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What do you know about Spanish churros? You know that you can’t get enough of the deliciously sweet snack dipped in liquid chocolate, but what about their history? What are traditional churros ingredients? What’s an easy churros recipe? Are homemade churros better than frozen? We’ll give you the answers to all these questions. But let’s start at the beginning.

HISTORY OF THE CHURRO

How was the Spanish churro born? Well, it’s complicated and opinion is divided.  Some say they are a descendant of a Chinese pastry, called ‘youtiao’, a breadstick like snack fried in oil that Portuguese explorers brought back to Spain.

Another more romantic theory is that churros were invented by Spanish shepherds that fried a dough made of flour, water, and salt as an alternative to fresh bread. They were easy to make and fry in an open fire in the mountains. And the name? Legend says that it was named after the ridged horns of the native Churra sheep.

Whichever you believe, today, they’re loved worldwide from the Philippines to South America.

WHAT ARE CHURROS?

In Spain, churros con chocolate are traditionally a breakfast or afternoon treat served in cafes or specialised churrerias – some say they are a hangover cure. This classic Spanish sweet snack is made from a choux pastry style mix, piped with a star-shaped nozzle into long straight or curled fingers. They’re then fried in oil and coated in a mix of sugar and cinnamon. Street sellers fry churros freshly on street stands and sell them hot. Delicious.

HOMEMADE CHURROS CON CHOCOLATE RECIPE

Want an easy churros recipe using the best churro ingredients? Basco chef and boss Javier De La Hormaza has the perfect one. It’s A totally authentic homemade churros recipe and reminds him of his childhood when he would be treated to churros from a street vendor, and take them back to his grandma’s wrapped in paper like fish and chips. She would then make hot chocolate fresh and all the family would sit down and devour them.

In this recipe, Javier pairs churros with a silky hot chocolate made from Toblerone. The small pieces of nougat give the sauce some extra crunch and a delicious nutty flavour.

CHURROS INGREDIENTS

For the churros:

 250ml water.

110g unsalted butter.

150g strong flour, use the ‘000’ type.

2g caster sugar.

2g salt.

2 large eggs.

Sunflower oil (approximately 1Ltr) for deep fat frying.

Caster sugar and 1 tsp of powdered cinnamon for coating the churros.

For the chocolate sauce:

150g Toblerone chocolate

50g dark chocolate, minimum of 70% cocoa solids.

200ml whole milk.

100ml single cream.

40g caster sugar.

Small pinch of fine sea salt.

Few knobs of butter.

METHOD

Making the churro paste is actually very easy.

• Simply bring the water, butter, sugar and salt to the boil. As soon as it starts boiling, turn the heat off and stir the flour in with a wooden spoon or spatula. Mix the batter well so there are no lumps, being left with a smooth paste.
• Allow the paste to cool down for a couple of minutes and add the eggs one at the time, beating the mix with a wooden spoon until the paste fully absorbs them.
• Pre-heat the deep fat fryer to 180˚C or heat 4 inches of oil in a large, heavy-based frying pan.
• Place the churro paste into a piping bag with a star nozzle. For best results, it’s important to work with the paste whilst it’s still warm.
• On the side, prepare two plates, one with kitchen towel to absorb the excess oil and another with the caster sugar and cinnamon mix, so you can coat the churros all over.
• When the oil is hot, squeeze from the piping bag a spiral shape long churro, piping as far as the diameter of the fryer or pan can fit. When you reach the end, use a small knife to cut the paste from pouring any further. Use a pair of tongs to dip the spiral in the oil. Once the churro has a golden brown colour, turn to the other side and fry again until golden; be careful as they will not take long.
• Remove carefully from the oil, strain the excess oil on the kitchen towel and dip in the sugar and cinnamon mix. Using a pair of scissors, cut the churros to the length you prefer. Repeat with the rest of the batter mix.
• For the chocolate sauce, place the milk, cream and sugar in a pan and place on a medium heat. Chop the chocolate into small pieces with a knife or use a grater. Just before the milk boils, remove from the heat and add the broken chocolate, stirring well with a wooden spoon or spatula. Bring the pan back to the heat and stir until fully dissolved but without boiling. It should have the consistency of double cream. Season with sea salt and stir in a few knobs of butter to make the sauce silky and smooth.
• Serve the hot chocolate in coffee cups, accompanied by the churros and a glass of iced water.

