigs have majestic rib cages surrounded by fabulously rich meat and flavoursome fat. Ibérico ribs, known as “costillas” in Spain, yield delicious, wonderfully textured meat and are a real barbecue favourite.

Costillas Ibérico ribs and baby back ribs are often marinaded first with rubs or sauces before being cooked over hot coals. Alternatively, they are roasted or slowly braised so the meat literally falls off the bone.

Barbecued Ibérico Pork Ribs with Quince Glaze is a wonderfully sticky Ibérico rib recipe using baby back ribs whch are barbecued. Try Javier’s recipe here. Serve with a salad and a cold Spanish beer.

Pork Belly: Panceta

Derived from the belly of Iberian black pigs, Ibérico Pork Belly, known as “panceta entera” in Spain, is a large cut of pork belly taken from the underside of the pig. It is naturally fatter than other Ibérico pork cuts and being from free-range Iberian black pigs, it is fatter than standard pork bellies.

Rich and fatty, it owes its unique flavour to the Iberian black pigs’ freedom to root for holm oak acorns, wild herbs and grasses.

Similar to Italian Pancetta, Ibérico Pork Belly can be used in various different ways including being roasted, grilled, chopped and added to stews, added to Spanish omelets, paellas, rice dishes, confits and “cocido” Spanish stews. Javier loves how versatile Ibérico Pork Belly is and his recipe for Crispy Pork Belly with Wild Garlic Arroz perfectly demonstrates that. Consider pairing it with a glass of good Garnacha.

Pluma

Plumera Ibérica is one of the classic Ibérico pork cuts found at the end of the loin of black Ibérico pigs, just near the neck. Of all the different cuts of Ibérico pork, Pluma is used by some of the most prestigious and respected Spanish restaurants and pintxo bars.

Incredibly tender and sublimely juicy, Plumera Ibérico pork is thin and comparatively leaner than secreto and juicier than Presa and Solomillo. The meat is well-endowed with handsome marbling and is ideal for barbecueing with a chimichurri sauce to Javier’s own recipe. Enjoy with an aged Rioja, Pinot Noir or if you prefer a white wine, an elegant and fruity Albariño.

Secreto

Hidden under fat, between the shoulder and the ribs, you will find Secreto Ibérico. This “secret” thin and flat cut of Ibérico pork is used extensively in contemporary Spanish cuisine and is often compared to Wagyu beef.

Rich, nutty and with a buttery melt-in-the-mouth texture, Ibérico Secreto has a delicious and intense flavour.

Heavily marbled, Secreto Ibérico pork can be cooked in numerous ways. Cut thin and grilled, the fat just melts away. You can also barbecue or pan sear it, then slice, sprinkle with sea salt and serve with chimichurri. Javier also suggests pan frying it pink and serving with caramelised figs and an aged Oloroso sherry reduction – recipe here.

Shoulder Collar: Cabecero

Also known as in Italy as “capocollo” or “coppa”, Cabacero Ibérico is the pork collar at the shoulder and top of the loin. The third largest muscle on an Iberian black pig, Cabacero Ibérico pork collar is highly marbled and due to its versatility, one of the most popular Iberian pork cuts in Spain.

Perfect for roasting, smoking. Grilling and pan frying, Cabacero pork collar is both tender and rich flavoured when cooked. Javier likes it either roasted low and slow, or cut into steaks and seared in a hot pan to develop a crust. Pair it with good Spanish Rioja or Tempranillo.

Presa

If you are an Ibérico pork fan but also a big lover of beef, Presa Iberica is a thick cut of Ibérico pork, which is found on the shoulder near the top of the loin, that will definitely hit the spot. It is leaner than both Pluma and Secreto Ibérico pork and simply melts in your mouth.

Close in flavour to beef, this highly marbled Ibérico pork has remarkable marbling, is extremely tender and absolutely mouthwatering when cut thick and grilled or pan-seared on a high heat, like a steak, medium rare. The wonderful nutty acorn flavours and subtlety of the herbs and grasses the Ibérico free-range pigs diet shines though.

One of Javier’s preferred ways to cook Presa Iberica is with a Mojo Rojo sauce and is fabulous with a creamy white Chardonnay. You can find his recipe here.

Shoulder: Pechuga de Paleta

Pechuga de Paleta is a cut of Ibérico pork shoulder – in specific, the blade or chuck portion of the shoulder. Of the numerous Ibérico pork cuts, Pechuga de Paleta is popular in Spain due to it being both inexpensive and also extremely flavourful, thanks to its high fat content and acorn, herb and grass diet of the Iberian black pigs.

It can be slow roasted whole or cut into large chunks and braised with vegetable in a stew where it can simmer for hours. Slow-cooking Pechuga de Paleta then shredding the tender meat makes for superb pulled pork. Tempranillo or even a Mencia make great pairings with this roast Ibérico pork.

Shoulder: Paleta

The Paleta, meaning “shoulder” in Spanish is also responsible for Paleta Picnic, which is lower, thinner cut from the front leg, or shoulder, of Ibérico black pigs. Smaller and tougher to cut than Jamón Ibérico, Paleta has less marbling and fat than its rear leg counterpart but it still has a wonderfully rich nutty taste.

Paleta is usually cured for two years, which is faster than Jamón Ibérico, to create Paleta Ibérica de Bellota which is also available boneless. There is also Paleta Ibérica de Cebo which is cured form the meat of cebo de campo ibérico pigs.

Serve Paleta Ibérico ham thinly sliced at room temperature and enjoy with a fine Cava, Fino or Manzanilla sherry or an aged Rioja.

Feet: Manitas

In Spanish, “Manitas’ are pig’s trotters and translates as “little hands” or “paws”. They are a common cut of Ibérico pork in Spanish cooking and they are typically stewed to create a rich sauce with chickpeas and other Mediterranean vegetables.

Hocks: Codillos

Codillos are effectively the hocks or pork knuckles of Iberican black pigs. They produce a wonderful rich flavour and have beautifully succulent meat on them. Codillos are often slow-cooked so that the collagen breaks down and gives unctuous, tender results.

Roasted and seasoned with garlic, paprika, thyme, rosemary and bay leaves, the skin of Codillos becomes fabulously crispy which contrasts with the soft aromatic Ibérico pork meat inside.

Jowl: Papada

The jowl or dewlap of an Iberian black pig is called Papada and is located just on its neck, just under the face. Papada is often cured with salt, spices and paprika and produces something which is not dissimilar to Italian Guanciale.

This delicious Iberian pork cut can be enjoyed on its own, on a charcuterie board or as an ingredient to add depth of flavour to Spanish dishes. It can also be fried until crispy or used in sauces and stews.

Pork Cheeks: Carrilleras

Ibérico Pork Cheeks, known as “carrilleras” or “carrillada” in Spain, are highly prized assets of the Iberian black pig breed, especially in Andalucia, as the meat is so incredibly lean, moist and rich in flavour – almost beef-like. That is all thanks to the Ibérico black pigs liberated lifestyle where it is allowed to roam free amongst cork and holm oak trees feasting on sweet acorns and fragrant grasses and herbs.

Each Ibérico Pork Cheek is a lovely deep red in colour, plump, moderately fatty and the size of a golf ball. This culinary gem of Spanish ingredients is often served in either tapas or pintxo bars.

Ibérico Pork Cheeks are often braised or slow-cooked in Pedro Ximénez wine or Spanish sherry to create an exquisitely deep flavour and tender meat. However, Javier loves creating Ibérico Pork Cheek Burgers with Brandy BBQ Sauce – try it for yourself with this recipe. Serve with a big Spanish red such as a Cabernet Sauvignon Merlot.

Where can I buy Ibérico pork?

Now you know all there is to know about Ibérico pork and its different cuts, from Pluma and Presa to Solomillo and Secreto.

Basco imports free range Ibérico pork cuts freshly every week from the Dehesas of Southwest Spain and has won the coveted and highest accolade of 3-star Great Taste Awards not once, but three times. This is testament to the quality and taste of all our Iberian pork.

Spain is renowned for its excellence in rearing and curing some of the finest ham in the world, including the utterly delicious jamón Serrano. But what do you know of this delicacy? What is Serrano ham? Is Serrano ham healthy and how is it cured? Do you know how to preserve Serrano ham, how to carve jamón Serrano and how long you can keep a Serrano ham? How does it compare to jamón Iberico and Proscuitto?

There is a lot to learn about jamón Serrano, so we combined our knowledge with the deep expertise of Ivan San Martin from Martinez Somalo – producer of one of Spain’s finest jamón Serrano, which is stocked by Basco.

Introducing Ivan, our jamón Serrano expert

To bring extra knowledge and expertise to this guide, we consulted at length with Ivan San Martin from leading jamón Serrano producer Martinez Somalo. Ivan supplies Basco with all jamón Serrano which we regard as some of the best in Spain.

This family business has been based in La Rioja since 1900, and they are a member of the Consorcio del Jamon Serrano Espanol – the professional association that guarantees authentic Spanish jamón Serrano quality and international distribution.

What is jamón Serrano?

Jamón Serrano is a type of salt-cured ham that is traditionally from Spain, which was originally dried with dry, cool mountain air. The meat comes from white pigs and first arrived in the Iberian Peninsula during the time of the Phoenicians around 1100 BC.

Deep red with streaks of white fat, the meat has a wonderfully salty and nutty flavour that becomes more savoury and complex as it is aged.

The name Serrano originates from “Sierra” which is Spanish for mountain, so jamón Serrano means “mountain ham”.

Jamón Serrano official classification

The hallmark of jamón Serrano is “Guaranteed Traditional Speciality” classification – ETG in Spanish. This identifies jamón that has been made with the traditional ingredients, or following a traditional process for their preparation. Legally, you cannot call it jamón Serrano unless the ham has official ETG certification.

Ivan explains further: “Jamón Serrano is classified in three types; Bodega, Reserva and Gran Reserva. All Jamón Serrano stocked by Basco that is made by Martinez Somalo is ETG accredited and either Serrano Reserva or Serrano Gran Reserva grade.”

Jamón Serrano pig breeds and rearing

Jamón Serrano comes from white pigs. In the case of Martinez Somalo jamón Serrano, Ivan clarifies “our breeds of free-range white pigs include Pietrain, Landrace, Large White and Duroc. We allow them to move independently on our farms where we carefully look after their health, giving them plenty of water, high standards of cleanliness and feed them a diet of cereals.”

How to preserve Serrano ham: Curing

Jamón Serrano gets its fabulous flavour not only from the free-range lifestyle and diet of the white pigs, traditional curing methods play an equally important part.

How to preserve Serrano ham produced by Martinez Somalo is a three-step process:

Salting: Each ham is buried in containers packed with salt and kept at a steady temperature of approximately 0ºC. The number of days it is salted for is a simple formula – a take the kilogram weight of the pig and add one.

Post-salting: Once the ham has completed the salting stage, it is cold-dried for around 6 months. It starts at a low temperature and high humidity. Gradually, the temperature is increased and the and the humidity decreased.

Ageing: After six months, the ham has undergone most of its weight loss. Finally, the ham undergoes a heat-ageing process which can last from 6 to 18 months.

“Serrano ham must be cured with patience in the traditional way. The perfect choice of the raw material, compliance with the drying times, and the correct temperatures at all times make Martínez Somalo Serrano ham such a special product,” reveals Ivan.

Jamón Iberico vs jamón Serrano

There are numerous different types of ham in Spain, so let’s start by comparing jamón Iberico vs jamón Serrano and see their differences.

Pig breed: Both breeds of pigs can be differentiated by their hooves. Jamón Iberico pigs are black pigs and have black hooves – interestingly, to ensure authenticity, Iberian ham must have a seal with a specific color on the hoof. Jamón Serrano pigs are white pigs and have hooves which are the same colour as the rest of the pig.

Diet: What the pigs eat directly influences the flavour and aroma of the meat. Free range Iberico black pigs such as those that create Arturo Sánchez jamón Iberico (which is also stocked by Basco) enjoy a diet of acorns, grasses and herbs. Jamón Serrano free range white pigs enjoy a diet of cereals.

Meat colour: Jamón Serrano is lighter and pinker in colour than jamón Iberico which is redder and shiny due to its marbling of fat and its longer curing time.

Curing: Both jamón Serrano and jamón Iberico share a similar curing process, where they differ is the time devoted to the different stages. Depending on the ham, from start to dfinish, Martínez Somalo jamón Serrano takes 10 to 24 months. Jamón Iberico takes at least 24 months, even longer, depending on several factors, including whether it is Iberian free-range or not.

Flavour: The diet of acorns and aromatic herbs combined with good infiltration of fat into muscles makes jamón Iberico juicy, intensely flavoured and uniquely flavoured. Jamón Serrano typically has a milder lighter flavour.

Jamón Serrano vs Prosciutto

Both jamón Serrano and Prosciutto are dry-cured hams but there are numerous differences, some large, some subtle.

Origin: Jamón Serrano is from mountain regions of Spain including the Sierra Nevada whereas Prosciutto is from Italy – specifically regions including Parma and Daniele.

Pig breed: Both jamón Serrano and Prosciutto are derived from similar breeds of white pigs. These include Landrace, Large White and Duroc.

Diet: White pigs that create jamón Serrano and Prosciutto share a similar diet of cereal grains, however, some Proscuitto also requires whey from the production of Parmigiano-Reggiano cheese.

Meat colour: Compared to Prosciutto, jamón Serrano meat is slightly darker and has a firmer, drier texture. Prosciutto is a paler pink with ivory coloured fat and a softer silkier texture.

Curing: Prosciutto is cured for longer than jamón Serrano in a more humid climate with well-ventilated ageing rooms for up to 36 months. Jamón Serrano is dried naturally in dry air and for 10 to 24 months.

Flavour: Jamón Serrano is really savoury, slightly nutty and slatier than Prosciutto in flavour. Prosciutto is much milder, sweeter and delicate with a buttery taste.

Is Serrano ham healthy?

Like any food, if it needs to be part of a balanced diet. But is Serrano ham healthy? “Jamón Serrano contains high-quality protein and essential amino acids. It is also rich in micronutrients including zinc, iron, selenium and vitamins B1, B6 and B12. Low in carbs, jamón Serrano has minimal processing as it is naturally cured,” said Ivan. It does, however, have high salt content and contains saturated fats.

How to carve jamón Serrano

Jamón Serrano is available sliced in convenient packs but you can also buy whole ham legs. These work out more cost-effective, have a longer shelf life, use less packaging and is fresher, so the ham has a better flavour. Want to know how to carve jamón Serrano? Here’s Ivan’s quick guide:

Tools & environment: You will need a proper ham stand, a sharp jamón knife and wide bladed life plus a cool, dry well-ventilated space to store your ham. Ensure the ham is securely in place on its stand.

1. Prepare the ham: You will need to use a wider bladed knife to remove the outer fat or rind from the ham. Start from the area closest to the hoof. Make the first cut in the upper part of the leg in the shank area. With the knife at an angle, make a deep cut perpendicular to the leg, just below the hock. A few fingers below this cut, make another wedge-shaped cut to remove the fat and tendons.

2. Remove the rind: Carefully remove the rind and yellow fat from the ham, but only remove the part you plan to cutso as not to dry out the rest of the meat.

3. Cut slices: Use the jamón knife cut thin slices of ham from hoof to the tip of the ham. When you have finished cutting through the “babilla” side, turn the leg over and take slices from the “maza” side. When you can’t cut any more slices of ham, cut small cubes from the most difficult meat to slice for recipes. Save to bone too to make broths.

