# Basco
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### Loyal
### Bundle Offers
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### Best Sellers Food
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### Travel
Welcome to our Travel section, where we take you on a culinary journey through Spain!
From the best pintxo bars in San Sebastián and Bilbao to insider tips on iconic events like La Tomatina, this is your ultimate guide to experiencing Spain’s vibrant food culture firsthand. Whether you’re planning your next adventure or simply dreaming of Spain, our articles offer expert recommendations and must-visit spots to help you explore the country’s rich gastronomic traditions.
### Top Tips
Welcome to our Top Tips section, where we share expert advice to help you master Spanish cooking at home!
Whether you're looking to perfect your paella in just eight easy steps, carve a serrano ham leg like a pro, or roast a succulent suckling pig, we’ve got you covered. Our practical tips and insider knowledge will guide you through classic Spanish dishes, making your cooking experience simpler, more enjoyable, and absolutely delicious. Explore our top tips and bring the authentic tastes of Spain to your kitchen!
### News and Events
Keep up to date with the latest news & events here at Basco!
Here, you'll find the latest updates on our premium selection of Spanish ingredients, recent awards and recognition for our premium products, the latest happenings at Basco HQ and exciting events we have planned across the year.
Whether it's new product range launches, or our participation in foodie events, we’re passionate about sharing our love for authentic, high-quality foods with you.
Stay tuned for all the latest happenings and join us in celebrating the flavours of Spain and beyond!
### Guides
Welcome to our Guides section, your ultimate resource for mastering the art of Spanish cuisine!
Here, you’ll find in-depth articles on everything from the rich world of Jamón Ibérico to the secrets behind the iconic Burnt Basque Cheesecake. Whether you're a novice or a seasoned food enthusiast, our guides are designed to answer your burning questions and help you navigate the delicious complexities of Spain’s culinary treasures. Start exploring and deepen your knowledge of the flavours that define Spanish dining!
### Must Tries
Welcome to our Must Tries section, where we bring you the best of Spanish cuisine and culture!
From irresistible tapas ideas to classic Spanish gin cocktails and must-try dishes, this is your go-to guide for exploring authentic flavours. Whether you’re a seasoned foodie or new to Spanish gastronomy, our articles are packed with inspiration to elevate your culinary adventures. Dive in and discover the tastes of Spain you simply can’t miss!
### CVNE Wine
### El Capricho
### Matsu Wine
### Marques de Murrieta
### Licor 43
### Vega Sicilia Wine
### Tapas Sale
### 20% OFF STEAKS
### Iberico Pork
### Easter Wine & Drinks
### Easter Meat
### valentines
### Booking Form
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### Latest Recipes
### Basco Videos
Latest Spanish Food Video Recipes
Indulge in our latest Spanish Food video recipes that will tantalise your taste buds! Our selection of authentic recipes feature a diverse range of Spanish culinary delights, from Basque recipes to traditional tapas preparations, cooking tutorials, mouthwatering meat recipes, easy to cook fish recipes, and much more. So sit back and enjoy, we've got loads to show you!
### Subscription Box
There are 6 delicious boxes to recieve in total. Our 2 month subscription delivers to your door:
El Clasico - a classic tapas kit of chorizo, manchego cheese, manzanilla olives and a glass of Rioja reserva!
Truffle Lover - which includes a whole truffled fuet salami, truffled cheese, truffled crisps and a bottle of our best selling unoaked chardonnay that pairs beautifully with our truffle themed hamper box.
For the best savings and to explore them all why not increase your subscription selection above.
### Spanish Food and Wine Subscription Boxes
Treat the Spanish food and wine connoisseur in your life to an enduring culinary delight with our carefully curated subscription boxes – a gift that keeps on giving.
Choose from one, two, three, or six-month options, select which boxes you'd like to include in the subscription, and we'll swiftly dispatch them each month to the lucky individual(s).
Recipients can indulge in a tempting selection of authentic Spanish food and wine delights, all conveniently delivered to their doorstep on the chosen delivery day.
### Santiago Day
### Buy Traditional Spanish Food and Drink Online – UK Specialists
WELCOME TO BASCO - TRADITIONAL SPANISH FOOD ONLINE
As UK wide Spanish food suppliers, we source, import and sell the very best traditional Spanish foods and Spanish wines. Our extensive Spanish food shop ranges from Arturo Sanchez Iberico Ham to the finest Pedro Ximenez Sherry and Spanish food hampers. If you’re looking to buy Spanish food online and want only the best, most authentic selection available, you’ve come to the right place.
### Become
a trade customer
Register today and start to enjoy trade benefits, personalised service and support. All the products you see on Basco's website can be supplied in wholesale quantities and can be ordered instantly on our 24/7 wholesale platform.
We also offer next day delivery service for all our Spanish wholesale products, so ordering from Basco and receiving your goods cannot be easier!
Click on OPEN TRADE ACCOUNT to complete our easy application form and get immediate access to our trade site.
Alternatively, you can call us on 01937 845 767 or click on BOOK A VISIT to come to our showroom in West Yorkshire and discover our wonderful Spanish foods and ingredients first-hand.
### Spanish Wholesale Login
### Mother's Day Gifts
### Best Sellers Sale
### Bocadillos
Bocadillos
Bocadillos are popular Spanish sandwiches. We've crafted the best Spanish bocadillo recipes with a Basco twist, from traditional style bocatas to more modern takes on Spanish sandwich recipes. From the addictive sobrasada and smoked San Simon bocadillo to our Spanish version of a pork katsu sando recipe, our bocadillo recipes are guaranteed to inspire!
### Basco Limited Edition Wine
### Christmas Recipes
Spanish Christmas Recipes
Plan your Christmas day lunch, dinner or feast with Basco's traditional Spanish Christmas recipes.
A typical Spanish Christmas menu features several courses beginning with tapas, a first course, main course including some of the best Christmas meat joints, and dessert with coffee or after-dinner cocktails.
When planning your festive feast, don't forget, we have a selection of Christmas Wines, Beers and Spirits to compliment any choice!
### Sustainable Packaging
### Spanish Kitchen Accessories
### Spanish Hampers and Gifts
### Spanish Drinks
### Spanish Food
### Iberico Pork Sale
### BBQ Steaks and Ribs
### Fathers Day
### Mis Amigos
20% off for you and a friend!
Treat your friends with 20% off their first order - and you'll be rewarded with 20% off your next order, too!
It's easy - simply login to your account and refer your Amigos. Once they've made a purchase using their 20% off code you'll receive an email with your very own 20% off code.
*Terms and conditions apply
Get 20% Off
### Communication preferences
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### Trade Terms & Conditions
TRADE TERMS & CONDITIONS
1. HOW TO ORDER
Opening Hours: Monday to Friday from 8:00am to 4:30pm. You can place an order in any of the following ways:
By Phone 01937 845 767
By Email info@bascofinefoods.com
In Person Unit 427C, Birch Park, Thorp Arch Estate, Wetherby, LS23 7FG, West Yorkshire.
2. PRICES
2.1 This new list cancels all previous lists.
2.2 All prices exclude VAT where applicable and are effective from 1st April 2021.
2.3 We will try to hold prices, however, due to fluctuations in harvests and exchange rates, we reserve the right to alter our prices without prior notice.
2.4 Prices and product formats listed here are correct at the time of going to press.
2.5 We can’t always guarantee specific vintages for some wines. However, we will do our outmost to ensure we keep our list up to date.
3. VAN DELIVERIES
3.1 We offer weekly van deliveries within the geographical area that we cover with our own vehicles. Please check with our sales team. Subject to location, minimum orders may apply. Orders below the minimum order, may incur an administration charge.
3.2 Delivery shall be made to the address agreed between ourselves and you the buyer. In the event we are asked to leave any goods without a signature, the risk of damage or loss passes to the purchaser.
3.3 Any times or dates quoted for delivery of the goods are approximate only. We will make every effort to meet the customer’s requirements.
3.4 Please ensure you check your delivery upon receipt. Any inaccuracy in the delivery in either content or if anything is broken, Basco must be notified within 24 hours from delivery.
3.5 For wine and spirits, we cater for orders by the case to both private and trade customers, however for wines above £15 per bottle we cater on single bottles or mixed case bottles.
4. COURIER DELIVERIES
4.1 We use a third-party courier for this service and dispatch goods from Monday to Thursday for an untimed next day delivery.
4.2 Orders over £250 (net value) are sent free of carriage charge.
4.3 For orders below £250 a carriage charge will apply which can be quoted on application. These terms only apply to Mainland UK.
4.4 For timed deliveries, please consult the Basco sales team.
5. RECEIPT OF DELIVERIES
5.1 We have to know within 24 hours of delivery if there are any shortages, mistakes or damage to your order.
5.2 Please check your goods carefully on arrival. If there is any sign of damage on the boxes it is crucial to note this on the delivery note. Without this it is not possible to make a claim.
5.3 Basco cannot be held responsible for damaged goods received but not signed as such.
5.4 Please also make sure that the number of boxes delivered agrees with the volume figures on the invoice.
5.5 You can also use your own carrier if you prefer, but let us know when they are coming. We are open for collections from 9:00am to 5:30pm, Monday to Friday.
6. PAYMENT
6.1 The title to our goods passes to our customers only upon receipt of payment in full.
6.2 Payment can be made by major credit or debit card, cash, cheque or by direct electronic transfer (bank details available on request).
6.3 For new customers or if we only trade with you occasionally, we prefer to take payment at the time of ordering.
6.4 Basco reserves the right to refuse an order if the arrangements for payment are not satisfactory or the buyer’s credit rating is below the required.
6.5 Credit accounts are available for established businesses. Our credit account terms are payment 28 days from invoice date. Please ask for a credit account form if you wish to set an account up.
6.6 New accounts start as payment on order, while we take up your references.
6.7 Credit accounts may be reviewed at any time at Basco’s discretion without any prior notice.
6.8 As credit accounts are a cost for us to maintain, we prefer to keep to payment on order if we only trade with you occasionally, or have a small volume of business.
6.9 If you wish for Basco to hold your credit card details in a secure file, you will need to complete, sign and return our Storing Credit Card Details form. Your details are stored securely in our non-networked customer database and are not revealed to any other parties.
6.10 We reserve the right to charge all outstanding invoices on any credit accounts, where credit card details are held by Basco, without prior notice, where prior consent has been given by agreeing to our Storing Credit Card Details form.
6.11 We also reserve the right to charge all invoices on any credit accounts, where credit card details are held by Basco, without prior notice, where prior consent has been given by agreeing to our Storing Credit Card Details form, if Basco decides to remove all credit account facilities.
7. RETURNS & COLLECTIONS
7.1 Claims for breakages and faulty goods can only be accepted if the customer notifies Basco within 24 hours of delivery.
7.2 Basco will not accept responsibility for any faulty goods that are not notified within 24 hours of delivery.
7.3 If any goods are found to be faulty, Basco will replace or issue a credit note for them, provided that the goods are returned to Basco within 24 hours from when the claim for faulty goods was raised.
7.4 For reasons of hygiene and safety, we are unable to refund or exchange our products unless they are faulty. However, we will endeavour to resolve any issues promptly and may offer a refund or replacement goods at our discretion.
7.5 For collection of goods to be returned, all goods must be repacked correctly, ensuring that they are safe from further breakage. All boxes must be labelled with the Basco address clearly written on the outside of the box or parcel. Basco will provide a collection tracking number that will need to be written next to the address and quoted to the driver collecting the goods.
7.6 Basco will not take any responsibility for any goods returned that break during a collection process.
7.7 Basco will not take any responsibility for any goods mistakenly collected by another transport or courier company not used by Basco.
7.8 Basco will not take responsibility for any collection of goods that is lost in transit by another transport or courier company.
8. SUBSTITUTIONS
8.1 In the event of a food or drink product being temporarily out of stock, Basco will offer an alternative of equal value which you can accept or decline.
9. PRODUCTS ON DEMAND
9.1 These products are not held in stock at our warehouse.
9.2 As a guide, please allow 2 to 3 weeks from your order although order times are subject to availability.
9.3 A minimum order of at least one case is usually required.
9.4 Lines which are Product on Demand are clearly marked within the item description and we will of course review our lists according to demand.
10. TERMS AND CONDITIONS
10.1 We reserve the right to alter these terms and conditions at any time without any prior notice.
### Prize Draw Terms & Conditions
Full T&Cs
These Terms and Conditions prevail in the event of any conflict or inconsistency with any other communications, including advertising or promotional materials. Participants of the Promotion agree to be bound by these terms and conditions.
Promoter: Basco Fine Foods (“the Promoter”).
Eligibility:
This free prize draw is open to UK (England, Scotland, Wales and Northern Ireland) residents aged 18 or over, excluding employees of the Promoter and associated companies, their families, or anyone else connected with this Promotion.
Entry to this promotion requires the entrant/s to have a personal, valid and current email address.
Only one entry per person is permitted during the Promotional Period. Anyone trying to circumvent this rule by using alternative details will be disqualified from this promotion. Bulk entries made from trade, consumer groups or third parties will not be accepted. If it becomes apparent that a participant is using a computer(s) to circumvent this condition by, for example, the use of ‘script’, ‘brute force’ or any other automated means, that person’s entries will be disqualified and any prize award will be void. If any entrant creates numerous email accounts in order to enter the Promotion more than once, they will be disqualified.
Promotional Period:
Each separate prize draw is monthly and begins at 12:01am on the first day of the month until 11:59pm on the last day of the month.
How to enter:
To enter the competition entrants must purchase a product from Basco, and submit a review via the Reviews.io platform (after purchase you will be automatically sent an email to review your products). You will be entered into the prize draw of the month your review is successfully submitted.
Winner Selection & Notification:
There will be one winner(s) in total each month.
The winner will be selected by a computer process that produces verifiably random results.
The winner will be selected and notified by the end of the following month (i.e. if you submitted your review in May, we’ll aim to advise the winner by the end of June) via social media and via email.
If the Promoter does not receive a response from the winner within 48 hours of its first attempt at contact, the winner rejects their prize, the entry is subsequently found to be invalid or in breach of these terms and conditions, the winner’s prize will be forfeited and the Promoter shall be entitled to select another winner.
Prizes:
The winner will receive a Basco food and drink hamper of our choice:
The Promoter accepts no responsibility for any costs associated with the prize that are not specifically included in the prize.
The Promoter reserves the right to substitute a prize of the same or higher value should the original prize become unavailable for circumstances beyond its reasonable control. The prize is non-exchangeable, non-transferable, and is not redeemable for cash or other prizes.
General:
By entering the promotion, the winner gives consent for the Promoter to use their name along with their entry image for promotional activity on social media, email and the Basco website.
The prize winner’s full name and county are available by sending a self-addressed envelope to
Basco Find Foods
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG
within three months of the Closing Date.
The Promoter reserves the right to verify all entries and the winner, and to refuse to award a prize or withdraw prize entitlement where there are reasonable grounds to believe there has been a breach of these terms and conditions or any instructions forming part of this promotion’s entry requirements or otherwise where a participant has gained unfair advantage in participating in the promotion or won using fraudulent means.
The Promoter reserves the right to vary these terms and conditions or cancel the promotion at any stage in the event of circumstances arising beyond its control and only where circumstances make this unavoidable but will use all reasonable endeavours to minimise the effect to participants to avoid undue disappointment.
This Promotion is in no way sponsored, endorsed, administered by or associated with Facebook, Instagram or Reviews.io. You are providing your information to the Promoter and not to Reviews.io.
The Promoter will not be liable for any failure of receipt of entries and takes no responsibility for entries that are lost, delayed, illegible, corrupted, damaged, incomplete or otherwise invalid.
The Promoter accepts no responsibility for any damage, loss, liabilities, injury or disappointment incurred or suffered as a result of entering the competition or accepting the prize. Nothing shall exclude the liability of the Promoter for death or personal injury as a result of its negligence.
If any provision of these terms and conditions is held invalid by any law, rule, order or regulation of any government, or by the final determination of any court of a competent jurisdiction, such invalidity shall not affect the enforceability of any other provisions.
The Promoter’s decision in relation to all promotional matters.
This Promotion is governed by the law of England & Wales and is subject to the exclusive jurisdiction of the English courts.
### Service Update
### Covid-19 Policy
Covid-19 Policy
In this time of crisis, we are committed to acting in the best possible way for all our staff and customers.
We are operating on a business-as-usual basis for all orders but will update you with any changes.
We have introduced a variety of measures across our business, in line with WHO guidance, to protect public health and you, our customers.
The measures include the implementation of mandatory policies for all staff on stringent hygiene guidelines, and this will include the cancellation of all external meetings and, where possible, working from home.
We are fulfilling orders as normal and have continuity of stock across the vast majority of products.
We are working with clients who are adversely affected by the situation on a case-by-case basis.
Online Orders
At present. we are continuing to operate a full service to our online customers, both in terms of shipping parcels out within our standard timeframes.
We are receiving daily updates from our courier service on their approach and action against the Covid-19 outbreak.
Please note, we are still operating a click and collect service, however, at present we are not allowing any customers to enter our premises to purchase goods. All click and collect orders need to be processed through our website prior to collection. A member of our team will hand over your order in the collection point outside our depot.
Ensuring a safe delivery
Our van drivers have been thoroughly briefed on the new WHO guidelines and are working in accordance with them. Alongside increased cleaning of vehicles and personal sanitation, van drivers will also operate contactless deliveries. Please contact our office for further details.
Continuity of Stock
Thanks to our own business continuity measures and the preparedness of our suppliers, we are in a position to fulfil the vast majority of orders for the foreseeable future. We will do everything possible to ensure you have what you need for your business, when you need it.
### Contact
### FAQs
### Delivery
### Reasons to buy from us
### About Us
### Terms & Conditions
TERMS & CONDITIONS
1. INFORMATION ABOUT US
www.bascofinefoods.com ("our site") is a site operated by Grey Pearl Limited ("we", "us", "our").
Registered in the UK: No. 07804343
Registered office and main trading address – Unit 427C, Birch Park, Thorp Arch Estate, Wetherby, LS23 7FG, England
VAT No. 129 1988 79
2. APPLICATION OF TERMS
2.1 Subject to any permitted variation, the contract between you and us (the "Contract ") for the sale and purchase of any of our products (the "Products ") shall be on the terms set out in these Terms and Conditions to the exclusion of all other terms and conditions (including any terms or conditions which you may purport to apply under any purchase order, confirmation of order, specification or other document).
2.2 These Terms and Conditions apply to all our on-line sales and any variation to these Terms and Conditions and any representations about the Products shall have no effect unless expressly agreed in writing by us. By placing an order on our site, you acknowledge that you have not relied on any statement, promise or representation made or given by or on behalf of us which is not set out in these Terms and Conditions.
2.3 Each order placed by you through our site shall be deemed to be an offer by you to buy the relevant Products subject to these Terms and Conditions.
3. SERVICE AVAILABILITY
3.1 Our site is only intended for use by people resident in the European Union https://europa.eu/european-union/about-eu/countries_en. We do not accept orders from individuals outside the European Union.
4. YOUR STATUS
4.1 By placing an order through our site, you warrant that:
• 4.1.1 you are legally capable of entering into binding contracts;
• 4.1.2 you are at least 18 years old;
• 4.1.3 you are resident in the European Union
• 4.1.4 you are accessing our site from the European Union and
• 4.1.5 you are agreeing to be bound by these Terms and Conditions.
5. HOW THE CONTRACT IS FORMED BETWEEN YOU AND US
5.1 Your order constitutes an offer to us to buy a Product. All orders are subject to acceptance by us, and we will only confirm such acceptance to you by sending you an e-mail once your order and payment have been successfully received (the "Order Confirmation"). The Contract will only be formed when we send you the Order Confirmation. The quantity and description of the Products ordered shall be as set out in the Order Confirmation.
6. OUR SITE
6.1. If any Product you have ordered is not available we will contact you with the option of ordering a replacement Product, cancelling your order or waiting until the Product is back in stock.
6.2 We reserve the right to modify, substitute or remove any information on our site without prior notice. Price, Product information and Product availability are all subject to modification from time to time without prior notice.
6.3 All images and text on our site remain the property of Grey Pearl Limited and may not be used without our prior written consent.
7. CONSUMER RIGHTS
7.1 If you are contracting as a consumer, you may cancel a Contract at any time within seven working days, beginning on the day after you received the Products. In this case, you will receive a full refund of the price paid for the Products in accordance with our refunds policy set out in clause 10 below.
7.2 To cancel a Contract, you must inform us in writing. You must also return the Product(s) to us immediately, in the same condition in which you received them, and at your own cost and risk. You have a legal obligation to take reasonable care of the Products while they are in your possession. If you fail to comply with this obligation, we may have a right of action against you for compensation.
7.3 Your statutory rights are not in any way affected by these Terms and Conditions. In addition, you are also protected under the Consumer Protection (Distance Selling) Regulations 2000 (www.opsi.gov.uk/si/si2000/20002334.html) and the Electronic Commerce (EC Directive) Regulations 2002 (www.opsi.gov.uk/si/si2002/20022013.html).
8. AVAILABILITY AND DELIVERY
8.1 We aim to fulfil your order within 2 working days from the date of the Order Confirmation, unless there are exceptional circumstances. Your order shall be delivered to the address provided at the time your order was placed.
8.2 A delivery charge of £8.50 will be added to all orders placed for delivery to "mainland UK" addresses - as defined by our transport company - placed totalling less than £75.00. For all orders placed totalling £75.00 or more, deliveries to "mainland UK" addresses - as defined by our transport company -are not subject to a delivery charge. A delivery charge of £14.50 will be added to all orders for delivery to the Scottish Highlands & Islands (AB31-35, AB41-54, AB36-38, AB55-56, FK17-21, HS1-9, IV1-63, KA27-28, KW0-14, KW15-17, PA20-78, PH15-18, PH19-29, PH32-33, PH45-48, PH30-31, PH34-44, PH49-50, ZE1-3). A delivery charge of £17.50 will be added to all orders for delivery to the Isle of Man (IM1). A delivery charge of £20.50 will be added to all orders for delivery to the Channel Islands (JE1-3, GY1-8 and GY9-10). A delivery charge of £20.50 will be added to all orders for delivery to the Scilly Islands (TR21-25).
8.3 A delivery charge of £10.95 will be added to all orders placed for next day am delivery service to "mainland UK" addresses - as defined by our transport company - placed totalling less than £75.00. For all orders placed totalling £75.00 or more, deliveries to "mainland UK" addresses - as defined by our transport company -are subject to a delivery charge of £2.45. A delivery charge of £11.95 will be added to all orders placed for Saturday delivery service to "mainland UK" addresses - as defined by our transport company - placed totalling less than £75.00. For all orders placed totalling £75.00 or more, deliveries to "mainland UK" addresses - as defined by our transport company -are subject to a delivery charge of £3.45.
8.4 Standard deliveries will only be made between Monday to Friday and between the hours of 9.00am and 5.30pm by a nominated third-party courier on our behalf. We are unable to provide specific delivery times. You must ensure that a responsible person is available to accept delivery. Products cannot be left with any third parties and you will be responsible for any additional delivery charges incurred for failed deliveries.
8.5 If for any reason you fail to accept delivery of any Product when they are ready for delivery, or we are unable to deliver the Product on time because you have not provided the correct delivery address or appropriate instructions, or you have changed the delivery date with our third-party courier, or no-one was there to accept the delivery at the time notified to you, or you have selected a safe place with our third-party courier:
(a) risk in the Product shall pass to you;
(b) the Product shall be deemed to have been delivered; and
(c) we may store the Product until delivery, whereupon you shall be liable for all related costs and expenses (including, without limitation, storage and insurance).
8.6 You must provide at the delivery address and at your expense adequate and appropriate equipment and manual labour for loading the Product.
8.7 Any dates quoted for delivery are intended to be an estimate only and we shall not be liable for any delay in the delivery of Products however incurred. Time for delivery shall not be of the essence. If no delivery date is specified, delivery shall be within a reasonable time.
8.8 On opening the package of chilled or frozen items, customers should take care that the product remains cold and that the ice pad sheets remain at least partially frozen. If the product/s are no longer chilled, or totally defrosted, then the product/s should not be consumed. If this should happen, please contact us within 24 hours of receipt of your order. We cannot take responsibility for any spoiled goods, if you do not inform us withing 24 hours of receipt of delivery.
8.9 You must be available to take delivery on the first attempt. Although you can instruct the courier to leave the package with a neighbour or in a safe place if possible, we cannot guarantee that this will happen and cannot take responsibility for spoiled goods where you have not been in to accept delivery. We cannot take responsibility for chilled or frozen items that have been delivered but left in a safe place but not kept under the correct storage temperature.
8.10 We cannot take responsibility for spoiled goods, if you decide to change the date of delivery of an order that contains chilled or frozen products after you have received your shipping confirmation and the goods are in the possesion of our thrid party courier.
8.11 We can only deliver chilled and frozen products to destinations where a next-day service is available. Unfortunately that means UK Mainland only and excludes certain areas of northern Scotland where only a 2-day service is available (please check with us if in doubt).
9. RISK AND TITLE
9.1 The Products ordered will be at your risk from the time of delivery.
9.2 Ownership of the Products will only pass to you when we receive full payment of all sums due in respect of the Products, including delivery charges.
10. PRICE AND PAYMENT
10.1 The price of any Products will be as quoted on our site from time to time, except in cases of obvious error.
10.2 All prices on our site are quoted in GBP (£). The quoted prices are inclusive of VAT. All prices quoted on our site are exclusive of delivery costs, which will be added to the total amount due and calculated in accordance with condition 8.2 above.
10.3 Prices and charges are liable to change at any time, but changes will not affect orders in respect of which we have already sent you an Order Confirmation.
10.4 Our site contains a large number of Products and it is always possible that, despite our best efforts, some of the Products listed on our site may be incorrectly priced. We will normally verify prices as part of our dispatch procedures so that, where a Product’s correct price is less than our stated price, we will charge the lower amount when dispatching the Product to you. If a Product’s correct price is higher than the price stated on our site, we will normally, at our discretion, either contact you for instructions before dispatching the Product, or reject your order and notify you of such rejection. We are under no obligation to provide the Product to you at the incorrect (lower) price, even after we have sent you an Order Confirmation, if the pricing error is obvious and unmistakeable and could have reasonably been recognised by you as a mis-pricing.
10.5 Payment for all Products must be by credit or debit cards, which are detailed on our WorldPay site. No handling or administration fees will be charged.
11. OUR REFUNDS POLICY
11.1 If you are unhappy with any products then please contact us directly either by email to info@bascofinefoods.com or by telephone on 01937 845 767 during the hours Monday to Friday 8:00am to 4:30pm to discuss the matter. Refunds will be arranged at our discretion.
11.2 Where you cancel a Contract before the Product(s) has been dispatched we will refund the cost of the Product(s) in full and will process the refund due as soon as possible and in any case within 30 days from the date on which you gave notice of your cancellation.
11.3 When you return a Product to us:
• 11.3.1 because you have cancelled the Contract between us within the seven-day cooling-off period we will process the refund due to you as soon as possible after we have received the Product in the same condition in which you received it. In this case, we will refund the price of the Product in full, including the cost of sending the Product to you. However, you will be responsible for the cost of returning the Product to us. You have a legal obligation to take reasonable care of the product whilst it is in your possession. If you fail to comply with this obligation, and/or the Product when returned to us is not in the same condition as it was when sent to you, we may have a right of action against you for compensation and may withhold part of your refund. You will also be responsible for the possible risk of loss or damage to the Product incurred during the transit back to us. We recommend that you send the Product back to us by recorded delivery and that you have sufficient insurance to cover the value of the Product returned. If the Product fails to be returned to us we cannot refund any payment made.
• 11.3.2 for any other reason (for instance, you claim that the Product is defective), we will examine the returned Product and will notify you of your refund (if any) via e-mail within a reasonable period of time. We will usually process any refund due to you as soon as possible and, in any case, within 30 days of the day we confirmed to you via e-mail that you were entitled to a refund for the defective Product. Products returned by you because of a defect which we have confirmed will be refunded in full, including a refund of the delivery charges for sending the item to you and the cost incurred by you in returning the item to us.
11.4 If you receive a Product which you consider is damaged then please contact us directly in order that we may arrange a replacement or refund. We will require a photo of the damaged Product. If possible, please sign for the Products as "DAMAGED ON RECEIPT".
11.5 We can only refund any money due to you using the same method originally used by you to pay for your purchase. Cash or cheque refunds cannot be issued. No handling or administration fee will be charged.
12. OUR LIABILITY
12.1 We warrant to you that any Product purchased from us through our site is of satisfactory quality and reasonably fit for all the purposes for which products of the kind are commonly supplied.
12.2 All warranties, conditions and other terms implied by statute or common law (save for the conditions implied by section 12 of the Sale of Goods Act 1979) are, to the fullest extent permitted by law, excluded from the Contract.
12.3 Our total liability for losses you suffer as a result of us breaching any of these Terms and Conditions or any Contract is strictly limited to the purchase price of the Product you purchased.
12.4 This does not include or limit in any way our liability:
• 12.4.1 for death or personal injury caused by our negligence;
• 12.4.2 under section2(3) of the Consumer Protection Act 1987;
• 12.4.3 for fraud or fraudulent misrepresentation; or
• 12.4.4 for any matter for which it would be illegal for us to exclude, or attempt to exclude, our liability.
12.5 We are not liable for any indirect or consequential losses which happen as a side effect of the main loss or damage, including but not limited to:
• 12.5.1 loss of income or revenue;
• 12.5.2 loss of business;
• 12.5.3 loss of profits or contracts;
• 12.5.4 loss of anticipated savings;
• 12.5.5 loss of data; or
• 12.5.6 waste of management or office time,
however arising and whether caused by tort (including negligence), breach of contract or otherwise, even if foreseeable.
12.6 We cannot accept any liability or responsibility for any damage to, or any virus that may affect, your computer or computer equipment from browsing or downloading data, text or images from our site.
12.7 We cannot accept any liability or responsibility for information, views or opinions provided by third parties about, or in relation to, the content and material of our site.
13. SECURITY AND PRIVACY POLICY
13.1 This is a secure, protected site with measures in place to protect consumer and transaction data. Payments are made through the WorldPay Secure Payments systems, with payment and card details sent in an encrypted format. We are not able to access card payment details.
13.2 Any information collected and stored by us is done so lawfully and in accordance with the Data Protection Act 1998.
13.3 Our Privacy Policy can be viewed in full by accessing the following link:
https://www.bascofinefoods.com/privacy-policy
14. WRITTEN COMMUNICATIONS
14.1 Applicable laws require that some of the information or communications we send to you should be in writing. When using our site, you accept that communication with us will be mainly electronic. We will contact you by e-mail or provide you with information by posting notices on our site. For contractual purposes, you agree to this electronic means of communication and you acknowledge that all contracts, notices, information and other communications that we provide to you electronically comply with any legal requirement that such communications be in writing. This condition does not affect your statutory rights.
15. NOTICES
15.1 All notices given by you to us must be given to Grey Pearl Limited t/a Basco at info@bascofinefoods.com. We may give notice to you at either the e-mail or postal address you provide to us when placing an order, or in any of the ways specified in clause 13 above. Notice will be deemed received and properly served immediately when posted on our site, 24hours after an e-mail is sent, or three days after the date of posting of any letter. In proving the service of any notice, it will be sufficient to prove, in the case of a letter, that such letter was properly addressed, stamped and placed in the post and, in the case of an e-mail, that such e-mail was sent to the specified e-mail address of the addressee.
16. TRANSFER OF RIGHTS AND OBLIGATIONS
16.1 The Contract between you and us is binding on you and us and on our respective successors and assigns.
16.2 You may not transfer, assign, charge or otherwise dispose of a Contract, or any of your rights or obligations arising under it, without our prior written consent.
16.3 We may transfer, assign, charge, sub-contract or otherwise dispose of a Contract, or any of our rights or obligations arising under it, at any time during the term of the Contract.
17. EVENTS OUTSIDE OUR CONTROL
17.1 We will not be liable or responsible for any failure to perform, or delay in performance of, any of our obligations under a Contract that is caused by events outside our reasonable control (a "Force Majeure Event").
17.2 A Force Majeure Event includes any act, event, non-happening, omission or accident beyond our reasonable control and includes in particular (without limitation) the following:
• 17.2.1 strikes, lock-outs or other industrial action;
• 17.2.2 civil commotion, riot, invasion, terrorist attack or threat of terrorist attack, war (whether declared or not) or threat or preparation for war;
• 17.2.3 fire, explosion, storm, flood, severe weather conditions, earthquake, subsidence, epidemic or other natural disaster;
• 17.2.4 impossibility of the use of railways, shipping, aircraft, motor transport or other means of public or private transport;
• 17.2.5 impossibility of the use of public or private telecommunications networks; or
• 17.2.6 the acts, decrees, legislation, regulations or restrictions of any government.
17.3 Our performance under any Contract is deemed to be suspended for the period that the Force Majeure Event continues, and we will have an extension of time for performance for the duration of that period. We will use our reasonable endeavours to bring the Force Majeure Event to a close or to find a solution by which our obligations under the Contract may be performed despite the Force Majeure Event.
18. WAIVER
18.1 If we fail, at any time during the term of a Contract, to insist upon strict performance of any of your obligations under the Contract or any of these Terms and Conditions, or if we fail to exercise any of the rights or remedies to which we are entitled under the Contract, this shall not constitute a waiver of such rights or remedies and shall not relieve you from compliance with such obligations.
18.2 A waiver by us of any default shall not constitute a waiver of any subsequent default.
18.3 No waiver by us of any of these Terms and Conditions shall be effective unless it is expressly stated to be a waiver and is communicated to you in writing in accordance with clause 14 above.
19. SEVERABILITY
19.1 If any of these Terms and Conditions or any provisions of a Contract are determined by any competent authority to be invalid, unlawful or unenforceable to any extent, such term, condition or provision will to that extent be severed from the remaining terms, conditions and provisions which will continue to be valid to the fullest extent permitted by law.
20. ENTIRE AGREEMENT
20.1 These terms and conditions and any document expressly referred to in them represent the entire agreement between you and us in relation to the subject matter of any Contract and supersede any prior agreement, understanding or arrangement between you and us, whether oral or in writing.
21. OUR RIGHT TO VARY THESE TERMS AND CONDITIONS
21.1 We have the right to revise and amend these Terms and Conditions from time to time.
21.2 You will be subject to the policies and Terms and Conditions in force at the time that you order Products from us, unless any change to those policies or these Terms and Conditions is required to be made by law or governmental authority (in which case it will apply to orders previously placed by you), or if we notify you of the change to those policies or these Terms and Conditions before we send you the Order Confirmation (in which case we have the right to assume that you have accepted the change to the Terms and Conditions, unless you notify us to the contrary within seven working days of receipt by you of the Products).
22. LAW AND JURISDICTION
22.1 Contracts for the purchase of Products through our site will be governed by English law. Any dispute arising from, or related to, such Contracts shall be subject to the non-exclusive jurisdiction of the courts of England and Wales.
23. BASCO LOYALTY CODE TERMS & CONDITIONS
1. The offer is open to all UK residents aged 18 and over (except employees and families of the promoter and its affiliate companies, agencies and anyone professionally connected with the promotion).
2. The Basco Loyalty Code is available for purchase online at www.bascofinefoods.com or via our Customer Services Team.
3. To qualify for a Basco Loyalty Code, customers need to have purchased from Basco 3 times or more using the same email address.
4. Customers who have purchased from Basco 3 times or more will receive an automated email with a unique Loyalty Code.
5. How to use your Loyalty Code: Once you have finished adding everything to your basket, type your unique code on the checkout page where it reads "Enter Coupon Code Here" heading. Your 10% discount and FREE AM delivery upgrade will automatically be applied.
6. Only one Loyalty Code per person.
7. The unique Loyalty code can only be used with the same email address the code was sent to.
8. Offer not available in conjunction with any other offer, promotion or discount.
9. Free delivery only applies to orders with a net value of £75 or more after the discount code has been applied.
10. The Basco Loyalty Code is not a cheque guarantee, credit or charge card.
11. The Basco Loyalty Code cannot be redeemed or exchanged for cash or vouchers
12. The Basco Loyalty Code is non-refundable and non-transferable.
13. The Basco Loyalty Code is valid for a period of 12 months from the date of receipt. If the Basco Loyalty Code is not used for a period of 12 consecutive months, the code will automatically expire at the end of that period.
14. Basco will cancel the value of the Loyalty Code if we fail to receive payment from the purchaser's bank or card company for the initial purchase of the card. Further action may be taken where the fraudulent use of a credit card is suspected. All refunds / exchanges of goods purchased with the Basco Loyalty Code will be made in accordance with Basco’s refund policy. This does not affect your statutory rights
15. Basco reserves the right to add to or amend these terms and conditions from time to time, where we consider it reasonable and necessary to do so for security, regulatory or other legal reasons. Reasonable notice will be given where possible. The current conditions will be available at all times at www.bascofinefoods.com
16. Basco reserves the right to amend, terminate or temporarily suspend this promotion if, in its absolute discretion, it considers it necessary to do so. Basco shall not exercise this right unreasonably.
17. Basco reserves the right to exclude any entries which it believes to be fraudulent or based on misconduct.
18. Basco accepts no responsibility for difficulties experienced in submitting an entry to this promotion.
19. This promotion and these terms are governed by English law and are subject to the exclusive jurisdiction of the English courts.
20. Entrants are deemed to have accepted these terms and conditions by participating in the Basco Loyalty Code promotion. Promoter: Basco Fine Foods, Unit 427C Birch Park, Thorp Arch Estate, Wetherby, West Yorkshire LS23 7FG.
24. REVIEWS PRIZE DRAW TERMS
1. These Terms and Conditions prevail in the event of any conflict or inconsistency with any other communications, including advertising or promotional materials. Participants of the Promotion agree to be bound by these terms and conditions. Promoter: Basco Fine Foods (“the Promoter”).
2. Eligibility: This free prize draw is open to UK (England, Scotland, Wales and Northern Ireland) residents aged 18 or over, excluding employees of the Promoter and associated companies, their families, or anyone else connected with this Promotion. Entry to this promotion requires the entrant/s to have a personal, valid and current email address.
Only one entry per person is permitted during the Promotional Period. Anyone trying to circumvent this rule by using alternative details will be disqualified from this promotion. Bulk entries made from trade, consumer groups or third parties will not be accepted. If it becomes apparent that a participant is using a computer(s) to circumvent this condition by, for example, the use of ‘script’, ‘brute force’ or any other automated means, that person’s entries will be disqualified and any prize award will be void. If any entrant creates numerous email accounts in order to enter the Promotion more than once, they will be disqualified.
3. Promotional Period: Each separate prize draw is monthly and begins at 12:01am on the first day of the month until 11:59pm on the last day of the month.
4. How to enter: To enter the competition entrants must purchase a product from Basco, and submit a review via the Reviews.io platform (after purchase you will be automatically sent an email to review your products). You will be entered into the prize draw of the month your review is successfully submitted.
4. Winner Selection & Notification:There will be one winner(s) in total each month. The winner will be selected by a computer process that produces verifiably random results. The winner will be selected and notified by the end of the following month (i.e. if you submitted your review in May, we’ll aim to advise the winner by the end of June) via social media and via email. If the Promoter does not receive a response from the winner within 48 hours of its first attempt at contact, the winner rejects their prize, the entry is subsequently found to be invalid or in breach of these terms and conditions, the winner’s prize will be forfeited and the Promoter shall be entitled to select another winner.
5. Prizes: The winner will receive an Easy Tapas for 2 Bundle (https://www.bascofinefoods.com/easy-tapas-for-2-bundle/).
6. The Promoter accepts no responsibility for any costs associated with the prize that are not specifically included in the prize. The Promoter reserves the right to substitute a prize of the same or higher value should the original prize become unavailable for circumstances beyond its reasonable control. The prize is non-exchangeable, non-transferable, and is not redeemable for cash or other prizes.
7. General: By entering the promotion, the winner gives consent for the Promoter to use their name along with their entry image for promotional activity on social media, email and the Basco website. The prize winner’s full name and county are available by sending a self-addressed envelope to:
Basco Fine Foods
Unit 427C, Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG
within three months of the Closing Date.
8. The Promoter reserves the right to verify all entries and the winner, and to refuse to award a prize or withdraw prize entitlement where there are reasonable grounds to believe there has been a breach of these terms and conditions or any instructions forming part of this promotion’s entry requirements or otherwise where a participant has gained unfair advantage in participating in the promotion or won using fraudulent means.
9. The Promoter reserves the right to vary these terms and conditions or cancel the promotion at any stage in the event of circumstances arising beyond its control and only where circumstances make this unavoidable but will use all reasonable endeavours to minimise the effect to participants to avoid undue disappointment.
10. This Promotion is in no way sponsored, endorsed, administered by or associated with Facebook, Instagram or Reviews.io. You are providing your information to the Promoter and not to Reviews.io. The Promoter will not be liable for any failure of receipt of entries and takes no responsibility for entries that are lost, delayed, illegible, corrupted, damaged, incomplete or otherwise invalid.
11. The Promoter accepts no responsibility for any damage, loss, liabilities, injury or disappointment incurred or suffered as a result of entering the competition or accepting the prize. Nothing shall exclude the liability of the Promoter for death or personal injury as a result of its negligence. If any provision of these terms and conditions is held invalid by any law, rule, order or regulation of any government, or by the final determination of any court of a competent jurisdiction, such invalidity shall not affect the enforceability of any other provisions.
12. The Promoter’s decision in relation to all promotional matters. This Promotion is governed by the law of England & Wales and is subject to the exclusive jurisdiction of the English courts.
25. MIS AMIGOS - REFER A FRIEND TERMS & CONDITIONS
1. The offer is open to all UK residents aged 18 and over (except employees and families of the promoter and its affiliate companies, agencies and anyone professionally connected with the promotion).
2. The “Mis Amigos - Refer a Friend” offer is open to online Basco customers only.
3. The offer entitles a registered online customer “the Referrer” to refer their friends “the Referee” to Basco (provided that such friends are not already registered Basco customers).
4. The Referrer sends the Referee a “Refer a Friend” 5% discount code via email. This code can only be used once, on their first order only. The Referrer will then receive a “Referred Friend” discount code by email for 5% off an order with Basco, once the Referee has validly redeemed their 5% “Refer a Friend” discount code and their order has been completed.
5. The Referred friend discount cannot be claimed by the same person making the referral.
6. To qualify, the Referrer must log into their own account on https://www.bascofinefoods.com/my-account/ and select “Refer a Friend” from the navigation. The Referrer must then follow the instructions shown to send an email to the Referrer’s chosen contacts, with the details of the “Refer a Friend” promotion.
7. The referred discount code can only be redeemed by the Referrer who has validly referred a new customer to Basco in accordance with the Terms and Conditions. The Referrer must add the valid “Referred Friend” discount code contained in their “Referred a Friend” promotional email, to the basket page before purchasing, the 5% “Referred a Friend” discount will be deducted from the Referrer’s order and appear on the Referrer’s order confirmation.
8. We do not accept the sharing of referral links on third party discount sites and if discovered we reserve the right to cancel all associated orders and discounts.
9. In order to be eligible to redeem the 5% Refer a Friend discount code, Referees must not have previously held an online account with Basco.
10. To qualify, the Referee will need to register their details, be over 18 years old and a UK resident. The Referee must add the valid “Refer a Friend” discount code contained in their “Refer a Friend” promotional email, to the basket page before purchasing, the 5% “Refer a Friend” discount will be deducted from the Referee’s order and appear on the Referee’s order confirmation.
11. Offer not available in conjunction with any other offer, promotion or discount.
12. Loyal customers can only use one referrer discount code, alongside their unique loyalty code for any one given purchase.
13. Free delivery only applies to orders with a net value of £75 or more after the discount code(s) has been applied.
14. The Mis Amigos discount is not a cheque guarantee, credit or charge card.
15. The Mis Amigos discount cannot be redeemed or exchanged for cash or vouchers.
16. The Mis Amigos discount is non-refundable and non-transferable.
17. The Mis Amigos Referred or Referee discount code is valid for a period of 12 months from the date of receipt. If the Mis Amigos discount is not used for a period of 12 consecutive months, the code will automatically expire at the end of that period.
18. Basco will cancel the value of the Mis Amigos discount if we fail to receive payment from the purchaser's bank or card company for the initial purchase of the card. Further action may be taken where the fraudulent use of a credit card is suspected. All refunds / exchanges of goods purchased with the Basco Loyalty Code will be made in accordance with Basco’s refund policy. This does not affect your statutory rights.
19. Basco reserves the right to add to or amend these terms and conditions from time to time, where we consider it reasonable and necessary to do so for security, regulatory or other legal reasons. Reasonable notice will be given where possible. The current conditions will be available at all times at https://www.bascofinefoods.com/
20. Basco reserves the right to amend, terminate or temporarily suspend this promotion if, in its absolute discretion, it considers it necessary to do so. Basco shall not exercise this right unreasonably.
21. Basco reserves the right to exclude or disqualify a Referrer or Referee which it believes to be fraudulent or based on misconduct.
22. Basco accepts no responsibility for difficulties experienced in submitting an entry to this promotion.
23. The entry instructions form part of these Terms and Conditions. By taking part in this promotion, customers agree to accept and be bound by these Terms and Conditions. The Promoter may require proof that you have complied with these Terms. The Referrer agrees that by referring a friend via sending a referral link to them, we may share their name with the Referee so that they know who has referred them.
24. This promotion and these terms are governed by English law and are subject to the exclusive jurisdiction of the English courts.
25. Entrants are deemed to have accepted these terms and conditions by participating in the Basco Loyalty Code promotion. Promoter: Basco, Unit 427C Birch Park, Thorp Arch Estate, Wetherby, West Yorkshire LS23 7FG.
26. VALDUERO UNA CEPA LIMITED EDITION PRIZE DRAW TERMS & CONDITIONS
1. By entering the prize draw you are agreeing to these prize draw terms and conditions.
2. The prize draw is being run by Basco, Unit 427C Birch Park, Thorp Arch Estate, Wetherby, West Yorkshire LS23 7FG.
3. The offer is open to all UK residents aged 18 and over (except employees and families of the promoter and its affiliate companies, agencies and anyone professionally connected with the promotion).
4. In entering the prize draw, you confirm that you are eligible to do so and eligible to claim any prize you may win.
5. A maximum of one entry per individual is permitted.
6. To enter the prize draw you must purchase 12 bottles or more of RED0032 Valduero Una Cepa 2017 Basco Limited Edition (https://www.bascofinefoods.com/valduero-una-cepa-basco-limited-edition/)
7. Basco will not accept responsibility if contact details provided are incomplete or inaccurate.
8. The prize includes one invite for 2 people to visit Bodegas Valduero (Carretera de Aranda, s/n, 09443 Gumiel del Mercado, Burgos, Spain) with a guided tour of the winery, a wine tasting and a lunch for 2 people only.
9. The prize does not include any flights, transfers to and from the winery or any type of accommodation whilst visiting the winery.
10. Basco use of particular brands as prizes does not imply any affiliation with or endorsement of such brands.
11. The winner will be drawn at random.
12. The prize is non-exchangeable, non-transferable and no cash alternatives will be offered.
13. We reserve the right to substitute prizes with another prize of equal or higher value if circumstances beyond our control make it necessary to do so.
14. The decision of Basco regarding any aspect of the prize draw is final and binding and no correspondence will be entered into about it.
15. The winner will be notified after Saturday 31st December 2022 via the email provided during the purchase.
16. Basco will attempt to contact the winner by email up to two times.
17. If the winner does not respond to the emails notifying them of their win within 14 days of the second email, they will lose their right to the prize, and Basco reserves the right to choose and notify a new winner.
18. You consent to any personal information you provide in entering the prize draw being used by Basco for the purposes of administering the prize draw, and for those purposes as defined within our privacy notice.
19. All entrants may apply for details of the winning participant by contacting us at info@bascofinefoods.com
20. The winner agrees to the release of their name to any other prize draw participants if requested via Basco.
21. An announcement of the winners name will be made via Basco’s social media accounts.
22. All personal information shall be used in accordance with Basco’s Privacy Notice.
23. Basco does not accept any liability for any damage, loss, injury or disappointment suffered by any entrants as a result of either participating in the prize draw or being selected for a prize, save that Basco does not exclude its liability for death or personal injury as a result of its own negligence.
24. Basco does not provide any form of practical or IT support for this prize. On receipt, all responsibilities relating to warranty and the product are that of the prize winner.
25. Basco reserves the right to cancel the prize draw or amend these terms and conditions at any time, without prior notice.
26. The Promoter reserves the right to amend, terminate or temporarily suspend this promotion if, in its absolute discretion, it considers it necessary to do so. The Promoter shall not exercise this right unreasonably.
27. The Promoter reserves the right to exclude any entries which it believes to be fraudulent or based on misconduct.
28. The Promoter and its agents accept no responsibility for difficulties experienced in submitting an entry to this promotion.
29. This promotion and these terms are governed by English law and are subject to the exclusive jurisdiction of the English courts.
30. Entrants are deemed to have accepted these terms and conditions by participating in the promotion. Promoter: Basco Fine Foods, Unit 427C Birch Park, Thorp Arch Estate, Wetherby, West Yorkshire LS23 7FG.
28. BASCO SPIN THE WHEEL TERMS & CONDITIONS
1. The offer is open to all UK residents aged 18 and over (except employees and families of the promoter and its affiliate companies, agencies and anyone professionally connected with the promotion).
2. The offer is available from 9am on Monday 20th February 2023 to 23:59pm on Tuesday 28th December 2023 only.
3. Participants of the game, following their spin of the wheel, have a chance to win a prize if the spinner stops spinning and lands on the segment of the wheel indicating they are eligible to win a prize. Players will win the prize corresponding to the prize stated on that segment on the wheel. A random code will be generated in order to redeem your prize. The prizes include the following:
No luck
Free standard delivery
Free gift (radomly selected by Basco)
10% OFF purchases
15% OFF purchases
Spend £100 and get £20 OFF purchases
4. Only one spin the wheel per participant, per day.
5. To redeem your prize, you must enter the generated code on the basket page.
6. Offer not available in conjunction with any other offer, promotion, or discount. This includes any product on special offer, multibuy deals, our 10% Off Your First Order offer and 10% Loyalty Discount Code.
7. Free delivery only applies to orders with a net value of £75 or more after discount offer code has been applied.
8. The offer is non-transferable, non-refundable and cannot be exchanged for any cash alternatives in whole or in part.
9. The Promoter reserves the right to amend, terminate or temporarily suspend this promotion if, in its absolute discretion, it considers it necessary to do so. The Promoter shall not exercise this right unreasonably.
10. The Promoter reserves the right to exclude any entries which it believes to be fraudulent or based on misconduct.
11. The Promoter and its agents accept no responsibility for difficulties experienced submitting an entry to this promotion.
12. The Promoter reminds anyone entering this competition to drink responsibly. Please visit https://www.drinkaware.co.uk for the facts.
13. This promotion and these terms are governed by English law and are subject to the exclusive jurisdiction of the English courts.
14. Entrants are deemed to have accepted these terms and conditions by participating in the promotion. Promoter: Basco Fine Foods, Unit 427C Birch Park, Thorp Arch Estate, Wetherby, West Yorkshire, LS23 7FG.
29. WIN YEARS SUPPLY OF CHURROS PRIZE DRAW TERMS & CONDITIONS
1. By entering the prize draw you are agreeing to these prize draw terms and conditions.
2. The prize draw is being run by Basco, Unit 427C Birch Park, Thorp Arch Estate, Wetherby, West Yorkshire LS23 7FG.
3. The offer is open to all UK residents aged 18 and over (except employees and families of the promoter and its affiliate companies, agencies and anyone professionally connected with the promotion).
4. In entering the prize draw, you confirm that you are eligible to do so and eligible to claim any prize you may win.
5. A maximum of one entry per individual is permitted.
6. The prize draw is free to enter.
7. The prize draw will include those currently on our mailing list and all new subscribers up to 23:59 on Monday 21st July 2025. Entries after that time and date will not be included in the draw.
8. To enter the prize draw:
✔ Like the prize draw post on either Facebook or Instagram
✔ Tag a friend in the prize draw post comments below
✔ Subscribe to our mailing list here: https://www.bascofinefoods.com/prize-draw/
9. Basco will not accept responsibility if contact details provided are incomplete or inaccurate.
10. The prize will be 12 x Frozen Churros Bag 2kg https://www.bascofinefoods.com/frozen-churros/ and 12 x Pedro Mayo Hot Chocolate Tablets https://www.bascofinefoods.com/pedro-mayo-hot-chocolate-tablet/.
11. Basco use of particular brands as prizes does not imply any affiliation with or endorsement of such brands.
12. The winner will be drawn at random.
13. The prize is non-exchangeable, non-transferable and no cash alternatives will be offered.
14. We reserve the right to substitute prizes with another prize of equal or higher value if circumstances beyond our control make it necessary to do so.
15. The decision of Basco regarding any aspect of the prize draw is final and binding and no correspondence will be entered into about it.
16. The winner will be notified on Tuesday 22nd July 2025, via the email provided during subscription.
17. Basco will attempt to contact the winner by email up to two times.
18. If the winner does not respond to the emails notifying them of their win within 14 days of the second email, they will lose their right to the prize, and Basco reserves the right to choose and notify a new winner.
19. Please allow 14 days for delivery of the prize or alternative collection or delivery arrangements may be made through mutual agreement.
20. You consent to any personal information you provide in entering the prize draw being used by Basco for the purposes of administering the prize draw, and for those purposes as defined within our privacy notice.
21. All entrants may apply for details of the winning participant by contacting us at info@bascofinefoods.com
22. The winner agrees to the release of their name to any other prize draw participants if requested via Basco.
23. An announcement of the winner’s name will be made via Basco’s social media accounts.
24. All personal information shall be used in accordance with Basco’s Privacy Notice.
25. Basco does not accept any liability for any damage, loss, injury or disappointment suffered by any entrants as a result of either participating in the prize draw or being selected for a prize, save that Basco does not exclude its liability for death or personal injury as a result of its own negligence.
26. Basco does not provide any form of practical or IT support for this prize. On receipt, all responsibilities relating to warranty and the product are that of the prize winner.
27. Basco reserves the right to cancel the prize draw or amend these terms and conditions at any time, without prior notice.
28. The Promoter reserves the right to amend, terminate or temporarily suspend this promotion if, in its absolute discretion, it considers it necessary to do so. The Promoter shall not exercise this right unreasonably.
29. The Promoter reserves the right to exclude any entries which it believes to be fraudulent or based on misconduct.
30. The Promoter and its agents accept no responsibility for difficulties experienced in submitting an entry to this promotion.
31. This promotion and these terms are governed by English law and are subject to the exclusive jurisdiction of the English courts.
32. Entrants are deemed to have accepted these terms and conditions by participating in the promotion. Promoter: Basco Fine Foods, Unit 427C Birch Park, Thorp Arch Estate, Wetherby, West Yorkshire LS23 7FG.
### OLD HOMEPAGE
Welcome to Basco, where you can buy Spanish Foods online. As Spanish food suppliers UK wide, we import the very best traditional Spanish foods and Spanish wines for you to shop and buy online. Enjoy browsing our extensive Spanish food shop online ranging from Arturo Sanchez Iberico Ham to the finest Pedro Ximenez Sherry. Need a gift to a Spanish food lover or a 'thank you' present then take a look at our Spanish Food Hampers category where we have a range of Spanish Hampers for all tastes & budgets.
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### Gin and Tonic Recipes
View our selection of gin and tonic recipes and learn how to make an authentic Spanish gin and tonic. Using the best selection of premium Spanish gins such as Xoriguer Gin from Menorca, our delicious Spanish strawberry gin by Sikkim or our small batch distilled Siderit gin from Cantabria, you will quickly learn how to prepare the best gin and tonic recipes using quirky garnishes and Spanish gin and tonic glasses.
### Basque Recipes
Authentic Basque Recipes
Our selection of Basque recipes have been especially prepared by Basque born chef Javier De La Hormaza. From classic Basque food recipes like Bacalao Pil Pil, Marmitako or Chipirones en su Tinta influenced by Javier's childhood memories, to more modern dishes like Mussels with Chistorra Sausage and Txakoli that use 100% Basque ingredients.
### Sherry Cocktail Recipes
Enjoy our authentic sherry cocktail recipes
Using the finest selection of Spanish Fortified and Sherry wines, I have crafted a collection of Spanish sherry cocktail recipes. Spain’s venerable fortified wine, in all of its different forms, remains a timelessly exciting ingredient to mix with. These sherry cocktail recipes are guaranteed to impress your guests, with astounding diversity, from dry, acidic fino to sweet, fruity Pedro Ximénez (PX).
### Spanish Cocktails
Inspiring recipes for Spanish Cocktails
I love making Spanish cocktails! From classic recipes to random made up inventions, with whatever ingredients I can get my hands on. I named this section of the blog Spanish cocktail recipes, with the idea of showcasing a range of Spanish inspired cocktails. These recipes include twists on classics as well as original cocktail recipes. I've even included my own signature cocktails, by using as many Spanish spirits, drinks and ingredients I can get my hands on! Salud!
### Spanish Sangria Recipes
Make the perfect sangria with our Spanish sangria recipes
Looking for a Spanish Sangria recipe? Being a Spanish native and also a professionally trained barman... I've got a few traditional Spanish Sangria recipes up my sleeve that I know you will love! Learn how to make authentic sangria with my family recipe or why not give my cava sangria or sherry sangria recipe a try!
### Spanish Dessert Recipes
Delicious and easy Spanish Dessert Recipes
What better way to end an evening wining and dining guests than with a Spanish dessert that leaves a smile on their face? Discover traditional Spanish dessert recipes that do just that here. From authentic Spanish dessert recipes such as Pastéis de Nata, Tarta de Santiago and Spanish Churros to lighter and easy to make desserts that will get you clean plates every time.
### Spanish Vegetarian Recipes
Tasty, healthy and quick Spanish vegetarian recipe ideas
Take Spanish peppers and vegetables to a whole other level with our easy but healthy Spanish Vegetarian recipes that will leave even the most hardened of meat eaters watering at the mouth! Take your pick of the best Spanish vegetarian tapas, vegetarian party food ideas and vegetarian recipe ideas that Spain has to offer.
### Spanish Meat Recipes
Learn to cook our traditional Spanish Meat Recipes
When it comes to Spanish Meat recipes, you're spoilt for choice. Spain has some fantastic meats to cook with including Iberico & Serrano Hams, Chorizo Sausage, Milk-Fed Lamb, Iberico Presa, Secreto Iberico, Galician Beef and Suckling Pig to name but a few. Here I will show you some great meat dishes to cook with these premium ingredients and more!
### Spanish Fish Recipes
Easy to cook Spanish Fish Recipes
A lot of people find fish a bit boring to cook with but here I will teach you how to really enjoy fish by cooking some fantastic Spanish Fish Recipes using authentic ingredients including Squid, Baked Hake with Chorizo, Bonito Tuna, Bacalao fish, Sardines and many more.
### Spanish Paella Recipes
Spanish Paella Recipes
Learn how to cook authentic Spanish Paella recipes that will be the envy of your friends. Here you will find a range of Spanish traditional Paella recipes ranging from easy to cook Chicken and Chorizo Paella to the more ambitious Seafood Paella recipe…all of them tasting out of this world! You’ll soon be making the best paella recipe around…
Whilst making your Spanish paella form our wide selection of paella recipes, why not check out some handy hints and tips in Javier's Kitchen! Learn how to prepare saffron, with a preparation method that will ensure you get the best out of the king of spices. Alternatively you can learn how to make a sofrito for paella, that can be used in a variety of our Spanish Recipes!
### Spanish Stews & Soup Recipes
Authentic Spanish Gazpacho recipes, Stew Recipes & Soup Recipes
The most famous Spanish cold soup recipes are probably Gazpacho recipes, great for hot summers as it's so cool. However, in my Spanish stew and soup recipes, you will learn how to cook a wide choice of authentic Spanish fish, meat and bean stews, hot and cold soups, as well as the perfect traditional Gazpacho recipe!
### Spanish Starters & Appetisers
Quick and easy Spanish starters & Appetisers
When cooking for guests, a meal wouldn't be complete without a selection of impressive Spanish starters. From Galician Stake Tartare to Baked Spider Crab. You will discover authentic Spanish starter recipes and appetisers that are easy to make and will impress your guests!
### Tapas Recipes
Spanish Tapas Recipes
Spanish tapas recipes are easy to cook and delightful to share at a party or with friends and family. Here you will discover a host of beautiful homemade tapas dishes, from Gambas Pil Pil to home cooked Spanish omelette recipes to cook for any occasion. Learn what ingredients work best to make a great tapas recipe and become a pro tapas chef!
### Drink Recipes
Spanish Drink Recipes
Organising a party and need some Spanish drink recipes and ideas? Browse our selection of delicious Spanish cocktails, made from the best Spanish Gin, Spanish spirits and alcoholic beverages that we can source. Learn how to make authentic sangria with our easy sangria recipe and if you are looking for an authentic Spanish after dinner drink, check out our selection of sherry cocktails.
### Food Recipes
Spanish Food Recipes & Basque Recipes
Browse through our selection of Spanish food recipes especially prepared by chef Javier De La Hormaza. From old-time Basque recipes influenced by Javier's childhood memories, to our selection of tapas recipes, paella recipes and all time Spanish classics, to our latest choice of modern Spanish dishes taken from our travels, restaurant reviews and from our chefs and blog contributors. Our aim is simple, to showcase easy and simple to make Spanish food recipes using the best quality ingredients that we can get hold of.
### Meet the chef
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. I am absolutely passionate about Spain and Spanish food and drink, particularly old school Basque dishes and old time Spanish classics. I read and cook with the aim of tasty imperfection. I don't cook food so it looks pretty, I cook food to stuff my face and please people. Basque cuisine is very close to my heart and my goal is to bring a pinch of its gastronomic culture to a wider audience, which is why I set up this food blog. Basco is me, a Basque. The idea for this blog is to share with you authentic Spanish and Basque recipes you can cook at home. Simple, traditional recipes you will enjoy making and hopefully learn something new on the way.
Instagram: @mrbasco
### 12 foods you must try when visiting the Basque Country
The Basque Country is widely regarded to be one of the absolute best types of gastronomy in not just Spain, but also the world. A fabulous, historic and thriving Basque Country food culture has attracted the largest amount of Michelin star restaurants in the world for the size of the region.
In this Basque Country food guide, Basque-born Basco founder and professional chef Javier De La Hormaza shares 12 recipes for some of the best food in Basque Country. Two tempting and simple to cook recipes for Javier’s top pintxos, starters, stews, fish, meat and desserts. But before we reveal Javier’s delicious dozen and take you on a Basque Country food tour, let’s quickly examine why the gastronomy of the region is so incredibly tasty and popular.
Basque Country food
The people of the Basque Country are the oldest surviving ethnic group in Europe who pre-date the Roman Empire and over that time, their cuisine has developed into something magical. Basque Country food owes its tremendous diversity to the geography of the region. Situated in the western Pyrenees, straddling the border between France and Spain on the coast of the Bay of Biscay, Basque Country food draws on local ingredients from both the land and the sea. Álava, Guipúzcoa, and Vizcaya are the three provinces of the Basque Country and each has its own quite distinctly different cuisine. San Sebastián and Bilbao are famed for their vibrant culinary scene, particularly its seafood and pintxos, which are effectively Basque tapas or finger food. Basque Country food tours in both of these great cities should be on every food lover’s bucket list.
Javier’s Top 12 Basque Country food recipes
Let’s get down to business. Here are the mouthwatering tasters and links to easy-to-follow recipes from the Basque Country founder of Basco…
Basque Country Pintxo Recipes
Gilda Pintxo – available in virtually every pintxo bar in San Sebastián, all Basque country food tours should include sampling the Gilda Pintxo. Named after the Rita Hayworth film “Gilda”, it combines wonderful briny flavours of pitted manzanilla olives, Cantábrico anchovies and Guindilla pickled peppers. Salty, spicy and the perfect pintxo. Try Javier’s recipe here.
Chistorra Sausage Rolls with Lemon Aioli – Chistorra is a piquant free-range pork sausage from the Basque Country and Navarra which is perfect for creating pintxo sausage rolls with a kick. Encased in a light all butter puff pastry this Basque Country food is wonderful offset by a creamy yet tangy lemon aioli. Click here for the recipe.
Basque Country Starter Recipes
Baked Spider Crab – this traditional Basque Country starter is as delicious as it is impressive. Native to San Sebastian its star ingredient one of the most enjoyed crustaceans in Basque Country food culture… the spider crab. Together with tomatoes, onions, leeks, cognac and spider crab meat are served in the shell and topped with breadcrumbs. Recipe can be found here.
Saute Baby Eels ‘Bilbao’ Style – “angulas” are Spanish baby eels and this dish is undoubtedly one of Bilbao’s greatest Spanish seafood starters. Cooked individually in an earthenware dish with garlic, and guindilla chillis, they have a wonderful subtle taste with a slightly crunchy texture. Click here for the recipe.
Basque Country Stew Recipes
Alubias De Tolosa Stew – this incredibly simple Basque Country food uses black beans from Tolosa – little black pearls. Pork ribs, pork belly, cabbage, cooking chorizo and Spanish blood sausage called ”morcilla” and guindillas give it a meaty, spicy, unctuous and beautiful creamy, buttery texture and distinct color. Find the recipe here.
Marmitako – this classic Basque Country food is a tuna stew was thought to be originally created by thrifty fishermen who used left over fish and potatoes to feed the crew. Over the years, the recipe which uses fresh tuna, has been embellished and Javier’s includes green, red onions and choriceros peppers. You can follow the recipe here.
Basque Country Fish Recipes
Bacalao Al Pil Pil – this name of this traditional Spanish dish is actually derived from the bubbling sound made when cooking as you move the earthenware dish in circles to emulsify the sauce. Ingredients of this Basque Country food include salted cod, guindilla chilli, garlic and olive oil. The result is deliciously silky sauce and wonderful flavoursome cod. Here is Javier’s own recipe.
Sea Bass Bilbaína – sea bass is a fabulous fish and a Basque Country food that often appear son the menu. For this recipe, the sea bass is butterflied with the head kept on. Carefully barbecue the sea bass and then drizzle with the bilbaína sauce – oil infused with chilli and garlic. A splash of cider vinegar and some parsley finishes it perfectly. Click here for the full recipe.
Basque Country Meat Recipes
Basque Txuleton Steak – the Spanish are big lovers of beef and steaks don’t come much bigger than the Tuxelton steaks. These huge, thick bone-in rib steaks originate from the Basque Country and are traditionally from old cows, particularly Rubia Gallega breed or Basque dairy cows. The recipe here serves barbecued Tuxleton steak with matchstick fries and roasted red peppers.
Chicken Basquaise – a favorite in the Basque region of France, where it originated, this chicken dish is exceptionally good with a delicious pepper sauce. Famous for its vibrant colors, it is thought to represent the Basque flag with the white of chicken, red tomatoes and pepper, and green peppers. This Basque Country food is a symbol of Basque culinary identity and reflects its connections to French cuisine. Click here for the recipe.
Basque Country Dessert Recipes
Basque Cheesecake – this rich and creamy cheesecake with a wonderful baked top is an icon of Basque Country food culture. Originating from a small restaurant in San Sebastián, the cheesecake is baked at a very high temperature which scorches and caramelises its top adding real depth to the flavour. It is surprisingly simple to make if you follow Javier’s authentic recipe here.
Pantxineta – one of the traditional desserts of the Basque Country, the Pantxineta is a delicate combination of puff pastry and cream with almonds and originates from San Sebastián. The pastry is baked to create a golden crunchy texture and the crème pâtissière inside brings a smooth and creamy sweetness. Javier’s recipe here adds an extra dimension with a coulis of raspberries and raspberry liqueur.
Want more Basque Country recipes?
Feel free to browse Javier’s online collection of Basque Country food recipes whenever you wish here.
### Jamón Serrano – The Ultimate Guide
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.
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”.
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.
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.”
Curing – how to preserve Serrano ham
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.
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.
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.
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. Click here for the recipe.
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. Click here for the recipe.
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. Click here for the recipe.
### Ibérico Bellota Vs Ibérico de Cebo
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.
JAMÓN IBÉRICO DE BELLOTA PIG BREED
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.
JAMÓN IBÉRICO DE CEBO PIG BREED
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 & 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 & 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.
BELLOTA VS CEBO SUMMARY
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:
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
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.
### What are Croquetas? All you need to know about Spanish Croquetas
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 16th 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 19th 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 Perfect Christmas BBQ
Bored of the same turkey dinner every Christmas? Shake it up and fire up your BBQ and try one of the best and simplest Spanish Christmas food recipes on the planet. Starring our Whole Suckling Pig, this classic is brought to life by the larger-than-life Marcus Bawdon of “Country Woodsmoke BBQ UK” fame who was delighted to share his recipe with us.
Who is Marcus Bawdon?
Marcus Bawdon lives in Devon and was a vegetarian for 14 years who secretly dreamt about the prefect steak cooked over an outdoor fire to perfection. He is Mr BBQ. He established his excellent website and blog in 2011 which includes some delicious Spanish Christmas food recipes, teaches thousands at his UK BBQ School, has written three books including Food & Fire and is BBQ Consultant of The BBQ Mag. He has thousands of followers and subscribers on YouTube, Instagram and X – plus he has largest UK-based outdoor cooking group on Facebook. So, who better is there to give you Christmas BBQ ideas and cook our Whole Suckling Pig than Marcus?
Why a Christmas BBQ?
Why would you have a BBQ Christmas dinner? It’s a perfectly good question and it’s one we put to Marcus. “I’ve done it for the last 14 year” revealed Marcus, “I just love the flavour and fun”.
Marcus hits the nail on the head. A BBQ Christmas dinner makes so much sense. It’s inarguably different, tremendous fun and it enables you to create incredible smoky flavours you simply can’t achieve in a normal oven.
If Christmas dinners are far too contrived and formal for your liking, a Christmas BBQ is the answer. Alfresco cooking is so effortlessly sociable. It really pulls together friends and family, making it an occasion to really remember.
Forget being couped up inside a stuffy overcrowded house, nodding off and missing all the fun. Grab a cosy blanket, hunker down around the barbecue and help yourselves to a heartwarming glass of mulled wine that’s gently warmed by the flames. Watch your dinner cooking before your eyes and take in the sights, sounds and smells of barbecue cooking.
Then comes the feast itself. Prime sizzling meats take on the wonderful smokey flavours of the wood fire. They then take centre stage, served in a rustic style, ceremoniously carved on a solid wooden chopping board before being generously plated and enjoyed by all your appreciative guests.
Finally, instead of the dreaded washing up, conversation flows and you slip into the evening, and enjoy the dancing flames, glowing embers and wonderful warmth of the fire.
Why a Whole Suckling Pig?
Whole Suckling Pig, along with our Milk-Fed Lamb, is one of our most popular premium roasting meats and it brings real theatre to the Christmas dinner table. It’s no ordinary meat though. Unlike commercially reared animals, our whole suckling pigs are kept with their mothers up to a maximum of 21 days. This farming method stays true to the traditional practices from which the name suckling pig was derived. Keeping things natural also delivers meat with the finest flavour and texture, which makes it the ideal choice for a BBQ Christmas dinner.
Marcus absolutely loves our Whole Suckling Pig. “It’s the perfect size to cook in a couple of hours as a feast with a few mates or around the table at Christmas.”
Cooking asado-style
Marcus is a master in outdoor cooking and he has a wide variety of different ways of cooking in his arsenal. For this BBQ Christmas dinner of roast Whole Suckling Pig, he selected his asado grill. Also known as a “parrilla”, it’s a type of grill from South America which is usually used at highly social outdoor meals called an asado. It’s a really simple type of grill that lets you adjust its height to regulate the cooking temperature of the meat. Ideal for a Christmas BBQ!
Marcus owns a pretty impressive Asado which he swears by. “An asado frame grill gives me plenty of options and a lot of space to cook on – a friend made this beast!”
Marcus’ BBQ Christmas dinner recipe
Marcus is a regular Basco customer and for his asado-style suckling pig, he ordered a Whole Suckling Pig which we delivered to his home in Devon. It’s over to Marcus to explain his recipe and technique…
“I’ve not seen many of these cooked, and they'd be traditionally cooked in a wood fired oven. I wanted a simple asado fire style of cook over cherry wood embers, to crisp up the skin and add a wonderful sweet smokiness to the juicy tender pork.”
Marcus placed the suckling pig on the grill and left it to slowly sear for around two hours, turning carefully just a couple of times. “It's important not to move the meat around once it's on the grill” he explained.
“Cooked perfectly over cherry wood embers, with the sweet smoke on the crispy skin, this was a little bit of heaven.”
You can serve suckling pig for a BBQ Christmas dinner with whatever you wish, but Marcus had his own interesting Spanish Christmas food recipes for sides. “Enjoyed with family and good friends, I also cooked sides of charred paprika butter and toasted almond hispi cabbage, garlic chorizo beans and a few padron peppers.”
Alternative Spanish Christmas food recipes
If suckling pig isn’t to your tastes, consider the many other equally delicious traditional Spanish premium meats that can be stars for a Christmas BBQ. Here are a few excellent alternative suggestions available from Basco.
Milk Fed Lamb is hugely popular for a Christmas BBQ. Utterly authentic and available from Basco as whole, half, quarter and legs, in Spain, it is known as Lechazo or ‘Cordero Lechal’. It is incredibly soft with crispy golden skin with a deliciously creamy melt-in-the-mouth texture when barbecued. Big on beef? Prime Galician Beef is a personal favourite of Marcus’ and, like Wagyu Beef, is always a winner. The rib steaks have beautiful natural grass-fed marbling from 8 to 10 years of rearing and are perfect for a BBQ Christmas dinner. Prefer pork? Spain spoils you again with Christmas BBQ ideas like Iberico Secreto, Coppa and Presa steaks from indigenous black Iberico pigs that wander the dehesa forests of southwest Spain feasting on herbs, grasses and acorns.
You can also browse Basco-founder and Basque chef Javier’s 40 Christmas Recipes here.
Feliz Navidad!
### Traditional Spanish Christmas foods you must try
Christmas is celebrated with real gusto in Spain, but what food is eaten on la Navidad? We thought it would be helpful to pull together a complete guide to Spanish Christmas food and drink. To give you some ideas of either how to shake up your usual Christmas dinner or go completely native and indulge in proper traditional Basque Christmas food with all the trimmings. To get you to enter into the Spanish Christmas spirit, here are a few Spanish Christmas food ideas from starters and mains to desserts, drinks and ingredients. Let’s delve in.
Navidad in Spain
The Spanish celebrate la Navidad with lavish meals with family and friends. On Christmas Eve – called Nochebuena in Spain – people usually attend church after their grand Christmas dinner for the 'misa del gallo' at midnight. On Christmas Day itself, the Spanish tend to eat slightly lighter meals than on the night before and relax and enjoy the company of family.
Tapas
What better way to start the festive meal than with tapas – a typical Spanish Christmas food. There is such a wide selection of delicious options to choose from.
You could start with some thin slices of delicious Jamón Ibérico De Bellota carved at the table from an impressive leg of delicious acorn-fed pure-bred ham. From there, you could enjoy some flash-fried Padron Peppers with sea salt and maybe a few slices of Manchego cheese of jamón. Prawns are a popular Spanish Christmas food too. Make it really special with Carabineros – large deep-sea jumbo size prawns with a striking festive bright red colour.
Put on a selection of other tapas including Croquetas with different delicious fillings alongside a deeply satisfying Chorizo – there are so many different types to choose from including Picante, Iberico and fresh Cooking Chorizo. Spanish black pudding called Morcilla is beautiful pan-fried or dropped into soups or stews.
The Spanish love fish tapas, too, at Christmas. Authentic Basque Christmas food like Salt Cod, Bonito Tuna, Boquerones and Anchovies marinated in extra virgin olive oil and white wine vinegar go down especially well. Green and black Olives are also a staple Spanish Christmas food.
Primer Plato
The first course is often a traditional Spanish Christmas soup or stew, like an Andalusian stew, Catalan escudella meat stew with sausage or garlic soup hit the spot. Alternatively, a good Gazpacho can cleanse your palate in readiness for the main course.
Plato Principal
Now onto the main event. No Spanish Christmas food celebration like this would be complete without meat. Not just any meat though. It has to be of the finest quality, with the animals reared and fed by producers in a very particular way, because their husbandry and diet really do come through in the flavour.
The pinnacle of Spanish Christmas food has to be a Whole Suckling Pig. Roasted, it not only makes the crispiest crackling you have ever tasted, it yields the softest and sweetest meat – it literally melts in the mouth. In Spain, instead of being carved, it is traditionally pulled apart at the table using two plates – the meat is so incredibly tender.
Beef more your thing? Galician Whole Beef Fillet is so beautifully tender and has huge depth of flavour. Also known as Filet Mignon, Tenderloin or Eye Fillet, it comes from retired dairy cows aged between 8 and 12 years old and has natural grass-fed marbling.
Prefer pork? Presa Iberica is another prime cut of meat that melts in your mouth. The animals reared to create this superb pork are free-range Iberico pigs, indigenous to Spain, who root out acorns under holm oak trees. This gives the meat its highly-prized flavour and marbling. It is so delicious grilled under a medium heat or seared and sliced.
All of the above options can be accompanied by a variety of traditional Spanish vegetables including roasted carrots and pan-fried potatoes. Delicious.
Postre
No Nochebuena meal is complete without an authentic Spanish Christmas dessert. How about a Burnt Manchego Cheesecake? This classic Spanish Christmas dessert is rich, creamy and baked at a high temperature for a dark, deeply caramelised top and an indulgent oozy centre.
Got a sweet tooth? Serve some Turron which is a Spanish nougat, is made with the finest Marcona almonds, local orange blossom honey and sugar. It is available in a variety of flavours and textures it is perfect with a coffee and dried fruits.
Almonds also figure prominently in Spanish Polvorones. These toasted sweet treats contain crushed almonds and are flavoured with cinnamon. Delightful as a festive treat with a glass of Spanish sherry.
Queso
Manchego is the iconic Spanish cheese and the perfect way to draw a Spanish Christmas meal to a close. Varieties vary from those with an intense nutty flavour with hints of caramel and fruit to smooth and creamy manchegos with buttery flavours and hints of green almonds. Whichever you do choose, ensure it carries the ‘Queso Manchego D.O.’ seal of authenticity and serve it with quince paste, rosemary biscuits and fig and almond cakes. We actually offer a special Manchego Cheese Box containing all this and more.
Drinks to pair with Spanish Christmas food
To start the meal, we recommend a sparkling cava to accompany your tapas. Kripta Gran Reserva is from one of the most prestigious sparkling wine producers in Spain. It is elegant, clean and bright with fine with persistent bubbles.
To enjoy with your main, choose between a white or red Spanish wine, dependent upon your tastes and the meat served. If you prefer a red, try the Vega Sicilia Pintia. Aged in oak barrels for 12 months, this elegant, full bodied and intense expression of Tempranillo is from one of the most revered wineries in Spain. Perfect with roast suckling pig or Galician beef.
Want an excellent white? Martinez Lacuesta White Rioja Barrica is a white Rioja wine created from local Viura grapes. Ageing for 3 months in oak barrels gives it its pale yellow-green colour with delicate golden hues, a fresh, creamy entrance and subtle wood fragrances.
Now onto a Spanish Christmas dessert pairing. Alvear Pedro Ximenez 1927 is made from sun-dried Pedro Ximenez grapes from the prestigious Alvear winery and is a sumptuous wine of great intensity with rich, and juicy concentrated fruit.
Finally, settle down and relax after your Spanish gastronomic Christmas with a fine Peinado 100 Year Old Brandy, adored by Michelin starred chefs. Distilled in the town of Tomelloso in La Mancha by one of the oldest Brandy producers in Spain, the barrels are sprayed with aged brandies to bring out the aromas and body.
Javier’s Spanish Christmas food and drink secrets
Basco founder Javier De La Hormaza is a professional Basque chef and would like to highlight and share a few recipes that will make your Spanish Christmas extra special.
Fabulous Finger Food – one of Javier’s favourites is Chistorra Sausage Rolls with Lemon Aioli which are so easy to prepare and have to be tasted to be believed – his recipe is here.
Show Stopping Main – how about an Iberico Pork Wellington? Beautiful melt in the mouth presa iberica, earthy mushroom pate, creamy serrano ham and crusty pastry. Prepare it in advance and pop in the oven.
Easy Escape – want to enjoy maximum time with family and friends? An Oven-Ready Suckling Pig Quarter is a traditional quarter of Spanish cochinillo from Segovia – best of all it requires zero preparation and is utterly scrumptious.
Wow Dessert – want to end the meal on a high? Look no further than Javier’s Spanish Baked Alaska. Don’t be frightened to try this as it is easier than it might first look. It features a base of Santiago almond, lemon and cinnamon cake, topped with creamy turrón de jijona ice cream covered in silky Italian meringue.
Javier has a whole host of Spanish Christmas food ideas and recipes for you to try right here.
Drinks until dawn
Like to party well into the night? Practice the dark art of mixology with these three fabulous creations:
Fruity & Punchy – The East India Cocktail is inspired by the one in Harry Craddock’s Savoy Cocktail Book but uses a Spanish Pedro Ximenez brandy and a delicious Spanish orange liqueur instead of Grand Marnier.
Vermouth Time – a Marianito Cocktail is from the Basque Country, and a more sophisticated way of drinking vermouth with similarities to that timeless classic…The Negroni.
Pedro Pick Me Up – need a quick hit? Affogato De Pedro Ximenez involves a freshly brewed espresso slowly dripped into home-made Pedro Ximenez ice cream for a rich and creamy ‘match in heaven’.
Felice Navidad!
Whatever Spanish Christmas food you do decide to serve on Nochebuena and día de Navidad, Javier and the team at Basco hope you enjoy the absolute best food and company and make amazing memories. Here’s to a very merry Christmas and a happy New Year. Buen provecho!
### Burnt Basque Cheesecake - all you need to know
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.
### 16 Famous Spanish Foods You Should Try
There are hundreds of famous Spanish foods that run right through the menu and hit every spot along the taste spectrum. High quality ingredients are key to making Spanish food so unique and popular, not just in Spain, but worldwide, too.
We challenged Basco founder, and professional chef, Javier De La Hormaza to curate just 16 of his personal favourite 16 famous Spanish foods that span the entire menu. It wasn’t easy, but here are Javier’s pick along with recipes and key ingredients you need to recreate them yourself at home. Let’s get started…
Ajoblanco
Ajoblanco is a typical Andalucian dish of cold almond soup, known as the ‘white gazpacho’ and one of the most famous Spanish foods. Its origins are thought to be Roman or Greek, and this peasant dish is served very cold in the hot months. It can be accompanied by many different things – it can be garnished with cured anchovies with strawberries or in Malaga, served with muscatel grapes and slices of apple or melon.
Recipe: Ajoblanco.
Key Basco ingredient: Alvear Pedro Ximenez 10 year old Vinegar.
Gamba Roja a la Sal
Few famous Spanish foods are simpler to prepare and more delicious than Gamba Roja a la Sal. The most important thing is the quality of the ingredients, as it is the simple constituents that really sing. You need just top quality gamba roja prawns, rock salt and lemon juice. That’s it, apart from a glass or two of ultra-chilled manzanilla sherry and crusty bread.
Recipe: Gamba Roja a la Sal.