Want the authentic taste of homemade churros but with zero effort? We have ready-made Frozen Churros which are one of our best sellers. Each 2kg pack contains up to 40 churro hoops which are ready in just 3 minutes. Just pop them into a pan of hot oil – no mess, no waste – just hot, delicious Spanish churros.

Then there’s the chocolate. We’ve two quick, thick and luxurious churro chocolate options for you.

Made in Navarra by skilful artisan Spanish chocolatiers since 1847, our 200g tablets of Pedro Mayo Hot Chocolate create 2 litres of thick, full flavoured and creamy churro chocolate in minutes when mixed with fresh milk, boiled and thickened. Alternatively, our 800g bags of Pedro Mayo Hot Chocolate powder create 4 litres of hot chocolate. Both create heavenly and silky smooth hot chocolate for dipping churros.

Whether you go to the slight effort of rustling up homemade churros and hot chocolate or let Basco give you a helping hand, I guarantee you’ll have fun indulging in this scrumptious authentic Spanish treat.

Iberico ham is a mouth-wateringly delicious cured Spanish ham known for its nutty flavour and creamy stripes of fat that run through it. It’s one of our specialties here at Basco and a real treat that’s best enjoyed with friends over a good glass of wine!

Iberico ham is traditionally sourced from black Iberian pigs native to the sunny Iberian Peninsula. They’re reared in large areas of woodland, known locally as ‘dehesas’, to give them plenty of space to roam around. Iberian pigs’ typical diet of acorns and grass is what gives their meat such a succulent flavour and its unique marbling effect.

Here at Basco, we source our Iberico ham legs from artisan ham and charcuterie specialist Montanegra who breed their pigs in Extremadura, a region in southern Spain that’s famously known for being the home of Iberico ham. Montanegra are considered to be one of the best Iberico product retailers in Spain thanks to their incredible experience and expertise that spans over 70 years and several generations. As well as breeding 75% of their pigs themselves, they also dry the hams at their base in Badajoz in the heart of Extremadura.

Iberico ham is traditionally served thinly sliced on a plate with a beautiful glass of rioja but it’s use in the kitchen has endless options, lifting any ingredient or dish to another level. Serve it with scrambled, poached or fried eggs, with pasta or risotto dishes, with grilled vegetables, sprinkled on cold or hot soups, wrapped round some scallops or as a garnish to any type of meat. You can also use its beautiful fat to flavour oils, butters, make dressings or cook roast potatoes and chips. To help you out with preparing and presenting this delicious meat, so you can make the most of its tantalising taste, we’ve put together an expert step by step guide on how to cut Iberico ham so it’s the ideal thickness and size for easy serving.

Step One: Place your Iberico ham leg on a stand ready for carving

Before you start carving your Spanish jamon, you’ll need to make sure you have all the right equipment including a ham stand. You should then fit the ham leg on the stand, making sure it’s securely fastened, and place a damp cloth underneath it to keep it steady.

Step Two: Select the right knifes for carving

Once it’s secure in its Jamón stand, it’s time to select which knifes you’ll need to carve your meat. There are three types you should ideally have: a cook’s knife for making the deep cut around the ham shank, a boning knife with a small but rigid blade for peeling off the hard ham skin, and a long but flexible ham slicing knife to shave those beautiful thin slices of Jamón Ibérico. Make sure all knives are clean and sharp before you start opening and carving the ham.

Step Three: Remove the skin off your Iberico ham leg

Before you can carve your Spanish Jamón properly, you’ll need to remove the outer skin using a boning knife. To make this step easier, start by making a vertical cut with your cook’s knife round the shank of the ham (5). This cut will then be used as a starting point from where you will start slicing on both the maza (A) and contramaza (B) sides. Once the vertical cut has been made you can start peeling the ham. Peeling consists on the removal of the hard skin that wraps the ham fat developed during the natural process of drying and curing. To begin to remove the outer layer of skin, use your boning knife to mark a small incision all-round the area you are going to peel and slowly start to trim the hard skin off. Peel the whole leg if it will be eaten quickly, or peel one section at a time if you are going to eat your ham in stages. The usual order is first the maza (A) and punta (C) and then the contramaza (B).

Step Four: Cut off the outer layer of fat

The next thing you’ll need to do is remove the layer of fatty meat immediately under the skin of your Spanish Jamón. Using your long flexible knife, start at the vertical cut nearest the shank and horizontally slice the outer fat from the centre and sides of the leg. Make sure you set aside some of the fat layers to use later to cover any ham that’s not being carved.