How long can you keep a Serrano ham?

Because jamón Serrano is cured, it can have a relatively high shelf life.

Sliced Serrano ham has a 6-month shelf life from the date of purchase, if unopened. Once opened keep wrapped and stored in the refrigerator. Eat within one week.

Whole Serrano ham legs that are unopened should be store in a cool, dry place. Hanging actually improves the flavour of the ham if you hang it. You can hang a Serrano ham for up to 12 months before you first start to slice it. A jamón Serrano leg can last up to 6-8 weeks – even longer – if properly stored and cared for. After slicing ham, cover the exposed meat with a piece of the original fat, cover with a breathable cotton or linen cloth then store in a cool dry place, avoiding any direct sunlight.

Jamón Serrano recipe ideas

The traditional way to eat jamón Serrano is in tapas. Try it combined with chorizo, cheese and olives – accompanied of course by a delicious Spanish red wine or a cold Spanish craft beer.

Basco founder Javier De La Hormaza is a Basque country chef and would like to share three of his favourite jamón Serrano recipes. All are easy to prepare and utterly delicious, bringing out the wonderful and unique flavour of jamón Serrano.

Huevos a la Flamenca – this delicious Andalucian baked egg dish combines the flavours of smoked paprika, garlic, tomatoes, onions and roasted red peppers with spicy chorizo and crispy jamón Serrano.

Salmorejo – this wonderfully healthy and tasty cold creamy tomato soup, also known as ardoria or ardorío, originates from Andalucia. Garlic, hard boiled eggs, crusty bread and Serrano ham work so well with tomato.

Serrano Ham, Manchego, Quince, Pickled Guindillas & Nut-Brown Butter– want a quick way to elevate a charcuterie board? Jamón Serrano and Manchego shavings are offset by quince paste and the sharpness of pickled quindilla peppers tempered by nut-brown butter.

Spanish jamón Ibérico, (Ibérico ham), is world-famous for its supreme quality and sublime taste, but what are the subtle differences when the two most prized varieties go head-to-head: Bellota vs Cebo. This guide aims to give you total understanding of jamón Ibérico de Bellota and jamón Ibérico de Cebo. It reveals exactly what is Iberico de Bellota and what is Ibérico de Cebo. We also explain exactly how to store jamón Ibérico de Bellota and jamón Ibérico de Cebo. So, let’s define both varieties before we compare jamón Ibérico de Bellota vs Cebo.

WHAT IS JAMÓN IBÉRICO DE BELLOTA?

Jamón Ibérico de Bellota is an exquisite delicacy and a true gastronomic jewel of Spanish cuisine that is revered worldwide. Some of the absolute best is produced by charcuterie specialist Arturo Sánchez and has been since 1917, which is why BASCO selected and stocks this prestigious established brand. What defines jamón Ibérico de Bellota and shapes its wonderful and uniquely nutty flavour is the breed of pig, its environment, diet, lifestyle, rearing and the curing process.

BELLOTA PIGS

The pigs that create jamón Ibérico de Bellota are special. Very special. They are rare “pata negra” pigs, meaning “black hoof” – the legendary native Iberian breed of black pigs whose origins are thought to be from the Neolithic period. These black pigs have healthy appetite, put on weight well and build up high intramuscular and epidermal fat, which gives jamón Ibérico de Bellota its special taste. Arturo Sánchez black pigs are 100% pure Iberian breed.

JAMÓN IBÉRICO DE BELLOTA ENVIRONMENT

The pure breed black pigs reared for Arturo Sánchez jamón Ibérico de Bellota are not intensively farmed using modern techniques, they are given free range of the very best “dehesa” fields. Dehesa are pastures that form the cultural landscape of southern Spain and are used predominantly for grazing. This natural wildlife habitat is also home to endangered species such as the Spanish imperial eagle.

JAMÓN IBÉRICO DE BELLOTA DIET

Along with the Iberian black pigs’ free-range lifestyle, their appetite for acorns, grasses and herbs are what shape the flavour of their meat. The wooded pastures of north of Seville and the south of Extremadura these pure breed pigs graze on feature holm oak and cork oak trees. These yield fabulously flavourful acorns which the pigs have a huge appetite for. It is this diet that gives jamón Ibérico de Bellota its distinctive aroma and unique taste. Interestingly, “Bellota” means acorn in Spanish.

JAMÓN IBÉRICO DE BELLOTA CURING

These 100% Iberian acorn-fed black pigs graze for two “montaneras” until they reach two years of age. Over that time, their muscles and bones develop completely and put on heart-healthy fat with an oelic acid content only second to olive oil. Curing takes place over 2 years in Guijuelo in natural drying sheds where the winds of the Béjar and Gredos mountains flow through.

WHAT IS JAMÓN IBÉRICO DE CEBO?

Jamón Ibérico de Cebo is similar to jamón Ibérico de Bellota in that both come from pata negra pigs however, there are some distinct differences. The rearing and curing periods are shorter than jamón Ibérico de Bellota and they have a different diet, too. There are also two different types of this ham – cebo and cebo de campo.

CEBO PIGS

The breed of pigs used to create jamón Ibérico de Cebo is pata negra pigs, however, they are not the same as the 100% Iberian pure breed bellota black pigs.

JAMÓN IBÉRICO DE CEBO ENVIRONMENT

Jamón Ibérico de Cebo black pigs come in two classifications – Ibérico de Cebo and Ibérico de Cebo de Campo. Cebo pigs are not free-range, however Cebo de Campo pigs have the freedom to roam natural wooded dehasas and feed. Arturo Sánchez jamón Ibérico de Cebo pigs are the free-range Cebo de Campo variety and are allowed to reach 14 months of age, rather than the industry standard of 10 months. These extra 4 months allow the aroma, flavour and appearance to really develop.

JAMÓN IBÉRICO DE BELLOTA DIET

The second main difference in the bellota vs cebo comparison is the diet of the black pigs. As opposed to the 100% Iberian breed of acorn-fed belotta pigs, both cebo and cebo de camp pigs are fed on a diet of cereal grains. Their diet does also include acorns and grasses, but the bulk of what they are fed is grains. This gives cebo meat a different flavour to that of jamón Ibérico de Bellota.

JAMÓN IBÉRICO DE CEBO CURING

Arturo Sánchez jamón Ibérico de Cebo is cured for a minimum of 30 months – 6 months more than jamón Ibérico de Bellota. As the seasons change from the cold of winter through spring and summer, 40% of the fat melts away, enveloping the ham in flavour. As the second year passes, the ham undergoes complex changes that produce incredible layers of flavour. The result is a tender and delicious ham, deep red in colour with a very mild saltiness.

JAMÓN IBÉRICO DE BELLOTA AND CEBO PRODUCTS

We stock a wide variety of different Arturo Sánchez jamón Ibérico De Bellota and Cebo products. Both are available in the following formats:

• Whole hams
• Boneless hams
• Sliced hams
• Whole charcuterie
• Sliced charcuterie

With Basco jamón Ibérico, if the word bellota is not in the title of an Arturo Sánchez jamón, then it will be Cebo de Campo.

HOW TO SERVE IBÉRICO HAM

The temperature you serve Ibérico ham at is crucial as it makes a huge difference to the flavour. Never serve cold straight form the fridge. Why? Because the meat needs to reach a target temperature of between 20-24°C before slicing and serving. As we recommend storing whole hams at room temperature, that is not a problem, however, whole or sliced charcuterie should be taken out of the refrigerator a few hours before serving.

Temperature is vitally important when serving Ibérico ham and charcuterie. A pack eaten straight from the refrigerator will not taste anywhere near as good as one that is brought up to room temperature. It’s like a fine wine needs to be opened and allowed to breathe before savouring it.

Here is the science… at room temperature, the high content of oleic acid within Ibérico ham and charcuterie melts and softens, making the meat sweat and become shiny. This is the sign that the ham or charcuterie is ready to enjoy.

If you are in a rush, or it is a cold winter’s day, simply warm a plate and lay the cold slices of Ibérico ham or charcuterie on it to bring it up to temperature. Alternatively, to speed up the process, you can run sealed packs under a warm water tap.

HOW TO STORE JAMÓN IBÉRICO DE BELLOTA AND CEBO

Whole hams: Store whole jamón Ibérico De Bellota or Cebo in a cool dry place and it can last 12 months if unopened. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it. An opened ham can last up to one month if covered properly. Open in sections to prolong its life.

Boneless hams: Keep boneless jamón Ibérico De Bellota and Cebo refrigerated between 0 and 6ºC for up to 12 months unopened. Once opened use within 1 month if wrapped in cling film.

Sliced hams: Keep sliced jamón Ibérico De Bellota and Cebo refrigerated between 0 and 6ºC for up to 12 months unopened. Once opened use within 1 week.

Whole charcuterie: Keep jamón Ibérico De Bellota and Cebo whole charcuterie refrigerated between 0 and 6ºC for up to 12 months unopened. Once opened use within 1 month.

Sliced charcuterie: Keep jamón Ibérico De Bellota and Cebo sliced charcuterie refrigerated between 0 and 6ºC for up to 12 months unopened. Once opened use within 1 week.

IN SUMMARY: BELLOTA VS CEBO

Now you know all about Arturo Sánchez jamón Ibérico de Bellota and their jamón Ibérico de Cebo, here is a brief summary of the differences between them:

• Arturo Sánchez Jamón Ibérico de Bellota pigs are fed on a diet of acorns – Arturo Sánchez jamón Ibérico de Cebo pigs have a diet of predominantly cereal grains.
• Arturo Sánchez Jamón Ibérico de Bellota black pigs and Arturo Sánchez Cebo de Campo black pigs are given free range of deshas – other jamón Ibérico de Cebo pigs are not free range.
• Arturo Sánchez Jamón Ibérico de Bellota pigs are raised for a minimum of 2 years and enjoy two montaneras – Arturo Sánchez jamón Ibérico de Cebo pigs are raised for a minimum of 14 months (the industry standard is 10 months).
• Arturo Sánchez Jamón Ibérico de Bellota hams are cured over 2 years in natural drying sheds by mountain winds – Arturo Sánchez jamón Ibérico de Cebo hams are cured for a minimum of 30 months.

Risotto vs paella – what exactly is the difference? Well, you won’t be surprised to hear there is not just one difference between risotto and paella rice, there are numerous fascinating ways in which they differ.

In this guide, we’ll look at many things including paella rice vs risotto rice, paella origin and the different varieties of paella rice. Plus, we’ll give you some delicious paella recipes, from Basco founder Javier, for free.

Is paella rice the same as risotto rice?

In a word… no. Both are indeed varieties of rice, however, they are quite different. Let’s first look at what each type of rice, their history and where they come from so we can see how risotto vs paella stand.

What rice is paella rice?

Paella rice is Spanish and paella origin is quite interesting. Paella is a rice dish that originates from the Valancia region and is one of the community’s identifying symbols. Folklore says that the word paella came from the Spanish “para ella” which means “for her” in Spanish after a lady first prepared the dish for her lover. How romantic. However, the fact is that it was first grown by the Moors in the Albufera wetlands in the eighth century.

Paella rice is a short-grain rice that absorbs liquid very well, but stays quite firm and doesn’t split during cooking. Paella rice is less starchy than risotto rice. Saffron added during cooking is traditionally what gives paella its golden colour.

What rice is risotto rice?

Risotto rice is Italian, not Spanish. It’s origins are believed to be in the northern regions of Italy including Lombardy, Piedmont and Veneto. Traditionally, it was a simple and humble dish of rice sautéed in butter, sausages, bone marrow and onions with a broth featuring saffron. “Risotto” comes from the Italian word “riso,” meaning rice and “otto” indicates it as a little rice. “Risott” also means rice dish.

Risotto rice has a short to medium grain size with a rounded shape. Risotto rice absorb liquids well and releases starch to create the creamy texture of risotto.

Paella rice vs Risotto rice varieties

There are numerous different types of paella and risotto rice and each has its own particular characteristics and uses. We’ll start with paella rice.

Varieties of Paella rice

• Senia rice – short grain rice, similar to Bomba, which absorbs the average amount of liquid to give a creamy texture.
• Bomba rice – aka Valencia rice, is a short, almost round, grained rice which absorbs over three times its volum of water. Loved by Spanish cooks, it absorbs more flavour without sticking.
• Albufera rice – is a mix between Senia and Bomba varieties which absorbs great flavour whilst being resistant to overcooking.
• Calasparra rice – this short-grained rice is grown around the town of Calasparra in Murcia. It absorbs 2.5 to 3 times its weight in liquid yet keeps a firm texture after cooking.
• Bahia rice – a short-grained, quick-cooking rice that absorbs liquid well and doesn’t become sticky – perfect for paella.
• Marisma rice – a premium short-grain rice that absorbs flavours well and has a firm, creamy texture when cooked.

Varieties of Risotto rice

• Arborio rice – a really popular short-grain rice that absorbs large amounts of liquid and vreates a relatively creamy risotto with a hearty texture.
• Carnaroli rice – a larger grain rice with nice plump grains that yields a lovely creamy risotto with a little bite.
• Vialone Nano rice – a short and thick grain rice usually used for more liquid risottos with seafood.
• Baldo rice – a medium-to-long grain rice from either Italy or Turkey that is slightly translucent, absorbs flavours well and creates a creamy yet firm risotto.
• Roma rice – rice with large rounded grains and a high starch content that produces soft and very creamy risotto.
• Maratelli rice – a semifino rice native to Vercelli, Italy. Similar to Bomba rice, but less expensive, it has resistance to overcooking.

Interestingly, risotto rice varieties are categorised by their length and range from the shortest “comune” to the longest “superfino”.

Can I use paella rice for risotto?

Apart from the size of the grains, the one thing that distinguishes paella rice from risotto rice is the starch content. The higher the starch content, the creamier your dish will be. Therefore, as risotto rice has a higher starch content than paella rice, and paella is a much drier dish than risotto, we strongly advise that you stick to paella rice for paella recipes.

The difference between risotto and paella cooking

There are actually multiple differences between paella and risotto. The pan you use to cook them, the heat source, boiling and frying, the ingredients – so let’s take a look at the main ways in which they differ.

• Pans – when cooking paella you use a special paella pan which is wide, shallow and made of polished or coated steel with two side handles. Risotto is made in a standard pan.
• Cooking – paella is traditionally cooked over a fire, whereas risotto is cooked on a stove.
• Stock – when cooking paella, you add the rice to boiling stock, but with risotto, you fry the rice first before gradually adding the stock.
• Stirring – risotto demands regular stirring and paella needs much less.
• Sticking – when cooking paella, it creates a crispy, caramelized crust called ‘socarrat’ on the bottom of the paella pan which is the hallmark of a well-made paella. With risotto, it needs constant stirring to avoid sticking.

Ingredients – paella tends to include multiple ingredients, mixing meat with seafoods, however risotto tends to be singular in its flavours and key ingredients.

Paella recipes

Basco founder and Basque chef Javier is happy to share with you several of his absolute favourite paella recipes. From squid to spiced duck, seafood to chorizo, enjoy making these mouthwatering paella recipes at home…

Seafood Paella – fresh tiger prawns, monkfish, squid and mussels; it looks stunning and it is the perfect seafood paella recipe to feed a crowd at a dinner party.