Key Basco ingredients: Gamba Roja, Martinez Lacuesta White Rioja Barrica 2022 and Amontillado Aurora Sherry.
Migas Manchegas
Migas Manchegas is a humble but one of the most famous Spanish foods from La Mancha. Traditionally, it uses basic ingredients that shepherds could carry – stale bread, pancetta and chorizo. “Migas”, meaning breadcrumbs, are lightly fried cubes of stale bread tossed in garlic, smoked pancetta, chorizo sausage and choricero pepper puree. It is often topped with a soft fried egg for dipping into and green grapes.
Recipe: Migas Manchegas.
Key Basco ingredients: Vismara Whole Smoked Pancetta, Basco Fresh Cooking Chorizo Picante, Familia Suarez Choricero Pepper Puree, Senorio De Vizcantar and Hermanos Lurton Tempranillo 2021.
Huevos Rotos con Jamón
Huevos Rotos con Jamón is one of the oldest and most famous Spanish foods. This delicious peasant dish was mentioned back in 1605 in Spain’s literature masterpiece, Don Quixote of La Mancha. Huevos Rotos con Jamón, can be made with chorizo or chistorra on their own, or with morcilla, gulas or black truffle. In Javier’s recipe, he prefers to serve them with straw potatoes rather than chips, as they provide a wonderfully crunchy texture.
Recipe: Huevos Rotos con Jamón
Key Basco ingredients: Jamón Ibérico De Bellota, Añana Salt Flakes and to accompany Matsu el Picaro 2023
Pulpo a la Gallega
Pulpo a la Gallega, also known as Pulpo a Feira, is a traditional Galician dish and another of the famous Spanish foods you must try. Interestingly, Pulpo a la Gallega is served during the patron saint festivities of the city of Lugo. Don’t be daunted by the thought of preparing and cooking octopus – you won’t need to pound it or hit it against a wall to tenderise it as Basco whole octopus arrives frozen which actually helps to tenderise the meat.
Recipe: Pulpo a la Gallega.
Key Basco ingredients: Frozen Raw Whole Octopus, Añana Salt Flakes, Senorio De Vizcantar and El Angel Smoked Paprika Picante.
Spanish Omelette
No list of popular and famous Spanish foods could be taken seriously without the inclusion of a Spanish Omlette. Called Tortilla Española or Tortilla de Patata in bars and cafés across Spain, it is the perfect tapa or appetiser. Javier’s recipe to create an extra tasty Spanish omelette, involves caramelising some onions and lightly cooking the mixture with the potato which keeps the omelette moist. Feel free to experiment too by adding other ingredients like piquillo peppers and prawns, wild mushrooms and cheese, ham and tomato.
Recipe: Spanish Omelette.
Spicy Chorizo Sausage with Honey and Red Wine
Chorizo sausage, in itself, is not only one of the most famous Spanish foods, it can be found in many tapas restaurants here in the UK. This is a classic tapas dish that offsets the spice of chorizo with the sweetness of honey and depth of red wine. Javier reduces the red wine to a syrup then adds honey then coats the chorizo in a lovely sweet red wine syrup. Utterly delicious, these are real crowd-pleasers. For an authentic touch, serve with toothpicks.
Recipe: Spicy Chorizo Sausage with Honey and Red Wine.
Key Basco ingredients: Fresh Cooking Chorizo Picante, Milenrama Rioja Tinto 2022 and Senorio De Vizcantar.
Salt Baked Sea Bass
Fish and seafood feature heavily in the Spanish diet and Salt Baked Sea Bass is one of the most famous Spanish foods involving fish. Perfect for a dinner party, Javier recommends making the salt crust and the fish in advance and then cracking it open at the table in front of your guests – very dramatic and extremely tasty. Salt Baked Sea Bass is delicious and can be served with new potatoes, a green salad and either hollandaise sauce or a mustard and honey vinaigrette.
Recipe: Salt Baked Sea Bass.
Bacalao al Pil Pil
Popular in Northern Spain for centuries, Bacalao al Pil Pil is a traditional Basque dish made with salted cod, garlic, dried guindilla chilli and olive oil. As one of the country’s famous Spanish foods, it is a big hit with tourists as well as locals. The sauce is thickened naturally as the natural gelatine in the cod is released and emulsifies with the warm oil during cooking. You need to start preparing the salted cod 2 days in advance by soaking it in water and changing the water three times. It is well worth the effort though.
Recipe: Bacalao al Pil Pil.
Key Basco ingredients: Salt Cod Loin and Senorio De Vizcantar.
Basque Grilled Turbot
If you are visiting the Basque Country, Basque Grilled Turbot is an absolute must try of all famous Spanish foods. Widely regarded by professional chefs as “The King of The Sea”, turbot is a beautiful flat fish which is perfect for grilling whole, even over ahigh heat, as its natural gelatin keeps the meat wonderfully succulent and rich. For this recipe, Javier makes a sauce from txakoli wine, cider vinegar, olive oil and salt known as ‘agua de lourdes’. This is then drizzled liberally over the turbot while on the grill. Together with the fish’s juices, it makes a fabulous pil pil style sauce.
Recipe: Basque Grilled Turbot.
Key Basco ingredients: Añana Salt Flakes, Senorio De Vizcantar and Txakoli Zudugarai 2023.
Iberico Pork Fillet with Pedro Ximenez Sauce
The two standout ingredients of this fabulous and famous Spanish food are incredibly tender black Iberian pork fillet and intense Pedro Ximenez sherry. Juicy, tender and wonderfully well marbled, pork fillet is known in Spain as “Solomillo Iberico”. This free-range pork is bred in Salamanca, from an ancient breed of pig, the black hoofed Cerdo Iberico, These have roamed the woodland meadows of western Spain feeding on acorns for thousands of years giving the meat its incredible rich and nutty flavour. Served with a glossy Pedro Ximenez sherry sauce, it never fails to impress at dinner parties.
Recipe: Iberico Pork Fillet with Pedro Ximenez Sauce.
Key Basco ingredients: Iberico Pork Fillet, Alvear Pedro Ximenez 1927 and Añana Salt Flakes.
Basque Txuleton Steak
Txuleton rib steaks sit at the head of the table of famous Spanish foods in restaurants all over the country. They are enormous and originate from the small Basque village of Astigarraga, near San Sebastian. Txuleton rib steaks come from Galician beef from old cows between 8 and 15 years old. Ageing of older, chubbier cows, with a diet of natural grass, creates wonderful marbling of the meat, similar to that of Wagyu beef. The meat is then dry aged and is widely regarded as the best steak you can buy with extraordinary depth of flavour and texture. Cooked over charcoal for a lovely smoky flavour, it is classically served with a green salad with spring onions and cider dressing, chips and roasted red peppers.
Recipe: Basque Txuleton Steak
Key Basco ingredients: Galician Rib Steak, Añana Salt Flakes and Senorio de la Mesa Olive Oil – serve with Marques de Murrieta Capellania 2018 or Txakoli Zudugarai 2023.
Whole Suckling Pig
Spanish suckling pig, or “Cochinillo” is a traditional dish that has been cooked in Spain since medieval times. Segovia is the area that is renowned for producing the best Spanish suckling pigs. The two main ingredients used to cook whole suckling pig are salt and water and the pig is roasted in a dish held up above the water which keeps the flesh moist. The meat is delicious and incredibly tender and the crackling is supremely crispy. Tradition has it that you carve the suckling pig with a plate as the meat is so soft. Javier recommends serving with a salad of iceberg lettuce and spring onion dressed with cider vinegar and extra virgin olive oil.
Recipe: Whole Suckling Pig.
Key Basco ingredients: Whole Suckling Pig and Senorio De Vizcantar – serve with Matarromera Reserva 2018.
Basque Cheesecake
If you are ever fortunate enough to visit San Sebastian, you simply must try the famous Basque Cheesecake. This fabulous and chunky baked Spanish dessert is the first widely known sweet pintxo in Basque cuisine. When baking it, the outside is heavily toasted, almost burnt looking, whilst the inside stays soft and deliciously creamy – in fact, Javier suspects this classic could actually have been created by mistake. Scrumptious on its own, you can also serve it with a fresh blackberry compote or raisins soaked in Pedro Ximenez sweet sherry.
Recipe: Basque Cheesecake.
Crema Catalana
At first glance, you may think Crema Catalana is simply crème brûlée, however, there are distinct differences. The origins of Crema Catalana actually predate that of the French dessert by 300 years. First created in the 14th century, the other big difference is the ingredients. The French use a vanilla flavoured cream, while Crema Catalana uses milk, cinnamon and lemon and orange zest for added flavour. Once it has been allowed to cool and is then chilled for 4 hours, sprinkle a thin layer of sugar on top then caramelise with a kitchen blowtorch or a hot grill. Serve with some almond puff pastry fingers and a chilled glass of cava or an orange liqueur… or both.
Recipe: Crema Catalana.
Accompany with: Kripta Gran Reserva 2016 and/or Mascaro Orange Liqueur.
Tarta de Santiago
The last of the famous Spanish foods featured in Javier’s top 16 is Tarta de Santiago. This traditional Spanish cake originated in Galicia and dates back to 1577 when it was also known as “royal torte”, because almonds were an expensive ingredient centuries ago. Javier’s preferred recipe is a simple one where the ground almonds, sugar and egg mixture is baked in a mould. Tarta de Santiago can be served as a dessert, for breakfast or part of an afternoon tea. Javier pairs the tarta with a dollop of clotted cream and freshly grated orange zest in his recipe.
Recipe: Tarta de Santiago.
More recipes…
These 16 famous Spanish food recipes are just a handful from Javier’s exquisite online Spanish Recipes and Basque Food Recipes. You can also discover blogs about Spanish Drinks, Cooking Tips, Travel and Restaurant Reviews by clicking the links. Enjoy!
### The Best Spanish Beer
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.
### Jamón Ibérico vs Jamón Serrano
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.
### Guide to Premium Spanish Meats
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
### Guide to Bottarga
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.
### The Ultimate Guide to Bacalao
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.
### Top 5 Traditional Spanish Breakfast Foods
In Spain, we love to start the day with a traditional Spanish breakfast. Spanish breakfast foods are part of our culture the occasion is the perfect opportunity to enjoy discussing the coming day with friends and family. But what do Spanish people eat for breakfast?
I’m Javier De La Hormaza, founder of Basco and a professional Basque Country chef. I’d like to share with you my top 5 traditional Spanish breakfast foods, in no particular order. Each is relatively easy to prepare (with a little help from Basco) and all are utterly authentic and delicious.
Spanish Fried Breakfast
It’s not only the British who like a fried breakfast in the morning, the Spanish adore a fry up, too. My recipe is a sure-fire winner with anyone who wants to kick off the day with a hearty meal. It only takes 10 minutes to prep and 20 to cook and it is well worth it. It’s not too dissimilar to an English fried breakfast, but with some important upgrades with Spanish ingredients.
For this recipe for a Spanish fried breakfast, I switch out English bangers for fried soft cooking chorizo, bacon for grilled smoked pancetta, black pudding for Morcilla Spanish black pudding and the egg for a crispy fried duck egg. Served with slices of baked potato, fried bread and grilled tomatoes with thyme.
Together the taste combination is a sensational start to your day. You can follow my recipe for a Spanish Fried Breakfast here.
Fried duck Egg with Sobrasada Sausage
Want a quick, satisfying and delicious traditional Spanish breakfast? My Fried Duck Egg with Sobrasada Sausage can be cooked from scratch in 10 minutes and really hits the spot. If you haven’t heard of Sobrasada sausage, it is a traditional soft, chorizo-style sausage from Mallorca made with ground free-range pork, sun-dried paprika, salt and other spices. The national sausage of the Balearic Islands, Sobrasada isn’t cured in the traditional way, but preserved using local paprika and then aged for a little time.
Sobrasada takes a Spanish egg breakfast to a whole new level of taste. The cured sausage has a wonderfully soft and spreadable texture which I fry to bring out its unique flavour. I spread the fried Sobrasada onto a slice of toast before frying a duck egg in the same pan until the whites are crisp but the yolk still runny, then serve with fresh thyme, salt and pepper. It’s so simple and simply delicious.
You’ll find my quick and easy recipe for Fried Duck Egg with Sobrasada Sausage here. Enjoy!
Pan Tumaca
At first glance, you might mistake pan tumaca for bruschetta. That’s totally understandable, however, there are differences and to explain, we need to rewind a few centuries. Pan tumaca, (pa amb tomàquet being its proper name) is one of the earliest Spanish breakfast foods which was originally eaten by peasant farmers. It came about mainly due to the fact that because bread was baked just once a week, when it went stale, tomatoes were used to soften it and add flavour.
Pan tumaca can be eaten as part of a traditional Spanish breakfast, or as a starter or side dish. You’ll find it in regions including Murcia, Valencia and Andalucía, but it is the Catalans who claim to have invented it. My recipe for pan tumaca is reassuringly simple and involves grating large ripe tomatoes and spreading it onto thick slices of sourdough drizzled lightly with oil, toasted in a pan then rubbed with garlic. A little espinkle of salt and drizzle of olive oil finishes it nicely. Give Pan Tumaca a go with my recipe here.
Spanish Scrambled Eggs with Black Pudding
Of all the hearty traditional Spanish breakfast foods, this Spanish egg breakfast recipe is one of the quickest and most delicious. Spanish Scrambled Eggs with Black Pudding combines silky scrambled duck eggs with Morcilla de Burgos – an authentic Spanish black pudding that contains rice – thought to be a Moorish influence – and originates from the Castilla y Leon region of northwestern Spain.
My preferred Morcilla de Burgos is artisan made by a family business since 1930 and has a real depth of flavour. First, I lightly beat duck eggs, add a little milk and season them. I then fry slices of morcilla until crispy and toast slices of sourdough. I then melt butter in the pan, add the egg mixture and stir slowly until slightly runny. Spread the morcilla on the toast and top with eggs. Tastes sensational and here’s the full recipe!
Churros con Chocolate
Traditional Spanish breakfast foods aren’t all savoury. My final recipe is for a classic Spanish sweet snack that’s often eaten at a Spanish breakfast time or as an afternoon snack. Churros con chocolate date back to the 16th century when Spanish explorer Hernando Cortez brought the mysterious delights of Aztec chocolate back to Spain. Churros con chocolate have been a firm Spanish breakfast favourite ever since.
You’ll often see them sold by street vendors. In fact, I distinctly remember as a young boy rushing back to my grandma’s with them wrapped in newspaper and dipping them in hot chocolate. Fond memories.
For my recipe, I make a silky hot chocolate made from Toblerone to dip the churros into. The bits of nougat add a cheeky crunch and wonderfully nutty flavour. To dip into, a choux-style pastry piped through a star-shaped nozzle to create long fingers, which I fry I oil and sprinkle with cinnamon and sugar. Lie the sound of it? Of course you do, and here’s the recipe.
If you’re in a hurry, you can cheat a little with our authentic pre-made and frozen churros which are ready in just 3 minutes.
### 15 Spanish Tapas Ideas
Nothing is more Spanish than tapas. These delicious and wonderfully sociable dishes are so incredibly varied and surprisingly easy to make when you’ve the right ingredients and you’re armed with Javier’s inspired Spanish tapas ideas.
What is tapas food?
In essence, a “tapa” is a small dish or plate of food. Legend has it that tapas originated from the word “tapa”, which is Spanish for “cover” or “lid”. In bars, small dishes of food such as slices of bread or meat, were given away free with each drink. Patrons used to “cover” their glass with the dish to keep flies out of their drink. Over time, these simple dishes of food became more varied to attract and satisfy their customers.
Javier’s easy Spanish tapas ideas
Basco founder and professional chef Javier De La Hormaza has shortlisted fifteen of his favourite tapas menu ideas for all occasions. He briefly describes each one and has provided a link to the recipe which clearly explains how to make tapas that are delicious and homemade.
Spanish Omelette
This has to be one of the most popular and easy dishes for tapas and is served in cafes and bars right across Spain. Often called tortilla de patata, legend has it that during the siege of Bilbao, a general invented it as an easy, fast and nutritious way to satisfy his army. Either way, today, it is so simple to cook and utterly delicious. My version includes caramelized onions which make it extra tasty, but you can also add whatever other ingredients you like. Here is my simple recipe for Spanish Omelette.
Spicy Chorizo Sausage Recipe with Honey and Red Wine
Chorizo sausage features in many dishes for tapas and this is one of my go tos. What I really like about this tapas recipe is its balance of salt, spice and sweetness. Chorizo originated in the Iberian Peninsula, and it is famed for its wonderfully smoky and spicy taste which comes from the very finest Spanish paprika. The secret to this classic tapas dish is ensuring you reduce the red wine down and down into a syrup, adding the honey and coating the spicy chorizo in this deep sweet sauce. Check out my recipe for Spicy Chorizo Sausage Recipe with Honey and Red Wine now.
Pulpo a la Gallega
This is the Galician tapas dish that I like cooking most for my friends. It actually dates back to the 16th Century when octopuses were dried to feed the monks of the Monastery of Oseira and is often eaten to celebrate patron saint festivals in Lugo. This very traditional tapas dish involves carefully boiling octopus, adding potatoes and then seasoned with sea salt and smoked paprika and a splash of extra virgin olive oil. It’s easy to prepare and impressive when served. Try my Pulpo a la Gallega recipe for yourself.
Morcilla with Piquillo Peppers and Quail Eggs
Want a quick and easy tapas recipe that always delights and satisfies? Morcilla with Piquillo Peppers and Quail Eggs always hits the spot. The key ingredient is good morcilla, which is a type of Spanish black pudding, and the absolute best comes from Burgos, southwest of Bilbao. To create this dish, thick slices of morcilla sausage are fried in garlic infused oil until crisp. They are then served on a bed of roasted piquillo peppers and topped with quail eggs fried with crispy edges. Get the full recipe for Morcilla with Piquillo Peppers and Quail Eggs now.
Patatas Bravas
Ask anyone in the world to name one tapas dish and most will reply “patatas bravas”. It’s one of the most popular on the planet and originates from Madrid after 1542 when the Spanish conquered the Incas and brought tomatoes back to Spain. “Bravas” which translates as “fierce” refers to the fiery tomato sauce which complements the chunks of fried potato. The sauce in my recipe combines onions, garlic, spicy paprika, flour, fresh tomatoes and chicken stock. I am happy to share with you my Patatas Bravas recipe.
Fried Padron Peppers
I love the bold verdant colour and sweet salty taste of these deliciously spicy padron peppers. These wonderful peppers are another delicacy that originates from the province of Galicia, in the town of Padrón. It’s believed that padron pepper seeds were brought back from South America by 16th-century Franciscan monks who grew them at their monastery in Herbón, near Padrón. That’s centuries ago, but what I do know is that padron peppers are really simple and easy tapas to fry in just 2-3 minutes. A liberal sprinkling of good sea salt is vitally important when serving. Take a minute to read my Fried Padron Peppers recipe now.
Gambas Pil Pil
The truly great thing about prawns, aside from their incredibly taste, is they are so quick and easy to cook, so they’re perfect for tapas when you’re in a hurry. There are conflicting stories as to the origin of Gambas Pil Pil. Some say it is a typically Andalusian tapas dish, others insist it is from the Basque Country – either way, it is inarguably delicious and spicy. Always use the best uncooked king prawns you can find and cook them rapidly in olive oil, garlic and chilli and serve them sizzling hot. My recipe for Gambas Pil Pil is a surefire winner at dinner parties.
Pan Tumaca
Of all these Spanish tapas ideas, Pan Tumaca, also known as Pa amb Tomàquet, is the one that demands the very best ingredients. Why? Because the recipe is so simple, and with so few elements, that the taste of each ingredient really shines through, especially the tomatoes. This signature Catalan toast dish, originally eaten as a mid-afternoon filler by peasant farmers in the summer months, is a little like bruschetta. Make sure you use the largest, tastiest and juiciest high-quality tomatoes, the best sourdough bread and sea salt flakes you can find – it makes all the difference. Here’s where you’ll find my recipe for Pan Tumaca.
Pinchos Morunos
I can’t get enough of these fragrant and spicy Spanish skewers and neither can dinner party guests. Pinchos morunos translates literally as “Moorish skewers” which pinpoints their origin of North Africa. The Moors have a deep 800-year history in the Iberian peninsula and their influence on architecture and food in Spain remains today. Packed with exotic spices and offset with lemon, my recipe is as close to the original Islamic recipe as possible as it uses lamb, rather than pork. It’s important that you marinade the lamb overnight if possible, however they cook on a hot barbecue in just a few minutes. My recipe also Pinchos Morunos also includes a lovely salad dressed with olive oil and sherry vinegar. Delicious together.
Ensaladilla Rusa
I have many Spanish tapas ideas up my sleeve, but Ensaladilla Rusa, aka Russian Salad, is one I admit was inspired, and invented in the 18th Century, by Belgian chef Lucien Olivier, of the famous Hermitage restaurant in Moscow. How this potato salad made its way to Spain and became a legendary tapas, I have no idea, but it makes a great summer barbecue tapas dish served with Picos De Pan breadsticks. The key ingredients are potatoes, Bonito white tuna from the Bay of Biscay and mayonnaise – you can make it in advance and it takes just over half an hour from prep to serving. This is my authentic recipe for Ensaladilla Rusa.
Chicken Tapas with Romesco Sauce
Chicken doesn’t often come up as an ingredient for Spanish tapas ideas, but I simply had to include this recipe as it is one of my all-time favourites and it’s so healthy too. The star of this recipe are chicken thighs – try to get the plumpest free-range ones you can. First though, the Romesco Sauce. The origins of this sauce date right back to the 18th Century when Catalonian fishermen in the port of Tarragona. Cumin, smoked paprika, roasted peppers, tomatoes, nuts, garlic olive oil and sherry vinegar are all combined to create a paste with the consistency of pesto. This sauce forms a bed for the chicken thighs which are quickly cooked in a hot pan, under a grill or on a barbecue. Get the recipe for Chicken Tapas with Romesco Sauce now.
Chistorra Sausage Rolls with Lemon Aioli
These delightfully tasty sausage rolls are a big hit in tapas and pintxo bars right across Spain. Not to be confused with chorizo, chistorra (which is from the Basque word for sausage; “txistor”) is a thinner, longer, semi-cured chorizo originally from the Basque region of Gipuzkoa. Vivid red in colour, they have a wonderfully smoky taste and make the most delicious sausage roll filling. For my recipe, I use an all butter ready rolled puff pastry which adds real luxury and the tangy lemon aioli cuts through the spices and butter of the pastry. Ready in just 20 minutes, here is my incredibly easy recipe for Chistorra Sausage Rolls with Lemon Aioli.
Gilda Pintxo
As Spanish tapas ideas go, those with anchovies are real stand out stars. La Gilda is an iconic pintxo and has a fascinating history. A regular customer at the now famous Bar Casa Valles in San Sebastien back in 1946 who was sat at the bar picked up a cocktail stick and speared olives, guindilla peppers and salted anchovies onto it. It was then named after the Rita Hayworth hit film “Gilda”. That’s how to make tapas! The taste is box office too with big strong, salty and pickled flavours. As with all simple tapas and pintxo, good ingredients are vitally important. So find and always use the best Cantábrico anchovies, mananzilla olives and Guindilla pickled peppers that you can. As recipes for easy tapas ideas go, Gilda Pintxo has to be one of the simplest.
Albondigas
Several dishes for tapas have Moorish roots and these delicious meatballs are one. Albondigas from the arabic “al-bunduq” meaning “hazelnut”, which is small and round like these meatballs, were traditionally a Berber or Arabic speciality made from lamb. They were introduced to southern Spain during the Moors’ centuries of rule. My recipe, like many which have developed over the years, uses a mixture of pork and beef mince, which is mixed with onions, cumin and smokey paprika. These are slowly cooked in a wonderfully rich tomato sauce which contains roasted red peppers and a classic Rioja red wine. A little melted Manchego on the top gives it the finishing touch. Piqued your appetite? Take a look at my Albondigas recipe now.
Berenjenas con Miel
The last of my pick of dishes for tapas is another with a Moorish history. Served in and around Andalusia which the Moors once occupied, I love the contrast in tastes this dish brings to the palate. You get the salty hit of fried aubergine and the unctuous sweetness of miel de caña. This Spanish black treacle translates as "sugar cane honey," and is found in the Canary Islands and regions around Granada and Malaga. You need to soak aubergine pieces in cold water before frying them in flour and drizzling miel de caña and sprinkling sea salt flakes liberally over the top. An utterly delicious and incredibly moreish Moorish tapas. Check out my recipe for Berenjenas con Miel now.
Beyond Spanish tapas ideas…
Javier shares some of his most inspired, tried and tested recipes, not just easy tapas ideas, but everything from Basque Recipes and Bocadillos to Spanish Paella and Dessert recipes on his extensive online collection which can be found by clicking here.
### The Ultimate Guide to Chistorra Sausage
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 21st 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?
### The Ultimate Guide to Suckling Pig
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.
### The Ultimate Guide to Morcilla
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.
### The Ultimate Guide to Jamón Ibérico
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 4th 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.
### Basco to open authentic Spanish “Pop-up Shop” in Harrogate
Christmas is rapidly approaching and as a local independent Spanish food specialist, we’re opening our first ever pop-up gourmet shop in the last week of November at the Victoria Shopping Centre, Harrogate.
Harrogate foodies can expect a sumptuous array of gourmet gifts continental delicacies perfect for Christmas. From speciality gift hampers, whole hams and suckling pigs to premium charcuterie, fine cheeses, rich Riojas and warming sherries.
SUPPORT A LOCAL INDEPENDENT & ARTISAN PRODUCERS
Based at Thorp Arch, Wetherby, we’re an established business that’s built an exemplary reputation for bringing authentic Spanish food and drink, direct from producers and delivering them to your door. In fact, Basco is now the UK’s leading online retailer dedicated to Spanish food and drink.
Situated in a prime spot on the corner of Harrogate’s Victoria Shopping Centre, near WH Smith, the Basco Pop-up Shop opens for one week only on Monday 22nd November and closes on Sunday 28th November. There’s late night shopping until 7:00pm on the Thursday too.
GOURMET FOOD & WINE IN TIME FOR CHRISTMAS
We stock an extensive range of over 400 quality products sourced by inspirational Chef and Basco owner Javier De La Hormaza from some of the best artisan producers in the whole of Spain. Because we import everything direct and control own supply chain, stocks are assured, so there’s plenty of gourmet food and wine to choose from and enjoy during your festivities.
EXCLUSIVE FREE TASTINGS
Authentic Spanish gourmet food is so incredibly delicious, we’d like to share its unique tastes with you. That’s why throughout the week, at the Basco Pop-up Shop, we’ll be giving you the opportunity to enjoy free tasters of some our most popular delicacies. One day it might be charcuterie, the next cheese another maybe a little sherry. We’ll see how the mood takes us.
PREMIUM MEATS & SPECIALITY CHEESES
If you live in North Yorkshire, by shopping at the Basco Pop-up Gourmet Shop, you can support your local high street and local business whilst also satisfying your passion for fine continental foods. Our Pop-up Shop will be welcoming and well stocked with the finest meats including whole Ibérico carving hams, chorizo, charcuterie, Galician beef steaks, boneless suckling pig, milk-fed lamb and prime Wagyu beef.
There’s a mouth-watering selection of Spanish cheeses from traditional Manchego to Spanish picos blue, too. Seafood is also a Basco speciality with Biscay Bay boquerones, premium cooked octopus, salt cod, anchovies and huge Carabinero prawns on offer.
LUXURY HAMPERS OF ALL SHAPES, SIZES & TASTES
Our luxury authentic Spanish hampers make uniquely delicious Christmas gifts and feature gourmet fine foods with, or without, alcohol. Speciality Spanish Hampers and Gift Sets include Paella, Steaks, Seafood, Gourmet Food, Craft Beer, Ham & Wine, Charcuterie, Sherry & Tapas, Wagyu, Cheese and Chorizo Al Inferno.
SUPER PREMIUM BLACK LABEL RANGE
We also have an exclusive Black Label range which showcases the highest quality, super premium Spanish ingredients from Galician ox beef and 100% Ibérico Bellota pork, to the freshest of seafood from Cadiz and the finest wines from our partner bodegas.
SERVICE WITH A GENUINE SMILE
Javier and his team can’t wait to meet Harrogate’s discerning foodies and will convey their passion for authentic Spanish food and drink. Whether you’re popping in to pick up a few Spanish staples such as paprika, olive oil, rice or a tin of authentic Bonito tuna, or wanting to order a whole ham or suckling pig to be delivered for Christmas (free delivery for all orders over £75), you will receive impeccable service.
DON’T MISS THE BASCO POP-UP DELICATESSEN – OPENS MONDAY 22 NOVEMBER
Put a date in your diary to come and experience the finest gourmet Spanish food and drink at the first ever Basco Pop-up Gourmet Shop. Remember, it will only be open for one week, so don’t miss your opportunity to an authentic Spanish flavour to your Christmas.
### How to cook Pluma Iberica
What is Pluma Iberica?
Pluma Ibérica is a classic cut of Spanish pork from the end of the loin – it’s one of my absolute favourites. Where does it sit in terms of other Spanish steaks? Well, it’s juicier than presa steak or solomillo iberico, yet fairly thin, but leaner compared to secreto skirt steak.
The name Pluma translates form Spanish into English as “feather cut” due in part to its distinctive wing shape.
What I love about this pork cut is its beautiful marbling. This flavourful and abundant fat that runs throughout the meat simply melts away when you cook it. Believe me, when you first cook pluma, you’ll be as knocked out by how rich and tender it is as I was.
SNUFFLING LIBERATED BLACK IBERICO PIGS
The incredible taste, complex flavour and tenderness of Pluma Ibérica is all down to the fact that the black Iberico pigs are allowed to range freely across the extensive ‘dehesa’ oak forests of Spain’s Iberian Peninsula. The pigs gorge themselves on an abundance of sweet acorns and aromatic natural grasses. It’s this wonderful diet and unrestricted freedom to snuffle that makes all the difference and makes Pluma Ibérica simply unique and a genuine pleasure to cook with.
FIVE FANTASTIC PLUMA IBERICA RECIPES
Picking just five great Pluma Ibérica recipes has been hard as I have dozens of favourites, but after a lot of deliberation, I have curated five I think you’ll like. Before we get into these, if you do fancy simply cooking it like a steak, I’d avoid going rare, but grill it medium. Season it well and serve with a quick squeeze of lemon. Simple but so good. Anyway, here are my five Pluma Ibérica recipes.
Barbecued Pluma Ibérica with Hazelnut Gremolata
First marinade your room temperature Pluma Ibérica in olive oil garlic and thyme for 30 minutes. Meanwhile, fire up your barbecue and make the gremolata with chopped parsley, garlic, zest, lemon juice, hazelnuts, olive oil, salt and pepper. Cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for a minute, then serve on warm plates with a good spoon of the gremolata sauce and your choice of potatoes and salad.
Full recipe here.
Pluma Ibérica with Sherry Braised Mushrooms
This one pan recipe uses just three ingredients: Pluma Ibérica, king oyster mushrooms and amontillado sherry. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking. Heat some oil in a large frying pan and sear the mushrooms on both sides until light brown and set aside. Add sherry to the pan, boil until reduced by half then add beef stock and reduce by half. Simmer, add the mushrooms and gently braise for 3 minutes, season with salt and pepper. Melt a little butter into the sauce for a glossy and shiny sauce.
Full recipe here.
Pluma Ibérica with Cherry Chimichurri
Pork and cherry is a match made in heaven. Pluma Ibérica served with a chimichurri sauce made from freshly chopped cherries never fails to turn heads. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes then make the chimichurri sauce. Combine cherries, shallots, coriander, parsley, oregano, red chilli, olive oil, red wine vinegar and kirsch, then season with salt. Fry the pluma for 2 to 3 mins on each side, rest for one minute, then then drizzle over cherry chimichurri.
Full recipe here.
Pluma Ibérica with Miso Butter Shallots
Pluma Ibérica and miso works wonderfully. Trust me. Marinade room temperature pluma in the olive oil, garlic and thyme for 30 minutes. Preheat the oven and pop in your shallots on a shallow baking tray. Whisk melted butter, miso and warm water together, pour over the shallots, roast for 10 minutes then knock the temperature down and cover with foil for 10 minutes. Heat your barbecue and cook the pluma for 2 to 3 mins each side, rest a minute, then spoon over the miso butter shallots. Delicious.
Full recipe here.
Pluma Ibérica, Truffled Potato Foam and Ibérico Migas
I love this dish as it takes Pluma Ibérica to a totally different level. I start by marinating room temperature pluma in olive oil, garlic and thyme for half an hour. For the truffle potato foam, I boil then simmer potatoes until they’re soft then drain them. Whilst they cool, I gently warm milk in a pan then blitz the potatoes in a blender with butter, slowly pouring in the warm milk. Season, add truffle oil and then sieve. I dry the Iberico jamon in the oven for 4 hours to create crispy migas, then break into small chips, make sourdough breadcrumbs, fry them in butter then mix with the migas. I then fry the pluma for 2 to 3 mins on each side, blob truffled potato foam onto warm plates, place the pluma pork on top and scatter with ibérico migas. Astounding good.
Full recipe here.
### Top 10 Pintxos Recipes to try at Home
Few things excite me and my palate like Basque pintxos, and if there is an epicentre for them, it has to be my beloved Bilbao. Often referred to as the Basque Country’s tapas, these simple yet delicious delicacies elevate local ingredients into a highly sociable and incredibly moreish artform enjoyed in pintxo bars worldwide, including London’s lively Pix Pintxos.
How to make pintxos can be relatively easy though if you have authentic Spanish pintxo recipes and the right high quality ingredients.
I recently revealed my Top 10 Pintxo Bars in Bilbao and also the Best Pintxos Bars in San Sebastian. So when I decided to share my Top 10 Pintxo Recipes, I thought it would be an easy task, however, narrowing them down to my ten favourite ones was incredibly difficult. Here goes though... and enjoy recreating them for yourself!
Gilda Pintxo
This seemed like the best pintxo to start with as it is widely regarded as the first of the Basque pintxos. This is one of the pintxos San Sebastian is famous for thanks to brothers Blas and Antxon Vallés. The ingredients are wonderful – pitted manzanilla olives, Cantábrico anchovies and Guindilla pickled peppers skewered on a simple wooden toothpick and marinated in extra virgin olive oil. Perfect with a glass of txakoli, beer or sparkling wine. Gilda Pintxo recipe here.
Chistorra Sausage Rolls with Lemon Aioli
Now when you think sausage rolls, you don’t tend to think of Spain, but think again. I first discovered these delicious pintxo in Ganbara, a fabulous pintxo bar and restaurant in San Sebastian’s old quarter. Light crisp and buttery pastry gives way to the spices and satisfyling meatiness of chistorra sausage. I like to dip mine in a lemon aioli that’s delicately infused with saffron threads. They’re yours in just 30 minutes with my recipe here.
Bacalao en Aceite
Bacalao is salt cod and this recipe is one of the classic cold pintxos recipes. It may be served cold but there is plenty of heat there thanks to the fact that after being de-salted for 48 hours, it is marinated in garlic and guindilla chillis. I love these with a good glass of Rioja and some rustic crusty bread. 5 ins to prep, 30 to cook – my recipe is here.
Bonito Tuna Pintxo with Pepper Vinaigrette
The Cantábrico Sea on the Basque coast is where the star ingredient for these basque pintxos can be found. I use the ventresca flesh, which is from the belly of the Bonito tuna, as it has a delightfully delicate texture and is so succulent. It sounds difficult to come by, but it can be bought in both cans or jars. Spear chunks on toothpicks with a manzanilla olive, spoon on diced pepper and shallots then drizzle with olive oil. The salinity and acidity of a sprinkle of salt and a dash of cider vinegar really bring it to life. Serve with crusty bread and a glass of txakoli. Intrigued? Try the recipe here.
Pintxo de Txaka
Shellfish play an important part in the pintxo culture. Txaka are actually crab sticks – aka surimi sticks – which are classic Basque pintxos. Finely diced crab sticks are mixed with mayonnaise and a pinch of cayenne pepper, then served on a slice of toasted baguette with grated hard-boiled egg on top. Absolutely delicious. Click here for the full recipe.
Garlic Mushroom and Ibérico Ham Pintxo
What I Iove about this Basque pintxo most is the way the flavours and textures of the earthy mushrooms combine the nutty Ibérico ham. These are then elevated by the garlic oil flavoured with sherry vinegar. Incredibly quick and easy to prepare and cook, the mushrooms and ham are stacked and held in place with a wooden toothpick atop a slice of toasted baguette, cut on the bias. See how it’s done here.
Txangurro Tartlets
Whilst this recipe takes a little more preparation, once you master how to make pintxos like these delicious pre-dinner canapés, they’ll be part of your repertoire. Inspired by the traditional Txangurro a la Donostiarra, these are one of the pintxos San Sebastian is famous for. The slow cooked spider crab meat, shallot, leek and tomato filling is flambéd with Cognac, spooned into crispy tartlets and baked under a hot grill. It’s a fabulous little pintxo recipe.
Rabas
Fresh squid figure often in Spanish pintxo recipes. Rabas is a classic Sunday pintxo which is half inch strips of fried squid in a crunchy and light golden batter. What makes a real difference to this pintxo recipe is to make the batter the day before and also not to overcook the squid to avoid it turning rubbery. I always enjoy my Rabas with a liberal squeeze of lemon and an ice cold beer. My Rabas pintxo recipe is here.
Tigres Stuffed Mussels
There are numerous pintxos Bilbao is responsible for creating and these Tigres are an absolute classic that have been consumed in their hundreds in Baste Taberna in old town Bilbao for over 30 years. You need really good quality fresh mussels that are chopped and mixed with onions, paprika and tomatoes and stuffed into the mussel shells with a thick béchamel. They’re then rolled in breadcrumbs and golden fried to this easy step-by-step recipe.
Iberico Ham Croissants
This is a personal favourite recipe of mine and my wife. These are pintxos San Sebastian diners absolutely adore and we first tried these in Ganbara, a favourite restaurant and bar of ours in the town’s old quarter. The croissants are impossible to resist with their delicious buttery, golden, flaky pastry and salty nutty ham. Don’t be frightened to try making the croissants, my recipe takes you through every step to ensure you get perfect pintxos.
### Top 10 Pintxo Bars in Bilbao
Bilbao is my city, so I’m pretty well qualified when it comes to recommending pintxo bars. What a city it is too. It’s perfect for wandering around and discovering delicious local delicacies, just follow your nose. Alternatively, you could take this walking tour which takes in ten of my favourite pintxo bars. Before we start, let’s have a little bit of context.
Bustling Bilbao
Neighbour city of San Sebastien, Bilbao is in the heart of the Basque Country in northern Spain. From the moment you set foot in the city, it becomes immediately apparent that there’s a lively dining scene. Choices span from casual corner pintxo bars to highly respected Michelin-starred restaurants.
Bilbao is blessed with a host of museums and galleries from Frank Gehry’s ground-breaking Guggenheim Museum in the Arts District to the Museum of Fine Arts and Maritime Museum. There is also the striking Azkuna Zentroa, which is the city’s premiere culture and leisure centre designed by Philippe Starck which contrasts with Bilbao old town and its art deco-style La Ribera Market – Europe’s largest indoor market which is packed with stalls and restaurants offering incredible traditional food and drink.
Pintxo bar hopping
Pintxos are the Basque country’s equivalent of tapas and bar hopping is in the blood of most Bilbainos. It’s easy to see why as enjoying these small plates is not only highly sociable, great fun and tremendously rewarding – you get to sample a huge diversity of local specialities for just a few euros. Many pintxo bars also offer a menú del día which is usually astounding value.
For our pintxo bar walking tour, we start in Calle and Kalea Licenciado Poza area, Bilbao's Mecca of pintxo culture. We then work our way east, over the Bilbao estuary and down into Santa Maria in the old town. Walking, it takes just 35 minutes, but that’s without stopping, so add a good few hours if you want to sample the best pintxo on offer at your leisure. Please note that these bars are numbered in sequential walking order and not their top 10 ranking – we’ll let you decide which is best.
1. Gaztandegui
If you’re a fan of fine cheese and wine, this is very much your place. Behind its traditional wooden façade, their specialities include melted cheese pintxos and their signature cheese and mushroom pancakes with piquillo pepper sauce are to die for.
Location: García Rivero Maisuaren Kalea, 10
2. La Viña del Ensanche
Established in 1927, this is one of the oldest bars in Bilbao. Here you’ll see whole hams hanging from the bar – not just any hams, but the very best Jamon Ibérico in Bilbao. You must try their hot pintxo plates such as their foie, wild mushroom and potato foam pan or their hake and piquillo peppers that can be served in larger portions. Don’t leave without trying their cheese ice cream. Excellent draft beers and top wines by the glass, plus a kitchen workshop and store.
Location: Diputación Kalea,10
lavinadelensanche.com/en/
3. El Globo
This is a small but seriously busy bar at lunch and dinner times, so do get in early. This Michelin-recommended pintxo bar is famed for its sensational ‘txangurro gratinado’ spider crab gratin. Also highly recommended are their spicy morcilla balls crusted in peanuts and their artichoke tempura with crispy ham and sesame seeds. All delicious.
Location: Diputación Kalea, 8
barelglobo.es/home
4. Café Iruña
The pintxos at Café Iruña are as impressive as the Mudéjar inspired interior décor of this bar that dates back to 1903. Fabulous wall tiles, wooden carved ceilings and stained glass windows are the perfect backdrop to the stunning dishes. For me, their highlight is their ‘pintxos morunos’, lamb skewers barbecued to order and served in a spicy lemony sauce. There’s a great value for money menu del día, too.
Location: Colón de Larreátegui Kalea, 13
www.cafeirunabilbao.net
5. Gure Toki
Pintxo bars don’t come more highly decorated than the multi award-winning Gure Toki in the old quarter’s Plaza Nueva. Taste the traditional and innovative mix of pintxos and it’s easy to understand why it’s Michelin recommended. Don’t leave Bilbao without trying their oxtail croquettes, idiazabal cheese soup with quail egg and wild mushrooms, grilled foie with apples and Pedro Ximénez.
Location: Plaza Nueva, 12
www.guretoki.com
6. Bacaicoa
Tucked away in the top corner of Plaza Miguel de Unamuno in the old quarter, Bacaicoa is a real gem. This buzzing pintxo bar is specialises in dishes using mushrooms, croquetas and chorizo. In fact, their txori al infierno – aka hells’ chorizo – is particularly delicious and fiery. There is also a good selection of wines, draught beers and Vermouths.
Location: Plaza Miguel Unamuno, 2
7. Baste
I love this family run bar and restaurant which was founded in 1969 and specialises in seafood and authentic traditional Basque pintxo. It’s famous throughout Bilbao for its ‘tigres’ – a stuffed mussel shell filled with thick bechamel, rolled in breadcrumbs and fried until golden brown. They’re sold singularly and they’re very popular, so catch them if you can!
Location: Muñoz María Kalea, 6
8. Motrikes
Now it’s not that easy to find vegetarian pintxos, but if you are a vegetarian of fancy a break from eat or fish, head to this cool little pintxo bar located in the 7 streets, old quarter. This is where you’ll find the best spicy mushrooms on toast in Bilbao. The staff are wonderfully friendly, the wine is great, too.
Location: Goienkale, 41
9. Taberna Basaras
Just a 2-minute walk from the fabulous Ribera Market in the old quarter, his unassuming pintxo bar gives fast and friendly service and specialises in Cantábrico anchovies. These are served on sliced bread with a thin strip of a spicy pepper called ‘alegria riojana’. They’re also renowned for their tortilla de patatas and their choice of quality wines.
Location: Pilota Kalea, 2
taberna-basaras.negocio.site
10. Irrintzi
Finally, our walking tour ends at what is the catalyst of modern pintxos in Bilbao... Irrintzi. There’s always something new, colourful and intriguing. I’d recommend that you feast on falafel with shitake mushrooms, pork knuckle with vegetables, black bread with calamari and mini steak tacos. You won’t regret it.
Location: Andra Maria Kalea, 8
irrintzi.es
### How Do You Make Churros?
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.
### Basco Wins Trio of Great Taste Awards
Javier, here. I’m hugely excited to announce that three of my favourite gourmet Spanish foods from Basco – Pluma Iberica Pork, Carabinero Prawns and Sal de Añana Salt Flakes – have each just received the world’s most highly coveted Great Taste Awards. My team here can’t believe it and we’re still celebrating the great news.
12,772 products from over 100 countries were judged by 500 of the most demanding palates. Internationally renowned food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as a whole host of food writers and journalists tasted, judged and awarded the Great Taste stars.
Lucky 13
Great Taste is acknowledged globally as the most respected food accreditation scheme for artisan and speciality food producers, which is what makes receiving not one but three awards so incredible. Our three latest awards join our previous 10 Great Taste Awards to make 13 in total.
As well as a proud badge of honour, the unmistakeable black and gold Great Taste label is a signpost to a wonderful tasting product, which has been discovered through hours and hours of blind tasting by judges.
Great Taste Ratings
Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with no regard for branding and packaging. All products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1, 2 or 3-star award. Our Pluma Iberica Pork is the winner of our fourth 3-star Great Taste Award.
3-star: Extraordinarily tasty foods – less than 3% of products are awarded a 3-star each year – don’t leave the shop without buying it!
2-star: Above and beyond delicious – less than 10% of entries will achieve this rating.
1-star: A food that delivers fantastic flavour. Approximately 25% of entries will achieve this rating each year.
Pluma Iberica Pork – 3-Star Winner
What is it?
Pluma Iberica is a cut from the end of the loin. Tender and rich, Pluma is juicier than presa steak or solomillo iberico, relatively thin, but leaner than secreto skirt steak. Black Iberico pigs roam freely across the dehesa oak forests of southwestern Spain feasting on sweet acorns and natural grasses. It’s this diet that gives the pork its incredibly complex flavour whilst the exercise marbles the meat with wonderfully flavourful fat that melts away as it cooks.
What did the judges say?
“This arrived at the table in prime condition with the aroma promising good times ahead. The meat is tender with a nutty and creamy note that is delightful.”
“A natural sweetness to the meat, packed with deep and balanced flavours. We sense the pigs have had a very happy and healthy life.”
“Amazing aroma which preceded an amazing flavour. The texture was loose, soft, moist, sweet and earthy.”
Carabinero Prawns – 2-Star Winner
What is it?
Carabinero Prawns are one of the world’s most sought after prawns. Our beautiful Carabineros are large deep-sea prawns caught off the coasts of Morocco or Spain. Known by the Spanish and Portuguese as Carabineros, the English as Scarlet Shrimp or Cardinal Prawns and the French as the Crevette Imperiale, they are famed for their huge size and dramatic bright red colouring. Their flavour is more distinct and robust than other shrimps and langoustines. Michelin star chefs love the drama they bring to a plate.
What did the judges say?
“Very attractive looking red prawns. Beautifully cooked. Lovely aroma, deliciously sweet, meaty and juicy. Outstanding.”
“A beautiful, glistening, vibrant coral red prawn which smells of the sea! Well-presented and wholesome looking.”
“Meaty yet buttery and soft at the same time. Mineral notes complementing the sweetness. Intensely rich fish flavours.”
Sal de Añana Salt Flakes – 1-Star Winner
What is it?
Sal de Añana Salt Flakes and are held in acclaim by 22 Michelin star chefs in Spain alone. Their provenance is fascinating. In the oldest town in Alava, in Basque Country, stands the Salt Valley of Salinas de Añana, once a vast sea 200 million years ago. Saltwater is poured over 5,000 platforms to create salt through solar evaporation and an extensive network of wooden channels distributes the water to every corner of the Salt Valley. It’s this completely traditional and organic production method that guarantees the quality of Sal de Añana.
What did the judges say?
“Large sparkling flakes with a firm crunch. Intense salty flavour, pure taste, lasting well.”
“We like the large flakes and how it is crisp and crumbly. There is an intense mineral note along with a wonderful brininess. This is a special product.”
“Glistening crystals, some very large and and pure white. Crumble well and with intense minerals - not just salty.”
2019 Great Taste Esteemed Judges
The panel of judges this year included; cook, writer and champion of sustainable food, Melissa Hemsley, Kenny Tutt, MasterChef 2018 champion, author, Olia Hercules, chef and food writer, Gill Meller, Kavi Thakar from Dishoom, food writer and stylist, Georgina Hayden and author and chef, Zoe Adjonyoh, as well as food buyers from Selfridges, Fortnum & Mason, Sourced Market and Partridges.
Other Great Taste Awards winners available from Basco
Presa Iberica Pork (3-star).
Cantabrico Anchovies in Olive Oil (3-star).
Secreto Iberico Pork (2-star).
Salanort Whole Cooked Octopus (2-star).
Casa Noguera Botifarra Sausage (1-star).
Fuenroble Extra Virgin Olive Oil (1-star).
### How to Carve Jamon Iberico Leg
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.
### How to make paella in 8 easy steps
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 10th 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 15th century. Its modern incarnation more specifically originates from Valencia in the mid-19th 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!
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.
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.
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.
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.
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.
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 150oC 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.
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.
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.
### What is Spanish Paprika?
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.
### Ibizkus Rose, Vino de la Tierra de Ibiza
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...
### Top 5 Spanish Gin Cocktails
You’ve three seconds to name a refreshing, quintessentially English pre-dinner cocktail...
Nine out of ten people would likely blurt “gin and tonic”, but what if we told you that gin and tonic recipes aren’t solely the preserve of the English? Gin cocktails are historically a very Spanish thing. In fact, the Spanish are the world’s biggest gin drinkers.
Before we reveal Basco’s Chef Javier De La Hormaza’s Top 5 Spanish Gin Cocktail recipes, let’s explore a little about the distinctive glass that contains many of them.
We’ve seen a rapid explosion in popularity of the big bulbous ‘copa de balón’ gin cocktail glasses bursting with garnishes and spices. These originated in Spain, and particularly in the Basque country, birthplace of Javier himself. But why the copa de balón or ‘balloon glass’?
Legend has it that nine years ago, Michelin-starred chefs from the Basque area started using large Bordeaux wine glasses filled with ice to keep their gin and tonic cocktails cool in the furnace heat of their hectic kitchens. The large glass kept the cocktail considerably cooler and created less dilution, unlike traditional tall Tom-Collins glasses. Also, the balón shape intensifies the aromas from the spices and natural botanicals of gin based cocktails.
You won’t find a gin and prosecco cocktail, gin elderflower cocktail or gin fizz cocktail making our list. Javier concentrates on gin cocktails for Summer with a distinctly Spanish twist.
So, which is the first of Javier’s Top 5 Spanish Gin Cocktails?
1. Xoriguer Gin and Tonic
To create this classic Spanish gin and tonic, I reach for what is indisputably Spain’s most iconic gin, Xoriguer. Distilled exclusively in Mahon, on the island of Menorca, Xoriguer is the only gin, other than Plymouth gin, to have a designation of origin. I love this stunning gin and tonic cocktail because it is lightning quick and easy to prepare. The gin has a fascinating aromatic nose that takes warm herbaceous notes and kicks them into life with the sharp citrus bite of freshly cut chunk of lemon peel, offset with some casually crushed juniper berries. Finally, I find a Schweppes 1783 tonic water adds just the right amount of crispness. Try making one of my favourite easy gin cocktails here.
2. Marianito
Sipping straight vermouth is a tradition in Northern Spain, especially as a Sunday aperitif. Visit and you’re likely to hear ‘la hora del vermut’ – ‘vermouth time’ – before lunch drinks and tapas. My Top 5 had to include the vermouth-based cocktail Marianito from my beloved Basque Country. The origin of the Marianito gin cocktail recipe remains a mystery. Some say it originated in Bilbao and was named after its creator, who knows? This Marianito isn’t a long drink. In fact, it’s not dissimilar in style from a Negroni. So, rather than a copa de balón, I first select and chill a martini class. I then mix Vermouth Lacuesta Rojo with Siderit dry gin and Campari with ice, add three dashes of Angostura Bitters, then strain into the martini glass. I then garnish with a zesty orange twist and plump green olive. It’s a very sophisticated way to enjoy vermouth that you too can enjoy here.
3. Fino Martini
Creating bone dry martinis is a real passion of mine but sometimes, instead of selecting a bottle of Spanish vermouth, my hand wavers, then instinctively grabs a fino. Delicate and elegant, Alvear Fino is a very dry Spanish sherry with fresh aromas of yeast and tropical citrus fruits with a wonderfully salty finish. It’s so distinctive. To make a Fino Martini, I set a martini glass chilling, then add one part of Alvear Fino Spanish sherry to a glass with ice, then two parts of Iradier y Bulfy Gin and gently stir. This smooth, sweet and rounded gin is without doubt the best Spanish gin I have tasted. Infused with botanicals such as cocoa and black pepper, it’s distilled from the finest Basque barley. I then drain into the martini glass and present with a simple twist of lemon. Ya está! Fino Martini recipe in full here.
4. White Lady
Where do we start with the White Lady, one of Laurel and Hardy’s favourite drinks? At the beginning. It has at least two hotly disputed origins. Did Harry MacElhone create it at Harry's New York Bar in Paris in 1929 or did Harry Craddock at the Savoy first mix one, with the recipe appearing in the 1930 Savoy Cocktail Book? I don’t know which story to believe! What I do know is that my recipe is a timeless classic that uses Spanish ingredients from a family distillery in Catalunya called Mascaro. I take a cocktail shaker with ice and add Mascaro Gin 9 – a rare double-distilled gin made with wild juniper from the Penedes area of Sierra Llacuna – rich, lively and velvety Mascaro orange liqueur, freshly squeezed lemon juice, sugar syrup and egg white. Remove the ice, shake again and serve with a lemon twist. It’s such one of my favourite gin cocktails for summer and the recipe is not too challenging.
5. Gin Bloody Mary
My Bloody Mary is a great Sunday brunch-time drink and a lifesaver I’ve used to kickstart many mornings after lively nights before. This recipe is very Spanish as I switch vodka for gin and add a dash of fino sherry – I admit it’s unusual, but I have heard it called a ‘Red Snapper’ somewhere. Anyway, to make one, I coat the rim of highball glass with celery salt, fill it with ice and set it to one side. In a cocktail shaker glass, I add Siderit dry gin, Alvear Fino sherry, a few cracks of pepper and salt then squeeze in half a lime. I then introduce tomato juice along with horseradish, Worcester and Tabasco sauces. Shake (not too loudly if hungover) then strain into your highball glass and garnish with a lime wedge and fresh celery. Relax, sip and recover. Here’s the recipe.
I do hope you have fun making and enjoying my Top 5 Spanish Gin Cocktails, not necessarily all in one session. I’d be really interested to hear what difference you think of the Spanish gins, sherries and liqueurs make, too. Feel free to email me at info@bascofinefoods.com. Salud!
### La Tomatina Festival
What do you think of tomatoes?
At Basco, we take them very seriously and hold the rich, red, deliciously juicy Mediterranean orbs in high esteem. However, some people in Spain don’t take them seriously at all. Yes, they respect and celebrate them, but ultimately, they just want to go crazy and have more fun than you ever thought was imaginable with tomatoes. This all takes place at La Tomatina Festival.
What is La Tomatina 2018?
La Tomatina is a festival like no other. There is just one attraction and one aim; to pelt anyone and everyone with tomatoes until the whole town is writhing in thousands of gallons of passata.
Where is La Tomatina Festival held?
Buñol is a small Valencian town of 10,000 people in the east of Spain. 364 days of the year they are perfectly normal law-abiding Spaniards, but since 1945, on the last Wednesday of August, a mass fight breaks out resulting in the town’s streets running red with the juice and flesh of 120 tonnes of tomatoes.
When is La Tomatina celebrated in Spain?
This year, La Tomatina Festival erupts on 29th August 2018 and up to 40,000 adults from all over the globe are expected to descend on Buñol to take part in an exhilarating tomato fight.
How did La Tomatina start?
It goes way back to the last Wednesday of August in 1945 and the ‘Gegants i Cabuts’ Giant and Big-Heads parade involving people wearing giant papier mache heads. Some youngsters who’d been at the festival decided to join the parade of marching bands and big heads. Things got a little too lively and they caused one of the Giants to fall and fly into a fit of rage. All hell broke loose as the Big-Head went on the rampage smashing anything in his path. The crowd joined in and a vegetable stall got drawn into the melee. The next thing, furious festival goers were arming themselves with tomatoes and giving each other their best shots. The local police eventually managed to maintain order... until next year’s Gegants i Cabuts.
These things happen
Well, yes, it was an accident, however, the youngsters decided to come tooled-up with tomatoes of their own next year. The police got whiff of it and squashed the trouble each year until it was banned in the early 1950s. But the locals defied the authorities and carried on the tradition, even risking arrest.
The death of La Tomatina Festival
The festival remained cancelled but in 1957, feelings were so high amongst protesting residents that they held a tomato burial. They solemnly paraded a coffin containing a giant tomato around the streets of Buñol whilst a band played funeral marches.
The resurrection of La Tomatina Festival
It worked! La Tomatina became an official festival once more. Word of it quickly spread across Spain swelling numbers of festival goes and tomato lovers. Today, it is an event that’s high on bucket lists worldwide and is popular and since 2013 numbers are restricted as it is a ticket only event.
So how does La Tomatina Festival start?
It all starts at 10 am on the last Wednesday in August, not with tomatoes, but with a single ham. ‘El palo jabón' is an event where a Spanish ham is speared atop a greased pole that is then erected in the square near the church. A human pyramid surrounds the pole as revellers clamber over each other and clamour for the ham. Once the ham is seized, the party kicks in. It’s an incredible sight.
At 11am, after palo jabón, lorry after lorry full of tomatoes and people, slowly push their way through the excited fighters dumping a total of 120 tonnes of ripe tomato ammunition into the crowd. Every conceivable vantage point is taken and the fighting is fierce yet fun. It’s impossible not to laugh.
Does it hurt?
That depends. Precautions are taken as all tomatoes must be squashed before being thrown. Also, many fighters wear swimming goggles to shield their eyes from the naturally acidic tomato juice.
Are there any rules?
Some. Don’t throw bottles or hard objects. Don’t tear or throw tee-shirts. Squash tomatoes before throwing them. Keep a safe distance from trucks. Stop throwing tomatoes after the second starter pistol shot. Follow the directions of security staff. Common sense really and nothing to spoil the fun.
How does it end?
Exactly one hour after it starts it stops. A signal is given, ceasefire is declared leaving the whole town in a bright red, dripping, oozing, post-ecstatic state of squelchiness.
That’ll take some cleaning up
It does, though that’s all part of the experience, too. Some go to the ‘Los Peñones’ pool to wash. Most wait for the trucks to return which then hose them and the buildings down.
Buñol must be in a right state?
Actually no, the citric acid in the tomatoes means that once they buildings and streets are hosed down, they’re left sparkling clean.
Anyone else do this?
La Tomatina has inspired other celebrations around the world including in the US, Colombia, Costa Rica, China and India.
La Tomatina facts
Started 1945 in Buñol, Spain. Now circa 40,000 participants. 120 tonnes of tomatoes. 60 minutes. One hell of a mess.
If you’ve been to La Tomatina or are planning to this August, we’d love to hear your experiences and see your tomato splattered pictures. Please email us on info@bascofinefoods.com.
### How to Carve Serrano Ham Leg
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.
### Top Tips for Making a Spanish Gin
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.
### Top tips for making the perfect Sangria
Making the perfect sangria is all in the technique!
Sangria is a traditional drink synonymous with a warm climate and carefree times. It’s a long- established favourite originating from Spain in the early 19th century. Steeped in history, it remains popular today. Over the years, there have been many different versions of the original and authentic sangria recipe. If you would like to know how to make Spanish sangria or if you simply want to know the best traditional sangria ingredients, then take a look at our top tips.
Open the Rioja
The sangria classic recipe works best with a good quality, young Rioja wine. Rioja originates from the La Rioja and Navarre wine regions of Spain and is made primarily from Tempranillo grapes. It exudes a strong taste with a distinctive aroma of smooth spices and dried fruit which complements perfectly the other flavours within traditional sangria. Rioja is also relatively inexpensive and available in most supermarkets.
Bring on the brandy
By this, we mean Spanish brandy or brandy de Jerez as it is known. Produced around the Andalusian city of Jerez, the brandy mixes effortlessly with the Rioja to give a unique ‘punch’ to your sangria.
Be prepared
If you want to know how to make the perfect sangria then it is important to be prepared. This means that as well as ticking off your list of ingredients, you also need to marinate the peaches, sugar, vanilla, cinnamon sticks and red wine the day before. This allows all the ingredients to infuse, maximising the taste.
Create the perfect fruit blend
The Spanish sangria recipe, of course, wouldn’t be the same without fruit. Mixed together, lemons, limes, oranges and peaches to make a fresh and tasty flavor. To get a real bite from the citrus fruits make sure you use the zest from the peel.
Don’t forget the vanilla
The simple sangria ingredients of fruit, red wine and sugar are commonly known. A less well-known ingredient is vanilla. Simple to store at home in an air tight jar, vanilla is full of flavour and adds a dash of vigor to your sangria. To extract the vanilla, simply open the bean pod by cutting down the middle carefully with a knife. Then, using the back of your knife, slide the vanilla seeds the full way down the pod so you have all the contents on at the end of your knife. From there, put the seeds collected on your knife directly into your sangria recipe.
Add a twist
Cinnamon sticks provide a delicious twist of flavour that balances perfectly with all other sangria ingredients. Available from all major food retailers, cinnamon sticks have a long shelf life and are easily stored.
Remember the ice!
If, like most you’re planning on drinking your sangria on a hot summer’s day then it is unlikely you will forget the ice. But even if you are drinking sangria in sub-zero temperatures, as well as controlling the temperature, ice will also moderate the strength of your sangria.
If you would like any further tips on how to make Spanish sangria then have a look at our Sangria Recipe which includes a full list of ingredients and preparation method.
### Top tips for how to cook a roast suckling pig
If you're looking for tips on how to cook a roast suckling pig to make a tasty dish to remember, then look no further.
Suckling pig, or cochinillo as it’s known in Spain, is one of our most popular products here at Basco - and for good reason. Packed with flavour and dripping with delicious juices, it’s a dish that dates back to Medieval times which is still enjoyed by families all over Spain today. We only source suckling pigs with the Cochinillo de Segovia guarantee seal to ensure unbeatable quality and the best flavour, and import them directly from farms in the Segovia region who have the highest standards when it comes breeding and rearing.
Here we take a look at a few ways to ensure you get the most out of this tasty meat dish, from how to keep it from drying out in the oven to how to carve a whole roasted pig. You can also take a look at our roast pig recipe for a step by step cooking guide that follows a traditional method while still using modern conveniences for ease.
1. Butterfly your suckling pig to ensure it cooks evenly
The best way to prepare your suckling pig for the oven is to butterfly it, laying it on its back and cutting down its spine. Begin at the bottom and work your way up to the head, splitting the spine with a cleaver to open it up. Butterflying your suckling pig is a crucial step as it will help ensure that it cooks evenly on all sides.
2. Put water in the bottom of the roasting tin to stop your meat drying out
Cooking a whole roasted pig that’s deliciously succulent and juicy will no doubt be your end goal. The best way to ensure the meat stays moist throughout roasting is to place about an inch of water in the bottom of the tray and top it up as your suckling pig cooks. This will stop the meat and skin from drying out, and make carving much easier as it should just fall off the bone when it’s done.
3. Sit your whole suckling pig on a rack above the bottom of the roasting tin
To avoid your meat touching the roasting water or the bottom of the tin, make sure you elevate it either using a slatted tray or by fixing several clean wooden slats into your oven tin for the pig to sit on. Placing your whole pig directly in the water or on a dry roasting tin could cause it to burn, dry out or be undercooked.
4. Oil the skin of your whole roasted pig for the perfect crackling
To ensure you get a crispy layer of crackling on top of your roast suckling pig, you should brush a layer of lard and olive oil over the skin around halfway through its total cooking time. This will stop the skin from burning as well as create a nice crispy layer. Before you oil your pig though, make sure you prick the skin with a fork or knife so air bubbles don’t start to form underneath.
5. Carve your suckling pig with a plate if you want to be extra traditional!
If you’ve followed your roast pig recipe properly, the meat should slice easily off the bone with just a little help from a sharp knife- or even the edge of a plate if you want to follow Segovian tradition! It’s best to place your cooked pig flat on a serving platter first and take it straight to the table to be carved.
Once you’ve prepared the perfect roast suckling pig, serve it up with seasonal vegetables and pair it with a rich red wine like our Lopez Cristobal Crianza from Ribera del Duero.
### Five Ways to Cook Spanish Prawns
For prawns five ways, look no further than Basco’s tasty Spanish prawn recipe ideas.
Prawns are a versatile, flavoursome addition to any dish and, whether added to paella or tossed into a salad, they infuse every meal with a sweet, succulent taste. However, in order to make the most of them, you need the perfect prawn recipe.
Luckily, if you have been on the lookout for the best way to cook prawns, you have come to the right place. Chef Javier De La Hormaza has created five dishes to provide inspiration for your own mouth-watering meals. For these recipes, Javier uses Spanish-imported prawns available from Basco, which bring a taste of the Basque region to the UK. Read on to find out more…
Carabinero Prawn Ceviche
This is a simple shrimp ceviche recipe that takes just 35 minutes to create, but it packs a lasting punch when it comes to flavour. Javier uses a traditional method for creating homemade shrimp ceviche, taking the prawns and marinating them lime juice first. This gives them an added zest that balances the tartness of the granny smith apple, while the coriander infuses the dish with its unique aroma and chilli gives it an extra kick.
Prawns with Garlic and Lemon
Tapas is at the heart of Spanish cuisine, and Javier’s lemon and garlic prawns recipe is a must for your tapas table that can be ready just 10 minutes. To get the perfect blend of flavours for these sizzling garlic prawns, everything needs to be done at the very end: flash cook the prawns in hot oil, then add the remaining ingredients at the very last minute before you serve them to your guest.
Gambas Pil Pil
The gambas prawn pil pil recipe is another easy-to-make tapas dish that can be served up within 15 minutes. Made with fresh prawns, plenty of garlic and a hint of chilli, it must be served sizzling and accompanied by crusty bread to really make the most of every bit of the sauce. A glass of red is optional, but definitely adds to the flavour!
Barbecued Piri Piri Prawns
If your dining companions enjoy fiery food, this is the dish for them. Piri piri comes from the Swahili for ‘pepper pepper’ and that’s exactly what you get with this piri piri prawns recipe: a hot meal that leaves a lasting impression. Javier recommends marinating the prawns overnight in the chillis so that the heat permeates the prawns.
Carabinero Prawn Paella
This prawn paella recipe uses carabinero prawns because these make the perfect addition to this beloved Spanish dish. Paella ingredients and methods vary across the different Spanish regions. Javier’s version follows the mantra that the secret to a good paella is a quality stock made from the prawn heads and shells. The flavours from these mix into the rice and combine to make an appetising main meal. It will take you over an hour to make this, but you’ll be glad it did – every mouthful is worth the time taken to create it.
View all our Spanish seafood products here.
### How to make a prawn stock for paella
Making a fresh stock from scratch is an essential component when making an authentic paella.
Don’t forget that the main ingredient in a paella is the rice, so the way that you flavour the rice will be purely down to the ingredients and stock that you use during cooking. Fresh stocks can be made well in advance and kept in the freezer for up to 6 months. I like to freeze my stock in ice cube trays, so I can take out what I need by simply popping the cubes out. This is my favourite paella stock as it works really well with both seafood or mixed paella dishes. The key is to allow the flavours in the stock to cook together for at least 30 minutes, blend the mix and reduce by half to concentrate and make the stock rich and intense.
Ingredients (Makes about 500ml of stock)
2 tablespoons of extra virgin olive oil
Head and shells of 12 large tiger or carabinero prawns
1 onion, finely chopped
1 leek, finely sliced
1 celery stalk, finely sliced
1 carrot, peeled and finely chopped
1 Garlic head, cut in two
100ml dry white wine
100ml brandy
3 beef tomatoes, chopped roughly
1 bay leaf
3 sprigs of thyme
3 sprigs of parsley
1 star anise
5 litres of fresh water
Salt
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6. Roast the prawn shells in the oven for 15 minutes and set aside.
To make the stock, heat the olive oil in a large stock pot pan over a low heat. Add the onion, leek, celery, carrots and garlic and gently sauté for about 10 minutes until soft and translucent. Add the bay leaf, thyme and parsley and stir well for a couple of minutes until the herbs are soft, add the roasted prawn shells and cook for a couple of minutes.
Increase the heat and pour the brandy and flambé making sure you scrape the bottom of the pan with a wooden spoon to deglaze the pan, reduce the brandy by half. Pour the white wine and reduce by half again. Stir in the chopped tomatoes, followed by the water and star anise.
Bring to the stock to the boil, then reduce the heat and simmer gently for 30 minutes, stirring every 5 minutes.
Allow the stock to cool slightly and transfer the contents to a food processor or blender but don’t forget to remove the star anise first. Carefully blend until smooth.
Season with salt and add a pinch of sugar to balance the acidity of the tomatoes.
Strain the stock through a fine-mesh sieve to get rid of any prawn shell fragments.
Return the stock to a clean pan and place back on a high heat. Bring the stock to the boil and reduce the liquid by half or about 500ml so you concentrate the flavours more.
### How to make a sofrito for paella
Sofrito is a key ingredient when cooking paella. It provides one of the foundations to the dish, as it rounds the flavour of the stock and provides sweetness and depth to the rice.
Sofrito is a traditional Spanish tomato sauce, very similar to an Italian passata and used in a variety of Spanish dishes. Chopped onions, garlic, peppers and tomatoes are fried in olive oil until you obtain a rich and concentrated tomato sauce. It can be eaten with rice or eggs but often used as the base ingredient to sauces, soups, stews or dishes like paella or as filling to empanadas. You can keep sofrito sauce in the fridge for up to 5 days or you can freeze it for up to 6 months.
Ingredients (Makes 500ml Sofrito Sauce)
4 tbsp of olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
½ green pepper, finely chopped
100ml dry white wine
500g ripe plum tomatoes, roughly chopped or 1 can of peeled plum tomatoes
1 bay leaf
1 sprig of rosemary
1 sprig of thyme
A pinch of caster sugar
Salt
Method
In a medium size sauce pan, heat the oil and add the chopped garlic, onion, peppers, bay leaf, rosemary and thyme and fry for about 10 minutes on a low heat until soft and translucent. Add the chopped tomatoes, white wine, season with salt and a good pinch of sugar and cook for 30 minutes on a low heat, stirring occasionally.
Why not check out our latest Spanish Paella Recipes here!
### How to Prepare Saffron
Learn how to prepare saffron, to accentuate this beautiful spices' aroma and taste.
Saffron is a unique spice characterised by its slight 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. To ensure you draw the colour out of saffron and that it's evenly distributed throughout your Spanish paella recipe, saffron threads should be lightly toasted to release all the essential oils and aromas, pounded to a fine powder and infused in warm water or stock for about 30 minutes before using. This preparation method will ensure you get the best out of the king of spices.
Toasting, pounding and blending saffron
Always choose good quality saffron from La Mancha. The characteristics of the land and the extreme weather, with very cold winters and very hot summers, as well as the cultivation and elaboration methods that have been kept throughout the years make La Mancha saffron so unique. Saffron from La Mancha carries the guarantee of Protected Designation of Origin which certifies its origin, quality and production method.
To toast the saffron, you will need to fold a piece of tin foil into a small rectangle or square parcel, tucking the edges up so you can easily pick it up. The tin foil protects the saffron threads from drying too much or burning. Place the foil inside a small frying pan. Heat the frying pan gently and when you start to feel the heat on the palm of your hand, add the saffron threads and toast for about 30 seconds, be careful not to burn them. This will release the essential oils and aromas that will help intensify the flavour of your dish.
Pour the saffron threads from your tin foil parcel into a pestle and mortar and pound them gently until you obtain a fine powder.
Pour about 2 tablespoons of hot water or stock and mix well with the mortar. The saffron powder will blend better into hot liquid releasing all of its aromas and beautiful dye, so when you pour it into the paella rice, the saffron liquid will spread evenly...
... and there you have it, the perfect way to prepare saffron for your Spanish paella recipe!
### A Guide to Spanish Food and Wine Pairing
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.
### All About Spanish Saffron
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.
### Basco Tapas Course at Hartingtons of Bakewell
Basco’s founder Javier De La Hormaza has the pleasure of being a course tutor at Hartingtons of Bakewell, delivering during this year an authentic tapas cookery course. Based in the fabulous scenery of the Peak district and located in a converted mill, Hartingtons is a school of food and drink that aims to promote the “fun, creativity and the theatre of food”.
The course which runs for a full day and can cater for up to 12 attendees, is designed to provide students with the opportunity to learn the techniques used in Spanish cooking, taste the dishes as prepared by an experienced Spanish chef, and then try their hand and preparing their own.
The dishes were selected to give a tantalising cross section of Spanish regional cuisine: a mixture of hot and cold, meat and vegetable based, sweet and savoury.
After a demonstration by Javier which showed the techniques behind preparing, cooking and plating the dishes, the dishes were then tasted by the course attendees so they could experience the intense and beautifully balanced flavours of Spanish cooking. The menu, which was described by an attendee as “the perfect balance between simplicity and impressive-ness”, was as follows:
Watermelon Gazpacho: a fruity twist on the classic cold Spanish soup
Authentic Spanish Omelette: possibly the most popular tapas dish ever
Garrotxa goats cheese, pickled shallots, pine nuts and beetroot salad: a combination of subtle but distinctive flavours using one of our best-selling cheeses
Clams with sherry and Iberico ham: a quick but tasty tapas dish, showing students how to cook with sherry
Hake Basque Style: the sauce on this dish is one of the foundations of Basque gastronomy
Spicy chorizo cooked in red wine and honey: the rich and syrupy sauce really sets this chorizo aflame
Secreto Iberico with quince, rocket and manchego cheese: a quick and easy, but tasty and impressive tapas dish combining Spanish Iberian pork meat, cheese and quince paste
Tarta de Santiago with orange clotted cream: the definitive Spanish dessert
Of the course, Javier says, “It is a real privilege to run this course at Hartingtons and to have the opportunity to show people why we’re so passionate about gourmet Spanish cooking. Chatting to the people on the course was a pleasure too, especially those who weren’t familiar with Spanish food.”
Chris, one of the founders of Hartingtons, told us that “one attendee had lived in Spain for many years but had never tried gazpacho soup before” – this opportunity to challenge people’s perception and expand their palate is what we strive for at Basco.
Feedback from the attendees and from Hartingtons was positive:
“Javier is an excellent teacher, very informative about the dishes and ingredients we used, as well as being very passionate about his regional food.”
“It was fantastic, we really enjoyed it”
“The dishes are impressive but easy to recreate at home – and we have been!”
“The food was great – it was a like having a gourmet takeaway to take home and show off to your family”
If you’d like to learn how to cook these fantastic dishes, keep an eye on Hartingtons’ cookery courses page. We already have one date booked in the diary for March 2018 but hurry up as this course tends to sell out very quickly! You can also browse the recipes in the Spanish Recipes section of our blog and of course, all of the specialist Spanish ingredients you need, can be bought from Basco too!
### Akelarre, San Sebastian
Considered to be one of the founding fathers of the new Basque cuisine movement in the 1970s, Pedro Subijana’s is one of Spain’s leading chefs, recognised worldwide for his three Michelin star restaurant Akelarre in San Sebastian. Cooking in Akelarre since 1975, Subijana obtained his first Michelin star the same year I was born! He has been a regular on national TV running a cookery programme for a number of years, as well as winning numerous awards at local, national and international level.
Akelarre offers an a la carte menu (starters 34€-68€, fish mains 48€-86€, meat mains 48€-62€, desserts 25€–28€) and there are three multi-course tasting menus on offer. There's the 8-course Aranori menu, the 8-course Bekarki menu, and the 8-course Akelarre’s Classic, all priced at €195. I had lunch with my wife on Friday 25 August 2017 and I ordered the Classics Menu.
Lunch started with five canapés, the first one being "Bloody Mary", a fluffy vodka-flavoured foam sat on a spicy tian of tomato tartare and seasoned with finely chopped celery, anchovies, olive oil and some freshly ground black pepper. This was followed by one of the highlights of the meal, “Diabolic Butter’, a goat’s milk butter which carried a phenomenal punchie cheesie flavour that was mind blowing. I had to pause myself or I was going to scuff the whole slab of butter before my first course arrived!
We also tried some potato puff snacks which were great but were only air, a tasty selection of pickles which included a sensational gordal olive filled with Jamon Iberico and to finish an interesting black pudding cookie which was made to look exactly like a “Choco Leibniz” biscuit but for meat lovers.
The first course of the tasting menu was "Lobster Salad with Cider Vinegar". Fresh mesclum leaves that were very well seasoned, combined with juicy pieces or perfectly cooked lobster, apple puree and a zingy cider vinaigrette, was absolute heaven. A superb dish that reminds me why classic food always has that “je ne sais quoi” feel that makes it so special. The dish shows off excellent cooking technique, resulting in a light and elegant dish.
Next was a dish made from homemade pasta flavoured with piquillo peppers and iberico ham and garnished with parmesan shavings, truffle, rocket leaves and wild mushrooms. The idea behind this dish is to make the pasta carpaccio feel like if you are eating a cold meat or ham and that’s exactly how it feels in texture and flavour. Very clever.
A Basque kitchen cannot be a Basque kitchen without a kokotxa (hake throat) dish. A souffled kokotxa with a white garlic pil-pil made from ajo blanco. The dish is garnished with different seaweeds fried in tempura style but the star of the dish is the marriage between the kokotxa and the ajo blanco sauce that actually tasted like a proper pil pil. Simple poetry.
My next dish was a “Sauteed Fresh Foie Gras with Salt Flakes and Grain Pepper’. When it arrived, a lovely piece of seared foie gras was swimming in a boozie pool of reduced moscatel wine. The maitre came over to “season the dish” and poured a load of what looked like salt flakes and whole peppercorns on top of the foie. I honestly wouldn’t have mind, if the fake salt and pepper was the real deal, well-seasoned foie is an essential.
Onto the fish course, a colourful “Whole-Grain Red Mullet with Sauce Fusilli”. A stunning dish which uses the entire fish, from the bones in a praline coating to its liver for a pate. The dish is served with a selection of sauces wrapped in a gelatine made with the help of nitrogen liquid and made to look like fusilli pasta. The idea for this dish came from the concept of using only one ingredient per dish, a concept that the Akelarre team calls “square root produce”.
On to the sixth course, roasted pigeon with a touch of mole and cocoa. Expertly cooked pigeon with a smokey and spicy mole sauce that left me wanting more. The flavours wonderfully accentuated by the cocoa finish on the plate. A delightful dish with the right balance between spice and finesse.
A little cheese before the dessert was right up my street. A carefully selection of artisan Basque cheeses, some which I have never tried, with each cheese paired with a different accompaniment.
The dessert named "The Broken Jar of Yoghurt, Gatzatua and Berries". On the plate was: strawberry puree, smoked milk, iced yoghurt pearls, and a selection of fresh berries such as raspberries, blueberries, blackberries, and red currants. Last but not least, there was the broken "jar" made with sugar and with an edible label. The perfect ending to this meal: there's freshness, there's acidity, there's texture and I loved the playful presentation.
Price: £££
Rate: 9/10
Akelarre
Padre Orcolaga, 56 (Igeldo)
20008 San Sebastián
T. +34 943 311209
E. restaurante@akelarre.net
### The Best Pintxo Bars in San Sebastian
San Sebastian is nowadays widely recognised as a food destination or mecca for any foodie out there, not only because the city holds one of the highest number of Michelin stars per square metre in the world but also because of the wide selection of Pintxo Bars offering refined strip down Michelin food at affordable prices.
Pintxos are the Basque version of Spanish tapas, small bite-size foods served hot or cold, displayed in impeccable ways and using an infinite selection of ingredients and cooking methods that make any visitor to San Sebastian never to forget them. They have made the old quarter (casco Viejo) of the city an incredibly busy place with thousands of visitors each day, wandering from bar to bar, drinking txakoli, the local white wine and enjoying these lovely foodie bites.
It is a fact that pintxo eating has become in the last 20 years a new style of casual dining in the Basque Country, due to its socialising involvement, the creativity element that businesses and chefs have developed, making them a more attractive product to both locals and tourists alike and the commodity, choice and affordability that these small bites offer anyone hungry.
Originally, pintxos were the support fuel of the txikiteo, a bar to bar crawl done by groups of friends before lunch or in the evening before dinner commonly seen across the Basque area. The word txikiteo comes from the original wine glass called ‘txikito’, a thick bottom glass, very heavy in weight with a reduced rim, traditionally designed as a lamp to decorate the streets of Bilbao in order to welcome the Spanish Queen but then used as a wine glass to serve txikitos which are small portions of wine. These small portions of wine were traditionally served with a small piece of food in order for the mind not to go blurry and bars began to use a slice of bread to serve these foods, held together by a wooden cocktail stick called pincho or pintxo in Basque which is where the name comes from.
So if you are planning to go to San Sebastian then head to el casco viejo of the city and get lost in its food labyrinth of interconnecting streets where you will be able sample some of the best pintxos bars the city can offer. Here are my top pintxo bars:
Borda Berri (Fermin Calbeton, 12)
Busy small bar with no pintxos on display but cooked to order from a very small kitchen. The wine choices are limited but they display their pintxo menu on a large blackboard where they cross items off, once sold out. I went for 2 glasses of Jose Pariente Verdejo, an elegant white wine made by a big name in Rueda. Food wise we tried the braised beef cheek with a tomato sauce and parsley oil which melted in the mouth, shame that the portion size was only a pintxo! We followed with pan fried octopus leg with quince and alioli and I got to say that was delicious, the sweet quince worked with the fried octopus and the garlic alioli provided creaminess and depth to the dish. One of the house signature pintxos is their pork rib kebab, a slow roasted milky pork rib, spiced up with Moroccan flavours of turmeric and cumin, the rib was very meaty and the portion size was excellent for a greedy person like me.
Zeruko (Pescaderia, 10)
Zeruko is the place to go if you are into modern style pintxos. The bar is always busy and their pintxo display is very impressive. These guys work with gels, froths and weird concoctions. We tried some of their hot pintxos displayed on the board with two glasses of iconic rioja Marques de Murrieta Reserva. We started with one of their signature pintxos called La Hoguera (The Bonfire), a piece of salted cod which comes out on a bed of smoke produced by a hot coal, served with a small test tube filled with cold liquid salad and some delicious avocado alioli on toasted bread. The presentation of the dish is pure theatre and the piece of cod is fleshy and meaty. I followed with a hot pintxo of baby squid and mango, the squid was very fresh and really well cooked and the combination with the mango worked really well. We finished with smoked eel fillet on toasted bread which came in a wooden board with a large glass bell filled with smoke. The eel was very creamy and oily and the smoke worked well although I thought it was a bit overpowering over the food.
La Cuchara de San Telmo (31 de Agosto, 31)
This iconic bar opposite the San Telmo church in the busiest street of the old part and has an open kitchen and seating outside. Prepare to queue but it is worth the wait. We started with an old school rioja wine called Glorioso and followed with a seared red tuna from Cadiz, the fish had a lot of depth and flavour and it was served rare in the middle which is how I like it. We followed with an old school dish of pig’s trotter with romesco sauce. The meat flavour was delicious but the trotter had not been boned out so it was a bit tricky to pull all the meat off without any small bits of bone. We finished with a large gamba prawn cooked in salt and served with lime perfume and coconut pil pil. The prawn was succulent and sweet, the zesty lime lifted the dish, whilst the coconut sauce mellowed the flavour and provided an Asian twist.