Step Five: Slice your ham in thin strips

Now you’ve prepared your Iberico ham leg, you can start to slice it in thin, nearly transparent, even strips using your ham slicing knife. Ensure each slice is carved in the same direction and use your free hand or a pair of tongs to hold the slices as they begin to lift away from the leg.

The slices will always be parallel between each other, following the lines marked with arrows in Figure A, B and C. The slices need to be very thin, nearly transparent, reaching the width of the ham piece and reaching 2.5 inches. When slicing from the maza section, we recommend that in each portion you combine slices from the shank (D), central part (A) and from the point end (C). Once you have taken a few layers from the maza section, the coxal bone (6) will start to stick out. All you need to do, is cut round it with your boning knife to loosen the coxal bone up.

You can then present your Iberico ham slices on a plate or platter, placing them in single layers that overlap slightly.

Step Six: Allow your Iberico ham slices to rest at room temperature

 Just like you leave a good bottle of red wine to breathe before drinking it, you should leave your Iberico ham slices to settle in a room that’s around 20°C before serving. This not only allows the natural oleic acids in the meat to soften it but will also help intensify the flavours, so they become richer and more aromatic. If the room is not quite warm enough, a good tip is to serve it on warmed plates instead.

Step Seven: Place your saved fat layers back over the meat to preserve it

If you’re not cutting your entire Jamón Ibérico up in one go, you’ll want to ensure it doesn’t dry out. You can do this by placing the fat layers you saved back over the meat, ensuring none of it is exposed to the air, and then wrapping the whole leg in a muslin cloth. It should then be stored in a cool, dry and well ventilated place that’s ideally room temperature. How long an Iberico ham lasts will depend on how well you cover it and where you store it, but its high fat content should keep it preserved and ready to eat for weeks after it’s been cut.

While Iberico ham is wonderful to eat on its own, there are several traditional and tasty ways to serve it up. Why not try it with some lightly toasted bread, rubbed with some ripe plum tomatoes and drizzled with our single press heroina extra virgin olive oil? Pairing Spanish Jamón with a classic rioja like our Marques de Murrieta Reserva is truly a match made in heaven, however it also goes beautifully with a white wine like our creamy Enate Barrel Aged Chardonnay.

For more delectable inspiration, take a look at your Iberico ham recipes ideas on our Spanish recipes page.

This easy paella recipe transforms simple ingredients into a Spanish paella

I often wonder what could be more Spanish and utterly delicious than paella (pronounced pah:eh:YEH:rah), and I always struggle. No dish evokes the passion of its people and flavour of its culture more than an authentic Spanish paella cooked to a traditional paella recipe. And that’s what I’m about to share with you – the eight key steps on how to make paella. This easy paella recipe transforms simple ingredients into a Spanish paella that will become a firm favourite of yours.

Before I get started on how to make paella, a pinch of history. Paella has ancient roots that date right back to the 10^th century when Moors in Muslim Spain first began cultivating rice. Valencians often made casseroles of rice, rabbit and spices for family and religious feasts, which is what led rice to becoming a staple food by the 15^th century. Its modern incarnation more specifically originates from Valencia in the mid-19^th century and today, it’s eaten by people of all walks of life, the length and breadth of Spain, and foodies the world-over.

The rice is vitally important and the best type of rice grain for cooking paellas is the short grain ‘Japonica’ variety. Within the denomination of Arroz de Valencia D.O. the most popular varieties are Senia, Bomba, and Albufera. The Senia variety absorbs more flavour during cooking, retains a creamy texture but it can overcook very quickly. Bomba, which is the most well-known paella rice variety and has documented references since 1913, is a more hardworking rice than Senia, allowing you to cook it for longer. Albufera sits the middle of both other varieties. There is also Calasparra which is grown in the area around the town of Calasparra in Murcia. Rice grown in the DO of Calasparra is called Calasparra rice. However, both Balilla X ​Sollana and Bomba varieties are cultivated there.

For me, paella is so popular, not only because of its wonderful taste and flavours, but also for its incredible versatility and ability to easily feed a large group or family. The base for every paella recipe is essentially the same – aromatics, rich tomato sauce, rice and stock – however, the base can be quickly and easily made utterly unique by building flavours with different meats, seafoods and vegetables. If you don’t already have a favourite Spanish paella recipe, you’ll find plenty of flavour inspiration on my paella recipes page.