Chicken & Chorizo Paella – chicken and chorizo sausage are the two most popular paella ingredients. Combine with paella rice, smoked paprika and Spanish saffron for this classic.

Sobrasada & Squid Paella Rice – a perfect balance of land and sea through the mellow sweetness of the squid and the rich and earthy flavours of the sobrasada sausage.

Chicken & Prawn Paella – featuring corn-fed chicken thighs, meaty tiger prawns and saffron – a real crowd pleaser.

Vegetarian Paella – a wonderfully flavourful freshly made vegetarian paella recipe that’s the ideal mid-week meal.

Paella Rice with Rabbit, Chickpeas & Rosemary – wonderful flavour and an incredibly cheap meat that works superbly in paella dishes.

Chicken Paella with Sherry Vinegar – this simple chicken paella uses sherry vinegar to bring a touch of acidity that works incredibly well.

Paella Rice with Spiced Duck & Wild Mushrooms – featuring duck breasts in Chinese five-spice with an aromatic saffron rice with spring onions and wild mushrooms.

Bomba Rice with Clams & Girolles – this recipe takes “arroz blanco”, a typical Spanish dish, and adds sweet clams or cockles along with meaty girolle or chanterelle mushrooms.

Black Rice with Crispy Squid & Parsley Aioli – vibrant colours will impress with this earthy flavoured dish of black rice, crunchy fried squid pieces and the herby aioli.

Paella Rice with Carabinero Prawns – featuring Carabinero – the most sought after prawns in professional kitchens worldwide – combined with aromatic saffron and smokey Spanish paprika.

You’ve no doubt have heard of croquettes, but what are croquetas? Are they related in some way? Are they the same thing, but spelt and pronounced differently? This short guide explains their origins and differences, contains interesting facts, explores different popular varieties, reveals how to make them, and more.

Croquetas are not simply delicious tapas, they are something bigger – a symbol of Spanish culture. Traditionally, they epitomise the Spanish trait of being resourceful by transforming left over ingredients into something special in its own right. Pour a glass of wine and savour the story of Spanish croquetas.

Are croquetas Spanish or French?

Croquetas are very much Spanish and croquettes are unmistakably French. Which came first though? Well, it is believed that in the 16^th century, croquettes were first conceived in France, but it was around 200 years later before they became popular when a chef served croquettes to George IV and the Grand Duke of Russia. Spain got a real taste for croquettes in the 19^th century, using local ingredients to create the country’s unique varieties. Today, croquetas are one of the country’s favourite dishes.

Croquetas vs croquettes

Spanish croquetas and French croquettes might look extremely similar, but one bite into them immediately reveals their key difference. Yes, both have a crunchy deep-fried outer of breadcrumbs and similar size and shape, however, that’s where the similarity ends. Traditionally, French croquettes have a potato mash-based filling, sometimes mixed with other ingredients, whereas importantly, Spanish croquetas are typically made with a thick and creamy béchamel sauce mixed with other tasty fillings. French croquettes fillings include potato with ham, cheese, meat or vegetables. Spanish croquetas can be filled with anything from salt cod, squid or crab to cheese, porcini mushrooms, chistorra sausage, chicken or Serrano ham.

What are the best Spanish croquetas?

Many Spanish tapas restaurants and pintxo bars create their own croquetas in-house to their own recipes. However, if you want to buy croquetas to cook at home, one artisan producer stands out – Congelados Orma. Based just outside of San Sebastien, which is widely regarded as the “Food Capital of Spain”, Congelados Orma hand rolls all the croquetas stocked by Basco.

We spoke with Hibai San Sebastian, Commercial Director of Congelados Orma to get the inside story on their history and delicious croquetas.

“The founder of Orma, Iñaki, originally ran a bar in the old town of Donostia-San Sebastian, which was renowned for its authentic artisan croquetas and pinchos. A regular customer was so impressed with the croquetas that he bought them for his regional supermarket chain and had the idea of freezing then selling them in his stores. Then in 1970, the Orma commercial kitchen was born” explains Hibai.

“Our croquetas are made in the traditional artisanal way. The main ingredient for the bechamel sauce is fresh milk from our farmhouses which reminds us so much of the smell of grandmothers’ kitchens. Then we mix it with the best quality, minced, raw natural ingredients, such as cod, ham or mushrooms, without adding any additives or preservatives.”

The filling is coated in egg then rolled in breadcrumbs before being immediately frozen to retain their freshness. Our customers then simply fry them in oil and enjoy their homemade texture and natural flavors. Delicious.

Where are Spanish croquetas eaten?

Croquetas can be found gracing the menus of tapas and pintxos bars throughout Spain and the counters of pintxos bars which are unique to the Basque Country. They can be served hot, often room temperature but rarely cold and are usually enjoyed with a Spanish beer or wine. Locals often enjoy them either on their own, with a garlic mayonnaise, smoked paprika alioli, salsa, nacho cheese or a dipping sauce. There are also restaurants that specialise exclusively in croquetas called “croqueterias”. Here in the UK, they are available in tapas bars, frozen from Spanish food specialists or you can make them yourself.

How to make Spanish croquetas yourself?

With the right recipe and ingredients, it is possible for anyone to create authentic Spanish croquetas. Professional Basque Country chef and Basco owner Javier De La Hormaza has a wealth of delicious Spanish recipes in his arsenal. Two are signature Basque croquetas recipes which he is happy to share:

Croquetas de Bacalao – this traditional croquetas recipe’s filling combines a rich and creamy bechamel with salt cod trimmings. You can find Javier’s recipe here.

Croquetas de Pollo – make delicious croquetas with the leftovers of a roast chicken dinner, in particular, the leg and thigh. Recipe here.

Where to buy Spanish croquetas

Outside of Spain, you are reliant on a reputable importer like Basco. We have an excellent relationship with Hibai and Congelados Orma. Their croquetas are a world away from the frozen potato croquettes you find skulking at the bottom of supermarket freezers. Congelados Orma croquetas are 100% authentic and on the menu at some of the best pintxos bars in San Sebastian, which is precisely why we at Basco stock them.

Javier at Basco selected them personally and loves them because they are made entirely by hand, not with potato, have a thick bechamel made from the local regional milk and are utterly delicious. Each individual croqueta is individually hand rolled and coated in breadcrumbs using the best fillings ingredients. Basco makes it so simple too by delivering them direct to your door to easily cook from frozen in minutes.

Seafood Croquetas:

Salt Cod Croquetas

Squid Croquetas

Txangurro Crab Croquetas

Meat Croquetas:

Serrano Ham Croquetas

Chistorra Sausage Croquetas

Chicken Croquetas

Vegetable & Cheese Croquetas:

Goat’s Cheese Croquetas

Porcini Mushroom Croquetas

“Extremely delicious, everyone loves croquetas from Basco… as good as my grandma’s croquetas.”

 Artisan Porcini Croquetas, Sara Selga-Ferrer

 “I have tried making Croquetas and buying them from other sources, Basco foods are by far the best. Easy to cook and absolutely delicious. Did not get better in Spain’s tapas bars. My vegetarian daughter loves them too. Always have to have some in stock when she comes home.”

 Artisan Cheese Croquetas, Jeanette Durman

“I have now had all of the croquetas from Basco and each time I try a new one I say “this is the best yet”. The fact is they are all superb.”

 Artisan Salt Cod Croquetas, Neil Weir

The Spanish are known worldwide for their culinary prowess and one of their most famous desserts is the famous Burnt Basque Cheesecake. One taste and you will know how utterly fabulous it tastes, but what else do you know about this delicacy? What is Basque Cheesecake? Where does Basque Cheesecake come from? How long can Basque Burnt Cheesecake last? What to serve with Basque Cheesecake? We have the answers to all your “burning” Burnt Basque Cheesecake Questions.

What is Basque Cheesecake?

Burnt Basque Cheesecake is a Spanish dessert made from cream cheese, whipping cream, eggs, caster sugar and plain flour. What makes Burnt Basque Cheesecake unusual is that it is baked so that its outer achieves a toasted, burnished appearance and the inside stays rich and creamy. Some say that this was discovered by accident rather than design – more about that next. What we do know for sure is that it tastes heavenly.

Where does Basque Cheesecake come from?

Unsurprisingly, Burnt Basque Cheesecake originates from the Basque country. In fact, it can be precisely pin-pointed to not just to one city, but to one specific bar. La Viña, in the old quarter of San Sebastián (widely regarded as the best city in the world for food), is a small family bar that is one of the city’s best-loved restaurants. Here, in 1988, self-taught chef and son of one of the owners, Santi Rivera, was experimenting in La Vina’s kitchen and created the original, now famous Burnt Basque Cheesecake. It became the first sweet pintxo in Basque cuisine.

What does Basque Cheesecake taste like?

There are so many superlatives to describe how Burnt Basque Cheesecake tastes. The first thing that strikes you is the texture and how wonderfully soft Burnt Basque Cheesecake is. Taste-wise, it is deliciously creamy and has a slight tang to it. All this is topped off by the burnt outer that delivers a delicious caramelised finish. It is the combination of flavours of the toasted crust and creamy inner that elevates Burnt Basque Cheesecake above all others.

Basque Cheesecake vs normal cheesecake

So, what makes Burnt Basque Cheesecake different from a normal cheesecake? There are three key differences. The first is immediately apparent – the burnt outer. As it is cooked at a higher temperature and intentionally burned, no water bath is required when baking it. The second is obvious when you cut a slice. Unlike normal cheesecakes, Burnt Basque Cheesecake has no crust or base of any kind. Finally, the texture of the interior is gooey and fluffier than traditional cheesecake and the taste is subtly sweeter due to the caramelisation of the outer.

How to make Basque Cheesecake?

After extensive research, Javier De La Hormaza – Basco founder and inspirational professional chef – discovered a particular recipe by a Spanish blogger which is the closest one he could find to the one created by Rivera at La Viña. It is surprisingly simple to make but you have to be diligent and ensure that the outside of the cheesecake is browned well but whilst being careful not to dry out the inside. You can try our recipe for Burnt Basque Cheesecake.

What to serve with Basque Cheesecake?

As a dessert, Burnt Basque Cheesecake on its own is fabulous. Javier recommends serving it at room temperature for the best flavour and texture. You can also serve it with a blackberry compote which is very easy to make by simply stewing blackberries with some sugar and a splash of berry liqueur. Alternatively, raisins soaked in Pedro Ximenez sweet sherry. Interestingly, Santi serves his Burnt Basque Cheesecake in two small slices rather than one big one. Why? He believes that if you take smaller bites and you get more flavour.

How long can Basque Burnt Cheesecake last?

Burnt Basque Cheesecake is so moreish, it’s unusual for anyone to need to save some. However, if you did have some left, it can be stored in an airtight container for around 4 days. Javier recommends eating it within 2 days though if you want the best texture.

Does Basque Cheesecake need to be refrigerated?

Yes, as it contains a lot of cream. If you want to prolong the life of your Burnt Basque Cheesecake, pop it into your fridge in an airtight container and it should last around 4 days.

Can you freeze Basque Cheesecake?

You’re in luck. Yes, Burnt Basque Cheesecake freezes well and can be frozen for a month and it retain the best flavour and texture, but it can survive in a freezer for up to 3 months. To defrost, simply remove it from the freezer 24 hours before you wish to eat it.

Being a relatively hot country, you’d expect there to be many Spanish beer brands in Spain and you would be correct. What is Spain’s most popular beer? By volume, you could probably guess three maybe four Spanish lager brands, but does highest sales equate to highest quality and best taste when it comes to deciding which is the best Spanish beer?

In this guide, we look beyond the big mass-produced beers and take you on a beer discovery of Spanish craft beers from the best micro-breweries across the whole of Spain. All are reassuringly available from Basco. Let’s grab the bottle opener and get started in no particular order.

Er Boqueron

We’re kicking off with one of the most unusual Spanish beer brands. Er Boqueron is an award-winning beer that is the only beer in the world brewed using sea water from an area of the Mediterranean, near Valancia, tha tis known for its level of purity. Totally natural, with no added gas, this unfiltered and unpasteurised beer is light, refreshing and wonderfully easy to drink. Er Boqueron is one of the best Spanish beers and is the winner of two ITQI Superior Taste Awards 2014 for taste and quality. Scores 4.85/5 in our customer reviews. 4.8% ABV.

Tasting notes: on the nose, it is toasty with malt and biscuits with peach and pear to follow. On the palate there is fruit and bubbles with a touch of iodine and balsamic then sweet peach. Drink with fried fish, charcuterie, Spanish ham or on its own.

La Socarrada

Another of the more interesting Spanish beer brands is La Socarrada – meaning “scorched” due to its slighty smokey notes. It is made by a micro-brewery in Xativa, Valencia in small batches using a double fermentation process and continuous bottle maturation. This craft beer is a winter honey ale with made with barley malt, rosemary honey, hops and yeast with a kick of Spanish rosemary. La Socarrada won flavour awards by the International Taste & Quality Institute of Brussels (Belgium) in 2012, 2016 and 2021 and bronze in the 2015 South Beer Cup of South America. Scores 4.80/5 in our customer reviews. 4.7% ABV.

Tasting notes: on the nose, it has smokey shades, rosemary, toast and fresh bread. On the palate, there are notes of notes of black pepper, caramel, cherry and pear. Classed as a gastro-ale, its perfect pairing is is with Spanish ham, Iberico pork, roast lamb or suckling pig.

Moritz Original

In Catalunya, one of the most famous Spanish lager brands is Moritz. Recognised as Barcelona’s favourite lager, this delightfully light, golden lager beer has a rich history that dates back to 1856, It has won numerous awards over the years starting with a gold medal at the 1888 Universal Expo of Barcelona. Often referred to as “Spanish sunshine in a bottle”, it is still made at the original brewery at the Ronda de Sant Antoni, in the Raval. It is brewed using natural spring water from the Font d’Or in Montseny, extra pale barley malt, aromatic hop flowers from Saaz and lager yeast from Moritz. Scores 4.55/5 in our customer reviews. 5.4% ABV.

Tasting notes: Moritz has soft, pleasant with sweet notes of malt and cereals and a light bitter finish. This gasto-lager is perfect with a Bocadillo de Jamón or seafood.

Alhambra Reserva 1925

No list of the best Spanish beer brands would be complete without Alhambra Reserva 1925 – an ultra-premium Spanish beer made in Granada. The recipe of this full-bodied, intense and exquisite flavoured artisan craft beer has not changed since it was originally conceived in 1925. Slow crafted in Spain, Alhambra Reserva 1925 beer is brewed using the purest water from the Sierra Nevada mountains and the best maize and hops from southern Spain. Alhambra Reserva 1925 was awarded Spain’s Best Strong Lager 2016 at the World Beer Awards. Scores 4.68/5 in our customer reviews. 6.4% ABV.

Tasting notes: it has a light toasted aroma and a thick, creamy head with a firm, full bodied and well-rounded flavour. A beautifully balanced, bittersweet flavour, it has notes of bitter orange and a hint of caramel flavour at its finish. Alhambra Reserva 1925 pairs perfectly with seafood and grilled premium Spanish meats.