Fuego Negro (31 de Agosto, 31)
These guys also offer experimental pintxos and host live DJs on Sundays. Ask for a Marianito, a traditional Basque cocktail served on Sunday mornings which is a variation on a negroni with a double measure of sweet vermouth, a dash of gin and Campari. The menu is divided between ‘pikoteos’ which are snack type foods, they always have a choice of salads and their pintxo choices called ‘Kositas’ tend to be either twists on classic pintxos or wacky experimental options. Their dessert choices are always good. Try their ‘black rabak’ which are a twist on the classic ‘rabas’, which are fresh squid pieces battered and deep fried. Their version is made with squid ink. I like their idiazabal risotto with squid ice cream, yes you heard. They have a mini burger full time on the menu, the Makcobe with txips, which is made from kobe beef and served in a wooden basket.
Ganbara (San Jeronimo 21)
This place is one of my favourite bars in San Sebastian. It is all about quality produce with these guys but be prepared to pay for it. Their chistorra puff pastry rolls are incredibly addictive and their mini croissants freshly baked in front of you and served with slices of rich nutty iberico ham are pure heaven. During the season they always have a selection of wild mushrooms such as ceps and girolles available to order. We went for a plate of fresh pan fried anchovies in garlic and chilli, the quality of the anchovies was inmense, shame that the chef slightly overcooked them. The fried fresh guindillas chillies were also very good. Similar to Padron peppers, fresh guindillas are long and thin green chillies, grown outside San Sebastian, normally served fried with a sprinkle of sea salt. They are widely available around the Basque Country during their season. The star dish was the pan fried ceps and girolles with a running egg yolk. A simple dish that sums Ganbara up: quality produce.
La Cepa (31 de Agosto, 7)
This place serves the best iberico ham in San Sebastian. The ham comes from Jabugo, a small village located in the province of Huelva. The word jabugo is often misused by Spaniards who call any Iberico ham ‘Jabugo’, even though the ham comes from elsewhere. Eating Jabugo ham is not an everyday occasion, so if you are in San Sebastian make the point to show your face at La Cepa and pair this incredible ham with a glass or two of delicious Ribera del Duero.
La Viña (31 de Agosto, 3)
Anyone that visits San Sebastian gets told to try the famous cheesecake made by La Viña. This bar is always full of locals and tourists eating this chunky baked cheesecake, in serious large amounts. I must have seen 50 portions of cheesecake being served in a space of 10 minutes. I cannot imagine how many portions they sell a week! It has certainly become the first widely known sweet pintxo in Basque cuisine and in my opinion a classic.
### Rubia Gallega Premium Rib Steak 1.5Kg
WHAT IS RUBIA GALLEGA BEEF?
Rubia Gallega is a breed of cattle indigenous to Galicia. This beef is produced exclusively from this breed. The beef graze on the meadows of Galicia for up to 10-15 years where they grow big and fat and put on layers of marbled fat. This gives the beef an extraordinary flavour, an intense beefy-ness and succulence brought about by the high marbling of the meat. The consensus used to be that old means tough, but this beef is dry aged which not only further intensifies the flavour but also tenderises the meat.
HOW LONG IS RUBIA GALLEGA BEEF AGED FOR?
This beef is dry aged for an incredible 100 days from cattle up to 10-15 years
HOW TO COOK RUBIA GALLEGA BEEF?
This beef is traditionally cooked over charcoal however, it will cook beautifully on a plancha or on a cast iron griddle or pan – something heavy that will hold the heat evenly. The important thing to remember is that Rubia Gallega beef has sufficient fat within each steak and so just needs a light the greasing of the pan. Lightly salt the steak on each side for 30 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Get to a medium-high heat sear on each side for 8-10 minutes. Allow to rest for at least 5 minutes on a warm plate, thinly slice and then further salt. Traditionally eaten with a crisp green salad and chips.
HOW WILL I RECEIVE MY RUBIA GALLEGA STEAK?
You will receive one fresh rubia gallega steak vac pac delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR RUBIA GALLEGA STEAK.
PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.
### Churros con Chocolate
### Ham, Cheese & Wine
### Rib Lover
### Galician Trio
### Tapas Essentials
### Steak Tasting Duo
### Laugar Bitxia Pale Ale 33cl
Laugar Brewery is one of the most well-known craft beer breweries in Spain. Located in the Basque town of Gordexola, it is known primarily for its dark beers, which have earned it a well-deserved reputation throughout the country. It also offers a wide range of hoppy beers to delight even the most discerning beer drinkers.
Laugar Bitxia Pale Ale is a certified gluten-free beer, brewed with Pale and Caraamber malts together with Mosaic hops, achieving a three-way balance of cereal and fruity notes and high drinkability.
Golden colour with a white foamy head. On the nose, it has fruity aromas with notes of stone fruit. On the palate, it's an easy, fruity pale ale that invites you to drink more.
### Portuguese D'Campo Sirloin Steak 700g
We source our Portuguese D'Campo steaks from cattle raised in the North Portugal and sacrificied in Galicia. Our Portuguese D'Campo steaks come from various portuguese breeds such as Minhota, Turina or Black Angus, from ex dairy cows between 4 and 5 years of age. All our Portuguese D'Campo steaks are dry-aged between 30 and 40 days.
Cut from the sirloin part, these steaks weight between 700-800g and are served on the bone for maximum flavour. Perfect on the barbecue, they have a moderate level of infiltration and yellowish fat that provides a wonderful sweet and malty taste to the meat.
HOW WILL I RECEIVE MY STEAK?
You will receive one frozen Portuguese D'Campo sirloin steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR PORTUGUESE STEAK.
### Llorens Pitted Manzanilla Olives Jar
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
Eating olive from olive trees of the Manzanilla, Manzanilla de Sevilla or Manzanillo varieties. The name ("little apple" in Spanish) is due to its shape; it is generally regular and spherical and resembles an apple. It is harvested and consumed in both its green and black (ripe) states. The production area is centered around Seville (Andalusia, Spain), although it is also found in other Spanish regions –mainly in Badajoz, Extremadura (Carrasqueña)– where it is known by different names. Is primarily used as an eating olive, and is perhaps the variety most widely used for this purpose. Owing to its high oil content it is also use for oil production.
Manzanilla olives have a balanced olive taste (bitter-salt) and a fine delicate flavour. They do not have any marked bitterness or aftertaste (the lingering taste after the olive has been eaten). It has no abnormal flavours (alterations or unusual tastes). Calibre: 220/240
### Llorens Unpitted Spicy Gordal Olives Jar
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
The name Gordal ("the fat one") is due to its shape (rounded) and to its weight (over 6 gr.) Its production area is mainly in the province of Seville (Andalusia), which is why this olive is also called "Gordal Sevillana". However there are also plantations of this variety of olive in other Spanish provinces such as Córdoba and Huelva. Due to its low oil content, it is used exclusively for processing as an eating olive, and not for oil extraction.
Our unpitted spicy Gordal Olives are simply to die for! What makes Gordal Olives so special is their fine and delicate flavor similar to the Manzanilla olive, and a firm, crunchy, meaty texture. It has a good bitter-salt balance, without any marked bitterness or aftertaste. The marinade is spicy, aromatic and well-balanced. Caliber: 60/80
### Llorens Pitted Gordal Olives Jar
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
The name Gordal ("the fat one") is due to its shape (rounded) and to its weight (over 6 gr.) Its production area is mainly in the province of Seville (Andalusia), which is why this olive is also called "Gordal Sevillana". However there are also plantations of this variety of olive in other Spanish provinces such as Córdoba and Huelva. Due to its low oil content, it is used exclusively for processing as an eating olive, and not for oil extraction.
Our pitted Gordal Olives are simply to die for! What makes Gordal Olives so special is their fine and delicate flavor similar to the Manzanilla olive, and a firm, crunchy, meaty texture. It has a good bitter-salt balance, without any marked bitterness or aftertaste (the lingering taste after the olive has been eaten). It has no abnormal flavours (alterations or unusual tastes). The marinade is aromatic and well-balanced. Caliber: 70/90
### Llorens Spicy Guindilla Peppers Jar
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
Guindilla peppers are thin, slightly long with a green yellowish colour and soft skin. They are pickled in white wine vinegar of low acidity and a small amount of salt. Llorens guindilla peppers are unprocessed and retain their original shape.
These spicy green chillies can be enjoyed as they are, often accompanied by Basque anchovies, tuna and a fizzy glass of Txakoli Basque white wine as an appetizer or snack.
### Llorens Pitted Spicy Gordal Olives 2Kg
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
What makes Gordal Olives so special is their firm, fleshy and crunchy texture and have been specially selected from special harvests.
These olives are pitted with a calibre of 80/90, so have no stone in - and have been dressed in a spicy marinade of chili and pepper, giving them that added punch.
### Sangria Suspiros de España
GRAPE VARIETIES
Tempranillo and Garnacha
WINE TASTING
Our new Sangria Suspiros de España has been created by Vini Galicia, a family winery since 1940 located in the heart of Galicia where they started with a small establishment dedicated to hospitality and wine sales. Three generations later, Vini Galicia own a winery in each of the five denominations of origin in Galicia, showing their commitment to the region and the land that taught them everything. Sangria Suspiros is a ready made traditional Spanish sangria made from tempranillo and garnacha grapes and citrus aromas that create a very refreshing drink. The citrus notes stand out, with hints of red fruits typical of red wine. It is recommended to serve Sangria Suspiros very cold, between 3 and 6ºC with lots of ice and fresh chopped fruit to fully enjoy its flavour and aroma.
FOOD PAIRING.
Perfect for accompanying any type of tapas dishes, paella rice, pasta or grilled meats. Ideal for social gatherings or relaxing moments.
### Alvear Twist Fino Spritz
GRAPE VARIETIES
100% Pedro Ximenez
TASTING NOTES
Inspired by popular spritz style drinks, the new Alvear Twist is born from a carefully crafted recipe that combines the iconic Fino Alvear with natural aromas of elderflower, lemon, mint, and bergamot, resulting in a balanced, aromatic drink with just 5.5% alcohol by volume.
Founded in 1729, Bodegas Alvear is one of the oldest and most renowned family wineries in Spain. With nearly three centuries of history, it has managed to maintain a balance between respect for tradition and a commitment to innovation.
Alvear twist is pale yellow with greenish notes. On the nose, citrus aromas (lemon and lime), floral aromas (elderberry and mint) and light notes of bergamot. On the palate, Twist is refreshing, balanced, with fine, light bubbles. It is recommended to serve Alvear Twist very cold, between 3 and 6 ºC, to fully enjoy its flavour and aroma.
FOOD PAIRING
Perfect for accompanying appetizers, tapas, fresh salads, light fish dishes, and cold dishes. Ideal for social gatherings or relaxing moments.
### El Capricho Cured Ox Cecina 500g
We are delighted to announce that we have partnered with the world’s best steak restaurant El Capricho for the limited supply of selected ox beef cuts now available at Basco.
Our cured ox cecina comes from animals over five years old, with a curing process that can last up to four years. The cecina comes from highly infiltrated beef cuts such as the flank or rump.
Ready to eat, remove the ox cecina from the vacuum pack and make sure you slice it very thinly by hand or preferably using a machine 10 minutes before serving for the beef to release all of its aroma and flavour nuances. Enjoy with a glass or two of El Chano.
### Maral Mahon Semi Cured Cheese
WHAT IS MAHON CHEESE?
Mahon cheese manufacturing process in Menorca follows very old practices handed down from fathers to sons and still carried out today. At Quesos Maral they continue to use both morning and evening milk each day, making the cheese as they go along.
Unlike other kinds of Mahon manufactured in plastic moulds, imitating the square shape, at Maral all cheeses are moulded individually by hand ladling the curds in cotton cloths pressing the cheese on several occasions. This takes more time but is the best way to make an authentic Mahon cheese.
Our semi-cured Mahon cheese from Maral has a lactic, clean, and fruity aroma. Slightly acidic at first, with hints of butter. The rind is moist, cava-like. The palate is very buttery, somewhat sticky, and has a certain melting character (good solubility). The granularity is fine, with a slight grainy sensation. Initially, a pleasant acidity dominates, mixed with buttery notes, and an aftertaste reminiscent of nuts (raw hazelnuts) with that characteristic saline touch.
Serve with quince paste, Mahon cheese works really well melted on a burger.
### Prestes San Simon da Costa Cheese 0.8Kg
Quesería Prestes are a family business founded in San Simón (Vilalba, Lugo) in 1991, when it began producing the first pieces of cheese called San Simón da Costa.
In the 2000s, Prestes established itself as a cheese factory. Its presence at gastronomic events, tastings, competitions (Alimentaria, Salón del Gourmet or Anuga) and achieving prestigious international awards, such as the World Cheese Awards, allowed it to make a name for itself in the cheese market as a leading company.
Hailing from Galicia, San Simon Da Costa cheese has a conical shape that is immersed in hot whey to seal the outside and prevent moulds growing. Traditionally smoked over birchwood chips, where it gets its smoky flavour and nutty aftertaste before ripening further for 1-2 months.
The exterior of the cheese is a rich ochre colour while the interior paste is semi-firm and smooth with occasional holes and pale yellow in colour. Flavours are fairly mild and sweetly earthy with tastes of butter and delicate smoke. A delightfully smooth cheese, it is perfect on its own or melted on burgers, sandwiches and salads.
### Llorens Pitted Black Olives 2Kg
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
Our black olives are from the Cacereña variety. Native to the region of Extremadura, Cacereña olives are a black fruit, with medium weight (3-4 g), spherical in shape and slightly symmetrical. They have a round apex and a truncated base, as well as numerous small lenticels.
Cacereña is a dual-purpose olive, although it has a low oil content and is used mainly as an eating olive, the oil is of high quality. This is the reason that is used for the production of oil with the Gata-Hurdes Protected Designation of Origin status. 80% of the production of Manzanilla Cacereña olives is destined for use as eating olives (black and marinated) and only the remaining 20% is used for olive oil.
Firm flesh, fine texture and balanced flavour (sharp-salty). It is used as an appetizer, in salads and as a garnish in a range of dishes. Calibre: 240/260
### Llorens Unpitted Manzanilla Olives 2Kg
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
Spanish Manzanilla Olives are one of the world’s most abundant olives; they originated in Sevilla, Spain. A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in a Martini glass.
The high yield of the Manzanilla olive tree goes some way to accounting for its popularity. While it still takes until its fifth year to bear fruit and alternates every other year in fruition, the Manzanilla tree compensates with its volume per tree. Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons.
Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. This process lasts up to 10 hours, then followed by a thorough rinsing and finished by a brine fermentation that can last up to three months.
Calibre: 180/220
### Llorens Unpitted Spicy Gordal Olives 2Kg
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
What makes Gordal Olives so special is their firm, fleshy and crunchy texture and have been specially selected from special harvests.
These olives are unpitted and have a calibre of 70/80, so have the stone in - harder to eat but much more flavour - and have been dressed in a spicy marinade of chili and pepper, giving them that added punch.
### Llorens Pitted Gordal Olives 2Kg
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
Those with a discerning palate will know how to appreciate the quality of gordal olives. Our gordal olives have been carefully selected from special harvests and this you will appreciate when tasting their firm and fleshy texture.
These gordal olives have a calibre of 80/90 and come in a simple brine, so you can enhance their incredible flavour by creating your own marinade. Try them with fresh red chillies, fresh rosemary and garlic to make these olives become first class.
### Llorens Pitted Manzanilla Olives 2Kg
Llorens are a family business dedicated to producing quality table olives and pickles for wholesale, catering and retail businesses. With over 100 years of tradition, our quality standards and traditional production of our products allow us to satisfy and delight the most demanding palates.
Spanish Manzanilla Olives are one of the world’s most abundant olives; they originated in Sevilla, Spain. A green olive with a briny, nutty flavour, the Manzanilla Olive is usually the one found stuck with a toothpick in a Martini glass.
The high yield of the Manzanilla olive tree goes some way to accounting for its popularity. While it still takes until its fifth year to bear fruit and alternates every other year in fruition, the Manzanilla tree compensates with its volume per tree. Harvest of the Spanish Manzanilla Olive begins in October and extends through November with crops reaching an excess of 170,000 metric tons.
Cured in the tradition of Spanish olives, this variety is first treated with caustic soda, or lye, for de-bittering. This process lasts up to 10 hours, then followed by a thorough rinsing and finished by a brine fermentation that can last up to three months.
Calibre: 180/220
### Meater Pro Duo
Introducing MEATER Pro Duo, the cutting-edge smart meat thermometer with twice the fun and WiFi to boot. Set each probe to different doneness levels and serve a delicious plate that you and your special someone will love! Cooking roast chicken? Insert one probe into the breast and one into the leg for precise monitoring.
Say goodbye to guesswork and overcooked meals, and hello to perfectly cooked meats, every single time.
MEATER PRO DUO SPECIFICATIONS
WiFi Mode: WiFi range extension for whole home coverage
Two Probes: 5 internal sensors and 1 ambient sensor in each probe can monitor internal meat temperature up to 105°C and ambient/external temperature up to 550°C simultaneously.
Guided Cook System: Walks you through every step of the cooking process to guarantee perfect and consistent results. You can also set up custom alerts/notifications based on temperature and/or time.
Advanced Estimator Algorithm: Estimates how long to cook and rest your food to help plan your meal and manage your time.
USB-C Powered
### Anko Avocado and Artichoke Gazpacho
Founded in 1959, the Prat family have been dedicated to the production of traditional soups and vegetable food products derived from the market garden of Navarra. Anko are in a different league to the rest products on the market, through the careful selection of premium fresh ingredients.
Anko make the best gazpacho because they simply don't compromise on ingredients. There are no artificial additives, preservatives or fillers - just 100% natural and prime quality vegetables, olive oil and vinegar.
### Anko Beetroot Gazpacho
Founded in 1959, the Prat family have been dedicated to the production of traditional soups and vegetable food products derived from the market garden of Navarra. Anko are in a different league to the rest products on the market, through the careful selection of premium fresh ingredients.
Anko make the best gazpacho because they simply don't compromise on ingredients. There are no artificial additives, preservatives or fillers - just 100% natural and prime quality vegetables, olive oil and vinegar.
### Jose Pariente 25 Años en Barrica
GRAPE VARIETIES
100% Verdejo
A winemaking process that highlights the passage of time, patience, and craftsmanship. A wine that, after 25 years of barrel aging, represents a link between generations.
"25 Años en Barrica" begins in 1997, when José Pariente harvested his last crop. His daughter Victoria has kept his wine in barrels for 25 years, proving the aging capacity of the Verdejo grape.
VINEYARD
These grapes come from a single vineyard which dates from 1943, located on El Portugués moor, in Rueda. Traditional bush vines planted on quartzite pebble soils; these vines have an approximate yield of 5,000 kilos per hectare. Hand-pick harvest in 1998, selecting the grapes by hand and transporting them in wicker baskets.
wine making PROCESS
After first fermentation in 500 litters oak barrels, the wine was aged for 25 years. This aging process involves a slow loss of water that generates an ongoing process of concentration. Little by little, the wine gains complexity, structure, and elegance.
VINE TASTING
Bright and intense amber colour. Elegant nose, complex, rich in nuances. Nuts, very fine hydrocarbon notes, spices, mineral and smoky undertones. Full-bodied and unctuous. Good acidity, savoury, full in the mouth. Very persistent aftertaste.
FOOD PAIRING
Ideal for red meat, bushmeat and broths. It combines perfectly with stews, mushrooms, and cured cheese.
### Malvasia Bloc de Foie Gras 130g
A classic bloc de Foie Gras which is the perfect ingredient for a gourmet starter or canapes. The block of duck foie gras pate is dead easy to slice and simply serve with toast or brioche. This Malvasia foie gras is not a huge tin and would struggle to do more than 4 people for a starter.
Try serving it with some fig chutney or Sauternes Jelly and accompany with some sweet wine, such as a Pedro Ximenez or a sweet Moscatel.
We recommend serving the bloc de foie chilled between 0° y 5°C for at least 2 hours before opening. Once opened, cut into thin slices. To do this, use a sharp knife, previously passed through hot water. You can also use a cheese wire. Keep at room temperature at least 5 minutes before serving.
### Iberico Ham Croquetas
Our Jamon Iberico croquetas are made from delicious Iberico ham shoulder ham finely diced before mixing with a smooth and silky bechamel and rolled in breadcrumbs. Our iberico ham croquetas are so good, they are served in some of the best tapas bars in San Sebastian.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
Iberico ham croquetas are perfect for a tapas night, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.
### Moyseafood Cooked Octopus Tentacles 345g
Our award winning Spanish cooked octopus tentacles are easy to defrost and use in no time. They come in trays of three cooked tentacles ready to cook on a frying pan or barbecue.
The most traditional Spanish recipe using octupus is Pulpo a feira, where sliced octopus legs are sprinkled with coarse salt, smoked paprika and drizzled with olive oil. The dish is traditionally served on wooden plates, along with sliced boiled potatoes and bread.
Tradition dictates that drinking water should not accompany octopus, so the dish is usually accompanied by a traditional Galician white wine such as our Aquitania Albarino Bernon.
Defrost 30 minutes before cooking, once opened consume within 3 days. Please note that weights can vary from octopus to octopus, so expect a slight variation on the weight
### Damm Lemon 33cl
In the 90s, in many bars on the coast of Spain, it became fashionable to order shandy beer. People especially asked for shandy on very hot days so in 2001, Damm decided to make their own shandy; the first Mediterranean shandy made in a brewery.
Damm Lemon is made form 6 parts Mediterranean beer, made from malt, rice and hops and 4 parts lemon from the Mediterranean Primafiori variety. They also add a dash of lime, to complete its aromatic profile and make it even more refreshing.
Damm Lemon is a refreshing, light drink, perfect for all occasions with its invigorating citrus filled taste. This delicious lemon beer is the ultimate summer's day BBQ cool down. Damm Lemon is also vegan friendly and contains 96 kCal per 330ml bottle.
### Txakoli Aguirrebeko 2024
GRAPE VARIETY
85% Hondarrabi Zuri, 10% Riesling & 5% Hondarribi Zuri Zerratia y Munemahatsa
TASTING NOTES
Named after the idyllic hamlet of Aguirrebekoa, this wine embodies the essence of Basque txakoli. Aguirrebeko arises from the harmonious fusion of different plots that make up Bodega Berroja's vineyard. Each corner, with its unique characteristics and orientation, brings a special essence to their txakoli. This is how each bottle becomes a sensory journey, capturing the essence of our terroir in every sip.
Aguirrebeko combines 85% of the captivating Hondarrabi Zuri, an indigenous variety that brings freshness and vivacity, and 10% Riesling, which adds complexity and elegance. To complete this symphony of flavours, they add 5% blend of Hondarrabi Zuri Zerratia and Munemahatsa, adding unique nuances, soft aromas and exquisite texture.
Immerse yourself in the charm of a true oenological jewel: the Txakoli with Denomination of Origin Bizkaiko Txakolina, an authentic expression of tradition.
FOOD PAIRING
Perfect with white meats, spicy Asian dishes, pasta, hearty salads and creamy cheeses.
### Coren Chestnut-Fed Dry Aged Pork Burger 180g
Our dry-aged chesnut-fed pork burger is a must-have on your barbecue this summer. A generous pork burger, made from chestnut fed pork cuts and dry-aged for 14 days, this is a burger with real presence. Perfect for grilling on the barbecue, it delivers on tenderness, richness, and versatility.
Chestnut-fed pork is one of Coren's reference benchmark products, which from the first moment it was launched on the market won over consumers, who appreciate the juiciness provided by the meat's marbling and the distinct flavour, with a slightly sweet nuance, thanks to the chestnut feed.
All chestnut-fed pork is raised in Galicia with all the care and attention provided by Coren's farmers in a peaceful setting, completely free of stress which benefits the final product. The chestnuts used to feed pigs come entirely from Galicia. Coren harvests the chestnuts in season and then peels, cooks and freezes them, in order to have the nuts available to feed the pigs throughout the year, keeping their nutritional properties intact and bringing back the tradition of Galicia.
In return, the chestnut feeding facilitates higher fat infiltration, providing pork meat that is juicier, tastier and more marbled, which imbues a more intense flavour and a more tender and juicy texture.
### Coren Chestnut-Fed Dry Aged Pork Chop 360g
Our dry-aged chestnut-fed pork chop is the heavyweight of pork chops! A generous pork loin steak in one impressive piece. Bone-in for extra flavour and dry-aged for 7 days, this is pork with real presence. Perfect for grilling, pan-searing, or oven-roasting, it delivers on tenderness, richness, and versatility.
Chestnut-fed pork is one of Coren's reference benchmark products, which from the first moment it was launched on the market won over consumers, who appreciate the juiciness provided by the meat's marbling and the distinct flavour, with a slightly sweet nuance, thanks to the chestnut feed.
All chestnut-fed pork is raised in Galicia with all the care and attention provided by Coren's farmers in a peaceful setting, completely free of stress which benefits the final product. The chestnuts used to feed pigs come entirely from Galicia. Coren harvests the chestnuts in season and then peels, cooks and freezes them, in order to have the nuts available to feed the pigs throughout the year, keeping their nutritional properties intact and bringing back the tradition of Galicia.
In return, the chestnut feeding facilitates higher fat infiltration, providing pork meat that is juicier, tastier and more marbled, which imbues a more intense flavour and a more tender and juicy texture.
### Chorizo Croquetas
Chorizo Sausage Croquetas – these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You’ll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using a traditional chorizo sausage from the Basque Country.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.
### La Gloria Riojana Chorizo Sarta Picante 230g
This spicy chorizo is made from an old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with spicy smoked paprika (Pimenton de la Vera Picante). It is all natural with no artificial preservatives.
The flavour of this distinctive smoked paprika sets Spanish chorizo apart from sausages of any other country.
Chorizo sarta is a fully dry-cured chorizo, ready to eat with your favourite cheese and wine, or just a chunk of crusty bread. No need for refrigeration.
### Arturo Sánchez Lomo Ibérico de Cebo 1.4Kg
WHAT IS LOMO IBÉRICO DE Cebo?
Arturo Sánchez’s Lomo Ibérico is one of a kind. Made from Iberian pigs and cured for a minimum of 6 months in a natural curing process in the fresh mountain air of Guijuelo. Savour thin slices of this tasty lomo cured sausage with a glass of fine wine.
The nature of this piece ensures that there is a high fat infiltration giving it its particular and distinctive marbled appearance. Arturo Sanchez’s family has been perfecting the Lomo Ibérico preparation and dressing for generations with natural spices and an extraordinary De La Vera Spanish Paprika.
Only the best loin pieces are used in the process, as they must be impeccable pieces. After the preparation and dressing, the loins are stuffed into natural casing and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.
This classic Spanish sausage comes in a whole piece, vacuum packed which makes it the ideal gift for any Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Lomo Ibérico is kept alive.
HOW TO SERVE LOMO IBÉRICO DE cebo?
Slice your Lomo Ibérico as thinly as possible and serve with excellent bread and wine. You can add slices to salads or sandwiches.
We prefer to eat slices of this superb lomo by themselves, better to enjoy the layers of flavour.
For maximum taste, serve at room temperature with a glass of Murillo Viteri Reserva from Rioja.
HOW TO STORE LOMO IBÉRICO DE cebo?
Our Lomo Ibérico comes in a whole piece vacuum-packed. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, wrap tightly when stored and use within 1 month.
### El Avion Paella Tapas Kit
For all foodies and home chefs, El Avion Paella Tapas Kit contains the essential ingredients needed to create a classic seafood flavoured paella in only 9 minutes!
Complete with a paella pan, this paella box is the perfect ready-to-go kit to prepare a tapas portion of paella in no time.
The paella kit includes a free polished steel paella pan that serves 2 people, rice, olive oil, dried seafood stock and instructions on how to prepare your paella. The kit includes all the essentials you need to make an authentic paella at home. For a more substantial meal, you can also add chicken, prawns, vegetables or other seafood when cooking the rice.
Our paella kit comes in a great presentation box with easy to follow instructions which makes it a great present for a foodie.
### Moyseafood Whole Cooked Octopus 0.9Kg
COOKED SPANISH WHOLE OCTOPUS
Easy to use, our whole cooked octopus is ideal for cooking on the BBQ, pan fried, steamed or poached, as a salad ingredient, in a slow cooked risotto or as part of a dish garnish. Our whole octopus is amazingly tender and flavourful product that takes no effort for you to prepare. It only takes 3 minutes on each side if you are cooking it on a frying pan or barbecue or you could just simply slice it cold and lay it on top of a salad. You will not believe how easy savouring the tastes of Spain's seafood can be.
Our award winning Spanish Octopus has a beautiful dark cherry colour with pure white flesh. The meat has a fine firm bite with a very moist and meaty texture. The flavour is pleasant and fresh but a sprinkling of salt does help bring out the sea-fresh flavours.
HOW TO SERVE SPANISH OCTOPUS?
The most traditional Spanish recipe using octupus is Pulpo a feira, where sliced octopus legs are sprinkled with coarse salt, smoked paprika and drizzled with olive oil. The dish is traditionally served on wooden plates, along with sliced boiled potatoes and bread. Tradition dictates that drinking water should not accompany octopus, so the dish is usually accompanied by a young red wine such as our Scandalo Monastrell but we also recommend a traditional Galician white wine such as our Aquitania Albarino Bernon.
HOW TO STORE YOUR OCTOPUS?
Keep frozen. Defrost 24 hours before cooking, once opened consume within 3 days. Average Weight 0.8-1Kg. Please note that weights can vary from octopus to octopus, so expect a slight variation on the weight of your octopus.
### Arturo Sanchez Sobrasada Iberica de Bellota 100% 500g
Sobrasada is the famous sausage of Mallorca but this version made by Arturo Sanchez from 100% pure breed Ibérico bellota pork from Guijuelo is another level. Rich and smoky, spread this soft sausage on a piece of crusty bread or toast until it begins to melt to appreciate the finest bellota porky flavour ever.
WHAT IS SOBRASADA IBÉRICA DE BELLOTA?
Traditionally the islanders on Majorca and Menorca were unable to fully dry cure their sausages because of the balmy, semi-tropical climate. So they aged their sausages just a few weeks, leaving them semi-soft. The result is sobrasada, a finely ground soft pork sausage ready to spread on toasted bread, fried with eggs for breakfast or added to Spanish soups and stews for a punch of rich, smoky flavour.
Arturo Sanchez is a family owned curing house in the mountains near Salamanca. Far from the tropical shores of Menorca, they lovingly recreated this classic sausage following a traditional recipe. They start with pork from native 100% pure breed Ibérico pigs fed on acorns over two montanera seasons. Famed for its rich, meltingly delicious fat, the pork is seasoned with Pimentón de La Vera, the intensely smoky paprika of western Spain and sea salt. That is it! No persevatives, just the simple all natural flavour of a premium quality sausage.
HOW TO STORE SOBRASADA IBÉRICA DE BELLOTA?
Our Sobrasada Ibérica comes in a whole piece vacuum-packed. Keep refrigerated between 0 and 6ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, wrap tightly when stored and use within 1 month.
### Vallegarcia Viognier 2022
GRAPE VARIETY
100% Viognier
TASTING NOTES
The exceptional Vallegarcia vineyard was declared Pago in 2019 with the recognition of a Protected Designation of Origin. It has an area of 50 hectares located at an altitude of 850 metres in the Montes de Toledo region. The estate is made up of poor, acidic and highly evolved soils, the result of the erosion of the oldest mountains in the Iberian Peninsula, with a continental climate, hot and dry summers and cold and humid winters.
Vallegarcía Viognier is a unique wine, which faithfully represents the character of the variety, the terroir of the estate, and the pioneering style of the winery. Viognier grape is unusual to see in Spain and this is probably its best representation.
A white wine partially fermented in barrel for 6 months, elegant and surprising for those who try it for the first time. A white wine with the soul of a red wine, with subtle notes of white and exotic fruits accompanied by summer flowers that remind us of the Montes de Toledo. On the nose, is intense and aromatic, with notes of stone fruit, fresh herbaceous notes and light toasty notes. On the mouth, is fresh and unctuous, with good structure and an enveloping palate where the sensations of bone, herbaceous, dairy and smoke appear. Elegant woody notes on the finish.
FOOD PAIRING
Perfect with smoked foods, blue cheeses, Japanese or Asian food, pickled foods, white fish and rice dishes.
### El Capricho Ox Churrasco Short Ribs 2Kg
We are delighted to announce that we have partnered with the world’s best steak restaurant El Capricho for the limited supply of selected ox beef cuts now available at Basco.
El Capricho Churrasco is a cut from the rib of the ox beef characterised by its marbling and correspondingly very pleasing taste. Also known as Tira de Asado or Argentinean-style beef short ribs. Our Churrasco beef short ribs are cut differently, crosswise across the bone, so that each piece has larger, thin portions of meat interspersed with the rib making them perfect for grilling on a hot BBQ. Often referred to as ‘flanken’ style, or galbi in Korean cuisine.
These meaty short ribs are typically seasoned only with salt, then grilled for a few minutes on the BBQ and paired with chimichurri sauce. They are also suitable for cooking in a conventional home oven drizzled with olive oil, covered in foil, and cooked slowly at 180 degrees (fan assisted) for 30 to 40 minutes.
HOW WILL I RECEIVE MY EL CAPRICHO OX BEEF Churrasco?
You will receive one frozen bag of ready to cook El Capricho Ox Churrasco Beef Short Ribs vac pac delivered on ice pads.
PLEASE NOTE THAT WEIGHTS CAN VARY SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR EL CAPRICHO OX CHURRASCO BEEF SHORT RIBS.
### Andres Gaviño Lemon and Cinnamon Torta Biscuits
Andrés Gaviño is a family business, with a centenary tradition in the elaboration of traditional olive oil tortas from Seville.
Made by hand, one by one, each torta is unique and one-of-a-kind thanks to the delicate hands that shape them. Delicious, crunchy, with a dusting of cinnamon and lemon zest. Our tortas are made with premium quality extra virgin olive oil. All of our ingredients are premium quality, natural, raw materials. They are baked and ready to eat at any time of the day.
### Andres Gaviño Seville Orange Torta Biscuits
Andrés Gaviño is a family business, with a centenary tradition in the elaboration of traditional olive oil tortas from Seville.
Made by hand, one by one, each torta is unique and one-of-a-kind thanks to the delicate hands that shape them. Delicious, crunchy, with a dusting of brown sugar and seville orange zest. Our tortas are made with premium quality extra virgin olive oil. All of our ingredients are premium quality, natural, raw materials. They are baked and ready to eat at any time of the day.
### Andres Gaviño Olive Oil Torta Biscuits
Andrés Gaviño is a family business, with a centenary tradition in the elaboration of traditional olive oil tortas from Seville.
Made by hand, one by one, each Andrés Gaviño torta is unique and one-of-a-kind thanks to the delicate hands that shape them. Delicious, crunchy, our tortas are made with premium quality extra virgin olive oil. All of our ingredients are premium quality, natural, raw materials. They are baked and ready to eat at any time of the day.
### Andres Gaviño Rosemary Torta Biscuits
Andrés Gaviño is a family business, with a centenary tradition in the elaboration of traditional olive oil tortas from Seville.
Made by hand, one by one, each torta is unique and one-of-a-kind thanks to the delicate hands that shape them. Delicious, crunchy, with a dusting of sea salt and rosemary. Our tortas are made with premium quality extra virgin olive oil. All of our ingredients are premium quality, natural, raw materials. They are baked and ready to eat at any time of the day.
### Viña Tondonia Reserva 2012
GRAPE VARIETIES
70% Tempranillo, 20% Garnacha, 10% Mazuelo
WINE TASTING
López de Heredia is nothing if not a family business. Having been handed down through four generations to its present custodians María José, her sister Mercedes, and brother Julio, its old-school philosophy and elegant, long-lived Riojas have remained steadfast through war, fashion, and new technologies.
Set up during a boom for supplying a French market whose own vineyards had been ravaged by phylloxera, María José’s great-grandfather, Rafael, took inspiration from influential Bordeaux châteaux and purchased sites around Haro based on their suitability to emulate the regions that his new Gallic clientele base admired most. Today, Tondonia remains arguably Rioja’s greatest estate.
Made from a blend of Tempranillo, Garnacha, Mazeulo and Graciano, the estate’s flagship red is Viña Tondonia. Produced in a soft, elegant Médoc style, this is one of our favourite Riojas bar none. The 2012 is a dry vintage that resulted in lower yields of very healthy grapes that has delivered beautifully balanced wines for long ageing. Combines spicy and tertiary (brick dust, forest floor, and iodine) and polished tannins. A textbook Tondonia, no one should ignore this quintessential Rioja Reserva: Viña Tondonia represents the highest level requirements of the appellation!
After six and a half years of ageing in barrels, the wines are stored for another two years in the bottle before being marketed. The result is daunting. You will be amazed by its nose of vanilla, cocoa and leather. The second nose opens with fruit and rich notes of cherry brandy. The wine evolves every second in the glass for pure pleasure. The palate is opulent, tasty, finely balanced and the tannins are incredibly noble. Full of grace and vigour, it can still be kept in the cellar for a dozen years or be enjoyed now. 96 points from James Suckling, this is a Reserva legend.
FOOD PAIRING
Vina Tondonia Reserva 2012 goes well with all meat dishes, however it is the perfect partner to milk-fed lamb rubbed with garlic, rosemary and roasted in a wood-fired oven.
### Finca Pascualete Pastura with Truffle 180g
Pastura truffle cheese by Finca Pascualete has a a natural white-mould rind with a firm yet creamy texture, with small shavings of black truffle dispersed throughout. This pasteurised ewe’s milk cheese is a new addition to the Finca Pascualete cheeses, and is quickly conquering cheese lovers everywhere.
This award-winning black truffle cheese comes from the family-run Finca Pascualete estate in Extremadura, Spain, where cheese-making began around the beginning of the 13th century. Today, the cheeses produced are a result of the combination of centuries-old traditions with the most advanced technology and new health regulations, and achieve a unique high quality capable of surprising the most demanding of palates.
### La Rioja Alta Gran Reserva 904 'Seleccion Especial' 2015
GRAPE VARIETIES
90% Tempranillo and 10% Graciano
WINE TASTING
La Rioja Alta is one of the best traditional Rioja producers. 904, one of three Gran Reservas in the stable, is only produced in years deemed outstanding (this is the first since 2011). To add further appeal, this vintage is the first time a 904 will bear the designation Selección Especial, the hallmark of a genuinely great Rioja Alta.
Only gifted to exceptional vintages, this joins a list of legendary wines, including the 2010 890 and 2010, 2001 and 1964 vintages of Ardanza. This wine is a must-have for all but the narrowest of cellars. It will comfortably age for decades but can be enjoyed much younger if you want more vibrant fruit and structure.
Medium-high robe with an elegant garnet rim. Great aromatic complexity, with notes of wild strawberry, red cherry, plum, blackberry and cranberry combined with aromas of tobacco, brioche, ground coffee, caramel, cedar and cinnamon blossom. The alcohol and acidity are elegantly balanced on the palate and its polished, gentle tannins and freshness provide a smooth and refined mouthfeel. Fine, delicate and very long aftertaste, that will continue to be rounded with time in the bottle, making this new Gran Reserva 904 a wine with great cellaring potential.
FOOD PAIRING.
An ideal wine for the most special occasions and celebrations. Especially recommended with not too spicy meat and fish and chocolate desserts. Ideal as an after-dinner drink.
### Jaspi Blanc 2023
GRAPE VARIETY
70% Garnacha Blanca & 30% Macabeo
TASTING NOTES
Jaspi Blanc is a white wine from the D.O. Terra Alta produced by Coca i Fitó Celler. In 2006, the Coca i Fitó brothers decided to start a new project dedicated to the production of unique wines in the DO Montsant under the Coca i Fitó brand. Together they form a very good partnership, since Toni Coca has a long history in wine production and, on the other hand, Miquel Coca, thanks to his training as a chef and foreign trade, manages the image and marketing part of the winery.
Jaspi Blanc is made with grapes of the Garnacha Blanca and Macabeo varieties from old vines between 50 and 70 years old, from sandy-calcareous and granite terroir. This traditionally made white wine is aged for 3 months on lees but without battonage to preserve its freshness and achieve creaminess.
The terra alta white wine is made for a wide range of palates. Aromas of white flowers, such as orange tree, and flavours from white fruits such as pear and green apple, with hints of citric and Mediterranean herbs. A fresh and refreshing wine that is open and amiable.
FOOD PAIRING
Perfect with white meats, spicy Asian dishes, pasta, hearty salads and creamy cheeses.
### El Capricho Ox Morcilla 200g
El Capricho proudly presents its unique Morcilla de León. A product for connoisseurs and lovers of Morcilla that keeps in line with El Capricho's selection of high-quality artisan products.
Morcilla de León is a traditional product typical of the region, whose main ingredients are ox blood, fat and onions. An ancient Spanish recipe in a ready-to-eat format.
We recommend heating El Capricho ox black pudding over a medium heat in a saucepan or frying pan for 2-3 minutes, stirring gently with a wooden spoon. Accompany with toasted bread for spreading it on, and our El Chano red wine. It goes very well with rice and pasties. Once opened, keep in the refrigerator and consume within 48 hours.
### Galician Beef Cheeks 2Kg
Our Galician beef cheeks comes from retired dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef cheeks a distinct and unique flavour.
Deep in flavour, beef cheeks need a long, slow cook, to tenderise and release flavour. Cooked for hours, they're pull-apart-with-a-fork kind of beef. Beef cheeks provide a wholesome way to feed the whole family without compromising on taste. They are ready to put straight into the slow cooker or you can dice them for a hearty stew.
Our Galician beef cheeks come frozen in approximately 2Kg bags, each bag contains four large cheeks weighing 500g approx each.
### Iberico Pork Rack 2Kg
Our bone-in Iberico pork rack is found in the rib area of the loin of Iberico Pata Negra Pigs. With unctuous marbling running through the muscle, this roasting joint has the added bonus of having a bit more fat, resulting in extra flavour. Known as the “Wagyu of Pork” with its heavy marbling, it really isnt comparable to any other pork.
Containing one joint per pack, a Sunday roast for a special occasion will be the optimum setting to serve. Our bone-in rack is ready to put straight in the oven, meaning minimal to no prep for you, and more time with your guests. Very simply roasted on the bone, enables ease of carving, added depth of flavour for not only the meat but also the gravy too.
HOW TO COOK IBERICO PORK RACK?
The ideal joint for roasting whole or cutting into pork chops and cooking on a BBQ or frying pan. If there is any leftovers, cut into strips and toss in a hot wok for a quick midweek stir-fry.
HOW WILL I RECEIVE MY IBERICO PORK RACK?
You will receive one frozen vac pac of iberico pork rack delivered on ice pads. If you are not using the rack straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR IBERICO PORK RACK.
### Rincon de la Subbetica
Rincón de la Subbética was born in the first days of the harvest. It is an organic extra virgin olive oil produced by the experts who take care of the fruit throughout the year, dame from Hojiblanca single-varietal. It is a true masterpiece for the most demanding palates. It is a gastronomic journey to the essence of organic extra virgin olive oil.
The most awarded oil in Spain's history, and possibly the world, Rincon is an essential in every household. This oil was awarded the best Olive oil in the world a staggering 9 times.
An oil with great intensity, freshly cut green grass with hints of banana and citrus. It has a surprising flavour, initially a touch of almond is appreciated, which transforms into a great balance of itch and bitterness. Its flavour persists in the mouth.
### Albizabal Basque Gilda Pintxos
Our new gilda pintxo are handmade in Amurrio, Basque Country by our guindilla pepper supplier Albizabal. They come in a convenient plastic tupperware that you can store in the refrigerator and enjoy when you want with a glass or two of Txakoli!
La Gilda can be categorised as the first ever Basque pintxo. It’s strong, salty and pickled flavour bursts in your mouth like no other. A pintxo, that no matter where you go within the Basque Country, you will find it in most of bars.
The pintxo was created in the 1940s by brothers Blas and Antxon Vallés in their newly opened Bar Casa Vallés in San Sebastian where wine was served with plates of olives, guindilla peppers or salted anchovies. It is down to a regular customer called Joaquín Aramburu ‘Txepetxa’, who started to combine all three together in a toothpick.
The name Gilda comes from the 1946 film with the same name starring Rita Hayworth, where the femme fatale character Gilda has the same attributes as the pintxo…salty, green and spicy.
### Albizabal Piquillo Pepper Sauce
Our ready made piquillo pepper sauce adds subtle sweetness to pasta sauces, pizza bases, soups and al forno bakes. The Spanish piquillo is a small, red and pointed pepper that has no heat, and is commonly stuffed or grilled. Use the piquillo pepper sauce to create a rich glossy sauce and pour over baked cod for a Spanish-style dinner.
### Albizabal Guindilla Pepper Jam
Guindillas are small green peppers from the Basque Country. They are thin, slightly long with a green yellowish colour and soft skin. They are pickled in white wine vinegar of low acidity and a small amount of salt.
Albizabal guindilla pepper jam is a new delicious way to enjoy Basque guindilla peppers all year round. The jam has sweet and savoury notes with a spicy finish, making it the ideal partner to grilled burgers or meats, as a dip mixed with mayonnaise or with canned fish such as boquerones and anchovies.
### Asturiana Mestiza Rib Steak 1Kg
Our Asturian Mestiza rib steaks are a crossbreed between Rubia Gallega and Frisona cattle from Asturias. A cut that fuses the best of these two Spanish breeds to offer an exceptional combination of flavour, tenderness and quality. Mestiza represents a careful blend of lineages, meticulously selected to create meat that exceeds culinary expectations.
The cattle has been primarily raised in the east of Asturias, in the north of Spain, particularly in the mountain range of the Picos de Europa, including within the National Park of Covadonga.
Our Asturian Mestiza rib steaks come from retired dairy cows between 7 and 9 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these Spanish steaks a distinct and unique flavour. All our Asturian Mestiza rib steaks are dry aged for a minimum of 35 days.
HOW WILL I RECEIVE MY ASTURIANA MESTIZA STEAK?
You will receive one fresh Asturiana Mestiza steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR MESTIZA STEAK.
PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.
### Monopole Clasico Reserva 2020
GRAPE VARIETIES
Viura and others
WINE TASTING
CVNE have been producing Monopole in Haro since the beginning of the 20th century. The name was registered back in 1915, making it the white wine with the oldest registered name in Spain. Since then, it has been one of CVNE’s most prominent wines and a benchmark in households and hospitality.
Monopole is made from viura grapes, and its French name denotes that the wine comes from a single vineyard, a term originating from Napoleonic times.
CVNE Monopole Clásico is the story of a remake after 40 years, prepared in the same way as it was in the 1960s. In 2014, CVNE brought its historical winemaker Ezequiel García back to the winery, who had led wine production there for more than three decades. Known by the name of El Brujo (the wizard), he once again worked his magic with the re-edition of this 1960s Monopole, calling it Monopole Clásico.
The grapes used to produce Monopole Clasico are harvested from the Villalba de Rioja vineyard, over 5 hectares planted in calcareous soils 15 years ago with an east-facing aspect. The vines are trellis-trained to offer protection from the prevailing winds. At an altitude of over 600 metres. The grapes are hand-harvested in 20 kg boxes. The grapes are gently pressed, and the must is transferred (just like in the 1960s) into concrete tanks for static clarification. Alcoholic fermentation takes place in stainless steel tanks, and the wine is subsequently aged together with the fine lees in barrels and casks that have been used previously for different wines with capacities of 300, 400 and 500 litres. The wine is left to settle in the barrels and casks of varying capacities for around 8 months, during which periodic tastings are carried out.
FOOD PAIRING
Perfect companion with grilled white meats, fish and seafood. Serving temperature between 8ºC and 10ºC.
### Nordes Atlantic Galician Gin
Discover the allure of the Atlantic coast with Nordes Atlantic Galician Gin, Galicia’s very own premium gin. Created as a celebration of its native land, Nordes has quickly become a revolutionary gin, taking the familiar to the next level with its authentic feel and exquisite flavour.
Nordes Gin presents an enchanting blend of botanicals that reflect the coastal environment. On the nose, you'll be greeted by the bright, aromatic notes of juniper, complemented by the freshness of citrus and the floral hints of native Galician herbs. The unique base spirit is made using albariño grapes, enhancing the gin’s character. The palate reveals a smooth and crisp character, with a harmonious balance of botanical flavours, including hints of fennel and a touch of sea air. The finish is clean and refreshing, inviting you to take another sip.
Crafted in small batches, Nordes Gin is distilled using a unique process that infuses the spirit with the essence of Galicia. Part of what makes Nordes Gin so unique is its careful selection of botanicals. It features six botanicals that grow wild in Galicia, along with five sourced from overseas, each macerated separately until the exact aroma is achieved. We take our time to make it, so take your time to savour it. Each bottle reflects a commitment to quality and tradition, utilizing local botanicals to create a gin that tells the story of its land and sea.
This versatile Nordes Atlantic Galician Gin shines when paired with tonic water, garnished with a slice of fresh lemon or a sprig of rosemary to highlight its herbal notes. For a creative twist, try it in a gin and tonic with fresh berries or serve it in cocktails that showcase its vibrant flavours, such as a refreshing gin fizz.
### Prestes Tetilla Cheese DOP 0.8Kg
Quesería Prestes are a family business founded in San Simón (Vilalba, Lugo) in 1991, when it began producing the first pieces of cheese called San Simón da Costa. In the 2000s, Prestes established itself as a cheese factory. Its presence at gastronomic events, tastings, competitions (Alimentaria, Salón del Gourmet or Anuga) and achieving prestigious international awards, such as the World Cheese Awards, allowed it to make a name for itself in the cheese market as a leading company.
The D.O.P. Tetilla is characterised by its distinctive shape, which resembles a flattened teat. This mild semi-hard cheese has a pleasantly milky, slightly acidic flavour and is rich in fat on the palate. This cheese, easily recognisable by its format, comes from the region of Galicia in the far north-west of Spain. Known for its consistent quality and unmistakable flavour, Tetilla (D.O.P.) is made from first-class cow's milk.
Tetilla goes well with young, acidic and fresh wines such as Albariño or Ribeiro, or with red wines with little ageing, sweet wines made from moscatel grapes and even with light beers.
### Viña Real Gran Reserva Especial 2017
GRAPE VARIETIES
95% Tempranillo and 5% Graciano
WINE TASTING
Viña Real dates back to 1920. Today this winery is not only a winemaking pioneer in ageing Rioja Alavesa but a timeless brand that has always remained faithful to its roots, with authenticity and sincerity at the fore.
Ever since then, a meticulous balance between tradition and modernity has defined the shape and content of Viña Real.
2004 saw the inauguration of the new Viña Real winery in Laguardia, where the whole process takes place from receiving the grapes to dispatching bottled wines.
Rioja Alavesa grapes are at the very heart of this winery. The winery’s name was inspired by the proximity of its vineyards to the old Camino Real. Clinging to this same patch of earth and blending into the Cerro de la Mesa hill is a monumental 30,000-square metre vat: this is the Viña Real building, an iconic design built in 2004 that masterfully blends the construction into the Riojan terrain.
Ageing of CVNE Viña Real Gran Reserva Especial is carried out in new single-use barrels, where the wine remains for an average of 24 months, with manual racking taking place every 4 months in the first year and less regularly in the second year. The wine is clarified prior to bottling to achieve a cleaner, smoother and glossier product. Once in the bottle, the desired roundness will be acquired within a minimum of 3 years. It will reach its prime many years later.
Vivid and bright ruby-red in colour with garnet rims and high colour layer. Very intense and complex on nose highlighting notes from its barrel ageing (coffee, spices, toasted and balsamic) well combined with aromas of ripe red and black fruits and dried fruits.
A very smooth, unctuous wine in the mouth, evolving towards an intense, structured and long-lasting finish with a certain acidity that gives its freshness. At all times a sweet tannin is appreciated, perfectly integrated. It will evolve very positively in the bottle, having a long life ahead.
FOOD PAIRING.
This is the perfect partner to grilled red meats, game, oily fish and cured cheeses.
### Imperial Gran Reserva 2015
GRAPE VARIETIES
85% Tempranillo, 10% Graciano and 5% Mazuelo
WINE TASTING
The Imperial winery is a small and unique independent artisanal winery within the original CVNE facility in Haro, where the company was founded. This has been one of Spain’s finest wines since 1920 and is only produced in years of exceptional harvests in Rioja: Imperial.
The winery’s flagship wine was ranked the world’s best wine in 2013 by the prestigious American magazine Wine Spectator, becoming the first Spanish wine to receive this accolade.
It takes its name from a special bottling run for the English market in a bottle known as the Imperial Pint (an imperial pint is approximately half a litre).
The winery contains French oak vats of different capacities, and rigorous quality controls govern wine production. The wines are monitored using artisanal techniques adapted specifically for each plot. Barrels are aged inside their Eiffel facility, built by the popular architect’s studio in 1909.
Imperial Gran Reserva is an iconic Rioja and Spanish wine. It is only made when harvests are exceptional. This wine is designed to last and improve over time.
Deep ruby colour, with cherry notes. Great complexity and aromatic quality of compote fruit, licorice stick, and those from its ageing such as spicy and balsamic aromas. Light vanillas, toffees and chocolates also appear. The palate is smooth and silky, with well defined tannins and a long pleasant aftertaste.
FOOD PAIRING.
CVNE Imperial Gran Reserva 2015 is the perfect partner to grilled red meats, game, oily fish and cured cheeses.
### Imperial Reserva 2019
GRAPE VARIETIES
85% Tempranillo, 15% Graciano, Mazuelo and Garnacha
WINE TASTING
The Imperial winery is a small and unique independent artisanal winery within the original CVNE facility in Haro, where the company was founded. This has been one of Spain’s finest wines since 1920 and is only produced in years of exceptional harvests in Rioja: Imperial.
The winery’s flagship wine was ranked the world’s best wine in 2013 by the prestigious American magazine Wine Spectator, becoming the first Spanish wine to receive this accolade.
It takes its name from a special bottling run for the English market in a bottle known as the Imperial Pint (an imperial pint is approximately half a litre).
The winery contains French oak vats of different capacities, and rigorous quality controls govern wine production. The wines are monitored using artisanal techniques adapted specifically for each plot. Barrels are aged inside their Eiffel facility, built by the popular architect’s studio in 1909.
Imperial wines are only produced in years with outstanding harvests. They perfectly capture the essence of its soil and impeccable care of our Rioja Alta vineyards. Imperial has its own style: fine, precise and powerful.
This Imperial Reserva Rioja is deep garnet in colour with bluish hints at the rim. On the nose interesting aromas of wild berries and liquorice merge beautifully with notes of toffee, tobacco and undergrowth from barrel ageing. The palate reveals a wine characterised by its elegance, depth of flavour and fine, velvety tannins. The finish is long and complex.
FOOD PAIRING
Perfect with grilled red meats, casseroles and stews, cured cheeses and charcuterie.
### Contino Reserva 2020
GRAPE VARIETIES
86% Tempranillo, 6% Mazuelo, 6% Graciano and 2% Garnacha
WINE TASTING
Viñedos del Contino was born in 1973, establishing the “château” concept in
the Rioja region. Its wines are made exclusively from the vines planted on its 62 hectares. The estate’s vineyards embrace its ancestral home within a meander in the River Ebro, located in Laserna, near the village of Laguardia in the Rioja Alavesa winemaking region.
In the times of the Reyes Catolicos (Ferdinand of Aragon and Elisabeth of Castille) the distinction of 'Contino' was conferred on each of the continuation of the Life Guards who protected the monarchs and their family. The Contino Pedro de Samaniego was rewarded with the estate of Laserna from which the Contino estate derives its name. The Contino labels show a figure of Saint Gregory, founder of the Benedictine monastic order and the patron saint of vine growers.
Contino Rioja Reserva is a wine that perfectly expresses and reflects the San Rafael estate, where Viñedos del Contino is located. It expresses the liveliness of our vines, the fluid character of our soils and the great complexity of the universe of micro-plots into which the estate is divided. Moreover, this 2020 is a wine with great potential to progress over time. The nose is reminiscent of black fruit notes, very well balanced with the expression of its oak ageing. Both on the palate and in the aftertaste, it is a fluid, silky wine, with personality and reserve character.
FOOD PAIRING
Perfect with grilled meats, especially milk-fed lamb, casseroles and stews, cured cheeses and charcuterie.
### Malvasia Foie Gras Selection Box
Discover the complete curated selection of foie gras products by Malvasia in a beautiful presented foie gras gift set.
The perfect gift to surprise any foodie or to simply enjoy with family and friends!
The box includes five ready to open and eat foie products, that includes a can of Bloc of Foie Gras 130g, a large glass jar of Parfait of Foie Gras 190g, a can of Parfait of Goose Foie Gras 130g, a can of Mousse of Foie Gras 180g and large can of Mousse of Foie Gras with Black Truffle 200g
### Arroyabe Canned Seafood Gift Box
The Arroyabe Canned Seafood Gift Box you will find the most authentic flavours of Bermeo, a basque fishing village whose canning tradition has been historically linked to Bonito white tuna and seafood.
Discover the taste of canned bonito tuna from its origins, back to the 19th century with the intense flavour of bonito tuna in olive oil; the most tender part of the white tuna with our ventresca de bonito, deep and rich flavours of the sea with our sardines in olive oil; sweet and meaty mussels in a pickled sauce and lightly steamed cockles in brine.
### Arroyabe Bonito Tuna Gift Box
The Arroyabe Bonito Tuna Gift Box you will find the most authentic flavours of Bermeo, a basque fishing village whose canning tradition has been historically linked to Bonito white tuna.
Discover the taste of canned bonito tuna from its origins, back to the 19th century, with our bonito tuna in pickled sauce; as well as the most intense flavours of bonito tuna in olive oil; and the most tender part of the white tuna with our ventresca de bonito.
### Vega La Luna Verdejo 2024
GRAPE VARIETY
100% Verdejo
WINE TASTING
Selected from the best verdejo grapes cultivated in the Duero area. Expect balanced acidity, underlying minerality and rich ripe lemon. Refreshing and lively, its aftertaste invites you to go on drinking.
FOOD PAIRING
Excellent aperitif and as an accompaniment to salads, uncured cheeses and spreads, fish, seafood, and rice dishes.
### Pazo Barrantes 2020
GRAPE VARIETIES
100% Albariño
WINE TASTING
Although Pazo Barrantes has been the ancestral home to the Creixell family (owners of renowned Riojan labels Marques de Murrieta and Castillo Ygay) since the 15th century and where Albariño has been grown and made for generations, it was not until 1982, when the vineyards were re-planted and 1991, when the winery was built, that it became a commercial winery.
Located in the Salnés valley, the winery boasts 12 hectares that surround the 16th century Galician Palace. All the vines are trained high on supporting wires in the “Parral” trellis system, as is the local tradition, to guard against mildew and rot, and to assist ripening. The soil is sandy, acidic and shallow. Production is around 200,000 bottles per year.
After hand picking, the grapes are carefully de-stemmed and then gently pressed. The grape must is fermented in temperature controlled, stainless steel tanks at 10 degrees for approximately 60 days. The juice is left in contact with its lees for two months in the pursuit of texture and density. It is then aged in stainless steel tanks for seven months, 15% is aged in acaia wood, and spends 16 months in bottle before release. Bottled in June 2021 Pazo Barrantes develops an attractive aromatic complexity and mouth feel along its ageing in bottle.
A wide nuanced nose with ripe yellow plum and medlar fruit, subtle notes of bergamot and verbena underpinned by a fine balsamic background. Vibrant palate, well-balanced, fresh and textured. It shows a long and splendid finish.
FOOD PAIRING
Perfect with grilled white meats, rice dishes, grilled fish on the bone and seafood.
### 1880 Spanish Turron and Chocolate Selection
Made by “1880” these are the gold standard by which all other Turrons are compared.
The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication to maintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
This is the best selling product from 1880. A delicious turron and chocolate assortment consisting of more than 35 individually packaged servings and presented on an elegant 1880 tray ready to serve at the table.
The selection tray contains 8 different types of turron and chocolates. These include: turron de alicante, turron de guirlache, turron bombons, milk caramel bombons, bombonias, almond delights, chocolate mini puff pastries and milk chocolate and almond mini rounds. A real festive treat and perfect with afternoon tea or a glass of PX sherry.
### 1880 Cookie and Salted Caramel Turron 200g
Made by "1880" these are the gold standard by which all other Turrons are compared.
The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication to maintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
For sweeter palates, this turron is ideal thanks to its exquisite milk chocolate marinated with crunchy cookies and salted caramel. Irresistibly delicious.
### 1880 Bombon Rocher Turron 200g
Made by "1880", these are the gold standard by which all other Turrons are compared.
The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication to maintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
Innovative turron made with delicious hazelnut cream and decorated with a fine edible gold coating. The flavour and exquisiteness is above any other turron. You won't be able to resist trying it.
### 1880 Chocolate and Pistachio Turron 200g
Made by "1880", these are the gold standard by which all other Turrons are compared.
The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication to maintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
Delicious milk chocolate turron with selected pistachios. Nougat made with delicious pistachios, which pair perfectly with chocolate, delighting your palate. A hit on your Christmas table.
### 1880 Spanish Christmas Sweet Selection
This Spanish Christmas sweets selection is the perfect gift for Christmas.
Containing 4 units of each almond delights, mini puff pastry bites, almond crumble cakes & mini almond Crumble cakes, all individually wrapped and ready to eat.
A real festive treat and perfect with afternoon tea or a glass of PX sherry.
### 1880 Almond and Caramel Praline Turron
Made by "1880" these are the gold standard by which all other Turrons are compared.
The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication to maintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
Following a century-old artisan recipe, only flawless whole almonds are roasted and mixed with a mixture of sugar and honey. The mixture is molded and covered with wafers, then wrapped.
Turron de guirlache is best served sliced with coffee or crushed over ice-cream with Pedro Ximenez sherry. This turron is gluten-free.
### 1880 Turron de Yema Tostada
Made by "1880" these are the gold standard by which all other Turrons are compared.
The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication to maintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
Toasted Marcona almonds are mixed with sugar and marzipan and finished with a smooth layer of toasted egg yolk. Classic artisan turron with a unique flavour made with only the finest Marcona Almonds, with caramelized sugar on both sides.
Best served sliced with coffee, fruit or crumbled over ice-cream. This turron de yema tostada is gluten-free.
### 1880 Chocolate and Dulce Leche Turron
Made by “1880” these are the gold standard by which all other Turrons are compared.
The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication tomaintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
This new and exclusive turrón is packed with deliciously sweet and creamy caramel, smothered in between a casing of milk chocolatey praline, providing it with a wonderful flavor of hazelnuts and sugar. This world-class turron de dulce de leche is an amazing Christmas treat.
### Martinez Lacuesta Crianza 2020
GRAPE VARIETIES
100% Tempranillo
WINE TASTING
Bodegas Martínez Lacuesta was founded in 1895 in Haro by Félix Martínez Lacuesta. A winemaker, lawyer, politician and publicist, he was the first president of the National Association of Winegrowers and Wine Industries, as well as of the Rioja Wine Union. He was also one of the creators of the Regulating Board of D.O. Rioja, where he represented his fellow winemakers.
Faithful to Martinez Lacuesta's style, the wine is subject to traditional fermentation, with destemming, a light pressing and fermentation in vats. In January 2019, the wine passed to American oak casks where it aged for almost two years. The wine was then decanted four times using our traditional gravity method. It was bottled in late 2020 for a subsequent ageing, one of the keys to the production of their classic wines.
Martinez Lacuesta Crianza 2020 is a wine with a great frankness and aromatic intensity in which ripe fruit predominates: raspberries, red cherries, wild strawberries and redcurrants over a balsamic background of vanilla, toasted caramel, biscuits, coffee and sweet mint. On the palate there is great freshness and balance with smooth, amiable tannins. The aromatic harmony persists in the finish, with jammy red fruit, prunes, coffee, vanilla and caramel notes. A refined Haro vintage that is true to its origins.
FOOD PAIRING
Perfect with grilled white or red meats, game, rice dishes, legumes, cured cheeses and charcuterie.
### Vega La Luna Tempranillo 2024
GRAPE VARIETY
100% Tempranillo
WINE TASTING
Selected from the best Tempranillo grapes cultivated in the Duero area. After exhaustive controls of maturity, the grapes are harvested in the second week of October. Cold maceration process during some hours to obtain a beautiful colour and more intense and complex aromas. After this process, the clean most ferments under controlled temperature for 20 days. Under a dry and warm climate we obtain a grape with a perfect sanitary condition. Bright cherry in colour with violet reflections, it presents red fruits, balsamic and floral aromas. On the palate is fresh, full of flavour, with a pleasant finish.
FOOD PAIRING
This tempranillo red is ideal for paella rice dishes, pasta, fish and seafood.
### Licor 43 Chocolate
Licor 43 Chocolate is rich chocolate liqueur infused with the Licor 43 Secret Recipe. The unmistakable flavour is sweet, light and rich with aromas from selected spices and botanicals, paired ideally with the subtly floral tones of cocoa.
Chocolate first came to Spain after the discovery of cocoa beans in 16th century Mexico; Now, the iconic flavour is combined with the historical Spanish liqueur. Made with sustainably sourced and carefully selected cocoa.
Intense cocoa tones with a slight acidity adds a touch of freshness to the distinct sweet and vanilla notes of Licor 43. Toasted notes pair with both mature and dried fruits to create a rich chocolate aroma. A true temptation for the palate.
Subtle floral cocoa tones form a ideal balance with the fruity, spicy and botanical nuances of Licor 43, the texture of milk chocolate adds depth to the entire taste experience.
Enjoy it neat and chilled, or on the rocks.
### Licor 43 Crème Brûlée
A new creation by Licor 43 is inspired by one of the most famous desserts in the world: Crème Brûlée The result is a delicious cream liqueur that will delight your palate!
Its sumptuous flavour combines the aromas of the botanicals and citrus notes of Licor 43 Original with burnt sugar and vanilla and a surprising hint of salted caramel. A flavour you will not easily forget! Upon sipping it, the silky and creamy texture gives way to the complex aromas, revealing the botanical aromas and citrus fruit notes that are mixed with the vanilla and toasted sugar, not to mention a surprising final dash of salted caramel.
We recommend enjoying it chilled or with a generous amount of ice (but without diluting it), in order to fully appreciate its aromas and flavours. A delectable experience!
### Licor 43 Original
Licor 43 is a world-famous Spanish liqueur made from a secret recipe of 43 different herbs, spices, citrus and vanilla. Licor 43 has been produced in the city of Cartagena, Spain since the early 1900s. Licor 43 is one of the most popular liqueurs in Spain.
The history of Licor 43 dates back to Roman times. It is said that after the Roman Empire conquered Quart Hadas in the South East of Spain, they found a delicious drink made from citrus and various herbs.
Taste is the secret of its success. Licor 43 emits a bright golden glow that reflects its Mediterranean heritage. The diversity of ingredients, perfectly balanced sugars and alcohol deliver wonderfully layered flavours of vanilla, Mediterranean citrus and spice. Although perfect when enjoyed pure with or without ice, its flavours are so harmonious that it simply invites other drinks to be mixed with it and is unmatched in its versatility. All said and done, it is only really experienced by tasting.
### Frozen Galician Whole Beef Fillet 2.6Kg
WHAT IS GALICIAN BEEF?
At Basco, we only source the highest quality beef from Galicia in the Northwest of Spain. Our Galician beef fillet comes from retired dairy cows between 8 and 12 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving the fillet a distinct and unique flavour. All our galician fillets are dry-aged for a minimum of 7 days.
WHAT IS GALICIAN FILLET?
Also known as Filet Mignon, Tenderloin, and the Eye Fillet, this is the most sought-after Galician beef cut, prized for its tender quality. Our Whole Galician fillet is lean, mean, and amazingly tender which will melt in the mouth. Low in fat, but rich in flavour when cooked, this is a Rolls Royce of Galician beef, that can be enjoyed by either cooking it as steaks or roasting as a whole piece.
HOW TO COOK A GALICIAN FILLET?
The perfect way to cook and serve a Galician Fillet Steak is to bring the fillet to room temperature-for at least 6 hours. Cut the fillet steak into 3-inch thick medallions and salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barcecue for 4 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, slice thinly accross, season with salt flakes and serve on a warm plate or platter.
HOW WILL I RECEIVE MY GALICIAN FILLET?
You will receive one frozen whole Galician fillet vac pac delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR GALICIAN FILLET.
### Vega La Luna Rosado 2024
GRAPE VARIETY
100% Tempranillo
WINE TASTING
Selected from the best Tempranillo grapes cultivated in the Duero area. After exhaustive controls of maturity, the grapes are harvested in the second week of October. Cold maceration process during some hours to obtain a beautiful colour and more intense and complex aromas. After this process, the clean most ferments under controlled temperature for 20 days. Under a dry and warm climate we obtain a grape with a perfect sanitary condition. Pale salmon colour with pinkish reflections, it presents red fruits, balsamic and floral aromas. On the palate is fresh, full of flavour, with a pleasant finish.
FOOD PAIRING
Ideal for paella rice dishes, pasta, fish and seafood.
### Confit Suckling Pig Terrine 0.9Kg
The terrine is made from suckling pig confit at a low temperature for several hours, before picking manually to leave the meat as whole as possible along with its skin. The meat is then pressed into a mould to form a perfect rectangular block ready to portion. We only select piglets less than three weeks old and with a maximum weight of 4kg to 6kg.
Our confit suckling pig is a convenient ready-made product that only needs portioning and regenerating on a griddle to achieve the perfect crispy skin.
HOW TO COOK OUR CONFIT SUCKLING PIG TERRINE?
It is so easy to cook and serve our suckling pig terrine. Once defrosted, cut the terrine into the desired portion sizes and fry in a hot pan or griddle skin side down for 5 minutes, flip over and fry for a further 3 minutes. To serve the confit suckling pig, season the skin with salt flakes and serve on a warm plate with your choice of potatoes, apple puree and sherry juices.
HOW WILL I RECEIVE MY CONFIT SUCKLING PIG TERRINE?
You will receive one piece of frozen confit suckling pig terrine vacuum packed and delivered on ice pads. If you are not using the suckling pig terrine straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM TERRINE TO TERRINE, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR CONFIT SUCKLING PIG TERRINE.
### Fuego Deluxe BBQ Leather Apron
Designed in London and made at a small atelier in the Netherlands, our cross strap deluxe BBQ leather apron is the ultimate outdoor BBQ cooking apron: strong, light, comfortable and far more stylish than a standard cotton apron. A serious treat for any barbecue aficionado, loved by home chefs and professional alike.
Handmade from supple yet durable Italian leather, this best leather BBQ apron delivers unmatched quality and comfort. Over time, it develops a rich patina, gaining character and stories alongside your barbecue adventures.
We’ve tailored the silhouette to offer complete mobility while maintaining a smart, sleek shape. The lightweight feel allows effortlessly manoeuvring around the grill or smoker.
Fully adjustable at 5 points, this best leather BBQ apron moulds to your body for a custom contoured fit. Convenient clip hooks enable swiftly putting on and taking off this apron between grilling tasks and dishes.
A roomy front pocket equipped with two openings provides quick access to grilling tools, sauces, spices, and other BBQ essentials. Special tanning makes this best leather BBQ apron highly resistant to drips, stains, and splatters for easy cleaning.
These are aprons that are built to last a lifetime, with a warranty to match.
### Tigres Stuffed Mussels
Tigres are stuffed mussels, a classic pintxo from Bilbao made from a stuffing mix made with onions, chopped fresh mussels, paprika and tomato, stuffed into the actual mussel shell, coated with a thick bechamel sauce, rolled in flour, egg and breadcrumbs and fried until golden brown.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 stuffed mussels. Cook from frozen.
### Chicken Croquetas
The ultimate ready made chicken croquetas that you were looking for.
The base of this traditional Spanish croqueta is made from slowly cooked free-range chicken blended with a thick bechamel made from local Basque milk before rolling into bite size croquetas. The result is a rich chicken croqueta like no other.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.
### Txangurro Crab Croquetas
The ultimate Basque croqueta has to be made from Txangurro crab.
The base of this traditional Basque croqueta is made from a 'txangurro a la donostiarra' sauce, which in essence is a traditional armoricaine sauce of fresh crab meat flambé in cognac and cooked in a sauce of diced tomato, white wine, garlic and fresh herbs. The crab sauce is then blended with a thick bechamel made from local Basque milk before rolling into bite size croquetas. The result is a rich crab croqueta like no other.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
These crab croquetas make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 crab croquetas of approx. 40g each. Cook from frozen.
### Pack of 2 Galician Sirloin Steaks 10oz
Our best value sirloin steaks from Galicia. This pack of 2 Spanish sirloin steaks 10oz comes from retired Frisona dairy cows between 6 and 8 years old. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these sirloin steaks a distinct and unique flavour that you won't get out of any other steak.
HOW TO COOK A GALICIAN SIRLOIN STEAK?
The perfect way to cook and serve a Galician Sirloin Steak is to bring the steak to room temperature for at least 2 hours. Salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barbecue for 2 to 3 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, slice thinly across, season with salt flakes and serve on a warm plate or platter.
HOW WILL I RECEIVE MY GALICIAN SIRLOIN STEAK?
You will receive one tray with two frozen sirloin steaks vacuum packed and delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM STEAK TO STEAK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR GALICIAN SIRLOIN STEAK.
### Como en Casa Spanish Potato Omelette 500g
Spanish Potato Omelette - Tortilla de Patata or Tortilla Española - is one of Spain’s most popular snacks and essential in any tapas selection. It’s very versatile and we can’t think of anything it doesn’t go with!
Made with free range eggs, this large Spanish omelette can be eaten anywhere hot or cold and serves up to 4 portions. You can easily heat it up in the microwave at 800w for 4 minutes, in a conventional oven at 150ºC for 9 minutes or in a frying pan on both sides for 7 minutes.
Made from 100% natural ingredients with no additives, our Spanish omelette is lactose and gluten free.
### Victoria Malaga 33cl
Victoria Malaga is a refreshing lager with a balanced body and taste, perfect for drinking at any time of day. It is a light, golden colour and has a fine, sparkling, white head.
The story of Victoria Malaga beer is closely tied to the history of the city of Malaga. Malagueña y Exquisita, which means 'From Malaga and Exquisite', is not just a slogan but also the philosophy of the beer.
With the tourist boom of the 1960s, the famous Victoria Malaga advert was born, featuring a typical German tourist of the time, holding his boater hat, drying the sweat from his forehead, with a refreshing glass of beer. The advert became the icon of the city, bringing prosperity with him.
Its slogan, Malaga and exquisite, defines the soul of this beer: proud to be from Malaga and carefully made with the traditional slow maturation process, with a minimum of 12 days, ensures its exquisite flavour.
### Rosa Blanca 33cl
Born in Mallorca in 1927, Rosa Blanca is brewed with the traditional ingredients of a lager: barley malt, maize, rice, and hops. It is a well-balanced, creamy beer with hints of lightly roasted cereals.
Towards the end of brewing, when the beer is maturing, Citra hops are added to Rosa Blanca. They are added cold, at between 0 and 1 ºC, to extract the fruity aromas and citrus notes of this variety of hops, without any bitterness.
Rosa Blanca exhibits a golden pale colour, with light cream-coloured head. It is a balanced and very harmonized beer, where the mild malty sweetness combines with a soft bitterness. The mouthfeel is creamy and pleasant. A fresh Citra hop aroma is noticeable giving nice stone fruit notes and a characteristic hint of citrus, granting the Mediterranean touch to this very refreshing beer. It is recommended to be drunk between 5 º and 7º C
### Estrella Damm Inedit 33cl
Estrella Damm Inedit is made with two types of beer: traditional malted-barley beer and wheat beer. This wheat, or white, 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 one-of-a-kind beer
The beer was created in collaboration with the celebrated chef Ferran Adrià of El Bulli fame to be a perfect beer to partner food. It works especially well with bittersweet and spicy flavours. Slightly cloudy in appearance it's highly aromatic with a creamy fresh texture and pleasant lingering aftertaste.
Inedit was created to pair with a wide variety of culinary creations, even the most complicated citrus-based dishes or ones with bitter notes. Fantastic with starters, salads and oily fish, its versatility means it can also be paired with spicy or sweet-and-sour flavours. A highly dynamic beer that goes perfectly with the whole taste range.
### Martinez Lacuesta White Rioja Barrica 2023 / 2024
GRAPE VARIETIES
100% Viura
WINE TASTING
A white Rioja wine created from local Viura grapes. After a cold fermentation in stainless steel, the wine remains over its own lees in new Central European acacia barrels (10%), Allier French oak barrels (35%) and American oak barrels from Missouri (55%) for a period of three months. It further ages in bottle, a stage that is essential to ensure the long-term development of the wine.
A pale yellow-green colour with delicate golden hues resulting from its ageing in wood casks. In the nose there is a perfect integration of the subtle fragrances from the different woods over a honeyed background of fresh fruit. On the palate it has a fresh, creamy entrance, with a pleasantly delicate hint of oak which
ensures a complex finish. This is a wine that can be drunk now or laid down for some years to further increase its depth and complexity. Serve very cold at 8ºC.
FOOD PAIRING
Perfect with grilled white meats, rice dishes, grill fish on the bone or with creamy sauces, semi cured cheeses and charcuterie.
### El Capricho Ox Salchichon 500g
This artisan chorizo salchichon is made by El Capricho restaurant in Leon, one of the best steak restaurants in the world. A balanced mixture of ground ox beef and tasty fat from local Iberico pigs. The sausage is then dry-aged according to old Leonesian tradition and seasoned according to El Capricho's recipe.
The flavour of this distinctive ox salchichon sets it apart from many chorizo sausages.
El Capricho ox chorizo is a fully dry-cured chorizo, ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. No need for refrigeration.
### El Capricho Ox Chorizo 500g
This spicy chorizo is made by El Capricho restaurant in Leon, one of the best steak restaurants in the world. A balanced mixture of ground ox beef and tasty fat from local Iberico pigs. The sausage is then dry-aged according to old Leonesian tradition and seasoned according to El Capricho's recipe.
The flavour of this distinctive smoked ox chorizo sets it apart from many chorizo sausages.
El Capricho ox chorizo is a fully dry-cured chorizo, ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. No need for refrigeration.
### Gin Xoriguer 5cl
A cult gin from Mahon in Menorca, Xoriguer (pronounced sho-ri-gair) is one of the only gins in the world alongside Plymouth to have a geographical indication, Gin de Menorca. It was first made for the Britsh Sailors who were stationed on the Island between 1708 and 1802, who were hankering for some gin.
Xoriguer is still made in the same way, according to the 18th century recipe, commanding a devoted following of happy travellers. Gin Xoriguer is the result of a distillation in traditional copper stills, using high quality wine alcohol (eau-de-vie) and carefully selected juniper berries, which come from the neighbouring Mediterranean mountains, together with aromatic herbs. These herbs are the guarded secret of Xoriguer gin's original bouquet. Only the Pons family know the identity and proportion of this valuable ingredient, which is added behind closed doors and without witnesses, at the start of each distilling. The respect for tradition is such that the fuel still used today in the distillation is wood.
Gin Xoriguer is briefly stored in casks before being bottled. Xoriguer is the key ingredient in Menorca's most popular cocktail drink, called pomada. An authentic pomada is made from Gin Xoriguer, lemonade and ice.
### Tapas Dish Set of 6 - 15cm
WHAT IS A SPANISH TERRACOTTA TAPAS DISH?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta tapas dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the tapas dish is perfectly safe for all applications -- it contains no lead.
HOW DO I PREPARE MY TAPAS DISH?
On first use, our terracotta tapas dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY TAPAS DISH FOR?
This 15cm tapas dish set can be used for larger portions of nibbles like olives or nuts or smaller tapas portions. Please note that the measurement is the diameter across the top of the dish taken from the outside edge to the opposite outside edge, i.e., the measurement includes the thickness of the terracotta which is approximately 1.5cm in total (0.75 cm each lip). Therefore, the 'internal' measurement of the diameter is about 1.5cm smaller than the quoted measurement.
### Lavirtu Monastrell 2023
GRAPE VARIETY
100% Monastrell
WINE TASTING
A modern organic monastrell wine packed with red fruits, spice and soft tanins that make this red from Alicante very drinkable. On the palate, it is soft and fresh with a good level of acidity and a sweet rounded after taste that invites you to drink more.
FOOD PAIRING
Great with all types of tapas, grilled vegetables and white meats.
### The Toro Wine Box
Our Toro wine box is the perfect wine gift for any wine lover of Toro wines. The Toro collection box contains three bottles of Toro red wine from some of the best wineries in the region.
What's included in the TORO wine box?
Matsu El Picaro means ‘rogue’ or ‘rascal’, and this rapscallion of a wine is a youthful interpretation of the Toro region’s style. The grapes come from mature vines of over 50 years of age, but the wine spends only three months in oak, preserving their natural fruit profile. Vivid crimson-purple in the glass. Aromas are of ripe blackberries and raspberries, with subtle hints of fresh cocoa. The palate is bold yet supple, with ripe tannins and a mineral grip.
Hermanos Lurton Tempranillo is a young, fresh expression of Tempranillo aged for 6 months in 100% French oak by Bodegas Lurton. Nice deep red colour. Very expressive nose, with berries fruit, caramel and vanilla notes. Mouth is rich, structured, with supple tannins. We find aromas of red fruits, vanilla and a slight hint of balsamic.
Vega Sicilia is perhaps the most prestigious winery in Spain. Pintia, from Toro D.O. is an elegant, full bodied and intense expression of Tempranillo, with aromas and flavours of black fruit, spice and cedar. Grapes are sourced from vines planted at 700m altitude at a density of 1,000 vines per hectare. The wine is matured for 12 months in new oak, approximately 70% French and 30% American oak barrels. Beautifully concentrated, ripe baked blackcurrant and plum fruit, cedar wood notes overlaid with spice and minerality. Very distinctive, smooth and round with good concentration of dark berry fruits. Great length and good tannins. Suitable for drinking now, but with ageing potential of up to 15 years if store correctly.
### The Ribera del Duero Wine Box
Our Ribera del Duero wine box is the perfect wine gift for any wine lover of Ribera wines. The Ribera del Duero collection box contains three bottles of Ribera del Duero red wine from some of the best wineries in the region.
What's included in the Ribera del duero wine box?
Matarromera Crianza is a big, powerful and luscious ribera wine. Aged for 14 months in American and French wood with a further 12 months ageing in the barrel. The key note of this wine is the balance between the perfectly polished tannins and the sweet notes of fruit and spice. On the nose, bramble notes combine with strawberry and figs. The tannins add great structure on the palate and notes of vanilla, leather and coffee merge with soft blackberry fruits and a long, lingering spicy finish.