Whether you’re following a traditional paella recipe like my seafood paella recipe that’s packed with tiger prawns, monkfish and fresh squid, or opting for an easier option like our chorizo and chicken paella recipe, there are eight easy steps that apply to nearly all of my recipes. Let’s get started on how to make paella!

1. Flavour the pan.

The first step of any paella recipe is to fry any meat or seafood you plan on including in some good quality olive oil. Cook it in the same pan you plan on cooking the rice in and allow the ingredients to nicely caramelise, so they intensely flavour the base of the pan. Set aside the meat or seafood for later, then add a little more oil to the pan and lightly fry the paella seasoning of finely chopped garlic and sometimes onions. Be careful not to let it burn on the bottom, so stir it regularly.

2. Gently fry the rice.

Now it’s time to add the rice. How to cook Bomba paella rice is quite easy. Once added, simply gently stir the rice until it starts to turn translucent. Here’s an important tip – I always spread it evenly in the pan, that way each grain starts to cook at roughly the same speed. Incidentally, I’m always asked can you use paella rice for risottos and the answer is yes, in fact, Bomba rice is the perfect variety for both styles of dishes.

3. Start to build a rich sauce.

Start the sauce by frying smoked paprika dulce for just 30 seconds to avoid burning. Next add the flesh of a dried ñora pepper which has been pre-soaked in boiling water, followed by the tomato sofrito. Sofrito is a traditional Spanish sauce that forms the basis of any paella. Slowly add it to the pan, stir and enjoy the wonderful rich aromas it creates as it combines with the garlic and wonderfully smokey paprika. You can find my recipe for creating a proper authentic homemade tomato sofrito for paella here.

4. Prepare the saffron.

I love saffron. It’s an essential spice for a traditional paella recipe. To prepare it correctly, you need to toast and then pound the saffron to enable it to properly infuse with your paella mix. It’s what gives paella its vibrant golden colour. My saffron guide goes into more detail of how to prepare it.

5. Add the saffron and a high-quality fresh stock.

The quality of the stock makes such a difference to a paella. The authenticity of my paella recipe really does rely on using a fresh stock because it adds so much wonderful flavour and depth to the rice as it soaks it up. Add the stock to the pan and then the saffron, stir and allow them to infuse. Creating a high-quality stock is easy. Here’s a handy tip – if making a seafood paella recipe, make my prawn stock in advance and then freeze it in an ice cube tray for later use. It freezes well and saves lots of valuable time.

6. Boil for 5 minutes.

When you know how to make paella, you’ll know that timing is everything. I always set the timer and let my paella cook to the ‘17-Minute Rule’. Firstly, pre-heat your oven to 150^oC and then bring the dish to the boil on your hob and cook on a high heat for 5 minutes until the rice begins to rise to the surface.

7. Add the meat or seafood and bake for 12 minutes.

You’re now just minutes away from the perfect Spanish paella. Stir it well, add the seafood or meat that you set aside earlier, then let it bake in the oven for a further 12 minutes. This gently simmers the rice in the stock and ensures it’s perfectly al dente.

8. Resist and rest for 5 minutes before serving.

The aromas will be so tempting when you open the oven, but you must use all your will-power to resist serving it immediately. Cover the pan in a cloth and let your paella to rest for 5 minutes. This gives all the wonderful flavours the chance to settle and the meat or seafood to become lovely and tender.

What to serve with paella?

Once you’ve finished following the eight basic steps of my easy paella recipe, you’ll want to think about what to serve with your paella. It’s a flavourful and complete dish that is usually delicious just as it is, however, I like to simply garnish it with some lemon wedges to give it a slightly zesty final lift. Buen Provecho!

What wine should you serve with paella?

For seafood and white meat paellas, try our unoaked chardonnay from Bodegas Enate in Somontano. This rich and buttery white wine has bags of exotic fruits and honey that balance really well with the richness of the rice.

Meat paellas are wonderful with a red like Scandalo made from 100% Monastrell grapes from Alicante – the epicenter of paella making. This red has intensity and rich notes of red fruits with a good level of spice which works well with the spices and tomato sofrito used in paella cooking. Serve slightly chilled with our spiced duck and wild mushroom paella.