Rosa Blanca

Born in Mallorca in 1927, Rosa Blanca is the Balearic’s best loved beers. This well-balanced, creamy beer is brewed with traditional lager ingredients of barley malt, maize, rice and hops. Rosa Blanca is one of the country’s lower alcohol Spanish lager brands and has a hint of citrus. This is because towards the end of brewing, when the beer is maturing, Citra hops are added cold to Rosa Blanca, at between 0 and 1º C. This extracts the fruity aromas and citrus notes of this variety of hops, without any bitterness. 3.4% ABV.

Tasting notes: it’s a balanced, very harmonized beer with mild malty sweetness combining with a soft bitterness. Creamy and pleasant there’s a fresh Citra hop aroma with stone fruit notes and a refreshing hint of citrus. Rosa Blanca can be drunk on its own or with any type of dish from fish to sweet desserts.

Victoria Malaga

Brewed in Malaga, Andalucia, Victoria Malaga is one of the classic Spanish beer brands and has been in existence since 1928. Its slogan Malagueña y Exquisita”, meaning “From Málaga and Exquisite” is accurate as this light, golden, fine sparkling beer is carefully made using the traditional slow maturation process, with a minimum of 12 days which ensures its “exquisite” flavour. The bottle’s historic label famously features a German tourist, holding his boater hat, mopping the sweat from his forehead whilst enjoying a refreshing glass of beer. Interestingly, its innovative new brewery in Malaga was nominated for the GANA Building of the Year 2018 Award. 4.8% ABV.

Tasting notes: sweetish aroma of malts, grass and sharpish herbal hops. Refreshing with a balanced body and taste. Lemon pepper flavour with hints of lime. Victoria Malaga is best served ice cold and is perfect with all Spanish tapas and pintxo.

Estrella Damm Inedit

We come to the end of our search for the best Spanish beer and the final beer on our list is a rather special one. Created in collaboration with chef Ferran Adrià and a team of sommeliers from El Bulli, Estrella Damm Inedit is the first beer specifically designed to accompany and complement food. A true gastro-ale, this wheat beer is uniquely brewed to create a complex aroma and an opaque look. This wheat beer is in the style of Witbier, originally from Belgium, and made with unmalted wheat. Using unmalted wheat gives this beer more body and a softer, fuller mouthfeel. Inedit is flavoured with spices, giving it its special taste and making it a uniquely distinctive and dynamic beer. In 2020, Estrella Damm Inedit won a gold award at the World Beer Awards and a silver in the International Beer Challenge awards. 4.8% ABV.

Tasting notes: highly aromatic with a creamy fresh texture, coriander, orange peel and liquorice with a pleasant lingering aftertaste. Designed to be enjoyed with fine food, served chilled in white wine glasses, it works especially well with starters, salads and oily fish, and can be paired with spicy or sweet and sour flavours.

Best Spanish Beer Gift Sets

Sometimes one bottle isn’t enough or you want to surprise someone with your knowledge of the best Spanish lagers. That is why you might wish to consider a Basco Beer Gift Set of some of the best Spanish beers in a special presentation box. We have several available including:

Spanish Craft Beer Gift Set – 3 bottles: El Boqueron, La Scarrada & Moritz in presentation box.

Er Boqueron Beer Gift Set – 3 bottles of El Boqueron in presentation box.

La Scarrada Beer Gift Set – 3 bottles of La Scarrada in presentation box.

Moritz Beer Gift Set – 3 bottles of Moritz Original in presentation box.

Alhambra Reserva 1925 Gift Set – 3 bottles of Alhambra Reserva 1925 in presentation box.

Tapas recipes to accompany Spanish beer

Tapas and Spanish beer go hand in hand. Basco owner and Basque-born chef Javier De La Hormaza has compiled a whole host of beautiful homemade tapas recipes from Gambas Pil Pil to Spanish Omelette, Fried Padron Peppers to Chistorra Sausage Rolls With Lemon Aioli. Click here to browse and attempt Javier’s easy to follow tapas recipes.

The Spanish love their meat and are incredibly proud of how they produce it and relish how it tastes. Genuine Spanish Jamón is amongst some of the best ham products on the planet and the two main types are Jamón Serrano and Jamón ibérico. How do you choose between them? What are the key differences? What type of pigs do they come from? How are they reared? Are they cured differently? How do you slice it? How is it eaten? How do they taste? This “Jamón Serrano vs Jamón Ibérico” guide has all the answers and more.

The history of Spanish Jamón?

It is thought that the decedents of the Spanish pigs used to make Jamón Serrano and Jamón Ibérico landined in the Iberian Peninsula during the times of the Phoenicians around 1100 BC. The birthplace of Spanish ham was Gádir, currently the city of Cádiz, but during the Roman Empire times, ham was much more prevalent.

What is Spanish Jamón?

At first glance Spanish Jamón Serrano and Jamón Ibérico may look quite similar, but the differences, some subtle, have an impact on the taste. Jamón is cured Spanish ham from particular pigs. Serrano and Ibérico are two distinctly different types, so let’s explore how they differ, starting with the pigs.

Breeds of pigs

Jamón Serrano and Jamón Ibérico are made from two very different breeds of pigs and this is one of the reasons they taste and are priced differently from each other.

Jamón Serrano is from white pigs, such as Duroc, Landrace, Pietrain or Large White. Conversely, Jamón Ibérico is from very rare 100% pure-bred Iberian breed pigs which are crossed mainly with Duroc and are a minimum of 50% Iberian. Black pigs have a much greater capacity for fat to infiltrate the muscle and it’s this that gives Jamón Ibérico its unique flavour and texture.

Interestingly, the way you can differentiate whole legs of Jamón Serrano and Jamón Ibérico is by the colour of the pigs’ trotters. The white pigs have white trotters and the Iberico pigs have black trotters.

Diet and rearing

The diet of a pig and its upbringing make a huge difference to the texture and taste of the Jamón it produces. So, which breeds of pigs produce Jamón Serrano and Jamón Ibérico?

White pigs used to create Jamón Serrano are usually reared on farms and fed cereals. Their diets and water consumption are very carefully monitored and they are allowed to move

Black pigs that yield Jamón Ibérico, like the award-winning ham produced by Arturo Sánchez, are fed and reared quite differently. First, we need to understand what “Montanera” is. Montanera is a special period that runs from autumn until March. During that time, black pigs are raised with complete freedom. They are allowed to graze meadows and pastures feeding on a diet of only natural unprocessed ingredients – exclusively holm oak and cork oak acorns, grasses and herbs. What also makes Arturo Sánchez Jamón Ibérico so special is the black pigs are raised for a “double” Montanera over two years. In that time, they gain 75–90 kg in weight and a unique characteristic pure and balanced flavor. Their natural diet, not only intensifies the flavour and enriches texture of the ham, it ensures greater fat infiltration in the meat.

Curing process

Depending on the producer, the ham of white and black pigs used to produce Jamón Serrano and Jamón Ibérico is cured in specific conditions and for certain lengths of time. Both these factors have a profound effect on each type of ham. Both types of ham use a similar curing process, but in general, Jamón Serrano has a shorter curing time.

For example, the Jamón Serrano sourced and stocked by Basco is produced by Martinez Somalo – a family company from La Rioja that was founded in 1900. All their Serrano ham is salted and then cured. The salting process involves burying the hams in salt containers where they remain at a temperature of approximately zero degrees Celsius for as many days as the ham weighs, minus one.

Once salted, the Serrano hams are undergoes a cold-drying process. The hams remain curing for approximately 6 months, starting with a low temperature and high humidity, then gradually increasing the temperature and decreasing the level of humidity. After the first 6 months, the ham loses the most of its weight. Then the heat-ageing stage then begins and can last anything from 6 to 18 months, depending on the type of ham Martinez Somalo wants to produce.

Their Gran Reserva Serrano ham is made from 100% Spanish white pigs, carefully selected for their quality, and cured for a minimum of 10 months and up to 14 months under the watchful eye of Martinez Somalo ham master. This curing process creates a high-quality balanced Serrano ham with excellent marbling. Interestingly, Serrano comes from the word “Sierra’ meaning mountains. It is referred to as mountain ham as it is cured in the cool mountain air.

Jamón Ibérico produced by Arturo Sánchez is cured for a minimum of 48 months. This takes place in natural curing cellars in Guijuelo where the cold, dry winds from the Béjar and Gredos mountain ranges.

Let’s get technical for a moment. The acorn diet of the pigs and the unique way in which Arturo Sánchez Jamón Ibérico is mountain-cured combine to create the perfect conditions to trigger a natural chemical process that promote the presence of tyrosine. Tyrosine is an amino acid that crystalllises during the ham curing process when the amount of salt used is reduced and the temperature is slowly increased. Proteins break down and create little white chalky dots in the meat which are the signs of an artisanal, well-cured ham.

Taste and Health

Both Jamón Serrano and Jamón Ibérico are delicious, natural healthy and nutritious meats. They do differ in taste though, mainly due to the breed of pigs, their upbringing and the curing process. It has a slightly woody, softer, less intense taste than Jamón Ibérico mainly due to a comparatively shorter curing process and the white pigs’ cereal diet.

The wild acorn, grasses and herb diet of black pigs that are used to create Jamón Ibérico play a big part in the taste of the ham. They give it an unmistakable aromatic, earthy, floral and nutty flavour. This flavour is intensified by the much longer curing process which results in a deep, sweet, salty and complex taste. Fat in the meat is also so wonderfully soft, it melts in your mouth. Plus, the presence of tyrosine gives it a unique umami fifth taste dimension.

Cuts of Jamón Serrano and Jamón Ibérico

Whilst the taste of Jamón Serrano and Jamón Ibérico differ greatly, the cuts do not. Both are usually available either as whole legs of ham or pre-sliced for convenience. Basco stocks whole legs and the following sliced varieties; sliced Jamón Serrano and Jamón Ibérico Bellota and Cebo.

How to slice Jamón Serrano and Jamón Ibérico

There is a real art to slicing a whole Jamón Serrano and Jamón Ibérico leg. Most come with the bone in however we also stock a Jamón Serrano boneless ham which is much easier to slice.

If you go for a traditional whole leg of Jamón Serrano or Jamón Ibérico, you will first need to mount it on a special ham stand then clean and shape the ham with a boning knife calla a ‘puntilla’. Also, place a damp cloth under the legs to keep it steady. You will need three types of sharpened knives; a cook’s knife for making the deep cut around the ham shank, a boning knife for peeling off the hard ham skin, and a long flexible ham slicing knife to shave thin slices of Jamón.

Start by cutting off the skin with a boning knife, then move on to peeling the ham by removing the hard skin that wraps the ham fat developed during drying and curing. Only peel the skin off from an area that you are going to eat at the time.

Next, remove the layer of fatty meat immediately under the skin of your Jamón Serrano or Jamón Ibérico leg using your long flexible knife. Start nearest the shank and slice down. Remember to set aside some layers of fat to cover the exposed meat on the leg when finished.

Your Jamón Serrano or Jamón Ibérico ham is now prepared for slicing. Take your ham slicing knife and slice it in thin, almost transparent slices. Use tongs or your hand to lift the slices as you cut. Present your Jamón Serrano or Jamón Ibérico ham slices on a plate in single layers that overlap slightly.

Finally, open a bottle of Rioja, let it breathe whilst your Jamón Serrano or Jamón Ibérico ham slices warm to room temperature of approximately 20°C. This enables natural oleic acids in the meat to soften and helps intensify the flavours. Don’t forget to place layers of fat over the meat and wrap it in a muslin cloth to ensure none of the meat is exposed to the air.

Basco stocks several types of whole hams including legs of Jamón Serrano, Jamón Ibérico de Bellota, de Cebo and also Jamón Ibérico Paleta de Bellota which is a smaller cured front shoulder ham.

You can read a dedicated and highly detailed “How to Carve Jamón Ibérico Leg” Guide here.

Jamón Serrano and Jamón Ibérico Carving Sets

Complete carving sets for both types of Spanish hams are available which contain everything you need to successfully carve like a professional. For lovers of Serrano, we offer a Jamón Serrano Ham Carving Set containing a full ham leg cured for up to 12 months, a ham stand, knife and carving instructions all in a  presentation box. A Mini Serrano Ham Carving Set with a 1 kg boneless ham, wooden board and carving knife in a beautiful presentation box makes the perfect gift.

If Jamón Ibérico ham is your preference, you have a choice of two full leg and one shoulder carving sets, all compete a premium ham stand, knife and full instructions. The Jamón Ibérico de Bellota Gran Reserva Carving Set comprises of an acorn-fed 100% iberico certified ham leg weighing 7.4 kg that’s aged a minimum of 48 months. The Jamón Ibérico de Cebo Carving Set contains a free range 50% iberico certified ham cured naturally for a minimum of 30 months. For a smaller, less unwieldly option, our Paleta Ibérica De Bellota Carving Set contains a 4.3 kg acorn-fed 100% iberico certified whole shoulder ham cured for a minimum of 24 months.

Ways to eat Jamón Serrano and Jamón Ibérico

Once carved, there are so many delicious authentic Spanish recipes that are brought to life with Jamón Serrano or Jamón Ibérico.

One of the simplest ways to enjoy Spanish ham is a Bocadillo de Jamón. The simplest and most popular bocadillo in Spain, these sourdough baguettes with slices of Jamón Ibérico de Bellota, sliced tomato, a tub of garlic and a drizzle of olive oil are perfect with a cold Spanish beer. You can find the recipe here.

Melon pairs beautifully with Jamón Ibérico. Melon con Jamón is a tasty Spanish tapas recipe that takes no time to prepare and is perfect for a lunch or starter for a barbecue. Another tapas favourite is one inspired by Spain’s oldest. Huevos Rotos con Jamón is a peasant dish featuring straw potatoes, fried eggs, slices of Jamón Ibérico. Serve with fresh crusty bread.

Fancy an Andalucian brunch or mid-week dish? Huevos a la Flamenca is a quick and tasty meal of baked eggs cooked in a tomato sauce made with onions, garlic, smoked paprika and roasted peppers, topped with crispy Jamón Serrano and spicy chorizo sausage. It’s brilliant with griddled bread.

How to store Jamón Serrano and Jamón Ibérico

Whether it’s Jamón Serrano or Jamón Ibérico, if it is sliced, to preserve its wonderful flavour and texture, it needs to be stored in a refrigerator at a temperature of between 2 to 8ºC.

Whole hams, if stored correctly do not need to be refrigerated and can last for one year unopened. Once you have started to cut it, keep it on its stand, cover it with some fat trimmings, wrap it in cling film and keep it in a dry place away from heat and eat as soon as possible. If stored like this, the opened area can be kept for up to a month. Make sure you open your ham in stages to prolong its life, unless you are using the whole ham in one go for a party or celebration.

The Spanish are famous worldwide for their superior premium barbecue meats. Their quality and taste are unrivalled and Basco sources, imports, stocks and delivers prime cuts of the absolute best available from local Spanish producers. But what do you know about Spanish meats? What is Iberico Secreto? Do you know how to cook Presa Iberica or how to cook Suckling Pig? Basco founder and Basque chef Javier De La Hormaza has created this definitive “Guide to Premium Spanish Meats” complete with recipe suggestions.

What is Iberico Pork?

Iberico pork cuts, including Secreto Iberico, Presa Iberica and Pluma Iberica, have fabulous flavour which comes from the diet and lifestyle of indigenous black Iberico pigs. These pigs are free to roam the ‘dehesa’ forests of southwest Spain, grazing on herbs, grasses and most importantly, acorns. Exercise gives the pork its unique marbling and their diet adds wonderful flavour to the pork. High in mono-unsaturated fats, Iberico pork is healthier than other porks.