Valduero Una Cepa is one of the most emblematic wines produced by the historic Valduero winery located in Ribera del Duero. A single-variety Tempranillo (Tinto Fino) created from top-quality grapes grown on low-yield vines over 50 years old. To be precise, their 2600 plants produce 2600 kilograms of fruit. That is, each plant produces one bottle of wine and hence its name; Una Cepa (one vine). Valduero Una Cepa has an intense picota cherry colour and extraordinarily intense aromas. A complex and balanced wine, it offers a perfect blend of fruit and wood with delightful aromas of toast and vanilla, wild red fruit and leather, spices and lavender. Well-structured in the mouth with a perfect combination of alcohol and acidity, it has a fine elegant finish just as you would expect from a splendid example of a great Ribera del Duero red wine.
Vega Sicilia Alion is one of the classics of Ribera del Duero, Alion is the sister estate of the world famous Vega Sicilia. Here the wines are made in a more modern style than Vega Sicilia, typically displaying rich, generous fruit and lashings of spice thanks to 12 months spent in 80% new, mainly, French oak barrels. It has a particular richness about it that follows on from the spicy and slightly smoky aromas. The palate is full of ripe fruit and spiciness which is held together with mellow tannins, a firm minerality and well judged acidity.
### The Rioja Wine Box
Our Rioja wine box is the perfect wine gift for any wine lover of Rioja wines. The rioja collection box contains three bottles of rioja red wine from some of the best wineries in the region.
What's included in the Rioja wine box?
Murillo Viteri Crianza is a limited production Rioja Crianza from Bodegas Murillo Viteri, a fifth generation family winery located in the town of Cenicero right in the heart of Rioja. This Rioja crianza is made from selected grapes that belong to family vineyards that are over 35 years old. The wine is then aged for 14 months in American oak, followed by 8 months in deposit to blend properly all of its aromas and finished for 6 months in bottle, so the wine is perfectly rounded.
Carpess Crianza is made in Alfaro (southern Rioja) by Bodegas Egomei. A crianza aged for 12 months in French oak. A modern style Rioja with killer deep red fruits and spicy notes.
Marques de Murrieta Reserva is a classic gran marque Rioja from Logroño. It has a dark intense red colour, deep aroma of red and black fruits with hint of spicy oak. Full bodied and ripe style with a positive structure and long dark cherry and leathery oak finish. This is Rioja in a glass.
### Lavirtu Monastrell Rosé 2024
GRAPE VARIETY
100% Monastrell
WINE TASTING
A modern monastrell rosé packed with red fruits, rose petals and soft tanins that make this rose from Alicante very drinkable. On the palate, it is soft and fresh with a good level of acidity and a sweet rounded after taste that invites you to drink more.
FOOD PAIRING
Great with all types of tapas, salads, sushi and Asian dishes.
### Karina Spicy Banderillas 1Kg
Spanish pickles are one of the most popular Spanish pintxos. Banderillas are traditional in Northern Spain and especially popular in the Basque country and Navarra.
Banderilla is a small snack, typically eaten in bars, containing a gherkin, an olive, a cocktail onion, a small piece of bell pepper and one of chilli pepper pickled in vinegar.
An exquisite traditional-style appetiser that leaves a sting on the tongue and a smile on the face! This 1kg jar is ready to eat.
### Karina Spicy Banderillas 380g
One of the most popular Spanish pintxos, traditional in Northern Spain and especially popular in the Basque country and Navarra, these banderillas are now in a jar, ready to eat!
Banderilla is a small snack, typically eaten in bars, containing a gherkin, an olive, a cocktail onion, a small piece of bell pepper and one of chilli pepper pickled in vinegar.
An exquisite traditional-style appetiser that leaves a sting on the tongue and a smile on the face!
### The Ultimate BBQ Box
At Basco, we have curated the ultimate BBQ meat box with some of the best Barbecue ingredients that we stock. Our ultimate BBQ box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.
The box contains a whole rib steak from old cow beef by one of the best steak restaurants in the world El Capricho. This steak is sublime when cooked on the BBQ but make sure you bring to room temperature before cooking.
One box of our best selling red carabinero prawns, one of the most sought after prawns in professional kitchens worldwide, beautiful Carabineros are a large deep-sea red prawn species that hail from Eastern Atlantic into the Mediterranean Sea.
One pack of secreto iberico pork, which is a part of the top extreme of the loin’s top. In the traditional quartering of meat it is united to the loin’s fat or ‘hoja de tocino’. Sizzle this thin cut on the grill and the fat will immediately start to melt away, bathing the pork in lovely acorn flavoured juiciness. Iberico pork is famed for its beautiful marbling and no other cut displays this more deliciously than the secreto.
One pack of chistorra sausage from Navarra, a thinh sausage flavoured with garlic, salt and paprika and that works wonders when cooked on the BBQ.
We have also added one pack of Añana salt flakes from the Basque Country, so you can season your meats and prawns with the most amazing flavour these exquisite products deserve.
Finally, we have paired the box with one bottle of Valduero Una Cepa, a complex and balanced wine, that offers a perfect blend of fruit and wood with delightful aromas of toast and vanilla, wild red fruit and leather, spices and lavender. Well-structured in the mouth with a perfect combination of alcohol and acidity, it has a fine elegant finish just as you would expect from a splendid example of a great Ribera del Duero red wine.
You will receive all your ingredients in a chilled box delivered with ice pads. Please note that the rib steak, secreto iberico and carabinero prawns will arrive frozen. Defrost for 24 hours in the fridge before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your secreto pork and El Capricho old cow steak.
THE FROZEN ITEMS SHOULD BE STORED IN FREEZER.
### El Capricho BBQ Box
The ultimate BBQ steak box from one of the best steak restaurants in the world!
El Capricho BBQ box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.
The box contains a selection of ox beef cuts straight from El Capricho's organic farm. If you are a fan of steak, this is the ultimate steak box to go to!
El Capricho box contains one whole ox rib steak weighing around 1.2Kg, dry-aged for over 90 days from 4 year old ox. A whole ox short rib ready to slow cook on the bbq and a whole piece of ox chuck steak that you can cut into chunks and make the ultimate beef bourgignon.
All three meats are perfectly paired with El Chano, a red wine made by Jose Gordon the owner and chef of El Capricho. A fine and fruity wine, where red and ripe fruit and wild aromas stand out. The wine matures for 12 months in French oak and is the ideal accompaniment to El Capricho ox steaks and ox beef cuts.
You will receive all your ingredients in a chilled box delivered with ice pads. Please note that the ox beef steak, chuck and short rib will arrive frozen. Defrost for 24 hours in the fridge before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your ox beef cuts.
THE FROZEN ITEMS SHOULD BE STORED IN FREEZER.
### The Wagyu Brisket Box
Nothing can beat the succulent flavour of a slow cooked BBQ brisket, especially if this is from wagyu beef. At Basco, we help you select the best Barbecue ingredients for the ultimate BBQ brisket box. Our brisket box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.
The box contains on whole wagyu beef brisket, a popular cut of meat and goes down as a personal favourite down at Basco. It is taken directly from the Forequarter, so you get a beautiful texture and a rich and bountiful flavour. When it arrives at your front doorstep, you will see that it is highly abundant in marbling that allows it to melt into the meat as it starts cooking and throughout the rest of the process.
While your brisket is slowly cooking you can indulge into a pair of wagyu beef burgers cooked on the BBQ for the ultimate treat.
The box also includes one bottle of chimichurri sauce, a classic sauce from South America traditionally eaten with grilled steaks and perfect pairing to the BBQ brisket.
Finally the box includes one bottle of Samsara, a friendly wine in a modern style that hopes to bring the world a taste of the Priorat. A wine with freshness, fruit and minerality. A snapshot of the Priorat landscape in the form of a sip. Made from old vines from the regions of Gratallops and Vilella Alta. The main grape varietals are Grenache and Carignan, with a touch of Syrah and Cabernet Sauvignon. 12 months ageing in French and American Oak barrels. A balance of mineral harmony pegged to the Llicorella backbone, that opens to spice, ripe fruit, herbal notes and a consistent freshness.
You will receive all your ingredients in a chilled box delivered with ice pads. Please note that the wagyu brisket and burgers will arrive frozen. Defrost for 24 hours in the fridge before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your wagyu brisket.
THE FROZEN ITEMS SHOULD BE STORED IN FREEZER.
### The Prawn and Wine Box
If you are fan of barbecued prawns, this is the box to go for! There is nothing better than red carabinero prawns cooked on hot embers and served with a glass of chilled rose wine.
Our prawn and wine box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.
The box contains carabinero prawns, one of the most sought after prawns in professional kitchens worldwide, beautiful Carabineros are a large deep-sea prawn species that hail from Eastern Atlantic into the Mediterranean Sea. Known by a plethora of names, to the Spanish and Portuguese as Carabineros, to the English as Scarlet Shrimp or Cardinal Prawns, and to the French as the Crevette Imperiale, they are renowned for their jumbo size and striking bright red colour.
The box also contains one pack of our best selling cooking chorizo. This soft succulent sausage bursts with flavour and spice when cooked on the BBQ.
A jar of traditional Spanish allioli sauce is also included, so you can dip your bread and prawns before licking your fingers!
Finally, the box is paired with one bottle of Jose Pariente Victoria Rose, our best selling pale rose with intense and elegant flavours. Remarkable fruity tone of strawberry, raspberry, and pomegranate with scents of rose petals and jasmine. Smooth and nice, great balance. Lingering and fresh with cherry notes in the aftertaste.
You will receive all your ingredients in a chilled box delivered with ice pads. Please note that the carabinero prawns will arrive frozen. Defrost for 24hrs in the fridge before cooking.
THE FROZEN ITEMS SHOULD BE STORED IN FREEZER.
### The Galician Steak Box
Our Galician steak box is the ultimate BBQ steak box full of ingredients from this amazing region. The box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.
The box contains one Galician Rib Steak. From Galicia in the Northwest of Spain, our Galician beef range comes from retired Frisona dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour.
Alongside the steak, the box includes a whole cooked octopus vac pac and ready to cook on the BBQ or serve the traditional Galician octopus dish pulpo a feira.
For those with a sweet tooth, the box includes a traditional tarta de santiago ready to cut and serve with some clotted cream.
We have also paired this wonderful Galician BBQ steak box with a bottle Finca Millara Lagariza, a 100% mencia from Ribeira Sacra in the heart of Galicia. This light and fruity Galician red wine is fresh and tempting, the variety is very balanced with soft tannins, sweet and pleasant acidity with aromas of red strawberries and undergrowth.
You will receive all your ingredients in a chilled box delivered with ice pads. Please note that the rubia gallega rib steak will arrive frozen. Defrost for 24 hours in the fridge before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your rubia gallega steak.
THE FROZEN ITEMS SHOULD BE STORED IN FREEZER.
### The Baby Back Ribs Box
We have selected the best ingredients for the ultimate Spanish barbecued ribs. Our Baby Back Ribs Box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.
The box contains one pack of iberico pork ribs which are cut straight from the Iberico pork loin. They are very succulent and tasty whilst maintaining our excellent quality. They are smaller in size than ribs of a standard white pig, however the flavour of Iberico ribs is far superior.
We have also included a small pack for artisan quince paste so you can make the most amazing glaze to cook the ribs on the BBQ by following our recipe for Barbecued Iberico Pork Ribs with Quince Glaze.
The box also includes a whole butifarra sausage weighing 1Kg! The Catalan sausage similar in shape to a cumberland sausage, tastes like pork sausage should taste.
The box includes a bottle of Le Naturel Garnacha from Navarra. A red grenache low in sulphites that pairs perfectly with the sweet smoky ribs and can be served slightly chilled.
You will receive all your ingredients in a chilled box delivered with ice pads. Please note that the iberico ribs and butifarra sausage will arrive frozen. Defrost for 24 hours in the fridge before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your iberico ribs.
THE FROZEN ITEMS SHOULD BE STORED IN FREEZER.
### Looft Air Lighter 1
Looft Air Lighter 1 is the all electric grill & firelighter. The one, the only, the original. Okay, so it’s not like we invented fire or anything, but we made fire lighting real easy and that’s pretty damn cool.
Start and stoke charcoal – easy, quick and clean with superheated air in 60 seconds. No toxic and hazardous chemicals needed.
On/Off switch
Heats up to 700°C
Aluminum heat shield for quick cooling
No flame
Lights in 60 seconds
All Electric
No refill needed
Eco-friendly
Lights all fuels such as charcoal, briquettes and logs
3 year warranty
Stand/Bottle opener included
### Valduero Blanco 2022
GRAPE VARIETIES
100% Albillo
WINE TASTING
Valduero Blanco is a pioneer in making white wine from Albillo Mayor grapes. It is the first white wine made from Albillo grapes from la Ribera del Duero that has earned 95 points by Decanter magazine, making it the most awarded white wine in Ribera.
The grapes are hand-picked in their 12-hectare limited production 20 year old vineyard. The fermentation takes place at a maximum temperature of 19ºC. The wine ages on its own lees, gaining a power full amount of aromas.
Very light straw color, due to resistance to oxidative processes. Fruity aroma with a background of pineapple and grapefruit, typical of the Albillo variety. Balanced on the palate with a slight acidity. Serve very cold at 8ºC.
FOOD PAIRING
Valduero Blanco is the perfect wine to serve with grilled white meats, whole fish cooked on the bone, cured cheeses and charcuterie, especially Jamon Iberico de Bellota.
### El Capricho Ox Beef Chuck Steak 1Kg
We are delighted to announce that we have partnered with the world’s best steak restaurant El Capricho for the limited supply of selected ox beef cuts now available at Basco.
This robust cut, hailing from the shoulder, is marbled with fat and connective tissues that break down during slow cooking, resulting in meat that’s both tender and deeply flavoured. Ox chuck can be prepared in various ways to suit different tastes and occasions. It comes as a whole piece that you can cut into chunks which are ideal for stews and casseroles, or even ground for burgers or meatballs, offering a range of culinary possibilities.
Ox beef chuck is a staple for many comfort food recipes. It’s the go-to cut for classic dishes such as pot roast, where it’s slowly cooked with vegetables and broth until tender. It’s also ideal for beef bourguignon, a rich French stew that highlights the meat’s flavour, and for pulled beef sandwiches, where the cooked meat is shredded and mixed with barbecue sauce.
HOW TO COOK OX BEEF CHUCK Steak?
To unlock the potential of ox beef chuck, slow cooking methods are preferred. Braising, slow roasting, and smoking are ideal techniques that allow the connective tissues to break down over several hours, resulting in meat that is both succulent and easy to shred or carve. Sous-vide cooking is another method that can yield exceptionally tender results by cooking at a precisely controlled temperature for an extended period.
HOW WILL I RECEIVE MY EL CAPRICHO OX BEEF Chuck STEAK?
You will receive one bag of frozen El Capricho Ox Beef Chuck Steak vac pac delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR EL CAPRICHO OX BEEF CHUCK STEAK.
### El Capricho Ox Beef Short Rib 1.5Kg
We are delighted to announce that we have partnered with the world’s best steak restaurant El Capricho for the limited supply of selected ox beef cuts now available at Basco.
More tender and meatier than their beef or pork counterparts, Ox Beef Short Ribs are a versatile cut, well suited to slow cooks, as well as marinating and popping under the grill or on the barbecue. Left on the bone for maximum flavour, these ribs promise melting quality, showcasing the rich quality of the rib meat of El Capricho grass fed ox, sourced exclusively from heritage Iberian breed herds, reared in the great outdoors of Spain.
HOW TO COOK OX BEEF SHORT RIB?
This is a wonderful cut, on the bone for flavour, and a favourite of chefs for its versatile abilities, being at home in casseroles and slow cooks, as well as being well suited to marinating. If slow cooking lightly fry, before putting into a heavy casserole dish alongside a lightly fried mirepoix of onion, carrot, or celeriac and slow cook in red wine and beef stock.
HOW WILL I RECEIVE MY EL CAPRICHO OX BEEF Short rib?
You will receive one frozen El Capricho Ox Short Rib vac pac delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR EL CAPRICHO OX SHORT RIB.
### El Capricho Ox Beef Osso Buco 1.1Kg
We are delighted to announce that we have partnered with the world’s best steak restaurant El Capricho for the limited supply of selected ox beef cuts now available at Basco.
Taken from the ox shanks, Osso Buco literally means 'bone with a hole' in Italian and is famous for the Milanese slow cooking dish of the same name. The cut is ideal for braising, with the bone rich in marrow providing flavour and the meat promising melting tenderness. Sourced exclusively from El Capricho restaurant in Leon from Iberian ox beef herds reared at their own natural pace, on lush pastures to their full maturity.
HOW TO COOK OX BEeF Osso buco?
A cut increasingly appearing on restaurant menus as the delicious qualities of this cut become more recognised. Osso Buco the dish is typically made with veal shanks, but the ox beef alternative offers far more robust flavours as well as outstanding tenderness. Be sure to consult our recipe for tips, and serve with risotto made with saffron, and gratings of Parmesan cheese.
HOW WILL I RECEIVE MY EL CAPRICHO OX BEEF Osso buco?
You will receive one frozen El Capricho Ox Beef Osso Buco vac pac delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR EL CAPRICHO OX BEEF OSSO BUCO.
### El Capricho Ox Beef Rump 2Kg
We are delighted to announce that we have partnered with the world’s best steak restaurant El Capricho for the limited supply of selected ox beef now available at Basco.
Cut from the D-cap of the rump and perfect for a memorable centrepiece with ample marbling and succulent flavours. Sourced exclusively from El Capricho's own ox herds reared in the great outdoors to promise only the best flavour. Our ox rump is dispatched after being matured for over 20 days in our dedicated dry aging room, promising only the best quality.
HOW TO COOK OX BEEF RUMP?
Ox beef rump as a cut is versatile and can be used as a roasting joint, cut into steaks, pot roasted or in a steak tartare. Whatever method you decide to use when you cook it, it is worth mentioning that, due to the grass-fed nature of the ox beef, care must be taken to ensure not to cook it too quickly or overcooked as, this will lead to tough or chewy ox beef. But treat it well and you will be delighted.
HOW WILL I RECEIVE MY EL CAPRICHO OX BEEF RUMP?
You will receive one frozen El Capricho Ox Beef Rump vac pac delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR EL CAPRICHO OX BEEF RUMP.
### El Chano 2020
GRAPE VARIETIES
85% Mencía 85%, 13% Alicante Bouschet and 2% Palomino.
WINE TASTING
José Gordon has been a celebrity chef in Spain for a while, known mostly for his extremely high-quality steakhouse, El Capricho. But as one descends into the dark, orange-hued, dimly lit, and deeply shadowy, hand-carved clay cave of El
Capricho with table after table, catching unfamiliar words spoken by familiar accents from all corners of the globe, it quickly becomes obvious that he’s actually world famous.
José has since turned a lot of attention to his wine project, a continuation of his grandfather’s work and the ancient Mencía vines that average more than 100 years old (some own-rooted, pre-phylloxera era) and grown in the high desert between 800-1000m on iron-rich clay and sand that originated in the slate soils of nearby Monte Teleno, the tallest peak in the Galician Mountains.
El Chano is the result of the reactivation of old vineyards, most of which are over a hundred years old. The vineyards, cultivated with the traditional methods of organic farming, produce the grapes Mencia, Garnacha and Prieto Picudo. The result is a fine and fruity wine, where red and ripe fruit and wild aromas stand out. The wine matures for 12 months in French oak and is the ideal accompaniment to El Capricho steaks.
FOOD PAIRING
Best served with a superb piece of barbecued El Capricho steak.
### Iberico Pork Loin 1.4Kg
WHAT IS IBERICO PORK LOIN?
Iberico Pork Loin Lomo stands in a league of its own, distinct from regular Spanish pork offerings. The care given to the pigs' diet and their natural, stress-free environment results in meat that transcends expectations. Its delicate yet bold profile creates an experience that redefines what pork can truly embody.
Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.
HOW TO COOK IBERICO PORK LOIN?
The ideal joint for roasting whole or cutting into pork chops and cooking on a BBQ or frying pan. If there is any leftovers, cut into strips and toss in a hot wok for a quick midweek stir-fry.
HOW WILL I RECEIVE MY IBERICO PORK LOIN?
You will receive one frozen vac pac of iberico pork loin delivered on ice pads. If you are not using the cabecero straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR IBERICO PORK LOIN.
### Half Milk-fed Lamb 2.4Kg
WHAT IS MILK-FED LAMB?
At Basco, we only sell traditional Cordero Lechal.
Milk-fed lamb, called in Spain Lechazo or 'Cordero Lechal is a young lamb still at their milk feeding stage usually with 35 days of age before slaughter and 9 to 12 kg in real weight.
Here at Basco, we believe that the lives of our milk-fed lambs are of the utmost importance, from how they are reared on the farm, right through to being on your plate!
HOW TO COOK YOUR MILK-FED LAMB?
Traditionally, milk-fed lamb is roasted in a wood-fired oven with salt, oil and a touch of water to allow this prime cut to speak for itself and amaze the most discerning palate. The result is an incredibly soft textured meat, crispy golden skin that is creamy in texture, melting in the mouth with some light gamey notes.
This half lamb is made up of two milk-fed lamb quarters and is perfect for all occasions, whether it is a Sunday lunch, during Easter or for a summer barbecue. Why not be inspired and try cooking this authentic Spanish recipe, found on our Spanish recipes page.
HOW WILL I RECEIVE MY MILK-FED HALF LAMB?
You will receive two frozen vac-pac quarters of milk-fed lamb delivered on ice pads. If you are not using the lamb straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM LAMB QUARTER TO LAMB QUARTER, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR MILK-FED LAMB.
### Lavirtu Sauvignon Blanc 2024
GRAPE VARIETY
100% Sauvignon Blanc
WINE TASTING
Pale yellow with greenish reflections, clean and bright. The nose is exotic, we can find aromas such as passion fruit and lychee, mixed with citrus notes and stone fruits, such as peach. On the palate it has a very lively and fresh entry, with good acidity and a round finish.
FOOD PAIRING
This Spanish sauvignon blanc is an excellent aperitif and as an accompaniment to salads, uncured cheeses and spreads, fish, seafood, and rice dishes, etc.
### Vega Sicilia Macán Clásico 2018
GRAPE VARIETIES
100% Tempranillo.
WINE TASTING
Macán Clásico Rioja is an exceptional and refined wine, created by two powerhouses in the wine industry. Benjamin de Rothschild, the owner of the prestigious estates in Bordeaux, and Vega Sicilia, the renowned Spanish wine producer, have combined their expertise to deliver this outstanding Rioja wine.
The wine is made from Tempranillo grapes grown in the finest vineyards in Rioja, giving it its deep ruby-red colour and rich aroma. The wine boasts a complex flavour profile, with hints of dark fruit, vanilla, and spice, and finishes with a long, smooth aftertaste. It is a wine that deserves to be savoured and enjoyed with fine cuisine and good company. Aromas of blackberries and crushed stones with some black liquorice and violets, following through to a medium body with a solid core of fruit and such attractive fruit and fine tannins at the finish. Really attractive now.
FOOD PAIRING
Best served with a superb piece of barbecued rubia gallega steak and salad.
### Vega Sicilia Pintia 2019
GRAPE VARIETIES
100% Tempranillo.
WINE TASTING
Vega Sicilia is perhaps the most prestigious winery in Spain. Pintia, from Toro D.O. is an elegant, full bodied and intense expression of Tempranillo, with aromas and flavours of black fruit, spice and cedar. Grapes are sourced from vines planted at 700m altitude at a density of 1,000 vines per hectare.
Pintia Vega Sicilia wine is matured for 12 months in new oak, approximately 70% French and 30% American oak barrels. Beautifully concentrated, ripe baked blackcurrant and plum fruit, cedar wood notes overlaid with spice and minerality. Very distinctive, smooth and round with good concentration of dark berry fruits. Great length and good tannins. Suitable for drinking now, but with ageing potential of up to 15 years if store correctly.
FOOD PAIRING
Pintia Vega Sicilia is best served with roast suckling pig or milk-fed lamb from Castilla.
### Vega Sicilia Alión 2020
GRAPE VARIETIES
100% Tempranillo.
WINE TASTING
One of the classics of Ribera del Duero, Alion is the sister estate of the world famous Vega Sicilia. Here the wines are made in a more modern style than Vega Sicilia, typically displaying rich, generous fruit and lashings of spice thanks to 12 months spent in 80% new, mainly, French oak barrels. It has a particular richness about it that follows on from the spicy and slightly smoky aromas. The palate is full of ripe fruit and spiciness which is held together with mellow tannins, a firm minerality and well judged acidity.
FOOD PAIRING
Vega Sicilia Alion is best served with roast suckling pig or milk-fed lamb from Castilla.
### Vega Sicilia Unico 2013
GRAPE VARIETIES
97% Tempranillo and 3% Cabernet Sauvignon
WINE TASTING
Bodegas Vega Sicilia have been producing high quality wines for over 150 years, giving them an incredible historic legacy. The estate is located in Ribera del Duero, one of Spain's most prestigious wine regions. Producers in this area strictly follow traditional winemaking methods and are meticulous to the details. Vega Sicilia Unico is a world-class wine produced by the famous winery and is considered one of the most iconic and sought-after wines from Spain. This wine represents the pinnacle of quality and excellence this region and producer have to offer.
The Vega Sicilia Unico 2013 vintage is a blend of Tempranillo and Cabernet Sauvignon grapes, grown on the estate's own vineyard in the region. The wine is aged for a minimum of 6 years, this breaks down to 3 years spent in barrel and 3 years in bottle.
The resulting wine has expressive fruity character, complexity, elegance, and a long aging potential. On the nose, the wine is deep and intense, with dark fruit aromas, black cherry, blackberry, and blackcurrant, alongside subtle notes of spices, leather, tobacco, and cedar. On the palate, the wine is full-bodied with rich firm tannins, balanced well by subtle acidity and with a long and persistent finish.
FOOD PAIRING
Best served with beef, lamb, or game dishes. This wine is ready to drink now, but also has good ageing potential to keep into the mid 2030's.
### Vega Sicilia Valbuena 5° 2019
GRAPE VARIETIES
95% Tempranillo and 5% Merlot.
WINE TASTING
Vega Sicilia Valbuena 5 Año is a world class Ribera del Duero produced by the legendary winery Tempos Vega Sicilia. It is primarily made up of Tinta Fina, the local name for Tempranillo, with small amounts of Merlot blended in. Fruit is sourced from the 210ha Finca Vega Sicilia vineyard, planted at 700-900m altitude with a density of 2,222 vines per hectare.
This iconic wine is aged over five winters in barrel then bottled, hence the name: Valbuena 5º Año. The crucial first year of ageing takes place in smaller barrels, comprising 75% French oak and 25% American oak. The second year of ageing takes place in large oak vats and, during this stage, the wine gains elegance, complexity, tension and subtlety. Vega Sicilia Valbuena is the perfect balance between elegance, complexity and concentration.
The 2018 vintage is a particularly fresh, pure expression of this wine. Suitable for drinking now, but with potential to age for 25 years if kept in the right storage conditions.
FOOD PAIRING
All kind of red meats, game, bellota ham and dishes with rich sauces.
### Pan De Coca Folgueroles 250g
Pan de coca or pan de cristal, is an artisan rustic Spanish bread, produced by hand from 100% natural ingredients with no preservatives or additives.
Coca bread is a slow food, result of a patient craftsmanship. Made entirely by hand, the dough is shaped into cocas and allowed to ferment for over eight hours until it is ready for baking.
La Coca de Folgueroles is a business based outside Barcelona, that focuses exclusively on the artisan production of their famous coca bread.
Pan de coca is an excellent complement to all your meals. It is the famous bread used to make pan tumaca (tomato bread), works perfectly with Spanish ham charcuterie, cheeses, tapas, for breakfast or brunch or with a bowl of soup or gazpacho.
Ready baked, the bread only takes 20 minutes to defrost and only takes 4-6 minutes to warm in a pre-heated oven at 200°C or you can also toast it in your toaster, grill or barbecue.
### El Capricho Ox Steak 1.3Kg
We are delighted to announce that we have partnered with the world's best steak restaurant El Capricho for the limited supply of selected ox and old cow steak cuts now available at Basco.
The story of El Capricho restaurant in the tiny village of Jimenez de Jamuz in Leon is the stuff of gastronomic legend. For the last 25 years, its proprietor, José Gordón, has devoted himself almost religiously to the pursuit of the very finest meat to serve in his restaurant. Little could he have ever imagined that his lifetime's work would wind up in El Capricho's steak being judged as the world's absolute best by a series of renowned international publications.
It all starts with the animals. José travels far and wide to find the finest oxen available, choosing mature animals whose meat has been sculpted by a lifetime of work in the open fields. He brings each ox to his natural, organic farm in order to fatten them before slaughter, a process that typically takes 5 years, during which time the meat becomes marbled with the characteristic fat and subtle nuances which lend the final product an unmistakable taste. After slaughter, the meat is hung to cure at low temperatures for 60-100 days - intensifying the already spectacular flavours.
The result is meat unlike any other. Time Magazine called it "the perfect steak". American Vogue food writer Jeffrey Steingarten described it as "probably the greatest steak I've ever eaten". The guardian featured El Capricho as the best place to eat steak in the world.
HOW LONG IS EL CAPRICHO DE JOSE GORDON BEEF AGED FOR?
Our ox steaks from El Capricho have been dry-aged for between 60-100 days from older oxen that can vary in breed from order to order depending on availability.
HOW TO COOK EL CAPRICHO BY JOSE GORDON RIB STEAK?
This beef is traditionally cooked over charcoal however, it will cook beautifully on a plancha or on a cast iron griddle or pan – something heavy that will hold the heat evenly. The important thing to remember is that El Capricho by Gordon beef has sufficient fat within each steak and so just needs a light greasing of the pan. Lightly salt the steak on each side for 30 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Get to a medium-high heat sear on each side for 8-10 minutes. Allow to rest for at least 5 minutes on a warm plate, thinly slice and then further salt. Traditionally eaten with a crisp green salad and chips.
HOW DOES MY EL CAPRICHO BY JOSE GORDON OX STEAK ARRIVE?
You will receive one chilled vac pac of El Capricho by Jose Gordon Ox steak delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR EL CAPRICHO OX STEAK.
PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.
### El Capricho Old Cow Steak 1Kg
We are delighted to announce that we have partnered with the world's best steak restaurant El Capricho for the limited supply of selected ox and old cow steak cuts now available at Basco.
The story of El Capricho restaurant in the tiny village of Jimenez de Jamuz in Leon is the stuff of gastronomic legend. For the last 25 years, its proprietor, José Gordón, has devoted himself almost religiously to the pursuit of the very finest meat to serve in his restaurant. Little could he have ever imagined that his lifetime's work would wind up in El Capricho's steak being judged as the world's absolute best by a series of renowned international publications.
It all starts with the animals. José travels far and wide to find the finest oxen available, choosing mature animals whose meat has been sculpted by a lifetime of work in the open fields. He brings each ox to his natural, organic farm in order to fatten them before slaughter, a process that typically takes 5 years, during which time the meat becomes marbled with the characteristic fat and subtle nuances which lend the final product an unmistakable taste. After slaughter, the meat is hung to cure at low temperatures for 90 days - intensifying the already spectacular flavours.
The result is meat unlike any other. Time Magazine called it "the perfect steak". American Vogue food writer Jeffrey Steingarten described it as "probably the greatest steak I've ever eaten". The Guardian featured El Capricho as the best place to eat steak in the world.
HOW LONG IS EL CAPRICHO DE JOSE GORDON BEEF AGED FOR?
Our old cow steaks from El Capricho have been dry-aged for 21 days from crossbred cattle up to 17 years old.
HOW TO COOK EL CAPRICHO BY JOSE GORDON RIB STEAK?
This beef is traditionally cooked over charcoal however, it will cook beautifully on a plancha or on a cast iron griddle or pan – something heavy that will hold the heat evenly. The important thing to remember is that El Capricho by Gordon beef has sufficient fat within each steak and so just needs a light the greasing of the pan. Lightly salt the steak on each side for 30 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Get to a medium-high heat sear on each side for 8-10 minutes. Allow to rest for at least 5 minutes on a warm plate, thinly slice and then further salt. Traditionally eaten with a crisp green salad and chips.
HOW DOES MY EL CAPRICHO BY JOSE GORDON STEAK ARRIVE?
You will receive one frozen vac pac of El Capricho by Jose Gordon rib steak delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR EL CAPRICHO OLD COW STEAK.
PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.
### Vega Gourmet Cured Sheep's Milk Cheese 3.2Kg
This 5-6 month cured sheep milk cheese from La Mancha has a very intense flavour with wonderful creamy aromas. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. It has a complex savoury flavour with hints of caramel and a long intense finish.
Packaged in a 3.2kg wheel, this 'manchego style' cheese is small enough to handle and big enough to share.
Serve slices or wedges of this fragrant cheese as tapas or snacks with olives, accompanied by sherry, beer or sangria.
It is also makes a wonderful table cheese accompanied by traditional membrillo (quince paste), fresh fruit or honey.
### Carpess Wine Gift Set
Our Carpess wine gift set is the perfect wine gift for any wine of love of Rioja wines.
Carpess in the new rioja from Bodegas Egomei, a crianza aged for 12 months in French oak. A modern style Rioja with killer deep red fruits and spicy notes.
The rioja wine gift box contains two bottles of Carpess and comes in a beautifully branded carpess wine box.
### Malvasia Foie Gras Escalopes 130g
The best raw duck foie gras escalopes ready-sliced from whole Mulard duck foie gras with no preservatives, artificial colours, or flavours.
We recommend to defrost the foie gras escalopes in the refrigerator the day before. Before cooking allow the foie gras to come to room temperature for 15 minutes. Pan fry in a hot pan for 2 minutes on each side and serve.
Why not try serving it on toasted brioche with some fig chutney or Sauternes Jelly and accompany with some sweet wine, such as a Pedro Ximenez or a sweet Moscatel.
### Rubia Gallega Rump Joint 2.2Kg
WHAT IS OUR RUBIA GALLEGA RUMP JOINT?
Cut from the D-cap of the rump and perfect for a memorable centrepiece with ample marbling and succulent flavours. Sourced exclusively from 6-8 year old Rubia Gallega herds reared in the great outdoors to promise only the best flavour, our rump joints are dispatched after being matured for up to 35 days in our dedicated dry aging room, promising only the best quality for the festive table.
HOW TO COOK YOUR RUBIA GALLEGA RUMP JOINT?
Each joint up to 2.2Kg approx. Each joint serves up to 6-8 people. Serve with a glass of good red wine, roast potatoes and make a proper gravy from the pan juices. Please note that due to the differences in joint sizes, there may be some variation in the weight of your joint.
HOW WILL I RECEIVE MY RUBIA GALLEGA BEEF RUMP JOINT?
You will receive one frozen Rubia Gallega beef rump joint vac pac delivered on ice pads. If you are not using the joint straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM JOINT TO JOINT, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR RUBIA GALLEGA BEEF RUMP JOINT.
### Iberico Pork Belly 3Kg
WHAT IS IBERICO PORK BELLY?
Iberico Pork Belly comes from the underside of the Spanish Pata Negra pigs. The belly is naturally fattier than most other cuts and rich in nutty flavour from the pigs’ acorn-rich diet. Please note that the Iberico pork belly is fatter than the average pork belly.
Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.
HOW TO COOK IBERICO PORK BELLY?
Ideal for a slow cooked weekend roast...that's it! If there is any leftovers, cut into cubes and toss in a hot wok for a quick midweek stir-fry.
HOW WILL I RECEIVE MY IBERICO PORK BELLY?
You will receive one frozen vac pac of iberico pork belly delivered on ice pads. If you are not using the pork belly straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR IBERICO PORK BELLY.
### Santa Rosalia Wagyu Presa Steak 275g
Santa Rosalia Wagyu Beef is a great way to tap into the Wagyu phenomenon without the expense or inconvenience of a restaurant. Cooking a wagyu presa steak is a quick and simple operation provided you follow a few golden rules and being a frozen product means that you can experience Wagyu Beef in your home at a time and date that suits you.
Patxi Garmendia, Santa Rosalia's owner, goes to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. Santa Rosalia is Spain's oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain.
Each oxen has over 100 square meters to roam, much of the feed comes from the bi-product of the estate’s organic winery and they are settled on biodegradable beds. Even their diet is designed to reduce greenhouse gas!
High Quality Spanish Wagyu Beef
This incredible presa steak is as good as it gets! It has the shape of a rib-eye steak but without the price bracket. We recommend searing on both sides like a steak or cutting into small pieces and making wagyu skewers.
How long is wagyu beef aged for?
This beef is dry aged for 8-10 Days from cattle upto 40 months old.
What is the Marbling Grade?
Santa Rosalia Wagyu Presa steak has a marbling grade of up to 7.
How does my wagyu beef arrive?
You will receive 1 x 275g pack of wagyu presa steak frozen, delivered in a polystyrene box with ice pads. Thaw in the refrigerator for at least 24 hours. Wagyu beef should be taken out of the refrigerator a minimum of 2 hours before cooking to allow the meat to come to room temperature before cooking.
How to cook wagyu beef?
The important thing to remember is that Wagu beef has sufficient fat within each steak and so just needs a the greasing of the pan. The addition of fats such as butter or olive oil will only mask the unique beefy flavour of your wagyu steak. Lightly salt the steak 5 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Ideally use a cast iron skillet or griddle, get to a high heat and sprinkle with sea salt before adding the steak. Sear on each side for 2 minutes before lowering the heat and cooking to your liking. Allow to reast for at least 5 minutes on a warm plate.
PLEASE NOTE THIS PRODUCT HAS BEEN FROZEN FROM FRESH, SO PLEASE REFER TO THE NEW BASCO USE BY DATE LABEL.
### Arturo Sánchez Boneless Paleta Ibérica de Cebo 2.5Kg
WHAT IS BONELESS PALETA IBÉRICA DE CEBO?
Arturo Sánchez Boneless Paleta Ibérica de Cebo Shoulder Ham from Basco is produced from Ibérico pigs situated in Guijuelo, Spain.
This boneless shoulder ham, known in Spain as Paleta Ibérica has a rich nutty taste and can only derive from black pigs of the Iberian breed whose unique origin can be traced back through the ages. This ancient breed possesses many qualities, including the capacity to accumulate fat between the muscular fibres. This is what gives the ham its unique white streaks!
The main feature that distinguishes Ibérico from the rest of cured hams is the purity of the breed. The pigs are allowed to freely move around extensive wooded pastures known as Dehesas. At least a hectare of healthy pasture is needed to raise a single pig and all of the animals are fed on a diet of fresh grass quality acorns from Holm and Cork Oak meadows which gives the meat its exquisite taste and aroma.
WHAT IS PALETA IBÉRICA?
Paleta is the cured front shoulder ham. Because it is smaller, it cures much more quickly and has less time to age than a larger jamon (about two years, vs. three to four years for a ham).
Our Arturo Sánchez Boneless Ibérico Cebo Shoulder average weight 2.5Kg making it the perfect party feature. The size also makes this shoulder ideal for home consumption when you don't want a larger ham to carve.
Cured for over two years, this shoulder ham (paleta ibérica) comes from acorn-fed, free range, Ibérico pork, only found in the Southwest region of Spain. The rich acorn diet and outdoor exercise marble the meat, for a succulent ham that melts in your mouth.
HOW DO I PREPARE MY ARTURO SÁNCHEZ BONELESS IBÉRICO DE CEBO SHOULDER?
Sliced thinly, Ibérico ham glistens at room temperature and provides an unparalleled rich nutty flavour and tender texture. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use and it will only get better with time.
This boneless paleta ibérica is ready to slice either by hand or with a meat slicer.
HOW DO I STORE MY ARTURO SÁNCHEZ PALETA IBÉRICA DE CEBO?
Store your Arturo Sánchez Boneless Paleta Ibérica in the refrigerator. There is no cooking required. Unopened this ham can last 12 months. Once opened, this boneless shoulder ham can last up to one month if wrapped in cling film and stored in the fridge.
AVERAGE WEIGHT 2.5KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### Finca Míllara Lagariza 2023
GRAPE VARIETY
100% Mencia
WINE NOTES
Finca Míllara Lagariza is a joyful expression of the Mencía grape in its best terroir. Fresh and tempting, the variety is very balanced with soft tannins, sweet and pleasant acidity with aromas of red strawberries and undergrowth.
FOOD PAIRING
Perfect to accompany popular Galician cuisine and for a refreshing contrast to the varied Spanish tapas.
### Alhambra Reserva 1925 Gift Set
Looking for a authentic selection of Spanish craft beer for a gift?
Our Alhambra Reserva 1925 beer gift set is an ideal beer gift for any lover of unique craft beers and includes three bottles of world famous Alhambra Reserva 1925 beer.
Alhambra Reserva 1925 is the ultra premium beer, artistically crafted and reserved for the most demanding beer lovers. With its intense and exquisite flavour and elite design, bowling pin, embossed bottle. Slow crafted in Spain, Alhambra Reserva beer is made with the purest water from the Sierra Nevada mountains and the best cereals from the south of Spain, following the original recipe from 1925. A perfectly balanced, bitter sweet flavour with notes of bitter orange and a hint of caramel flavour at the end.
Order our Alhambra Reserva 1925 beer gift set today and get free delivery (Mainland UK) when you spend over £75!
### Er Boqueron Beer Gift Set
Looking for a authentic selection of Spanish craft beer for a gift?
Our Er Boqueron beer gift set is an ideal beer gift for any lover of unique craft beers and includes three bottles of our best selling beer Er Boqueron.
Er Boqueron is a Spanish artisan beer made from natural ingredients, using Mediterranean Sea water from an area near Valencia known for its level of purity. Er Boqueron does not contain added gas, no filtration or pasteurisation during the brewing process producing a light, refreshing and easy to drink beer.
Order our Er Boqueron beer gift set today and get free delivery (Mainland UK) when you spend over £75!
### Fresh Black Autumn Truffle
BLACK SUMMER TRUFFLE – TUBER UNCINATUM
The Black Autumn truffle (Tuber Uncinatum) also known as Tartufo Uncinato or Burgundy truffle, is very similar to our Summer Truffle, so much so that according to several scholars, it is actually an autumnal variety of this truffle.
The scientific name uncinatum derives from the Latin term uncinatus [hooked] due to the particular shape of its spores, characterised by membranes that, when observed under the microscope, reveal small hook-like filaments.
At Basco, we offer a NEXT WEEK SERVICE for fresh Spanish Black Autumn Truffle from the ground to your door. You place your order, we dig it out and deliver it the following week. Our customer services team will be in contact with you, once we have a delivery date. Our fresh black autumn truffles come from our supplier’s own cultivation fields, which guarantees a high-quality production and total food safety. You order, we send the dog out to sniff the truffles out, the truffles then get cleaned and prepared and sent express, it is that simple! The autumn truffle season in Spain runs between September and November. We offer our fresh black truffle is 100g portions. Call us to check the price of larger quantities.
QUALITY GUARANTEED
Our quality control is extremely rigorous because our reputation depends on it. Every single truffle we supply is carefully checked by our Managing Director before despatch, which is why we confidently offer our 100% money back guarantee if you are not satisfied with the quality. Our prices are highly competitive, and unlike other Truffle companies, if you order from us we round weights up, not down, so you will always get a better deal!
FRESH TRUFFLE INFORMATION
All fresh truffle orders are shipped in specialist refrigerated package, designed to ensure that Truffles arrive in optimal condition. Fresh Truffles are highly perishable, please refrigerate on receipt, full details of how to store your Truffles will be sent with the shipment.
SPEED – FRESHNESS GUARANTEED
Once found our Truffles are transported by air the same day or next day latest, to our UK Fresh Truffle distribution centre in Yorkshire. Here they are carefully washed, graded and dispatched to clients across the world. In fact we supply many Michelin Star chefs and restaurants. If our truffles were not arriving fresh we would soon know about it! When we receive your order, we will contact you within 24 working hours to advise the delivery date. Our truffles are always shipped using specialised refrigerated cold packaging by an express signed for courier service.
SERVING SUGGESTIONS
Finely grate with a microplane grater or shave using a truffle slicer. Great on scrambled or poached eggs on toast. Grate over risotto and pasta dishes, sauces, stuffings or on chicken or beef dishes.
### El Iberico
Love iberico charcuterie and would like a tapas kit full of iberico meats that you can open in seconds? The El Iberico tapas food box includes a selection of sliced chorizo and salchichon iberico, jamon iberico crisps and a bottle of Palacio Quemado tempranillo from Extremadura where iberico pigs roam free in the dehesas.
You can now enjoy this unique iberico inspired food box from the comfort of your own home with our El Iberico hamper box! There is no fuss, cooking or messing the kitchen, get it served within minutes!
Our El Iberico tapas box is part of our new monthly subscription boxes available on a 1, 2, 3 or 6 month purchase at reduced prices, order online now!
### I Love Chorizo
Love chorizo sausage and would like a tapas kit full of chorizo that you can open in seconds? The I Love Chorizo tapas box includes a whole chorizo sarta picante, a pack containing 6 spicy cooking chorizo sausages, a pack of sliced iberico chorizo and a bottle of fruity red mencia wine that pairs beautifully with the three types of sausage.
You can now enjoy this unique Spanish chorizo inspired food box from the comfort of your own home with our I Love Chorizo hamper box! There is no fuss, cooking or messing the kitchen, get it served within minutes!
Our I Love Chorizo tapas box is part of our new monthly subscription boxes available on a 1, 2, 3 or 6 month purchase at reduced prices, order online now!
### The Catalan
Love Barcelona and Catalunya and would like a tapas kit full of Catalan foods that you can open in seconds? The Catalan tapas box includes a whole butifarra sausage, a can of mousse de Foie from Malvasia, some cured cheese crisps and a bottle of crisp, fruity Can Xa cava that pairs beautifully with the sausage, foie and crisps.
You can now enjoy this unique Catalan inspired food box from the comfort of your own home with our The Catalan hamper box! There is no fuss, cooking or messing the kitchen, get it served within minutes!
Our Catalan tapas box is part of our new monthly subscription boxes available on a 1, 2, 3 or 6 month purchase at reduced prices, order online now!
### The Basque
Love the Basque Country and would like a tapas kit full of Basque foods that you can open in seconds? The Basque tapas food box includes a whole chistorra sausage, beautiful boquerones, bonito tuna and a bottle of authentic Txakoli from Getaria that pairs beautifully with both the sausage and fish products.
You can now enjoy this unique Basque inspired food box from the comfort of your own home with our The Basque hamper box! There is no fuss, cooking or messing the kitchen, get it served within minutes!
Our The Basque tapas box is part of our new monthly subscription boxes available on a 1, 2, 3 or 6 month purchase at reduced prices, order online now!
### Truffle Lover
Love truffle and would like a tapas kit that you can open in seconds? Our Truffle Lover food box includes a whole truffled fuet salami, truffled cheese, truffled crisps and a bottle of our best selling unoaked chardonnay that pairs beautifully with our truffle themed hamper box.
You can now enjoy this unique truffle flavoured food box from the comfort of your own home with our Truffle Lover hamper box! There is no fuss, cooking or messing the kitchen, get it served within minutes!
Our Truffle Lover tapas box is part of our new monthly subcription boxes available on a 1, 2, 3 or 6 month purchase at reduced prices, order online now!
### El Clasico
Nothing beats a classic tapas kit of chorizo, manchego cheese, manzanilla olives and a glass of Rioja reserva!
You can now enjoy traditional tapas from the comfort of your own home with our El Clasico hamper box! There is no fuss, cooking or messing the kitchen, get it served within minutes!
Our El Clasico tapas box is part of our new monthly subcription boxes available on a 1, 2, 3 or 6 month purchase at reduced prices, order online now!
### Malvasia Whole Duck Foie Gras Extra 0.6Kg
Our whole duck foie gras is fresh fat duck liver that has been fattened. Sourced from Spanish foie gras specialist Malavasia, duck foie gras is an exquisite delicacy, which is the result of an ancient tradition that is obtained by artisan methods.
The weight of each piece is variable between 500 and 600 grams. This weight is ideal for achieving good grilling performance (low fat melting) and appreciating the intense flavour of high-quality foie gras.
### Galician Bavette
Our Galician bavette comes from retired dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour. Our Galician bavette comes frozen in 2.5Kg bags, all bavette is dry-aged for up to 35 days to concentrate the flavour and ensure melting tenderness.
### Loza Truffled Fuet Sausage 150g
This fuet sausage is made from an old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with truffle and spices.
The flavour of this distinctive truffled sausage sets it apart from sausages of any other country.
Loza truffled fuet is a fully dry-cured fuet sausage, ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. No need for refrigeration.
### Familia Suarez Mojo Verde Sauce
Made by Famillia Suarez in Cuenca, central Spain, mojo verde is the classic sauce from the Canary Isles. Traditionally eaten with boiled potatoes it also makes a great accompaniment to grilled meats and fish.
This version is made with green peppers, coriander and purple garlic, a speciality of Famillia Suarez. The sauce is intense without being hot with a piquancy from the addition of wine vinegar and spices.
### Familia Suarez Black Allioli Sauce
Our Black Allioli is a twist on the classic garlic infused mayonnaise, perfect with rice, seafood, ,meats or even as a dip for chips. This allioli is made by the family run company Famillia Suarez and uses black garlic that provides rich balsamic notes to the allioli sauce.
This makes a great store cupboard stable to have on hand to pep-up any dish and take it to the next level.
### Familia Suarez Chimichurri Sauce
Made by Famillia Suarez in Cuenca, central Spain, chimichurri is the classic sauce from the South America. Traditionally eaten with grilled steaks, it also makes a great accompaniment to grilled pork, chicken or fish.
This version is made with choricero peppers and purple garlic, a speciality of Famillia Suarez. The sauce is intense without being hot with a piquancy from the addition of wine vinegar and spices.
### Cerveza Alhambra Reserva 1925
Alhambra Reserva is the ultra premium beer, artistically crafted and reserved for the most demanding beer lovers. With its intense and exquisite flavour and elite design, bowling pin, embossed bottle.
Slow crafted in Spain, Alhambra Reserva beer is made with the purest water from the Sierra Nevada mountains and the best cereals from the south of Spain, following the original recipe from 1925.
A golden amber colour and light toasted aroma and a thick, creamy head with good retention. Full bodied, firm and a well rounded pleasant flavour. A perfectly balanced, bitter sweet flavour with notes of bitter orange and a hint of caramel flavour at the end.
### Legua Spiral Smoker
Smoke your food with the Smoker from Legua and let the magic of smoke do the rest.
Give a masterful touch to your dishes by smoking with Legua smoking chip products.
This spiral smoker shape helps a clean and continuous combustion.
### Legua Olive Tree Wood Dust 360g
The smoke of olive wood is reminiscent of forest aromas and the essence of pepper and cinnamon. It brings a very suggestive caramel note.
Typical of Mediterranean cuisine, it tastes of countryside and honey. The flavours that make olive oil circulate through its sap, transmitting a distinctive touch to your meals.
Perfect pairing to red meats, chicken, pizzas, fish and vegetables.
Tip: you can add spices, liqueurs, lemon, rosemary, or garlic to enhance its flavour.
How to use: can be used in an Aladin cooker or in a sawdust smoker. Place the food to be smoked, allowing enough space for the smoke to circulate around it and penetrate it. Light the olive wood sawdust and let the magic of the smoke work for as long as necessary depending on the type of food and the quantity.
### Legua Orange Tree Wood Dust 360g
The smoke of orange tree is dense and offers very characteristic tones of liquorice.
Perfect pairing with chicken, poultry, pork, fish, shellfish, seafood and all kinds of vegetables.
Tip: you can add spices, liqueurs, lemon, rosemary, garlic to enhance its flavour.
How to use: it can be used in Aladdin cooker or in a sawdust smoker. Place the food to be smoked, allowing enough space for the smoke to circulate around it and penetrate it. Light the orange tree sawdust and let the magic of the smoke work for as long as necessary depending on the type of food and the quantity.
### Legua Holm Oak Wood Dust 360g
The smoke of holm oak is reminiscent of forest aromas and the essence of pepper and cinnamon. It provides a very suggestive caramel note.
Perfect pairing with fish, red and game meats, dairy products, and foie gras.
Tip: you can add spices, liqueurs, lemon, rosemary, or garlic to enhance its flavour.
How to use: can be used in an Aladdin cooker or in a sawdust smoker. Place the food to be smoked, allowing enough space for the smoke to circulate around it and penetrate it. Light the holm oak saw dust and let the magic of the smoke work for as long as necessary depending on the type of food and the quantity.
### Legua Cedar Wood Planks
Cook your food on a cedar wood plank and let the magic of wood do the rest!
Our pack contains two cedar wood planks ready to place the food on top and cook it. Each plank has a size of 30x14x0.9cm.
Perfect pairing with: Chicken, Beef, Pork, Seafood, Vegetables, Salmon, Tuna, Hake, and all types of fish.
Can be used on barbecues, grills, ovens, griddles, and conventional cookers.
### Legua Beech Wood Wraps
Cook your food rolled up with wood wraps and let the magic of wood do the rest.
Recommended for use on charcoal, gas, and electric barbecues and on any type of conventional cooker and oven. Each pack contains 8 wraps.
These BBQ wood wraps are the perfect pairing with fish, seafood, pork, poultry, red meats, cheeses and vegetables.
### Legua Holm Oak Wood Chips 700g
The smoke of the holm oak chips reminds us of the aromas of the forest and the essence of pepper and cinnamon. It provides very suggestive caramel tones.
The method of use is simple, the shavings are moistened about 20 minutes before use and placed directly on the charcoal or in a smoker, so that the smoke of this wood permeates the food.
Pewith with fatty fish, red meat, and game. Recommended for smoking dairy products and foie gras.
Tip: The Legua wood chip blend provides a unique range of flavours to create an exquisite combination to suit your taste.
Suitable for adding a masterful and magical touch to charcoal and gas barbecues or can even be used for conventional ovens.
### Legua Olive Tree Wood Chunks 2.5Kg
Whether you're a pit master or a rank amateur, smoking wood chunks bring flavour to your kettle, kamado or smoker that you can't achieve with charcoal alone. Olive chunks are pieces of wood from the pruning and cleaning of olive groves. These chunks are kiln dried and served in 2.5kg bags.
These chunks are ideal for foods that need to be cooked and smoked for a long period of time.
Perfect pairing with red meats, game meats, fatty fish, with all kinds of vegetables.
How to use your olive tree wood chunks?
You will need to soak the wooden chunks in water for at least 20 minutes, then add them to the glowing charcoal. They can be used on gas or electric barbecues but use a smoker or place them on a perforated aluminium tray.
### Jose Pariente Victoria Rose 2024
GRAPE VARIETIES
Grenache, Tempranillo and Viognier
WINE TASTING
“Victoria” is a recognition to the alma mater of Bodegas Jose Pariente, Victoria Pariente. Her children Martina and Ignacio pay tribute to their mother for sharing her passion for vineyard and wine. Made from three different grape varieties: Grenache, Tempranillo and Viognier. It shows great balance
between complexity and delicacy.
Pale pink colour. Intense and elegant flavours. Remarkable fruity tone of strawberry, raspberry, and pomegranate with scents of rose petals and jasmine. Smooth and nice, great balance. Lingering and fresh with cherry notes in the aftertaste.
FOOD PAIRING
Versatile and food friendly, this wine pairs well with appetizers, fish, seafood, salads, pasta and rice. It also matches with all smoked food and soft cheeses.
### La Chinata Truffle Mayonnaise
La Chinata truffle mayonnaise is an ideal sauce to give a more sophisticated and tasty touch to all your dishes.
With an Extra Virgin Olive Oil emulsion and a selection of the best truffles, a smooth, tasty and high quality mayonnaise with an exquisite truffle flavour has been created.
### Alvear Pale Cream
GRAPE VARIETIES
100% Pedro Ximenez
TASTING NOTES
Alvear Pale Cream is a pale sweet wine, which preserves the colour and freshness of a Fino with the gentle sweetness of a cream, creating a beautiful combination. The wine is aged under the criaderas and solera system, a traditional method involving rows of American oak casks that develop a clear layer of yeast know as the “Velo de flor” on top of the wine that prevents the wine from oxidation and gives it its characteristic aroma and flavour. This wine is aged for at least 2 years. Gold in colour with a delicate and flowery aroma. It is a lightly sweetened Fino with a medium-sweet flavour.
FOOD PAIRING
Perfect as a chilled aperitif, accompanied by tapas of olives, shellfish, ham, cheese, fish, snacks or sushi. Alvear Pale Cream Sherry is one of those rare wines which will happily partner with light and fruity desserts and can be used in cocktails or sangria.
### Enate Rosado 2024
GRAPE VARIETY
100% Cabernet Sauvignon
TASTING NOTES
The Cabernet Sauvignon variety is cultivated with meticulous care in Enate’s vineyards until reaching optimum ripeness in order to express its full potential. Intensely fruity on the nose revealing aromas of blueberry, raspberry, and pepper. The first sensation on the palate is one of mouth-filling meatiness, yet thanks to its beautifully balanced acidity it develops into a lively and easy-drinking wine. Its evolution on the palate is magnificent and is rounded off with a long and flavoursome finish with lingering varietal aromas. A wine with the soul of white wine and the body of a red.
FOOD PAIRING
Enate rosé pairs well with pasta, rice dishes, grilled white meats and soufflés.
### Arturo Sánchez Guanciale Ibérico de Bellota 1.6Kg
WHAT IS GUANCIALE IBÉRICO DE BELLOTA?
Our papada ibérica de bellota, also known as Guanciale in Italian, is a cured meat product prepared from pork jowl. In both Spanish and Italian, the name derives from the words “papada” or “guancia” which translates to cheek.
The cut is characterised by being a product of firm and compact consistency and shades that vary between pinkish white and yellowish white with red and bright meat. It is a soft texture piece, but of great intensity in taste and smell.
Guanciale Iberico is a piece made up of the subcutaneous tissue obtained from the regions of the neck and lower neck muscles. It consists of skin, marbled tissue and muscular tissue from adult pigs only fed with acorn during two montanera seasons. The jowl is rubbed only with sea salt and is naturally cured for more than 8 months.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Lomo Ibérico is kept alive.
HOW TO SERVE GUANCIALE IBÉRICO DE BELLOTA?
This is a very versatile piece of charcuterie with extremely soft texture, which is very tasty, and its taste lingers in the mouth. Slice your Guanciale Ibérico as thinly as possible and serve with excellent bread and wine. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in. For maximum taste, it is recommended to consume the Arturo Sanchez Guanciale at room temperature, between 20 and 25°C.
HOW TO STORE GUANCIALE IBÉRICO DE BELLOTA?
Our Guanciale Ibérico comes in a whole piece vacuum-packed. Keep refrigerated between 0 and 6ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, wrap tightly when stored and use within 1 month.
### Vaello Enamelled Paella Pan 30cm
Since 1950 Vaello has offered customers a wide range of paella equipment products manufactured to the highest standards of quality.
Vaello paella pans are made from enamelled steel. This is the authentic paella pan used to make traditional paella. Easy to clean and maintain, our paella pans come with 2 handles which are ergonomically designed for maximum cooking comfort. Please ensure you towel dry your paella pan after washing and rub some oil on it to prevent any rust from appearing.
The Vaello Enamelled Paella pan has 30cm in diameter and it’s the ideal paella pan for 2 to 3 people and makes 4 paella portions.
So why not get your paella cooking skills going with our Vaello enamelled paella pan 30cm and be the envy of family and friends this summer! You also get free delivery for orders over £75!
### Vega Sotuelamos Truffled Sheep's Milk Cheese 200g
Vega Sotuelamos truffled cheese is no ordinary cheese, it is a true gourmet experience. An authentic truffled cheese made in La Mancha that will surprise you from the moment you open it!
It’s incredible aroma welcomes and entices you to taste. The black truffles then work their magic in a splendid pairing with the rich elegant flavours inherent in this quality sheep’s milk cheese from La Mancha.
This truffle sheep cheese is wonderful on its own with a full-bodied red wine but also combines perfectly with many dishes including risottos, thinly sliced on an omelette or potato gratin and alongside some cured meats or with a drizzle of honey. It is the star attraction on any cheeseboard!
Made from pasteurised sheep’s milk, the cheese is cured for up to 6 months allowing time for the truffle to infuse into the milk and develop an intense cheese with complex notes of cocoa and woodland.
### La Chinata Charcoal Olive Oil
Our charcoal flavoured extra virgin olive oil with charcoal aroma is a flavoured oil made with the very best Extra Virgin Olive Oil from La Chinata, together with the aroma of charcoal embers, achieving a very particular smoky flavour.
We recommended to use charcoal olive oil for grilled meats and fish dishes, to accompany grilled vegetables such as tomatoes, aubergine or peppers, as well as for salads, pasta or pizza.
### Churros and Fizz
The perfect Valentine's gift for two to share! Surprise the one you cherish with a romantic gift you can both indulge in.
Nothing gets Spanish hearts beating more than delicious authentic churros dipped in hot chocolate accompanied by a glass or two of sparkling rose cava.
Our utterly scrumptious churros are cooked easily from frozen and are on another level when dipped in smooth hot chocolate sauce.
Our rose cava by Can Xa is rich with aromas of wild fruits and redcurrant. On the palate it has a long toasty length and a generous, sweet finish which is the perfect wine pairing to a night in!
### La Fragua Habitas Fritas in Olive Oil
Produced by the family business in La Rioja, these La Fragua Broad Beans in Olive Oil are ready to eat or cook. Tinned broad beans are particularly excellent with jamon iberico and a fried egg!
### La Fragua Butter Beans
Our large butter beans are creamy and melting which makes them perfect for use in casseroles, salads, dips or side dishes. Spanish white beans are an excellent product if you want to make real fast food.
### La Fragua Chopped Tomatoes 400g
Due to its special production method, La Fragua's Finest Tomato Flesh retains all the freshness of fresh Spanish summer tomatoes. It is a unique product because it combines the tomato juice with its pulp, which is chopped into the finest pieces.
Finest tomato pulp is particularly good for fish dishes, but also goes well with recipes that are prepared with raw tomatoes. This is because La Fragua's Finest Tomato Flesh has comparable flavours and herbal notes, as bright red as the sun-ripened crops. Our finest tomato pulp is rich in finely chopped tomato pieces and has a high liquid content. It can therefore also be used for long cooking times or with high temperatures (eg in the oven) prepared dishes.
### Burnt Manchego Cheesecake
Our take on a classic Spanish dessert: rich, creamy cheesecake made with Manchego DOP cheese and baked at a high temperature for a dark, deeply caramelised top.
Our ready to eat burnt manchego cheesecake is made from authentic manchego cheese DOP cream for an oozy centre that will get you to come back for more.
Each cake weighs 1.5kg and cuts into 16 slices. Remove from the box with the base. Defrost in the fridge the previous day (0-4°C) y serve. Optimum consumption temperature between 10-14°C. Once defrosted, do not refreeze, keep between 0-4°C and consume within 6-7 days.
### Malvasia Mousse de Foie Tasting Box
The ultimate tasting box of Mousse de foie gras! Foie gras gift sets are the perfect treat or as a foodie gift for this Christmas.
Mousse foie gras is fully cooked and ready-to-eat. We use nothing but duck foie gras, port wine, salt and sugar in our recipe, and the unique foie gras flavour comes through in every creamy bite.
Our tasting box includes three cans of 130g each of mousse de foie, mousse de foie with prunes and mousse the foie with truffle. Simple and pure, our mousse is the way foie gras was meant to be experienced. It makes the perfect addition to a charcuterie board and is a must-have at any dinner party.
We recommend bringing the mousses to room temperature for 5 to 20 minutes before consumption, to emphasise its taste at its best. To serve, it is best to open the two lids and push one side to extract the entire mousse onto a plate. Once opened, cut into thin slices. To do this, use a sharp knife, previously passed through hot water. You can also use a cheese wire. Serve the mousse on toasted bread with your choice of complements.
### Suckling Pig Leg 1.3Kg
WHAT IS OUR SUCKLING PIG LEG?
Our ready to cook suckling pig leg is a ready to cook joint perfect for 2 people to share. Succulent meat with crispy crackling in just 1 hour, this is the perfect suckling pig cut for those people that want a small joint without the fuss.
Unlike many commercially reared pigs, our piglets remain with their mothers for up to 21 days where they are entirely milk fed. This produces meat with the finest texture and flavour, meat of incomparable flavour and succulence with melt-in-the-mouth crackling.
WHAT CUT IS THE SUCKLING PIG LEG?
Our suckling pig leg comes from the hind quarter of the suckling pig.
HOW DO I COOK A SUCKLING PIG LEG?
Your suckling pig leg is oven ready. To cook, simply bring the suckling pig to room temperature and place in a a pre-heated oven at 200°C/390°F/Gas Mark 6 with the skins facing upwards for 1 hour until tender with a wonderful crispy crackling.
HOW WILL I RECIEVE MY SUCKLING PIG LEG?
You will receive one frozen vac pac of suckling pig leg delivered on ice pads. If you are not using the suckling pig straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM SUCKLING LEG TO SUCKLING LEG, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR SUCKLING PIG LEG.
### Arturo Sanchez Professional Ham Stand
Our Arturo Sanchez Professional Ham Stand features a heavy-gauge stainless steel ring within which the hoof is clamped. The ring gauge can also be adjusted into different positions depending on what part of your Jamon Iberico ham you are hand-carving.
The base of the holder is made of black High Impact Polystyrene (HIPS) for ease of cleaning and to remain hygienic. The base is also over an inch thick to ensure the ham holder stays firm when slicing delicious slices of Spanish ham.
Because of its brand reputation and the highest quality of material used in its manufacturing, our Arturo Sanchez Professional Ham Carving Stand is the standard against which all other ham holders are judged.
Our ham stand has a sophisticated rolling-disc system that enables you to turn the ham with effortless precision while the hoof remains secure. This exclusive feature is what makes our jamonero ham holder the most advanced in the world.
The ham sits on the base and can be set in various positions, depending again on the size of the ham. All of the hardware is made of solid, heavy gauge stainless steel, for a flawless presentation.
### Malvasia Mousse de Foie with Truffle 130g
Simple and smooth, our mousse is the way foie gras was meant to be experienced. It makes the perfect addition to a charcuterie board and is a must-have at any dinner party or christmas table.
Mousse foie gras is fully cooked and ready-to-eat. We use nothing but duck foie gras, black truffle and port wine for a luxurious taste, salt and sugar in our recipe, and the unique foie gras flavour comes through in every creamy bite.
We recommend bringing the mousse to room temperature for 5 to 20 minutes before consumption, to emphasise its taste at its best. To serve, it is best to open the two lids and push one side to extract the entire mousse onto a plate. Once opened, cut into thin slices. To do this, use a sharp knife, previously passed through hot water. You can also use a cheese wire. Serve the mousse on toasted bread with your choice of complements.
### Malvasia Mousse de Foie with Prunes 130g
Simple and smooth, our mousse is the way foie gras was meant to be experienced. It makes the perfect addition to a charcuterie board and is a must-have at any dinner party.
Mousse foie gras is fully cooked and ready-to-eat. We use nothing but duck foie gras, dried prunes and port wine for a luxurious taste, salt and sugar in our recipe, and the unique foie gras flavour comes through in every creamy bite.
We recommend bringing the mousse to room temperature for 5 to 20 minutes before consumption, to emphasise its taste at its best. To serve, it is best to open the two lids and push one side to extract the entire mousse onto a plate. Once opened, cut into thin slices. To do this, use a sharp knife, previously passed through hot water. You can also use a cheese wire. Serve the mousse on toasted bread with your choice of complements.
### Malvasia Mousse de Foie 130g
Mousse de foie gras is a delicacy made with slices of sautéed duck foie gras that are processed into a smooth, light, and spreadable paste.
Mousse foie gras is fully cooked and ready-to-eat. We use nothing but duck foie gras, port wine, salt and sugar in our recipe, and the unique foie gras flavour comes through in every creamy bite.
Simple and pure, our mousse is the way foie gras was meant to be experienced. It makes the perfect addition to a charcuterie board and is a must-have at any dinner party.
We recommend bringing the mousse to room temperature for 5 to 20 minutes before consumption, to emphasise its taste at its best. To serve, it is best to open the two lids and push one side to extract the entire mousse onto a plate. Once opened, cut into thin slices. To do this, use a sharp knife, previously passed through hot water. You can also use a cheese wire. Serve the mousse on toasted bread with your choice of complements.
### Squid Croquetas
Black squid croquetas – these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You’ll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case, using local squid pieces and squid ink from an authentic Basque croqueta.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.
### Arturo Sanchez Professional Ham Carving Apron
Observe any master ham slicer in Spain and there is one tool they cannot do without - a long, thin, flexible jamon knife.
Our ham knife by Arturo Sanchez is made from extremely sharp hardened stainless steel, for cutting the thinnest slices. Yet it is also very light and flexible, allowing the blade to conform to every part of your Serrano or Iberico ham.
A proper jamon knife is essential not only for cutting perfectly thin slices, but also because it allows you to cut from every part of a jamon, yielding more delicious ham to enjoy. And because of its quality, it is easy to sharpen and maintain.
Your knife will arrive in a cardboard sleeve and plastic bag. Wash by hand with hot soapy water and always keep sharp by using sharpening steel before use.
Blade Length approx. 11 Inch.
Keep away from children.
### Oven Ready Suckling Pig Quarter 1.3Kg
WHAT IS OUR OVEN READY SUCKLING PIG?
Our ready to cook suckling pig quarter is a convenience solution, consisting of a traditional quarter of Spanish cochinillo from Segovia, that you can cook in just 2 hours inside a thermoresistant plastic bag, preserving all the properties, flavour, freshness, juiciness and avoiding the hassle of preparing and knowing how to cook a suckling pig, plus there is no oven cleaning afterwards!
Unlike many commercially reared pigs, our piglets remain with their mothers for up to 21 days where they are entirely milk fed. This produces meat with the finest texture and flavour, meat of incomparable flavour and succulence with melt-in-the-mouth crackling. Our oven ready suckling pig quarter is 2 star Great Taste Award winner in 2017.
WHAT CUT IS THE OVEN READY SUCKLING PIG?
A suckling pig quarter includes either the front shoulder or back leg plus part of the best-end which includes the loin and ribs.
HOW DO I COOK A SUCKLING PIG QUARTER?
Your suckling pig quarter is oven ready. To cook, simply bring the suckling pig to room temperature and place the bag in the rack of a pre-heated oven at 200°C/390°F/Gas Mark 6 with the skins facing upwards for 2 hours until tender with a wonderful crispy crackling.
HOW WILL I RECIEVE MY SUCKLING PIG QUARTER?
You will receive one frozen vac pac of suckling pig quarter delivered on ice pads. If you are not using the suckling pig straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM SUCKLING QUARTER TO SUCKLING QUARTER, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR SUCKLING PIG QUARTER.
### Wild Tiger Prawns 10/20
WHAT ARE TIGER PRAWNS?
Our frozen whole tiger prawns are like no other prawn you have ever eaten! These prawns are great to cook on the bbq as the shell keeps the meat juicy or simply eat them boiled with some mayonnaise and create some fun when peeling them at the dinner table. They're individually frozen, so you don't have to take the whole box to defrost.
These prawns are excellent cooked in olive oil, garlic and chilli for an authentic gambas pil pil tapas dish. They have a meaty texture after defrosting and easy to shell and de-vein. Cook them on the grill with garlic butter, in pasta or rice dishes, curries, stir fries or any Asian style cooking, they are brilliant!
HOW MANY TIGER PRAWNS DO I GET WITH MY ORDER?
With an average weight of 1.1Kg, each box contains between 10/20 tiger prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness. Although our Prawns are sourced from Sanlucar's fish and seafood market, they are caught in the Eastern Central Atlantic Ocean (FAO 34.3.1 / FAO 37)
HOW WILL I RECEIVE MY TIGER PRAWNS?
You will receive one frozen box of tiger prawns delivered in ice packs. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 4 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF TIGER PRAWNS YOUR GET.
### Llum del Mediterrani Centenari
The purest olive oil in the world. When you open a bottle of Llum del Mediterrani, this premium extra virgin olive oil will see the light for the very first time.
Llum del Mediterrani is made from numbered and catalogued centenary olive trees of the rare olive variety Morrut grown in the lands of the Senia in Catalunya, caressed by the breeze of the Mediterranean Sea, in a small ecosystem of native varieties that are preserved unaltered with the passing of time.
A unique olive oil that has been pressed and bottled in semi-darkness, so you can enjoy its full flavour and all the intensity of its colour, in its purest state. Only 3020 bottles of this extra virgin olive oil, numbered 0001 to 3020 have been produced.
### Vega Gourmet Rosemary Sheep's Milk Cheese 3.6Kg
This Spanish artisan rosemary flavoured cheese is made from pasteurised milk characterised by the scent of wild plants, which the producer's own herd of sheep are fed with.
Although it's not technically correct to call it Manchego because of its rosemary's coating, this cheese is made by Manchego cheesemaker Vega Mancha using exactly the same ingredients and techniques.
Aged for at least 3 months, this cheese has an intense flavour with a pleasant rosemary aftertaste. But what a delight savory rosemary is, regardless of the official designation. The herb complements the entire complex herbal undertones of this extraordinary semi cured cheese. During the curing time, the cheese picks up just a little of the amazing aroma of the rosemary, adding an extra depth of flavour. It is still very much a Manchego flavour, but it is something more. Many people find it especially attractive to serve during the holidays.
It can be paired with white wines aged in oak band sherry. Pull out of the refrigerator at least 1 hour before serving.
### Valduero 6 Años Reserva Premium 2016
GRAPE VARIETIES
100% Tempranillo
WINE TASTING
Bodegas Valduero is one of Spain's most visionary and globally respected wineries. For almost 40 years. This family-owned run estate has been leading the way in Ribera de Duero which was one of the very first wineries to emerge from this highly coveted location to produce some of the most iconic wines in the world.
Bodegas Valduero was established by Gregorio García Álvarez in 1984, when only 30 wineries existed in Ribera del Duero. For over three decades, the region has flourished and so has the Bodega. Today, Gregory’s daughter Yolanda, one of Spain’s top oenologists, runs the 150-hectare estate helped with her sister Carolina who oversees the commercial side of the business. Their wines have won many awards and are renowned for their structure, freshness and complexity. They need time to reveal all their potential and for this reason, only Reserva and Gran Reserva wines are being made in the best years.
Traditionally, the vines are trained as low bush – producing very low yields – and planted exclusively with Tempranillo at 800 meters high. Very poor and dry soils combined with the harsh climatic conditions of the area – with cold winter and hot summer – are ideal for making wines of long life with great power.
The state of the art winery is sustainable using gravity to transport the freshly pressed must to the wine barrels which are stored in three underground tunnels. Yolanda believes long maturation in both barrel and bottle is absolutely necessary and meticulously selects each barrel to produce powerful and elegant wines that will last for decades.
FOOD PAIRING
All kind of red meats, bellota ham, cured cheeses, grilled oily fish such as tuna & salmon and dishes with rich sauces.
### Valduero Una Cepa 2019
GRAPE VARIETIES
100% Tempranillo
WINE TASTING
Bodegas Valduero is one of Spain's most visionary and globally respected wineries. For almost 40 years. This family-owned run estate has been leading the way in Ribera de Duero which was one of the very first wineries to emerge from this highly coveted location to produce some of the most iconic wines in the world.
Bodegas Valduero was established by Gregorio García Álvarez in 1984, when only 30 wineries existed in Ribera del Duero. For over three decades, the region has flourished and so has the Bodega. Today, Gregory’s daughter Yolanda, one of Spain’s top oenologists, runs the 150-hectare estate helped with her sister Carolina who oversees the commercial side of the business. Their wines have won many awards and are renowned for their structure, freshness and complexity. They need time to reveal all their potential and for this reason, only Reserva and Gran Reserva wines are being made in the best years.
Traditionally, the vines are trained as low bush – producing very low yields – and planted exclusively with Tempranillo at 800 meters high. Very poor and dry soils combined with the harsh climatic conditions of the area – with cold winter and hot summer – are ideal for making wines of long life with great power.
The state of the art winery is sustainable using gravity to transport the freshly pressed must to the wine barrels which are stored in three underground tunnels. Yolanda believes long maturation in both barrel and bottle is absolutely necessary and meticulously selects each barrel to produce powerful and elegant wines that will last for decades.
FOOD PAIRING
All kind of red meats, bellota ham, cured cheeses, grilled oily fish such as tuna & salmon and dishes with rich sauces.
### El Valle Olive Oil Crisps 150g
Our premium olive oil and Himalayan salt flavoured potato crisps from El Valle are a total crisp treat.
These crisps are very flavoursome with an intense aroma that will convert this crisp into a real treat. They are perfect aperitif with some olives and a glass of chilled beer.
These artisan Spanish crisps are very special, they have a light translucent texture, with an incredible extra crunch and an authentic Spanish crisp flavour.
Produced in Alicante by snacks El Valle, a crisp manufacturer with 20 years of experience in the sector. Based in Villena, near the Mediterranean Sea, their hand-crafted process allows tight control of quality and scrutiny of raw materials.
### El Valle Cured Cheese Crisps 150g
Our premium cured cheese flavoured potato crisps from El Valle are a total crisp treat.
These crisps are very flavoursome with an intense aroma that will convert this crisp into a real treat. They are perfect aperitif with some olives and a glass of chilled beer.
These artisan Spanish crisps are very special, they have a light translucent texture, with an incredible extra crunch and a rich and creamy cheese flavour.
Produced in Alicante by snacks El Valle, a crisp manufacturer with 20 years of experience in the sector. Based in Villena, near the Mediterranean Sea, their hand-crafted process allows tight control of quality and scrutiny of raw materials.
### El Valle Jamon Iberico Crisps 150g
Our premium Ibérico ham flavoured potato crisps from El Valle are a total crisp treat.
These crisps are very flavoursome with an intense aroma that will convert this crisp into a real treat. They are perfect aperitif with some olives and a glass of chilled manzanilla sherry.
These artisan Spanish crisps are very special, they have a light translucent texture, with an incredible extra crunch and a rich and nutty jamón ibérico flavour.
Produced in Alicante by snacks El Valle, a crisp manufacturer with 20 years of experience in the sector. Based in Villena, near the Mediterranean Sea, their hand-crafted process allows tight control of quality and scrutiny of raw materials.
### El Valle Black Truffle Crisps 150g
Our premium black truffle flavoured potato crisps from El Valle are a total crisp treat.
These crisps are very aromatic with an intense aroma that will convert this crisp into a real treat. They are perfect aperitif with some olives and a glass of chilled palo cortado sherry.
These artisan Spanish crisps are very special, they have a light translucent texture, with an incredible extra crunch and an aromatic truffle flavour finish.
Produced in Alicante by snacks El Valle, a crisp manufacturer with 20 years of experience in the sector. Based in Villena, near the Mediterranean Sea, their hand-crafted process allows tight control of quality and scrutiny of raw materials.
### Meater Pro
Introducing Meater Pro, the cutting-edge Wireless Smart Meat Thermometer. The ultimate kitchen tool that elevates your cooking experience to new heights!
Say goodbye to guesswork and overcooked meals, and hello to perfectly cooked meats, every single time.
MEATER PRO SPECIFICATIONS
Direct Heat Grill up to 550°C. Now you can leave the probe in the meat over an open flame while cooking and searing.
Wireless technology: equipped with Bluetooth 5.2 Coded PHY Long Range
With Smart Temp™ Multisensor technology, MEATER Pro finds the true lowest temperature of your meat, guiding you to the perfect meal.
Waterproof: deep fry and sous vide cook, then clean it in the dishwasher.
Fast Charging: by the time you finish exploring the MEATER app, you're charged for your first 2-hour cook. A short 15-minute charge is enough to last 12 hours.
Accuracy: lab tested through a 3-point calibration process, the sensors are ±0.1°C, and each MEATER Pro comes with a Certificate of Calibration.
Alerts: get alerts when to remove your meat from heat, how long to rest, and when it's time to eat. Set your own custom alerts based on internal and ambient temperatures or time to fully tailor your own cooking experience.
An app so friendly, you can leave it with your kids.
2 Year Warranty.
Grill, smoker, oven, pan, deep fryer, air fryer, sous vide.
With Flame Guard design, the probes ambient temperature limit is 550°C. Open fire grilling, deep frying, high heat searing... the world is yours.
### Almaoliva Arbequino
PRODUCT DESCRIPTION
Almaoliva Arbequino is the latest proposal of what for many is the cooperative that produces the best extra virgin olive oil in Spain. The perfect arbequina oil that best represents all the virtues and essences of this incredible variety of Spanish extra virgin olive oil.
Almaoliva Arbequino is an oil with personality. This is because Almaoliva Arbequino is a marvelous pack of the best essences of the Arbequina variety. The sun of Sierra Subbética in Cordoba, illuminates the olives that create an oil with a unique personality, thanks to its surprising flavour and aroma that will tantalise your taste buds.
An oil with great intensity, freshly cut green grass with hints of banana and citrus. It has a surprising flavour, initially a touch of almond is appreciated, which transforms into a great balance of itch and bitterness. Its flavour persists in the mouth.
### Vismara Whole Smoked Pancetta
Pancetta is the belly of the pig originating from the North of Italy. It is salt cured and smoked to add another dimension to dishes.
Our Italian smoked pancetta comes in a perfectly shaped square block piece, ready to cut into lardons, cubes or slice thinly to wrap any food or simply grill for breakfast.
Our pancetta if very firm and dry cured, lightly smoked with more flavour and lot leaner than most. A great addition to any or ideal for cooking and adding a hint of salt to a pasta dish.
This is a raw product and does require cooking before serving.
### Ferrarini Sliced Smoked Pancetta 500g
Smoked Pancetta is an Italian pork belly that is salt cured and smoked to add another dimension to dishes.
Our Italian smoked pancetta has been carefully sliced to the right thickness to avoid the slices from sticking between each other and breaking when you peel them off.
Our sliced smoked pancetta is ready to use. Wrap up a scallop, parcel up a chicken breast or cod or use it as a crispy topping to a tasty Italian salad or pasta dish.
This is a raw product and does require cooking before serving.
### Caviar Nacarii 30g
Caviar Nacarii sturgeon grows naturally and sustainably in the clear waters of the River Garona, in the heart of the Val d’Aran. The purity of the water coming from the snowmelt of the Pyrenees and an incomparable natural setting give Caviar Nacarii its quality and transparency of flavour.
Caviar Nacarii only sells fresh caviar that is never pasteurised. This is why they have a live product that evolves with age, and is rich in nuances and source of varied sensations, depending on the maturity.
Their traditional range of caviar has the excellence of flavour that the brand Caviar Nacarii stands by. The size of the roe is that of the standard Siberian sturgeon, with a diameter of between 2.5 and 3 millimetres.
The caviar is obtained from Siberian sturgeon (Acipenser baerii) through 2 extractions per year in spring and autumn, following the natural cycles of the female sturgeon.
### Fresh Black Summer Truffle
BLACK SUMMER TRUFFLE – TUBER AESTIVUM
Tuber Aestivum or Black Summer truffle is a species of truffle found in almost all European countries. They have a hazelnut-like aroma and are prized for their gastronomic qualities. They are used in the haute cuisine of France and Italy, sometimes as a less expensive, milder substitute for the Périgord black truffle (T. Melanosporum) when the latter are not available.
At Basco, we offer a NEXT WEEK SERVICE for fresh Spanish Black Summer Truffle from the ground to your door. You place your order, we dig it out and deliver it the following week. Our customer services team will be in contact with you, once we have a delivery date. Our fresh black summer truffles come from our supplier’s own cultivation fields, which guarantees a high-quality production and total food safety. You order, we send the dog out to sniff the truffles out, the truffles then get cleaned and prepared and sent express, it is that simple! The summer truffle season in Spain runs between May and September. We offer our fresh black truffle is 100g portions. Call us to check the price of larger quantities.