Our step-by-step guide is the ultimate masterclass in how to perfectly carve a serrano ham that will sate your appetite and wow your guests.

Spain is renowned for its delectable cured meats. From moreish morsels of Mallorcan sobrasada to a lovingly carved whole serrano ham, you don’t have to go far in this wonderful country to find a regional variation on a pork-based delicacy.

Of all of the meats, it is the divine jamon – cured Spanish ham – that is the pride of traditional Spanish cuisine and Spaniards eat more of it per person than any other country in the world – and it’s easy to see why. For this is a showstopper of a meat that gets party guests talking, tastes unbelievably good, and requires a very specific, meticulous method for successful carving.

Serrano ham in particular is one of our most popular products at Basco, and this is largely because of the tantalising flavours created by the traditional curing process that has gone into every ham we stock. Before we can get into how to carve serrano ham well, we need to truly understand this curing process and the journey your jamon has been on before reaching your table.

AUTHENTIC SPANISH MEAT

There are different types of ham, each with its own unique taste, and it is the breed of pig that sets jamon apart. The two most well-known types of jamon in Spain are jamon iberico and jamon serrano. Iberian ham, which is also known as pata negra, comes from the black Iberian pig that is native to both Spain and Portugal, while serrano ham is from white hoofed breeds of pig.

Jamon serrano literally translates as ‘ham from the sierra’, or mountain range, and it is an aged ham that has been popular for millennia. Every jamon serrano is covered with sea salt for around 20 hours, then it is rinsed before being hung to dry in the cool mountain air for up to 15 months. During this curing time, the ham sheds up to 40 percent of its weight as the fat melts away and chemical changes mean that salty flavours imbue the meat.

From field to fork, every jamon available from Basco has undergone this transformative process. The ham we stock comes from Spanish Duroc pigs born in the Sierra de la Demanda region, an area in the provinces of Burgos and La Rioja in northern Spain. These animals were raised humanely, fed corn and cereals, and kept on lush pastures before undergoing the curing process and being transported to the UK.

SEAL OF APPROVAL

As it has such a measured curing time and can be an expensive product, it is so important to know the quality before you buy serrano ham. We only source animals that are ETG-certified, meaning that each of these meats has the accreditation for Guaranteed Traditional Speciality.

Plus, our supplier, Martinez Somalo, is a member of Consorcio del Jamon Serrano Español, the regulatory body established in 1990 that provides the seal of quality and ensures all of our hams meet the stringent criteria required. These criteria include key factors, such as how long the meat has been left to cure and whether it has a minimum fat cover of 1cm.

At every stage of the processing period, the Consorcio makes sure each supplier it is assessing is meeting all of the hygiene standards. This absolutely ensures the jamon is of the highest quality before it can be sold on.

FROM FIELD TO FORK

By the time you have made the decision to buy serrano ham and it is in your kitchen, it has already been on an impressive journey. Once you have brought it home and before you are ready to start carving by following our guide below, you will need to know the main key serrano ham storage tips in order to keep the meat at its tastiest.

A whole serrano ham continues to cure until it has been cut into, so you can keep it for up to 12 months, where the flavours will continue to intensify until you are ready to carve. If it still contains a bone, you will need to store it in a cool, well ventilated, and dry place, and you will need to either hang it by a rope or keep it in a serrano ham stand called a jamonero.

Storage rules change after it has been carved. To find out where it is best to keep it once you have made a start on carving, read the section below our guide.

PARTY FOOD

Jamon serrano is an incredibly versatile meat, and our Somalo Serrano Gran Reserva ham is the perfect choice for a wide range of serrano ham recipes and other Spanish meat recipes. We tried an array of hams from across Spain before selecting this one – and when you taste it, you’ll see why this was worthy of our customers.

You can use it in everything from soups and stews, but it comes into its own when it takes centre stage on the table at a party. It is a meat that you can really show off and it is sure to get your guests talking. Whether finely sliced and beautifully presented or cut into chunks and placed in a stew, every mouth-watering mouthful is delicious.

However, before you make a start on carving serrano ham at your big event – in fact, before you even buy serrano ham – you will need to know how to cut it properly.

Here we bring you a guide to how to perfectly carve serrano ham leg so that you can get the most out of this complex cured meat:

1. BEFORE WE BEGIN: PREPARATION

Prior to carving the ham, you will need a serrano ham stand and a serrano ham knife for carving – in fact, you will need three knives: your ham-slicing knife, a boning knife, and a cooks knife, which has a wide blade. We stock a professional ham carving knife at Basco, and this is probably the best knife to cut serrano ham with.