What is Iberico Secreto?

Iberico Secreto is a part of the extreme top of the loins of Iberico pigs. When it is traditionally quartered the meat is united to the loin’s fat or ‘hoja de tocino’. It is called Secreto because this small thin cut is hard to find on the pig. It has beautiful marbling and tastes a little like bacon but it has a more complex flavour thanks to the black Iberico pigs’ herb and acorn diet.

How to cook Secreto Iberico?

Secreto Iberico is a little like a tender skirt steak. Javier reveals how to cook Secreto Iberico “simply sizzle this thin cut on the grill and the fat immediately begins to melt away, bathing the pork in lovely acorn-flavoured juiciness. Alternatively, you can cook Secreto Iberico it in cast iron skillet at a medium high heat.” One of Javier’s favourite Secreto Iberico recipes is Ibérico Pork Schnitzel with Caper and Lemon Butter which you can try here. Plus, there are other Secreto Iberico video recipes here.

What is Presa Iberica?

Presa Iberica is a cut of Iberico pork that is attached to the shoulder and located near the head of the loin. Presa Iberica is a wonderfully tender, well marbled cut of meat which is very similar in flavour to that of beef. This shoulder steak is beautifully thick and juicy, but leaner than Pluma end loin or Secreto flank steak. It has that unmistakable flavour of acorns and herbs.

How to cook Presa Iberica?

Javier is a big fan of Presa Iberica. “You can prepare Presa Iberica really quickly. Simply season with salt and pepper then either grill or sear at a medium to high heat until done. Presa Iberica has less fat than other cuts of Iberico pork, so be careful not to over-cook – it should be pink in the middle. After leaving it to rest for 5 minutes, cut it into thin slices and enjoy.” You should also try Javier’s recipe for Iberico Pork Wellington which uses a whole Presa Iberica, an earthy mushroom pate, Serrano ham and a light crusty pastry. You can also watch the video recipe and other Iberico Pork recipes here. Absolutely delicious.

What is Pluma Iberica?

Pluma Iberica is a classic Iberico pork cut from the end of the loin. It’s wonderfully juicy and much juicier than Presa or Solomillo Iberico pork. Pluma, which means ‘feather’ in Spanish, is a relatively thin steak, it’s a lovely and lean meat. Like all our genuine Iberico pork, its delicious flavour comes from black Iberico pigs that feast freely on sweet acorns and natural grasses across the extensive ‘dehesa’ oak forests of southwestern Spain. What is Pork Pluma like? It is very well marbled with flavorful fat that melts away when cooked giving you a rich and tender steak.

How to cook Iberico Pluma?

One of Javier’s favourite ways to cook Pluma Iberica is also one of the easiest. Simply season with salt and pepper then grill or sear the pluma at a medium high heat so the centre is still pink – be careful not to overcook it. Eat once it has rested for 5 minutes. Pluma is fabulous for barbecues too. Javier’s Barbecued Pluma Iberica with Hazelnut Gremolata recipe is a chargrilled Pluma with a parsley, garlic, and lemon gremolata spooned over the top with a sprinkling of roasted hazelnuts. Here’s his recipe.

What is Galician Rib Steak?

Highly respected food critic Jay Rayner has described Galician Rib Steak as “the best steak I’ve eaten either before or since”. Maybe that’s why it’s the choice of fine dining restaurants worldwide? Our range of Galician beef comes from retired 8 to 10 year old Frisona dairy cows from Galicia in the Northwest of Spain. Being naturally grass-fed for this long gives the meat a higher fat content and extraordinary depth of flavour and texture with marbling on a par with Wagyu beef. Our Galician Rib Steaks are aged for a minimum of 35 days. Rubia Gallega Rib Steak is also reared in Galicia but these indigenous cattle graze freely in meadows for 8 to 12 years and steaks are dry-aged for 45 days. This gives this succulent steak an intense beefiness.

How to cook Galician Rib Steak?

We asked Javier “how long should I barbecue 1kg Galician Rib Steak?” He shared his method which involved salting the steak 30 minutes before cooking then getting the barbecue coals are completely white with no flames and piled up so the coals are 20cm from the steak. Cook the steak for 8 minutes on each side – don’t be tempted to touch or move the steak whilst it is cooking. Javier’s full recipe for barbecued Basque Txuleton Steak with grilled peppers, garlic and friend potato matchsticks can be found here.

What is Suckling Pig?

Ever since medieval times, the Spanish have enjoyed Suckling Pig. But what is Suckling Pig exactly, what makes it such a delicious authentic Spanish traditional dish and how old are Suckling Pigs? Suckling Pigs are young pigs, fed only with their mother’s milk and are reared for no more than 28 days. This makes its meat so wonderfully tender, sweet and juicy with a fabulously crispy skin. The best Suckling Pig comes from Segovia in the Castile and León region of Spain and this is where Javier sources the Suckling Pig for Basco customers. Whole Suckling Pigs are one of Basco’s best-selling premium meats and are ideal for an extra special Sunday lunch or Christmas Dinner. We also offer a highly convenient Oven Ready Suckling Pig Quarter which is perfect for 3 to 4 people which comes in a thermoresistant bag ready to pop in the oven.

How to cook a Suckling Pig?

The Spanish really know how to cook a Suckling Pig. The traditional Segovian method is to roast it whole in an oven using just salt and water. The water is important as it produces steam to ensure all the moisture is kept in the meat but the Suckling Pig needs to raised up above the water using wooden slats of spoons. Javier’s recipe for Roasted Whole Suckling Pig is as authentic as it gets – follow the recipe here. Want an even easier and incredibly convenient way how to cook a Suckling Pig? Don’t need a whole Suckling Pig? Check out Javier’s Oven-Ready Suckling Pig Quarter video recipe here.

What is El Capricho Ox?

If you are a foodie with a penchant for steak, you will now doubt be familiar with the name ‘El Capricho’. This restaurant is internationally renowned as being the world’s best steak restaurant. El Capricho is the legendary restaurant found in the tiny village of Jimenez de Jamuz in the Leon province of northwest Spain. Basco is honoured to partner El Capricho to offer and exclusive limited supply of selected ox and old cow steak cuts. El Capricho’s proprietor José Gordón has dedicated the last 25 years of his life to the pursuit of the very finest meat to serve in his restaurant. He only selects the finest mature oxen from natural, organic farms. The El Capricho Ox Steaks that Basco stocks have been dry-aged for over 120 days to really intensify the flavour.

How to cook El Capricho by José Gordón Rib Steak?

To cook El Capricho steaks by José Gordón in the traditional Spanish way, you need to barbecue over charcoal. Javier again insists that the coals must be white, with no flames, and the steak 20cm above the hot coals. Salt 30 minutes before cooking then barbecue for 8 minutes on each side and leave to rest 5 minutes before eating. They can also be cooked on a ‘plancha’ or cast-iron pan or griddle. Because El Capricho steaks by José Gordón have wonderful marbled fat running throughout, they need only a little oil in the pan. Salt prior then sear them on a medium high heat for 8-10 minutes each side, rest for 5 minutes then salt and serve with a crisp green salad and chips. Simply stunning.

“The perfect steak”

Time Magazine

“Probably the greatest steak I’ve ever eaten”

Jeffrey Steingarten, American Vogue food writer

“The best place to eat steak in the world”

The Guardian

Fish is an important part of a healthy Spanish diet, not just the flesh, but the roe, too. We are all aware of caviar, but something as valuable to the Spanish way of life is Bottarga – delicious salted, cured fish roe. What is bottarga? What does it taste like? How do we eat it? Our guide deep dives into the history and intricacies of this precious rich delicacy.

Rather than fishing for the truth, we went straight to the source. We interviewed Paco Rodríguez, Quality Manager of Herpac.

What is Bottarga?

Bottarga is salted, lightly cured fish roe pouch of a female grey mullet. It’s often referred to as “Mediterranean caviar” or the “truffle of the sea”. It has a wonderful deep golden, amber colour and a delightfully delicate taste. Bottarga is incredibly popular, particularly in the South of Spain. Internationally,  similar foods include Japanese “karasumi”, Taiwanese “wuyutsu” and Korean “eoran”.

What kind of fish does Bottarga come from?

Bottarga comes from a Spanish thin-lipped grey mullet called “Pardete” in Spain. It is a pelagic fish which is common on the coasts of many seas and oceans on the planet. Spanish pardete tend to originate from the warm coasts of southern Spain, especially off the coast of Murcia.

What does Bottarga taste like?

Bottarga has a deep, intensely nutty, salty taste and has a silky-smooth texture. It is one of the most distinctive tasting delicacies of the Mediterranean.

What is the history of Bottarga?

Paco Rodríguez explains “to find the origins of Bottarga, one has to go back to the very origins of Mediterranean culture – the Phoenicians, Carthaginians, ancient Egyptians and Romans.”

The first documented accounts of Bottarga production are from the Nile Delta in the 10th century BC.

Is Bottarga healthy?

“Yes, Bottarga is a 100% natural product, with only three simple ingredients – grey mullet, sea salt and time. Bottarga is not only delicious, it is nutritious as it is rich in protein and serotonin” reveals Paco. Bottarga contains numerous vitamins including vitamin C, B1, E, E2, A, K plus other important vitamins in small quantities. High in protein, Bottarga is perfect for strengthening muscles.

What is the history of Herpac Bottarga?

Basco stocks only the finest authentic Andalucian Bottarga which is produced by Herpac. Paco gives us the full story; “Herpac is a family business founded in 1986 as a result of the effort and dedication of two brothers, Paco and Diego Pacheco. Faithful to the seafaring tradition of the village where they were born, Herpac is dedicated to producing 100% handmade salted, smoked and canned products, including Bottarga.”

What makes Herpac Bottarga special?

Basco selected Herpac Bottarga because it is exceptionally large, moister, and a cut above any other Italian or Greek cured roes. Paco adds; “we use a unique and extraordinary raw material, as well as the careful and expert work of a company faithful to its origins. It is a tradition that has been passed down from father to son for many generations.”

How to store Bottarga?

Bottarga is easy to store. Simply keep it refrigerated between 5–10ºC.

How to eat Bottarga?

Basco founder and professional Basque chef Javier De La Hormaza is a huge fan of Bottarga. “I recommend slicing bottarga very thinly and serving it on top of some ripe vine tomatoes. Sprinkle on some crushed fried almonds and finish with a drizzle of some quality extra virgin olive oil like our 100% picual Fuenroble that is dense and grassy. Bottarga is a very versatile ingredient that can be used as a seasoning agent or to give a punch of umami flavour when grated on salads, soups, risotto and pasta dishes. Serve it with a cold glass of manzanilla sherry as part of a tapas selection.”

Where to buy Bottarga?

If you are reading this, you are already on the Basco website and just a couple of clicks away from the finest Bottarga in existence. Basco stocks authentic Herpac Cured Grey Mullet Bottarga which you can order online for delivery direct to your door, chilled, vacuum packed and ready to eat.

Bacalao, or salted codfish, is a highly traditional and prized delicacy that is enjoyed not only in Spain, but also from as far away as the Caribbean to Northern Europe. This dried and salted codfish has become an important part of the Spanish diet. But what do you know about Bacalao? What kind of fish is bacalao? Is salted cod healthy? How long do you soak salted cod? Do you know how long to cook bacalao?

We put all these questions, and more, to Helena Kaperotxipi of Salazones Udana in Lesaka, Navarra in northern Spain. Salazones Udana is an artisan producer of finest bacalao in the world with over 30 years of experience. Their salted cod is one of Basco’s best sellers. So, let’s start right at the beginning…

What is bacalao?

Bacalao is the Spanish name for salted, dried codfish. It is salted and dried in order to preserve the fish. The history of bacalao is fascinating too. Basque whalers and Spanish conquistadors took nutritious salted Norwegian cod with them on their voyages to the fertile fishing grounds off the coast of Newfoundland because it lasted so well when preserved. Ever since, Spain has had a huge appetite for bacalao.

What kind of fish is Bacalao?

Bacalao is traditionally made using the Gadus Morhua species of cod.

Where is Salazones Udana Salted Cod fished?

Helena explains “The cod we use for our bacalao lives in the cold seas and deep waters of the northeast Atlantic around Iceland, Norway and the Faroe Islands. This has been the traditional fishing ground for Basque fishermen for centuries and the source of these large and powerful fish which can weigh 4 to 7 kg. Interestingly, 1 in 3 cod are fished around from Iceland.”

How is Spanish bacalao made?

In the case of Salazones Udana bacalao, traditional fishing techniques, mainly with hooks, are used to catch the cod. The traditional salting method is also employed. We asked Helena how to make Spanish bacalao; “Our qualified experts salt our bacalao for at least 21 days, with sea salt, preferably from Ibiza. It then continues to mature here in Lesaka, Navarra, to achieve the highest quality bacalao which contains high amounts of mineral salts and superb taste” reveals Helena.

Is salted cod healthy?

Bacalao is incredibly healthy and nutritious. It is preserved naturally by curing using sea salt rather than artificial preservatives. It is a natural source of collagen and magnesium which can help in the prevention of osteoporosis. Rich in phosphorus, it can also aid brain function.

It can be part of a healthy balanced diet due to its low fat and calorie content, and being rich in protein and vitamin B12. For example, fresh cod only has 17 grams of protein, but when cured in salt that increases up to 70 grams of protein in every 100 grams of bacalao. Plus, it is suitable for diabetics and coeliacs as it does not contain sugar or gluten.

How long do you soak salted cod?

To prepare bacalao prior to eating, it needs to be desalted. To do this, take your bacalao salted cod and rinse it thoroughly but carefully under cold water before placing it in a container, skin side up, with double the volume of water. Put it in the refrigerator and change the water every 8 hours or so. Depending on the thickness of the piece of bacalao, it will need 24, 36 or 48 hours of desalting.

Once desalted, you can eat it as it is in salads or you can cook it.

How to store salted cod

Salted cod can be kept for a year in a dry, dark place below 12º or 15º C but it will become increasingly dry. In a domestic refrigerator at 4ºC you can keep it salty for a year.

Helena tells us “You can keep desalted bacalao in the refrigerator for 2 or 3 days like any fresh fish. Alternatively, you can freeze it for whenever you want to cook it.”

Where to buy salt cod

Tempted to try bacalao? Basco stock a select range cured by the prestigious artisan producer Salazones Udana. These are of the very highest quality and include Salt Cod Loin which are lovely and thick steaks from the best part of the cod. Available in large and standard sized packs, these extra’ quality bacalao are served at the best restaurants in Spain.

If you want bacalao purely as an ingredient, for example for croquetas, then salt cod trimmings are more cost-effective yet equally delicious. These are also available in a large catering pack or a standard pack for personal use.

How do you cook salted cod?

If you want to know how to cook bacalao Spanish style, who better to ask than Javier De La Hormaza – Basco’s inspirational founder and professional Basque chef.

Javier’s extensive collection of authentic Spanish salted cod recipes that demonstrate how to cook bacalao. These include buñuelos de bacalao, bacalao con tomate, bacalao al horno, croquetas de bacalao, bacalao a la miel and bacalao a la donostiarra. Basco even offers pre-prepared Salt Cod Croquetas. Here, Javier picks some of his favourite bacalao salt cod recipes.