QUALITY GUARANTEED
Our quality control is extremely rigorous because our reputation depends on it. Every single truffle we supply is carefully checked by our Managing Director before despatch, which is why we confidently offer our 100% money back guarantee if you are not satisfied with the quality. Our prices are highly competitive, and unlike other Truffle companies, if you order from us we round weights up, not down, so you will always get a better deal!
FRESH TRUFFLE INFORMATION
All fresh truffle orders are shipped in specialist refrigerated package, designed to ensure that Truffles arrive in optimal condition. Fresh Truffles are highly perishable, please refrigerate on receipt, full details of how to store your Truffles will be sent with the shipment.
SPEED – FRESHNESS GUARANTEED
Once found our Truffles are transported by air the same day or next day latest, to our UK Fresh Truffle distribution centre in Yorkshire. Here they are carefully washed, graded and dispatched to clients across the world. In fact we supply many Michelin Star chefs and restaurants. If our truffles were not arriving fresh we would soon know about it! When we receive your order, we will contact you within 24 working hours to advise the delivery date. Our truffles are always shipped using specialised refrigerated cold packaging by an express signed for courier service.
SERVING SUGGESTIONS
Finely grate with a microplane grater or shave using a truffle slicer. Great on scrambled or poached eggs on toast. Grate over risotto and pasta dishes, sauces, stuffings or on chicken or beef dishes.
### Añana Salt Flakes 500g
In the oldest town in Alava (Basque Country) and in what were waters of a vast sea 200 million years ago, stands the Salt Valley of Salinas de Añana. A magnificent outdoor cultural landscape formed over more than 5,000 platforms on which the saltwater s poured to obtain salt through solar evaporation. A unique and extensive network of wooden channels distribute the water to the most remote corners of the Salt Valley.
Sal de Añana’s quality is guaranteed by both its completely traditional and organic production but also, by the acclaim and acknowledgment of some of the worlds top chefs of international renown such as Martin Berasategui, Joan Roca, Pedro Subijana, Andoni L. Aduriz, Eneko Atxa, Daniel Garcia, Diego Guerrero and Patxi Eceiza. As well as the Marques de Riscal bodega, who between all of them have a total of 22 Michelin Stars.
All these top chefs, attest the quality of Añana Salt and use it in their restaurants.
500g Pack / Store in a dry and cool place
### Jaspi Negre Monsant 2021
GRAPE VARIETY
45% Grenache, 25% Carignan, 15% Syrah and 15% Cabernet Sauvignon
TASTING NOTES
Jaspi Negre is a red wine from DO Montsant, made from grapes deriving from a range of diverse soil types. This wine is made to please an ample majority: friendly and with a marked personality. Ripe red and black fruits, herbaceous notes, as well as spice, with soft velvety tannins for structure. A powerful wine that is well structured, yet approachable. On the nose, it has a penetrating mix of ripe red and black berries, with a touch of spice (anise). The barrel ageing is present in both the nose and palate, adding complexity without reducing the wine’s essence. On the palate, it is robust, structured and textured. Pomegranate, strawberry, bitter chocolate, ash, thyme and cardamom. Soft, present tannins. Lengthy notes of berry fruits. Intense, spicy and very persistent.
FOOD PAIRING
Perfect with white and red meats, game, spicy dishes, pasta, hearty salads and cheeses.
### Tarta de Santiago Almond Cake 700g
Tarta de Santiago is a traditional Spanish almond cake which originated in Galicia and that carries the name of the main city in the county but also the name of Spain’s patron saint Santiago (Saint James).
Dating back to the Middle Ages, authentic Tarta de Santiago has the cross of St James iced on the top.
Our ready to eat tarta de Santiago cake is made from ground almonds for a crumbly texture. Each cake weighs 700g and measures 27cm in diameter by 2cm height and cuts into 6 to 8 slices.
### Samsara Priorat 2021
GRAPE VARIETY
50% Grenache, 35% Carignan, 10% Syrah and 5% Cabernet Sauvignon
TASTING NOTES
A friendly wine in a modern style that hopes to bring the world a taste of the Priorat. A wine with freshness, fruit and minerality. A snapshot of the Priorat landscape in the form of a sip. Made from old vines from the regions of Gratallops and Vilella Alta. The main grape varietals are Grenache and Carignan, with a touch of Syrah and Cabernet Sauvignon. 12 months ageing in French and American Oak barrels. A balance of mineral harmony pegged to the Llicorella backbone, that opens to spice, ripe fruit, herbal notes and a consistent freshness.
Samsara has a deep ruby colour, on the nose it shows ripe red fruits, hints of mandarin, herbaceous notes, minerality, green tea, cassis and spice. Well-integrated barrel presence. On the palate is clean and fresh, with body and textural complexity, strong presence of fruit and minerality. Cherry, pomegranate, toffee, and spices. Mature tannins. Good persistence of mature fruits that linger on the palate, fresh and balanced.
The word Samsara originates from India, representing the reincarnation. The winery used this idea to express the union of natural elements and the human being, in a land as complex as Priorat. The spice route from India is also emblematic of this spicy wine. The label is an old vine with red tones that represent the red fruits of the wine, and blue tones that are the minerality of the wine.
FOOD PAIRING
Perfect with red meats, spicy dishes, stews, cured cheeses. Great with rabbit stew, grilled pork ribs, broad bean and pea stews, roast chicken in garlic.
### Molino Roca Dinamita Rice 1Kg
The jewel in the crown of Molino Roca and their best kept secret.
Dinamita is their own brand, it is not a variety of rice. Round, pearly and short grain, this variety is characterised by its high amylose content, its low adhesiveness and great consistency. Its great absorption capacity and excellent results, make it similar to bomba rice but without the price tag!
It's explosive flavour makes the ultimate Sunday paella, when you want to impress everyone with top restaurant quality. It spends 2.5 years maturing before going on the market, so if you are serious about real paella rice, Dinamita is your choice.
Dinamita by Molino Roca is listed as one of the best rices in the world. Used by great Spanish chefs such as Dabiz Muñoz, Rodrigo de la Calle, Ángel León, Jordi Cruz and many more!
### Moyseafood Whole Raw Octopus 2.4Kg
A frozen whole, raw and cleaned octopus. The process of freezing the octopus helps to tenderise the meat, making cooking and preparation of the octopus easier, plus it's been cleaned so there is less mess too!
There are many ways to cook octopus, we recommend a slow simmer for one hour to one and a half hours then marinating the octopus before finishing the tentacles on either the BBQ or in a hot frying pan.
Our whole raw octopus is between 2 and 3kg in weight and has been caught off the coast of Spain. Octopus is a good low-fat source of protein that's high in vitamin B12.
As this is a frozen product and may begin to defrost during delivery so we recommend that you place in the fridge on arrival, consume within 3 days and do not re-freeze.
### La Fragua Chopped Tomatoes 3Kg
Our La Fragua Chopped tomatoes come in a large can for catering or bulk use.
Made from 100% Spanish tomato pulp, already cut and ready to be cooked, simplifies the life of those who work in the kitchen.
Sweet and packed with flavour that can only come from the highest quality natural pulp.
Whether they are made into a basic tomato sauce, into a spicy bravas sauce, added to soups or stews or used as a base for pizza, the quality of our La Fragua chopped tomatoes will show time after time.
### La Chinata Sun Dried Tomatoes in Olive Oil
Our La Chinata sun dried tomatoes in extra virgin olive oil are some of the best in the market!
Sun dried tomatoes are so important in Spanish cuisine, preserved in Extra Virgin Olive Oil to maintain their properties and unmistakable flavours.
They can be used directly in salads, pasta dishes, tapas, or as an ingredient in stews or sauces. Their intense flavour will make a great change to your everyday dishes.
### Salgot Salchichon de Vic IGP
The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones.
Salchichon de Vic is similar in style to the best quality Italian Salami, although less fatty. This Salchichon has been produced by Salgot since 1928. The main ingredient is best quality leg meat, mixed with some belly pork for flavour, and simply salt and black pepper; this is unusual as sausages are usually made from lower quality cuts.
Salchicho de Vic is cured traditionally in louvred chambers, benefitting from the special Vic climate. This means that the sausages cure slowly, allowing flavours to develop fully. Micro cultures grow on the rind which are unique to the region and give the sausages an individual flavour.
### Salgot Butifarra Sausage 1Kg
Butifarra is a traditional Catalan sausage, made from raw pork meat, salt and pepper. There are now many different versions of butifarra, including white and black cooked butifarra, herb or truffle flavoured and even a sweet one too.
HOW TO COOK BUTIFARRA?
The best way to cook fresh butifarra sausage is on the barbecue or on the plancha, and then serve it with your choice of salads, potatoes or even a slow cooked chickpea stew.
HOW WILL I RECEIVE MY BUTIFARRA?
You will receive one frozen butifarra sausage delivered on ice pads. If you are not using the sausage straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
### Salgot Butifarra Negra
Salgot butifarra negra is a black pudding style sausage made from an original recipe by Catalan family business since 1910.
At Salgot they use pork belly and fresh pig’s blood, all mixed with salt, pepper and aromatic spices. The sausage mix is stuffed into a natural pig’s casing and tied up by hand with a cotton string. Once stuffed, the butifarra sausage is poached at 90ºC for 45 minutes.
The result is an excellent smooth, melt in the mouth black butifarra sausage without any pork rind, this prevents it from having a rubbery texture.
Butifarra negra can be grilled as part of a BBQ or served in a stew alongside some white butifarra sausage.
Due to it's high iron content, butifarra negra is ideal for sportsmen and students.
### Salgot Butifarra Blanca
WHAT IS BUTIFARRA SAUSAGE?
Butifarra is a juicy and flavourful pork sausage and one of the most important charcuterie products of Catalan cuisine. Made from the same recipe for over 140 years, these farmhouse style sausages are simply flavoured with sea salt and ground black pepper, allowing the full flavour of the free-range pork to come through.
Our sausage maker Salgot chops full cuts of pork by hand and does not use scraps or offal, making this the finest butifarra in the UK. Top quality black pepper and sea salt from Spain are the only seasoning used. There are no preservatives or artificial colours used in this sausage, it is 100% natural.
This artisan sausage is made by hand, tying each sausage before they slowly poach in hot water at a temperature of 80°C for 45 minutes. This cooking methods removes all the fat content from the sausage, making the lightest sausage in the market!
HOW TO SERVE BUTIFARRA SAUSAGE?
You can cook butifarra on the grill, use it as a breakfast sausage, or add to traditional stews and soups. Butifarra is the main ingredient when preparing Escudella Catalana, a traditional Catalan stew. When you fry our botifarra sausage the fried slices look juicy and plump with a good, porky, farmyardy aroma and pleasant finish.
HOW TO STORE YOUR BUTIFARRA SAUSAGE?
Each pack contains 1 butifarra sausage, weighing 250g. Keep in the freezer until you are ready to use. Once opened, consume within 3 days. 3 months shelf life. Gluten free.
### Albizabal Guindilla Peppers Large
Guindillas are small green peppers from the Basque Country.
They are thin, slightly long with a green yellowish colour and soft skin. They are pickled in white wine vinegar of low acidity and a small amount of salt.
Albizabal guindilla peppers are unprocessed and retain their original shape.
These spicy green chillies can be enjoyed as they are, often accompanied by Basque anchovies, tuna and a fizzy glass of Txakoli Basque white wine as an appetizer or snack.
### Cerveza Moritz Original
Moritz Lager Beer is genuine beer from Barcelona.
Great history, great beer Spanish sunshine in a bottle. A big, blue M on a canary yellow background. Moritz has a smart look that is somehow both nostalgic and modern looking.
Made from Saaz hops, this is a wonderful light golden lager beer. Soft, pleasant, sweet notes of malt and grain, citrus hints with sweet notes of malt and cereals and a light bitter finish.
### Todo Brasa Holm Oak Charcoal 15Kg
The Holm Oak tree (Quercus Ilex) is a hard, dense and aromatic hard wood, highly regarded for its long burn characteristic and authentic use in wood-fired oven cooking.It has a long burn profile and beautifully sweet aromatics of woodland, black pepper and cinnamon with an intense caramel undertone. This is the oak which grows the acorns, which feed the Ibérico pigs called ‘pata negra’ that go on to make beautiful Jamón Ibérico.The best sign that a charcoal is good is when you feel like using it again. This happens when you make your holm oak charcoal in the traditional way with only holm oak wood from controlled felling and thinning of Spanish forests and hills. The area where this charcoal is produced is home to the highest density of holm oak trees in the world.It makes sense. Controlled production in small ovens, using only fine holm oak wood, guarantees balanced cooking. And the slow cooling to which we subject it, without using water in the process, provides a charcoal of unbeatable quality.Very easy to light. No smoke or sparks. Its long life allows you to cook for several hours and give your dishes a premium aroma that you will hardly forget. We are convinced that you will succeed!
### Todo Brasa Holm Oak Logs 10Kg
The Holm Oak tree (Quercus Ilex) is a hard, dense and aromatic hard wood, highly regarded for its long burn characteristic and authentic use in wood-fired oven cooking.
It has a long burn profile and beautifully sweet aromatics of woodland, black pepper and cinnamon with an intense caramel undertone. This is the oak which grows the acorns, which feed the Ibérico pigs called ‘pata negra’ that go on to make beautiful Jamón Ibérico.
Our kiln dried logs made of holm oak wood is harvested in Spain as part of an ongoing programme of coppicing and pollarding of the managed woodlands in the regions, where the focus is on acorn production. Trees are not felled solely for wood as in the normal harvesting way, this occurs only if they are beyond their productive use. Many of the trees are up to 400 years old, and grow mostly in dry-stone walled enclosed pastures, which cattle and other beasts use to graze. The atmosphere is idyllic, and you can feel the weight of tradition and history when you visit the areas.
Holm oak is classically used in Spain to cook milk-fed lamb or suckling pig in the ancient wood-fired ovens of Castilla y León. This wood and the smell of roasted suckling pig hang often in the air of the old city of Segovia.
Especially good in barbecues, grills and wood-fired ovens. Holm oak is a dark, richly aromatic wood that forms the most solid ‘pure white’ coals and embers. We are confident it will become the best wood you have ever cooked with.
### La Fragua Lentils
Small, firm greenish brown lentils from Leon are processed in La Rioja before being put into jars .
Cooked so that they retain a little bit of texture, the lentils are exceptionally versatile and can be used with equal confidence in slow cooked hot dishes or in salads with a vinaigrette.
### La Fragua Chickpeas
These large "Castellano" chickpeas are processed in La Rioja before being put into jars.
Cooked beautifully so that they retain some bite, whilst being tender and moist, they are remarkably versatile and ideal for casseroles, in salads or to make hummus.
An excellent product if you want to make real fast food.
### La Fragua White Beans
Our white beans are creamy and melting which makes them perfect for use in casseroles, salads, dips or side dishes. An excellent product if you want to make real fast food.
### La Fragua Whole Artichokes
Only the best artichokes are collected and processed strictly by hand according to tradition to store them in glass whole, so as to preserve the flavour of the vegetables as freshly picked.
Use in salads, charcuterie boards, as a side dish or to fill sandwiches or as a topping to gourmet pizzas.
### Todo Brasa Vine Prunings 5Kg
For hundreds of years, European wineries have used grape vine prunings to smoke meats when preparing food for their families and in their local restaurants.At Basco, we aim to bring this centuries-old practice to all wood-fired oven aficionados to enjoy the rich, bold and complex flavours created by this process.Our vine prunings are a natural, repurposed byproduct, recycled, eco-friendly and sustainably sourced from highly selected vineyards in the region of Ribera del Duero.Grape vine prunings are known to go well with virtually any meat or fish. Start sparingly when first using as vine prunings can overpower foods. Simply add a handful of prunings over hot embers in order to get an instant hit of smoke and flavour into your food. Additional subtle flavours can be obtained by soaking the prunings in wine, beer, tea or water prior to smoking.Especially good in barbecues and grills, grape vine prunings will add a tart, fruity richness to your meal. We are confident they will become a key part of your regular wood-fired cooking!
### La Chinata Pheasant and Truffle Pate
Order our Pheasant Pâté with Truffle and Extra Virgin Olive Oil' by La Chinata.
The flavour of pheasant with truffle is commonplace in the best restaurants and hotels in the world. Tasting an excellent pheasant pâté does not go against a healthy diet. Pheasant meat, just like turkey or ostrich, has very low levels of fat and cholesterol, so it is suitable for all diets and ages.
We recommend serving this pate slightly cold, to emphasize its taste.
### Arturo Sánchez Cabecero Ibérico de Bellota 0.8Kg
WHAT IS CABECERO IBÉRICO DE BELLOTA?
Arturo Sánchez’ Cabecero Ibérico de Bellota is one of a kind. Made from acorn-fed 100% Iberian pigs and cured for a minimum of 6 months in a natural curing process in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
Cabecero Ibérico is the pork collar or top of the loin, also known in Italian as coppa or capocollo. This is the muscle running from the neck of the pig to the ribs. After the loin, the cabecero is the third largest muscle from the Ibérico pork. The nature of this piece ensures that there is a high fat infiltration giving it its particular and distinctive marbled appearance. Arturo Sanchez’s family has been perfecting the cured Cabecero Ibérico preparation and dressing for generations with natural spices and an extraordinary De La Vera Spanish Paprika.
Only the best cabecero pieces are used in the process, as they must be impeccable pieces. After the preparation and dressing, the loins are stuffed into natural casing and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.
This classic Spanish sausage comes in a whole piece, vacuum packed which makes it the ideal gift for any Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Lomo Ibérico is kept alive.
HOW TO SERVE LOMO IBÉRICO DE BELLOTA?
Slice your Cabecero Ibérico as thinly as possible and serve with excellent bread and wine. You can add slices to salads or sandwiches. We prefer to eat slices of this superb Cabecero by themselves, better to enjoy the layers of flavour. For maximum taste, serve at room temperature with a glass of Matarromera Gran Reserva from Ribera del Duero.
HOW TO STORE LOMO IBÉRICO DE BELLOTA?
Our Cabecero Ibérico comes in a whole piece vacuum-packed. Keep refrigerated between 0 and 6ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, wrap tightly when stored and use within 1 month.
### Vega Mancha Cured Manchego Cheese 3.5Kg
This 12 month Cured Manchego Vega Mancha has a very intense flavour with aromas of leather and cereal. Due to 365 days curing, it is full body with a strong aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. It has a complex savoury flavour with hints of caramel and a long, intense finish.
Packaged in a 3kg wheel, this Manchego is small enough to handle and big enough to share. This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality.
Serve slices or wedges of this fragrant cheese as tapas or snacks with olives, accompanied by sherry, beer or sangria.
It is also makes a wonderful table cheese accompanied by traditional membrillo (quince paste), fresh fruit or honey.
3.5Kg Piece / Once opened keep it well wrapped in plastic wrap in a fresh and dark place / 1 year shelf life
This cheese is made from pasteurised milk.
### Pago Los Vivales Zamorano Gran Reserva 3.2Kg
Pago Los Vivales is a farm with 120,000 square metres located Northwest of Castilla y León in the town of Coreses province of Zamora.
Their 3,000 sheep produce milk that is continuously selected to ensure the best possible product quality. Feed is produced at the farm itself, using barley, alfalfa, corn, soya and straw, with all these products undergoing checks to ensure their quality. Different milk mixtures are made to ensure the best possible balance, depending on the animal’s stage of gestation and development.
Made from 100% raw sheep’s milk, Pago Los Vivales Gran Reserva is a Zamorano cheese matured for over 16 months, giving it a uniform and firm texture that cuts cleanly, with small mechanical holes. It still has a melt-in-the mouth texture despite its age. It has a strong, elegant and aromatic flavour that is very long lasting.
### Vega Mancha Semicured Machego Cheese 3.5Kg
Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 3kg wheel, this manchego is small enough to handle and big enough to share. This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality.
Because this young cheese has been cured for up to 90 days, it is fresh, with a gentle sweet aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. The flavours are buttery with hints of green almonds and a mild finish.
Serve slices or wedges of this flavourful cheese as tapas or snacks with olives, accompanied by sherry, beer or sangria. It makes a great table cheese accompanied by traditional membrillo (quince paste), fresh fruit or honey.
3.5Kg Piece / Once opened keep it well wrapped in plastic wrap in a fresh and dark place / 1 year shelf life
This cheese is made from pasteurised milk.
### Galician Picanha 2.6Kg
WHAT IS GALICIAN PICANHA?
Also known as rump cap, our Galician Picanha is inspired by Brazilian and Argentinian butchery where the rump cap is one of the most sought-after meat joints. A British butcher would soon turn the rump cap into rump steaks with little fat covering. In South America it's a different story, where the thick fat covering the joint is left on, to offer a supreme flavour.
Our Picanha comes from retired Frisona dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour. Our Galician Picanha joints are all dry-aged for up to 20 days to concentrate the flavour and ensure melting tenderness.
HOW TO COOK A GALICIAN PICANHA JOINT?
An outstanding all year-round Galician meat joint, when cooked correctly - either in the oven or on the BBQ - the Picanha Joint has no match for flavour. Be sure to massage the joint with flakes of sea salt and plenty of cracked black pepper, before placing on the BBQ or in the oven to reach a minimum temperature of 56°C. This Brazilian favourite is sublime served with Chimichurri Sauce.
HOW WILL I RECEIVE MY GALICIAN STEAK?
You will receive one frozen Galician Picanha vac pac delivered on ice pads. If you are not using the joint straight away, store in the freezer.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR GALICIAN PICANHA.
### San Andrés Chocolate Figs
Our San Andrés Truffled Fig Bonbons also known as Rabitos Royale are a unique and delicious artisan confection and perhaps our favourite chocolate creation from Spain.
Our suppliers San Andrés have created this extraordinary treat by selecting tender young figs from the variety Pajarero and filling them with a ganache cream made from dark chocolate and a hint of brandy. The rich dark chocolate and brandy filling nicely accents the mellow and delicate sweetness of early ripening figs. Each rabito royale is then hand dipped in even more rich dark chocolate for a smooth chocolatey coating that you won't be able to resist!
Rabitos are an unusually tasty gift for friends and family and a nice treat to have around for yourself. This box of 4 to 6 chocolate figs makes an inspired alternative to the usual box of chocolates. What a wonderful way to eat a healthy fig! Each individual rabito bonbon is sealed in a foil envelope so that it will always taste as fresh as the day they were made.
### 1880 Milk Chocolate Crunchy Turron
A classic chocolate turrón that cannot be missing on your Christmas table. Made with puffed rice, milk chocolate flavoured with almond, and hazelnut paste.
Made by “1880” these are the gold standard by which all other Turrons are compared. The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication tomaintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
Beautifully packaged in a traditional box, our 1880 Milk Chocolate Crunchy Turron makes the perfect gift for Christmas.
### Palma Spiced Gin
With a 2000-year history, Palma hosts the bespoke copper pot distillery where Gin Palma was founded and created. True passion and desire combine to produce a handcrafted spirit, of pure quality, using only local, natural and organic botanicals, ensuring intricate care and attention with every distillation.
Gin Palma is distilled with locally foraged wildflowers and fresh citrus fruit from the rural orchards of Mallorca, the result creates a fresh, dry, citrus infused gin with a delicate and smooth finish.
The unique core flavour comes from the Mallorcan juniper berries capturing the subtle essence of the Mediterranean Sea. Almond flowers, foraged once a year before spring, combined with orange leaves and lavender, create a delicate floral scent and sweetness. These core ingredients really enhance the depth of flavours from the other botanicals we use.
This Oak Aged Spiced Gin from the Mallorca Distillery's Palma series was initially a limited release but was so popular they decided to make it a permanent addition! For this expression, the original Palma Gin is aged in Mallorcan oak barrels which previously held local wine, and vanilla, cinnamon and clove are added to the spirit while it rests in said barrels.
A super complex gin that we reckon would make a fab addition to a Negroni.
### Argueso 1822 Fino
Grape Variety
100% Palomino Fino
Wine Tasting
Made from Palomino Fino grapes grown around Jerez. Grapes which are identified as having a delicate and floral character are selected for Fino wines. Once the base wines have been made, they are fortified and aged under the flor de velo in oak barrels.
The solera is located in Miraflores on the southern edge of Sanlucar, a few hundred yards from the coast.
We have worked with Argueso to create a specific blend which combines some of the weight of a classic Jerez Fino, with some of the delicacy and salinity of a Manzanilla from Sanlucar.
Pear, quince and almond on the nose. Real depth and texture for a fino, with good body and a refreshing hint of sea air on the fine, lingering finish.
Food Pairing
Ideal as an aperitif with jam on, tapas or a gazpacho.
### Arturo Sánchez Professional Ham Carving Plate
Our Arturo Sánchez Professional Ham Carving Plate is the ideal way to serve your slices of Jamón Ibérico or Ibérico charcuterie. This stylish plate is easy to clean and store and will make your Spanish ham carving presentation look on point.
Arturo Sánchez is a company with a century of tradition, experience, and treasured craftsmanship after four generations making ibérico products. Nowadays, Arturo Sánchez products are true gastronomic jewels, acknowledged all around the world, where the Arturo Sánchez brand has become a benchmark and a guarantee of prestige, purity and flavour, appreciated in the most demanding gastronomic establishments and in each and every home where their products are consumed.
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 warm your Arturo Sánchez Professional Ham Carving Plate under warm running water instead.
### Alvear Pedro Ximenez de Sacristia 2005
GRAPE VARIETIES
100% Pedro Ximenez
TASTING NOTES
Dark mahogany with reddish notes when swirled in the glass. On the nose, this sweet wine is intense and wide, notes of aged oak, coffee and toasted caramel. On the palate, it is very dense and rich with silky notes that are reminiscent of dates and marmalade.
FOOD PAIRING
A marvellous way to end a meal, to sip with dessert or use as a topping on ice cream or with blue cheese.
### La Fragua Spanish Omelette Mix
La Fragua Spanish omelette mix is a quick and easy way to enjoy an authentic Tortilla de Patatas in a few minutes.
It is made from top quality Riojan potatoes and white onion, cooked in olive oil at the right temperature to achieve the ideal texture of this Spanish tapas classic.
Our Spanish omelette mix is ready to heat up, drain and mix with eggs to make your tortilla omelette within minutes. It can also be used as a potato garnish, with fried eggs and jamon ibérico or with scrambled eggs with mushrooms and asparagus. The possibilities are endless!
No more peeling, frying potatoes or making a mess when making your Spanish Omelette.
### Arturo Sánchez Supreme Carving Set 7Kg
WHAT DO IT GET IN MY ARTURO SÁNCHEZ SUPREME CARVING SET?
This product is Arturo Sánchez’s soul. The pillar and foundation that has held this legendary Ibérico house since 1917: excellence, craft, honesty, tradition.
Jamon Ibérico de Bellota is a true gastronomic jewel, because each piece is unique: the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo.
Time is of essence on a product like this: two years of living in freedom, in the dehesa fields, with two seasons to guarantee a double acorn-based feed and its healthy nutritional properties; then, a minimum of 48 months’ curing in Guijuelo, in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest.
Our carving set includes a whole Arturo Sánchez Jamon Ibérica Bellota beautifully presented in a case with a professional branded ham stand, ham carving knife, ham plate, apron and a step-by-step guide to professional ham slicing. You can carve this ham in front of the whole family showing your skills and presenting an award-winning ham that the whole family will enjoy. Serve as a starter or sharing board with some crusty bread and a nice glass of Spanish wine.
Our Arturo Sánchez Supreme Carving Set is also the ideal gift to any Spanish food lover, rest ssure they will be impressed! Order our Arturo Sánchez Supreme Carving Set today and get free delivery (Mainland UK).
HOW DO I PREPARE MY ARTURO SÁNCHEZ SUPREME CARVING SET?
Sliced thinly, Ibérico ham glistens at room temperature and provides an unparalleled rich nutty flavour and tender texture. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use and it will only get better with time. At Basco, each ham we send is accompanied by care and handling instructions in order to carve Spanish ham properly.
HOW DO I STORE MY ARTURO SÁNCHEZ SUPREME CARVING SET?
Store your Arturo Sánchez Jamón Ibérico de Bellota in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this shoulder ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.
AVERAGE WEIGHT 7KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### Matsu La Jefa 2022
GRAPE VARIETIES
Malvasia and others
TASTING NOTES
With grapes taken from various plots around the DO Toro region this blend includes grapes from plots of 50-150 years old. The wine spends time on the lees and is aged in large French oak barrels for 14 months. The wine is silky with a lovely creamy texture but retains great acidity and vibrancy. A complex white wine which has notes of vanilla and spice as well as hints of stone fruit and aniseed.
FOOD PAIRING
Perfect partner to our roast suckling pig or milk-fed lamb.
### Albariño Tasting Box
The Albariño Tasting Box by Basco contains a selection of three of our best Albariño white wines from Rias Baixas. If you are looking for a quality wine gift that will impress anyone, look no further.
The Albariño Tasting Box includes wines from three boutique wineries that you cannot buy in any Supermarket or large store in the UK, making this selection a bespoke gift.
The Albariño Tasting Box includes:
Luna Beberide Godello – A light gold Godello with a metallic glint, splendid nose, expressive touches that reminds you of petal roses and fennel. Balanced in the mouth, with some edge and good acidity; typical of a Godello wine.
Aquitania Bernon – Rich in tropical flavour such as pineapple and passion fruit with hints of aromatic herbs, lavender and hay. Elegant and strong on the palate. Fruity, rich in acid and citric hints.
Terras Gauda O Rosal – The flagship wine from the leading producer in Spain’s O Rosal Valley is an artful blend of Albariño, Caíño and Loureiro. Lemon curd, lime zest, pink grapefruit juice, crunchy peach, Granny Smith apple, mandarin peel, orange blossom, jasmine, passionfruit, kiwi, bay leaf, dried mint, and just a hint of salinity like caper brine.
Order our Albariño Tasting Box today and get free delivery (Mainland UK) when you spend over £75!
### Matsu Tasting Box
The Matsu Tasting Box by Basco contains the whole range of red wines from this sought-after winery located in Toro. If you are looking for a quality wine gift that will impress anyone, look no further.
The Matsu Tasting Box includes wines from a boutique winery that you cannot buy in any Supermarket or large store in the UK, making this selection a bespoke gift.
The Matsu Tasting Box includes:
El Picaro – Picaro means ‘rogue’ or ‘rascal’, and this rapscallion of a wine is a youthful interpretation of the Toro region’s style. The grapes come from mature vines of over 50 years of age, but the wine spends only three months in oak, preserving their natural fruit profile. Vivid crimson purple in the glass. Aromas are of ripe blackberries and raspberries, with subtle hints of fresh cocoa. The palate is bold yet supple, with ripe tannins and a mineral grip.
El Recio – El Recio translates as ‘the tough guy’, and is a more serious, mature wine, made from the product of some of Toro’s oldest vines, which are cultivated using advanced biodynamic techniques. Aged for 14 months in new French oak provide opulence and polish. Intense and opaque, this wine is a mass of deep black fruit, chocolate, roasted coffee bean and vanilla pod aromas. Voluptuous and weighty, with a firm structure, held together by silky tannins.
El Viejo – ‘The Old One’ of the Matsu range, made from the fruit of selected Tinta de Toro vines, averaging 110 years of age. Matsu is the Japanese word for ‘wait’, and the winery’s philosophy is one of patience and environmental harmony. The vineyards are fully organic. The wine is immensely powerful and complex, offering cigar box, lavender and graphite nuances against a backdrop of dense cherry and bramble fruit.
Order our Matsu Tasting Box today and get free delivery (Mainland UK) when you spend over £75!
### Aurora Sherry Tasting Box
The Aurora Sherry Tasting Box by Basco contains a range of sherry wines from this iconic winery located in Sanlucar de Barrameda. If you are looking for a quality sherry gift that will impress anyone, look no further.
The Aurora Sherry Tasting Box includes sherries from a boutique winery that you cannot buy in any Supermarket or large store in the UK, making this selection a bespoke gift.
The name Aurora has a long history in Sanlúcar de Barrameda, dating back to the introduction of this wine in 1907. It refers to Aurora Ambrosse Lacave, the wife of Pedro Romero and the owner of the bodega after the death of her husband in 1911. She was a pioneering female executive in the sherry trade. The fact that a woman was running a winery over a hundred years ago in Southern Spain, does give more singularity to this brand and a source of inspiration to many women.
The Aurora Sherry Tasting Box includes:
Aurora Manzanilla – The bodega is currently owned by Bodegas Yuste, its owner Francisco Yuste has been producing Manzanilla wines for over 25 years. Yuste rescued the legendary brand Aurora and has now incorporated the Manzanilla into his own soleras, resulting in a Manzanilla of 8-10 years old, bottled with minimal treatment. The solera of Aurora has eight stages. In the past Aurora has been bottled as a Manzanilla Pasada but in recent times (in line with the general market tendency) it became a slightly younger Manzanilla. Nonetheless it is still older than most others. Funnily, Yustes wife, daughter and granddaughter are also called Aurora!
Aurora Amontillado – Aurora Amontillado is bottled from the third criadera of The Conde Aldama solera in Bodegas Los Angeles (Barrio Alto) in Sanlucar de Barrameda. The average age in criadera of this sherry is 15 to 20 years. Aurora Amontillado has a transparent amber colour. On the nose, it carries a pungent and penetrating bouquet of hazelnuts, burnt caramel and wood notes of pleasant complexity. On the mouth, it has a large range of taste sensations with a long lingering finish and a fine expression of its complex oak aged structure and saline flavours. Please note: this is a dry Amontillado sherry.
Aurora Oloroso - Aurora Oloroso, unlike Amontillado or Manzanilla sherry, is fortified at an early stage with wine spirit of about 17% alcohol. This inhibits the growth of flor – the yeast crust that gives other sherries their characteristic yeasty flavour. The Oloroso is then put into the solera system where it ages oxidatively, taking on the dried fruit characteristics of this wine. Put simply, the solera system is a process whereby aged wine is blended with younger wine to produce a harmonious and consistent product. Aurora Oloroso, in the glass is a deep mahogany fading to amber. On the nose there is an intense but fresh aroma of toasted nuts with a sweet, savoury salted caramel edge. On the palate the wine is well-rounded, dry and with clean acidity; further flavours of walnuts and almonds with a citrus tang and hints of leather. In the background is a briny lick characteristic of any sherry from Sanlucar de Barrameda.
Order our Aurora Sherry Tasting Box today and get free delivery (Mainland UK) when you spend over £75!
### Presa Iberica Hamper
Our Presa Iberica Hamper is the ultimate Ibérico pork hamper box.
Presa is a beautiful, flavourful cut of pork that melts in your mouth – we call it the other red meat! Grilled medium rare, it has a juicy, tender bite and a full mouth-watering flavour that speaks of its free-range acorn fed source.
Our presa ibérica pork comes with a bag of padron peppers, ready to blister in a hot pan with Maldon salt flakes and a jar of our spicy mojo rojo sauce that combines perfectly with the rich ibérico pork. The hamper box is carefully paired with a bottle of Matsu El Recio. A bold red wine from Toro, aged for 14 months in new French oak. This wine is a mass of deep black fruit, chocolate, roasted coffee bean and vanilla pod aromas. Voluptuous and weighty, with a firm structure, held together by silky tannins that will round the presa pork perfectly.
HOW TO COOK PRESA IBERICA?
Our favourite way to prepare this incredible pork is to season with salt and pepper and grill or sear the presa, then cook at medium high heat until done. The centre of the steak should still be pink. This cut has less fat than other types of Ibérico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.
HOW WILL I RECEIVE MY PRESA IBERICA?
You will receive one frozen vac pac of presa steak delivered on ice pads. If you are not using the presa straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM PRESA TO PRESA, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR PRESA IBERICA.
### Arturo Sánchez Jamón Ibérico de Bellota Gran Reserva Carving Set 7Kg
WHAT DO IT GET IN MY ARTURO SÁNCHEZ JAMÓN IBÉRICO GRAN RESERVA CARVING SET?
This product is Arturo Sánchez’s soul. The pillar and foundation that has held this legendary Ibérico house since 1917: excellence, craft, honesty, tradition.
Jamon Ibérico de Bellota is a true gastronomic jewel, because each piece is unique: the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo.
Time is of essence on a product like this: two years of living in freedom, in the dehesa fields, with two seasons to guarantee a double acorn-based feed and its healthy nutritional properties; then, a minimum of 48 months’ curing in Guijuelo, in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest.
Our carving set includes a whole Arturo Sánchez Jamon Ibérico de Bellota 100% beautifully presented in a case with a stylish ham stand and professional ham slicing knife by Jamotec and a step-by-step guide to professional ham slicing. You can carve this ham in front of the whole family showing your skills and presenting an award-winning ham that the whole family will enjoy. Serve as a starter or sharing board with some crusty bread and a nice glass of Spanish wine.
Our Arturo Sánchez Jamón Ibérico Gran Reserva Carving Set is also the ideal gift to any Spanish food lover, rest assure they will be impressed! Order our Arturo Sánchez Jamón Ibérico Gran Reserva Carving Set today and get free delivery (Mainland UK).
HOW DO I PREPARE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO GRAN RESERVA CARVING SET?
Sliced thinly, Ibérico ham glistens at room temperature and provides an unparalleled rich nutty flavour and tender texture. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use and it will only get better with time. At Basco, each ham we send is accompanied by care and handling instructions in order to carve Spanish ham properly.
HOW DO I STORE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO GRAN RESERVA CARVING SET?
Store your Arturo Sánchez Jamón Ibérico de Bellota in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this shoulder ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.
AVERAGE WEIGHT 7KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### Txuleton Steak Hamper
You can now enjoy traditional cider house txuleton steak from the comfort of your own home with our Txuleton Steak Hamper!
Our steak hamper includes a whole rib of Galician beef, masterfully paired with our Basque Añana salt flakes so you can season the steak well, a tin of wood roasted piquillo peppers from Navarra ready to confit in some olive oil and garlic and a bottle of Kupela Basque cider and a cider pourer, so you can break the cider in style and do your own txotx.
If you were planning to impress someone with the ultimate steak, look no further!
HOW TO COOK MY STEAK?
The perfect way to cook and serve a Galician Rib Steak is to bring the steak to room temperature for at least 6 hours. Salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barcecue for 8 to 10 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, take the bone off and slice thinly accross, season with salt flakes and serve in a warm plate or platter.
HOW WILL I RECEIVE MY TXULETON STEAK HAMPER?
You will receive one frozen Galician Rib steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM STEAK TO STEAK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR TXULETON STEAK HAMPER.
PLEASE NOTE THIS PRODUCT HAS BEEN FROZEN FROM FRESH, SO PLEASE REFER TO THE NEW BASCO USE BY DATE LABEL.
### Arturo Sánchez Jamón Ibérico de Cebo Carving Set 7.3Kg
WHAT DO IT GET IN MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO CARVING SET?
Jamon Ibérico is one of Spain's treasures. The thin slices of dark red ham have a deep, complex flavour and surprisingly mild saltiness. Once only available in Spain's finest restaurants, you can now enjoy this incredible ham in your home.
Each ham is cured in the mountain air for over three years, experiencing the changing temperatures of the seasons. Under the watchful eye of the ham masters at Arturo Sánchez, the hams cure in special curing rooms with open windows to allow the mountain air circulate, and eventually lose over 40% of their weight as much of the fat melts away.
This is the type of Jamon Ibérico most commonly served in Spain. It is made from the native cerdo ibérico black pigs that are fed a diet of high-quality grain. Cured for 36 months by the masters at Arturo Sánchez, the resulting Jamón is dark ruby red, with streaks of white fat adding flavour and texture to the slices. Hams are generally classified by the amount of acorns eaten before slaughter.
Our carving set includes a whole Arturo Sánchez Jamon Ibérico de Cebo 50% beautifully presented in a case with a stylish ham stand and professional ham slicing knife by Jamotec and a step-by-step guide to professional ham slicing. You can carve this ham in front of the whole family showing your skills and presenting an award-winning ham that the whole family will enjoy. Serve as a starter or sharing board with some crusty bread and a nice glass of Spanish wine.
Our Arturo Sánchez Jamón Ibérico de Cebo Carving Set is also the ideal gift to any Spanish food lover, rest assure they will be impressed! Order our Arturo Sánchez Jamón Ibérico de Cebo Carving Set today and get free delivery (Mainland UK).
HOW DO I PREPARE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO CARVING SET?
Sliced thinly, Ibérico ham glistens at room temperature and provides an unparalleled rich nutty flavour and tender texture. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use and it will only get better with time. At Basco, each ham we send is accompanied by care and handling instructions in order to carve Spanish ham properly.
HOW DO I STORE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO CARVING SET?
Store your Arturo Sánchez Jamón Ibérico de Cebo in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this shoulder ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.
AVERAGE WEIGHT 7.3KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### Gamba Roja 20/30
WHAT ARE GAMBA ROJA PRAWNS?
When you try Gamba Roja, you will straight away notice the difference from other prawns. They may not be the cheapest of Spanish prawns, but locals affirm it’s a taste you shall never forget, a delicate but flavoursome prawn that will blossom your taste buds.
Scientifically known as aristeus antennatus, gamba roja species lives in the Mediterranean sea and East Atlantic Ocean, but it’s gambas rojas from Denia town that are most famous among the gastronomy lovers thanks is part to 3 Michelin star chef Quique Dacosta and his restaurant in Denia for making them so famous. According to Quique, the best way to cook these shrimps is in seawater, a method that preserves the extraordinary sweet taste and plumpness of these crustaceans.
HOW MANY GAMBA ROJA PRAWNS DO I GET WITH MY ORDER?
With an average weight of 1.1Kg, each box contains between 20/30 prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness. These Gamba Roja prawns are wild-caught in the Mediterranean Sea (FAO 37).
HOW WILL I RECEIVE MY GAMBA ROJA?
You will receive one frozen box of Gamba Roja prawns delivered on ice pads. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF GAMBA ROJA PRAWNS YOUR GET.
### Arturo Sánchez Paleta Ibérica de Bellota Carving Set 4.1Kg
WHAT DO IT GET IN MY ARTURO SÁNCHEZ PALETA IBÉRICA CARVING SET?
Learn and enjoy the art of Ibérico ham slicing with our ultimate ham slicing kit and enjoy in the comfort of your home one of the most exquisite and legendary foods ever known.
The kit includes a shoulder of Arturo Sánchez Paleta Ibérica de Bellota 100% beautifully presented in a case with a stylish ham stand and professional ham slicing knife by Jamotec and a step-by-step guide to professional ham slicing. You can carve this ham in front of the whole family showing your skills and presenting an award-winning ham that the whole family will enjoy. Serve as a starter or sharing board with some crusty bread and a nice glass of Spanish wine.
Our Ibérico Shoulder Ham Kit is also the ideal gift to any Spanish food lover, rest assure they will be impressed! Order our Ibérico Bellota Ham Kit today and get free delivery (Mainland UK).
HOW DO I PREPARE MY ARTURO SÁNCHEZ PALETA IBÉRICA CARVING SET?
Sliced thinly, Ibérico ham glistens at room temperature and provides an
unparalleled rich nutty flavour and tender texture. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use and it will only get better with time. At Basco, each ham we send is accompanied by care and handling instructions in order to carve Spanish ham properly.
HOW DO I STORE MY ARTURO SÁNCHEZ PALETA IBÉRICA DE BELLOTA CARVING SET?
Store your Arturo Sánchez Paleta Ibérica de Bellota in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this shoulder ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.
AVERAGE WEIGHT 4KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### La Chinata Blue Cheese and Truffle Cream
La Chinata blue cheese and truffle cream is a delicious cream cheese spread elaborated with extra virgin olive oil. It has an intense flavour due to the blue cheese but the truffle provides an aromatic and sophisticated flavour.
Ideal cream cheese to accompany cheese crackers, grilled meats, elaborate sauces or pasta recipes.
### Spanish Ham Stand and Knife
A good Iberico and Serrano ham stand is essential for presenting and carving a whole Spanish cured ham.
This value for money ham stand will hold your ham securely while you cut beautifully thin slices. And its graceful shape will present your ham in style at parties and family gatherings.
Made out of certified PEFC pine wood, our ham holder has been lightly lacquered with food friendly gel.
This ham stand is best used with a whole bone-in ham (boneless hams will not fit in this size holder). Properly cared for, a whole bone-in ham can be stored in the holder at room temperature for up to three weeks.
Your ham holder will take just a few minutes to assemble. After use, it can be disassembled for convenient storage.
### Brandy Alvear Gran Reserva
Brandy Alvear Gran Reserva is the incontestable treasure of Bodegas Alvear's brandies.
Made from 100% Pedro Ximenez grapes, Brandy Alvear Gran Reserva has been aged in American oak barrels, following the traditional criaderas and soleras system for over 15 years.
A Spanish brandy of tremendous warmth and mellow maturity with golden mahogany colour, showing complex aromas with pungent scents of wood and bakery.
A brandy with all the makings of a classic.
### Familia Suarez Bravas Sauce
The Authentic Bravas sauce made with a mixture of smoked and spicy paprika, extra virgin olive oil... and only the most natural ingredients. The perfect sauce for patatas bravas.
Hot and smokey, with a spicy touch, it's perfect for preparing authentic patatas bravas or to accompany roasted vegetables, meats, BBQs...
Taste it, enjoy it, share it. You'll become a fan of it!
### Arturo Sánchez Jamón Ibérico de Bellota 100% 7.5Kg
WHAT IS JAMÓN IBÉRICO DE BELLOTA?
This product is Arturo Sánchez’s soul. The pillar and foundation that has held this legendary Ibérico house since 1917: excellence, craft, honesty, tradition.
Jamon Ibérico de Bellota is a true gastronomic jewel, because each piece is unique: the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo.
Time is of essence on a product like this: two years of living in freedom, in the dehesa fields, with two seasons to guarantee a double acorn-based feed and its healthy nutritional properties; then, a minimum of 48 months’ curing in Guijuelo, in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest.
Every day is different, a true challenge, and only the deepest knowledge gathered over more than a century of experience by a family who loves their work can guarantee that the 100% Iberian cured acorn ham that reaches your table is unique among the Iberian hams: the essence of a pure, balanced, full flavour. Unforgettable.
WHAT IS THE DIFFERENCE BETWEEN IBÉRICO DE BELLOTA AND CEBO?
The official classification allowed is distinguished mainly between Ibérico de Bellota which are pigs purely fed on acorns or Ibérico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin.
HOW DO I PREPARE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE BELLOTA?
Mount your Jamon Ibérico de Bellota 100% in a ham holder and cut delicate thin slices, about the size of a credit card. Serve them on warm plates to allow the flavours to emerge, along with some good bread and a glass of fine Spanish red wine or a cool glass of dry sherry.
Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use, where it will only improve with time.
At Basco, each ham we send is accompanied by care and handling instructions as well as ham carving tips. A ham holder stand and ham carving knife are necessary accessories in order to carve Spanish ham properly.
HOW DO I STORE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE BELLOTA?
Store your Arturo Sánchez Jamón Ibérico de Bellota Gran Reserva ham in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.
AVERAGE WEIGHT 7.5KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### Arturo Sánchez Jamón Ibérico de Cebo 7.5Kg
WHAT IS JAMÓN IBÉRICO DE CEBO?
Jamon Ibérico is one of Spain's treasures. The thin slices of dark red ham have a deep, complex flavour and surprisingly mild saltiness. Once only available in Spain's finest restaurants, you can now enjoy this incredible ham in your home.
Each ham is cured in the mountain air for over three years, experiencing the changing temperatures of the seasons. Under the watchful eye of the ham masters at Arturo Sánchez, the hams cure in special curing rooms with open windows to allow the mountain air circulate, and eventually lose over 40% of their weight as much of the fat melts away.
This is the type of Jamon Ibérico most commonly served in Spain. It is made from the native cerdo ibérico black pigs that are fed a diet of high-quality grain. Cured for 36 months by the masters at Arturo Sánchez, the resulting jamón is dark ruby red, with streaks of white fat adding flavour and texture to the slices. Hams are generally classified by the amount of acorns eaten before slaughter.
WHAT IS THE DIFFERENCE BETWEEN IBÉRICO DE BELLOTA AND CEBO?
The official classification allowed is distinguished mainly between Ibérico de Bellota which are pigs purely fed on acorns or Ibérico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin.
HOW DO I PREPARE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO?
Mount your Jamon Ibérico in a ham holder and cut delicate thin slices, about the size of a credit card. Serve them on warm plates to allow the flavours to emerge, along with some good bread and a glass of fine Spanish red wine or a cool glass of dry sherry. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use, where it will only improve with time. At Basco, each ham we send is accompanied by care and handling instructions as well as ham carving tips. A ham holder stand and ham carving knife are necessary accessories in order to carve Spanish ham properly.
HOW DO I STORE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO?
Store your Arturo Sánchez Jamón Ibérico Cebo ham in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.
AVERAGE WEIGHT 7.5KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### Arturo Sánchez Boneless Paleta Ibérica de Bellota Reserva 2.5Kg
WHAT IS BONELESS PALETA IBÉRICA DE BELLOTA?
Arturo Sánchez Boneless Paleta Ibérica de Bellota Shoulder Ham from Basco is produced from Ibérico pigs situated in Guijuelo, Spain.
This boneless shoulder ham, known in Spain as Paleta Ibérica de Bellota has a rich nutty taste and can only derive from black pigs of the Iberian breed whose unique origin can be traced back through the ages. This ancient breed possesses many qualities, including the capacity to accumulate fat between the muscular fibres. This is what gives the ham its unique white streaks!
The main feature that distinguishes Ibérico from the rest of cured hams is the purity of the breed. The pigs are allowed to freely move around extensive wooded pastures known as Dehesas. At least a hectare of healthy pasture is needed to raise a single pig and all of the animals are fed on a diet of fresh grass quality acorns from Holm and Cork Oak meadows which gives the meat its exquisite taste and aroma.
WHAT IS PALETA IBÉRICA?
Paleta is the cured front shoulder ham. Because it is smaller, it cures much more quickly and has less time to age than a larger jamon (about two years, vs. three to four years for a ham).
Our Arturo Sánchez Boneless Ibérico Bellota Shoulder weighs approximately 2.5Kg making it the perfect party feature. The size also makes this shoulder ideal for home consumption when you don't want a larger ham to carve.
Cured for over two years, this shoulder ham (paleta ibérica) comes from acorn-fed, free range, Ibérico pork, only found in the Southwest region of Spain. The rich acorn diet and outdoor exercise marble the meat, for a succulent ham that melts in your mouth.
HOW DO I PREPARE MY ARTURO SÁNCHEZ BONELESS IBÉRICO DE BELLOTA SHOULDER?
Sliced thinly, Ibérico ham glistens at room temperature and provides an unparalleled rich nutty flavour and tender texture. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use and it will only get better with time.
This boneless paleta ibérica is ready to slice either by hand or with a meat slicer.
HOW DO I STORE MY ARTURO SÁNCHEZ PALETA IBÉRICA DE BELLOTA?
Store your Arturo Sánchez Boneless Paleta Ibérica in the refrigerator. There is no cooking required. Unopened this ham can last 12 months. Once opened, this boneless shoulder ham can last up to one month if wrapped in cling film and stored in the fridge.
AVERAGE WEIGHT 2.5KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### Arturo Sanchez Paleta Ibérica de Bellota 100% 4.1Kg
WHAT IS IBÉRICO DE BELLOTA?
Our Arturo Sánchez Paleta Ibérica de Bellota is made with the front legs of our acorn-fed 100% Ibérico pig with double montanera. This means that they are cured for a minimum of 24 months in our cellars in Guijuelo.
The word 'bellota' literally means acorn, a key ingredient to the ultimate ham. If you see a paleta or jamon advertised as simply Ibérico, without the bellota designation, it is not free range and did not enjoy the sweet acorns of the dehesa rangelands.
The paletas come from an ancient breed of pig, el cerdo Ibérico, which has been roaming the woodland meadows of western Spain for thousands of years, feeding on acorns. Each autumn the breeders set aside a select group of juvenile pigs allowing them to roam the dehesa woodlands for up to a year. There they feast upon acorns which are falling in abundance from the holm oak and cork trees. They gorge themselves, putting on at least two pounds of weight each day until they are the picture of a happy fat pig! The result is that the Paleta Ibérica de Bellota is marbled with rich, golden fat, full of the flavour of the Ibérico pigs' favourite food; bellota acorns, wild herbs and grasses.
WHAT IS PALETA IBÉRICA?
Paleta is the cured front shoulder ham. Because it is smaller, it cures much more quickly and has less time to age than a larger jamon (about two years, vs. three to four years for a ham). Our Arturo Sánchez Ibérico Bellota Shoulder weighs between 4 and 5Kg making it the perfect party feature. The size also makes this shoulder ideal for home consumption when you don't want a larger ham to carve.
Cured for over two years, this shoulder ham (paleta ibérica) comes from acorn-fed, free range, Ibérico pork, only found in the Southwest region of Spain. The rich acorn diet and outdoor exercise marble the meat, for a succulent ham that melts in your mouth.
HOW DO I PREPARE MY ARTURO SÁNCHEZ IBÉRICO DE BELLOTA SHOULDER?
Sliced thinly, Ibérico ham glistens at room temperature and provides an unparalleled rich nutty flavour and tender texture. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use and it will only get better with time.
At Basco, each ham we send is accompanied by care and handling instructions as well as ham carving tips. You can click here for a Ham Holder Stand and Ham Carving Knife which are necessary accessories in order to carve Spanish ham properly.
HOW DO I STORE MY ARTURO SÁNCHEZ PALETA IBÉRICA DE BELLOTA?
Store your Arturo Sánchez Paleta Ibérica in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this shoulder ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.
AVERAGE WEIGHT 4-1KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.
### Arturo Sánchez Ibérico Tasting Box
The perfect Ibérico gift tasting box for any foodie out there! This is the ideal way to experience Arturo Sanchez’s Ibérico bellota flavours.
A selection of cured meats from grain and acorn-fed 100% Iberico pigs living freely among holm-oak trees in the dehesas eating acorns for 2 montanera seasons. These are dried in natural cellars with the help of the Bejar and Gredos mountain cold and dry air. Only a deep knowhow of over 100 years of experience that is treasured by the Arturo Sánchez family can guarantee a unique tasting experience where the black Iberian pig takes centre stage.
To prepare and serve this exquisite tasting box, take your time and open all the packs and allow them to breathe for 30 minutes before serving. The Arturo Sánchez Ibérico Tasting Box includes:
Arturo Sánchez Jamón Ibérico de Cebo 50g
Arturo Sánchez’s Iberian ‘cebo de campo’ free-range pigs reach 14 months of age instead of the industry average of 10 months. These extra months allow further properties and characteristics to develop differently such as its aroma, flavour and appearance.
Arturo Sánchez Jamón Ibérico de Bellota 50g
This product is Arturo Sánchez’s soul. Time is of essence on a product like this: two years of living in freedom, in the dehesa fields, with two seasons to guarantee a double acorn-based feed and its healthy nutritional properties; then, a minimum of 48 months’ curing in Guijuelo, in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest.
Arturo Sánchez Lomo Ibérico de Bellota 80g
Only the best loin pieces are used in the process, as they must be impeccable pieces. After the preparation and dressing, the loins are stuffed into natural casing and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.
Arturo Sánchez Chorizo Ibérico de Bellota 80g
Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth!
Arturo Sánchez Salchichón Ibérico de Bellota 80g
Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
Order our Arturo Sánchez Ibérico Tasting Box today and get free delivery (Mainland UK) when you spend over £75!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE, THE CHARCUTERIE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Arturo Sánchez Lomo Ibérico de Bellota 50g
WHAT IS LOMO IBÉRICO DE BELLOTA?
Arturo Sánchez’s acorn-fed Lomo Ibérico is one of a kind. Made from acorn-fed 100% Iberian pigs and cured for a minimum of 6 months in a natural curing process in the fresh mountain air of Guijuelo. Savour thin slices of this tasty lomo cured sausage with a glass of fine wine.
The nature of this piece ensures that there is a high fat infiltration giving it its particular and distinctive marbled appearance. Arturo Sanchez’s family has been perfecting the Lomo Iberico preparation and dressing for generations with natural spices and an extraordinary De La Vera Spanish Paprika.
Only the best loin pieces are used in the process, as they must be impeccable pieces. After the preparation and dressing, the loins are stuffed into natural casing and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.
This classic Spanish sausage comes ready sliced in an attractive presentation pack and makes for a special gift for the Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Lomo Ibérico is kept alive.
HOW TO SERVE LOMO IBÉRICO DE BELLOTA?
Lomo Ibérico should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because lomo contains oleic acid which is activated when the sliced pork loin reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the lomo ibérico.
To serve Arturo Sanchez Lomo Ibérico de Bellota, open the pack and allow the sliced sausage to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.
Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of lomo spreading them evenly.
The best partner to our acorn-fed ibérico lomo with good quality crusty bread and a fine wine such as Carpess Crianza from Rioja.
HOW TO STORE LOMO IBÉRICO DE BELLOTA?
Our Lomo Ibérico comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.
### Le Naturel Garnacha Blanca 2023
GRAPE VARIETIES
100% Garnacha Blanca and other varieties
TASTING NOTES
Aroa is a winery, in D.O. Navarra, where wine and organic methods of cultivating go hand in hand. Carefully selected vineyards, located in the highest and coolest area of the region, hand-picked grapes.
As the name suggests, Le Naturel Garnacha Blanca wine is a natural wine where the grapes are the main character. Made mainly from white grenache and other varieties, the grapes go through soft pressing, followed by fermentation at low temperature (16ºC) to preserve all the aromas and freshness. No added sulphites.
Le Naturel Blanco has an intense straw yellow colour, with greenish and golden hues. On the nose it has high intensity, with tropical fruits, fresh aromas of citrus, with a mineral background. There are notes of white flowers and a sweet final character with honey and musk tones. On the palate, the wine has exuberant acidity with dominating unctuosity and a sweet background, characteristic of the Garnacha Blanca grape variety. The end taste leaves a slight bitterness full of elegance, which adds complexity and persistence to the wine.
FOOD PAIRING
Le Naturel Garnacha blanca pairs well with roast lamb and pork dishes, grilled chicken, pasta dishes with a creamy sauce or serve chilled with a meaty piece of turbot, halibut or monkfish.
### Arturo Sánchez Salchichón Ibérico de Bellota 50g
WHAT IS SALCHICHÓN IBÉRICO?
Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico by Arturo Sánchez.
Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
This classic Spanish sausage comes ready sliced in an attractive presentation pack and makes for a special gift for the Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Salchichón is kept alive.
Salchichón Ibérico is seasoned with whole peppercorns, not the smoked paprika used for chorizo. Without the smokiness, the rich Ibérico flavour shines through. Each bite literally melts in your mouth.
HOW TO SERVE SALCHICHÓN IBÉRICO?
Salchichón Ibérico should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because the salchichón contains oleic acid which is activated when the salchichón reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the salchichón ibérico.
To serve Arturo Sanchez Salchichón Ibérico de Bellota, open the pack and allow the sliced sausage to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.
Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of salchichón spreading them evenly.
The best partner to our acorn-fed ibérico salchichón with good quality crusty bread and a fine wine such as Lurton Tempranillo from Toro.
HOW TO STORE SALCHICHÓN IBÉRICO?
Our Salchichón Ibérico comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.
### Arturo Sánchez Chorizo Ibérico de Bellota 50g
WHAT IS CHORIZO IBÉRICO?
Discover the amazing flavour of Spain's finest cured sausage – Chorizo Ibérico de Bellota by Arturo Sánchez.
Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth!
Chorizo Ibérico de Bellota comes from black Ibérico pigs that can only be found in Spain. We only use noble cuts such as Pluma, Secreto and Presa when making our artisan chorizo ibérico.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Chorizo is kept alive.
Our Arturo Sanchez Chorizo Ibérico is soft, sweet, smooth with well-balanced flavours, making it perfect for tapas.
HOW TO SERVE CHORIZO IBÉRICO?
Ibérico chorizo should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because the chorizo contains oleic acid which is activated when the chorizo reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the chorizo ibérico.
To serve Arturo Sanchez Chorizo Ibérico de Bellota, open the pack and allow the sliced sausage to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.
Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of chorixo spreading them evenly.
The best partner to our acorn-fed ibérico chorizo with good quality crusty bread and a fine wine such as Pittacum Barrica from Bierzo.
HOW TO STORE CHORIZO IBÉRICO?
Our Chorizo Ibérico comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.
### Arturo Sánchez Jamón Ibérico de Bellota 50g
WHAT IS JAMÓN IBÉRICO DE BELLOTA?
This product is Arturo Sánchez’s soul. The pillar and foundation that has held this legendary Ibérico house since 1917: excellence, craft, honesty, tradition.
Jamon Ibérico de Bellota is a true gastronomic jewel, because each piece is unique: the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo.
Time is of essence on a product like this: two years of living in freedom, in the dehesa fields, with two seasons to guarantee a double acorn-based feed and its healthy nutritional properties; then, a minimum of 48 months’ curing in Guijuelo, in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest.
Every day is different, a true challenge, and only the deepest knowledge gathered over more than a century of experience by a family who loves their work can guarantee that the 100% Iberian cured acorn ham that reaches your table is unique among the Iberian hams: the essence of a pure, balanced, full flavour. Unforgettable.
HOW TO SERVE JAMÓN IBÉRICO DE BELLOTA?
Iberico ham should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because the ham contains oleic acid which is activated when the ham reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the ham.
To serve Arturo Sanchez Jamón Ibérico de Bellota, open the pack and allow the ham to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.
Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of ham spreading them evenly.
The best partner to our acorn-fed ibérico ham with good quality crusty bread and a fine wine such as Matarromera Gran Reserva from Ribera del Duero.
HOW TO STORE JAMÓN IBÉRICO DE BELLOTA?
Our Jamón Ibérico de Bellota comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.
### Arturo Sánchez Jamón Ibérico de Cebo 50g
WHAT IS IBERICO HAM?
Iberico ham has a deep, rich nutty flavour and comes from the legendary Iberian breed of black pigs known as pata negra pigs. The animals have at least a hectare of wooded pastures called dehesas and are fed on a diet of grass and the best acorns from holm and cork oak trees. This provides the hams distinctive aroma and exquisite taste.
It also means that no other cured ham can beat Arturo Sánchez Iberico Ham, this is the real thing! Arturo Sánchez's Iberian 'cebo de campo' free-range pigs reach 14 months of age instead of the industry average of 10 months. These extra months allow further properties and characteristics to develop differently such as its aroma, flavour and appearance. In addition, all cebo hams are cured for a minimum of 30 months. As the seasons change from the cold of winter through spring and summer, 40% of the fat melts away, coating 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.
Iberico Hams are generally classified by the amount of acorns eaten before slaughter. The official classification allowed is distinguished mainly between Iberico de Bellota which are pigs purely fed on acorns or Iberico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin. At Basco, we import hams of Iberian breed from artisan ham and charcuterie specialist Arturo Sánchez. Thanks to the knowledge gained during more than 100 years and several generations dedicated to this activity, Arturo Sánchez produces Iberico products that are considered to be amongst the best in Spain.
A family business located in Guijuelo in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of black Iberian pigs. Iberico ham is at its best sliced as thinly as possible using a ham stand, however, if you are not confident with a knife or do not want to buy a whole leg, this is the best option for you.
Arturo Sánchez Iberico ham is perfect for parties, tapas or even just to treat yourself, its distinctive rich taste and creamy, melt-in-your-mouth texture is something you will want to eat over and over again!
HOW TO SERVE IBERICO HAM
Iberico ham should be ideally served at a temperature of around 20 degrees celsius. The reason behind this, is because the ham contains oleic acid which is activated when the ham reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the ham.
To serve Arturo Sánchez Iberico Ham, open the pack and allow the ham to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature and the oleic acid gets activated.
Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of ham spreading them evenly.
Try our iberico cebo ham with good quality crusty bread and a fine wine such as Marques de Murrieta Rioja Reserva.
HOW TO STORE JAMÓN IBÉRICO?
Our Jamón Ibérico de Cebo comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.
### Arturo Sánchez Salchichón Ibérico
WHAT IS SALCHICHÓN IBÉRICO?
Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico by Arturo Sánchez. Free-range ibérico pork is blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
This classic Spanish sausage comes in an attractive vacuum bag and makes for a special gift for the Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it.
Salchichón Ibérico is seasoned with whole peppercorns, not the smoked paprika used for chorizo. Without the smokiness, the rich Ibérico flavour shines through. Each bite literally melts in your mouth.
Ibérico is the finest pork in the world. It comes from Ibérico pigs that live their lives wandering outdoors eating grasses and herbs and sleeping under the stars. In the fall, these lucky hogs feast on massive amounts of sweet acorns, called ‘bellotas’ in Spanish. Because the acorns are rich in antioxidants, the pork has a rich, nutty flavour that surpasses any other.
HOW TO SERVE SALCHICHÓN IBÉRICO?
Slice your Salchichón Ibérico very thinly and serve on a warm plate to bring out its complex flavours.
While we prefer to enjoy slices of this superb salchichón on its own, you can also add it to sandwiches, fresh salads or pastas. For maximum taste, serve at room temperature with a glass of Matsu El Recio from Toro.
HOW TO STORE YOUR SALCHICHÓN IBÉRICO?
Our Salchichón Ibérico comes vacuum packed in 0.9kg pieces. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 1 month.
### Arturo Sánchez Chorizo Ibérico
WHAT IS CHORIZO IBÉRICO?
Discover the amazing flavour of Spain's finest cured sausage – Chorizo Ibérico by Arturo Sánchez.
Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth!
Chorizo Ibérico comes from black Ibérico pigs that can only be found in Spain. We only use noble cuts such as Pluma, Secreto and Presa when making our artisan chorizo ibérico.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Chorizo is kept alive.
Our Arturo Sanchez Chorizo Ibérico is soft, sweet, smooth with well-balanced flavours, making it perfect for tapas.
HOW TO SERVE CHORIZO IBÉRICO?
Slice your Chorizo Ibérico as thinly as possible and serve with excellent bread and wine. You can add slices to salads or sandwiches, or dice and add to stews or pasta.
We prefer to eat slices of this superb chorizo by themselves, better to enjoy the layers of flavour.
For maximum taste, serve at room temperature with a glass of Marques de Murrieta Reserva from Rioja.
HOW TO STORE CHORIZO IBÉRICO?
Our Chorizo Ibérico comes vacuum packed in 1kg pieces. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 1 month.
### Jose Pariente Wine Tasting Box
Enjoy the ultimate wine tasting experience from the hand of Basco and Rueda’s Premier Winery José Pariente all in one Tasting Box.
This is the perfect gift for a wine lover or ideal tasting for a family or group of up to 6 people. The box includes 4 wines from José Pariente.
Named after José Pariente, a hard-working grape grower and producer from Rueda whose vines served as the base for the project launched by his daughter Maria Victoria (Mariví) Pariente in 1998. Some years later, Mariví fulfilled her dream of building her own modern premises and launch a range of wines to show the diversity of the indigenous Verdejo grape.
The third generation, siblings Martina and Ignacio, have fully joined the business and have even launched their own project in Castilla y León under the name Prieto Pariente. Ignacio (who runs the export and business operations) and Martina (winemaker) are bringing a clear generational shift to their wines, experimenting, and using modern techniques and technology to set themselves apart from other wines.
José Pariente is now one of the most respected brands in Rueda for its quality and continuity. Rueda is one of the most technologically minded denominations in Spain, yet hand-harvesting is the standard for bush vines and indigenous yeasts have been selected from José Pariente's own vineyards as part of a join project with the University of Navarra. Around 75% of the grapes are cold-macerated and vinification is done in stainless steel deposits.
The box includes 4 leading Rueda white wines from this young and exciting winemaker, including Verdejo, Sauvignon, oaked, unoaked and sweet choices.
### Jose Pariente Apasionado 2023
GRAPE VARIETIES
100% Sauvignon Blanc
WINE TASTING
The result of Bodegas Jose Pariente’s concern for a new and original sweet wine. After hard work in the vineyard and a few small trials, they came up with Apasionado, a special and lively version of the grape Sauvignon Blanc.
Tasting Pale yellow with greenish reflections. Its aromatic expression is not usual in sweet wines as an exceptional combination of vegetable notes and tropical fruits, hints of fresh cut grass, and a hint of minerality. In the mouth a pleasant and very fine velvety sensation. It keeps the essence of the typical Sauvignon Blanc grape: fresh and clean elegance. An intense wine, well structured, with a long, round finish. Perfect balance among acidity, alcohol and sugar.
FOOD PAIRING
All types of hot and cold desserts, with foie gras or in cocktails.
### Jose Pariente Finca Las Comas 2022
GRAPE VARIETIES
100% Verdejo
WINE TASTING
This wine comes from the vineyard with the same name, Las Comas: a vineyard of bush vines planted in 1910 on stony soil with limestones. These characteristics have made this a unique and very personal interpretation of the Verdejo grape from Rueda. Finca Las Comas is an intense and creamy wine made in Foudres of oak. The medium-bodied wine shows an extraordinary elegance and great aromas with hints of fennel, herbaceous plants and a subtle touch of citrus. The wine is clear and bright, with a golden yellow colour. The nose shows complex and intense aromas of herbaceous plants, fennel and a subtle touch of citric aromas. A medium-bodied wine, intense and creamy on the palate. Exceptionally elegant and well-balanced, with a long and open finish, and a nice touch of anise. Great acidity, and a pleasant salty aftertaste.
FOOD PAIRING
All types of fish dishes, rices, semi-cured cheeses, smoked dishes, milk-fed lamb, roast pork.
### Jose Pariente Verdejo Barrica 2023
GRAPE VARIETY
100% Verdejo
WINE TASTING
Jose Pariente Verdejo Barrica is a deep, smooth and complex rueda wine which is the work of impeccable cellar craftmanship. The fermentation in barrel, which at Jose Pariente is a meticulously thorough process, makes for an extraordinarily nuanced wine. An exceptional balance of fruit and wood.
The fermentation is carried out in French oak barrels, both new and one year old, from various coopers. This follows seven months of batonnage, with the wine in constant contact with its lees. It was then decanted into stainless steel tanks, where it remained for five months, before being bottled after clarification and stabilisation.
Bright and golden yellow to the eye, it has an intense, complex nose, its aromas spicy, slightly smoky, with ripe fruit and a hint of wood. There are also notes of exotic fruits and minerals. In the mouth it is voluminous, unctuous and very elegant. Powerful, with a good acidity that ensures a long and lively passage. It presents a great balance between fruit and wood. Everything that is perceived in the nose appears again in the mouth.
FOOD PAIRING
Appetisers, fish in sauce, richly flavoured seafood such as spider crab or goose barnacles, poultry and veal find a perfect companion in this wine. It goes especially well with ham and foie gras.
### Pittacum Barrica 2020
GRAPE VARIETIES
100% Mencía
TASTING NOTES
Wine is a product of the earth and therefore is naturally associated to its terroir. Drinking a bottle of Pittacum must then transport us to its place of origin, serving as medium to perceive and feel the nuances and the essence of the land of the Bierzo and its climate. A healthy and pleasurable feeling. Pittacum has an intense colour with elegant nose. Fresh red fruits, spices, chinese ink and minerals. Fluid and juicy with a long finish.
FOOD PAIRING
Pittacum's profile allows for a rich and varied matching to dishes and foods: grilled or stewed meats, legume pottages, certain ways of prepare fish, but also cold meats, cheeses, pasta, empanadas (Galician savory pie), salads when properly dressed.
### Terras Gauda O Rosal 2024
GRAPE VARIETIES
Albariño, Caíño and Loureiro
TASTING NOTES
The flagship wine from the leading producer in Spain’s O Rosal Valley is an artful blend of Albariño, Caíño and Loureiro. Hailing from the most southerly part of Rías Baixas, just across the River Miño from neighbouring Portugal, Terras Guada O Rosal clearly takes influence from both sides of the valley. Pulling the cork on this, you’ll discover all the fruity and floral notes of a Spanish Albariño combined with the laser-like acidity and herby character of a Portuguese Vinho Verde – it’s the taste of summer holidays.
Lemon curd, lime zest, pink grapefruit juice, crunchy peach, Granny Smith apple, mandarin peel, orange blossom, jasmine, passionfruit, kiwi, bay leaf, dried mint, and just a hint of salinity like caper brine.
FOOD PAIRING
This wine is calling out for seafood: oysters, shrimp, crab, white anchovies, or barbequed sardines. Alternatively, pair with creamy dishes or something with a kick of chilli.
### Iberico Coppa 1Kg
WHAT IS IBERICO coppa?
Cabecero iberico is the pork collar or top of the loin, also known in Italian as coppa or capocollo. This is the muscle running from the neck of the pig to the ribs. After the loin, the coppa is the third largest muscle from the Iberico pork. Coppa Iberica is an extremely well marbled pork cut, that lends itself to a variety of cooking methods due to its high level of fat infiltration.
Please note that our cabecero does not include the Presa iberica.
Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.
HOW TO COOK IBERICo coppa?
We have customers that use the coppa for sausage making, curing and smoking. It is a great cut that can be cooked like a traditional roast pork shoulder or cut into steaks and cooked on the BBQ.
Coppa is very quick and easy to prepare for roasting. Once fully thawed, season with salt and pepper and place in a hot oven at 200°C for approximately 30 minutes. Please make sure you use a good meat thermometer to ensure it is not overcooked. Roast until its internal temperature is 57°C for medium rare. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.
This pork roast will taste like a roast beef! It really is phenomenal in how it tastes. Try one today to find out!
HOW WILL I RECEIVE MY IBERICO COPPA?
You will receive one frozen vac pac of iberico coppa delivered on ice pads. If you are not using the coppa straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR IBERICO COPPA.
### La Chinata Goat Cheese and Caramelised Onion Cream
La Chinata Goat cheese and caramelised onion cream is a delicious and tasty gourmet product elaborated with first quality products and the best La Chinata extra virgin olive oil. The combination of the intense goat cheese with the sweet touch of caramelised onion will provide you a unique taste you will love.
La Chinata Goat cheese and caramelised onion cream is perfect complement to grilled meats and ideal as part of a tapas board spread on toast. You can also use this goat cheese spread as a dipping sauce with crudités (carrot, celery, cherry tomatoes) or with crackers.
### Munar Sobrasada Sausage
WHAT IS SOBRASADA SAUSAGE?
Sobrasada is a traditional soft, cured sausage from Mallorca made with ground pork, paprika, salt and other spices which has been made by Embutidos Munar for over 70 years. Sobrasada is the national sausage of the Balearic Islands, and Sobrasada Munar is the authentic sobrasada now available in the UK. Starting with premium quality free-range pork, they add a little sea salt and sun dried paprika from Tap de Corti in Mallorca. Because of their balmy semi-tropical climate, islanders on Mallorca and Menorca are unable to fully dry-cure their meat, as is done on the mainland. Instead, they preserve their meat by mixing it with a local type of paprika and age it for a short time. The result is sobrasada, a finely ground soft pork sausage of excellent quality. It is unique for its soft-spreadable texture and is used for cooking or as a spread. About 2.5 inches thick.
HOW TO SERVE SOBRASADA SAUSAGE
Sobrasada is usually spread on crusty bread and toasted until it melts there is no other sausage from Mallorca more typical than sobrasada (locally known as sobreasada). You can also use sobrasada as a filling to pasta dishes, fried with sea food or meat as part of a sauce or garnish, making it one of the most versatile products of all Spanish cured meats.
HOW TO STORE SOBRASADA
Each sobrasada comes wrapped in an attractive paper wrap with each piece weighs around 350g. Once opened keep in the refrigerator and consume within 5 days. The product has 9 months shelf life from date of manufacture. Gluten free.
### Arroyabe Cockles in Water
A hidden treasure of Spanish gastronomy, and one of our favourite tapas: these small saltwater cockles called berberechos are harvested in the sandy estuaries along the coast of Cantabria where the cool waters make for perfect seafood.
Naturally prepared in saltwater and simply steamed, these tender cockles are the ultimate flavour of the sea.
They also couldn't be easier to serve and share, straight from the can with a squeeze of lemon and a glass of your favourite white wine. Perfect!
### Matsu El Viejo 2021
GRAPE VARIETY
100% Tinta de Toro.
TASTING NOTES
'The Old One' of the Matsu range, made from the fruit of selected Tinta de Toro vines, averaging 110 years of age. Matsu is the Japanese word for 'wait', and the winery's philosophy is one of patience and environmental harmony. The vineyards are fully organic. The wine is immensely powerful and complex, offering cigar box, lavender and graphite nuances against a backdrop of dense cherry and bramble fruit.
FOOD PAIRING
Enjoyable immediately, partnered with good quality steak or rare roasts, but will also reward cellaring of 5 years or more.
### La Garnacha Salvaje de Moncayo 2022
GRAPE VARIETIES
100% Garnacha
TASTING NOTES
From Proyecto Garnachas de España (VT Ribera del Queiles) in Navarra comes La Garnacha Salvaje del Moncayo a juicy red grenache.
Raúl Acha took it upon himself to find the small plots of ancient, forgotten Garnacha vines in the Ebro Valley of the Rioja region. He used those vines to show the high-quality wines that can be achieved from this underappreciated variety of grape. There are currently six wines offered by Proyecto Garnachas de España. Each wine comes from a different section of the Ebro Valley, from vines of distinct ages and altitudes.
La Garnacha Salvaje de Moncayo has a garnet colour, bright and young cherry trim. On the nose, it has aromas of red fruit, wild berries and vegetable notes. On the mouth, it is fruity, balanced with predominance of strawberries and raspberries and a sweet end.
FOOD PAIRING
Paella rice dishes with meat, grilled red meats, pasta with meat sauces or cheeses.
### Montes Dried Butter Beans
Judion beans are the essential secret to an authentic Spanish cocido or stew. They will take your creation to a new level! Basco is the exclusive source of this gourmet bean in UK. You cannot find a suitable substitute in the local supermarket or even a gourmet store.
These magnificent buttery Judion beans, grown in Salamanca, are absolutely huge and meaty! Perhaps mammoth is the right word. After you
have soaked them, each bean may measure up to 2 inches across! A bean lover’s dream come true!
To prepare traditional Judias con Chorizo, your broth will include saffron, pimentón smoked paprika, some jamón serrano, chorizo, and olive oil. The centerpiece will be these magnificent judiones, like none you have ever tasted before.
They are selected by Legumbres Montes, the premiere source of gourmet quality beans in Spain.
### Montes Dried Fabes Beans
The main ingredient of Fabada - the famous Asturian stew of fabes beans,
chorizo, morcilla and pancetta. These are considered some of the best beans in
Spain for their exceptional flavour and unique soft, creamy texture.
Unlike many beans that take 90 days to fully grow, these take up to 150 days
to come to full growth. Unblemished, with delicate skins they need careful
cooking to fully appreciate their special quality.
Larger than a cannellini bean or haricot, Fabes unique texture works
wonderful in all manner of stews and salads.
### Conde De Aldama Amontillado
GRAPE VARIETIES
100% Palomino
THE WINERY
This beautiful and venerable old wine is one of the oldest Sherries around. It is a natural Amontillado, without extra fortification, and now has an average age of 100 years. It comes from a pre-phylloxera solera established in 1740 by Bodegas Aguilar & Cia in Sanlúcar having begun life as Manzanilla and was once owned by the Conde de Aldama. The Conde was unimpressed with the quality of the post-phylloxera wine and sealed his soleras so that none of it could spoil them, so the wines grew more concentrated and more valuable over many years. It passed through the hands of the now disappeared Manuel Argüeso Hortal and Valdespino before finding its way to Francisco Yuste.
TASTING NOTES
Bright chestnut-mahogany with copper glints and a hint of green at the rim. On the nose, magnificently fragrant and complex, and its age is immediately apparent. There are notes of exotic woods like cedar and sandalwood then toasted nuts like almond and hazelnut along with faint notes of dried fruit like date and apricot and a faint trace of iodine. It is not powerful but rather extremely elegant and all the minute nuances are beautifully harmonised into an exotic bouquet. On the palate, after a very refined start it opens out revealing intense flavour with lots of charm and a lightness of touch. Tannin is very low for such an old wine and it retains that salty bitterness so characteristic of Sanlúcar along a gentle acidity, a faint balancing hint of caramel and a slight rancio and tobacco note. It is crisp on the palate and
very lively with incredible, almost interminable length. Wonderful Drop.
FOOD PAIRING
Cured cheeses, meat stews, game dishes and smoked foods. Anything with an intense flavour that pairs up with this stunning sherry.
### Fresh Black Winter Truffle
BLACK TRUFFLE - TUBER MELANOSPORUM
Tuber Melanosporum or Black truffle is a species of truffle native to Southern Europe and one of the most expensive edible mushrooms in the world. Its organic cultivation needs some very specific geological and weather conditions for its development. The truffles grow underground, 20 to 30cm deep, in symbioses with the roots of trees, especially different kinds of oak and hazelnut.
At Basco, we have weekly deliveries of fresh Spanish Black Truffle from the ground to your door. Our fresh black truffles come from our supplier's own cultivation fields, which guarantees a high-quality production and total food safety. The truffle season in Spain runs between the end of November until March. We offer our fresh black truffle is 100g portions. Call us to check the price of larger quantities.
QUALITY GUARANTEED
Our quality control is extremely rigorous because our reputation depends on it. Every single truffle we supply is carefully checked by our warehouse team before despatch, which is why we confidently offer our 100% money back guarantee if you are not satisfied with the quality. Our prices are highly competitive, and unlike other Truffle companies, if you order from us we round weights up, not down, so you will always get a better deal!
FRESH TRUFFLE INFORMATION
All fresh truffle orders are shipped in specialist refrigerated package, designed to ensure that Truffles arrive in optimal condition. Fresh Truffles are highly perishable, please refrigerate on receipt, full details of how to store your Truffles will be sent with the shipment.
SPEED - FRESHNESS GUARANTEED
We have weekly deliveries of fresh black truffle from Spain. Our black Truffle is sent by air freight for delivery into our warehouse in Yorkshire within 24 hours. Here they are carefully inspected, graded and dispatched every week. In fact we supply many Michelin Star chefs and restaurants. If our truffles were not arriving fresh we would soon know about it! Our truffles are always shipped using specialised refrigerated cold packaging via an express courier service.
SERVING SUGGESTIONS
Finely grate with a microplane grater or shave using a truffle slicer. Great on scrambled or poached eggs on toast. Grate over risotto and pasta dishes, sauces, stuffings or on chicken or beef dishes.
### Herpac Smoked Sardines
Delicious smoked sardines in sunflower oil. The deep smokiness enhances the rich flavour of the sardines.
Intensive taste and juicy texture, our smoked sardines are one of our best sellers amongst our customers.
They are perfect to eat in toasted slice bread, with sliced tomatoes and a good drizzle of extra virgin olive oil. They are also a perfect addition to salads or sandwiches.
### Herpac Cured Grey Mullet Bottarga
Bottarga is lightly cured grey mullet roe that is staggeringly popular in the South of Spain. Bottarga or Hueva de Mujol has an intensely nutty, salty taste, and silky texture that it is best matched with neutral flavours.
This rich delicacy - made all around the Mediterranean - is best eaten in thin slices drizzled with olive oil and served with a cold glass of manzanilla sherry as part of a tapas selection. You can eat it as any other smoked or cured fish, but it is also used by many chefs as a seasoning, grating it over any dish to bring an unami punch.