There is no cooking required, so just fit the leg on the jamonero stand with the trotter facing upwards and check it is fastened. Ensure maximum grip by placing a damp cloth below the stand and make sure your hands are clean and dry at all times as they can get greasy as you cut into the meat.

2. SOMETHING TO CONSIDER

Before you begin cutting into the ham, consider how much of it is to be consumed. If it is not going to be eaten quickly and you are planning on eating it over a longer period, it is best to only cut the back fat from one part of the ham that is going to be eaten. This means the meat that isn’t being eaten will retain its quality. If you are eating the serrano ham over a longer period of time, begin with the part called the maza, then the punta and finally consuming the contramaza last of all.

3. THE FIRST CUT

Once you have decided upon how much is to be eaten, use the cooks knife to make a vertical cut around the ham hock. This is the starting point from where you will start slicing on both the maza and contramaza sides.

4. THE PEELING

Once the vertical cut has been made, begin to remove the outer layer of skin of the area you will start to carve. Use the boning knife to mark a small incision all-round the area you are going to peel and slowly start to trim the skin off. Peel the whole leg if it will be eaten quickly, or peel as you go if not. Be sure to keep the large slices of fat under the hard skin, in order to cover the ham to prevent it from drying if you’re not eating it all. Trim all the white fat until the ham meat starts to appear.

5. START SLICING

From the vertical cut, slice down the leg with the slicing knife, being sure to make every cut follow in the same direction and follow from the hock to the tip. These cuts should be made in parallel and have the width of the leg of ham and the length should be no more than 4 to 5cm.

It is important to add a quick safety note here: keep your non-slicing hand away from the blade and use it instead to hold the slices as they start to lift from the bone. Alternatively, use this hand to hold the tongs that hold the ham slices as they lift away.

6. PRESENTATION TIPS

Cutting serrano ham is all about keeping the slices thin. You want them to be almost transparent and they should be as wide as the ham and around 2 inches long. Present them on the plate with each slice overlapping. When serving your ham, you want to avoid it too being too cold. The optimal temperature to serve your ham in is around 20℃, or room temperature where it will have a lustrous appearance. This warmer temperature means the oleic acids in the ham begin to infuse with the saltiness of the cured meat and, like a beautiful red wine, the flavours are able to come to the fore.

7. WHERE TO USE THE MEAT

The meat nearest the bone is hard to slice well. This can be roughly cut into small chunks and used for soups or stews, while the jamon bone can also be used for adding flavour to a broth or soup. You can freeze the bone and use it later.

8. STORAGE NOTE

When it comes to serrano ham storage, it is best to keep it in a cool, dry place. Cover the exposed slicing area with the fat layers you saved earlier so that it doesn’t dry out – try to do this every time you’re not slicing – if you are finished with eating the ham for that sitting, wrap the whole of the leg with muslin cloth ready for next time. Covering the meat with the fat layers and muslin will preserve it of up to two weeks. If the ham has been left exposed to the air for a while, slice off and discard the first layer of exposed meat because this will be dry, tough and inedible. This is why we peel the ham leg; it helps to ensure the serrano ham lasts longer. Below the first layer is another layer that is still delicious. For any boneless meat or jamon that has been removed from the bone, pop this in the fridge wrapped in plastic wrap or, should you have some, butcher paper.

TUCK IN

Now you know how to carve serrano ham leg, you will need to know how best to enjoy it. While we love gossamer-thin slices as a simple tapas dish, why not be adventurous and try this delectable ham in a bocadillo with some grated fresh tomato and olive oil? We stock some truly wonderful types of olive oil, including the sweet and delicately flavoured Hacienda Ipora.

This is a multifunctional meat that can add something extra to meatballs, a Spanish twist to fried eggs and ham for brunch, and it is a divine ingredient in salads. In fact, a favourite fruity pairing that you will find added to serrano ham is pears. The sweetness of the fruit combines with the salty flavours of the ham to create a wonderful combination of sweet and savoury – the ultimate combination to lift a salad to a new, flavoursome level.