Bacalao a la Vizcaina is a classic bacalao recipe which features a sauce made exclusively from red onions and choricero pepper puree.

Bacalao Al Pil Pil is an enigmatic salted cod Basque dish with garlic, dried guindilla chilli and olive oil. It’s a magical and truly tasty recipe.

Bacalao en Aceite is a classic pintxo that marinates Bacalao in a garlic and chilli oil to give it a really punchy flavour.

Croquetas de Bacalao is a traditional Spanish salt cod tapas dish which combines bacalao with a beautifully flavoured thick béchamel.

Piquillo Peppers Filled with Salt Cod is a classic Basque recipe of whole piquillo peppers filled with a delicious salt cod béchamel and served with a red pepper sauce.

What drinks would you serve with salted Bacalao?

Bacalao pairs well with many different Spanish wines, but Javier recommends you try enjoying salt cod dishes with a good Rioja.

Most of us will be familiar with chorizo, but what do you know about chorizo’s thinner and longer counterpart… the chistorra sausage? If your answer is “very little”, then that is about to change.

To create this Ultimate Guide to Chistorra Sausage, we decided to consult Maialen Maiza Burillo from artisan chistorra sausage creators Embutidos Arbizu in the Navarra region, northwest of Pamplona. This proud family producer has been making chistorra sausage in the traditional way since the mid-sixties and it is one of Basco’s most popular sausages after chorizo.

What is Chistorra sausage?

Chistorra sausage is a special type of semi-cured chorizo from either Navarra, Aragon or the Basque Country in Spain. “Thin and wonderfully flavoursome, it is made from pork, seasoned with paprika, salt and garlic all held in natural sausage casing. It has a bright-red colour, smoky taste and can be eaten either fried, boiled or baked” explains Maialen.

What is the history of Chistorra sausage?

Originally, Chistorra was from the Basque region of Gipuzkoa and comes from the Basque word for sausage “txistor”. Traditionally, chistorra was made with left over pork meat which was ground and semi-cured to preserve it so it would last throughout the winter months. Maialen is especially proud of her family’s part in chistorra sausage’s popularity “Chistorra is particularly popular here in Navarra, where it can be found hanging in almost every butchers, and is a key ingredient for many local dishes.”

Are there any special traditions regarding Chistorra?

Chistorra is traditionally served in San Sebastián on 21^st December each year on the feast day of Thomas the Apostle. On this day, in all Spanish cities, not just San Sebastián , there are stalls of products created by artisan producers, including “talo” (a traditional corn flatbread) and chistorra which is enjoyed with either Basque sagardoa cider.

How is Chistorra sausage made?

In the case of Arbizu Chistorra Picante Sausage, Maialen explains the process. “Our chistorra is always made using free-range pork, either dewlap or pancetta, which is pork belly. The meat selected is put through a mincing machine and paprika, salt and a little water is added during the kneading process. Once the everything is properly kneaded, it is removed from the mixer and added to the filling machine where it is stuffed in either lamb tripe or collagen. After this process has been completed, it is dried for four or five days and then vacuum packed.”

What are the ingredients of Chistorra sausage?

The ingredients of Chistorra sausage made by Embutidos Arbizu are 100% natural with no additives and no gluten. It is quite simply free-range pork, wonderfully piquant and warming paprika from Murcia, salt and fresh garlic. When combined, semi-cured and cooked they create chistorra’s unmistakably delicious taste.

What is special about Embutidos Arbizu Chistorra sausage?

Over to an immensely proud Maialen. “Our family has been making chistorra for three generations and we believe that this experience is what has shown us how to make such a delicious product. It was our grandfather Pepe and grandmother Ramona that started the business and showed us how to make traditional artisan-made chistorra.”

Is Chistorra good for tapas?

Very much so. Tapas or ´Pintxo´ is one of the most typical ways to eat chistorra. In all of the parties and celebrations throughout Spain, especially in Navarre, Aragon or the Basque Country, you can find people enjoying chistorra this way.

How do you cook Chistorra sausage?

The most common ways of cooking chistorra sausage is grilled, fried, boiled or baked. In Navarra, home of Embutidos Arbizu chistorra, locals usually fry it. Javier De La Hormaza, Basco founder and inspirational chef, has two favourite chistorra sausage recipes. “Mussels with Chistorra Sausage and Txakoli is my variation on the classic Moules Marinière recipe. I steam mussels with fried Chistorra and lots of Txakoli Basque country white wine. Alternatively, try making Chistorra Sausage Rolls with Lemon Aioli – a tasty pintxo I first tasted in Ganbara pintxo bar and restaurant in the old quarter of San Sebastian. If you don’t fancy cooking, then our artisan Basque Chistorra Sausage Croquetas are entirely handmade – fry from frozen and they’re ready to eat in 3 to 5 mins.

What wine or beer would accompany Chistorra?

Chistorra pairs extremely well with virtually any authentic Spanish red wine, white wine, beer or cider. Whichever suits your taste.

Where to buy Chistorra Sausage

You don’t need to hop on the next plane to Spain to enjoy the very best chistorra. Luckily for you, Basco stocks premium Arbizu Chistorra Picante Sausage that is vacuum-packed and will deliver it direct to your door. What could be more delicious or convenient?

You’ve no doubt heard of Suckling Pig, but what exactly is this authentic Spanish delicacy? What is its history? How is it reared? How is it cooked? What makes it so utterly delicious and revered throughout Spain since medieval times?

Basco founder, and Basque chef, Javier De La Hormaza took time out to speak directly with Guillermo De Diego who is the Export Manager from Carnicas Tabladillo. This is one of Spain’s most respected producers of “Cochinillo de Segovia” – suckling pigs from Segovia in the Castile and León region, northwest of Madrid. They are one of the finest producers of suckling pig and are one of Basco’s bestsellers.

What is suckling pig?

A suckling pig is a young pig, fed only with its mother’s milk, and that has an ideal weight of 3 to 6 kilos.

Guillermo explains a little about its history. “The roasted “cochinillo” has been part Castilian’s cuisine tradition since the Roman Empire invasión. It gained popularity by the 17th century when it was offered to travellers heading to the Court. By the mid-twentieth century, several restaurants in Segovia offered this exquisite dish. In times of bonanza, the suckling pig was considered a luxury product, as regular pigs yield many kilos of different types of meat, the cochinillo was very much a king´s caprice.”

What does suckling pig taste like?

When roasted, suckling pig is so wonderfully tender and succulent, it literally melts in your mouth. Its delicious sweet meat is contrasted by its incredibly crispy and light crackling.

Is suckling pig always served whole?

Whole is the traditional Spanish way of serving suckling pig – for example, Basco’s marca de garantia Cochinillo de Segovia produced by Tabladillo, is one of their most popular products. However, other cuts are also available including a boneless joint for eight, a rack for two and also a leg of suckling pig for two to three people. For ultimate convenience, Basco also offers an oven ready suckling pig quarter for four people that you simply roast in the bag in two hours.

How big is a suckling pig?

Suckling pig is a pig that is no more than 28 days old and hasn’t consumed any food other than breast milk. Its meat is known for being incredibly tender and juicy. Each weighs between 3 and 7 kg and the average size of a suckling pig is 54 cm long and 25 cm high. Guillermo goes into more detail. “At Tabladillo, we work with many different cochinillo cuts, including from the quarters to the ears and the sirloin.”

How old are suckling pigs?

Apart from diet, age is what differentiates a suckling pig from a piglet. A suckling pig is around just one month old, whereas a piglet is approximately two months old.

What is special about the pigs?

Segovia has been the suckling pig’s home and part of the traditional Castilian menu since the time of the Roman Empire, where the wealthiest families enjoyed it. The tradition of the Segovian Cochinillo with salt and water has been maintained over the centuries. This was popularized in the seventeenth century in taverns and “figones”.

“By the twentieth century, the cochinillo reached international fame for its wonderful tenderness and dramatic serving method where it is carved with a plate, which is later smashed against the floor in front of the customer. This is a tradition that continues today” reveals Guillermo.

How are the pigs reared?

In the case of Tabladillo cochinillo, Guillermo believes that high standards are important. “Apart from official controls and having external lab services, we have our own veterinary technicians. They are in charge of the daily monitoring of the health of our animals at the farms, as well as the subsequent microbiological, chemical and physical analysis at the slaughterhouse.”

Once Tabladillo suckling pigs are weaned, the mother´s roam free in their ceilinged enclosures. Where they are fed with fodder from high-quality cereals. Suckling pigs stay protected in their enclosure where they are fed by their mother at a stable temperature, as they are highly vulnerable to any change in conditions.

How do you produce your suckling pigs once slaughtered?

Guillermo is understandably extremely proud of the quality of his suckling pig. “An exclusive traceable monitoring process allows us to identify the origin of each cochinillo throughout the different stages of their production and the distribution. We ensure the highest quality and food safety for our final customers. Don’t forget that the quality of some of our piglets, identified with a band, is also reflected in the ‘Procose Quality Brand’, which is equivalent to a Protected Geographical Indication. This distinction is achieved through strict breeding and quality controls which gives our suckling pigs the prestigious “Tierra de Sabor” seal, which highlights agri-food products of distinguished quality.”

All Tabladillo suckling pigs stocked by Basco are produced entirely within the Community of Castile and León. They comply to all the conditions and requirements demanded by the Tierra de Sabor Brand Guarantee Use Regulation.

How long does it take to cook a suckling pig?

The cooking time of a suckling pig varies according to the size and type. For example, a whole large fresh cochinillo takes 3 hours 30 minutes to cook, whereas a suckling pig rack will take less time.

How many people does a suckling pig feed?

A whole Tabladillo suckling pig can feed up to eight people. The portion size depends on the weight of the suckling pig. It’s also important to take into account whether you’re serving suckling pig as a main or side dish, as well as knowing the number of diners and their ages, as the proportions will be different.

How to cook a suckling pig

Javier really enjoys cooking suckling pig and has several recipes. The traditional Segovian way to roast suckling pig is whole, in an oven using this recipe. If you prefer a boneless alternative which is perfect for a Sunday roast or Christmas dinner, Javier has a recipe that is simple to execute and has delicious results. Finally, if you want an intimate dinner for two, Javier’s Crispy Suckling Pig Rack with Rosemary Juices recipe is rather special.

First place some wooden spoons or spatulas on the bottom of the oven tray – this prevents the skin from sticking. Add water generously until the wooden spoons or spatulas are completely covered. Preheat the oven for about 15 minutes at 180ºC. Place the suckling pig in the oven, skin side down. Roast at 180ºC for 1 hour and a half. Remove the suckling pig from the oven, turn it over and put it in the oven with the skin side up for a further 1.5 hours. Finally, strain the sauce and serve it on the side – never on top of the suckling pig as you don’t want to soften the crackling.

Do you spit roast a suckling pig?

The Segovian style, which is always cooked in an oven, is the best and most authentic way to roast suckling pig. Spit roasting is not recommended as the suckling pig is small compared to larger piglets and adult pigs, which are better suited to being slowly roasted on a turning spit.

How do you carve a suckling pig?

The traditional Segovian way to carve a suckling pig is to actually carve it with a plate as it so incredibly tender. This is mainly done in restaurants and is part of the theatre of eating cochinillo, but in private homes it is usually cut with a knife.

What to serve with suckling pig

There are many ways to serve a suckling pig and the most common accompaniments are potatoes, fresh salads and other delicious side dishes.

Where to buy suckling pig

Provenance is key with suckling pig. You need the reassurance of buying from a supplier who only deals with Spain’s very best producers who take quality in everything they do seriously. That is why all Basco suckling pig is reared, produced and specially imported direct from Tabladillo in Segovia. Whole, racks, boneless joints, legs and oven ready suckling can all be bought online here, perfectly packaged with frozen packs and delivered direct to your door.

Morcilla is one of the gems of Spanish gastronomy and is widely eaten throughout the whole country. But how is it made, what is its history and how does it taste? This Ultimate Guide to Morcilla goes under the skin of this wonderful Spanish blood sausage to reveal all.

Javier De La Hormaza, Basco’s founder, interviewed Alberto López Ríos, owner and Commercial Director of Embutidos Rios. This highly respected family business in Villarcayo, Burgos, has been producing authentic Morcilla de Burgos since 1930 and their traditional artisan Spanish black pudding is one of Basco’s best-selling delicacies.

What is Morcilla?

Morcilla is a sausage used either as a tapas dish in its own right or as an ingredient in other meals. It is made using natural casings and filled with ingredients like rice, onion, pork fat, blood, salt, and spices. Morcilla varies from region to region, but the most highly regarded Morcilla is from Burgos, 150 miles southwest of Bilbao, in northwestern Spain.

What does Morcilla mean in English?

Morcilla can be directly translated as ‘black pudding’, but it’s essential to retain the product’s specific name, Morcilla de Burgos. This is because black pudding, while somewhat similar, has significant differences in ingredients, how it is made and ultimately, its taste.

What is the history of Morcilla?

Morcilla de Burgos is the most renowned variety of Spanish blood sausage. It was initially created in the 18th century, when rice from Valencia was introduced to the Castilla region, making it a distinctive ingredient compared to other Morcilla varieties made in Spain. Morcilla de Burgos has been a part of Spanish gastronomy for over two centuries.

What is Morcilla made of?

Alberto López Ríos explains; “Our Morcilla de Burgos contains extra high-quality rice with a Designation of Origin from Valencia. It also contains natural onion, pork fat and blood. It is spiced and seasoned with extra quality paprika with a Designation of Origin from La Vera in Extremadura, and extra quality black pepper imported directly from Sri Lanka. All these are encased in a 100% natural casing.”

How do you make Morcilla?

In the case of Alberto’s Morcilla de Burgos Rios, following a stringent selection of raw materials, pork fat and onions are chopped, mixed with rice, and then the pork blood and spices are added. What this does is give a well-balanced and uniform mixture that is then filled into natural casings to form each piece. These are then cooked, allowed to cool and then vacuum-sealed for ultimate freshness.

How do you describe the flavour of Morcilla?

With Morcilla de Burgos, it is almost impossible to separate the flavour from the texture. That is because it is renowned for its juiciness, softness, slightly spiced character and wonderfully harmonious balance. It’s this combination that really appeals to such a broad range of people.

What is special about Morcilla de Burgos Rios?

Over to Alberto, again; “Morcilla de Burgos Rios is made from top-quality, entirely natural ingredients. It contains no additives or preservatives and is gluten and lactose-free. Our factory, which has specialised in the making of Morcilla de Burgos since 1930, remains faithful to the traditional recipe of our ancestors. It’s also accredited under the international quality and food safety standards of IFS and BRC.”

How do you cook Morcilla blood sausage?

Accomplished chef Javier reveals that the simplest and most common way to cook Morcilla de Burgos is to slice it into approximately 1.5 / 2 cm thick pieces and place them on a frying pan with a drop of oil. On a medium heat, you need to seal both sides of the morcilla for around two minutes on each side to create a crispy coating with a soft succulent middle.

Javier also has a couple of recipes that feature Morcilla. Click the links to learn how to cook Morcilla with Piquillo Peppers and Quail Eggs and also Alubias de Tolosa Stew.

How do you grill Morcilla de Burgos?

Alberto’s preferred way to grill his beloved Morcilla de Burgos is to slice it into pieces of about 1.5 / 2 cm and simply place them on a grill. “Make sure your blood sausage is an appropriate distance from the coals to avoid burning and seal both sides well,” insists Alberto.