Our Spanish bottarga is from an old family firm - it is exceptionally large, moister, and a cut above any other Italian or Greek cured roes.
### Herpac Bluefin Tuna Belly in Olive Oil
As long as tuna boats have plied the seas, ventresca, the belly of the tuna, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna. The Japanese treasure it under the name 'toro,' which is the most sought-after part of the tuna.
Each bite of ventresca tuna is so meltingly tender that it is in a different category from other canned tuna. Serve on a fresh green salad, or on a piece of fresh bread to experience the buttery, mild flavour of this amazing seafood.
Our ventresca by Herpac is prepared in limited quantities. After each Bluefin tuna is cooked in sea water, the delicate ventresca fillets are placed in a tin, always by hand, because no machine process would be capable of leaving intact such a tender cut. The ventresca is then covered in olive oil, thereby keeping it moist and enhancing its delicate flavour.
Ventresca is the finest part of the Bluefin tuna. Each tuna is caught with a rod and line. This preserves the texture and flavour that can be damaged by the stress of harvesting by net. This method also assures that other creatures of the sea, such as dolphin or turtles, are not harmed.
### Herpac Mackerel Fillets in Olive Oil
Herpac was founded in 1986 by the Pacheco brothers. After many years working in their small fish shop in Barbate, and thanks to the good name achieved, Francisco and Diego decided to start marketing mojama, drying it by hand with no other elements than the sun and the wind, in their establishment in the street Hermanos Romero Abreu. Today they have central facilities of 8,500 square meters, three of their own stores and fifty employees, and are present in ten countries.
From the cool seas near Cadiz come these delicious Caballa fillets. These small mackerel are filleted by hand and prepared in olive oil. The result is a delicate, flaky fish with a mild flavour. Serve on toast or with a salad.
Canned seafood in Spain is considered a delicacy, and Herpac takes great care to preserve the flavour and texture of fresh mackerel. Each fillet is carefully packed and prepared to ensure that it is not overcooked or damaged. The result is a fish that restaurants across Spain feature as a sought-after delicacy.
### Le Naturel Garnacha 2024
GRAPE VARIETIES
100% Garnacha and other varieties
TASTING NOTES
Aroa is a winery, in D.O. Navarra, where wine and Organic methods of cultivating go hand in hand. Carefully selected vineyards, located in the highest and coolest area of the region, hand-picked grapes.
As the name suggests, Le Naturel Garnacha wine is a natural wine where the grapes are the main character. Made mainly from grenache and other varieties, the wine has a short maceration for only 5 days with minimum intervention to keep the grape's qualities. No added sulphites.
Le Naturel has a clean and bright colour, with raspberry tones. On the nose, its fresh, with good intensity of red fruit notes of strawberries, raspberries, and violets. On the mouth, you get lots of fresh fruit with a genuinely nice step. A fresh, light and easy drinking red that is packed full of fruit.
FOOD PAIRING
Le Naturel pairs well with game dishes such as duck breast, partridge or grilled rabbit or serve chilled with a meaty piece of turbot, halibut or monkfish.
### Matsu El Picaro 2023
GRAPE VARIETY
100% Tinta de Toro.
TASTING NOTES
Picaro means 'rogue' or 'rascal', and this rapscallion of a wine is a youthful interpretation of the Toro region's style.
The grapes come from mature vines of over 50 years of age, but the wine spends only three months in oak, preserving their natural fruit profile.
Vivid crimson-purple in the glass. Aromas are of ripe blackberries and raspberries, with subtle hints of fresh cocoa. The palate is bold yet supple, with ripe tannins and a mineral grip.
FOOD PAIRING
Enjoy on its own or with boldly flavoured pasta dishes or spicy meat skewers.
### Matsu El Recio 2022
GRAPE VARIETY
100% Tinta de Toro.
TASTING NOTES
El Recio translates as 'the tough guy', and is a more serious, mature wine, made from the product of some of Toro's oldest vines, which are cultivated using advanced biodynamic techniques.
Aged for 14 months in new French oak provide opulence and polish. Intense and opaque, this wine is a mass of deep black fruit, chocolate, roasted coffee bean and vanilla pod aromas. Voluptuous and weighty, with a firm structure, held together by silky tannins.
Drink now or keep for 2-5 years.
FOOD PAIRING
A great steak wine, which longs to be paired with rare asado-style beef fillet or sirloin.
### Habelas Hailas Orujo Coffee Cream
WHAT ARE HABELAS HALIAS LIQUEURS?
Habelas Hailas liqueurs come from Galicia, motherland of the Orujo distilled spirit. The process of making their liquors perfectly combines modernity and tradition. First, they obtain the eau de vie, which is the base of their liqueurs from a careful distillation process. Secondly and according to the kind of spirits to be obtained, they add top quality products such as herbs, seeds, coffee, chocolate, lemon, etc which personalise each liqueur.
WHAT DOES ORUJO COFFEE CREAM LIQUEUR TASTE LIKE?
Orujo Coffee Cream Liqueur is smooth on the palate with the typical sweetness of creamy drinks and a pleasant round coffee finish.
HOW IS ORUJO COFFEE CREAM LIQUEUR SERVED?
Perfect served on ice or as an ingredient on creamy cocktails such as an expresso martini.
70cl / 15% ABV
### Gamba Blanca 70/90
WHAT ARE GAMBA BLANCA PRAWNS?
When you try Gamba Blanca, you will straight away notice the difference from other prawns. They may not be the cheapest of Spanish prawns, but locals affirm it’s a taste you shall never forget, a delicate but flavoursome prawn that will blossom your taste buds.
The most common way of eating them is to simply cook them on a hot plancha or BBQ, sprinkled with coarse sea salt. Less is more with these prawns.
Also called Gamba Blanca de Huelva, this crustacean has a long and well-developed abdomen which is larger than the head.
HOW MANY GAMBA BLANCA PRAWNS DO I GET WITH MY ORDER?
With an average weight of 1.1kg, each box contains between 70-90 prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness. These Gamba Blanca prawns are wild-caught in the Mediterranean Sea (FAO 37).
HOW WILL I RECEIVE MY GAMBA BLANCA PRAWNS?
You will receive one frozen box of Gamba Blanca prawns delivered on ice pads. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 4 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF GAMBA BLANCA PRAWNS YOUR GET.
### Kittos Murcia al Vino D.O.P 2.2Kg
Kittos Murcia al Vino cheese is made from pasteurised goat’s milk from the Murciano-Granadina breed of goat and is bathed in local red wine from Jumilla.
Murciano goats are the oldest goat breed in Spain, which is well adapted to the hot climate of Murcia and likes to feed on the grazing of wild herbs.
The cheese is only aged for 2 months to produce a creamy and lightly sweet goat cheese, which is then washed with red wine. This gives the Murcia al Vino its deep red bark and a light wine aroma, which makes its unique taste. It has a creamy and elastic texture, with a slightly salty and acidic taste, accompanied by the mild aromatic aroma of red wine.
This creamy goat cheese has a Protected Designation of Origin status (P.D.O.) and goes well with aromatic white wines. We do not recommend eating the rind.
### Lagrima Iberica 1.3Kg
Lagrima Iberica is a cut of meat from the Iberico pork attached to the rib.
Lagrima Iberica is a very tender well marbled cut that can be prepared quickly over a hot pan.
Lagrima is a beautiful, flavourful cut of pork that melts in your mouth - we call it lagrima which means teardrop due to its shape! Grilled medium rare, it has a juicy, tender bite and a full mouthwatering flavour that speaks of its free-range acorn fed source.
Lagrima Iberica is a thin strip of boneless baby back rib, each piece weighs between 70 and 90 grams.
Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.
Our favourite way to prepare this incredible pork is to season with salt and pepper and either pan fry or BBQ over a medium high heat until done. The centre of the lagrima should still be pink. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.
You will receive one frozen bag of lagrima iberica, delivered on ice pads. Thaw to room temperature before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR LAGRIMA IBERICA.
### La Chinata Moscatel Sherry Vinegar
La Chinata Moscatel Sherry Vinegar is characterised by being enriched with Moscatel wines during the ageing process. It is a semi-sweet sherry vinegar, velvety in texture, with a very peculiar aroma coming from the grapes of this variety.
Sherry Vinegar was the first Spanish vinegar with Denomination of Origin. With its characteristic flavour, it enhances dishes and improves the flavour of sauces, salads and vinaigrettes.
It is a product with a very important role in the Mediterranean diet. In addition, is one the best condiments used in cuisines of all over the world, from the most traditional to the most avant-garde, and with its own identity, fruit of its own history and origin.
### Galician Whole Beef Fillet 2.6Kg
WHAT IS GALICIAN BEEF?
At Basco, we only source the highest quality beef from Galicia in the Northwest of Spain. Our Galician beef fillet comes from retired dairy cows between 8 and 12 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving the fillet a distinct and unique flavour. All our galician fillets are dry-aged for a minimum of 7 days.
WHAT IS GALICIAN FILLET?
Also known as Filet Mignon, Tenderloin, and the Eye Fillet, this is the most sought-after Galician beef cut, prized for its tender quality. Our Whole Galician fillet is lean, mean, and amazingly tender which will melt in the mouth. Low in fat, but rich in flavour when cooked, this is a Rolls Royce of Galician beef, that can be enjoyed by either cooking it as steaks or roasting as a whole piece.
HOW TO COOK A GALICIAN FILLET?
The perfect way to cook and serve a Galician Fillet Steak is to bring the fillet to room temperature-for at least 6 hours. Cut the fillet steak into 3-inch thick medallions and salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barcecue for 4 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, slice thinly accross, season with salt flakes and serve on a warm plate or platter.
HOW WILL I RECEIVE MY GALICIAN FILLET?
You will receive one fresh whole Galician fillet vac pac delivered on ice pads.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR GALICIAN FILLET.
### Palma Gin
With a 2000-year history, Palma hosts the bespoke copper pot distillery where Gin Palma was founded and created. True passion and desire combine to produce a handcrafted spirit, of pure quality, using only local, natural and organic botanicals, ensuring intricate care and attention with every distillation.
Gin Palma is distilled with locally foraged wildflowers and fresh citrus fruit from the rural orchards of Mallorca, the result creates a fresh, dry, citrus infused gin with a delicate and smooth finish.
The unique core flavour comes from the Mallorcan juniper berries capturing the subtle essence of the Mediterranean Sea. Almond flowers, foraged once a year before spring, combined with orange leaves and lavender, create a delicate floral scent and sweetness. These core ingredients really enhance the depth of flavours from the other botanicals we use.
Gin Palma is a contemporary gin with a floral and sweet citrus style. On the nose it has notes of fresh pine, sticky orange and lavender. On the palate, it has bright citrus layers that go from woody to sweet, complemented by honeyed floral touches. The finish is prolonged, earthy with a delicate and refreshing spiced undertone.
### Terracotta Tapas Dish 15cm
WHAT IS A SPANISH TERRACOTTA TAPAS DISH?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta tapas dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the tapas dish is perfectly safe for all applications -- it contains no lead.
HOW DO I PREPARE MY TAPAS DISH?
On first use, our terracotta tapas dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY TAPAS DISH FOR?
This 15 cm tapas dishes can be used for larger portions of nibbles like olives or nuts or smaller tapas portions. Please note that the measurement is the diameter across the top of the dish taken from the outside edge to the opposite outside edge, i.e., the measurement includes the thickness of the terracotta which is approximately 1.5cm in total (0.75 cm each lip). Therefore, the 'internal' measurement of the diameter is about 1.5cm smaller than the quoted measurement.
### Paella Hamper Kit
Learn how to prepare and cook restaurant style paella rice with our paella hamper set!
The paella hamper set includes everything you need to prepare a fresh paella from scratch that is perfect for 4 people to share. Tender pieces of chicken and chorizo sausage cooked down in a traditional paella stock, flavoured with La Mancha saffron and smoked paprika for a rich, aromatic rice that will impress everyone at the table.
The set includes an authentic Vaello La Valenciana polished steel paella pan measuring 38cm in a diameter, a bottle of our single pressed extra virgin olive oil from Cordoba, a beautiful cloth sack of paella rice 1kg from Valencia, a ring of La Gloria Riojana Chorizo Picanta Sarta 230g, a jar of ready made paella stock, a can of smoked paprika from Extremadura and a plastic box containing 0.5g of authentic saffron from La Mancha.
The paella hamper set is the perfect gift for any foodie out there that enjoys cooking, as it comes with a recipe card.
If you are looking for an authentic Spanish paella hamper set, look no further and grab it with free delivery when you spend over £75!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-10 DEGREES. OTHERWISE THE CHORIZO NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Vaello Polished Steel Paella Pan 38cm
Since 1950 La Valenciana has offered customers a wide range of paella equipment products manufactured to the highest standards of quality.
Vaello La Valenciana paella pans are made from polished steel. This is the authentic paella pan used to make traditional Valencian paella. Easy to clean and maintain, our paella pans come with 2 handles which are ergonomically designed for maximum cooking comfort. Please ensure you towel dry your paella pan after washing and rub some oil on it to prevent any rust from appearing.
The Vaello La Valenciana Paella pan has 30cm in diameter and it’s the ideal paella pan for 4 to 6 people and makes 8 paella portions.
So why not get your paella cooking skills going with our Vaello La Valenciana paella pan 38cm and be the envy of family and friends this summer! You also get free delivery for orders over £75!
### Vaello Polished Steel Paella Pan 30cm
Since 1950 La Valenciana has offered customers a wide range of paella equipment products manufactured to the highest standards of quality.
Vaello La Valenciana paella pans are made from polished steel. This is the authentic paella pan used to make traditional Valencian paella. Easy to clean and maintain, our paella pans come with 2 handles which are ergonomically designed for maximum cooking comfort. Please ensure you towel dry your paella pan after washing and rub some oil on it to prevent any rust from appearing.
The Vaello La Valenciana Paella pan has 30cm in diameter and it’s the ideal paella pan for 2 to 3 people and makes 4 paella portions.
So why not get your paella cooking skills going with our Vaello La Valenciana paella pan 30cm and be the envy of family and friends this summer! You also get free delivery for orders over £75!
### Vaello Paella Cooking Set 46cm
Since 1950 La Valenciana has offered customers a wide range of paella equipment products manufactured to the highest standards of quality.
Our Vaello La Valenciana Eco-set is the ultimate paella cooking set that allows you to carry all the equipment necessary to cook a paella both outdoors and indoors. The paella set comes in a presentation box and includes one burner with two rings measuring 400mm in diameter, a set of three tripod square legs made out of steel and measuring 46cm in length and a polished steel paella pan, measuring 46cm in a diameter. Please ensure you towel dry your paella pan after washing and rub some oil on it to prevent any rust from appearing.
Our Vaello La Valenciana Eco-set is the right introduction to outside paella cooking. The set comes with an authentic polished metal paella pan that caters for 6 to 8 people and makes 12 paella portions. It additionally features a 400mm twin ring paella fuel burner which can sit on a heat-proof floor or be hooked up to its tripod legs. The twin ring paella burner also provides flexibility allowing you to cook with paella pans between 26cm and 60cm in a diameter.
All you need to get paella cooking is a CE approved fuel hose and suitable regulator for the fuel you want to use. The burner will run on either propane or butane and has been manufactured and adjusted to UK fuel pressures and fully CE licensed. Our paella cooking set works with either butane gas 28-30 mbar or propane gas 37 mbar. The interior diammeter of the hose should be between 6 and 8mm.
So why not get your paella cooking skills going with our Vaello La Valenciana paella cooking set and be the envy of family and friends this summer! You also get free delivery for orders over £75!
### Extra Large Carabinero Prawns 5/7
WHAT ARE CARBINERO PRAWNS?
One of the most sought after prawns in professional kitchens worldwide, beautiful Carabineros are a large deep-sea prawn species that hail from Eastern Atlantic into the Mediterranean Sea. Known by a plethora of names, to the Spanish and Portuguese as Carabineros, to the English as Scarlet Shrimp or Cardinal Prawns, and to the French as the Crevette Imperiale, they are renowned for their jumbo size and striking bright red colour.
Carabineros translates literally as police, reputedly because the colour of their shells matched the uniforms of Spanish customs police. Yet, their distinct red colour does not change when cooked , as does a lobster shell from blue to red when boiled. More distinct and robust in flavour than other shrimps or langoustines, they are also appreciated for their large size. While their meat is mainly concentrated in the tail, their cephalothoraxes (head and body) are not to be overlooked, and are excellent for making clear and creamed soups and sauces to which it adds flavour and red colour. None of this prawn should go to waste, as Spanish consider the flavour of their heads as a delicacy.
HOW TO PREPARE CARABINERO PRAWNS?
Carabineros are traditionally prepared in Spain by simply cooking them under the grill and salting them at the end. Some suggest that they should be treated as a delicate small lobster versus a simple shrimp. Regardless, they can be poached, sauteed, steamed and are excellent in paellas and robust stews, etc. There are many Michelin star chefs that value the plate appeal of their colour and size when served whole. Our Carabineros are caught off the coasts of Morocco or Spain.
HOW MANY CARABINEROS DO I GET WITH MY ORDER?
Carabinero prawns are large prawns and these large carabineros are bigger still. Each box contains between 5 and 7 prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness and packaged in 1Kg boxes. Each Carabinero weighs around 125 to 200 grams.
HOW WILL I RECEIVE MY CARABINERO PRAWNS?
You will receive one frozen box of large carabinero prawns delivered on ice pads. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF CARABINERO PRAWNS YOUR GET.
### Argueso Sherry Vinegar
Argüeso sherry vinegar has a bright, balanced flavour that brings out the best in your salads, gazpacho and other dishes. Extensive oak aging in the traditional 'solera' system adds layers of nuance and flavour not found in other vinegars. This sherry vinegar has a light colour and a refreshing acidity with very little sweetness - this is a dry vinegar.
Bodegas Argüeso is a historic Sherry producer reborn and revived. Located in coastal Sanlucar de Barrameda, it was founded by León de Argüeso y Argüeso in 1822. Originally from Burgos in the North of Spain, he settled in Sanlúcar where he opened a small grocery store called Almacén del Reloj. Shortly after, he acquired an old solera from the bodega San José in Santo Domingo, with an estimated age of over 250 years.
In 2016, Argüeso was acquired by Bodegas Yuste, with a view to increasing the reputation of the wines. They have invested heavily in Argüeso, including the employment of their own team of in-house coopers who have been tasked with repairing and upgrading all the barrels within the company as it returns to its former glory. Every week owner Francisco Yuste tastes from each barrel to ensure that his are among the finest sherry wines and vinegars in Spain.
The best way to serve this excellent vinegar is paired with a top-quality extra virgin olive oil on a fresh salad or grilled vegetables. It is a key ingredient for making great gazpacho and is great for cooked dishes as well.
### Argueso 1822 Palo Cortado
GRAPE VARIETIES
100% Palomino Fino
THE WINERY
Bodegas Argüeso is a historic Sherry producer reborn and revived. Located in coastal Sanlucar de Barrameda, it was founded by León de Argüeso y Argüeso in 1822. Originally from Burgos in the North of Spain, he settled in Sanlúcar where he opened a small grocery store called Almacén del Reloj. Shortly after, he acquired an old solera from the bodega San José in Santo Domingo, with an estimated age of over 250 years.
In 2016, Argüeso was acquired by Bodegas Yuste, with a view to increasing the reputation of the wines. They have invested heavily in Argüeso, including the employment of their own team of in-house coopers who have been tasked with repairing and upgrading all the barrels within the company as it returns to its former glory. Every week owner Francisco Yuste tastes from each barrel to ensure that his are among the finest sherry wines and vinegars in Spain.
The complexity of the Amontillado from Sanlúcar together with the fragrance of the best oloroso sherries is what you will find in this Palo Cortado sherry from Herederos de Argüeso. Directly selected from the criaderas and soleras, we find biological ageing notes and tertiary aromas from its long ageing in centennial casks.
TASTING NOTES
Amber in colour with a shiny glaze. On the nose, this palo cortado has notes of dried toasted nuts and balsamic touches that remind you of a fine pice of wood. In the mouth is dry, intense, strong, rounded with lots of body.
FOOD PAIRING
This is a versatile wine, perfect with red meats, grill fish dishes and classic stews. Perfect pairing to charcuterie, cured and smoked cheeses but also with chocolate desserts. With an average age of 20 years, once opened you can keep this sherry for a long period.Serve slightly chilled.
### Santa Rosalia Wagyu Brisket 2Kg
A great value joint taken from the breast of the Wagyu, and well suited to long, slow cooking or marinating and barbecuing for meltingly tender wagyu beef.
Left flat by our Master Butcher at Finca Santa Rosalia, this is sourced exclusively from Finca Santa Rosalia’s Wagyu herd to ensure only the best flavour possible and only dispatched after being matured in their dedicated dry aging room and judged ready by the Master Butcher.
Wagyu brisket is a particularly popular cut of meat and goes down as a personal favourite down at Basco. It is taken directly from the Forequarter, so you get a beautiful texture and a rich and bountiful flavour. When it arrives at your front doorstep, you will see that it is highly abundant in marbling that allows it to melt into the meat as it starts cooking and throughout the rest of the process.
### The Wagyu Box
The ultimate selection of wagyu beef cuts perfect for a special barbecue. At Basco, we help you select the best Barbecue ingredients for the ultimate barbecue experience.
Our wagyu box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any wagyu beef lover or premium steak friend in your life.
The box contains:
One pack of Wagyu Burgers (2x150g); made with an 80% to 20% white fat marbling ratio. It is the marbling fat that distinguishes wagyu beef and what gives these burgers their unbelievable succulence and rich depth of flavour. This beef is dry aged for 8 to 10 days from cattle that is up to 36 months old.
One Rios Morcilla (350g); goes very well with other flavours such as roasted apples, or piquillo peppers. However it is versatile enough for an experimental chef to use it with a range of dishes, from pasta to poultry, game to garnish. It is isn’t uncommon for people to be hesitant when trying black pudding for the first time, however Morcilla De Burgos is one of best in the world, try it once, you will be coming back for more!
One Wagyu Presa steak (325g) or flank steak looks like a rib-eye steak but it is arguably more juicy and flavourful. Easy to prepare by simply searing it in a hot pan, griddle or barbecue and served with some flakes of sea salt.
One bottle of Carpess Crianza, a new style rioja from bodegas Egomei, a crianza aged for 12 months in French oak. A modern style Rioja with killer deep red fruits and spicy notes.
You will receive all your ingredients in a polysterene box delivered with ice pads. Please note that the wagyu burgers and wagyu rib-eye steak will arrive frozen. Thaw to room temperature before cooking.
THE FROZEN ITEMS SHOULD BE STORED IN FREEZER. PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-4 DEGREES. OTHERWISE THE BLACK PUDDING NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### The Grilling Box
There is nothing better than a barbecue with friends and family.
At Basco, we help you select the best Barbecue ingredients for the ultimate Spanish grilling meat box. Our grilling box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.
The box contains:
Secreto Iberico; is a part of the top extreme of the loin's top. In the traditional quartering of meat it is united to the loin's fat or 'hoja de tocino'. Sizzle this thin cut on the grill and the fat will immediately start to melt away, bathing the pork in lovely acorn flavoured juiciness.
Basco Cooking Chorizo; is made in La Rioja by a Chorizo producer with over 100 years experience, this recipe has been developed purely between Basco and the producer! The sausage has been semi-cured for four days. This results in a softer sausage that retains moisture whilst becoming crispy - perfect for barbecue cooking!
Morcilla de Burgos; Produced in Burgos in northern Spain, a black pudding with rice with a unique flavour became very popular and adds a very unique twist and has become a signature dish.
Irrepetible Malbec; is a Spanish Malbec/Syrah from Bodegas Altolandon, located within the province of Cuenca in central Spain Manchuela DO, known as the little La Mancha. The name Irrepetible, translates to 'no other like it', or 'one of a kind'. Irrepetible has a bright cherry colour with aromas of mature fruits, sweet spices and creamy oak. Charmingly fruity and fresh without being overly oaked.
You will receive all your ingredients in a polysterene box delivered with ice pads. Please note that the secreto iberico will arrive frozen. Thaw to room temperature before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your secreto pork.
THE FROZEN ITEMS SHOULD BE STORED IN FREEZER. PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-4 DEGREES. OTHERWISE THE CHORIZO AND BOTTIFARA NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Mini Serrano Ham Carving Set 1Kg
The Mini Serrano Ham Carving Set is the perfect ham slicing kit by Basco.
Enjoy in the comfort of your home this delicious cured ham freshly carved. The Mini Serrano Ham Carving Set is a great feature for any dinner party or family meal as you can involve everyone at the table when carving the ham. The kit includes a mini joint of Martinez Somalo Serrano Reserva Ham cured for over 12 months beautifully presented in a presentation case with a stylish wooden board and ham slicing knife so you can get carving straightaway!
Forget about the hassle of a whole leg of ham, the mini serrano ham is a boneless joint with 1Kg of beautifully cured ham, so you can easily carve perfect slices of Spanish ham with plenty for everyone to enjoy!
The perfect gift, you can either carve this ham in front of the whole family or buy it as a gift to any Spanish food lover, rest assured they will be impressed!
Store your mini ham in the refrigerator. No cooking required. Average weight 1Kg. Please note that weights can vary from ham to ham, so expect a slight variation on the weight of your ham.
Order our Mini Serrano Ham Carving Set today and get free delivery (Mainland UK) when you spend over £75.
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Matarromera Reserva 2019
Grape Variety
100% Tempranillo
Wine Tasting
A complex, silky and very stylish reserva from Ribera del Duero. Made entirely using Tempranillo grapes and aged for 18 months in American and French oak barrels. It has a very intense cardinal-red colour in harmony with aromas of aging: spices, minerals, liquorice and lactones. Its stylish structure of sweet tannins combine body and refinement; a multitude of well-linked aromas with average acidity. Long finish, harmonious, elegant and enduring in the mouth.
Food Pairing
Perfect with barbecued meats, hearty stews and cured cheeses.
### Pacharan Azanza
What is Pacharan?
Pacharan is a delicious sloe-flavoured liqueur with a pronounced aniseed taste, commonly drunk in Navarra and the rest of the Basque Country, the Pyrenees and elsewhere in Spain.
The word Pacharan comes from the Basque paitar or pattar which means liqueur and aran which means sloe.
It is made by a maceration of sloes (enderina), the fuit of the blackthorn, with anisette, the aniseed flavoured liqueur, to create a liqueur that is both warming and refreshing.
Bodegas Pacharan Azanza is a small, family company established since 1810 making it one of the oldest and best producers of pacharan. Pacharan Azanza has an I.G.P. designation ensuring that this product is authentically produced in the traditional manner.
How is Pacaharan Served?
It is usually served as a digestif either chilled or on ice or as part of a cocktail in white or sparkling wine. It can be drizzled over fresh berry fruits and vanilla ice cream to create a delicious dessert..
70cl / 25% ABV
### Vega Gourmet Truffled Sheep's Milk Cheese
Vega Gourmet truffled cheese is no ordinary cheese, it is a true gourmet experience. An authentic truffled cheese made in La Mancha that will surprise you from the moment you open it!
It’s incredible aroma welcomes and entices you to taste. The black truffles then work their magic in a splendid pairing with the rich elegant flavours inherent in this quality sheep’s milk cheese from La Mancha.
This truffle cheese is wonderful on its own with a full-bodied red wine but also combines perfectly with many dishes including risottos, thinly sliced on an omelette or potato gratin and alongside some cured meats or with a drizzle of honey. It is the star attraction on any cheeseboard!
Made from pasteurised sheep’s milk, the cheese is cured for up to 6 months allowing time for the truffle to infuse into the milk and develop an intense cheese with complex notes of cocoa and woodland.
### The BBQ Box
We all love the smoky flavour of barbecued foods and our BBQ Box is the ultimate in Spanish barbecue.
This barbecue meat box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.
The box contains:
Abanico; is a cut of pork that wraps the Iberico ribs from the outside. It is a thin piece, very marbled, which makes it the perfect Iberian pork cut to cook on the barbecue producing tasty, juicy and crispy slices of delicious pork.
Morcilla de Burgos; Produced in Burgos in northern Spain, a black pudding with rice with a unique flavour became very popular and adds a very unique twist and has become a signature dish.
Arbizu Chistorra Sausage; a Navarran sausage flavoured with garlic, paprika and salt and traditionally cooked on the barbecue.
Enate Cabernet Merlot; a full bodied red wine, ruby in colour with a complex blackcurrant, blackberry aroma with a touch of violet and hints of red pepper, vanilla and herbs. Smooth and rounded and perfect with our BBQ box!
You will receive all your ingredients in a polystyrene box delivered with ice pads. Please note that the abanico iberico will arrive frozen. Thaw to room temperature before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your iberico pork.
PLEASE NOTE THAT THIS HAMPER INCLUDES FROZEN GOODS AND MUST BE STORED IN THE FREEZER. OTHERWISE THE OTHER PRODUCTS NEEDS REFRIGERATING OR PLACING IN DRY COLD STORAGE 0-4 DEGREES IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Familia Suarez Allioli Sauce
Allioli is the classic garlic infused mayonnaise, perfect with seafood, steak or even as a dip for chips. This allioli is made by the family run company Famillia Suarez and uses their speciality: purple garlic.
This makes a great store cupboard stable to have on hand to pep-up any dish and take it to the next level.
### Familia Suarez Pulpa de Nora
Widely grown across the Iberian peninsular, nora peppers are one of the classic Spanish bedrock ingredients. These peppers are air-dried then re-hydrated before being pounded into this sauce. This makes one of the essential ingredients of a Romesco sauce or as perfect addition to a paella to give that authentic Spanish flavour.
Its intense colour and flavour adds deep notes of complexity to any fish, meat or vegetable stew.
Made by Famillia Suarez, a small family run company, this punchy ingredient will become your store cupboard standby to give so many of your dishes that extra oomph.
### Familia Suarez Mojo Rojo Sauce
Made by Famillia Suarez in Cuenca, central Spain, mojo rojo is the classic sauce from the Canary Isles. Traditionally eaten with boiled potatoes it also makes a great accompaniment to grilled meats and fish.
This version is made with choricero peppers and purple garlic, a speciality of Famillia Suarez. The sauce is intense without being hot with a piquancy from the addition of wine vinegar and spices.
### Cheese Croquetas
Spanish Goat's Cheese Croquetas - these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You'll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using local goat's cheese.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.
### Porcini Mushroom Croquetas
Spanish porcini mushroom Croquetas - these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You'll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using hand-picked porcini mushrooms.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.
### Salt Cod Croquetas
Spanish Salt Cod Croquetas - these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You'll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using flaked salt-cod.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.
### Ham Croquetas
Spanish Serrano Ham Croquetas - these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You'll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using 16 month cured reserva serrano ham.
Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.
Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.
### Rubia Gallega Rib Steak 1Kg
WHAT IS RUBIA GALLEGA BEEF?
Rubia Gallega is a breed of cattle indigenous to Galicia. This beef is produced exclusively from this breed. The beef graze on the meadows of Galicia for up to 8-12 years where they grow big and fat and put on layers of marbled fat. This gives the beef an extraordinary flavour, an intense beefy-ness and succulence brought about by the high marbling of the meat. The consensus used to be that old means tough, but this beef is dry aged which not only further intensifies the flavour but also tenderises the meat.
HOW LONG IS RUBIA GALLEGA BEEF AGED FOR?
This beef is dry aged for 45 days from cattle up to 8-12 years
HOW TO COOK RUBIA GALLEGA BEEF?
This beef is traditionally cooked over charcoal however, it will cook beautifully on a plancha or on a cast iron griddle or pan – something heavy that will hold the heat evenly. The important thing to remember is that Rubia Gallega beef has sufficient fat within each steak and so just needs a light the greasing of the pan. Lightly salt the steak on each side for 30 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Get to a medium-high heat sear on each side for 8-10 minutes. Allow to rest for at least 5 minutes on a warm plate, thinly slice and then further salt. Traditionally eaten with a crisp green salad and chips.
HOW WILL I RECEIVE MY RUBIA GALLEGA STEAK?
You will receive one frozen rubia gallega steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR RUBIA GALLEGA STEAK.
PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.
### Munoz Pomace Olive Oil
OLIVE VARIETY
100% Cornicabra
PRODUCT DESCRIPTION
The tradition and skill of Aceites Munoz. is the company's trademark since the late nineteenth century when Don Daniel Munoz Hernandez created the first mill consisting of a mill and presses of empiedro mats. Since then, Aceites Munoz has been producing the highest quality oils from the variety Cornicabra, majority from the area of Toledo.
Generation after generation, knowledge is transmitted from father to son, from grandparents to grandchildren, to keep that love of tradition and good manners. Currently the company is run by the fourth generation, a young and dynamic team who knows that only through quality and service markets can be conquered.
Olive pomace oil is olive oil that is extracted from olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete, approximately 5-8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils including canola, peanut, sunflower, etc. Although the oil extracted in this manner is still olive oil, at retail it may not simply be called olive oil.
FOOD PAIRING
Use pomace oil for general frying and shallow frying where a good olive oil goes to waste.
### Terracotta Round Plate 30cm
WHAT IS A SPANISH TERRACOTTA ROUND PLATE?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the paella dish is perfectly safe for all applications -- it contains no lead.
HOW DO I PREPARE MY DISH?
On first use, terracotta cooking dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY TERRACOTTA ROUND PLATE FOR?
The incredible refractory properties of this 30cm diameter round plate make it perfect for roasting, ensuring even crispness. It makes an ideal pizza stone, holding an even heat and ensuring a bright crisp pizza. It also works beautifully as a serving plate, its rusticity giving that authentic Spanish feel to any food placed on it. When cooking with terracotta, the key is to increase and decrease heat gradually to avoid cracking and shattering the dishes.
### Chicken Roasting Dish 30cm
WHAT IS A SPANISH TERRACOTTA CHICKEN ROASTING DISH?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the paella dish is perfectly safe for all applications -- it contains no lead.
HOW DO I PREPARE MY DISH?
On first use, terracotta cooking dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY CHICKEN ROASTING DISH FOR?
This 30cm diameter chicken roasting dish holds a chicken in the perfect position in the oven and as the earthenware column heats up it ensures the chicken is evenly cooked on the inside. The dish is designed to catch all the juices which means you can baste it ever so often to ensure a crispy skin and succulent flesh. This dish will transform your everyday roast chicken into something truly divine. When cooking with terracotta, the key is to increase and decrease heat gradually to avoid cracking and shattering the dishes.
### Stew Pot 25 cm
WHAT IS A SPANISH TERRACOTTA STEW POT?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the paella dish is perfectly safe for all applications -- it contains no lead.
HOW DO I PREPARE MY DISH?
On first use, terracotta cooking dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY STEW POT FOR?
Because this pot can be used on the hob, under gentle heat, it means that it can be used throughout the process of making a stew, meaning you don’t lose any of those essential flavours by changing pans – and in so doing, creating a mountain of washing up. The rustic nature of this pot means that it’s ideal for hearty stews. It is lidded which means that you can keep the moisture in and the wonderful refractory nature of the pot makes it perfect for the slow, gentle cooking needed for a stew.
When cooking with terracotta, the key is to increase and decrease heat gradually to avoid cracking and shattering the dishes.
### Large Cazuela 30cm
WHAT IS A CAZUELA / SPANISH TERRACOTTA DISH?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the paella dish is perfectly safe for all applications -- it contains no lead.
HOW DO I PREPARE MY DISH?
On first use, terracotta cooking dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY CAZUELA DISH FOR?
Like the French casserole, cazuala is both a cooking implement and a dish. Its high sides make it ideal for stews and braises that need liquid to cook in and is perfect for fish stews and fabada Asturias. When cooking with terracotta, the key is to increase and decrease heat gradually to avoid cracking and shattering the dishes.
### Small Cazuela 15cm
WHAT IS A CAZUELA / SPANISH TERRACOTTA DISH?
For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.
WHY ARE THESE TERRACOTTA DISHES SO GOOD?
Pereruela terracotta cooking dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the paella dish is perfectly safe for all applications -- it contains no lead.
HOW DO I PREPARE MY DISH?
On first use, terracotta cooking dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.
WHAT DO I USE MY CAZUELA DISH FOR?
Like the French terracotta casserole, cazuala is both a cooking implement and a dish. Its high sides make it ideal for stews and braises that need liquid to cook in and is perfect for fish stews and fabada Asturias. The 15cm dishes make great little terracotta tapas dishes or deep bowls for olives, nuts and beans. When cooking with terracotta, the key is to increase and decrease heat gradually to avoid cracking and shattering the dishes.
### Suckling Pig Rack 1Kg
WHAT IS SUCKLING PIG?
Our Suckling Pigs come from Segovia, the heart of traditional suckling pig production. Unlike many commercially reared pigs, our piglets remain with their mothers for up to 21 days where they are entirely milk fed. This produces meat with the finest texture and flavour, meat of incomparable flavour and succulence with melt-in-the-mouth crackling. Our pigs carry the 'Cochinillo de Segovia' seal of approval which guarantees you’re getting the real deal in terms of origin, birth and breeding method.
WHAT CUT IS THE SUCKLING PIG RACK?
The rack is the best-end including the loin and ribs, excluding the legs.
HOW DO I COOK A SUCKLING PIG RACK?
Suckling pig rack can be roasted, grilled or barbecued. To roast place skin side down in a pre-heated oven 180°C/350°F/Gas Mark 4 for 30mins and then turn so that the rack is skin side up for a further 30mins until the skin is a wonderful, thin crisp.
HOW WILL I RECIEVE MY SUCKLING PIG RACK?
You will receive one frozen vac pac of suckling pig rack delivered on ice pads. If you are not using the suckling pig straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM SUCKLING PIG RACK TO SUCKLING PIG RACK, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR SUCKLING PIG RACK.
### The Manchego Cheese Box
Manchego is the iconic Spanish cheese, and this is the ideal gift for any cheese lover.
Our manchego box is perfect for two to four people sharing and is specially selected with products to make a wonderful Spanish cheese experience. The Manchego cheese box comes in a lovely red presentation box. The box includes:
Vega Mancha Cured Manchego piece 150g. Aged for 12 months this cheese has an intense nutty flavour with hints of caramel and fruit with a complex and savoury finish. This cheese has the 'Queso Manchego D.O.' seal of authenticity, attesting to its high quality and provenance.
Vega Mancha Semi-cured Manchego piece 150g. This smooth and creamy manchego is aged for 3 with buttery flavours and hints of green almonds. Made by a small producer, Hecho O Mano, it carries the 'Queso Manchego D.O.' seal of authenticity.
Vega Gourmet Rosemary Sheep's milk piece 220g. Made from pasteurised ewe’s milk and with 3 months ageing, the sheep are left to graze in the wild herbs of the La Mancha uplands giving this cheese its wonderful, herbaceous flavour and, complemented by the rosemary coating, its herby tang. Made by Vega Mancha who make our manchego, it is a small artisan producer.
Quince Paste 200g. Our artisan quince paste is made from 100% natural membrillo made using quince, sugar and a touch of lemon and is the traditional accompaniment to Spanish cheese.
Rosemary Biscuits - Made to a traditional Mallorcan recipe with olive and wild rosemary, these biscuits are an ideal accompaniment to manchego cheese.
Fig and Almond Cake - A perfect sweetmeat for cheese and, ideally, a glass of sherry. Our fig and almond cakes are made by a small producer using premium quality almonds and figs to make a dense, intense fruit cake.
Please remove the cheeses from the refrigerator and packaging 30 minutes before eating to allow to come to room temperature.
This cheese in this box is made from pasteurised milk.
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHEESE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Whole Milk-fed Lamb 4.8Kg
WHAT IS MILK-FED LAMB?
At Basco, we only sell traditional Cordero Lechal.
Milk-fed lamb, called in Spain Lechazo or 'Cordero Lechal is a young lamb still at their milk feeding stage usually with 35 days of age before slaughter and 9 to 12 kg in real weight.
Here at Basco, we believe that the lives our milk-fed lamb's are of the utmost importance, from how they are reared on the farm, right through to being on your plate!
HOW TO COOK YOUR MILK-FED LAMB?
Traditionally, milk-fed lamb is roasted in a wood-fired oven with salt, oil and a touch of water to allow this prime cut to speak for itself and amaze the most discerning palate. The result is an incredibly soft textured meat, crispy golden skin that is creamy in texture, melting in the mouth with some light gamey notes.
Our milk-fed lamb quarter is perfect for all occasions whether it is a Sunday lunch, during Easter or for a summer barbecue. Why not be inspired and try cooking this authentic Spanish recipe, found on our Spanish recipes page.
HOW WILL I RECEIVE MY MILK-FED LAMB QUARTERS?
You will receive four frozen vac-pac quarters of milk-fed lamb delivered on ice pads. If you are not using the lamb straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM LAMB QUARTER TO LAMB QUARTER, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR MILK-FED LAMB.
### Nortindal Paella Stock
The perfect way to kick-start your paella. This stock pot saves you all the hassle of making your own stock so takes out a lot of work allowing you to focus on all the delicious ingredients to your paella. You'll be safe in the knowledge that your base stock is full of flavour. There's everything you need in this one pot to make up to 8 servings of paella.
How To Use Paella Stock
The rule of thumb is 100g of paella rice per person with the addition of 200ml of water and 1 tablespoon of Nortindal Paella Stock. So, fry-off all your base vegetables, add paprika or any other flavourings, add your rice and then add the water and a tablespoon per person of stock and you're good to go. Cook the rice in the paella and any other ingredients you wish to add. Fool-proof paella every time!
### Vega Mancha Cured Manchego Piece 150g
Aged for 12 months, this Cured Manchego Vega Mancha has an intense nutty flavour with hints of caramel and fruit. Its has a hard, dense paste that comes from the ageing with a dry'ish texture and a complex, savoury finish. This cheese has the 'Queso Manchego D.O.' seal of authenticity, attesting to its high quality and provenance.
The 150g pack size makes it ideal for home use and can be served as part of a tapas with or with olives and makes an excellent table cheese with quince jelly (membrillo) or fruit. Eat as an easy tapas with manzanilla sherry or dark, Iberico ham beer. This cheese is made from pasteurised milk.
### Vega Gourmet Rosemary Sheep's Milk Cheese Piece 220g
To all intents and purposes this is a manchego made using exactly the same ingredients and techniques, it is the addition of a rosemary coating that means that this cannot be designated a manchego.
Made from pasteurised ewe's milk and with 3 months ageing, the sheep are left to graze in the wild herbs of the La Mancha uplands giving this cheese its wonderful, herbaceous flavour and, complemented by the rosemary coating, its herby tang. Made by Vega Mancha who make our manchego, it is a small artisan producer.
The 150g pack makes it an ideal size for home use. This cheese goes to make perfect tapas plates and works really well with charcuterie, the rosemary complimenting the deep savoury of Spanish cured hams and chorizo. With a bottle of fruity rioja and some crusty bread, it will make an excellent appetiser or light lunch.
### Montanegra Morcilla Iberica
Unlike morcilla de Burgos, this blood sausage does not contain rice so is light and delicate. Perfectly balanced with Iberico pork blood and fat and flavoured with garlic, salt and sweet paprika this sausage is ideal pan-fried or dropped into soups or stews. It is a cured product so can be eaten sliced as part of a cold tapas.
Fantastic with fried eggs or formed into croquettas, morcilla iberica is exceptionally versatile and wonderful a flavour.
Perfect with fresh, light acidic whites like Albarino Bernon to cut through the richness or with a deep and powerful red like Matarromera Crianza.
### Matarromera Crianza 2020
Grape Variety
100% Tempranillo
Wine Tasting
A big, powerful and luscious wine. Aged for 14 months in American and French wood with a further 12 months ageing in the barrel. The key note of this wine is the balance between the perfectly polished tannins and the sweet notes of fruit and spice. On the nose, bramble notes combine with strawberry and figs. The tannins add great structure on the palate and notes of vanilla, leather and coffee merge with soft blackberry fruits and a long, lingering spicy finish.
Food Pairing
Perfect with barbecued meats, hearty stews, cured cheeses and milk-fed lamb.
### Santa Rosalia Wagyu Burgers 300g
Santa Rosalia Wagyu Beef is a great way to tap into the Wagyu phenomenon without the expense or inconvenience of a restaurant. Cooking wagyu burgers are a quick and simple operation provided you follow a few golden rules and being a frozen product means that you can experience Wagyu Beef in your home at a time and date that suits you.
High Quality Spanish Wagyu Beef
It's all about the fat! The white marbling of fat that distinguishes wagyu beef is what gives these burgers their unbelievable succulence and rich depth of flavour.
Left to come to room temperature and grilled or barbecued, these burgers will transform your whole opinion about this humble beef pattie. The unique feature of wagyu is that it contains a high percentage of unsaturated and polyunsaturated fatty acids such as omega 3, 6 and 9, helpful in the prevention of cardiovascular disease. So you can relax, knowing all that flavourful fat is doing you good. That lovely fat has a low melt point, ideal in a burger, so the fat bathes the burger as it cooks in wonderful, beefy succulence.
Patxi Garmendia, Santa Rosalia's owner, goes to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. Santa Rosalia is Spain's oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain. Each oxen has over 100 square meters to roam, much of the feed comes from the bi-product of the estate’s organic winery and they are settled on biodegradable beds. Even their diet is designed to reduce greenhouse gas!
How long is wagyu beef for burgers aged for?
This beef is dry aged for 8-10 Days from cattle up to 36 months old.
What is the Marbling Proportion fo Wagyu Burgers?
These Santa Rosalia Wagyu burgers have a ratio of 80% to 20% white fat marbling.
How does my wagyu beef arrive?
You will receive 2 x 150g pack of wagyu burgers frozen, delivered in a polystyrene box with ice pads. Thaw in the refrigerator for at least 24 hours. Wagyu beef should be taken out of the refrigerator a minimum of 2 hours before cooking to allow the meat to come to room temperature before cooking.
How to cook wagyu beef?
The important thing to remember is that Wagyu beef has sufficient fat within each burger and so just needs a the greasing of the pan. The addition of fats such as butter or olive oil will only mask the unique beefy flavour of your wagyu burgers. Lightly salt the burger 5 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the burger. Ideally use a cast iron skillet or griddle or BBQ grill. Sear on each side for 2 minutes before lowering the heat and cooking to your liking. Allow to reast for at least 5 minutes on a warm plate. Each burger should be thoroughly cooked through.
If you're firing up the barbecue you might want to check out our Santa Rosalia steak cuts as well, like our Sirloin or Fillet steaks and our fantastic recipe for Chimichurri sauce here, the perfect foil for any burger.
### Frozen Churros 2Kg Bag
What are churros?
Churros are a staple of any Spanish cafe, bar or street corner and are often eaten as a breakfast pastry, although can be eaten throughout the day. Traditionally dipped in thick Spanish hot chocolate or rolled in cinnamon and sugar. The dough of a churros is extruded through a churrera, a syringe-like tool with a star shaped nozzle giving them the distinctive ridges.
Ready to cook frozen churros
Our frozen churros are already pre-made and frozen into hoops making them the perfect convenience snack. Our 2kg bags of churros come frozen making them just about as easy to use as you can get. Leave them in the freezer and just take out what you need, pop them into a pan of hot oil and Bingo! hot churros within 5 minutes - no mess, no waste - just hot, crunchy deliciousness.
Take your Spanish treat a step further and make the classic dip for your churros; thick, hot chocolate. Pedro Mayo are a small artisan chocolate maker with over 170 years experience in chocolate production. Check out our recipe here to get the ultimate chocolate churros experience.
How to cook churros
Churros are simple to cook. Fry from frozen, in hot oil between 180-200ºC for 3 to 4 minutes until golden brown, drain into kitchen paper and sprinkle with sugar.
### Tapas for 2 with Cava
Staying in? "Every day should be like it's Valentine's day." Enjoy a night in with your loved one. Cosy, candle-lit dinner for two? If one thing's destined to dampen any ardour, it’s slaving over a hot stove all night with a pile of washing up to finish the meal.
That's where Basco comes to the rescue!
This year we're offering a dine-in special; a romantic tapas for two with either a bottle of fruity Rioja or a sparkly Cava. This comes in a stylish red presentation box with everything you need to put away the pinny and have a romantic meal, minimum of fuss, so you can focus on that special someone. Follow our simple instruction to prepare wonderful tapas meal and pudding and enjoy our fool proof way to make your Valentine’s evening something memorable. Each Date Night Box contains the following:
• A can of La Fragua piquillo peppers are a variety of chili pepper that has a sweet taste with no heat. The fruits are about 7cm long, well suited for growing in pots. They are traditionally grown in Northern Spain and its name is derived from the Spanish for little beak.
Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.
• Serrano Ham - Bring up to room temperature an hour before and arrange decorously on a plate. This sweet, soft ham has been cured for 12 months and comes from free-range pork.
• Venison and Pedro Ximenez pate - this pate is flavoured with sweet Spanish sherry to make a rich and delicious accompaniment with toasted bread.
• Chorizo sausage with red wine and honey - check out our simple, fool-proof recipe here to make gorgeously tasty and flavourful tapa.
• Arroyabe bonito tuna - delicious just forked into a salad of fresh tomatoes, red onion and pomegranate seeds.
• La Chinata Manzanilla Olives, crunchy green olives flavoured with garlic and rosemary.
• 1880 Turron de Jinona - crumbled over ice cream.
• Cava Can Xa Brut Aged for 9 months this fizz sings with lemon, mandarin and yeast. Clean, crisp, fruity and refreshing, this wine is the perfect accompaniment to any romantic meal.
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHARCUTERIE AND CHORIZO NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Tapas for 2 with Rioja
Staying in for a Date Night? Cosy, candle-lit dinner for two? If one thing's destined to dampen any ardour, it’s slaving over a hot stove all night with a pile of washing up to finish the meal.
That's where Basco comes to the rescue!
This is a romantic tapas for two with either a bottle of fruity Rioja or a sparkly Cava. This comes in a stylish red presentation box with everything you need to put away the pinny and have a romantic meal, minimum of fuss, so you can focus on that special someone. Follow our simple instruction to prepare wonderful tapas meal and pudding and enjoy our fool proof way to make your evening something memorable. Each Couple's Box contains the following:
•A can of La Fragua piquillo peppers are a variety of chili pepper that has a sweet taste with no heat. The fruits are about 7cm long, well suited for growing in pots. They are traditionally grown in Northern Spain and its name is derived from the Spanish for little beak.
Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.
• Serrano Ham - Bring up to room temperature an hour before and arrange decorously on a plate. This sweet, soft ham has been cured for 12 months and comes from free-range pork.
• Venison and Pedro Ximenez pate - this pate is flavoured with sweet Spanish sherry to make a rich and delicious accompaniment with toasted bread.
• Chorizo sausage with red wine and honey - check out our simple, fool-proof recipe here to make gorgeously tasty and flavourful tapa.
• Arroyabe bonito tuna - delicious just forked into a salad of fresh tomatoes, red onion and pomegranate seeds.
• La Chinata Manzanilla Olives, crunchy green olives flavoured with garlic and rosemary.
• 1880 Turron de Jinona - crumbled over ice cream.
• Murillo Viteri Rioja Crianza Hand-picked from 40-year-old vines and grown on a calcareous soil, this wine spends 14 months in oak before 6 months in the bottle. This produces a lovely, soft, berry fruit flavour with rounded vanilla and a final, silky finish.
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE PADRON AND CHARCUTERIE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Arroyabe Bonito Tuna in Olive Oil 260g
Bonito del Norte is considered by Spaniards to be the finest of tunas. Arroyabe is a venerable company from the Basque region, famed for its firm, flavorful tuna.
Generations of Northern Spanish fishermen have sailed the Bay of Biscay in small boats, fishing bonito tuna using both trolling and live-bait traditional techniques in which the fishing rod is used to catch bonito tuna one by one, allowing the best quality tuna to be selected at the time of capture. These tuna fishing methods also ensure that the seabed is not damaged and that other species are not accidentally captured.
Bonito tuna is an essential component of the Mediterranean diet. It is characterised by an exquisite flavour and softer texture than any other tuna. The tuna belly is considered by many connoisseurs to be the most tender and delicious part.
It is a far cry from the water-packed tuna you get at the supermarket. Warning: once you taste this silky smooth tuna, you may never buy another tin of ordinary tuna.
It is great in salads or on sandwiches, as well as a stuffing for piquillo peppers.
### Pluma Iberica 1.2Kg
WHAT IS PLUMA IBERICA?
Pluma Iberica is a cut from the end of the loin. It is juicier than presa steak or solomillo iberico. Pluma is fairly thin but leaner than secreto skirt steak.
Pluma Iberica comes from black Iberico pigs that range freely across the extensive 'dehesa' oak forests of southwestern Spain. There they feast on huge amounts of sweet acorns and natural grasses. This special diet lends an incredibly complex flavour to the pork, and all that exercise allows the meat to be marbled with beneficial fats.
Pluma Iberica is a pork cut that is well marbled with flavorful fat that melts away when you cook it. When we first cooked pluma, we couldn't believe how tender and rich it was. This is how pork is supposed to taste!
HOW TO COOK PLUMA IBERICA?
Our favourite way to prepare pluma iberica is to season with salt and pepper and grill or sear the pluma, then cook at medium high heat until done. The centre of the steak should still be pink. This cut has less fat than other types of Iberico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.
HOW WILL I RECEIVE MY PLUMA IBERICA?
You will receive one frozen vac pac of pluma iberica delivered on ice pads. If you are not using the pluma straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR PLUMA IBERICA.
### Salanort Bay of Biscay Anchovies in Olive Oil
These succulent, meaty anchovy fillets are so fresh and clean tasting that they seem more like just harvested fish than salted. This is the reason why people across Spain celebrate Cantabrico anchovies as some of the best in the world.
Local women still clean each anchovy one-by-one just as they did in previous generations. The plump fillets are rinsed of extra salt and packed by hand. From that moment, they are kept refrigerated until they reach your table, keeping them fresh and delicate.
Allow the anchovies to warm to room temperature before you serve them. They can be kept in your refrigerator for months.
Serve Cantabrico anchovy fillets on freshly toasted bread drizzled with olive oil, add to cold soups like salmorejo, a type of thick gazpacho, add to crisp escarole salad with slivers of onion, sliced boiled egg and Bonito del Norte tuna with a dollop of romesco sauce or serve over fresh sliced tomatoes with celery, onion and watercress.
### Fresh Padron Peppers
Try our fresh padron peppers, hand picked every week and shipped from Spain.
These famous little green peppers are served as a tapa in bars all over Spain and are an absolute favourite with holidaymakers and locals alike.
Horsal are a Cooperative based in Galicia specialising on the growing of traditional Galician vegetables, in which padron pepper is their star product.
With a unique sweet, almost asparagus-like taste and a salty outside, Pimientos de Padron are as delicious as they are popular.
Their padron peppers are grown using autoctonous seeds from the area, allowing them to have variable levels of capsaicin vs more commercial padron style peppers who cant achieve that, hence their motto:
‘unos pican, otros no’ which translates to ‘some are spicy, some are not’
These peppers best suit simple cooking; just blister in a hot pan with a smudge of olive oil and a generous sprinkle of crunchy sea-salt until wilted and soft. They can be used as an accompaniment to other ingredients but shine best as a simple tapas on their own.
Our Padron Peppers come in 200g packs with 24 peppers per bag.
### Salanort Cantabrico Anchovies in Olive Oil
Salanort Anchovies come from the Engraulis Encrasicholus species fished off the Cantabrico coast, a very special delicacy well differentiated from other species of anchovies. Cantabrico anchovies arrive to the Bay of Biscay in spring. It is a fish with a pleasant, mild and creamy taste, resulting in part from its nature as a cold water fish.
From a healthy diet point of view, cardiologists, dietitians and nutritionists recommend eating anchovies and other oily fish, knowing that their particular fat composition, rich in omega-3 fatty acids, helps to prevent vascular diseases.
At Basco we have selected the best Spanish anchovies from Salanort, one of the most traditional canning companies located in the Basque fishing village of Getaria outside San Sebastian.
### Arroyabe Mejillones en Escabeche
Plump orange mejillones from the coast of Galicia are a favorite in the bars and restaurants of the region. Arroyabe captures the fresh taste and tenderness of just cooked mussels in their canned gourmet mejillones.
They are prepared with a vinegar and paprika marinade that adds a little zing to their flavour. Serve as a tapa with toast or crackers.
In Spain, mussels are farmed off the Rias, the cool tidal rivers of this northern Spanish region. Only the finest mussels are selected to be prepared by Arroyabe, and each tin is packed by hand.
The seas off the coast of Galicia in Northwest Spain are cool and rich in nutrients, making them an incredible fishing ground. Arroyabe are located in Bermeo, a famous fishing village in the Basque Country. Their facilities are very close to where the seafood is harvested, so they are able to use the freshest fish, squid and shellfish available.
### Arroyabe Bonito Tuna Flakes (Migas) in Vegetable Oil
With over 100 years' experience in processing tuna, Arroyabe have become one of the most renowned names in Spanish fish canning.
The 'bonito of the north' is the best valued species of the tuna family, highlighted by its white tone, delicate flesh, exquisite flavor and soft texture. Also called "Thunnus Alalunga", it is caught and landed in the Cantabrian Sea by means of traditional fishing methods.
These tuna flakes make an ideal addition to salads, pasta dishes or crumbed onto pizzas.
### 1880 Turron de Alicante
Following a centuries-old artisan recipe, whole roasted Marcona almonds are blended with local orange blossom honey and sugar and gently heated. In this instance, only flawless whole Marcona Almonds are used and left whole throughout until they are delightfully crunchy. Cut into a block, the turron is placed on a starched wafer and foil wrapped for freshness.
Alicante turron makes a perfect end to a meal with coffee and dried fruits. This turron is gluten-free.
### 1880 Turron de Jijona
Made by "1880" these are the gold standard by which all other Turrons are compared.
The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication to maintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.
‘1880’ source only the finest Marcona Almonds and are packed with beneficial oils that provide an irresistible flavour. The addition of orange blossom honey makes the perfect compliment adding a sweet, citrus scent.
Beautifully packaged in traditional boxes they make a perfect gift.
Toasted Marcona almonds are mixed with sugar and orange blossom honey and when cooled they are crushed and moulded into a block. The scent and flavour of 1880 turron Jijona is intensely almondy and sweet with a crumbly, creamy texture.
Best served sliced with coffee, fruit or crumbled over ice-cream. This turron is gluten-free.
### Iberico Ham and Beer Gift Box
Enjoy our exclusive hand carved Montanegra Iberico Bellota Ham from pure breed Iberico pigs from Extremadura with a couple of bottles of our craft beer La Socarrada, made in Valencia with rosemary and honey.
Our Iberico ham and beer gift box is the perfect Christmas gift for any foodie out there! So go on and treat that special person with this award winning ham and beer gift.
For best results, serve your beer slightly chilled and open your ham 30 minutes before serving and serve on a slightly warm plate. Iberico ham is better consumed at a temperature of 20 degrees or above. This makes the oleic acid within the fibres of the ham break the basic fats, making the meat develop a stronger aroma and flavour. The result is incredibly tasty!
Order our Iberico Ham and Beer Gift Box today and get free delivery (Mainland UK) when you spend over £75!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHARCUTERIE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Serrano Ham Carving Set 6.2Kg
Learn and enjoy the art of Spanish ham slicing with this Whole Serrano Ham Carving Set by Basco.
Enjoy in the comfort of your home some freshly carved serrano ham. The Serrano Ham Carving Set is a great feature for any dinner party or family meal as you can involve everyone at the table when carving the ham. The set includes a whole leg of Somalo Serrano Reserva ham cured up to 12 months beautifully presented in a striking orange case with a ham stand, a ham slicing knife and a step by step guide to whole serrano ham slicing.
The perfect gift for this Christmas, you can either carve this ham in front of the whole family or buy it as a gift to any Spanish food lover, rest assured they will be impressed!
Store your unopened ham in a cool, dry place. No cooking required. Average weight 6.2 to 6.5Kg. Please note that weights can vary from ham to ham, so expect a slight variation on the weight of your ham.
Order our Serrano Ham Carving Set today and get free delivery (Mainland UK).
### Spanish Craft Beer Gift Set
Enjoy a night in with an authentic selection of Spanish beer from Basco.
Our Spanish beer hamper is an ideal gift for any lover of unique craft beers and includes three different beers:
Er Boqueron is a Spanish artisan beer made from natural ingredients, using Mediterranean Sea water from an area near Valencia known for its level of purity. Er Boqueron does not contain added gas, no filtration or pasteurisation during the brewing process producing a light, refreshing and easy to drink beer.
La Socarrada is a Spanish craft beer made through a high fermentation process. La Socarrada is a winter honey ale, made with barley malt, rosemary and rosemary honey, hops and yeast. La Socarrada has smokey shades, it is a sweet beer with rosemary and honey aromas, natural density and sediments.
Alhambra Reserva is an ultra premium beer, made with the purest water from the Sierra Nevada mountains and the best cereals from the south of Spain, following the original recipe from 1925. Full bodied, firm and a well rounded pleasant flavour. A perfectly balanced, bitter sweet flavour with notes of bitter orange and a hint of caramel flavour at the end.
Order our Spanish Beer Hamper today and get free delivery (Mainland UK) when you spend over £75!
### Kupela Basque Sparkling Cider
Kupela Sparkling Basque cider is a modern take on the traditional ciders of the Basque region. Made with wild Basque apples, this cider has the light, crunchy zest and natural carbonation expected from modern cider drinkers. A modern craft cider that is nevertheless still made in the time honoured traditions of Basque cider making and fermented in the large kupela or barrel from which this cider takes its name.
Kupela have drafted in the skills of master cider maker Augustin Etxeberria who has distilled the unique flavours of Basque cider for this small family run business, giving it a new and fresh outlook, in keeping with the demands of today's cider drinkers.
Light and sparkling with an intense apple flavour, Kupela cider is gluten-free and low in alcohol (4% ABV) so makes a great alternative to beer. It's apple freshness makes it a perfect partner to tapas, pintxos and northern Spanish foods and is best served chilled. It is made with 100% fresh apples and no additives or colouring.
Food Pairing :
Aperitifs, starters or with desserts.
330ml / 4% abv / Contains Sulphites
### Kupela Basque Cider
Kupela is a natural Basque cider made from the blend of selected Basque wild apples.
The cider is produced using advanced methods whilst maintaining its tradition. Kupela which means “barrel” is where the natural fermentation of the apple must transforms the sugar into alcohol which results into a fresh and fruity cider made only from natural apples.
The mix between sweetness, fruitiness and structure; the balanced body of Basque traditional cider provides Kupela with an inviting taste, full of fresh apple aromas and sunny fruits.
Basque Cider houses are known for serving large amounts of cider with the traditional cider menu which includes the widely famous large txuleton steaks.
Kupela Basque Cider should be served cool, between 10-12°C. It should be poured from about 30cm in height with a special cider pourer called 'escanciador', into a wide, tumbler thin glass; this way the bubbles of carbon dioxide are released, creating texture whilst releasing the aromas and qualities of the cider.
Food Pairing:
Starters, fish dishes, Basque pintxos, tapas, txuleton steak, paella and sushi.
### Basco Gift Voucher £100
Basco gift vouchers are a perfect way to give any Spanish food and drink lover the ideal present that they can tailor to their own wishes. It means you can relax in the knowledge that any lover of Spanish food can choose the what they want in the time that suits them.
Basco have an amazing range of specially chosen artisan products. Chosen because they are the best examples of Spanish fine foods, from the unique and world renowned Iberico hams to hand-crafted cheeses and sausage. We stock cuts of pork from the iberico pig, air-cured tuna, creamy beans, seafood and oils. Everything one could wish for the perfect meal. And to accompany any Spanish feast we stock an excellent range of carefully selected wines, spirits and liqueurs. You'll find 100-year-old brandies rubbing shoulders with zesty fino sherries, deep, fragrant, serious reds with light and frothy white wines. Moreover, you'll find a well-chosen selection of unique boutique gins that can make any cocktail go with a fizz.
For any lover of fine foods and drink in your life will have no trouble in creating the ideal gift for themselves.
Your Spanish food lover will be emailed a special gift note for £100 sum with a message from you and a unique code which they can redeem at a time of their choosing within 12 months of the purchase date.
### Basco Gift Voucher £50
Looing for the ideal gift for the Spanish food lover, but want something that they can choose to their liking and at their convenience? The Basco gift voucher might be your ideal option.
Your Spanish food lover will be emailed a special gift note for £50 sum with a message from you and a unique code which they can redeem at a time of their choosing within 12 months of the purchase date.
So, you can relax knowing that they can select any of our vast array of artisan Spanish food and drink products at a time of their choosing and have it sent at their convenience. You will also know that your gift will give them access to some of the very best food and drink items that Spain has to offer. Our buying team spend a large portion of each year in Spain carefully selecting choice Spanish produce from small artisan producers, often family run, who pour all their loving attention into their craft to produce some of the finest food and drink products that Spain has to offer.
### Basco Gift Voucher £25
For any Spanish food lover in your life our £25 voucher is an ideal gift option. They can choose from our whole catalogue of specially imported and unique Spanish food and drinks at their leisure and have it delivered at their convenience.
Basco has a wonderful array of artisan Spanish food and drink products, carefully selected through research and direct visits to the producers. Many of the companies we deal with have been chosen because they are small, often family run concerns, with attention to detail and a love of their craft.
Your Spanish food lover will be emailed a special gift note for £25 sum with a message from you and a unique code which they can redeem at a time of their choosing within 12 months of the purchase date.
### Hermanos Lurton Tempranillo 2021
GRAPE VARIETY
100% Tempranillo (Tinta de Toro)
WINE TASTING
Tempranillo is the main variety in the Toro appellation. The Toro appellation is spread over 2 provinces: the provinces of Zamora and Valladolid. The landscape is composed of a plateau and a small valley towards the river. The vines are located at an altitude of between 620 and 750 metres. The grapes have been carefully selected for optimum freshness.
Using a combination of traditional and modern wine making techniques, Bodegas Lurton are able to develop the full intensity of their Toro wines. A young, fresh expression of Tempranillo aged for 6 months in 100% French oak. Nice deep red colour. Very expressive nose, with berries fruit, caramel and vanilla notes. Mouth is rich, structured, with supple tannins. We find aromas of red fruits, vanilla and a slight hint of balsamic.
FOOD PAIRING
Ideal with Iberian charcuterie, red meats, lamb, game and cured cheeses.
### Finca Pascualete Mini Retorta Cheese
Made by Finca Pascualete and established since the 13th Century, this Spanish torta cheese is made from unpasturised sheep's milk with nothing other than the addition of salt and thistle rennet, making it suitable for vegetarians. The sheep graze on the wild pastures of Extremadura which imparts a floral herbacious flavour to the cheese.
The cheese is creamy, almost liquid, with an ivory colour and a powerful flavour and aroma.
Soft, unctuous and creamy, Finca Pascualete Retorta cheese is best eaten by cutting of the top and spooning out the creamy paste onto some toasted sourdough.
### Herpac Mojama de Atun 500g
Mojama de Atun is an Andalucian delicacy; loin of tuna cured in salt for two days it is then washed and left to dry using an authentic natural dryer which is left open to the winds from the Strait of Gibraltar. Herpac, the producer, pride themselves on their dedication to time-honoured traditions and artisan practice. There are no other ingredients other than salt, time and cool Atlantic breezes that go into the making of this product and, of course, the expertise of the men and women at Herpac.
Mojama is sliced thinly, like a serrano ham and is traditionally served dressed with olive oil and, tomatoes and lemon juice. It's flavour is at once both salty and sweet and makes a unique tapas.
### La Fragua White Asparagus
Our delicious white asparagus from La Fragua are hand trimmed and graded before being cooked and bottled or tinned.
The soft white spears are a familiar sight in almost any tapas bar in Spain, their mild flavour often complemented by mayonnaise.
Serve in salads or with grilled fish, they are also great on their own with a drizzle of good quality olive oil, some thin slices of iberico ham, chopped hazelnuts and rocket leaves.
### La Fragua Piquillo Peppers 425g
Bujanda piquillo peppers are a variety of chili pepper that has a sweet taste with no heat. The fruits are about 7cm long, well suited for growing in pots.
Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.
### La Fragua Piquillo Peppers 3Kg
Piquillo peppers - its name is derived from the Spanish for little beak - are a variety of chili pepper that has a sweet taste without heat. The fruits are about 7cm long and well suited for growing in pots. They are traditionally grown in Northern Spain. Its name is derived from the Spanish for little beak.
Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.
### Arroyabe Sardines in Olive Oil
Our Spanish sardines from Arroyabe are harvested off the coast of Cantabria, in the northwest of Spain.They are incredibly tender and delicate, a true treat!
Arroyabe sardines are hand prepared and packed with the highest quality ingredients. Their attention to detail produces a moist, tender and exceptionally flavourful fish. Traditional fishing methods are used that respect the biological cycles of the species and avoid harming other sealife.
Serve these sardines in their own oil with a touch of lime, garnish with carrot, cucumber, and red pepper.
No added colours or preservatives. Refrigerate upon opening.
### Somalo Serrano Reserva Ham ETG 6.2Kg
The best way to enjoy Jamon Serrano is freshly sliced. A perfect foundation for parties or family gatherings, our signature Somalo Serrano Reserva Cured Ham provides one of the most traditional tastes of Spain at your fingertips for everyday cooking or entertaining. This delicious serrano ham will quickly find a home on the counter top of your kitchen where it will stay fresh for weeks while you slice off savoury goodness. Why not make this whole leg of Serrano ham the festive main centre piece of a meal, showcase it at parties for your guests to indulge in at their leisure, or add to soups and stews and other dishes?
What is Serrano Reserva Ham?
Jamon Serrano literally means mountain ham in Spanish and, of all the hams available in the UK, our Somalo Serrano Reserva Hams are the most authentic from this standpoint. Each ham is hung to dry in the cool, clean mountain air where it ages for up to 12 months. The curing process of Somalo Jamon Serrano is completely traditional. During the curing process, the jamon undergoes a tasty transition as it sheds 20 to 40 percent of its weight as the fat melts away and complex flavours and mild saltiness develops.
This Jamon Serrano comes from animals that were born in the region of Sierra de la Demanda, a mountain sub-range that runs through the provinces of Burgos and La Rioja. They were raised humanely in the mountains, and spent much of their lives outdoors on Spanish pasture land. That's why our Serrano ham has ETG accreditation for Guaranteed Traditional Speciality. All pigs are 100% Spanish Duroc from farms that are selected for their quality. Our supplier Martinez Somalo are also a member of the Consorcio del Jamon Serrano Espanol, a regulatory body who provides the seal of quality to all our serrano hams. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use, where it will only improve.
How do I Prepare and Store my Serrano Reserva Ham?
Serrano is the most enjoyed ham in Spain, found at restaurants and family dinner tables across the country. You will be impressed with each succulent bite. We tasted hams from across Spain and chose this Serrano Ham to represent Basco's Fine Foods and after one mouthful you will understand why. To prepare for eating cut delicate thin slices, about the size of a credit card. Serve the ham on a warm plate to allow the flavours to emerge.
At Basco each ham we send is accompanied by care and handling instructions as well as ham carving tips. Store your ham in a cool, dry place. No cooking required.
You can click here for a Ham Holder Stand and Ham Carving Knife which are necessary accessories in order to carve Spanish ham properly.
Store your unopened ham in a cool, dry place. No cooking required.
Average weight 6.2Kg. Please note that weights can vary from ham to ham, so expect a slight variation on the weight of your ham.
### Las Panaeras Picos de Pan Breadsticks
Picos De Pan - a staple of any decent Spanish tapas bar. These versatile and crunchy mini bread sticks are an ideal accompaniment to any plate of charcuterie, cheese or chorizo. Picos - meaning: pick, lip, beak, are little mouth popping explosions of savoury crunchiness and bring an extra element to any tapas.
Versatile; because, stored in an airtight container, they will last for weeks.
Savoury; because the best, like these, are flavoured with extra-virgin olive oil and salt. Wrap in serrano ham or chorizo or popped in a bowl next to the olives, these little fellas will give any tapas that authentic Spanish feel.
800g/ Bag
### Large Carabinero Prawns 11/15
WHAT ARE CARABINERO PRAWNS?
One of the most sought after prawns in professional kitchens worldwide, beautiful Carabineros are a large deep-sea prawn species that hail from Eastern Atlantic into the Mediterranean Sea. Known by a plethora of names, to the Spanish and Portuguese as Carabineros, to the English as Scarlet Shrimp or Cardinal Prawns, and to the French as the Crevette Imperiale, they are renowned for their jumbo size and striking bright red colour.
Carabineros translates literally as police, reputedly because the colour of their shells matched the uniforms of Spanish customs police. Yet, their distinct red colour does not change when cooked , as does a lobster shell from blue to red when boiled. More distinct and robust in flavour than other shrimps or langoustines, they are also appreciated for their large size. While their meat is mainly concentrated in the tail, their cephalothoraxes (head and body) are not to be overlooked, and are excellent for making clear and creamed soups and sauces to which it adds flavour and red colour. None of this prawn should go to waste, as Spanish consider the flavour of their heads as a delicacy.
HOW TO PREPARE CARABINERO PRAWNS?
Carabineros are traditionally prepared in Spain by simply cooking them under the grill and salting them at the end. Some suggest that they should be treated as a delicate small lobster versus a simple shrimp. Regardless, they can be poached, sauteed, steamed and are excellent in paellas and robust stews, etc. There are many Michelin star chefs that value the plate appeal of their colour and size when served whole. Our Carabineros are caught off the coasts of Morocco or Spain.
HOW MANY CARABINEROS DO I GET WITH MY ORDER?
Carabinero prawns are large prawns and these large carabineros are bigger still. With an average weight of 0.95Kg, each box contains between 11 and 15 prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness.
HOW WILL I RECEIVE MY CARABINERO PRAWNS?
You will receive one frozen box of large carabinero prawns delivered on ice pads. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF CARABINERO PRAWNS YOUR GET.
### Oloroso Aurora Sherry
GRAPE VARIETIES
100% Palomino
TASTING NOTES
The name Aurora has a long history in Sanlúcar de Barrameda, dating back to the introduction of this wine in 1907. It refers to Aurora Ambrosse Lacave, the wife of Pedro Romero and the owner of the bodega after the death of her husband in 1911. She was a pioneering female executive in the sherry trade. The fact that a woman was running a winery over a hundred years in Southern Spain, does give more singularity to this brand and a source of inspiration to many women.
Aurora Oloroso, unlike Amontillado or Manzanilla sherry, is fortified at an early stage with wine spirit of about 18% alcohol. This inhibits the growth of flor - the yeast crust that gives other sherries their characteristic yeasty flavour. The Oloroso is then put into the solera system where it ages oxidatively, taking on the dried fruit characteristics of this wine. Put simply, the solera system is a process whereby aged wine is blended with younger wine to produce a harmonious and consistent product.
Aurora Oloroso, in the glass is a deep mahogany fading to amber. On the nose there is an intense but fresh aroma of toasted nuts with a sweet, savoury salted caramel edge. On the palate the wine is well-rounded, dry and with clean acidity; further flavours of walnuts and almonds with a citrus tang and hints of leather. In the background is a briny lick characteristic of any sherry from Sanlucar de Barrameda.
FOOD PAIRING
Can be drunk either as an aperitif with olives or as a digestif with desserts or ideally with nuts, cheeses and fig and almond cake. Please note: this is a dry Oloroso sherry.
### Santa Rosalia Wagyu Black Pudding
Set in the quiet beauty of the Burgos region, the Santa Rosalia Estate has built a reputation for dedication to unique food products.
Here they breed the Wagyu beef, famed for its extraordinary flavour, texture and health-giving properties. Patxi Garmendia, the finca's owner, goes to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. Each oxen has over 100 sq. meters to roam, much of the feed comes from the bi-product of the estate’s organic winery and they are settled on biodegradable beds. Even their diet is designed to reduce greenhouse gas.
Made from 100% Wagyu blood and fat, this Wagyu black pudding is made following the traditional recipe for Morcilla de Burgos using rice, onion and spices. The fat content of wagyu morcilla has a high percentage of polyunsaturated fats such as oleic and linoleic acids (omega 3, 6 and 9), helpful in the prevention of cardiovascular diseases. The texture and flavour of wagyu black pudding is uniquely different to pork morcilla, balanced, rich with deep flavour.
Each morcilla sausage is vac-packed and weighs approx. 285g
### Abanico Iberico 1.3Kg
WHAT IS ABANICO IBERICO?
Abanico Iberico is the part that wraps the Iberico ribs from the outside. It is a thin piece, very marbled, which makes it the perfect Iberian pork cut to cook on the barbecue producing tasty, juicy and crispy slices of delicious pork. The name of this cut comes from its fan shape, resembling a Spanish hand fan that women use.
Indigenous black Iberico pigs wander the dehesa forests of southwest Spain feeding on herbs, grasses and most importantly, acorns. Not only are they the happiest pigs on earth, but this diet adds wonderful flavour to the pork. And all that exercise fosters the marbling that makes Iberico so special. The acorn and herb flavoured pork is high in mono-unsaturated fats that melt at low temperatures and is more healthy than the fat from normal pork.
Abanico has so much marbling it has a bit of a bacon-like flavour, but much more complex because of the grasses, herbs and acorns on which the animals are grazed. It should be grilled or cooked in a cast iron skillet at medium high heat.
HOW WILL I RECEIVE MY ABANICO IBERICO?
You will receive one frozen vac pac of abanico iberico delivered on ice pads. If you are not using the abanico straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR ABANICO IBERICO.
### Vallegarcia Hipperia 2022
GRAPE VARIETIES
47% Cabernet Franc, 46% Cabernet Sauvignon, 5% Merlot and 2% Petit Verdot
WINE TASTING
Vallegarcia Hipperia is a Spanish Bordeaux blend from Montes de Toledo region. On the nose, Hipperia shows strong spices with a touch of fruity aromas. On the mouth, it is a complex and elegant red wine, with a velvety and long persistent finish.
FOOD PAIRING
Roasts, grilled meats, game, stews and cured cheeses.
### Luna Beberide Godello 2024
GRAPE VARIETY
100% Godello
TASTING NOTES
A light gold Godello with a metallic glint, splendid nose, expressive touches that reminds you of petal roses and fennel. Balanced in the mouth, with some edge and good acidity; typical of a Godello wine.
FOOD PAIRING
Excellent aperitif and as an accompaniment to salads, uncured cheeses and spreads, fish, seafood, and rice dishes.
### Txakoli Zudugarai Rosado 2024
GRAPE VARIETIES
Rose, young, naturally sparkling, made with the autochthonous Hondarrabi Beltza (black) 100%
TASTING NOTES
For elaboration of this wine were made 3 pressed from 2 vineyards aged between 20 and 25 years. The wine is macerated in the press, traced the must of wine for two hours Filtered before bottling. The alcohol content of wine is low, the high acidity (which brings freshness) and displays potent and wild fruit aromas. Clean, bright and expressive. Colour intensity medium pink with pale tints Check silky strawberry, tasty, fresh journey with a nicely balanced acidity so
characteristic of the variety Hondarrabi beltza.
FOOD PAIRING
Great wine to take alone, with cheese, rice, poultry and white meats and also with fish.
11% ABV / 750ml / Contain Sulphites
### O'Ventosela Ribeiro 2023
GRAPE VARIETIES
Palomino 70%, Treixadura 20% and Godello 10%
TASTING NOTES
This bright, zingy, white Ribeiro makes the perfect summer-sipper. Made in Galicia from native varieties; perfectly adapted for the cool Atlantic climate and busting with an invigorating, lemony tang. Juan Miguez Montero makes this wine on the sandy slopes near the Mino river with Palomino, Treixadura and Godello grapes. The proximity to the sea gives this wine a a zesty freshness typical of the Ribeiro region. Its lightness - only 11% - gives this wine superb quaff-ability as either a lunchtime treat or as the perfect aperitif on the patio.
FOOD PAIRING
Ribeiro is great with any type of seafood, fish dishes, white meats, pasta dishes and cured cheeses.
### Habelas Hailas Orujo Blanco
WHAT IS ORUJO?
Orujo (o-roo-ho) is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left from the wine-making process) from northern Spain. It is a transparent spirit with an alcohol content over 40% abv. Its name comes from the expression “aguardiente de orujo" (pomace firewater). It is most commonly compared to ‘grappa’, the Italian liqueur produced in the same manner, but the Spanish version is often the preferred taste.
The purest variation of orujo is a colourless, fiery drink named Aguardiente de Orujo or simply “orujo blanco” (white orujo). Most shops will stock aguardiente ranging from 40-50% alcohol content, although home-brewed concoctions could range a little higher. Known for its strength and slightly herbal, sinus-clearing qualities, a shot is often added for those needing a little more action in their coffee – or if in Galicia, it will often be served hot as part of the “queimada” (burnt), having been dramatically flambéed with sugar, lemon and apple peel and coffee beans.
But even then, orujo never seems to be a means to getting drunk, in the way that other spirits can be. A “chupito” or shot of orujo is more commonly sipped and savoured, rather than knocked back; indeed, you feel rather like you’ve been let into a local secret, a deeper part of their culture. Mind you, at 50%, one too many and that’ll be a pretty torturous headache in the morning!
### Milenrama Rioja Tinto 2024
GRAPE VARIETY
100% Tempranillo
TASTING NOTES
Milenrama is a classic Rioja, it is an easy, approachable wine to be drunk young either on its own or as an accompaniment to many foods. Made from 100% Tempranillo grape, it has a beautiful purple colour with aromas of red-fruits and liquorice. In the mouth it is very fruity with good length- a classic Rioja.
FOOD PAIRING
A wine suitable for any time of day. Goes well with most type of tapas, Spanish ham, pasta or rice dishes, white and red meats and cheeses.
### Milenrama Rioja Rosado 2023/24
GRAPE VARIETIES
60% Garnacha & 40% Tempranillo
TASTING NOTES
Milenrama Rosado is a rose wine from Rioja made from 30 year old vines. Milenrama Rosado has a very intense strawberry colour. On the nose it has high intensity notes of fresh peach and raspberry. On the palate, it is soft and silky with a fine sweet flavour at the end. We recommend drinking Milenrama Rosado between 6-8 degrees. Opening the wine 5 minutes before serving.
FOOD PAIRING
Fish, seafood and desserts.
13.5% ABV / 750ml / Contains Sulphites
### Milenrama Rioja Blanco 2023/24
GRAPE VARIETY
80% Viura & 20% White Tempranillo
WINE TASTING
Milenrama Blanco is a white rioja of straw-yellow colour made from 30 year old vines. It has a high intensity bouquet of yellow fruits mixed with notes of hazelnut. On the palate, it is soft and silky with a fine, sweet flavour to the finish. We recommend drinking Milenrama Blanco between 6-8 degrees. Opening the wine 5 minutes before serving.
FOOD PAIRING
Best drunk with seafood, fish and desserts.
### Spanish Craft Beer Hamper
Enjoy a night in with an authentic selection of Spanish craft beers from Basco.
Our Spanish craft beer hamper is ideal for two people to share and includes four different Spanish craft beers expertly paired with a selection of foods specifically chosen to complement one another using our expert knowledge of Spanish ingredients. The craft beer selection includes:
Er Boqueron is a Spanish artisan beer made from natural ingredients, using Mediterranean Sea water from an area near Valencia known for its level of purity. Er Boqueron does not contain added gas, no filtration or pasteurisation during the brewing process producing a light, refreshing and easy to drink beer.