You can’t have delicious cured meats without a glass of red, and rich fruity flavours of our Milenrama Rioja Tinto make for the ideal accompaniment We also, if you prefer white, recommend our LB1 Verdejo, a 2016 wine that has zesty citrus aromas that bring out the saltiness of the serrano ham.

So, whether you are planning a party and want to wow your guests, or you have simply always hankered after the opportunity to cut your own jamon serrano, take the plunge and buy serrano ham from us today. It will be an unforgettable taste sensation that allows you to enjoy living like a true Spaniard in the UK and will give you the chance to understand what makes jamon such an intrinsic part of Spanish cuisine.

When it comes to making the perfect Spanish Gin and Tonic we have it covered!

First, a little bit of history… Gin, or jenever as it was originally known, is an aromatic liquor flavoured with juniper berries. Since its origins as a medicinal drink in the Middle Ages, the British love of gin spread to its naval base in port Mahon, Menorca and before long, Spain was producing its own version of the drink and is now among the biggest consumer of gin in Europe.

Gin Xoriguer is a celebration of gin’s unmistakable fragrance and versatility with a Spanish twist. Xoriguer is the most popular Spanish gin on the market and is at the core of the classic Menorcan Pomada cocktail – a mixture of gin and lemonade over ice.

The traditional pairing for Spanish gin is tonic, a carbonated beverage flavoured with quinine. Capture the vibrancy of Spain with our top tips for making the perfect Spanish style gin and tonic.

So, let’s get to it. Here are our top tips and essentials to making the best Spanish Gin and Tonic:

1. The Glass

First thing’s first: the glass is as important as the drink it contains. For an authentic Spanish gin, use the balloon-shaped Copa Balon glass. Bulbous and with a glass stem, the Copa Balon dates back to the 1700s and is from the Basque region in Northern Spain. Its unique design helps to trap the aromas of the gin and has plenty of necessary space for ice and garnish.

2. The Ice

The size and temperature of the ice is also very important for getting that perfect gin Mahon natives would be proud of. Larger ice cubes will melt slower, keeping your drink cold for longer without diluting it so you’ll really be able to taste the quality of the gin.

3. The Gin

The most important aspect of the drink in all its herbaceous glory is of course the gin. To buy Spanish gin that truly captures authentic Spanish gin culture, treat yourself to a bottle of Xoriguer. Achieve the perfect balance of a Spanish G&T by adding a quarter of gin to three-quarters tonic to your copa glass. Remember, though, that ultimately, he measurement is up to you and will depend on how you’re feeling that day!

4. The Tonic

As the tonic amounts to three-quarters of the G&T, it should be top quality. Stick to traditional, unflavoured tonic waters so as not to mask the subtle notes of the garnish.  The luxurious new 1783 range from Schweppes combines classic flavours with contemporary innovations from expert craftsmen to produce exquisitely balanced cocktails. Pair Gin Xoriguer with Schweppes’ premium 1783 Crisp tonic to experience the original fragrance and punch of a traditional Menorcan gin.

5. The Garnish

This is the bit where you can get adventurous. Satisfy all the senses by completing your Xoriguer Mahon gin with the perfect garnish. For something refreshing and citric, you can’t go wrong with a classic lemon twist. To bring warmth and spice to your palette, orange peel, star anise and cinnamon are a delicious option. Alternatively, Menorca gin lends itself well to a delicately floral G&T: add some fresh herbs such as thyme, lemon peel and edible flowers for a botanic flourish. Xoriguer gin is made with local juniper and herbs, so adding some freshly crushed juniper berries will enhance the natural essence of your G&T.

The gin Xoriguer Mahon bottle is as distinctive as its determinedly Spanish-influenced flavour. You can buy the Xoriguer gin that UK gin connoisseurs are going wild for online.

The Spanish Gin and Tonic Recipe

50ml Xoriguer Gin

Schweppes 1783 Crisp Tonic Water

Lemon twist or wedge of lemon to garnish

5 Juniper berries

The best Spanish Gin and Tonic Method

Start by rubbing very quickly the rim of the glass with some lemon peel. The oils in the lemon zest will flavour the glass.

It’s crucial to get your glass as cold as possible by initially stirring a few ice cubes around the glass to chill it. Drain out any excess water.

Fill the glass with plenty of cold ice.

Add the gin, then the tonic pouring it very slowly over a bar spoon to avoid losing all the carbonation.

Finally, stir the drink very gently before adding the lemon twist and the juniper berries freshly crushed.