Where to buy Morcilla

In the UK, authentic artisan Spanish Morcilla is difficult to find, however Basco stocks and delivers direct to you a selection of the finest quality Morcilla, including our best-selling Morcilla de Burgos Rios. Other blood sausages are available from Basco including Montanegra Morcilla Iberica and Santa Rosalia Wagyu Black Pudding.

Few things are more quintessentially Spanish than Jamón Ibérico, but what do you actually know about it other than it tastes absolutely delicious and utterly unique?

Basco founder Javier De La Hormaza decided to create the definitive guide to Jamón Ibérico. He took time out to talk extensively with Ricardo Sanchez, Director and 4^th generation of world famous Ibéricos Arturo Sánchez – a company with more than a century of tradition, experience and craftsmanship in producing Iberian pork products. This is the ultimate guide.

How is Jamón Ibérico made?

Ricardo speaks from experience and defines true Jamón Ibérico as ham made exclusively from pure-bred black Iberian pigs. Why Iberian pigs? Because this particular breed has a greater capacity for fat infiltration into muscle tissue. This is what gives Jamón Ibérico its unique flavour and texture.

In the case of Arturo Sánchez Jamón Ibérico, they work with the best breeders in the North of Seville and the South of Extremadura to individually select each pig to ensure purity of their Iberian pigs.

Ricardo reveals that unlike other acorn-fed producers, their pigs are reared using a double-montanera process where they are raised in the wild, feeding freely on 100% natural holm oak and cork oak acorns, and grass, from autumn to March for two consecutive years. This gives them a distinctive pure and balanced flavour.

How long is Jamón Ibérico cured?

In the case of Ricardo’s treasured 100% acorn-fed Iberian hams, every detail of the curing process is carefully considered. Each ham is cured for a minimum of 48 months to achieve its impeccable flavour – this is considerably longer than Serrano or other Iberian hams. Where they are cured also makes a difference. For example, Arturo Sánchez cures them in their Guijuelo cellars where the cold and dry wind from the Béjar and Gredos mountains accentuates the flavour.

How to store sliced Jamón Ibérico

Sliced Jamón Ibérico ham is easy to store in a refrigerator at a temperature of between 2 to 8ºC. This will not only prolong the life of the ham, but also maintain its wonderful flavour and texture. Javier recommends either hand-carved Arturo Sánchez Jamon Iberico de Bellotta or Jamon Iberico de Cebo ham.

Does Jamón Ibérico need to be refrigerated?

If your Jamón Ibérico is sliced and vacuum sealed, then yes, it does need to be refrigerated. However, whole hams, if stored correctly do not need to be refrigerated.

Can you freeze Ibérico ham?

It is possible to freeze Jamón Ibérico, however, from a flavour and texture point of view, it will never be the same.

How to slice Jamón Ibérico

There is a distinct art to slicing Jamón Ibérico. Two excellent 100% Bellota whole hams available from Basco are the jewel in the crown Jamon Iberico de Bellota Gran Reserva and the melt in the mouth Paleta Jamon Iberico de Bellota Gran Reserva shoulder of ham.

Whichever you select, you first need to mount it on a ham stand then clean and shape the ham with a ‘puntilla’ boning knife. Remove the hard bitter rind and yellow fat, then profile the ham by trimming away all the small pieces of yellow fat, leaving the ham as smooth as possible.

For personal use, when slicing Jamón Ibérico, you should use a flexible ham carving knife and ideally start to slice the ham through the highest narrow part, called ‘la babilla’ or front of the leg. First mark the hip bone and separate it from the meat then begin cutting thin slices which will get progressively wider. Once you reach the femur, alternate from one side to the other. Always slice in the same direction and slice thin, almost transparent strips and use your free hand or tongs to lift slices away from the leg.

If you are a restaurateur, hosting a party or have an insatiable appetite for Jamón Ibérico and intend to consume the whole ham within a few days, start at the widest part, the ‘la maza’ or the back of the leg. You should always retain at least 25% of the fat on the lean part of the ham. The more perfect your slices, the easier it will be to plate.

Finally, we reach “el jarrete” the shank. This is one of the juiciest parts set between the two bones.

Once sliced, like a bottle of red wine, you should rest your slices, slightly overlapping, on a warm plate at around 20°C. This helps the flavours intensify, becoming richer and more aromatic. Another hand tip is to save and place the fat layers back over the cut ham to cover the exposed meat and prolong its life, alternatively, use cling film.

Javier’s definitive guide to carving a leg of Jamón Ibérico ham can be found here.

What to do with Jamón Ibérico bone

Once you’ve carefully sliced all the fabulously tasty Jamón Ibérico meat from your ham, do not throw the bone away. The bone is precious and can be used to create delicious authentic Spanish soups and stews.

How long does whole Ibérico ham last?

Ricardo is particularly insightful regarding the life of an Iberico ham and agrees with Javier about how to conserve a ham’s life by taking steps to protect and store it correctly. A whole Ibérico ham can be actually be kept at home for two months and will continue to be in perfect condition if you follow these steps.

First, remove the ham from its original packaging so it can breathe. This also prevents mold from forming, however, mold is actually part of the ham’s curing process and is just its natural way of expelling moisture. You can clean off any mold with a cloth and rub the ham with its own fat.

Next, choose an area of the house with a cool and dry place, away from sunlight, to hang your Ibérico ham – 10-15°C is ideal. Once the ham is cut, keep it in its holder in a dry place away from heat and consume as soon as possible. Ricardo recommends a maximum of one month.

What is the difference between Ibérico and Serrano ham?

Iberian ham and Serrano ham are both widely regarded products of the Spanish gastronomic tradition, but there are significant differences, especially in terms of flavour and quality. This is down to the breed of pig, diet and curing process.

Serrano ham is from white pigs, such as Duroc, Landrace, Pietrain or Large White which are reared on farms and fed a diet based mainly on feed and cereals to make them grow rapidly and yield lots of meat.

Iberian ham, however, is from 100% Iberian breed pigs crossed mainly with Duroc and a minimum of 50% Iberian bred and raised at least part of their life in meadows during the montanera season. Iberian are allowed the luxury of grazing freely in Spanish pastures on a diet rich in acorns, a natural diet that enriches the flavour and texture of the meat.

Curing is also where Iberian and Serrano hams differ vastly. Serrano hams are usually cured for a short 9 to 12-month period, whereas Iberian ham is aged for 18 to 48 months for a much fuller flavour.

How to eat Jamón Ibérico

If you are eating Iberian ham on its own, it’s rather like drinking a good wine. Serve it at room temperature, around 20°C which is when the fat begins to melt. Don’t mix it with anything, including tomato or olive oil, but feel free to enjoy it with bread in alternate bites.

Javier has many superb recipes that use Jamón Ibérico as a key ingredient too. These include; Bocadillo de Jamón, Huevos Rotos Con Jamón with chorizo or chistorra, Melon Con Jamon and Clams with Sherry and Iberico Ham. Click for the recipes.

How to buy Ibérico ham

Whilst supermarkets often stock standard Serrano ham, it’s unusual to find the finest authentic Jamón Ibérico on their shelves. The best Jamon Iberico ham is imported direct from Spain’s best producers, like Arturo Sánchez. Fortunately for you, Basco has sourced the finest Jamon Iberico ham sliced, boned, on the bone shoulder and legs plus full carving sets, and can deliver direct to your door. Click here to see our extensive range of Iberico ham products.

It’s something that many people have asked us at Basco. So, we thought we should investigate the phenomena of Spanish smoked paprika by interviewing Ricardo Rodriguez from Pimenton El Angel – the leading spicy, bittersweet and sweet smoked paprika producer from Extremadura, in the Caceres region of Spain. First though, a little history and context.

What is paprika made from?

Technically speaking, Spanish paprika is a ground spice made from the dried red fruits of the larger, sweeter varieties of the bell or sweet pepper (capsicum annuum). The most common variety used for making Spanish paprika is tomato pepper, sometimes with the addition of more pungent varieties, called chilli peppers and cayenne pepper.

Where does paprika come from?

Paprika actually originated in central Mexico and was first brought to Spain in the 16th century and if you were wondering, ‘pimentón’ is how to say paprika in Spanish.

Is paprika spicy?

It can be. It’s available in three versions; mild ‘dulce’, mildly spicy ‘agridulce’ and spicy ‘picante’. The most common Spanish paprika denominations of origin include smoked Pimentón de la Vera and sun or kiln-dried Pimentón de Murcia. Pimenton El Angel has been sold for so many years, it’s almost become an institution in itself.

Now you’ve grasped the basics of Spanish paprika, it’s over to Pimenton El Angel’s Ricardo Rodriguez to reveal his lifelong passion this wonderfully sweet and smoky spice.

Tell us the history of the Pimenton El Angel?

Pimentón El Ángel is a family business founded in 1880. We are a company dedicated and specialising in the production of Spanish paprika, and are one of the largest producers in the area. Pimentón in Extremadura is an exclusive paprika from the region that is produced following the traditional way of drying the peppers under smoke with oak firewood. We are the fourth generation of the family, manufacturing, packing, commercialising and exporting pimentón from Extremadura. Our passion is to create the best quality Spanish smoked paprika for our customers.

What’s been your biggest challenge?

In 2005, we had a fire at our Spanish paprika factory and all our family, employees, customers and suppliers helped us to get back on our feet and move forward. It made us really stop, think and value what we had. Nowadays, the company is stronger with completely renovated facilities and a professional team that is making us even more successful than before the fire.

Your proudest moment?

For us, there is no better recognition than when we visit a small shop and find a small tin of our ‘pimentón’ Spanish paprika from Extremadura.

What’s the most rewarding part of producing Spanish paprika?

When we see the final result of our product. We manufacture one of the best paprika’s in the world, its colour and aroma are unique and of we love to taste as many of the incredible smoked paprika recipes out there as we can.

How does Pimenton El Angel make Spanish smoked paprika?

The production of our spicy, bittersweet and sweet smoked paprika begins with carefully picking each individual pepper by hand. We then take them to a traditional dryer where they are expertly smoked with oak wood. We check every batch, trace all stages of production and analyse all raw materials that we use. Later, the dried peppers are crushed and then milled in our factory’s traditional stone mills. The process is completed with the packaging of our Spanish paprika in tins, glass jar, bags, sacks for sale.

What’s the difference between our Spanish paprika and that of other paprika producing regions of Spain and countries?

The key difference is the way Pimentón El Ángel’s peppers are dried. We dry our peppers in the autumn using a traditional wood smoking process, whereas other producers leave theirs to dry in the sun.

What are the differences between the different types of Spanish paprika produced?

There is a big difference between paprika and sweet paprika and a lot of that depends upon the pepper itself. For example, one variety of pepper will produce a wonderfully aromatic sweet smoked paprika whilst another might create a bitter-sweet or spicy flavour.

What qualities you are looking for when picking peppers for your Spanish paprika?

The key factor when selecting peppers for our Spanish smoked paprika is actually the human factor, as all Pimentón El Ángel peppers are collected individually by the expert hands of artisan farmers. They select only the healthiest peppers that are free from impurities and foreign bodies which are then processed in traditional stone mills.

Is there a particular time of the year when the peppers are harvested?

Cultivation of the peppers for our Spanish smoked paprika starts in seedbeds from March, when the plants begin to germinate. Once they are a certain size, they are transplanted into the ground usually around May. In September, the peppers are plump, red, ripe and ready to be picked Once harvesting is over, farmers will dry the peppers until the end of September and the beginning of October. This is when the peppers will be in the best condition to produce the best quality Spanish smoked paprika.

What is Spanish paprika used for in cooking?

There are plenty of exciting paprika recipes and I have plenty of tips for anyone wanting to know how to use paprika in cooking. When making a sofrito (the base sauce), you must introduce the paprika last because otherwise it could become bitter. Another tip is don’t limit yourself in your use of Spanish paprika – experiment! It can be used to create a huge variety of simple culinary pleasures such as drizzling virgin olive oil and sprinkling paprika over a piece of toasted or dry bread rubbed with a cut clove of garlic. Spanish smoked paprika is fantastic with to boiled potatoes, goat’s cheese or other melted cheeses, on vegetables mashed with a drizzle of olive oil. A light dusting also adds an extra dimension to cooked octopus and Spanish ham, in fact, with the majority of staple foods and of course, with paella.

When should Spanish paprika be added to a paella and what does it contribute to the dish?

The first thing to bear in mind is that if you want to use Spanish paprika in a paella, it should be bittersweet or sweet smoked paprika. Add it to the paella after creating the initial sofrito, just a few seconds after the broth is introduced and always to simmer. Oh, and don’t forget to add the all-important saffron, too.

Does Basco stock Pimentón El Ángel Spanish paprika?

Yes, in fact, it is the only Spanish paprika we at Basco stock because of all the paprika’s we have tasted, we agree it is the best. We offer both the sweet ‘dulce’ and spicy ‘picante’ varieties made from peppers grown and produced exclusively in Extremadura in either a small can and large bag. The El Angel Smoked Paprika Dulce 75g can has a distinctively authentic oak wood-smoked flavour whilst the El Angel Smoked Paprika Picante 75g can has the same smoky flavour stoked with the fire of chili. Larger 500g packs of El Angel Dulce and Picante offer even greater value and the ability to unleash to excitement of cooking with Spanish paprika whenever you wish.

This Summer has been incredible, hasn’t it?

The weather has been a completely unexpected and very welcome surprise for UK sun-worshippers. Record temperatures and a heatwave that’s just kept on giving, and the usual sweltering heat in Spain, have seen more and more wine drinkers switching to a refreshingly chilled rose as their drink of choice.

If you’re already packed and jetting off to Spain to recharge your batteries or have returned wanting to relive the experience, I can reveal that Ibizkus Rose really is a wine you should consider.

About the Ibiza wine growing region

As I’m sure you’ll already know, Ibiza is located in the Mediterranean Sea and is one of four Balearic Islands of Spain.

Now, whilst Ibiza is known for being the party island, there is actually a lot more to Ibiza than sheer unadulterated hedonism. Visit and you’ll notice a distinct shift towards a gastronomic food scene, upmarket beach clubs and a significant rise in the quality of indigenous Ibiza wine, especially those containing Mourverde, Monastrell wine grape varieties.

Wine was always produced on the island, but it in recent decades, due to the influx of holidaymakers, wine has been overlooked for cocktails. Ibiza wine, such as Ibizkus Rose, is produced on a smaller scale to the rest of Spain and most of the island is perfectly suitable for wine production.

All Ibiza wine comes under the quality scale of ‘Vino de la Tierra’, and there are approximately 60 hectares under vine, 6 wineries and around 1,400 hectolitres of wine, per year, produced. The quality is superb.

A traditional Mediterranean climate of hot summer days and cool evenings is perfect as it allows the Monastrell grape variety to continue to ripen throughout the night.  The soil plays an important part in shaping Ibiza wine too as the rich terracotta clay and a surface of chalk produces a clean and refreshing style of wine.

The Ibizkus Rose Winery

Ibizkus was initially founded in 2007 under the name of Totem wines. Since then, it has quickly established itself as one of the leading producers on the islands and has nurtured a reputation for making premium Ibiza wine of excellent quality. Their wine making journey began with the production of Rose and Red wines, then a White was added to the Ibizkus wine portfolio. Under the guidance of master of wine, Laurent Frésard, the winery has worked with the combination of diverse Mediterranean soil and unique grape varieties to produce genuinely stunning wines that are unmistakably fruity, easy to drink, clean with a modern twist.