Cerveza Moritz - Great history, great beer Spanish sunshine in a bottle. A big, blue M on a canary yellow background. Moritz has a smart look that is somehow both nostalgic and modern looking.
La Socarrada is a Spanish craft beer made through a high fermentation process. La Socarrada is a winter honey ale, made with barley malt, rosemary and rosemary honey, hops and yeast.
La Chinata Venison Pate with Pedro Ximenez (120g) is a delicious and healthy pate that combines the exquisite taste of venison meat, a classic in the gourmet world, with Pedro Ximenez sherry, a velvety and sweet sherry used very often in Mediterranean cooking.
Loza Chorizo Sarta Picante 250g This spicy chorizo is made from an old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with spicy smoked paprika (Pimenton de la Vera Picante). It is all natural with no artificial preservatives
Arroyabe Bonito Tuna (120g) This award winning fleshy white tuna is an ideal ingredient to make the perfect Ensalada Mixta (mixed salad) using fresh tomatoes, lettuce, onions and your choice of dressing.
Order our Spanish Craft Beer Hamper today and get free delivery (Mainland UK) when you spend over £50!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE FUET NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Beer, Sausage & Cheese Box
The perfect gift for any craft beer lover!
Our Beer, Sausage and Cheese box is ideal for two people to share and includes our award winning honey and rosemary ale expertly paired with a selection of foods specifically chosen to complement one another using our expert knowledge of Spanish ingredients. The beer box includes:
La Socarrada is a Spanish craft beer made through a high fermentation process. La Socarrada is a winter honey ale, made with barley malt, rosemary and rosemary honey, hops and yeast.
La Gloria Riojana Chorizo Picanta Sarta 230g spicy chorizo is made from an old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with spicy smoked paprika (Pimenton de la Vera Picante). It is all natural with no artificial preservatives.The flavour of this distinctive smoked paprika sets Spanish chorizo apart from sausages of any other country.Chorizo sarta is a fully dry-cured chorizo, ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. No need for refrigeration
La Chinata Iberico Pork Pate with Cherries (120g) is elaborated from high quality Iberian pork meat from the lands of Extremadura. Iberico pork is one of the meats more valued by prestigious chefs around the world thanks to its quality and taste.
Vega Mancha Semi Cured Manchego Cheese Piece (150g)
Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 150g wedge, this manchego piece is big enough to share and enjoy with tapas or as part of a cheeseboard.
This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality. Because this young cheese has been cured for up to 90 days, it is fresh, with a gentle sweet aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. The flavours are buttery with hints of green almonds and a mild finish.
Order our Beer, Sausage and Cheese Box today and get free delivery (Mainland UK) when you spend over £50!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHORIZO AND CHEESE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Montes Dried White Kidney Beans
Alubia Riñon are a soft and buttery variety of white kidney bean typically used in traditional Castilian cooking. They are medium sized, kidney shaped, short and rounded. They are incredibly smooth and full of flavour with a very thin skin that makes them easy to cook with. These white beans work really well in stews but also in light salads dressed with olive oil or as a garnish to grilled fish dishes.
### Montes Dried Fuentesauco Chickpeas
Fuentesauco Chickpeas are considered to be the best Spanish chickpeas, carrying a Protected Geographical Indication label for Garbanzo de Fuentesauco. Grown in the region since Roman times, it is of exceptional quality and has unique characteristics. Prepare delicious dishes with this typical product from Castilla y Leon and enjoy the most artisan and traditional flavour.
### Montes Dried Pardina Lentils
WHAT ARE PARDINA LENTILS
Lentils are widely eaten in Spain in a variety of dishes and it is normally the Pardina lentil that is used.
Easily recognised, Pardina lentils are small in size with a characteristic greenish-brown colour. Their skin is smooth and their texture is consistent, holding their shape very well after cooking. They have a light nutty flavour, slightly earthy with a peppery finish. However, it is their exquisite flavour that really makes Pardina lentils stand out from any other lentil varieties.
HOW TO USE PARDINA LENTILS
Pardina lentils are fantastic in soups and stews or served cold in salads. Use in any Spanish lentil stews, like lentils with chorizo. This lentil is guaranteed to give you a great result every time. For best results, soak your Pardina lentils in cold water overnight.
### Jose Pariente Verdejo 2024
GRAPE VARIETY
Verdejo
TASTING NOTES
Medium straw in the glass. Grassy and floral with good acidity making a fresh wine with a characteristic slight bitterness and oiliness. On the palate; herbal, mineral with a finish of tropical and citrus fruits. A classic example of the variety.
FOOD PAIRING
As an aperitif or with Iberico Ham, white fish, seafood and soft cheese.
### Iberico Pork Fillet 1Kg
WHAT IS IBERICO PORK FILLET?
Our iberico pork fillet is what a pork tenderloin is supposed to taste like! Juicy, tender and gloriously marbled! Pork fillet or tenderloin is known in Spain as Solomillo Iberico. It is the leanest cut of the Iberian pork. It is a very versatile cut and works well on the barbecue or grill as it cooks quickly and evenly. Iberico de bellota have long been famous as arguably the world's finest hams. Intense marbling and its complex taste set it apart from all others. The same can be said of fresh Iberico pork meat. Unlike modern pork, which has had all of its flavour and colour bred out of it, Iberico pork has more in common with fine beef.
HOW TO COOK IBERICO PORK FILLET
Like a fine cut of beef, the fillet is best seared or grilled medium rare. This is the most tender of cuts, so treat it gently! Lightly season your Iberico pork fillet with salt and pepper and cook in a hot pan for about 10 minutes but do not overcook it - your reward is a juicy, pink center pork fillet that showcases the meat's rich, nutty flavour.
This fresh Iberico pork loin comes from an ancient breed of pig, the black hoofed Cerdo Iberico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Iberico pork is served at the finest restaurants across Spain. Serve the best at your home today!
HOW WILL I RECEIVE MY IBERICO PORK FILLET?
You will receive one frozen vac pac of iberico fillet delivered on ice pads. If you are not using the solomillo straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR SOLOMILLO IBERICO.
### Salanort Bonito Tuna in Oil
Bonito del Norte is considered by Spaniards to be the finest of tunas.
Salanort is a venerable company from the Basque region, famed for its firm, flavorful tuna. Each tuna is line caught by hand, preserving the texture and flavour that can be damaged by the stress of harvesting by net. Colman Andrews, former Editor-in Chief of Saveur Magazine, writes that Bonito tuna is "one of the great gastronomic pleasures of every day life."
It is a far cry from the water-packed tuna you get at the supermarket.
Warning: once you taste this silky smooth tuna, you may never buy another tin of ordinary tuna.
It is great in salads or on sandwiches, as well as a stuffing for piquillo peppers.
### Vallegarcia Syrah 2022
Grape Variety
100% Syrah
Wine Tasting
Big, bold, red wine in the tradition of a French Rhone. Intense cherry red colour. On the nose red fruits dominate with a spicy licorice and toffee background. In the mouth, there are further fruit notes with the characteristic wild bramble and pepper note of the syrah grape combined with smooth tannins and coplex structure. This wine has fantastic length and all the finesse you would expect from one of Spain's great wineries.
Food Pairing
Rice dishes, roast meats and stews and dark chocolate.
### Luna Beberide Mencia 2023/24
GRAPE VARIETY
100% Mencia
WINE NOTES
This young red wine is made from 100% Mencia grapes, the indigenous Spanish grape that shows all its splendour in the Bierzo region, in North West Spain. The vines from which this wine is made of are south facing and within altitudes of 600 to 750 meters. This high altitude allows grapes to breath during night time and favour natural acidity and freshness in this wine. This wine is fermented in stainless steel deposits and sees no oak.
This is a perfect example of what a Mencia young wine should be. On the nose, it shows the pure fruity character of Mencía grape at its best, with black forest fruits aromas (blueberry), floral notes and mineral touches. On the palate, the black fruits dominate with a herbaceous touch in the after taste.
FOOD PAIRING
Try it with meat dishes, a pork or chicken roast, pasta dishes, cured cheeses or Spanish ham and other Spanish traditional cold cuts (Salchichon, Chorizo, Cecina).
### Dejuan Fig and Almond Cake
Fig and almond cake is an icon of Mediterranean cuisine and was consumed in ancient times as part of the regular diet. Only almonds of the best calibre and the best dried figs are selected to elaborate these cakes. Known for their sweet flavour and tiny seeds, the fine texture of the fruit creates a very smooth cake.
Easy to slice and enjoy alongside a slice of ewes milk cheese, like Manchego or Idiazabal. It can also be chopped up for salads or served alongside yoghurt or ice cream.
### Steak and Wine Box
THE PERFECT STEAK TO SHARE
If you love steak and wine...we have your dinner for two sorted with this exclusive online offer.
Enjoy one of our large 35oz Galician rib steaks from 8 to 10 year old Galician beef, dry-aged for over 30 days, paired with a bottle of our Milenrama Rioja. This stunning red is made exclusively from tempranillo grapes grown from old vines, producing a wine that is very fruity with good length.
COOKING GALICIAN STEAK
The perfect way to cook our Galician Rib Steak is to bring the steak to room temperature for a couple of hours. Ideally you should cook it on a charcoal BBQ but if not, you can still cook it on a hot frying pan for about 8 minutes each side. Allow the steak to rest for at least 10 minutes before slicing it and sprinkling it with sea salt flakes. Serve in a hot plate.
DELIVERY
You will receive one frozen Galician Rib steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
Buy our Steak and Wine Box online from Basco and get free delivery when you spend over £75. You won't find a better Galician steak and red wine buy for the quality elsewhere.
FROZEN MEAT MUST BE STORED IN THE FREEZER. WINE STORED IN A DRY AND COOL PLACE 0-8 DEGREES.
### Pedro Mayo Hot Chocolate Tablet
Pedro Mayo is a family business located in Navarra and dedicated since 1847 to the artisan production of Spanish chocolate. All their products are totally artisan, which means the quality of their raw materials is key, which in turn has made Pedro Mayo a prestigious brand in the North of Spain and recognised by the Navarran government.
Spain is the country that introduced chocolate into Europe in the 16th century; this means that there are skilful Spanish chocolatiers, with hundreds of years of accumulated knowledge.
Drinking chocolate or Chocolate a la taza has always been favoured over solid chocolate in Spain and this product is thick, full flavoured and creamy. Thick hot chocolate is also the ideal partner to some fried churros.For the authentic Spanish street snack experience check out our frozen 2Kg bags of churros here which make the perfect accompaniment to hot chocolate.
Pedro Mayo Hot Chocolate is the authentic hot chocolate to serve with churros. Each tablet of 200g makes 1 litre of hot chocolate. To serve 4 people, simply heat 500ml of milk in a sauce pan, once hot, add 100g of Pedro Mayo hot chocolate tablet cut into small pieces, stir well and bring the mix to the boil. Reduce the heat and allow the hot chocolate to thicken before serving. It only takes a few minutes, it is that simple!
### Basco Fresh Cooking Chorizo Picante 350g
Basco Cooking Chorizo Picante is the first charcuterie product to be produced by under the Basco Brand. Made in La Rioja by a Chorizo producer with over 100 years experience, this recipe has been developed purely between Basco and the producer - this really is our own unique product!
The sausage has been semi-cured for four days. This results in a softer sausage that retains moisture whilst becoming crispy - perfect for cooking! The key to a good Chorizo is Spanish Paprika, we use just the right amount of premium quality paprika to give our Chorizo its signature taste.
We have worked closely with our supplier in La Rioja to develop the recipe for Basco Cooking Chorizo. Our aim was simple, to develop a fast cured sausage perfect to either cook on the grill or barbecue but also that works well in sauces, soups and stews providing depth of flavour through our secret spice blend.
Basco Cooking Chorizo comes in packets of 6 sausages with a three month shelf life. It is a very versatile ingredient to use in all types of cooking or cooking methods.
Riojan Chorizo is a variety of chorizo produced in La Rioja. The Sausage has a strong colour with soft texture and a spicy and aromatic taste. Originally, Riojan Chorizo use to be produced in the mountain valleys of La Rioja due to the climate conditions which were perfect for the curing of Chorizo Sausage. Since 1990 Riojan Chorizo has the I.G.P. accreditation in order to protect its production.
Spanish Chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimenton and salt. It is generally classed as either Chorizo Picante (spicy) or Chorizo Dulce (sweet), depending upon the type of smoked paprika used. There are hundreds of regional varieties of Spanish Chorizo, both smoked and unsmoked, containing garlic, herbs and other ingredients.
Chorizo comes in short, long, hard or soft varieties; the leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. Depending on the variety, Chorizo can be eaten sliced without further cooking or barbecued, fried or baked alongside other foods. It is also an ingredient used in several dishes where it accompanies beans, such as Fabada or Cocido Madrileno. These dishes normally carry other pork meat cuts such as Tocino (cured bacon) and Morcilla (blood sausage) called Sacramentos (known as the trimmings) to accompany cooked chorizo.
It is perfect grilled in pasta, salads, tapas or as a garnish. Making your own Paella? Our Chorizo is a perfect ingredient, try our bomba rice for a real authentic taste!
Basco Cooking Chorizo, the first product of many more to come from the Basco range.
### Basco Mini Cooking Chorizo 1Kg
Our Mini Cooking Chorizo is made specially for us in La Rioja by a chorizo producer with over 100 years experience.
This delicious bite-size sausages have been semi-cured for only four days. The result in a softer sausage that retains moisture whilst becoming crispy - perfect for cooking! The key to a good Chorizo is Spanish Paprika, we use just the right amount of premium quality paprika to give our Mini Cooking Chorizo its signature taste.
Our Mini Cooking Chorizo comes in packets of 1kg with a three month shelf life. It is a very versatile ingredient to use in all types of cooking or cooking methods. Riojan Chorizo is a variety of chorizo produced in La Rioja. The Sausage has a strong colour with soft texture and a spicy and aromatic taste. Originally, Riojan Chorizo use to be produced in the mountain valleys of La Rioja due to the climate conditions which were perfect for the curing of Chorizo Sausage. Since 1990 Riojan Chorizo has the I.G.P. accreditation in order to protect its production.
Spanish Chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimenton and salt. It is generally classed as either Chorizo Picante (spicy) or Chorizo Dulce (sweet), depending upon the type of smoked paprika used. There are hundreds of regional varieties of Spanish Chorizo, both smoked and unsmoked, containing garlic, herbs and other ingredients. Chorizo comes in short, long, hard or soft varieties; the leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. Depending on the variety, Chorizo can be eaten sliced without further cooking or barbecued, fried or baked alongside other foods. It is also an ingredient used in several dishes where it accompanies beans, such as Fabada or Cocido Madrileno. These dishes normally carry other pork meat cuts such as Tocino (cured bacon) and Morcilla (blood sausage) called Sacramentos (known as the trimmings) to accompany cooked chorizo.
Our mini cooking chorizo is perfect grilled in pasta dishes, salads, sandwiches or tapas.
### Basco Fresh Cooking Chorizo Picante 1Kg
Our 1kg Cooking Chorizo is made in La Rioja by Martinez Somalo, a chorizo producer with over 100 years experience.
This delicious chorizo sausages have been semi-cured for only four days. The result in a softer sausage that retains moisture whilst becoming crispy - perfect for cooking! The key to a good Chorizo is Spanish Paprika, we use just the right amount of premium quality paprika to give our 1Kg Cooking Chorizo its signature taste.
Our 1Kg Cooking Chorizo comes with a three month shelf life. It is a very versatile ingredient to use in all types of cooking and cooking methods. The Sausage has a strong colour with soft texture and a spicy and aromatic taste. Originally, Riojan Chorizo use to be produced in the mountain valleys of La Rioja due to the climate conditions which were perfect for the curing of Chorizo Sausage. Since 1990 Riojan Chorizo has the I.G.P. accreditation in order to protect its production.
Spanish Chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimenton and salt. It is generally classed as either Chorizo Picante (spicy) or Chorizo Dulce (sweet), depending upon the type of smoked paprika used. There are hundreds of regional varieties of Spanish Chorizo, both smoked and unsmoked, containing garlic, herbs and other ingredients. Chorizo comes in short, long, hard or soft varieties; the leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. Depending on the variety and curing, Chorizo can be eaten sliced without further cooking or barbecued, fried or baked alongside other foods. It is also an ingredient used in several dishes where it accompanies beans, such as Fabada or Cocido Madrileno. These dishes normally carry other pork meat cuts such as Tocino (cured bacon) and Morcilla (blood sausage) called Sacramentos (known as the trimmings) to accompany cooked chorizo.
Our 1Kg cooking chorizo is perfect grilled in pasta dishes, salads, sandwiches or tapas.
### Basco Chorizo Vela Dulce
WHAT IS CHORIZO VELA?
Basco Chorizo Vela Dulce is a delicious slicing sausage made in La Rioja with a smoky, garlicky flavour. Basco Chorizo Vela is made using thick cuts of pork, creating a leaner, meaty sausage that has become a Basco favourite. This tasty slicing chorizo is made by Martinez Somalo, a family business producing Spanish charcuterie since 1900. Our chorizo vela is infused with aromatic Pimenton de la Vera, a unique smoked paprika only made in one valley in western Spain. It lends a distinctly rich smoky flavour and a lush red colour.
HOW TO SERVE CHORIZO VELA?
Basco Chorizo Vela Dulce is a versatile ingredient ideal for slicing and serving on sandwiches and meat boards.This chorizo is fully cured and ready to eat with no cooking necessary. Each chorizo log weighs approximately 1.5Kg, so it is the ideal sausage size to slice generously and serve your guests as a tapa with Manchego cheese, olives or jamon or stack the chorizo slices on a crusty roll and make a traditional Spanish bocadillo sandwich.
STORAGE
Our Chorizo Vela Dulce comes vacuum pac in 1.5kg pieces. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 3 weeks. It's Gluten Free.
### Basco Chorizo Vela Picante
WHAT IS CHORIZO VELA PICANTE?
Like Basco Chorizo Vela Dulce, Chorizo Vela Picante is a slicing sausage made in the Rioja region with the same smoky, garlic flavour. However, in the case of Vela Picante the spicy, chili-hot version of the Pimenton de la Vera is used which makes a chorizo sausage with a little more punch and a chili kick. In every other sense the sausage is the same; made by Martinez Somalo, using the thick cuts of pork to make a lean and meaty sausage with that distinctive lush red colour and smoky flavour.
HOW TO SERVE CHORIZO VELA?
Vela Picante Chorizo is fully cured meaning that it is ready to eat without any further cooking. At 1.5kg it is an ideal size for slicing and serving as a tapa with jamon, olives or manchego cheese. Alternatively, you slice Vela Picante Chorizo into the traditional Spanish bocadillo sandwich.
STORAGE
Chorizo Vela Picante is gluten-free and refrigerated will keep up to 6 months unopened. Once opened the sausage will need to be wrapped tightly in cling-film and used within 3 weeks.
### Somalo Boneless Serrano Ham ETG 5.8Kg
Serrano ham is Spain's most enjoyed food, sliced thin and served with bread, or used in classic recipes. Boneless Jamon Serrano is perfect for slicing with little waste, and great for storing for later use. Martinez Somalo is a family company from La Rioja that was founded in 1900. Over this long history they have perfected their craft, creating a top quality Serrano ham with balanced curing and excellent marbling.
Jamon Serrano literally means mountain ham and Martinez Somalo is a member of the "Consorcium of Jamon Serrano" which guarantees the quality of each ham. Sold off the bone, nothing is wasted. All our serrano hams have an ETG accreditation for Guaranteed Traditional Speciality. The pigs are all 100% Spanish and are selected for their quality. The curing process begins and takes 14 months where all the hams are cured under the careful oversight of the Martinez Somalo ham master. This means that each jamon is cured long enough for a consistent, firm and full flavoured ham.
You can slice your Martinez Somalo boneless serrano ham in a meat slicer. We recommend you slice it well chilled for consistent results. You can also cut your ham into four pieces and vac pac each piece to ensure you seal all of its freshness, opening and using one piece at a time. Remember to always store your boneless ham in the refrigerator. 12 month shelf-life, once opened consume within 30 days. No cooking required.
Store your boneless ham in the refrigerator. No cooking required. Average weight 5.9Kg. Please note that weights can vary from ham to ham, so expect a slight variation on the weight of your ham.
### Somalo Lomo Extra 1.9Kg
Lomo is the finest of Spanish cured meats. An entire pork loin beautifully cured and ready for cutting into delectable slices. Each loin is seasoned with smoky paprika from Spain and fresh garlic, then hung to cure for up to three months. The result is a lean, flavourful cured meat, with the right size for slicing at home. Lomo Embuchado is whole cut of premium pork with no trimmings or fat added. This makes it the finest of Spanish cured sausages.
Somalo lomo extra Spanish sausage is made by charcuterie specialists Martinez Somalo, a family business located in La Rioja producing Spanish cured sausages since 1900. To serve this exceptional cured meat, slice very thinly and garnish with extra virgin olive oil for a classic taste of Spain. It is delicious as a tapa with Manchego cheese or jamon slices. We like to create a tasty bocadillo sandwiches with crusty bread, sliced lomo and not much else!
This lomo is approximately two inches thick. Pimenton de la Vera is the key ingredient. In the heart of Extremadura, ripe red peppers are smoked for weeks with smoldering oak wood. Once fully dried, the peppers are milled on granite stones until they create a silky red powder. This intensely smoky spice is at the heart of Spanish cooking and cured spanish sausages. Gluten Free.
### Montanegra Iberico Bellota Lardo 1Kg
WHAT IS IBERICO LARDO?
Montanegra Iberico Bellota Lardo is a type of charcuterie product made in Extremadura by curing strips of fatback from Iberian black pigs with salt. Iberico lardo comes from the legendary Iberrian breed pigs who are raised on a diet of grass and acorns which provide the meat and fat with its distinctive sweet aroma and nutty flavour. Iberico Lardo is not just lard, it is a melt-in-your-mouth charcuterie product unlike any other. Fatback from Spanish Iberico de Bellota pork is ideal to make the best lardo. Once it is salted, the fatback is hung to dry for weeks, losing most of its water and transforming into a silky, spreadable block of piggy flavour. Iberico Lardo joins a growing list of chic lards and drippings that can be used as a basting and flavouring agent in multiple cooking methods or simply eaten on its own.
HOW TO SERVE IBERICO LARDO?
Sliced in super thin, translucent slices, this Iberico Lardo will literally melt on your tongue. Serve on warm toasted bread by itself, or with a sprinkle of chopped rosemary, grated lemon zest and olive oil or with fresh tomatoes and anchovies for a luxurious tapa.
STORAGE
Our Iberico Lardo comes vacuum pac in 1kg pieces. Keep refrigerated. Serve at room temperature, sliced thinly. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 3 weeks.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM PACK TO PACK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR IBERICO LARDO.
### Montanegra Iberico Morcon 0.8Kg
WHAT IS IBERICO MORCON?
Montanegra Iberico Morcon is a cured smoked sausage made from selected meat cuts from the Iberian black pig. A tapas favourite, this Spanish Iberico morcon is made from Iberico pork meat which has a delightfully nutty taste due to the pigs being raised on a diet of grass and acorns, allowing them to roam free round the dehesas or holm oak meadows.
HOW TO SERVE MORCON IBERICO?
To serve Montanegra Iberico Morcon, allow the sausage to come up to room temperature for 30 minutes, just like a bottle of good wine. Slice thinly on a warm plate so the sausage reaches the ideal serving temperature of 20 degrees celsius and the rich aromas and oils are fully released. Morcon sausage is best served on its own with crusty bread and a good glass of red wine. However it also works well paired with a rocket salad and manchego shavings. Morcon is a classic Spanish charcuterie product that wont disappoint you!
STORAGE
Our Iberico Morcon comes vacuum pac in 0.8kg pieces. Keep in the refrigerator for up to six months unopened. Once opened, keep in the refrigerator wrapped tightly and use within 3 weeks.
### Cecina de Leon Nieto 3.3Kg
WHAT IS CECINA DE LEON?
Cecina de Leon is a smoked cured beef made from mature cattle that is 15 years old or older. The smoke-cured beef that Cecinas Nieto produces comes from the four pieces that are cut from the back leg. The cuts are called: Silverside, Flank, Topside and Rump.
Its preparation process is a traditional one (including salting, drying, smoking, and curing), The meat is dried slowly to a succulent and cured condition, smoking it with a special aroma and flavour which can only be obtained through years of experience.
HOW TO SERVE CECINA?
Cecina is normally served on its own with a sprinkle of sea salt and a drizzle of good olive oil. At Basco, we like it with shavings of Manchego Cheese and a drizzle of our white truffle oil.
You can slice your Cecina de Leon by hand or in a meat slicer. We recommend you slice it well chilled for consistent results and allow the thin slices to come up to room temperature before serving. You can also cut your cecina piece into four pieces and vac pac each piece to ensure you seal all of its freshness, opening and using one piece at a time. Remember to always keep your cecina de leon in the refrigerator.
Our cecina comes in a 3.3Kg vac pac piece. Once opened, store in the refrigerator and consume within one month. Unopened, it has 1 year shelf life.
### Rios Morcilla de Burgos
Morcilla de Burgos is a very popular Spanish black pudding that is used either as a tapas dish in its own right or as an ingredient in other meals.
Produced in Burgos in northern Spain, the process of adding rice was originally done to bulk out the sausage, but the unique flavour became very popular and adds a very unique twist and has become a signature dish.
Morcilla de Burgos goes very well with other flavours such as roasted apples, or piquillo peppers. However it is versatile enough for an experimental chef to use it with a range of dishes, from pasta to poultry, game to garnish. It is isn't uncommon for people to be hesitant when trying black pudding for the first time, however Morcilla De Burgos is one of best in the world, try it once, you will be coming back for more!
350g Vac Pack Sausage / Once opened store in the refrigerator and defrost when ready to consume.
### Spanish Milk-fed Lamb Leg 1Kg
WHAT IS MILK-FED LAMB?
Traditional Cordero Lechal is what we only sell at Basco.
Here at Basco, we believe that the lives our milk-fed lamb's are of the utmost importance, from how they are reared on the farm, right through to being on your plate!
Milk-fed lamb, called in Spain Lechazo or 'Cordero Lechal is a young lamb still at their milk feeding stage usually with 35 days of age before slaughter and 9 to 12 kg in real weight. There are 3 main breeds of milk-fed lamb in Castilla y Leon which are churra, castellana and ojalada.
HOW TO COOK YOUR MILK-FED LAMB?
Traditionally, milk-fed lamb is roasted in a wood-fired oven with salt, oil and a touch of water to allow this prime cut to speak for itself and amaze the most discerning palate.
The result is an incredibly soft textured meat, crispy golden skin that is creamy in texture, melting in the mouth with some light gamey notes.
Our milk-fed lamb leg is perfect for all occasions whether it is a Sunday lunch, during Easter or for a summer barbecue. Why not be inspired by one of Basco's milk-fed lamb recipes, found on our spanish recipes page.
HOW WILL I RECEIVE MY MILK-FED LAMB LEG?
You will receive one frozen vac pac of milk-fed lamb leg delivered on ice pads. If you are not using the lamb leg straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM LEG OF LAMB TO LEG OF LAMB, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR MILK-FED LAMB LEG.
### Milk-fed Lamb Quarter 1.2Kg
WHAT IS MILK-FED LAMB?
At Basco, we only sell traditional Cordero Lechal.
Milk-fed lamb, called in Spain Lechazo or 'Cordero Lechal is a young lamb still at their milk feeding stage usually with 35 days of age before slaughter and 9 to 12 kg in real weight.
Here at Basco, we believe that the lives our milk-fed lamb's are of the utmost importance, from how they are reared on the farm, right through to being on your plate!
HOW TO COOK YOUR MILK-FED LAMB?
Traditionally, milk-fed lamb is roasted in a wood-fired oven with salt, oil and a touch of water to allow this prime cut to speak for itself and amaze the most discerning palate. The result is an incredibly soft textured meat, crispy golden skin that is creamy in texture, melting in the mouth with some light gamey notes.
Our milk-fed lamb quarter is perfect for all occasions whether it is a Sunday lunch, during Easter or for a summer barbecue. Why not be inspired and try cooking this authentic Spanish recipe, found on our Spanish recipes page.
HOW WILL I RECEIVE MY MILK-FED LAMB QUARTER?
You will receive one frozen vac-pac quarter of milk-fed lamb delivered on ice pads. If you are not using the lamb straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM LAMB QUARTER TO LAMB QUARTER, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR MILK-FED LAMB.
### Boneless Suckling Pig 2.2Kg
WHAT IS OUR BONELESS SUCKLING PIG?
When it comes to roasting joints, there is no finer meat in the world than the traditional Spanish Cochinillo.
The soft and tender meat literally melts in the mouth as the flavours dance around your tongue, delighting your senses with every forkful of this incredible delicacy. Unlike many of the commercially reared animals that you will find elsewhere, our suckling pigs are always kept with their mothers. This is the only farming method that stays true to the traditional practices from which the name suckling pig was derived. Keeping things natural also delivers meat with the finest flavour and texture, not to mention the crispiest crackling you've ever tasted, so you can serve a truly banquet worthy dish in the comfort of your own home.
Thankfully, however, you do not need to be a master chef to create a dish to die for when you use one of our prime piglet's. Each one will arrive at your door pre-prepared: boned and oven-ready, allowing you to relax and look forward to the feast ahead. So, why not take advantage of our excellent suckling pig prices and buy one of our extra special suckling pigs yourself.
HOW DO I COOK MY BONELESS SUCKLING PIG?
Whether you choose to roast yours traditionally (Cochinillo asado) or cook one on the barbecue for friends and family, the results will remain the same - fantastically flavoursome.
HOW WILL I RECIEVE MY BONELESS SUCKLING PIG?
You will receive one frozen vac pac of boneless suckling pig delivered on ice pads. If you are not using the suckling pig straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BONELESS SUCKLING PIG TO BONELESS SUCKLING PIG, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR BONELESS SUCKLING PIG.
### Iberico Baby Back Ribs 1.5Kg
WHAT ARE IBERICO BABY BACK RIBS?
Iberico Baby Back pork ribs are cut straight from the Iberico pork loin. They are very succulent and tasty whilst maintaining our excellent quality. They are smaller in size than ribs of a standard white pig, however the flavour of Iberico ribs is far superior.
Indigenous black Iberico pigs wander the Dehesa forests of southwest Spain munching on herbs, grass and most importantly, acorns. Not only are they the happiest pigs on earth, but this diet adds wonderful flavour to these Baby Back pork ribs and all that exercise fosters the marbling that makes Iberico pork ribs so special. The acorn and herb flavoured pork is high in mono-unsaturated fats that melt at low temperatures, and is more healthy than the fat from normal pork.
Iberico Baby Back pork ribs have much more fat content than standard white pork ribs but their flavour is much more complex because of the grass, herbs and acorns on which the animals grazed on. Iberico Baby Back ribs are easy to prepare and don't take long to cook. Please note our baby back ribs can vary in size and length.
HOW TO COOK IBERICO BABY BACK RIBS?
They are perfect on the grill, barbecue or cooked in a casserole. Whether you give them a dry rub or create your own favourite marinade, rest assure these Spanish Iberian ribs will satisfy the most demanding palate.
HOW WILL I RECEIVE MY IBERICO BABY BACK RIBS?
You will receive one frozen vac pack of Iberico Baby Back ribs delivered on ice pads. If you are not using the ribs straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR COSTILLA IBERICA.
### Iberico Pork Cheek 0.8Kg
WHAT IS IBERICO PORK CHEEKS?
Known as the "other red meat" by the Spanish locals, Iberico pork cheeks are a unique cut of pork meat by being quite meaty yet surprisingly lean. The pork meat is deep red in colour and is exceptionally rich and full of flavour.
The pork cheeks come from the free-range Iberico black pigs that wander the countryside of Southwestern Spain feasting on sweet acorns and are considered a national treasure of Spain. Iberico Pork is traditionally known as Carrillera Iberica and has the unique benefit of being a lean healthy pork meat without losing the acorn flavoured fat that gives it such a rich taste.
Animal welfare is important to us here at Basco which is why we ensure we only pick produce that has been ethically reared using entirely natural farming methods. In the ancient dehesa habitat, Iberian Pigs wander between cork and holm oak trees, eating grass, herbs and lots of sweet acorns. They live most of their lives outdoors and get plenty of exercise as they trot along with their family group. All this exercise and the amazing diet not only make for happy pigs - it makes for exceptional pork that is delicious and healthy to eat.
HOW TO COOK IBERICO PORK CHEEKS?
One of our favourite dishes when we visit Spain is fork-tender iberico pork cheeks served with a rich wine or sherry sauce like 'rabo de toro' (oxtail) or braised lamb shanks where slow stewing transforms this special cut into a savoury delight by releasing flavours that slowly meld into an incredibly complex and pleasing dish. Slow-braising takes around three hours, but once you combine the pork with garlic, vegetables, wine and stock in a pan, you just sit back and wait for the magic to happen! Serve the Iberico pork cheeks with potatoes, carrots or caramelised onions.
Iberico pork cheeks are ideal when served with a big Spanish red wine such as our Enate Cabernet Sauvignon Merlot and a crusty loaf of bread!
HOW WILL I RECEIVE MY IBERICO PORK CHEEKS?
You will receive one frozen vac pac of iberico pork cheeks delivered on ice pads. If you are not using the cheeks straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR IBERICO PORK CHEEKS.
### Presa Iberica 1.2Kg
WHAT IS PRESA IBERICA?
Presa Iberica is a meat cut from the Iberico pork attached to the shoulder, and located near the head of the loin.
Presa Iberica is a very tender well marbled cut that can be prepared quickly over a hot pan. Due to its location, it possesses qualities of both the shoulder and loin.
Presa is a beautiful, flavourful cut of pork that melts in your mouth - we call it the other red meat! Grilled medium rare, it has a juicy, tender bite and a full mouthwatering flavour that speaks of its free-range acorn fed source.
Presa is a thick shoulder steak unlike any other. It is thick and juicy, but leaner than pluma end loin or the secreto flank steak.
Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.
HOW TO COOK PRESA IBERICA?
Our favourite way to prepare this incredible pork is to season with salt and pepper and grill or sear the presa, then cook at medium high heat until done. The centre of the steak should still be pink. This cut has less fat than other types of Iberico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.
HOW WILL I RECEIVE MY PRESA IBERICA?
You will receive one frozen vac pac of presa steak delivered on ice pads. If you are not using the presa straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM PRESA TO PRESA, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR PRESA IBERICA.
### Secreto Iberico 0.9Kg
WHAT IS SECRETO IBERICO?
Secreto Iberico is a part of the top extreme of the loin's top. In the traditional quartering of meat it is united to the loin's fat or 'hoja de tocino'. Sizzle this thin cut on the grill and the fat will immediately start to melt away, bathing the pork in lovely acorn flavoured juiciness. Iberico pork is famed for its beautiful marbling and no other cut displays this more deliciously than the secreto. While it comes from the shoulder area, it has a lot of similarities to a tender skirt steak.
Indigenous black Iberico pigs wander the dehesa forests of southwest Spain feeding on herbs, grasses and most importantly, acorns. Not only are they the happiest pigs on earth, but this diet adds wonderful flavour to the pork. And all that exercise fosters the marbling that makes Iberico so special. The acorn and herb flavored pork is high in mono-unsaturated fats that melt at low temperatures, and is more healthy than the fat from normal pork.
The secreto has so much marbling it has a bit of a bacon-like flavor, but much more complex because of the grasses, herbs and acorns on which the animals are grazed. The secreto cut is a small, thin cut that is hard to locate on the pigs, hence the name. It should be grilled or cooked in a cast iron skillet at medium high heat.
HOW WILL I RECEIVE MY SECRETO IBERICO?
You will receive one frozen vac pac of secreto iberico delivered on ice pads. If you are not using the secreto straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR SECRETO IBERICO.
### Galician Rib Steak 1Kg
WHAT IS GALICIAN BEEF?
At Basco, we only source the highest quality beef from Galicia in the Northwest of Spain. Our Galician beef range comes from retired Frisona dairy cows between 6 and 8 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving these beef steaks a distinct and unique flavour. All our galician rib steaks are dry-aged for a minimum of 35 days.
WHAT IS TXULETON STEAK?
Originating in the Basque Country and often referred to as Txuleton or Basque Cider House Steak after a tradition of Basque farmers exchanging beef for cider at the Cider Houses. Txuleton steaks are normally served as large 35oz rib steaks. Each txuleton steak undergoes a careful and exact preparation and cooking method, which needs to be carried out in order to obtain the best out of this incredible beef. Txuleton steaks can be of Galician or other origin, it is more about the large rib steak with cider that makes the word txuleton famous.
HOW TO COOK A GALICIAN TXULETON STEAK?
The perfect way to cook and serve a Galician Rib Steak is to bring the steak to room temperature for at least 6 hours. Salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barcecue for 8 to 10 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, take the bone off and slice thinly accross, season with salt flakes and serve in a warm plate or platter.
HOW WILL I RECEIVE MY GALICIAN STEAK?
You will receive one frozen Galician Rib steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR GALICIAN STEAK.
PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.
### Salt Cod Trimmings 5Kg
Our salt cod trimmings are from Icelandic origin but salted and carefully prepared by Bacalaos Alkorta in Gipuzkoa, a family owned salt cod specialist with more than 40 years of experience. Bacalaos Alkorta are one of the most prestigious companies in this sector and supply some of the best restaurants in Spain.
HOW TO PREPARE SALT COD
Salt cod needs desalting before using. You will need to desalt the bacalao in advance by placing it in a bowl and covering it with water for 48 hours. Keep the bowl in the fridge, changing the water four times per day. This process will flush away all the salt from the cod. Make sure you remove any bones from each fillet with the help of a pair of tweezers. You can do this by running your finger across the flesh and check that all pieces are clean of any scales left on the skin.
HOW TO COOK SALT COD
Bacalao is used in thousands of Spanish and Portuguese recipes. Why not try it in some croquetas or simply grilled with a piperade sauce. It’s uses are endless!
HOW TO STORE SALT COD
Keep refrigerated - once opened maintain storage in the refrigerator and use within 3 months.
1 year shelf life from date of manufacture
### Salt Cod Loin 5Kg
WHAT IS SALT COD?
Our salt cod trimmings are from Icelandic origin but salted and carefully prepared by Bacalaos Alkorta in Gipuzkoa, a family owned salt cod specialist with more than 40 years of experience. Bacalaos Alkorta are one of the most prestigious companies in this sector and supply some of the best restaurants in Spain.
This is 'extra' quality salt cod loin, so the quality is the best available. The meat is particularly thick and tender and there are very few small bones to pick out. The cod is salt-cured in the traditional Spanish way in Gipuzkoa for 21 days using pure, natural sea salt.
HOW TO PREPARE SALT COD
Salt cod needs desalting before using. You will need to desalt the bacalao in advance by placing it in a bowl and covering it with water for 48 hours. Keep the bowl in the fridge, changing the water four times per day. This process will flush away all the salt from the cod. Make sure you remove any bones from each fillet with the help of a pair of tweezers. You can do this by running your finger across the flesh and check that all pieces are clean of any scales left on the skin.
HOW TO COOK SALT COD
Bacalao is used in thousands of Spanish and Portuguese recipes. Why not try it in some croquetas or simply grilled with a piperade sauce. It’s uses are endless!
HOW TO STORE SALT COD
Keep refrigerated. Once opened store in the refrigerator and use within 3 months. Unopened, our salt cod has 1 year shelf life from date of manufacture.
### Montbru Garrotxa Goat's Cheese
Montbru Garrotxa is a goats cheese made in Mas Montbru in the Moianes region of Catalunya. Garrotxa is a re-invention of a traditional cheese of the region; it has a rind covered with a grey mould and a bone white paste. The aromas are intense and fresh, with a slight citric flavour, buttery texture and notes of citrus and mountain herbs.
Garrotxa cheese is ideal in salads, melted on toast or used in pasta fillings or in creamy cheese sauces.
2Kg Piece / Once opened keep it well wrapped in plastic wrap in a fresh and dark place / 6 months shelf life
### La Vasco Navarra Smoked Idiazabal Cheese 1.3Kg
This is a very distinctive Basque cheese which has made a big name for itself. It's made from unpasteurised milk from the Latxa sheep, long cured for 4 months and then lightly smoked.
As you'd expected from a mature cheese, the texture is firm. The taste is powerful and unique. The base is a well developed sheep's cheese, similar to Manchego, but with raw milk for maximum flavour. However, it's also smoked for a further taste element. To produce one kilo of this Idiazabal cheese seven litres of milk are needed.
La Vasco Navarra carries the Idiazabal D.O.sticker of guarantee and mark of quality. It has also won multiple awards such as a bronze medal at the world cheese awards 2024.
### Vega De Llos Picos de Europa Valdeon Cheese
The most famous Spanish blue cheese from Valdeon in the Picos de Europa. A strong aroma and potent flavour make this one of the world's classic blue cheeses.
Vega de Llos Valdeon blue cheese, also commonly known as picos blue cheese, is made from a blend of cow's and goat's milk, with occasionally ewe's milk replacing goat's. Ripening lasts at least one and a half months for those made from pasteurised milk.
Vega de Llos Valdeon cheese has an intense flavour, slightly lactic, salty, piquant and a little spicy-hot. It has a caramelised aroma and buttery texture that melts in the mouth. The beaten cheese has the same aroma and flavour, but the texture is creamy, becoming more so as the temperature rises.
It is recommended for salads, sauces, or just spreading on bread. Try with some Quince Paste and a glass of Alvear Pedro Ximenez 1927.
Piece 2.7Kg / Once opened keep it well wrapped in plastic wrap in a fresh and dark place / 1 year shelf life.
### Vega Mancha Semi Cured Manchego Cheese Piece 150g
Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 150g wedge, this manchego piece is big enough to share and enjoy with tapas or as part of a cheeseboard.
This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality. Because this young cheese has been cured for up to 90 days, it is fresh, with a gentle sweet aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. The flavours are buttery with hints of green almonds and a mild finish.
Serve slices or wedges of this pleasant cheese as tapas or snacks with olives, accompanied by sherry, beer or sangria. It is also great served as a light dessert accompanied by traditional membrillo (quince paste), fresh fruit or honey.
### Don Ramon Cured Roncal Cheese
Roncal is a Spanish cheese made in the Roncal Valley, in the North of Navarra within the Basque territory, near the French border. It is protected by the Protected Designation of Origin (PDO) in which the cheese should be made only between the months from December to July from raw sheep's milk of Rasa and Lacha breeds.
Made from whole milk, our Roncal is a wheel-shaped cheese that is covered with a hard, natural rind dotted by velvety-smooth layer of blue-grey mould. This greenish mouldy surface is occasionally covered in olive oil. Inside the cheese, the ivory white to pale yellow paste is firm, elastic and slightly grainy, with small, irregular holes. As Roncal ages, the creamy interior turns to amber and becomes increasingly tangy. It has a sweet, herbaceous flavour, thanks to the natural pastures of wild grasses, herbs and flowers on which the sheep graze.
Aged for a minimum of 10 months, our Roncal leaves a sharp, slightly spicy and buttery flavour on the palate that goes well with a glass of Sauvignon Blanc or Tempranillo.
### Arroyabe Bonito Tuna in Olive Oil 112g
Bonito del Norte is considered by Spaniards to be the finest of tunas. Arroyabe is a venerable company from the Basque region, famed for its firm, flavorful tuna.
Generations of Northern Spanish fishermen have sailed the Bay of Biscay in small boats, fishing bonito tuna using both trolling and live-bait traditional techniques in which the fishing rod is used to catch bonito tuna one by one, allowing the best quality tuna to be selected at the time of capture. These tuna fishing methods also ensure that the seabed is not damaged and that other species are not accidentally captured.
Bonito tuna is an essential component of the Mediterranean diet. It is characterised by an exquisite flavour and softer texture than any other tuna. The tuna belly is considered by many connoisseurs to be the most tender and delicious part.
It is a far cry from the water-packed tuna you get at the supermarket. Warning: once you taste this silky smooth tuna, you may never buy another tin of ordinary tuna.
It is great in salads or on sandwiches, as well as a stuffing for piquillo peppers.
### Pedro Mayo Hot Chocolate Powder 800g
Spain is the country that introduced chocolate into Europe in the 16th century; this means that there are skilful Spanish chocolatiers, with hundreds of years of accumulated knowledge. Drinking chocolate or Chocolate a la taza has always been favoured over solid chocolate in Spain and this product is thick, full flavoured and creamy.Thick hot chocolate is also the ideal partner to dip fried churros into. For the authentic Spanish street snack experience check out our frozen 2Kg bags of churros here which make the perfect accompaniment to hot chocolate.
Pedro Mayo is a family business located in Navarra and dedicated since 1847 to the artisan production of Spanish chocolate. All their products are totally artisan, which means the quality of their raw materials is key, which in turn has made Pedro Mayo a prestigious brand in the North of Spain and recognised by the Navarran government.
Pedro Mayo Hot Chocolate powder is the authentic hot chocolate to serve with churros. Each bag of 800g makes 4 litres of hot chocolate which is really easy to make. To serve 4 people, simply heat 500ml of milk in a sauce pan, once hot, add 100g of Pedro Mayo hot chocolate powder, stir well and bring the mix to the boil. Reduce the heat and allow the hot chocolate to thicken before serving. It only takes a few minutes, it is that simple!
### Enate Chardonnay Barrel Aged 2022
GRAPE VARIETY
100% Chardonnay
TASTING NOTES
One of the winery’s flagship wines. It boasts a magnificent balance between fruit and oak brought about by the careful development of the wine on its lees balanced with its barrel-aging. A regular prize-winner amongst the very best of Spanish wines.
Exuberant and complex aromas reveal a tantalizing blend of varietal characteristics such as hazelnut and toasted bread; tropical fruits, including pineapple and grapefruit, and hints of toasted oak from the barrel-aging. On the palate it is mouth-filling and creamy and develops beautifully with a fresh acidity that finishes in an extraordinarily long finish, during which nuances of toastiness reappear.
FOOD PAIRING
Served at between 10-12 ºC, Enate barrel-fermented Chardonnay is ideal with oily fish, white meat, smoked foods and strong cheese.
### Mascaro Brandy V.O.
Mascaro Brandy V.O is distilled with grapes from the Mascaro family's own vineyards, located in the Penedes region of Spain. The grapes are pressed and vinified in their cellars, followed by a double distillation technique. At Mascaro, they distill and age each holland (distilled wine) separately for each variety and year, using a manual technique that allows Mascaro to give their products their unique personality.
Mascaro Brandy V.O. is aged for a minimum of 3 years in Limousin oak barrels, in a process that is totally controlled by the winemaker of the Mascaro family. The blending of the different hollands (distilled wines) is handmade so they obtain a very personal and appreciated brandy in order to satisfy every customers expectations.
70cl / 40% ABV
### Amontillado Aurora Sherry
GRAPE VARIETIES
100% Palomino Fino
TASTING NOTES
The name Aurora has a long history in Sanlúcar de Barrameda, dating back to the introduction of this wine in 1907. It refers to Aurora Ambrosse Lacave, the wife of Pedro Romero and the owner of the bodega after the death of her husband in 1911. She was a pioneering female executive in the sherry trade. The fact that a woman was running a winery over a hundred years in Southern Spain, does give more singularity to this brand and a source of inspiration to many women. Aurora Amontillado is bottled from the third criadera of The Conde Aldama solera in Bodegas Los Angeles (Barrio Alto) in Sanlucar de Barrameda. The average age in criadera of this sherry is 15 to 20 years. Aurora Amontillado has a transparent amber colour. On the nose, it carries a pungent and penetrating bouquet of hazelnuts, burnt caramel and wood notes of pleasant complexity. On the mouth, it has a large range of taste sensations with a long lingering finish and a fine expression of its complex oak aged structure and saline flavours. Please note: this is a dry Amontillado sherry.
FOOD PAIRING
This sherry marries perfectly with cured meats, game, white meats, wild mushrooms, oily fish and mature cheeses.
### Manzanilla Aurora Sherry
GRAPE VARIETIES
100% Palomino
TASTING NOTES
The name Aurora has a long history in Sanlúcar de Barrameda, dating back to the introduction of this wine in 1907. It refers to Aurora Ambrosse Lacave, the wife of Pedro Romero and the owner of the bodega after the death of her husband in 1911. She was a pioneering female executive in the sherry trade. The fact that a woman was running a winery over a hundred years ago in Southern Spain, does give more singularity to this brand and a source of inspiration to many women. The bodega is currently owned by Bodegas Yuste, its owner Francisco Yuste has been producing Manzanilla wines for over 25 years. Yuste rescued the legendary brand Aurora and has now incorporated the Manzanilla into his own soleras, resulting in a Manzanilla of 8-10 years old, bottled with minimal treatment. The solera of Aurora has eight stages. In the past Aurora has been bottled as a Manzanilla Pasada but in recent times (in line with the general market tendency) it became a slightly younger Manzanilla. Nonetheless it is still older than most others. Funnily, Yustes wife, daughter and granddaughter are also called Aurora!
FOOD PAIRING
Great as an aperitif with almonds and Jamon Iberico, also with any type of seafood but particularly good with Sanlucar King Prawns.
### La Chinata Black Pudding Pate with Pine Kernels
La Chinata black pudding pate with pine kernels is a very creamy product that combines the traditional flavour of black pudding; an ancestral food rich in proteins and low in carbohydrates. It is ideal to use in pastry fillings, empanadas, as well as with roast meats or to enrich sauces. It can be served cold or hot. This pate is also highly recommended as a snack, as part of tapas or with a selection of cured meats and cheeses. Just spread on toasted bread, as it has a very soft and tasty texture, or with our Mallorcan rosemary biscuits.
It is a pate with great nutritional properties, especially the main ingredient black pudding which was named Superfood 2016 by the British website MuscleWorld. Black Pudding is a great source of protein; it is low in carbohydrates and brings two important minerals that are scarce in modern diets: zinc and iron.
We recommend to serve this pate slightly cold if it is going to be spread on bread. Our Black Pudding Pate with Pine Kernels combines perfectly with a glass of Envite Crianza Rioja
### La Chinata Venison Pate with Pedro Ximenez
La Chinata venison pate with Pedro Ximenez is a delicious and healthy pate that combines the exquisite taste of venison, a classic in the gourmet world, with Pedro Ximenez sherry, a velvety-sweet sherry used very often in Mediterranean cooking.
This pate is highly recommended as a snack, as part of tapas or with a selection of cured meats and cheeses. Just spread on toasted bread, as it has a very soft and tasty texture, or with our Mallorcan rosemary biscuits.
It is recommended to serve the pate slightly cold if it is going to be spread on bread. Our Venison Pate with Pedro Ximenez combines perfectly with a glass of Lurton Toro or a craft beer such as La Socarrada.
### La Chinata Iberico Pork Pate with Cherries
La Chinata Iberian pork pate with cherries is made from high quality Iberian pork from the lands of Extremadura. Iberico pork is one of the foods more valued by prestigious chefs around the world thanks to its quality and taste. The pate is intense with a slight sweetness from the Valle del Jerte cherries.
This pate makes a great snack or as part of tapas or with a selection of cured meats and cheeses. Just spread on toasted bread, as it has a very soft and tasty texture, or with our Mallorcan rosemary biscuits.
It is recommended to serve the pate slightly cold if it is going to be spread on bread. Our Iberico Pork Pate combines perfectly with a glass of Genium Celler from Priorat.
### Murillo Viteri Crianza 2019
GRAPE VARIETIES
85% Tempranillo, 10% Mazuelo and 5% Graciano
TASTING NOTES
A limited production Rioja Crianza from Bodegas Murillo Viteri, a fifth generation family winery located in the town of Cenicero right in the heart of Rioja.
This Rioja crianza is made from selected grapes that belong to family vineyards that are over 35 years old. The wine is then aged for 14 months in American oak, followed by 8 months in deposit to blend properly all of its aromas and finished for 6 months in bottle, so the wine is perfectly rounded.
This is a light and elegant crianza, that invites anyone to go on drinking. It has a dark ruby colour with purple hints. On the nose, the wine has a good level of fruit with notes of fine wood and vanilla. On the palate, the wine is well-rounded with a good structure and a very pleasing long after taste.
FOOD PAIRING
Great wine to serve with a selection of tapas, great with pasta dishes, soft cheeses and roast chicken.
### Basco Spanish Deluxe Food Hamper
There is no other Spanish food hamper in the market like our Deluxe option! Especially picked by our buyers, this fine selection of Spanish food and drink will impress anyone who loves Spanish food or enjoys quality gourmet food and drink treats. The Basco Deluxe Spanish Food Hamper is the ultimate selection of Spanish foods that includes:
Celler Kripta Brut Reserva 2019:
Brut Reserva is a ligth straw colour with green hues. This cava has slow-evolving fine and persistent bubbles with good bead formation. Clean and very fruity with an apple touch and caramel notes against a mint and balmy background of fresh herbs. The finish is elegant and balanced, fruity and fresh with ripe apple and syrup notes. Very well-integrated bubbles with an excellent sugar-acidity balance. Long and delicate aftertaste. Minimum ageing 24 months per month. Limited production with numbered bottles.
Arturo Sanchez Lomo Iberico De Bellota 80g:
Arturo Sánchez’s acorn-fed Lomo Ibérico is one of a kind. Made from acorn-fed 100% Iberian pigs and cured for a minimum of 6 months in a natural curing process in the fresh mountain air of Guijuelo. Savour thin slices of this tasty lomo cured sausage with a glass of fine wine.
Arturo Sanchez Chorizo Iberico De Bellota 80g:
Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth
Arturo Sanchez Salchichon Iberico De Bellota 80g:
Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
Arturo Sanchez Jamon Iberico de Bellota 50g:
Jamon Ibérico de Bellota is a true gastronomic jewel, because each piece is unique: the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo
La Chinata Venison Pate w/ Pedro Ximenez;
La Chinata venison pate with Pedro Ximenez is a delicious and healthy pate that combines the exquisite taste of venison, a classic in the gourmet world, with Pedro Ximenez sherry, a velvety-sweet sherry used very often in Mediterranean cooking..
Valliser Quince Paste 200g:
Our artisan quince paste is made from 100% natural membrillo made using quince, sugar and a touch of lemon. Compared to the ‘Dulce de Membrillo’ which uses a starch based filler to produce a less strong flavour, this membrillo has an intense colour; deep, rich quince flavour and a thick, creamy consistency
Fuenroble Olive Oil
Agusti Torello Mata Balsamic Cava Vinegar:
Agusti Torello Mata Balsamic Vinegar is made out of sweet cava aged between 12 and 16 months. This cava is then aged in oak barrels that have carefully been filled up to 2/3 of their capacity. This creates a surface on which a veil can form of acetobacter, a bacteria which transforms alcohol into acetic acid. The process takes 2 years of barrel ageing to obtain this special vinegar.
Arroyabe Bonito Tuna in Olive Oil 111g:
Generations of Northern Spanish fishermen have sailed the Bay of Biscay in small boats, fishing bonito tuna using both trolling and live-bait traditional techniques in which the fishing rod is used to catch bonito tuna one by one, allowing the best quality tuna to be selected at the time of capture. These tuna fishing methods also ensure that the seabed is not damaged and that other species are not accidentally captured.
Murillo Viteri Reserva 2016:
Elegant, ruby-colour with complex bouquet. The wine has an intense nose of fruit wrapped with excellent wood and touches vanilla. The palate is round, structured, with a long final silky finish.
Mallorcan Rosemary Cheese Biscuits:
Made from olive oil and wild rosemary, our Rosemary Biscuits are perfect to accompany any Spanish charcuterie, cheeses and as part of any tapas.
Molineta Spanish Saffron 0.5g
El Angel Smoked Paprika Dulce Can
San Andres Truffled Fig Bon Bons:
Our suppliers San Andrés have created this extraordinary treat by selecting tender young figs from the variety Pajarero and filling them with a ganache cream made from dark chocolate and a hint of brandy. The rich dark chocolate and brandy filling nicely accents the mellow and delicate sweetness of early ripening figs. Each rabito royale is then hand dipped in even more rich dark chocolate for a smooth chocolatey coating that you won’t be able to resist
La Chinata Spanish Orange Blossom Honey:
Our honey has been extracted from five different plants, all known for their therapeutic properties. Each one has its own special taste and colour, being the dark ones richer in minerals and vitamins B and C and with a intense taste. The clear ones have more vitamin A, and a softer taste.
Catala Bomba Rice 1KG
Vega Mancha Semi Cured Manchego Cheese Piece 150g:
Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 150g wedge, this manchego piece is big enough to share and enjoy with tapas or as part of a cheeseboard.
This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality. Because this young cheese has been cured for up to 90 days, it is fresh, with a gentle sweet aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. The flavours are buttery with hints of green almonds and a mild finish.
Habelas Hailas Orujo Cream Liqueur:
Habelas Hailas liqueurs come from Galicia, motherland of the Orujo distilled spirit. The process of making their liquors perfectly combines modernity and tradition. First, they obtain the eau de vie, which is the base of their liqueurs from a careful distillation process. Secondly and according to the kind of spirits to be obtained, they add top quality products such as herbs, seeds, coffee, chocolate, lemon, etc which personalise each liqueur.
Cerveza Er Boqueron:
Er Boqueron is a Spanish artisan beer made from natural ingredients, using Mediterranean Sea water from an area near Valencia known for its level of purity. Er Boqueron does not contain added gas, no filtration nor pasteurisation during the brewing process producing a light, refreshing and easy to drink beer.
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHARCUTERIE AND CHEESE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Spanish Sparkling Wine Gift Box
The Spanish Sparkling Wine Gift Box by Basco is the perfect wine gift for any Spanish wine lover out there!
Our Spanish Sparkling Wine Gift Box comes in a Basco wooden presentation box and contains one bottle of Cava Can Xa Brut.
Cava Can Xa is clean, crisp, fruity and refreshing. On the nose you can appreciate notes of lemon, mandarin, yeast and dried fruits. On the palate Cava Can Xa is fresh, delicate with a small tickle from the bubbles allowing the wine to have a vibrant finish. Second fermentation in bottle, minimum ageing for 9 months. This cava is an excellent aperitif, also perfect to accompany ham, cured meats and sausages, seafood, fish with sauce, rice, poultry, meats, semi cured cheeses and desserts.
Order our Spanish Sparkling Wine Gift Box today and get free delivery (Mainland UK) when you spend over £50!
### Spanish White Wine Gift Box
The Spanish White Wine Gift Box by Basco is the perfect wine gift for any Spanish wine lover out there!
Our Spanish White Wine Gift Box comes in a Basco wooden presentation box and contains one bottle of Lavirtu Sauvignon Blanc.
The Lavirtu Sauvignon Blanc has a Pale yellow with greenish reflections, clean and bright. The nose is exotic, we can find aromas such as passion fruit and lychee, mixed with citrus notes and stone fruits, such as peach. On the palate it has a very lively and fresh entry, with good acidity and a round finish.
Order our Spanish White Wine Gift Box today and get free delivery (Mainland UK) when you spend over £75!
### Spanish Red Wine Gift Box
The Spanish Red Wine Gift Box by Basco is the perfect wine gift for any Spanish wine lover out there!
Our Spanish Red Wine Gift Box comes in a Basco wooden presentation box and contains one bottle of Rioja from Bodegas Gailur.
Gailur Tinto is a young red from Rioja made from 20 year old vines. Gailur Tinto has a dark red cherry colour with violet shades. On the nose it has ripe red fruits with lactic notes and liquorice. On the mouth it is wide and long lasting with fleshy texture. Notes of plums and liquorice. This wine is best drunk with red meat and game, sausages such as chorizo and ham, cheese and snacks or dried fruits.
Order our Spanish Red Wine Gift Box today and get free delivery (Mainland UK) when you spend over £75!
### Spanish Oil and Vinegar Gift Box
The Spanish Oil and Vinegar Gift Box by Basco is the perfect gift idea for any Spanish food lover out there!
Our Spanish Oil and Vinegar Gift Box comes in a striking red Basco presentation box and contains one bottle of authentic extra virgin olive oil from Priego de Cordoba and one bottle of 15 year old Pedro Ximenez balsamic vinegar. Both of these products are directly imported from Spain and exclusive to Basco. You won't find this oil and vinegar anywhere else which is what makes this gift box such a special gift. The Spanish Oil and Vinegar Gift Box includes:
Senorio de Vizcantar is a Spanish extra virgin olive oil from Priego de Cordoba. This premium olive oil is a blend of three olive varieties; picudo, hojiblanca and picual. The fruity intensity of the Picudo, the subtle almond hints of the Hojiblanca and the austere astringency of the Picual all make for a complex and intresting oil. The logo is taken from a medieval engraving which translates as love of agriculture and respect for tradition.
Senorio de Vizcantar has won best olive oil by German magazine Derfeinschmeker and French magazine Le Guide des Huiles D´olive.
One bottle of balsamic vinegar by Bodegas Navarro. This 15 year old vinegar is made from 100% Pedro Ximenez aged fortified wine from the D.O. Montilla-Moriles, and then kept for another ten years in American oak casks in a Solera and Criaderas system with a regular blending from cask to cask. This balsamic vinegar has a rich sweetness characteristic of classic balsamics. What sets this vinegar apart is the Pedro Ximenez grape - slowly dried in the sun to concentrate the sugars, it has distinct flavours of crushed raisins and Christmas cake.
Order our Oil and Vinegar Gift Box today and get free delivery (Mainland UK) when you spend over £50!
### Cava Gift Box
Looking for a sparkling wine gift?
The Cava Gift Box by Basco is the perfect wine gift idea for any Champagne lover out there!
Our Cava Gift Box comes in a Basco red presentation box and contains two bottles of sparkling cava imported directly from Spain and exclusive to Basco. You won't find these cavas anywhere else which is what makes this wine box such a special wine gift. The Cava Gift Box includes:
One bottle of Can Xa Brut, a clean, crisp, fruity and refreshing cava. On the nose, you can appreciate notes of lemon, mandarin, yeast and dried fruits. On the palate Cava Can Xa is fresh, delicate with a small tickle from the bubbles allowing the wine to have a vibrant finish. Second fermentation in bottle, minimum ageing for 9 months.
One bottle of Can Xa Rose Brut, a pink cava with a lovely cherry colour. The nose is rich with aromas of wild fruits and redcurrant. It hints at a light, reduced maturation producing a great elegance. On the palate it begins as slightly piquant with spicy notes. The fine and enduring bubbles are well accompanied by a balanced acidity. It leaves a toasty memory and a generous, sweet finish.
### Puntillitas 500g
WHAT ARE PUNTILLITAS?
Our puntillitas, also known as chipirones or baby squid are a very popular ingredient in Southern Spanish cuisine. They are also called chopitos depending where you are.
HOW DO I PREPARE PUNTILLITAS?
They tend to be very small, so the best way of serving them is to coat them in harina de freir, a special Spanish frying flour and quickly fry them until golden brown. Serve with fresh lemon and a very cold beer! Be sure to check them and de-quill appropriately!
They arrive as a frozen block which requires defrosting. Then they will require cleaning and debeaking with a sharp knife.
HOW MANY PUNTILLITAS DO I GET?
Although our puntillitas are sourced from Sanlucar's fish and seafood market, they are caught in the Eastern Central Atlantic Ocean. Whole and head on, they are individually quick frozen on the boats to ensure their freshness and packaged in 1Kg packs. Each puntillita measures around 5-12cm in length.
HOW WILL I RECEIVE MY PUNTILLITAS SQUID?
You will receive one frozen pack of puntillitas delivered on ice pads. If you are not using the squid straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF PUNTILLITAS YOUR GET.
### Can Xa Brut Rose
GRAPE VARIETY
100% Pinot Noir
TASTING NOTES
Cava Can Xa Rose has an agreeable cherry colour with nuances of bright salmon; it has a fine bright stream of bubbles forming a true corona. The nose is rich with aromas of wild fruits and redcurrant. It hints at a light, reduced maturation producing a great elegance. On the palate it begins as slightly piquant with spicy notes. The fine and enduring bubbles are well accompanied by a balanced acidity. It has a long toasty length and a generous, sweet finish.
FOOD PAIRING
A cava ideal to accompany all kinds of aperitifs and canapes. Delicious with salmon, seafood and sushi and recommended with all types of pastries especially fruit pastries.
### Wild Tiger Prawns 30/40
Our Wild Tiger Prawns offer a juicy, meaty texture and distinctly sweet taste. Especially renowned for their quality, these superior prawns work perfectly in any method of cooking but they are best when served simply grilled with sea salt and lemon or added to a traditional Spanish paella. With a firm texture and superior quality, Wild Tiger Prawns are a solid choice.
HOW MANY PRAWNS DO I GET WITH MY ORDER?
With an average weight of 1kg, each box contains between 30/40 tiger prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness. Our Prawns are caught in the Eastern Central Atlantic Ocean (FAO 34.3.1 / FAO 37)
HOW WILL I RECEIVE MY WILD TIGER PRAWNS?
You will receive one frozen box of wild tiger prawns delivered on ice pads. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 4 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF WILD TIGER PRAWNS YOUR GET.
### Añana Salt Flakes
In the oldest town in Alava (Basque Country) and in what were waters of a vast sea 200 million years ago, stands the Salt Valley of Salinas de Añana. A magnificent outdoor cultural landscape formed over more than 5,000 platforms on which the saltwater s poured to obtain salt through solar evaporation. A unique and extensive network of wooden channels distribute the water to the most remote corners of the Salt Valley.
Sal de Añana's quality is guaranteed by both its completely traditional and organic production but also, by the acclaim and acknowledgment of some of the worlds top chefs of international renown such as Martin Berasategui, Joan Roca, Pedro Subijana, Andoni L. Aduriz, Eneko Atxa, Daniel Garcia, Diego Guerrero and Patxi Eceiza. As well as the Marques de Riscal bodega, who between all of them have a total of 22 Michelin Stars.
All these top chefs, attest the quality of Añana Salt and use it in their restaurants.
125g Pack / Store in a dry and cool place
### Gin Xoriguer
A cult gin from Mahon in Menorca, Xoriguer (pronounced sho-ri-gair) is one of the only gins in the world alongside Plymouth to have a geographical indication, Gin de Menorca. It was first made for the Britsh Sailors who were stationed on the Island between 1708 and 1802, who were hankering for some gin.
Xoriguer is still made in the same way, according to the 18th century recipe, commanding a devoted following of happy travellers. Gin Xoriguer is the result of a distillation in traditional copper stills, using high quality wine alcohol (eau-de-vie) and carefully selected juniper berries, which come from the neighbouring Mediterranean mountains, together with aromatic herbs. These herbs are the guarded secret of Xoriguer gin's original bouquet. Only the Pons family know the identity and proportion of this valuable ingredient, which is added behind closed doors and without witnesses, at the start of each distilling. The respect for tradition is such that the fuel still used today in the distillation is wood.
Gin Xoriguer is briefly stored in casks before being bottled. Xoriguer is the key ingredient in Menorca's most popular cocktail drink, called pomada. An authentic pomada is made from Gin Xoriguer, lemonade and ice.
38% ABV / 700ml
### Carabinero Prawns 15/20
WHAT ARE CARABINERO PRAWNS?
One of the most sought after prawns in professional kitchens worldwide, beautiful Carabineros are a large deep-sea prawn species that hail from Eastern Atlantic into the Mediterranean Sea. Known by a plethora of names, to the Spanish and Portuguese as Carabineros, to the English as Scarlet Shrimp or Cardinal Prawns, and to the French as the Crevette Imperiale, they are renowned for their jumbo size and striking bright red colour.
Carabineros translates literally as police, reputedly because the colour of their shells matched the uniforms of Spanish customs police. Yet, their distinct red colour does not change when cooked, as does a lobster shell from blue to red when boiled. More distinct and robust in flavour than other shrimps or langoustines, they are also appreciated for their large size. While their meat is mainly concentrated in the tail, their cephalothoraxes (head and body) are not to be overlooked, and are excellent for making clear and creamed soups and sauces to which it adds flavour and red colour. None of this prawn should go to waste, as Spanish consider the flavour of their heads as a delicacy.
HOW TO PREPARE CARABINEROS?
Carabineros are traditionally prepared in Spain by simply cooking them under the grill and salting them at the end. Some suggest that they should be treated as a delicate small lobster versus a simple shrimp. Regardless, they can be poached, sauteed, steamed and are excellent in paellas and robust stews, etc. There are many Michelin star chefs that value the plate appeal of their colour and size when served whole.
HOW MANY CARABINERO PRAWNS DO I GET?
With an average weight of 1.1Kg, each box contains between 15 to 20 Carabinero prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness. These Carabinero prawns are wild-caught in the Eastern Central Atlantic Ocean (FAO 34).
HOW WILL I RECEIVE MY CARABINERO PRAWNS?
You will receive one frozen box of carabinero prawns delivered on ice pads. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF CARABINERO PRAWNS YOUR GET.
### Spanish White Wine Box
The Spanish White Wine Box by Basco contains a selection of three of our best Spanish white wines from Rueda, Rias Baixas and Somontano. If you are looking for a quality wine gift that will impress anyone, look no further.
The Spanish White Wine Gift Box includes wines from three boutique wineries that you cannot buy in any Supermarket or large store in the UK, making this selection a bespoke gift. The white wine box includes:
Jose Pariente Sauvignon Blanc - 100% Sauvignon Blanc and has a pale yellow colour with greenish hues. On the nose it has an exceptional combination of vegetable notes and exotic fruits, hints of freshly cut grass and a notes of minerality. In the mouth it has a fresh clean elegance typical of Sauvignon Blanc. This is a very intense wine; structured, persistent and rounded.
Aquitania Albarino - Made from 100% Albarino grapes. It is rich in tropical flavour such as pineapple and passion fruit with hints of aromatic herbs, lavender and hay. Elegant and strong on the palate. Fruity, rich in acid and citric hints.
Enate 234 - Made from 100% Chardonnay and has an intense bouquet of apple, peach, fennel and exotic fruits such as guava and passion fruit. The wine also has a discrete mineral background. On the palate Enate chardonnay is complex with rich, mouth-filling fruit and a long crisp clean finish. Ideal with with pastas, shellfish and soft cheeses.
Order our Spanish White Wine Box today and get free delivery (Mainland UK) when you spend over £75!
### Salanort Boquerones in Vinegar Small
What is the difference between boquerones and anchovies?
Boquerones and anchovies are the same type of fish, the difference is that anchovies are heavily salted and boquerones are not. All boquerones are flash frozen soon after they are caught, to keep them at optimum freshness, then thawed and prepared. They are then chilled and packaged so that they arrive to you with pristine condition.
Freshly caught from the Cantabrico Sea and filleted by hand, these anchovies are marinated in extra virgin olive oil and white wine vinegar. The vinegar immediately pickles them, sealing in their fresh taste. Olive oil is added to introduce a smooth, silky flavour. They are not salty and have a much milder taste than traditional anchovies.
Boquerones are incredibly tasty, just serve them on crusty bread with piquillo peppers or alone with chopped garlic and parsley. We like to add them to salads or simply skewer them with a pickled guindilla and an olive and serve to guests as a tasty tapa. Boquerones are the perfect pairing to a cold beer. Why not try our seawater beer, Er Boqueron, for a true taste of the sea.
Keep them refrigerated and serve within one week after opening.
### Christmas Wine Box
Looking for wine gift boxes for this Christmas? Are you trying to decide what wines to have with your meal? Look no further, the Christmas Wine Box by Basco is the perfect Christmas wine hamper for any wine lover out there!
At Basco we have removed the hassle of deciding what wines to have during your Christmas meal by carefully selecting three of our exclusively imported wines that will pair perfectly with your chosen menu. This selection of Spanish wines comes in a Basco branded wooden wine box, perfect if you are looking for a quality wine gift. The Christmas wine box includes:
One bottle of Cava Can Xa Brut - A fruity sparkling wine, ideal as an aperitif or with your chosen starter. Aged in bottle for 9 months, this cava has notes of ripe lemon, mandarin and dried fruits. A fresh and delicate sparkling wine, that invites you to drink more.
One bottle of Murillo Viteri Rioja Reserva 2010 - A limited production Rioja Reserva from Bodegas Murillo Viteri, a 5th generation family winery located in the heart of Rioja. Full bodied and muscular, yet smoothly polished and embellished with complex aromas of vanilla and toasted oak, combined with summer fruit flavours. The perfect wine pairing to a classic roast turkey, lamb or beef.
One bottle of Alvear Pedro Ximenez 1927 - A sweet sherry made from Pedro Ximenez grapes which are naturally sun-dried and aged in American oak barrels following the traditional soleras y criaderas system of sediment rotation for five years. This sherry has a rich nose of prunes, coffee and chocolate. On the palate it is a sumptuous wine of great intensity, rich concentrated raisins, succulent with a seemingly unending finish. This is the right wine to end a Christmas meal in a marvellous way. Serve it cold with your Christmas pudding or dessert, works well with blue cheese or as an after dinner drink with chocolates.
Christmas wine boxes from Basco are an easy yet thoughtful gift to impress a special someone in your life (who happens to love wine!)
Order our Christmas Wine Box today and get free delivery (Mainland UK).
### Spanish Gin Gift Set
Looking for a gift for the Gin lover in your life? Look no further, the Spanish Gin Gift Set by Basco is the perfect gin gift idea for any gin lover out there!
This selection of Spanish Gins comes in a beautiful wooden presentation box and contains a selection of three premium Spanish Gins imported directly from Spain and is exclusive to Basco - You won't find these gins anywhere else which is what makes this such a special gin gift. The gin gift set includes:
One bottle of Mascaro Gin 9, a rare gin made from only wild juniper from the Penedes area of Sierra Llacuna which provides Gin 9 with its distinctive flavour, aroma and elegant style. Gin 9 goes through a double distillation process in traditional copper stills, following the same recipe process since 1940. Enjoy Gin 9 simply over ice, in a martini or Gin and Tonic.
One bottle of Gin Xoriguer, a cult gin from Mahon in Menorca, Xoriguer (pronounced sho-ri-gair) is one of the only gins in the world alongside Plymouth to have a geographical indication, Gin de Menorca. Gin Xoriguer is the result of a distillation in traditional copper stills, using high quality wine alcohol (eau-de-vie) and carefully selected juniper berries, which come from the neighbouring Mediterranean mountains, together with aromatic herbs.
One bottle of Siderit Dry Gin, a small bacth gin made from rye and the inclusion of 12 botanicals which include juniper, coriander, rock tea, cardamom, angelica root, cinnamon, bitter orange peel, mandarin peel, flower of Jamaica (hibiscus), pink pepper, raw marcona almond and iris root. Enjoy Siderit Dry Gin in a large balloon glass with plenty of ice, lemon peel and your choice of tonic for the perfect Gin and Tonic.
Order our Spanish Gin Gift Set today and get free delivery (UK Mainland).
### Paella Starter Kit
Thinking of cooking a paella recipe but want to do better than the local supermarket ready meals and ingredients? Do you want to cook a bonafide, real spanish paella, the kind you would only expect to enjoy in Spain but not sure where to get all the basic, authentic ingredients or how to cook it?
We've removed the hassle of having to source all these ingredients with our Paella Starter Kit that provides you with all the essential ingredients to cook an authentic yet easy paella recipe from the comfort of your home.
This Paella Starter kit is suitable for any seafood or chicken paella recipe. All you will need to do is follow our easy paella recipe using the starter kit ingredients and add meat, fish or both, some vegetables and stock and you've got a classic spanish paella that will astound friends and family.
The Paella Starter kit includes:
Senorio de Vizcantar is a Spanish extra virgin olive oil from Priego de Cordoba. This premium olive oil is a blend of three olive varieties; picudo, hojiblanca and picual. The fruity intensity of the Picudo, the subtle almond hints of the Hojiblanca and the austere astringency of the Picual all make for a complex and intresting oil. The logo is taken from a medieval engraving which translates as love of agriculture and respect for tradition.
Senorio de Vizcantar has won best olive oil by German magazine Derfeinschmeker and French magazine Le Guide des Huiles D´olive.
Catala Paella Rice (1Kg) is the key ingredient in any Paella dish. The rice comes from Valencia and includes the varieties Senia y Bahia. Paella rice absorbs liquid up to the point of doubling its volume whilst retaining the flavour of stock unlike any other International varieties.
El Angel Smoked Paprika Dulce Can 75g, Spanish paprika (Pimenton) is a traditional product of designation made from the milling of different varieties of red peppers, normally from either ocales, jaranda, jariza, jeromin and bola varieties or a mixture. It is grown and produced exclusively in the region of Extremadura in Spain. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills. This coarse ground pimenton is smoky with a pleasant warmth. It has a high colouring characteristic and it is known to be the main secret to Spanish charcuterie, such as chorizo sausages and lomo iberico.
La Molineta de Minaya Saffron (0.5G) contains authentic saffron from La Mancha, an essential ingredient in the preparation and cooking of Spanish Paella. La Molineta saffron carries the stamp of approval from the Denomination of Origin. La Mancha saffron is considered to be the best saffron in the world.
Basco Soft Cooking Chorizo Picante (350g) is a spicy chorizo sausage from La Rioja cured for only 6 days, so when fried in the paella pan it releases all the flavours and aromas which are key to a proper Paella dish.
Order our Paella Starter Kit oday and get free delivery (Mainland UK) when you spend over £50!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHORIZO NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Rioja Wine Gift Box
Looking for a wine gift? Look no further, the Rioja Wine Gift Box by Basco is the perfect wine present for any wine lover out there!
This selection of Rioja wines comes in a Basco branded wooden box and contains a selection of wines by Milenrama. The wine box includes:
One bottle of Milenrama Blanco, a white rioja of straw yellow colour made from 20 year old vines. It has a high intensity bouquet of tropical fruits mixed with notes of hazelnut. On the palate, it is soft and silky with a fine sweet flavour at the end.
One bottle of Milenrama Rosado, a rose wine from Rioja made from 75 year old vines. Milenrama Rosado has a very intense strawberry colour. On the nose it has high intensity notes of fresh peach and raspberry. On the palate, it is soft and silky with a fine sweet flavour at the end.
One bottle of Milenrama Tinto, a young red from Rioja made from 20 year old vines. Milenrama Tinto has a dark red cherry colour with violet shades. On the nose it has ripe red fruits with lactic notes and liquorice. On the mouth it is wide and long lasting with fleshy texture and notes of plums and liquorice.
Order our Rioja Wine Gift Box today and get free delivery (Mainland UK) when you spend over £75!
### Easy Tapas for 2 Bundle
Enjoy a night in with an authentic selection of tapas from Basco.
Our tapas selection is ideal for two people to share and includes a variety of classic Spanish foods specifically chosen to complement one another using our expert knowledge of Spanish ingredients. The tapas selection includes:
Vega Mancha Semi Cured Manchego Cheese 150g
Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 150g wedge, this manchego piece is big enough to share and enjoy with tapas or as part of a cheeseboard.
This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality. Because this young cheese has been cured for up to 90 days, it is fresh, with a gentle sweet aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. The flavours are buttery with hints of green almonds and a mild finish.
Arturo Sanchez Jamon Iberico De Cebo 50g Iberico ham has a deep, rich nutty flavour and comes from the legendary Iberian breed of black pigs known as pata negra pigs. The animals have at least a hectare of wooded pastures called dehesas and are fed on a diet of grass and the best acorns from holm and cork oak trees. This provides the hams distinctive aroma and exquisite taste.
Mallorcan Rosemary Savoury Biscuits (240g) Made in Mallorca since 1890 and the perfect accompaniment for your ham and cheese.
Basco Soft Cooking Chorizo Picante from La Rioja (350g) This spicy chorizo sausage cooks in a frying pan in just 4 minutes each side and when served in slices, results in a melt in the mouth experience. See recipe link.
Spanish Manzanilla Olives infused in rosemary and garlic (320g) Specifically chosen to pair with the ham, cheese and Rioja wine.
Arroyabe Bonito Tuna (120g) This award winning fleshy white tuna is an ideal ingredient to make the perfect Ensalada Mixta (mixed salad) using fresh tomatoes, lettuce, onions and your choice of dressing.
A bottle of Milenrama Tinto from Rioja (75cl) An incredibly fruity red wine with a deep dark cherry colour and taste notes of ripe red fruits, plums and liquorice. We like to serve this wine slightly chilled by placing it in the fridge for 5 minutes and serving it straightaway. Salud!
Order our Easy Tapas for 2 Bundle today and get free delivery (Mainland UK) when you spend over £75!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHARCUTERIE AND CHEESE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### La Chinata Spanish Orange Blossom Honey
This orange blossom honey from La Chinata has a light, sweet taste with high acid tones layered on top.
Honey is a source of health and life. For thousands of years, it has been used for gastronomic, cosmetic and therapeutic purposes, making it an essential product in the household for its uses and properties.
Our honey has been extracted from five different plants, all known for their therapeutic properties. Each one has its own special taste and colour, being the dark ones richer in minerals and vitamins B and C and with a intense taste. The clear ones have more vitamin A, and a softer taste.
Pure honey tend to solidify in cold temperature, we recommend heating it in a hot water bath o in the microwave.
### La Chinata Manzanilla Olives with Garlic and Rosemary 350g
La Chinata manzanilla olives with garlic and rosemary make an instant Spanish tapas. Manzanilla olives are specially chosen to become table olives on account of their superior flavour with a firm, fruity outer core and a soft, creamy interior. The garlic is blanched to remove some of its heat and the fruits are marinated in a rosemary flavoured brine. These olives are ideal as an appetiser with a glass of cava or a gin and tonic or as part of a tapas.
### Mascaro Orange Liqueur
Mascaro Orange Liqueur has been made since 1946 using the original recipe created by Narciso Mascaro, the founder of Mascaro, who's principal aim was to preserve the essence kept in the skin of this Mediterranean fruit and, though a careful distillation process, to capture the finest and most delicate flavours. The special love and care that the Mascaro family take to produce this exquisite Spanish liqueur makes it rich, lively and velvety.
Mascaro Orange Liqueur is clear and crystalline, on the nose it is powerful and delicate at the same time maintaining the freshness and fruity hints of the bitter-sweet oranges used during the distillation. On the palate it provides a wonderful citrus burst, with hints of marmalade and a zesty lingering finish. Serve between 16 and 18C and also on ice. This Spanish Orange Liqueur can be used for preparing cakes and desserts. It goes very well with creams and ice creams and can be used for flambeing crepes suzette. It is also suitable for making high quality cocktails as a substitute to Triple Sec, Cointreau or Grand Marnier. Classic cocktails such as Margarita, Cosmopolitan or Sidecar can be made using Mascaro Orange Liqueur.
40% ABV / 700ml
### Las Panaeras Sevillanas Frying Flour 1Kg
Harina Semolosa de Trigo is a special frying flour made from 100% Andalucian Wheat Flour made by Las Panaeras Sevillanas outside Seville since 1975. This flour is the authentic flour used to fry calamares and make proper pescadito frito!
Our Harina Semolosa de Trigo has the quality of leaving very little residue in the frying oil when frying fish or other foods, this way it reduces the amount of burnt particles floating in the oil or sticking to foods when draining them out.
Las Panaeras Sevillanas is the most popular Spanish frying flour in the market due to the quality of the wheat and the traditional methods used to produce the flour which is now available in the UK.