Marvellous Monastrell wine grapes

The cellars are located between the villages of San Rafael and Santa Gertrudis and it is here where the grapes are destemmed, aged, vinified and finally bottled. They have 30 vineyard plots and grow varieties of Monastrell, Syrah, Tempranillo, Macabeo, Malvasia Grec, Parellada and Chardonnay.

The Monastrell wine grape variety really has come to shine on Ibiza. Known also as Mataro or Mouvedre wine grapes, this variety is black thick-skinned and ripens late, so it’s perfect for Ibiza’s hot sultry days and cooler evenings.

Ibizkus wine making

Grapes are harvested in the morning when it is decidedly cooler, then begins the process of hand selection ensuring the best of the bunch are picked to go into making Ibizkus Rose wine.  The grapes are refrigerated prior to maceration to help prevent over colour extraction and maintain the beautiful light salmon pink colour.

Ibizkus Rose tasting notes

On first sight, the bottle is the aspect of Ibizkus Rose which immediately catches my eye. It’s a long, slender Provence-style bottle, with a beautiful and contemporary decoration of flowers and grapes with a unique glass stopper. A delightful touch.

Lift a glass of Ibizkus Rose to the sunlight, and the appearance of this Ibiza wine is a light salmon pink colour with a glint of copper. The nose really opens up to reveal luscious red fruits of strawberries and cream, raspberries and floral notes. The palate itself is wonderfully refreshing, with a zingy zesty note which gives this elegant beginning to the tastes. I love this aspect of Ibizkus Rose. The fruit aromas continue through to the palate and the red fruits of raspberry and strawberries are now joined by a sweet spice. I can really detect the presence of quality Monastrell wine grapes, aka Mourverde.

Ibiza is all about its seafood specialities and Ibiza wine is a match made in heaven with the fresh fish pulled daily from the Mediterranean or even Asian food. A plate of fresh simply cooked prawns with a spritz of lemon and a cool glass of Ibizkus Rose will transport you and your palate straight back to the beach bars of Ibiza. It could even tempt you to impulsively book a flight back there. Now there’s a thought…

There are many rules, articles written and TV shows on the subject of food and wine matching, here at Basco we enjoy talking about the foods we cook and the wines we like to drink and how the flavour profiles of a certain wine marry so successfully to the flavour profiles in a dish.

There is nothing worse than planning a meal and then matching it with a wine to find that the flavours clash rather than complimenting thus changing dramatically the taste of both.  I enjoy going to restaurants where there is an extensive wine by the glass list.  For me, I much rather enjoy having a different glass with each course rather than the same wine throughout.  Having said that an extensive wine list can be a complete minefield and knowing where to start is the biggest battle.

Therefore within this guide I have devised what I believe to be the main rules of food and wine matching.  The key is to balance both components and neither the food or wine should overpower each other but instead balance each other and compliment: you should be able to taste both parties.

FLAVOURS – Think about the flavour profile of the dish you are cooking and the key here is identifying what is the most dominant flavour within the dish.

It may not always be the meat – it could be the sauce or the accompaniments that go alongside.  For example lamb, this is fatty style of meat and requires a wine which can cut through the fat.  If we take as an example the dish that is on our recipes section, Roasted Leg of Milk fed Lamb with Black Olives and Anchovies. The milk-fed lamb is young so the flavours are more delicate and the milk fed element brings a creaminess to the meat.  The Olives and Anchovies are most likely to be more dominant than the meat.  The salt in the anchovies is the key flavour when matching any wine to this dish. If you get this wrong, it will change the whole taste profile of the dish.

Both red and white wines would work with this dish, an aged verdejo white wine would match with the creaminess of the lamb and stand up against the powerful flavours of the Anchovies, the slight hint of oak is what will bring all these flavours together.

Red wise, I would look towards a Spanish wine in our collection from Sanlucar called Garcia de la Jara, this is produced by the sea in the south of Spain and this location and the sea air influences the taste within the wine.  This salty aspect is going to work with the Anchovies and also the splash of Merlot will soften out the Tannat and the Cabernet Sauvignon.

WEIGHT – Match the weight of the dish to the weight of the wine

Our Pig Cheeks braised in Sherry is a weighty dish, the sauce is the contribution to this. The cheeks are cooked for 3 hours so they become tender and the meat melts away but the sauce is the most dominating part of the dish.  It is full flavoured and full bodied, with hints of raisin, prunes and dried fruits.  Therefore we are looking for a Spanish wine that matches to this: it needs to be full flavoured and full bodied, anything lighter in style would be lost against this sauce.  The Carpess Crianza is a modern style Rioja, made in French Oak and has an abundance of fruit and flavour.  It is full bodied and can be compared to an Australian Shiraz as it is big and bold, with lashings of Black fruits, hints of spice and vanilla making it an ideal pairing to the sauce within this dish.

ACIDITY – Wines are often described as being high in acidity or crisp in style, for example a Sauvignon Blanc, which naturally has a high level of acidity.

Acidity in a wine is very important but can often be seen as a negative as the term crisp acidity sounds a bit off putting.  I often think about it as the bones in a human body, acidity is essential to give the wine structure the same as bones are essential for a human body to remain structured.  Acidity shouldn’t be seen as a negative in a wine but as a key element in a wines structure.  Acidity is also a natural part in winemaking and is more apparent in wines from cooler climates.  All grapes have a natural level of acidity, as the grapes ripen on the vines the acidity levels drop off and the sugar levels rise, in cooler climates such as northern France, Germany, the UK and parts of Australia for example, the acidity levels are more present due to less sunshine hours.  In warmer climates there are longer sunshine hours and therefore the acidity drops to be lower and then sugar levels are higher.  The key to picking grapes is picking at the optimum level of both acidity and sugar so there is a natural balance and a reflection of the climate.  When thinking about foods to match, it is probably important to explain the styles of food I mean, so foods which a high levels of acidity would be: a salad with a dressing, tomatoes with balsamic vinegar, tomato sauce based meals, tomato soups.  A simple salad with a lemon dressing or a balsamic vinegar dressing instantly changes that salads flavour profile and brings in a level of acidity and with the addition of tomatoes which are naturally high in acidity means this dish is ideally suited to a wine which is also high in acidity.  Cherry Gazpacho with Goat’s Cheese and Anchovies, this dish taken from our recipes is a perfect example of a good level acidity in a dish and would match really well to the Godello.  Grape varieties such as Sauvignon Blanc naturally contain good levels of acidity, Godello and Albarino from North Eastern Spain are also good Spanish Wine examples.  The Godello has flavours of Grapefruit, minerality and a slight creamy edge which will bring in the flavours of the goats cheese.

SWEETNESS – Who eats Chocolate and red wine?  There is nothing wrong with this match and the taste flavours are not unpleasant but when you next do this think about whether you can taste both parts.

A sweet dessert or piece of chocolate coats your mouth and impedes your taste buds impairing them.  What you can taste is the different tastes of alcohol and chocolate which is never bad but it isn’t what you are trying to achieve when you food and wine match as you are looking to compliment.  When matching sweet food and wine, pick a wine which has the same level of sweetness.  A Moscatel is a perfect example from Spain, made from the Moscatel grape where the grapes are left to dry on straw mats in the sun after picking to allow the flavours to intensify and draw out more sugar.  This wine has orange flavours, hints of spice and sweetness with a hint of acidity and makes it a perfect match to a chocolate dessert.

SPICE – A bit of a difficult one, spice can come in many different forms and some preferences are hotter than others.

A good match to spicy food is beer, it works well with its fruity flavours and this compliments most spices.  Fruit is key to this match.  Oaky and high alcohol wines should be avoided as they can overpower – the oak dominates and the alcohol accentuates the heat.  A fruity, aromatic or slightly off-dry white is a good option.  Sweetness from residual sugar in an off-dry wine can be perfect, this gives balance to the heat and spice.  The spice drops off and the flavours in the food are more balanced.  Out of our range at Basco I would say the Camilo Castillo Rayo de Sol, made from 100% Moscatel, off dry with fruit and floral characteristics make this the perfect pairing.

FLAVOUR INTENSITY – This can be confused with the weight of a dish but it is not the same.

The best way to describe this is a pepper – they are light in style but with a lot of flavour characteristics.  A wine which offers this same flavour profile is key to this food and wine match.  The Riesling Grape Variety is the same – a lightweight wine but with lots of flavours.  From the Spanish Wine Range I would pick Txakoli a white from the Basque region in Northern Spain and the Gernika Peppers are a delicacy from this area and are a superb match.  Txakoli is a light wine, low in alcohol but bursting with flavour.

OILY DISHES – This relates to Oily fish such as sardines, mackerel, smoked salmon and Tuna.

This style of fish requires a wine which can cut through the oiliness and therefore lends itself to a wine which is crisp and has a good level of acidity.  Think about when you eat smoked salmon you squeeze lemon over the fish.  Typically as mentioned previously varieties which are naturally high in acidity are Sauvignon Blanc, Chablis and Albarino.  I would pick a Sauvignon Blanc, the Jose Pariente Sauvignon Blanc from our Spanish Wine range. Typical Sauvignon Blanc flavours – citrus, lemons, limes, minerality and crisp acidity.  It has all the flavour profile needed to cut through oily fish dishes.

RED MEAT – Predominantly in this section we are looking at Beef, Lamb and other red meat which contain a high level of protein.

Tannin which is present in a lot wine but mainly reds works in an amazing way when in contact with protein.  When we describe a wine as having a lot of tannin this refers to the dryness, bitterness and astringency of a wine when it is in your mouth.  Red grape varieties have different levels of tannins and these tannins characters are found in the skins, seeds and stems of the grapes.  Technically they are plant-derived polyphenols.  How do you know what they taste like?  In some cases they can dry your whole mouth out, the tops of your gums, your tongue and the roof of your mouth.  Tannins soften when you let a wine breathe, the air softens them and this essentially means that the wine tastes less dry in your mouth and the fruit flavours come through.  A young wine has a higher level of tannins and, as the wine ages, the tannins naturally drop off.  Protein has the same effect on tannins, they soften the tannins.  From our Spanish recipes we can only pick the Galician Steak and a Spanish Malbec/Syrah blend.  Malbec has good fruit to it but also has a good level of tannin.  The steaks are aged dairy cows aged between 8-10 years of age from Galicia in North East Spain.  They are incredibly flavoursome and well marbled.

I hope there are some good hints within this article that you can take away and use at home when planning meals and wines to have with them.  The best part of food and wine matching is experimenting, not all of the matches will be a success.  So get cooking and get tasting and get experimenting.  Let us know your food matching successes.

Saffron is considered to be the king of spices. It is obtained from the saffron flower, and more precisely from the three red stigmas. These stigmas need to be hand-picked and toasted almost immediately, a process which is unique and characteristic of La Mancha area. This peculiarity, together with the soil and weather conditions allows for saffron from La Mancha to be considered the best in the world. From the very heart of La Mancha, we speak to our supplier Molineta de Minaya about this special spice, the cultivation and collection process and some insights into the culinary and medicinal properties of this wonderful ingredient.

Tell us the history of the company?
We are a family business with more than 40 years experience in the production, sales and distribution of La Mancha Saffron DOP. We are based in the village of Minaya in the province of Albacete in Castilla La Mancha. We have two trademarks “La Molineta de Minaya” and “Princesa de Minaya Bio”.  Our company has been able to combine the latest knowledge in agriculture and technology with the most exquisite artisan tradition in the production of quality saffron under those two names. Our limited production guarantees the quality of our saffron.  All our saffron is collected, debased (separation of the stigmas from the flowers) and roasted by hand, following old traditions. This artisan production method, makes our saffron Molineta de Minaya retain the finest of aromas that makes our saffron get recognised as the best in the world. Our saffron carries the guarantee of Protected Designation of Origin Castilla La Mancha. The certification of our saffron is granted by the regulatory council of the “Designation of Origin Azafran de la Mancha”, a non-profit organisation that controls and regulates all saffron producers registered with the council. We also get assessed by an external company called Sohiscert who are certified by ENAC.

Where is it and why is this area so special for the production of Saffron?
Minaya is a village with a tradition in the cultivation of saffron.  It is located in the region of La Mancha, in the province of Albacete.

What was the inspiration behind working with the saffron of La Mancha?
Family tradition for many years.

What has been your biggest challenge?
For us being mainly producers, the biggest challenge we had was to begin our export sales.

What was your proudest moment?
The recognition by professionals of the hotel and catering industry, as well as top chefs in the country.

What makes saffron of La Mancha so unique?
The characteristics of the land and the extreme weather we have, with very cold winters and very hot summers.  The cultivation and elaboration methods that we have kept throughout the years also make our saffron so unique. Saffron is characterised by its slightly bitter taste and aroma; these tasting notes come from its chemical components called picrocrocin and safranal.  It also contains a carotenoid dye called crocina, which gives food a golden yellow colour.  This makes saffron an appreciated component in many dishes around the world.  In Spain, the main use of saffron is in gastronomy.  It is used in small quantities when seasoning and colouring stews, marinating foods (for example pinchos morunos), in the preparations of rice dishes like paella, meats and seafood.  Saffron gives aroma and flavour to both salty and sweet preparations.  Among the most characteristic recipes in which saffron is involved as a basic recipe are: Rice in Cauldron, Mackerel with Ceuti, Cazon in Adobo, Fabes with clams, Pepitoria Chicken, Gazpacho Manchego, Osobucco with Saffron Risotto, Swedish Christmas Bread, Potatoes of Lent, Bouillabaisse. Saffron also has applications in medicine.  Saffron reaches high prices because its cultivation, harvesting and handling are very delicate.  For this reason, saffron has been called “red gold”. In Catalonia, the Valencian Community, Murcia and Balearic Islands, saffron is still one of the most present and used spices.

What is the most rewarding part of saffron production?
During its elaboration and roasting is when we really appreciate all the sacrifice and work that it takes. To verify its amazing colour and aroma is the most gratifying thing.

What are the main qualities that consumers should look for when collecting saffron for cooking?
Saffron should always have a bright red colour and its smell should be floral with toasted notes. Its smell must never be stale.

What is your advice when preparing saffron to cook with it?
Our advice is to lightly toast the strands on a dry pan with some foil to protect the strands from burning. Grind them in a pestle and mortar and allow them to infuse in boiling water for about ten minutes before you add the infused liquid to the dish you are preparing.

What flavour characteristics doe the saffron contribute to the dish?
Saffron more than just adding flavour, it enhances the flavours of the dish.

What are the different methods to harvest saffron?
The production and processing of saffron is totally hand made from the planting of the bulb, picking and debasing (separation of stigmas from the rest of the flower) and roasting. The whole process is totally done manually, we do not use any machine.  This is why we produce the best saffron.

Why did saffron become a product for cooking, how did it happen?
In ancient times, saffron was used in medical treatments, used in dyes, cosmetics, perfumery and of course in food. Used on the tables of many kings and wealthy people for both sweet and savoury dishes.

How do you know that you are ready to harvest?
Around mid-October, the saffron bulb sprouts out the stems for about a month. The flowers that contain the saffron stigmas emerge and these flowers are collected daily.

How many flowers would be needed to produce 1kg of saffron?
A staggering 181,500 flowers will be used in 1kg of saffron.