1Kg Bag / Once opened, stored in a container in a cool and dry place / 12 months shelf life
### Cerveza La Socarrada
La Socarrada is a Spanish craft beer made through a high fermentation process. La Socarrada is a winter honey ale, made with barley malt, rosemary and rosemary honey, hops and yeast.
La Socarrada has smokey shades, it is a sweet beer with rosemary and honey aromas, natural density and sediments.
Food Pairing - La Socarrada is the perfect beer to drink with tapas, Spanish meats, spicy food, roast lamb, hard cheeses or to simply drink on its own.
### Marques de Murrieta Castillo Ygay 2011
GRAPE VARIETIES
86% Tempranillo, 14% Mazuelo
WINE TASTING
Marques de Murrieta Castillo Ygay is the result of many years of experience, a renowned historic label. An icon of the Rioja Grandes Reservas of total quality and excellence. Exclusively produced with the best years of their best single vineyard, matured for two and a half years in American oak barrels and three years in bottle that give this wine a new depth, complexity and vivacity. Living legend of Rioja which has survived three centuries, destined to break records for its surprising vivacity of intense cherry colour which gives an amazing complexity. Its nose exhibits an aromatic intensity which seduces us with its red fruits, floral notes of truffles, incense and spicy touches. It caresses the palate with a satin texture. A Gran Reserva that shows strength, elegant bouquet, fruity intensity and impeccable balance.
Marques de Murrieta Castillo Ygay is entirely made from an 80 year old single vineyard called La Plana located at the highest peak (485 meters altitude) within the 300 hectare Ygay Estate which surrounds the winery in the southern point of the Rioja Alta wine subzone. It is exclusively made from the excellent quality vintages (The last ones from the 21st. Century have been: 2000-2001 and 2004).
Grapes are first carefully de-stemmed, squeezed and then fermented in temperature controlled, stainless steel tanks for 11 days, with daily remontage and pigeage processes which help its wine to develop its own personality. Both these processes ensure maximum colour and aroma, without producing excessive tannins.
The ageging process for Marques de Murrieta Castillo Ygay combines 30 months in 225 litre oak barrels, with at least 10 months in new oak, and 36 months in the bottle before release. While the Tempranillo ferments in American oak barrels, the Mazuelo ferments in new French oak barrels.
FOOD PAIRING
All kind of red meats, bellota ham, cured cheeses, grilled meaty fish such as turbot, monkfish and dishes with rich sauces.
### Marques de Murrieta Capellania 2018
GRAPE VARIETY
100% Viura
TASTING NOTES
A wine of limited production from a centennial single vineyard. The wine has been kept for 18 months in new French oak barrels and one year in the bottle; giving an astonishing complexity, structure and elegance. It is a very singular white wine, with the soul of a red wine which surprises all who taste it. A white wine that exceeds all expectations with its complexity and structure, it combines the quality of selected grapes grown on a traditional singe vineyard, which gives its name to the wine. The result is a surprising white wine of great bouquet, a white wine of and perfect to accompany a great variety of rich dishes, with a magnificent potential to evolve and last gracefully in the bottle.
We recommend serving the wine at about 14-15C and pouring or decanting the wine for some minutes and to let the wine breathe and show its full aromatic potential.
FOOD PAIRING
Iberian ham, smoked or marinated oily fish, duck, white meat or feathered game.
### Spanish Pork Scratchings 1Kg
Pork Scracthings are known in Spain as Torreznos and at Grey's we are proud to import the best Spanish pork scratchings you can get your hands on!
Scracthings are pieces of pork belly fried until golden brown and crispy. In the province of Avila they were traditionally served for breakfast due to their calorie intake. Pork scratchings are a classic tapa dish served with a cold beer or a glass of wine.
In some regions of Spain, pork scratchings are made with pork belly marinated with paprika and oregano. We like them served with one of our craft beers and a sprinkle of smoked spicy paprika!
1Kg Bag / Once opened, keep them in a jar or air tight container and consume within 1 month / 12 Months Shelf Life
### Nortindal Squid Ink Jar
Buy squid ink from Basco and add a full, rich taste and striking black colour to paellas, other rice dishes, pastas and risottos. Squid ink brings out the flavour nuances of each ingredient while adding mild seafood hints, without tasting fishy. It is the essential ingredient in Arroz Negro (black rice), the famous black paella of Valencia, and a favourite throughout the region for striking looking dishes and the intense flavours of traditional Spanish dishes.
When you buy squid ink from Basco, you are buying an authentic natural product which can be used on a variety of dishes and recipes. Please don't compromise on any other squid ink substitute and choose a quality product such as Nortindal squid ink.
Squid ink is created from cuttlefish caught fresh from the Atlantic Ocean around the beautiful Basque Country. Cuttlefish is a type of sepia, a relative of the squid, but has long been hailed as having a more pristine ink that is better for cooking due to its rich, non-fishy flavour.
The ink is preserved with sea salt and remains good for up to 4 years in storage unopened. Once opened, keep in the refrigerator and use within 1-2 weeks. No artificial preservatives are added. You may freeze the remainder of the squid ink if need be.
### Irrepetible Malbec 20229
GRAPE VARIETIES
50% Malbec and 50% Syrah
WINE TASTING
Irrepetible is a Spanish Malbec/Syrah from Bodegas Altolandon, located within the province of Cuenca in central Spain Manchuela DO, known as the little La Mancha. The name Irrepetible, translates to 'no other like it', or 'one of a kind'. Altolandon has taken two of her best-selling grapes to produce this unique blend that is 50-50 Malbec and Syrah.
Irrepetible has a bright cherry colour with aromas of mature fruits, sweet spices and creamy oak. Charmingly fruity and fresh without being overly oaked.
FOOD PAIRING
Secreto Iberico, fuet Sausage or chorizo
Guia Penin 2015 - 91 Points.
### Familia Suarez Choricero Pepper Puree
Choricero peppers are small, thin red peppers typical from the Basque country which are tied together and hung to dry.
Choricero pepper puree is made from 100% choricero pepper flesh. Use it in soups, stews and sauces to add flavour. Choricero pepper is a key ingredient in classic basque dishes such as Bacalao a la Vizcaina and Marmitako.
Once opened, store in the fridge and use within 2 weeks.
### Molineta Spanish Saffron 0.5g
WHAT IS SAFFRON
Saffron is considered to be the king of the spices. It is obtained from the saffron flower, and more precisely from the three red stigmas. These stigmas have to be hand-picked and toasted almost immediately, a process which is unique and characteristic of La Mancha area. This peculiarity, together with soil and weather conditions allows saffron from La Mancha to be considered the best in the world. From the very heart of La Mancha, Molineta de Minaya presents genuine saffron, full of culinary and medicinal properties for all food lovers. The saffron flower is very delicate and has to be picked at the early hours of dawn. Later the three red stigmas are extracted from the flower. Despite technological advances, no system has been invented to mechanise this process, they are still hand-picked. Finally the red stigmas are toasted at different temperatures, a very complicated process which is passed on from generation to generation. Nearly two hundred thousand flowers are needed to produce one kilogram of saffron. Saffron flowers require at least one thousand square kilometres of farming land, thus it is not surprising that at certain times saffron reached the same price as gold, and was named red gold. Since the 9th century when Arabs introduced saffron into the Iberian Peninsular the process of harvesting and preparation has been perfected until reaching the utmost quality which we can enjoy today. There have been various literary references to saffron in La Mancha since 1720. However the importance which saffron has on many peoples lives can still be shown today through customs. Saffron is given to newlyweds to wish them prosperity. The guaranteeing body of origin from the Mancha recommends that saffron should be packed in threads, never ground in order to ensure that it has not been mixed with other poorer quality saffron. This way it is possible to preserve its rich aroma (enchancing the ingredients of any dish), flavour (adding a slightly bitter touch) and colour (converting a paella into a festival of colour). Molineta de Minaya saffron has ten times more colouring power than any other additive.
SAFFRON FROM MINAYA
Minaya is a small village situated in the heart of La Mancha, to the north of Albacete. Until recently most of its inhabitants took an active part in growing and preparing saffron. Planting seeds in spring, and observing the change in landscape from September to November as the saffron flowers bloomed and the penetrating aroma filled ever corner of their houses. Both adults and children took part in saffron harvesting, and the days when the flowers were in full bloom they had to call on neighbouring villages to lend a hand, to ensure that all the flowers were picked at the right moment thus preserving the final quality of the saffron.
HOW TO USE SAFFRON
To fully enjoy the qualities of this product it is recommended to grind a few threads in a mortar, and then dilute them in stock. You can find more details on how to use and prepare saffron by clicking on our recipe page here. Ideally the saffron should be added just before the dish is fully cooked. Saffron is famous for its use in rice dishes, however it can also be used in meat, fish and egg dishes, as well as desserts, diluting the ground threads in milk. Saffron can also be used in hot drinks or teas by adding a touch of saffron before serving. Saffron should always be used in small quantities, and should be stored in an airtight container, protected from sunlight and fluorescent light.
### Marques de Murrieta Reserva 2020
GRAPE VARIETIES
89% Tempranillo, 5% Mazuelo, 4% Graciano, 2% Garnacha.
WINE TASTING
Marques de Murrieta Reserva has a dark intense red colour. Deep aroma of red and black fruits with hint of spicy oak. Full bodied and ripe style with a positive structure and long dark cherry and leathery oak finish.
FOOD PAIRING
All kind of red meats, bellota ham, grilled fish and dishes with rich sauces.
### Can Xa Brut
GRAPE VARIETIES
Macabeo, Xarelo and Parellada
TASTING NOTES
The Can Xa winery is located in the Castellet and Gornal area of Penedes. The vineyard consists of 48 hectares of clay soil, low in organic material and chalk but with a high magnesium content which brings the acidity necessary to maintain the fresh taste of these cavas.
Cava Can Xa is clean, crisp, fruity and refreshing. On the nose you can appreciate notes of lemon, mandarin, yeast and dried fruits. On the palate Cava Can Xa is fresh, delicate with a small tickle from the bubbles allowing the wine to have a vibrant finish. Second fermentation in bottle; minimum ageing for 9 months.
FOOD PAIRING
As an aperitif. Also perfect to accompany ham, cured meats and sausages, seafood, fish with sauce, rice, poultry, meats, semi cured cheeses and desserts.
### Navarro PX Balsamic Vinegar 15 Year Old
PRODUCT DESCRIPTION
Navarro Pedro Ximenez Balsamic 15 year old vinegar is made from 100% Pedro Ximenez aged fortified wine from the D.O. Montilla-Moriles, and then kept for another ten years in American oak casks in a Solera and Criaderas system with a regular blending from cask to cask.
This balsamic vinegar has a rich sweetness characteristic of classic balsamics. What sets this vinegar apart is the Pedro Ximenez grape - slowly dried in the sun to concentrate the sugars, it has distinct flavours of crushed raisins and Christmas cake.
FOOD PAIRING
Ideal as an ingredient in cold and warm salads, meat stews, as a reduction in sauces and simply mixed with olive oil and served with crusty bread.
### Whole Suckling Pig 4-5 Kg
WHAT IS COCHINILLO?
When it comes to roast whole suckling pig, there is no finer meat in the world than the traditional Spanish Cochinillo.
The soft and tender meat literally melts in the mouth whilst the crispy crackling will delight the senses with every forkful of this incredible delicacy. Unlike many of the commercially reared animals that you will find elsewhere, our whole suckling pigs are always kept with their mothers up to a maximum of 21 days. This is the only farming method that stays true to the traditional practices from which the name suckling pig was derived. Keeping things natural also delivers meat with the finest flavour and texture.
ORDERING YOUR WHOLE SUCKLING PIG
You do not need to be a master chef to create a dish to die for when you use one of our prime piglets. Each one will arrive at your door ready to roast in the oven, allowing you to relax and look forward to the feast ahead. You will receive one frozen whole suckling pig, delivered on ice pads. If you are not using it straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
HOW BIG IS THE WHOLE SUCKLING PIG?
Each whole suckling pig weighs between 4 and 5 kilos and measures between 45-50cm in length, so don't worry, it will fit in any conventional oven.
DEFROSTING YOUR SUCKLING PIG
Place your whole suckling pig in the refrigerator to begin the thawing process. After a couple of hours, you will be able to remove the packaging and allow the suckling pig to defrost at a temperature between 2-4º C, for 12 to 24 hours.
COOKING YOUR SUCKLING PIG
So, why not take advantage of our excellent whole suckling pig price and buy one of our extra special whole suckling pig yourself. You can easily roast yours traditionally (Cochinillo asado) in an oven for friends and family, the results will remain the same fantastically flavoursome. Take your whole suckling pig out the refrigerator and pat dry the pig all over to remove any moisture created during the defrosting process. Allow the suckling pig to reach room temperature for 2 hours before cooking. Cook in a pre-heated oven 180°C/350°F/Gas Mark 4 for 3 hours.
SERVING YOUR SUCKLING PIG
Serve your roasted suckling pig with a glass of quality red wine, such as our Valduero Una Cepa from Ribera del Duero, some roast potatoes, seasonal vegetables and make some real gravy with some stock and scrapping the pan juices created during roasting. Buy whole suckling pig online from Basco and get free delivery over £75. You won't find a better whole suckling pig buy for the quality elsewhere.
HOW WILL I RECIEVE MY WHOLE SUCKLING PIG?
You will receive one frozen vac pac of whole suckling pig delivered on ice pads. If you are not using the suckling pig straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM SUCKLING PIG TO SUCKLING PIG, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR WHOLE SUCKLING PIG.
### Somalo Chorizo Vela 500g
Our Sliced Somalo Chorizo Vela Picante is a delicious slicing sausage made in La Rioja with a smoky, garlicky flavour. Somalo Chorizo Vela is made using thick cuts of pork, creating a leaner, meaty sausage that has become a Basco favourite.
This tasty slicing chorizo is made by Martinez Somalo, a family business producing Spanish charcuterie since 1900. Our chorizo vela is infused with aromatic Pimenton de la Vera, a unique smoked paprika only made in one valley in western Spain. It lends a distinctly rich smoky flavour and a lush red colour.
Somalo Chorizo Vela Picante is a versatile ingredient ideal for slicing and serving on sandwiches and meat boards. This chorizo is fully cured and ready to eat with no cooking necessary. No refrigeration is required.
Our large pack of sliced chorizo is ideal for multiple use, perfect for parties or if you have a busy home. This authentic Spanish chorizo is ideal when making sandwiches, pasta sauces, on pizzas or as part of a cured meat board. The great flavour of our Somalo sliced chorizo will not disappoint!
500g Pack / Once opened keep wrapped and stored in the refrigerator, consume within 1 week / 6 months shelf life / Gluten Free
### Somalo Sliced Serrano Ham 500g
We import our Somalo Sliced Serrano Ham from Northern Spain. The ham is soft and mild, and has a unique savoury taste. Our serrano ham comes from free-range pork, salted and then cured for a minimum of 10 months.
We import our sliced Serrano ham extra thinly, so that you can enjoy the true taste of Serrano. Our favourite way to enjoy Jamon Serrano is simple - on a warm platter with some good crusty bread and a glass of Spanish wine. A bocadillo sandwich is another classic Spanish treat, simply cut a fresh baguette in half, drizzle with olive oil and add sliced Serrano ham, perhaps with some slices of Manchego cheese.
Our large pack of sliced serrano is ideal for multiple use, perfect for parties or if you have a busy home. This authentic Spanish serrano ham is ideal when making sandwiches, pasta sauces, on pizzas or as part of a cured meat board. The great flavour of our Somalo sliced serrano will not disappoint!
500g Pack / Once opened keep wrapped and stored in the refrigerator, consume within 1 week / 6 months shelf life / Gluten Free
### Somalo Sliced Chorizo Vela 100g
Our Sliced Somalo Chorizo Vela Picante is a delicious slicing sausage made in La Rioja with a smoky, garlicky flavor. Somalo Chorizo Vela is made using thick cuts of pork, creating a leaner, meaty sausage that has become a Basco favourite.
This tasty slicing chorizo is made by Martinez Somalo, a family business producing Spanish charcuterie since 1900. Our chorizo vela is infused with aromatic Pimenton de la Vera, a unique smoked paprika only made in one valley in western Spain. It lends a distinctly rich smoky flavor and a lush red colour.
Somalo Chorizo Vela Picante is a versatile ingredient ideal for slicing and serving on sandwiches and meat boards.This chorizo is fully cured and ready to eat with no cooking necessary. No refrigeration is required.
Each packet contains 100g of thinly sliced chorizo, so it is the ideal sliced sausage to serve your guests as a tapa with Manchego cheese, olives or Jamon or stack the chorizo slices on a crusty roll and make a traditional Spanish bocadillo sandwich.
So if you are looking for a thinly sliced chorizo, with great flavour, try our Somalo Sliced Chorizo Vela!
100g Pack / Once opened keep wrapped and stored in the refrigerator, consume within 1 week / 6 months shelf life / Gluten Free
### Somalo Sliced Serrano Ham 100g
We import our Somalo Sliced Serrano ham extra thinly, so that you can enjoy the true taste of Serrano.
Our favourite way to enjoy Jamon Serrano is simple; on a warm platter with some good crusty bread and a glass of Spanish wine. A bocadillo sandwich is another classic Spanish treat, simply cut a fresh baguette in half, drizzle with olive oil and add sliced Serrano ham, perhaps with some slices of Manchego cheese.
Once you get the taste for serrano ham, there are dozens of ways to enjoy it, wrapped around melon, diced and cooked with vegetables, sprinkled on fresh salads or added to paella or pasta, to name a few.
At Basco, we are proud to offer the freshest sliced jamon in the country, cured in Northern Spain, this Spanish ham comes from free-range pigs, the ham is salted and then cellar cured for a minimum of 10 months.
Each packet contains 100g of thinly sliced jamon serrano, so it is the ideal sliced ham to serve your guests as a tapa with Manchego cheese, olives or chorizo or stack the ham slices on a crusty roll and make a traditional Spanish bocadillo sandwich.
So if you are after a thinly sliced Spanish ham with great flavour, try our Somalo Sliced Serrano Ham!
100g Pack / Once opened keep wrapped and stored in the refrigerator, consume within 1 week / 6 months shelf life / Gluten Free
### Siderit Dry Gin
Siderit Dry Gin is a premium London Dry Gin made in Cantabria, Spain by Destileria Siderit. A small batch gin made from rye and the inclusion of 12 botanicals which include juniper, coriander, rock tea, cardamom, angelica root, cinnamon, bitter orange peel, mandarin peel, flower of Jamaica (hibiscus), pink pepper, raw marcona almond and iris root.
Enjoy Siderit Dry Gin in a large balloon glass with plenty of ice, lemon peel and your choice of tonic for the perfect Gin and Tonic.
43% ABV / 700ml
### Vodka Siderit Lactee
Vodka Siderit Lactee is an ultra-premium Spanish vodka, delicately produced from the alcohol obtained from the fermentation of milk sugars in the lactose, hence the name 'Lactee'.
The bottle design is inspired by the Milky Way, often seen in Northern Spain where Vodka Siderit Lactee is produced.
After five distillations, a very unique vodka with different taste notes is produced which will impress the most experienced vodka-lover.
Winner of a Gold Medal at the 2014 San Francisco World Spirits Competition.
40% ABV / 700ml
### Mallorcan Rosemary Cheese Biscuits
A traditional product from Mallorca Galletes Marineras or Sailors Biscuits are an artisan biscuit which in the old days, seamen would take with them on their long trips around the Mediterranean Sea.
Since 1890, the Noceras family has been baking homemade Marineras, using their own secret recipe.
Made from olive oil and wild rosemary, our Rosemary Biscuits are perfect to accompany any Spanish charcuterie, cheeses and as part of any tapas.
240g Bag / Contains Gluten / Once opened, keep covered
### Habas Fritas 1Kg
Fried broad beans are also known in Spain as Habas Fritas,
These large broad beans are fried and then salted . They are the perfect party snack with a cold beer or glass of wine.
1Kg Bag / Once opened, keep them in a jar or air tight container and consume within 1 month / 12 Months Shelf Life
### Murillo Viteri Reserva 2018
GRAPE VARIETIES
85% Tempranillo, 10% Mazuelo and 5% Graciano
TASTING NOTES
Elegant, ruby-colour with complex bouquet. The wine has an intense nose of fruit wrapped with excellent wood and touches vanilla. The palate is round, structured, with a long final silky finish.
FOOD PAIRING
Roasted meats, grilled fish such as turbot and monkfish, game and poultry also go well.
### Catala Paella Rice 5kg
Short-grain rice is the most common type of rice in Spain. Also known as paella rice, this type of short and rounded rice is especially selected from varieties such as bahia and senia which originate in Valencia. It is only the best selected grains that can offer the best paella and rice dishes. This type of grain has the characteristic of absorbing more than other types of rice, the flavours of the stock in which it is cooked, making it the ideal type of rice for cooking the perfect paella.
This peculiarity allows you to save the starch, so it always comes loose, without caking, making it the king rice for perfect paella or risotto style dishes.
Our paella rice is carefully prepared by Hijos de Vicente Catala Peiro, a family business located in Valencia and one of the oldest companies in its sector. The company's beginnings were in the late 19th century, and its current owners represent the fifth generation to run the business. Its main feature is the great care and attention they take when preparing paella rice, whilst achieving maximum quality in all their products, backed by many years of experience.
5kg Bag / Once opened store in a cool and dry place / Serves 40 to 50 people
### Catala Paella Rice 1kg
Short-grain rice is the most common type of rice in Spain. Also known as paella rice, this type of short and rounded rice is especially selected from varieties such as bahia and senia which originate in Valencia. It is only the best selected grains that can offer the best paella and rice dishes. This type of grain has the characteristic of absorbing more than other types of rice, the flavours of the stock in which it is cooked, making it the ideal type of rice for cooking the perfect paella.
This peculiarity allows you to save the starch, so it always comes loose, without caking, making it the king rice for perfect paella or risotto style dishes.
Our paella rice is carefully prepared by Hijos de Vicente Catala Peiro, a family business located in Valencia and one of the oldest companies in its sector. The company's beginnings were in the late 19th century, and its current owners represent the fifth generation to run the business. Its main feature is the great care and attention they take when preparing paella rice, whilst achieving maximum quality in all their products, backed by many years of experience.
1kg Bag / Once opened store in a cool and dry place / Serves 8 to 10 people
### Cerveza Er Boqueron
Er Boqueron is a Spanish artisan beer made from natural ingredients, using Mediterranean Sea water from an area near Valencia known for its level of purity. Er Boqueron does not contain added gas, no filtration nor pasteurisation during the brewing process producing a light, refreshing and easy to drink beer.
On the nose the first impression is of malt and freshly baked biscuits; toasty, with a follow up of peach and pear. On the palate there is hit of incredible freshness of fruit and bubbles with a back lick of iodine and balsamic followed by a sweet finish of peaches.
Food Pairing
Er Boqueron is the perfect beer to accompany tapas, Asian food, fried fish, charcuterie, Spanish ham or to simply drink on its own.
330ml Bottle / 4.8% ABV
### Mascaro Gin 9
The Mascaro family are a cava and wine producer located in the area of Penedes in Catalunya. Mascaro are also distillers of fine Spanish Brandies, Marc, Gin and Liqueurs.
Gin 9 is a London Dry Gin based on a family recipe dating back to 1940s. Gin 9 has a double distillation process in copper stills. The star ingredient being wild juniper from the Penedes area of Sierra Llacuna which provides Gin 9 with its distinctive flavour, aroma and elegant style.
Enjoy Gin 9 simply over ice, in a martini or Gin and Tonic.
40% ABV / 700ml
### Jose Pariente Sauvignon Blanc 2024
GRAPE VARIETIES
100% Sauvignon Blanc
TASTING NOTES
Jose Pariente Sauvignon Blanc has a pale yellow colour with greenish hues. On the nose it has an exceptional combination of vegetable notes and exotic fruits, hints of freshly cut grass and a notes of minerality. In the mouth it has a fresh clean elegance typical of Sauvignon Blanc. This is a very intense wine, structured, persistent and rounded.
FOOD PAIRING
Ideal with all kinds of shellfish, fresh cheese and serrano ham.
### Toasted Giant Corn 1Kg
Toasted gigant corn kernels are also known in Spain as Kikos,
These large corn grains are roasted and then salted . They are the perfect party snack to go with tapas or crushed and sprinkled over a roasted duck breast or chicken providing a different texture.
1Kg Bag / Once opened, keep them in a jar or air tight container and consume within 1 month / 12 Months Shelf Life
### Spanish Fried Almonds 1Kg
Buy Spanish Fried Almonds by Basco.
Our fried Spanish almonds are queen almonds fried in sunflower oil and finished with a sprinkle of sea salt.
Spanish almonds are shorter, rounder, softer and sweeter than the Californian variety.
They are the perfect accompaniment to cheese, as a tapa, in salads or grated on baked fish. They also make a delicious almond pesto.
Spanish almonds are the perfect pairing to a chilled glass of Fino Sherry.
1Kg Bag / Once opened, keep them in a jar or air tight container and consume within 1 month / 12 Months Shelf Life
### Ham and Wine Gift Box
Who doesn't like a plate of Spanish ham with a good glass of red wine?
Enjoy our exclusive hand-carved Arturo Sánchez Jamón Ibérico de Bellota Ham from Guijuelo, with a bottle of our popular Matarromera Crianza, a stunning red from Ribera del Duero aged for a minimum of 12 months in French oak barrels.
Our ham and wine gift box is the perfect Christmas gift for any foodie out there! So go on and treat that special person with this award winning ham and wine gift.
For best results, open your wine 30 minutes before consumption and do the same with the ham but before serving it, warm your plate under hot running water, dry with a towel and lay the ham slices on the warm plate. Iberico ham is better consumed at a temperature of 15 degrees or above. This makes the oleic acid within the fibres of the ham break the basic fats, making the meat develop a stronger aroma and flavour. The result is incredibly tasty!
Order our Ham and Wine Gift Box today and get free delivery (Mainland UK) when you spend over £75!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHARCUTERIE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### The Sherry Box
A selection of three outstanding Pedro Ximenez fortified wines from renowned wine maker Bodegas Alvear located int he D.O. Montilla Moriles.
The trio includes one bottle of Alvear Fino, perfect pairing to Spanish Hams, olives and fried fish, one bottle of Alvear Medium Dry, a medium style fortified wine great with savoury or sweet foods and a bottle of Alvear PX 1927 our sweet Pedro Ximenez ideal with desserts, coffee or just poured over ice cream.
Alvear is one of the most prestigious and internationally renowned bodegas in Andalucía, boasting extensive vineyards that are located in the most famous estates in the Sierra de Montilla y Moriles (Cordoba). This privileged land's star grape variety is Pedro Ximenez, which is thought to have originated in the Rhine region, and is used by the bodega as the unique base wine for its sweet, Fino, Oloroso and Amontillado wines.
Order our Sherry Box today and get free delivery (Mainland UK) when you spend over £75.
### Txakoli Zudugarai 2024
GRAPE VARIETIES
90% Hondarribi Zuri and 10% Hondarribi Beltza
TASTING NOTES
It is of a straw yellow colour, subtle and delicate aroma, with noted fruity aromas. It has a slight, characteristic acidity.
FOOD PAIRING
One of the most versatile and original wines for food pairing. Perfect with any kind of aperitif, fish, pasta, vegetables and many others.
### Salt Cod Trimmings 500g
Our salt cod trimmings are from Icelandic origin but salted and carefully prepared by Bacalaos Alkorta in Gipuzkoa, a family owned salt cod specialist with more than 40 years of experience. Bacalaos Alkorta are one of the most prestigious companies in this sector and supply some of the best restaurants in Spain.
Keep refrigerated - once opened maintain storage in the refrigerator and use within 3 months.
1 year shelf life from date of manufacture
### Salt Cod Loin 400g
Our salt cod trimmings are from Icelandic origin but salted and carefully prepared by Bacalaos Alkorta in Gipuzkoa, a family owned salt cod specialist with more than 40 years of experience. Bacalaos Alkorta are one of the most prestigious companies in this sector and supply some of the best restaurants in Spain.
This is 'extra' quality salt cod loin, so the quality is the best available. The meat is particularly thick and tender and there are very few small bones to pick out. The cod is salt-cured in the traditional Spanish way in Gipuzkoa for 21 days using pure, natural sea salt.
Keep refrigerated - once opened maintain storage in the refrigerator and use within 3 months. 1 year shelf life from date of manufacture
### Aquitania Albarino Bernon 2024
GRAPE VARIETY
100% Albarino
TASTING NOTES
Rich in tropical flavour such as pineapple and passion fruit with hints of aromatic herbs, lavender and hay. Elegant and strong on the palate. Fruity, rich in acid and citric hints.
FOOD PAIRING
Perfect with any kind of fish, foie gras, soups and creams.
### Carpess Rioja Crianza 2018
GRAPE VARIETIES
100% Tempranillo
TASTING NOTES
Carpess in the new rioja from bodegas Egomei, a crianza aged for 12 months in French oak. A modern style Rioja with killer deep red fruits and spicy notes.
FOOD PAIRING
Perfect with starters, semi-cured cheeses and red meats. 14% ABV / 750ml / Contains Sulphites
### Enate Chardonnay 234 2024
GRAPE VARIETY
100% Chardonnay
TASTING NOTES
Enate Chardonnay 234 has an intense bouquet of apple, peach, fennel and exotic fruits such as guava and passion fruit. The wine also has a discrete mineral background. On the palate Enate chardonnay is complex with rich, mouth-filling fruit and a long crisp clean finish.
Gold medal at the Chardonnay du Monde Competition, IWC Silver Medal, Decanter Silver Medal.
FOOD PAIRING
Serve together with pastas, shellfish and soft cheeses.
### Laumont Truffle Sauce
Laumont is an international company dedicated to developing exclusive high-end cuisine products based on Truffles. The main species used in their products is Tuber Melanosporum, considered as The Black Gastronomy Diamond, which grows in their truffle plantations.
Our Truffle sauce is made with dried porcini and natural summer truffle. Use Laumont truffle sauce on pasta sauces, fillings, mixed with oil for a truffle dressing, in omelettes or scrambled eggs with fish dishes or roast meats.
### Laumont White Truffle Oil 250ml
Laumont is an international company dedicated to developing exclusive high-end cuisine products based on Truffles. The main species used in their products is Tuber Melanosporum, considered as "The Black Gastronomy Diamond", which grows in their truffle plantations.
Laumont takes pride in their manufacturing process, where they directly control and supervise the selection of raw material, growth, recollection, research development and packaging of all truffle products.
The white truffle aroma oil is made with Spanish extra virgin olive oil from Sierra de Espadán and Tuber Magnatum aroma. Used with hot and cold dishes. Ideal with risottos, fresh and cooked vegetables, salads, any dish with potatoes and eggs.
### Laumont Black Truffle Oil 250ml
Laumont is an international company dedicated to developing exclusive high-end Truffle based products. The main species used in their products is Tuber Melanosporum, considered as "The Black Gastronomy Diamond", which grows in their truffle plantations.
Laumont takes pride in their processing, where they directly control and supervise the selection of raw material, growth, recollection, research, development and packaging of all truffle products.
The black truffle aroma oil is made with Spanish extra virgin olive oil from Sierra de Espadán and Tuber Melanosporum aroma.
Used with hot and cold dishes. Ideal with risottos, fresh and cooked vegetables, salads, any dish with potatoes and eggs.d cuisine products based on Truffles. The main species used in their products is Tuber Melanosporum, considered as "The Black Gastronomy Diamond", which grows in their truffle plantations. Queen of Truffles takes pride in their manufacturing process, where they directly control and supervise the selection of raw material, growth, recollection, research ampers development and packaging of all truffle products. The black truffle aroma oil is made with Spanish extra virgin olive oil from Sierra de Espadán and Tuber Melanosporum aroma. Used with hot and cold dishes. Ideal with risottos, fresh and cooked vegetables, salads, any dish with potatoes and eggs.
### El Angel Smoked Paprika Dulce 500g
Made from the milling of different varieties of red peppers, usually from either ocales, jaranda, jariza, jeromin and bola varieties, Spanish paprika (Pimenton) is a traditional Product of Designation. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills and are grown and processed exclusivly in the Extremadura region.
Smoked pimenton is one of the key flavours of Spansh cooking and is the main flavouring of many Spanish foods like chorizo sausage, sobrasada and lomo. However, it is the essential flavouring of paella where it is added at the point that the rice is fried in oil. Smoked paprika provides the base flavour of any authentic paella. Its smoky flavour enhancing so many dishes and its bright vermilion red adding the characteristic colour to so many traditional Spanish foods.
You can also use pimenton in stews, sprinkled on chicken breasts, pasta sauces, stroganoff sauce, as a marinade to barbecue meats, as a dip, in dressings, patatas bravas....its uses are endless.
500g Bag / Store in a cool and dry place
### El Angel Smoked Paprika Picante 500g
Spanish paprika (Pimenton) is a traditional Product of Designation made from the milling of different varieties of red peppers, usually from either ocales, jaranda, jariza, jeromin and bola varieties. It is grown and produced exclusively in the region of Extremadura in Spain. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills.
This coarse ground pimenton is smoky with a pleasant warmth. The picante has a pronounced chili prickle. It not only has a strong flavour profile but also a high colouring characteristic and it is known to be the main secret ingredient in Spanish charcuterie, such as chorizo sausages and lomo iberico. Spanish paprika can be used in a variety of dishes however, the one dish that this ingredient is key is in a paella. Added just as the rice is frying in the oil, Spanish paprika provides the base flavour to any authentic paella.
You can also use pimenton in stews, sprinkled on chicken breasts, pasta sauces, stroganoff sauce, as a marinade to barbecue meats, as a dip, in dressings, patatas bravas....its uses are endless.
500g Bag / Store in a cool and dry place
### Arbizu Chistorra Picante Sausage
Chistorra sausage is a fast-cured sausage from Navarra, Spain. This fast-curing process comes from the Basque Country and Navarra region. It is made with free-range minced pork and has a meat content that varies between 70% and 80%.
The sausage is flavoured with garlic and salt and it is the Paprika which gives it the traditional bright red colour which is traditionally associated with Chistorra. Chistorra is usually baked, fried, or grilled and accompanies other dishes; sometimes used as part of a tapas.
This is a premium Chistorra sausage.
220g Vac Pack Sausage / 3 months shelf life from date of manufacture / Once opened store in the refrigerator and consume within 3 days.
### Salanort Boquerones in Vinegar Large
What is the difference between boquerones and anchovies?
Boquerones and anchovies are the same type of fish, the difference is that anchovies are heavily salted and boquerones are not. All boquerones are flash frozen soon after they are caught, to keep them at optimum freshness, then thawed and prepared. They are then chilled and packaged so that they arrive to you with pristine condition.
Freshly caught from the Cantabrico Sea and filleted by hand, these anchovies are marinated in extra virgin olive oil and white wine vinegar. The vinegar immediately pickles them, sealing in their fresh taste. Olive oil is added to introduce a smooth, silky flavour. They are not salty and have a much milder taste than traditional anchovies.
Boquerones are incredibly tasty, just serve them on crusty bread with piquillo peppers or alone with chopped garlic and parsley. We like to add them to salads or simply skewer them with a pickled guindilla and an olive and serve to guests as a tasty tapa. Boquerones are the perfect pairing to a cold beer. Why not try our seawater beer, Er Boqueron, for a true taste of the sea.
Keep them refrigerated and serve within one week after opening.
### Spanish Red Wine Box
The Spanish Red Wine Box by Basco contains a selection of three of our best Spanish red wines from Rioja, Ribera del Duero and Toro. If you are looking for a quality wine gift that will impress anyone, look no further.
The Spanish Red Wine Gift Box includes wines from three boutique wineries that you cannot buy in any Supermarket or large store in the UK, making this selection a bespoke gift.
The red wine box includes:
Melior Matarromera - A youthful wine bursting with berry fruit. 6 months barrel ageing makes this wine very approachable, clean and bright but good complexity of liquorice, coffee and vanilla is apparent on the palette. Soft tannins add structure with cherry fruits and a complex, long finish.
Murillo Viteri Reserva - Elegant, ruby-colour with complex bouquet. The wine has an intense nose of fruit wrapped with excellent wood and touches vanilla. The palate is round, structured, with a long final silky finish.
Hermanos Lurton Toro - Made from 100% Tinta de Toro and aged for 6 months in 100% French oak. Lurton Toro has a well balanced structure and polished tannins with aromas of red fruits, light vanilla and balsamic notes. Perfect with fine charcuterie, ewe's milk cheese and meat stews.
Order our Spanish Red Wine Box today and get free delivery (Mainland UK) when you spend over £75!
### Spanish Vintage Cava Box
Looking for a selection of quality sparkling wines but not sure what to buy? Like Champagne but without the price tag?
The Spanish Vintage Cava Box by Basco is the ideal gift for any champagne or sparkling wine lover. This well presented wine box set includes three vintage cavas from iconic Penedes winery Agusti Torello Mata. The selection comes in a Basco branded wooden wine box, perfect if you are looking for a quality wine gift.
The Spanish Vintage Cava Box includes:
One bottle of Cava Celler Kripta Brut Reserva - A light straw colour cava, clean and very fruity with apple and caramel notes against a mint and balmy background of fresh herbs. On the palate it is elegant and balanced, fruity with ripe apple and syrupy notes. It has a long and delicate aftertaste. This wine is aged in bottle for a minimum of 36 months. It pairs well with fish, seafood, creamy soups, white meat, goat cheese and desserts.
One bottle of Cava Celler Kripta Rose - A vintage rose cava of soft cherry pink colour with bright violet hues. On the nose it is fresh with notes of wild fruits, particularly strawberries, against a mint background. On the palate, it is rich and dense with a strong flavour of wild berries. This wine is aged in bottle for a minimum of 18 months. Our rose cava is ideal as an aperitif; it combines perfectly with seafood, fish dishes, rice, pasta, cold meats, poultry and fruity desserts.
One bottle of Cava Celler Kripta Gran Reserva Barrica - A single variety cava made from Macabeo grapes. Up to 40 percent of the basic wine is fermented and aged for 8 months in French oak barrels. This cava has a light straw colour with green hues. On the nose it has intense green apple notes with a delicate, balmy, toasted and spicy touch produced by the barrel ageing. On the palate, the freshness of the fruit and the balmy notes stands out against a toasted and vanilla background. This cava has a minimum ageing in bottle of 30 months. Ideal as an aperitif, it also goes well with Iberian ham, seafood, fish in sauce, risottos, poultry, smoked food, foie gras, white and red meats and semi-cured cheese.Limited production with numbered bottles.
Order our Spanish Vintage Cava Box today and get free delivery (Mainland UK) when you spend over £75!
### Enate Cabernet Sauvignon Merlot 2021
GRAPE VARIETIES
50% Cabernet Sauvignon and 50% Merlot
WINE TASTING
An easy drinking wine with a cosmopolitan character. A full ruby colour with a complex blackcurrant, blackberry aroma with a touch of violet and hints of red pepper, vanilla and herbs. Smooth and round mouthfeel; the soft tannic cushion gives way to a flavoursome palate which releases pleasant honey-roast aromas. The well-balanced acidity will ensure improvement in the bottle over the next five years.
FOOD PAIRING
Its full fruity flavour makes it ideal accompaniment to hot and cold meats, cheeses and even fish in a rich sauce. Best served between 14-16 degrees.
### Kripta Gran Reserva 2016
GRAPE VARIETIES
45% Macabeo, 20% Xarel·lo and 35% Parellada from very old vines in the Penedes region.
TASTING NOTES
Kripta has a straw colour with golden hues. It is slow-evolving, fine with persistent bubbles. Clean and bright. Sweet aroma with creamy notes of ripe fruit and vanilla; slightly toasted with a balmy smoked background and good complexity. Fine and elegant first taste, with perfectly integrated bubbles. Pleasant development with a silky froth against a vanilla, ripe fruit, toasted and truffle background. Very long and complex aftertaste where vanilla stands out on a toasted and butter background resulting from the long ageing process. Minimum ageing 48 months with a cork. Limited production with numbered bottles. Kripta comes with printed card showing the date of desgorgement on each label of our bottles. It shows the date when the bottle has finished its aging process. It is Agusti Torello Mata's guarantee and commitment to quality.
FOOD PAIRING
Ideal with any type of food due to its structure and ageing: caviar, smoked food, fish, meat, foie-gras and cured cheese.
### Celler Kripta Trepat Reserva 2021/22
GRAPE VARIETY
100% Trepat
TASTING NOTES
This wine is clean and bright with an appealing soft, cherry-pink and violet hues. A medium-evolving fine persistent bubble with abundant beads and a dense crown. Fresh and bright with wild fruit, particularly strawberry, against a mint background. It has a pleasant first taste; rich and dense with well-combined bubbles. Well-balanced, good structure and well-integrated bubbles. A pleasant medium length finish with good harmony and flavour. Minimum ageing 18 months.
FOOD PAIRING
Ideal as an aperitif. It also goes well with seafood, fish, rice and vermicelli, cold cuts,white meat and desserts such as creme brulee and fruit.
### Artisan Quince Paste Large
Our artisan quince paste is made from 100% natural membrillo made using only quince, sugar and a touch of lemon. Compared to the 'Dulce de Membrillo' which uses a starch based filler to produce a less strong flavour, this membrillo has an intense colour; deep, rich quince flavour and a thick, creamy consistency.
Our quince paste can be cut into thin slices and spread over toasted bread or sandwiches, plain or with cheese, often served for breakfast or as a snack, with manchego cheese or any hard cured cheese. It is very often used to stuff pastries.
4Kg Plastic Container / Once opened keep refrigerated. Consume before best before date / Maximum shelf life 4 years
### Valliser Quince Paste 200g
Our artisan quince paste is made from 100% natural membrillo made using quince, sugar and a touch of lemon. Compared to the 'Dulce de Membrillo' which uses a starch based filler to produce a less strong flavour, this membrillo has an intense colour; deep, rich quince flavour and a thick, creamy consistency.
Our quince paste can be cut into thin slices and spread over toasted bread or sandwiches, plain or with cheese, often served for breakfast or as a snack, with manchego cheese or any hard cured cheese. It is very often used to stuff pastries.
### Basco Spanish Gourmet Food Hamper
Looking for a quality hamper? Look no further, Basco Spanish Gourmet Hamper has everything you need to enjoy a truly gourmet Spanish experience.
This comprehensive selection of Spanish foods includes two bottles of Spanish wine, a selection of Iberico cured meats, our ready made paella kit and many more products! Our Spanish Gourmet hamper comes packed into a large black wooden basket, making it the ideal Christmas food gift. The hamper includes:
Arturo Sánchez Lomo Iberico de Bellota 50g - Arturo Sánchez’s acorn-fed Lomo Ibérico is one of a kind. Made from acorn-fed 100% Iberian pigs and cured for a minimum of 6 months in a natural curing process in the fresh mountain air of Guijuelo. Savour thin slices of this tasty lomo cured sausage with a glass of fine wine.
Arturo Sánchez Chorizo Iberico de Bellota 50g - Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth
Arturo Sanchez Jamon Iberico de Cebo 50g - Iberico ham has a deep, rich nutty flavour and comes from the legendary Iberian breed of black pigs known as pata negra pigs. The animals have at least a hectare of wooded pastures called dehesas and are fed on a diet of grass and the best acorns from holm and cork oak trees. This provides the hams distinctive aroma and exquisite taste.
Arturo Sánchez Salchichon Iberico de Bellota 50g - Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
La Chinata Venison Pate with Pedro Ximenez - La Chinata venison pate with Pedro Ximenez is a delicious and healthy pate that combines the exquisite taste of venison, a classic in the gourmet world, with Pedro Ximenez sherry, a velvety-sweet sherry used very often in Mediterranean cooking.
Senorio de Vizcantar is a Spanish extra virgin olive oil from Priego de Cordoba. This premium olive oil is a blend of three olive varieties; picudo, hojiblanca and picual. The fruity intensity of the Picudo, the subtle almond hints of the Hojiblanca and the austere astringency of the Picual all make for a complex and intresting oil. The logo is taken from a medieval engraving which translates as love of agriculture and respect for tradition.
Senorio de Vizcantar has won best olive oil by German magazine Derfeinschmeker and French magazine Le Guide des Huiles D´olive.
Navarro PX Balsamic Vinegar 15 Years old - Navarro Pedro Ximenez Balsamic 15 year old vinegar is made from 100% Pedro Ximenez aged fortified wine from the D.O. Montilla-Moriles, and then kept for another ten years in American oak casks in a Solera and Criaderas system with a regular blending from cask to cask.
Arroyabe Tuna in Olive Oil - Generations of Northern Spanish fishermen have sailed the Bay of Biscay in small boats, fishing bonito tuna using both trolling and live-bait traditional techniques in which the fishing rod is used to catch bonito tuna one by one, allowing the best quality tuna to be selected at the time of capture. These tuna fishing methods also ensure that the seabed is not damaged and that other species are not accidentally captured.
Vega La Luna Tempranillo 2024 - Selected from the best Tempranillo grapes cultivated in the Duero area. After exhaustive controls of maturity, the grapes are harvested in the second week of October. Cold maceration process during some hours to obtain a beautiful colour and more intense and complex aromas. After this process, the clean most ferments under controlled temperature for 20 days. Under a dry and warm climate we obtain a grape with a perfect sanitary condition. Bright cherry in colour with violet reflections, it presents red fruits, balsamic and floral aromas. On the palate is fresh, full of flavour, with a pleasant finish.
Artisan Quince Paste 200g - Our artisan quince paste is made from 100% natural membrillo made using quince, sugar and a touch of lemon. Compared to the ‘Dulce de Membrillo’ which uses a starch based filler to produce a less strong flavour, this membrillo has an intense colour; deep, rich quince flavour and a thick, creamy consistency.
Mallorcan Rosemary Cheese Biscuits - A traditional product from Mallorca Galletes Marineras or Sailors Biscuits are an artisan biscuit which in the old days, seamen would take with them on their long trips around the Mediterranean Sea.
El Angel Smoked Paprika Dulce Can - Spanish paprika (Pimenton) is a traditional product of designation made from the milling of different varieties of red peppers, normally from either ocales, jaranda, jariza, jeromin and bola varieties or a mixture. It is grown and produced exclusively in the region of Extremadura in Spain. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills. This coarse ground pimenton is smoky with a pleasant warmth. It has a high colouring characteristic and it is known to be the main secret to Spanish charcuterie, such as chorizo sausages and lomo iberico.
Catala Paella Rice 1kg - Short-grain rice is the most common type of rice in Spain. Also known as paella rice, this type of short and rounded rice is especially selected from varieties such as bahia and senia which originate in Valencia. It is only the best selected grains that can offer the best paella and rice dishes. This type of grain has the characteristic of absorbing more than other types of rice, the flavours of the stock in which it is cooked, making it the ideal type of rice for cooking the perfect paella.
Lavirtu Sauvignon Blanc - Pale yellow with greenish reflections, clean and bright. The nose is exotic, we can find aromas such as passion fruit and lychee, mixed with citrus notes and stone fruits, such as peach. On the palate it has a very lively and fresh entry, with good acidity and a round finish.
Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 150g wedge, this manchego piece is big enough to share and enjoy with tapas or as part of a cheeseboard.
This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality. Because this young cheese has been cured for up to 90 days, it is fresh, with a gentle sweet aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. The flavours are buttery with hints of green almonds and a mild finish.
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHARCUTERIE AND CHEESE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Basco Spanish Food Hamper
Our most popular Spanish food hamper packed with a selection of Spanish foods that will delight food lover. This food hamper comes in our beautifully presented black wooden basket and includes a selection of ten different items especially handpicked by our team for a true taste of Spain. The hamper includes:
Arturo Sanchez Chorizo Iberico De Bellota 50g - Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth!
Arturo Sanchez Salchichon Iberico de Bellota 50g - Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
La Chinata Iberico Pork Pate with Cherries - The pate is made from high quality Iberian pork from the lands of Extremadura. Iberico pork is one of the foods more valued by prestigious chefs around the world thanks to its quality and taste. The pate is intense with a slight sweetness from the Valle del Jerte cherries.
Senorio de Vizcantar is a Spanish extra virgin olive oil from Priego de Cordoba. This premium olive oil is a blend of three olive varieties; picudo, hojiblanca and picual. The fruity intensity of the Picudo, the subtle almond hints of the Hojiblanca and the austere astringency of the Picual all make for a complex and intresting oil. The logo is taken from a medieval engraving which translates as love of agriculture and respect for tradition.
Senorio de Vizcantar has won best olive oil by German magazine Derfeinschmeker and French magazine Le Guide des Huiles D´olive.
Arroyabe Bonito Tuna in Olive Oil - enerations of Northern Spanish fishermen have sailed the Bay of Biscay in small boats, fishing bonito tuna using both trolling and live-bait traditional techniques in which the fishing rod is used to catch bonito tuna one by one, allowing the best quality tuna to be selected at the time of capture. These tuna fishing methods also ensure that the seabed is not damaged and that other species are not accidentally captured.
El Angel Smoked Paprika Dulce Can - Spanish paprika (Pimenton) is a traditional product of designation made from the milling of different varieties of red peppers, normally from either ocales, jaranda, jariza, jeromin and bola varieties or a mixture. It is grown and produced exclusively in the region of Extremadura in Spain. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills. This coarse ground pimenton is smoky with a pleasant warmth. It has a high colouring characteristic and it is known to be the main secret to Spanish charcuterie, such as chorizo sausages and lomo iberico.
Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 150g wedge, this manchego piece is big enough to share and enjoy with tapas or as part of a cheeseboard.
This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality. Because this young cheese has been cured for up to 90 days, it is fresh, with a gentle sweet aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. The flavours are buttery with hints of green almonds and a mild finish.
Arturo Sanchez Jamon Iberico de Cebo 50g - Iberico ham has a deep, rich nutty flavour and comes from the legendary Iberian breed of black pigs known as pata negra pigs. The animals have at least a hectare of wooded pastures called dehesas and are fed on a diet of grass and the best acorns from holm and cork oak trees. This provides the hams distinctive aroma and exquisite taste.
A bottle of Milenrama Tinto from Rioja (75cl) An incredibly fruity red wine with a deep dark cherry colour and taste notes of ripe red fruits, plums and liquorice. We like to serve this wine slightly chilled by placing it in the fridge for 5 minutes and serving it straightaway. Salud!
Order our Basco Spanish Food Hamper today and get free delivery (Mainland UK).
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHARCUTERIE AND CHEESE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### La Chinata Basil Olive Oil
With a maceration of fresh basil leaves with the best extra virgin olive oil to produce the freshness and aroma of this plant along with the taste of the best EVOO from La Chinata. The result is a high quality EVOO with the ideal basil flavour to enhance any dish.
We recommended to use it for salads, to season eggs, as a seasoning of tortillas and scrambled eggs, to marinate fish and seafood, to accompany vegetables such as tomatoes, aubergine or peppers, as well as for cheeses and red meats or pastas.
The basil also has very beneficial properties for health since it combats exhaustion, stress and insomnia. It is also a digestive and diuretic plant and is very good against intestinal parasites, in addition to helping to cure laryngitis and pharyngitis.
### La Chinata Cep Olive Oil
The Boletus Edulis or Cep oil from La Chinata combines the great properties of the best extra virgin olive oil with the qualities and flavour of a selection of high quality boletus edulis (ceps), which is a great source of fibre, antioxidants and other health-giving properties.
This product can enrich a great variety of gourmet dishes. It has a mild but intense flavour and is recommended especially for risottos, quiches, tortillas, scrambled eggs, sauces, side dishes, soups and meats or simply on toasted bread.
### La Chinata Chilli Olive Oil
La Chinata chilli seasoning is perfect for those who like intense and spicy flavours. It is made with the best EVOO from La Chinata, macerated with a selection of high quality chilli peppers that bring a great aroma and flavour to any dish.
It is recommended especially for cold or low temperature consumption, to maintain its properties and aroma, but can be drizzled over hot dishes as a finish such as pasta dishes.
It brings great taste to pasta dishes, salads, prawns, fresh cheeses, vegetables and chicken, but it can be used in many more dishes to give that extra kick.
It should be noted that the chilli pepper is a great antioxidant and reinforces our defenses and even helps to heal wounds. It also helps with the absorption of iron in the body and has a high content of minerals, especially phosphorus, magnesium, potassium, calcium, folic acid and beta-carotene. A healthy and natural product that will bring a great flavour to your dishes.
### La Chinata Lemon Olive Oil
La Chinata lemon seasoning is an aromatic oil made with one of their best Extra Virgin Olive Oils, macerated with a selection of lemons that provide a citrus and fresh aroma ideal to add a touch of acidity to any recipe.
Here the great properties of extra virgin olive oil are linked to the qualities of lemon, which contains a large number of vitamins and provides a multitude of health benefits. It is a great toxin scavenger and a great bactericide. It has vitamin B complex (B1, B2, B3, B5, B6, PP), vitamin C in large quantities and vitamin P, as well as minerals such as potassium, magnesium, calcium, phosphorus, sodium, iron and fluoride. It also improves digestion and the cardiovascular system and promotes the elimination of fluids.
Suitable to use in sauces, rice or pasta, to dress salads and vegetables or for meat, fish, pizzas, game, shellfish or, simply, on sliced bread.
### La Chinata Garlic Olive Oil
La Chinata Garlic oil has an intense flavour of the best extra virgin olive oil and a selection of first quality garlic, that have been naturally macerated for more than a month, so that both products retain their original flavour. This makes a product with a great aroma and flavour, ideal to enrich all kinds of dishes especially pasta, meat, fish, salads, gazpachos or simply drizzled over bread.
Garlic brings great health benefits, the regular consumption of garlic eliminates some harmful bacteria in the body and is a potent natural antibiotic. It also helps with a good digestion, prevents heartburn, promotes circulation and facilitates the proper functioning of the heart, liver and gallbladder.
### Alvear Pedro Ximenez Vinegar 10 Year Old
PRODUCT DESCRIPTION
Alvear Pedro Ximenez 10 year old vinegar is made from 100% Pedro Ximenez fortified wine from the D.O. Montilla-Moriles, and then kept for another five years in American oak casks in a Solera and Criaderas system with a regular blending from cask to cask. This vinegar has a dark mahogany colour with a very intense nose and aromas typical for the fortified wine from which it is made. On the palate, the acidity is tempered and smoothed by the long stay in old oak casks.
FOOD PAIRING
Ideal as an ingredient in cold and warm sea-food salads, meat dishes and pickles.
### Sherry and Tapas Kit
Get into the swing of real tapas with this Sherry and Tapas kit by Basco. The kit is the ideal dinner party inspiration, removing the hassle of thinking what to cook and allowing you to prepare and serve authentic Spanish tapas.
Our sherry and tapas is ideal for four people to share and includes a variety of classic Spanish foods specifically chosen to complement one another using our expert knowledge of Spanish ingredients. The Sherry and Tapas Kit includes:
One bottle of Aurora Amontillado (50cl) bottled from the third criadera of The Conde Aldama solera in Bodegas Los Angeles (Barrio Alto) in Sanlucar de Barrameda. The average age in criadera of this sherry is 15 to 20 years.
Salnort Boquerones in vinegar small - Freshly caught from the Cantabrico Sea and filleted by hand, these anchovies are marinated in extra virgin olive oil and white wine vinegar. The vinegar immediately pickles them, sealing in their fresh taste. Olive oil is added to introduce a smooth, silky flavour. They are not salty and have a much milder taste than traditional anchovies.
Arturo Sanchez Jamon Iberico de Cebo 50g - Iberico ham has a deep, rich nutty flavour and comes from the legendary Iberian breed of black pigs known as pata negra pigs. The animals have at least a hectare of wooded pastures called dehesas and are fed on a diet of grass and the best acorns from holm and cork oak trees. This provides the hams distinctive aroma and exquisite taste.
La Gloria Riojana Chorizo Picanta Sarta 230g spicy chorizo is made from an old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with spicy smoked paprika (Pimenton de la Vera Picante). It is all natural with no artificial preservatives.The flavour of this distinctive smoked paprika sets Spanish chorizo apart from sausages of any other country.Chorizo sarta is a fully dry-cured chorizo, ready to eat with your favorite cheese and wine, or just a chunk of crusty bread. No need for refrigeration
Our semi cured Manchego Vega Mancha has a very smooth flavour. Packaged in a 150g wedge, this manchego piece is big enough to share and enjoy with tapas or as part of a cheeseboard.
This quality cheese has "Queso Manchego D.O." seal of authenticity, attesting to its high quality. Because this young cheese has been cured for up to 90 days, it is fresh, with a gentle sweet aroma. It has a dense paste with lots of small eyes (ojos). The texture is dry-ish but pliable. The flavours are buttery with hints of green almonds and a mild finish.
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-4 DEGREES. OTHERWISE THE CHARCUTERIE AND BOQUERONES NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### The Spanish Charcuterie Board
The Spanish Charcuterie Board by Basco is the ultimate selection of Spanish cured meats paired with a luxurious red wine from the area of toro.
The board is ideal for a night in, where you can sit back, relax and enjoy a selection of quality cured meats with a good glass of red wine. This selection includes four generous packs of Iberico meats by premium producer Arturo Sánchez who specialise on the production of Iberico hams and charcuterie for over 100 years.
The Spanish Charcuterie Board from Basco is also an easy yet thoughtful gift to impress any food and wine lover out there!
To prepare and serve the charcuterie board, take your time and open all the packs and wine and allow them to breathe for 30 minutes before serving. The Spanish Charcuterie Board includes:
Arturo Sánchez Jamón Ibérico de Cebo 50g
Arturo Sánchez’s Iberian ‘cebo de campo’ free-range pigs reach 14 months of age instead of the industry average of 10 months. These extra months allow further properties and characteristics to develop differently such as its aroma, flavour and appearance.
Arturo Sánchez Lomo Ibérico de Bellota 80g
Only the best loin pieces are used in the process, as they must be impeccable pieces. After the preparation and dressing, the loins are stuffed into natural casing and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.
Arturo Sánchez Chorizo Ibérico de Bellota 80g
Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth!
Arturo Sánchez Salchichón Ibérico de Bellota 80g
Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.
Lurton Tempranillo from Toro
A well balanced wine with plenty of structure and polished tannins. Aromas of red fruits, light vanilla and balsamic notes. Finca Sobreno is a bold Spanish red wine with an intense aftertaste making it the perfect pairing to our selection of Iberico cured meats.
Order our Spanish Charcuterie Board today and get free delivery (Mainland UK) when you spend over £75!
PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES. OTHERWISE THE CHARCUTERIE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.
### Agusti Torello Mata Balsamic Cava Vinegar
FOOD DESCRIPTION
Agusti Torello Mata Balsamic Vinegar is made out of sweet cava aged between 12 and 16 months. This cava is then aged in oak barrels that have carefully been filled up to 2/3 of their capacity. This creates a surface on which a veil can form of acetobacter, a bacteria which transforms alcohol into acetic acid. The process takes 2 years of barrel ageing to obtain this special vinegar.
Agusti Torello Mata Balsamic Cava Vinegar is a white, fresh and citric balsamic vinegar, delicate but vivid, bright and refreshing. The bottle comes with a pump action aerosol allowing you to spray a fine layer of piquancy over many foods items.
FOOD PAIRING
Ideal for vinegar reductions, game, fine and spicy carpaccios, Asian cuisine, salads and desserts. Excellent with vanilla ice cream and to complement any Mediterranean dish.
### Jamotec Ham Slicing Knife
Observe any master ham slicer in Spain and there is one tool they cannot do without - a long, thin, flexible jamon knife.
Our ham knife by Jamotec is made from extremely sharp hardened stainless steel, for cutting the thinnest slices. Yet it is also very light and flexible, allowing the blade to conform to every part of your Serrano or Iberico ham.
A proper jamon knife is essential not only for cutting perfectly thin slices, but also because it allows you to cut from every part of a jamon, yielding more delicious ham to enjoy. And because of its quality, it is easy to sharpen and maintain.
Your knife will arrive in a cardboard sleeve and plastic bag. Wash by hand with hot soapy water and always keep sharp by using sharpening steel before use.
Blade Length approx. 11 Inch.
Keep away from children.
### Jamotec Premium Ham Stand
Jamotec Premium Ham Stand features a heavy-gauge stainless steel ring within which the hoof is clamped. The ring gauge can also be adjusted into different positions depending on what part of your serrano or Iberico ham you are hand-carving.
Founded in 1994 as a company specialised in the manufacturing of premium ham holders for the food industry and butcher's. Jamotec are responsible for the development of the ‘Rolling Disc System’, which was a global innovation at the time and helps easy handling amd holds the ham in any position to cut using the innovative
The base of the holder is made of High Impact Polystyrene (HIPS) for ease of cleaning and to remain hygienic. The base is also over an inch thick to ensure the ham holder stays firm when slicing delicious slices of Spanish ham.
Because of its brand reputation and the highest quality of material used in its manufacturing, our Jamotec Premium Ham Holder is the standard against which all other ham holders are judged.
Our ham stand has a sophisticated rolling-disc system that enables you to turn the ham with effortless precision while the hoof remains secure. This exclusive feature is what makes our jamonero ham holder the most advanced in the world.
The ham sits on the base and can be set in various positions, depending again on the size of the ham. All of the hardware is made of solid, heavy gauge stainless steel, for a flawless presentation.
### Brandy Peinado 100 Year Old
Peinado Brandy is located in the town of Tomelloso in La Mancha and it is one of the oldest and most well reputed producers of Brandy in Spain. The unique nature of Peinado is that they spray the soleras with aged brandies, instead of with hollandes, an inferior spirit. This ancient practice has become essential to bring out the aromas and body that gives the unique quality to these brandies.
Our top brandies are 20 and 100 years old, all of them produced in limited quantities.
40% ABV / 700ml
### Brandy Peinado 20 Year Old
Peinado Brandy is located in the town of Tomelloso in La Mancha and it is one of the oldest and most well reputed producers of Brandy in Spain. The unique nature of Peinado is that they spray the soleras with aged brandies, instead of with hollandes, an inferior spirit. This ancient practice has become essential to bring out the aromas and body that gives the unique quality to these brandies.
Our top brandies are 20 and 100 years old, all of them produced in limited quantities.
38% ABV / 700ml
### Habelas Hailas Orujo Hierbas Liqueur
WHAT ARE HABELAS HALIAS LIQUERS?
Habelas Hailas liqueurs come from Galicia, motherland of the Orujo distilled spirit. The process of making their liquors perfectly combines modernity and tradition. First, they obtain the eau de vie, which is the base of their liqueurs from a careful distillation process. Secondly and according to the kind of spirits to be obtained, they add top quality products such as herbs, seeds, coffee, chocolate, lemon, etc which personalise each liqueur.
WHAT DOES ORUJO HIERBAS LIQUEUR TASTE LIKE?
Orujo Hierbas Liqueur has a strong herbal and minty flavour
HOW IS ORUJO HIERBAS LIQUEUR SERVED?
It is a great as an after-dinner digestive and it is best served in a frozen shot glass.
70cl / 25% ABV
### Habelas Hailas Orujo Cream Liqueur
WHAT ARE HABELAS HALIAS LIQUERS?
Habelas Hailas liqueurs come from Galicia, motherland of the Orujo distilled spirit. The process of making their liquors perfectly combines modernity and tradition. First, they obtain the eau de vie, which is the base of their liqueurs from a careful distillation process. Secondly and according to the kind of spirits to be obtained, they add top quality products such as herbs, seeds, coffee, chocolate, lemon, etc which personalise each liqueur.
WHAT DOES ORUJO CREAM LIQUEUR TASTE LIKE?
Orujo Cream Liqueur is smooth on the palate with a typical sweetness of creamy drinks.
HOW IS ORUJO CREAM LIQUEUR SERVED?
Perfect served on ice or as an ingredient on creamy cocktails such as an expresso martini.
70cl / 15% ABV
### Alvear Pedro Ximenez 1927
GRAPE VARIETIES
100% Pedro Ximenez
TASTING NOTES
Deep, rich nose reminiscent of prunes and chocolate. On the palate it is a sumptuous wine of great intensity; rich, concentrated fruit in the mouth with a full, juicy, succulence and seemingly unending finish.
FOOD PAIRING
A marvellous way to end a meal, to sip with dessert or use as a topping on ice cream, fruit-salads and pastries or with blue cheese. Deliciously refreshing with ice.
### Alvear Moscatel
GRAPE VARIETIES
100% Moscatel
TASTING NOTES
Clean and potent on the nose with characteristic Moscatel notes. On the palate it is sweet but nicely integrated with the acidity. Easy to drink.
FOOD PAIRING
The perfect dessert wine, try it with steamed pudding, chocolate and creamy custard puddings.
### Alvear Medium Dry
GRAPE VARIETIES
100% Pedro Ximenez
TASTING NOTES
Classic aromas of toasted nuts. On the palate, Alvear Medium Dry has a nutty flavour with hints of dried figs, smooth with a touch of sweetness but dry on the finish. More full-bodied than a Fino. Nice length in mouth and nose.
FOOD PAIRING
Ideal as an aperitif with nuts, snacks, or cheese.
### Alvear Fino
GRAPE VARIETIES
100% Pedro Ximenez
TASTING NOTES
Assertive, yeasty, crusty-bread nose. On the palate, Alvear Fino is clean and tangy with a refreshing finish and a softness which makes it delightfully easy to drink.
FOOD PAIRING
Perfect as a chilled aperitif, accompanied by tapas of olives, shellfish, ham, cheese, fish, snacks or sushi. It is one of those rare wines which will happily partner dishes containing vinegar.
### Celler Kripta Barrica Gran Reserva 2019
GRAPE VARIETY
100% Macabeo
TASTING NOTES
Celler Kripta Barrica Gran Reserva has a light straw colour with green hues. Fine and abundant bubbles with well-developed bead. Intense green apple notes with a delicate, balmy, toasted and spicy touch produced by the barrel. The finish is dry and rich in flavour with dense and creamy froth. The freshness of the fruit and the balmy notes stands out against a toasted and vanilla background. 40% of the basic wine is fermented and aged for 8 months in French oak barrels. This Cava has a minimum ageing of 30 months. A limited production with numbered bottles.
FOOD PAIRING
Ideal as an aperitif. Goes well with Iberian ham, seafood, fish in sauce, risottos, poultry, smoked food, foie-gras, white and red meat and semi-cured cheeses.
### Celler Kripta Franc Reserva 2021
GRAPE VARIETIES
39% Macabeo, 38% Parellada, 23% Xarel·lo
TASTING NOTES
Celler Kripta Franc Reserva is a ligth straw colour with green hues. This cava has slow-evolving fine and persistent bubbles with good bead formation. Clean and very fruity with an apple touch and caramel notes against a mint and balmy background of fresh herbs. The finish is elegant and balanced, fruity and fresh with ripe apple and syrup notes. Very well-integrated bubbles with an excellent sugar-acidity balance. Long and delicate aftertaste. Limited production with numbered bottles and minimum ageing of 24 months.
FOOD PAIRING
As an aperitif. Also perfect to accompany ham, cured meats and sausages, seafood, fish with sauce, rice, poultry, meats, semi cured cheeses and desserts.
### La Chinata Green Olive Tapenade
Tapenade or Olive paste is thought to originate in Provence although its easy preparation and fantastic flavour suggests that any olive producing country would have made some version of this dish at some point.
La Chinata Olive Tapende has the advantage of being enriched by their extra-virgin olive oil ensuring a really full-on olive flavour sensation.
Food Pairing:
Simply spread on some toasted sourdough makes a fantastic appetiser but there are endless uses for this versatile ingredient: stirred into a dressing of tomatoes and basil or into a pasta sauce, a summer stew, pizza, white fish, white meats or roasted vegetables. La Chinata Tapenade will transform any dish and add real flavour.
### La Chinata Black Olive Tapenade
Tapenade or Olive paste is thought to originate in Provence although its easy preparation and fantastic flavour suggests that any olive producing country would have made some version of this dish at some point.
La Chinata Olive Tapende has the advantage of being enriched by their extra-virgin olive oil ensuring a really full-on olive flavour sensation.
Food Pairing:
Simply spread on some toasted sourdough makes a fantastic appetiser but there are endless uses for this versatile ingredient: stirred into a dressing of tomatoes and basil or into a pasta sauce, a summer stew, pizza, white fish, white meats or roasted vegetables. La Chinata Tapenade will transform any dish and add real flavour.
### Catala Bomba Rice 1kg
Bomba rice belongs to the family of Japonica rice, a short and rounded grain, which tends to elongate during cooking. Its production is centred on the Mediterranean region.
Bomba rice absorbs liquid up to the point of doubling in volume. Thus, it retains the flavour of stock in a manner similar to other varieties from Valencia but with the advantage that, unlike other varieties, if you exceed the cooking time it doesn't start breaking up but becomes bomb shape, hence its name.
This means the starch remains within the grain, so it always stays loose, without caking and each grain remaining distinct. This makes it the king rice for perfect paella or risotto style dishes. Despite all these virtues, it is a variety which until recently was almost extinct due to low productivity and the intense care it needs.
Our bomba rice is carefully prepared by Hijos de Vicente Catala Peiro, a family business located in Valencia and one of the oldest companies in its sector. The company's beginnings were in the late 19th century, and its current owners represent the fifth generation to run the business. Its main feature is the great care and attention they take when preparing paella rice, whilst achieving maximum quality in all their products, backed by many years of experience.
Check out our recipe for bomba rice with clams and girolles here.
1kg Bag / Once opened store in a cool and dry place / Serves 8 to 10 people
### Anko Gazpacho Soup
Gazpacho is a Spanish cold soup made from raw vegetables, usually with a tomato base, originating in the southern Spanish region of Andalucia. Gazpacho is widely eaten in Spain, particularly during the hot summers, as it is refreshing and cool. We're real gazpacho fans here at Basco, so when we set out to find the best ready- gazpacho out there, it was a welcome challenge.
Anko gazpacho, is really in a different league to the rest of the products on the market. It's not cheap, but the careful selection of premium, fresh ingredients really comes through in the rich, intense and fresh flavour and texture. There is none of the slightly chemical aftertaste you get from other gazpachos - this is pure and fresh like a homemade gazpacho. Anko make the best gazpacho because they simply don't compromise on ingredients. There are no artificial additives, preservatives or fillers - just 100% natural and prime quality vegetables, olive oil and vinegar.
500ml Glass Bottle / Once opened, keep refrigerated and consume within 5 days / 2 year shelf life
### El Angel Smoked Paprika Picante Can
Spanish paprika (Pimenton) is a traditional product of designation made from the milling of different varieties of red peppers, normally from either ocales, jaranda, jariza, jeromin and bola varieties or a mixture. It is grown and produced exclusively in the region of Extremadura in Spain. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills. This coarse ground pimenton is smoky with a pleasant warmth. It has a high colouring characteristic and it is known to be the main secret to Spanish charcuterie, such as chorizo sausages and lomo iberico.
Spanish paprika can be used in a variety of dishes but the one dish that this ingredient is key, is in paella. Added just as the rice is frying in the oil, Spanish paprika provides the base flavour to any authentic paella. You can also use pimenton in stews, sprinkled on chicken breasts, pasta sauces, stroganoff sauce, as a marinade to barbecue meats, as a dip, in dressings, in patatas bravas....its uses are endless.
75g Can / Store in a cool and dry place
### El Angel Smoked Paprika Dulce Can
What is Paprika?
Spanish paprika (Pimenton) is a traditional product of designation made from the milling of different varieties of red peppers, normally from either ocales, jaranda, jariza, jeromin and bola varieties or a mixture. It is grown and produced exclusively in the region of Extremadura in Spain. The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills. This coarse ground pimenton is smoky with a pleasant warmth. It has a high colouring characteristic and it is known to be the main secret to Spanish charcuterie, such as chorizo sausages and lomo iberico.
Spanish paprika can be used in a variety of dishes but the one dish that this ingredient is key, is in paella. Added just as the rice is frying in the oil, Spanish paprika provides the base flavour to any authentic paella. You can also use pimenton in stews, sprinkled on chicken breasts, pasta sauces, stroganoff sauce, as a marinade to barbecue meats, as a dip, in dressings, in patatas bravas....its uses are endless.
75g Can / Store in a cool and dry place
### Molineta Spanish Saffron 2g
WHAT IS SAFFRON:
Saffron is considered to be the King of the Spices. It is obtained from the saffron flower, and more precisely from the three red stigmas. These stigmas have to be hand-picked and toasted almost immediately, a process which is unique and characteristic of La Mancha area. This peculiarity, together with soil and weather conditions allows saffron from La Mancha to be considered the best in the world. From the very heart of La Mancha, Molineta de Minaya presents genuine saffron, full of culinary and medicinal properties for all food lovers. The saffron flower is very delicate and has to be picked at the early hours of dawn. Later the three red stigmas are extracted from the flower. Despite technological advances, no system has been invented to mechanise this process; they are still hand-picked. Finally the red stigmas are toasted at different temperatures, a very complicated process which is passed on from generation to generation. Nearly two hundred thousand flowers are needed to produce one kilogram of saffron. Saffron flowers require at least one thousand square kilometres of farming land, thus it is not surprising that at certain times saffron reached the same price as gold, and was named red gold. Since the 9th century when Arabs introduced saffron into the Iberian Peninsular the process of harvesting and preparation has been perfected until reaching the utmost quality which we can enjoy today. There have been various literary references to saffron in La Mancha since 1720. However the importance which saffron has on many peoples’ lives can still be shown today through customs; saffron is given to newlyweds to wish them prosperity.
The guaranteeing body of origin from the Mancha recommends that saffron should be packed in threads, never ground, in order to ensure that it has not been mixed with other poorer quality saffron. This way it is possible to preserve its rich aroma (enhancing the ingredients of any dish), flavour (adding a slightly bitter touch) and colour (converting a paella into a festival of colour). Molineta de Minaya saffron has ten times more colouring power than any other additive.
SAFFRON FROM MINAYA:
Minaya is a small village situated in the heart of La Mancha, to the north of Albacete. Until recently most of its inhabitants took an active part in growing and preparing saffron. Planting seeds in spring, and observing the change in landscape from September to November as the saffron flowers bloomed and the penetrating aroma filled every corner of their houses. Both adults and children took part in saffron harvesting, and the days when the flowers were in full bloom they had to call on neighbouring villages to lend a hand, to ensure that all the flowers were picked at the right moment thus preserving the final quality of the saffron.
HOW TO USE SAFFRON:
To fully enjoy the qualities of this product it is recommended to grind a few threads in a mortar, and then dilute them in stock. Ideally the saffron should be added just before the dish is fully cooked. You can check out our instructions on how to prepare and use saffron by clicking through to our recipe page here. Saffron is famous for its use in rice dishes; however it can also be used in meat, fish and egg dishes, as well as desserts, diluting the ground threads in milk. Saffron can also be used in hot drinks or teas by adding a touch of saffron before serving. Saffron should always be used in small quantities, and should be stored in an airtight container, protected from sunlight and fluorescent light.
### Laumont Whole Black Truffle Jar
A truffle's quality mainly depends on product freshness, from the harvest to the table. It undergoes an exhaustive cleaning and a manual selection process according to its colour, aroma, maturity grade and size before vacuum-packing in order to keep its fragrance and unparralled flavour.
Our preserved whole summer truffles (Tuber Aestivum) only have salt and water added before the sterilization process. Through this process, the truffle loses around 10%-30% of its weight; however it gives out a unique truffle juice. Truffle juice has countless utilities in high gastronomy, but it is not very well-known yet.
Our Whole Black Truffle Jar comes ready to use. Simply slice thinly into pasta, risotto or your favourite salad dishes. Grate on meat fillings, sauces of all types or simply served with scrambled eggs for a luxurious breakfast.
### Senorio de la Mesa 5L
OLIVE VARIETIES
Picudo and Picual
PRODUCT DESCRIPTION
If you use quite a lot of extra virgin olive oil at home, our Senorio de La Mesa 5 litre bottle is the right format for you. A well balanced and versatile extra virgin olive oil produced in Cordoba by Marques de Priego at an unbeatable price, so you will have the best value for money you can get when it comes to bigger formats. It is a deep golden oil, brimming with a fresh, sweet, fruity aroma. It is our family's personal favourite and the best seller of all our olive oils. Think of Senorio as you would a full bodied and delicious red wine. If you are tired of the usual brands you find on the supermarket shelf, look no further. You will start to wonder why you put up with inferior products before. The master taster at Marques de Priego, has drawn from the rich variety of olives available in the historic Priego de Cordoba region of Andalucia and blended fresh pressed juice from two types of olives. The oils he blends are Picudo, a fresh, fruity oil and Picual, a peppery, bold oil. The result is a warm and complex flavour profile, with the perfect balance of fruity, herbal and peppery accents, therefore avoiding the flavour limitations of a single fruit olive oil.
FOOD PAIRING
Senorio de la Mesa is a wonderful way to begin savouring the many flavours of olive oil from Spain. Actually, we use Senorio extra virgin olive oil for everything...from frying, to sauteeing, to making sauces such as ali oli. Most of all, it is great in crisp green salads or drizzling on crusty bread.
### Senorio de Vizcantar
OLIVE VARIETIES
Picudo, Picual and Hojiblanca
PRODUCT DESCRIPTION
Senorio de Vizcantar is a Spanish extra virgin olive oil from Priego de Cordoba. This premium olive oil is a blend of three olive varieties; picudo, hojiblanca and picual. The fruity intensity of the Picudo, the subtle almond hints of the Hojiblanca and the austere astringency of the Picual all make for a complex and intresting oil. The logo is taken from a medieval engraving which translates as love of agriculture and respect for tradition.
Senorio de Vizcantar has won best olive oil by German magazine Derfeinschmeker and French magazine Le Guide des Huiles D´olive.
FOOD PAIRING
Use as a dip with bread, in salads, gazpacho soups or grilled fish and chicken dishes.
### Fuenroble
OLIVE VARIETY
100% Picual
PRODUCT DESCRIPTION
A single variety picual olive from D.O. Sierra de Segura. It has intense notes of fruited green olives, reminiscent of tomato, fig, apple, grass and unripe almond. Emerald green in hue, it has a sweet flavour with slightly bitter edge. Very harmonious oil. This oil has over 80 different awards, including winning for three consecutive years the Spanish Ministry of Rural and Marine Environment Award. In the UK, Fuenroble has won a 1 Star Great Taste Award in 2013. This unique Spanish Extra Virgin Olive Oil boasts an oleic acidity level up to 0.4º. Each batch of Fuenroble is evaluated by a highly qualified panel of tasters to ensure the aroma and flavour are absolutely perfect. Enjoy this award winning olive oil!
FOOD PAIRING
Fuenroble pairs really well with a tomato salad or drizzle on crusty tomato bread, known in Spain as pan tomaca, and is great with grilled fish dishes, especially tuna.
### 1880 Polvorones de Almendra
These delightful little Spanish Polvorones sweet treats are made by roasting flour and crushed almonds, flavoured with cinnamon before being baked in the oven until toasty. The end result are light, delicate, melt-in-the-mouth morsels of almondy crunchiness. A real festive treat and perfect with afternoon tea or a glass of PX sherry.
### Tuna Carpaccio, Granny Smith Apple and Txakoli Vinaigrette
A fresh and vibrant tuna carpaccio recipe paired with granny smith apple and served with a vinaigrette made with Basque txakoli white wine. The tuna pairs perfectly with the apple puree and raw apple and the vinaigrette brings lovely acidity to the dish.
### Sea Bass, Ox Morcilla, Samphire and Sherry Pickled Mussels
A proper surf and turf of earthy ox morcilla and pan fried sea bass served with sherry pickled mussels, samphire and a beurre blanc made from the mussel cooking juices.
### Dover Sole with Clams and Chorizo
Nothing beats a whole dover sole pan fried in butter, especially if its served with a delicious sauce made from crispy chorizo sausage, garlic, sherry vinegar and fresh clams for the ultimate Spanish inspired fish recipe.
### Barbecued Langoustines with Pepper Vinaigrette
Nothing beats the flavour of barbecued langoustines. In this recipe, we pair them with a mixed pepper vinaigrette made with Dijon mustard, cider vinegar and extra virgin olive oil that pairs perfectly with the sweet prawns.
### Tuna Loin, Pardina Lentils and Chimichurri Rojo
Love the combination of meaty tuna loin, earthy pardina lentils and sweet tangy red chimichurri sauce. The sauce and lentils can be prepared in advance, leaving you to only sear the tuna on a frying pan, griddle or barbecue before serving.
### Tuna Tartare with Avocado Gazpacho and Guanciale Iberico
This easy tuna tartare recipe is fresh and sophisticated, making it the perfect starter for entertaining. The tuna is sliced into cubes and mixed with extra virgin olive oil, a touch of sesame oil and soy sauce and served with a delicious avocado and lime gazpacho and topped with thin slices of melt in the mouth guanciale ibérico.
### Barbecued Monkfish with Spicy Piquillo Pepper Sauce
A tasty Spanish inspired fish recipe of barbecued monkfish tails served on a bed of buttered spinach and a tasty spicy sauce made from roasted piquillo peppers. A summery barbecue fish dish that cries out for friends and a chilled glass of white wine.
### Butter Beans, Wild Mushrooms, Albariño and Guanciale Iberico
Delicious Spanish butter beans sauté in garlic, wild mushrooms and albariño white wine, topped with thin slices of Guanciale Ibérico de Bellota for a quick and delicious tapas dish.
### Barbecued Galician Picanha with Salsa Verde and Celeriac Remoulade
A classic South American dish of picanha beef cooked rodizio style on large skewers over charcoal. The barbecue picanha brings a touch of excitement to the table when carving it from the skewers. The picanha beef is paired with a zingy salsa verde that provides acidity and freshness, whilst the celeriac remoulade brings a touch of creaminess for the ultimate barbecue dish.
### Avocado Gazpacho with Jamon Iberico
A quick and delicious gazpacho made with avocado, cucumber, green pepper, basil and lime juice and served with delicious strips of Jamon Iberico and sourdough croutons. The gazpacho can be made in advance and served super chilled for the perfect summer cold soup starter.
### Tournedos Rossini
Our Tournedos Rossini recipe takes inspiration on classic French food for a rich and decadent dish using some of our most popular ingredients that we sell at Basco. Perfectly cooked Galician beef fillet is sat on toasted coca bread to soak up all those beefy juices, topped with a slice of pan-fried foie gras and drizzled with a velvety Amontillado sherry sauce. All of this finished with fresh black truffle shavings for good measure.
### Roast Milk-Fed Lamb with Garlic, Rosemary and Watercress
Spanish milk-fed lamb rubbed with garlic, rosemary and olive oil before roasting it in a wood-fired oven until crisp and melt in the mouth. The lamb is garnished with fresh peppery watercress for the perfect Sunday roast or Easter treat.
### Calves liver with sherry caramelised onions, crispy ibérico ham and sauce diable
An Iberian twist on a classic liver, onions and bacon recipe by serving the pan-fried calves liver with a generous dollop of sherry caramelised onions, crispy fried pieces of Jamon ibérico and sage leaves and finished with an old school sauce diable made from reduced sherry vinegar and amontillado sherry.
### Txuleta Steak Tartare
This is our reconstruction of a barbecued txuleta steak turned into a delicious steak tartare that keeps the shape of the steak. The tartare has a lovely smoky flavour from searing the steak on the charcoal which pairs perfectly with the sweetness from the aged Galician beef.
### Slow cooked beef cheeks in Rioja red wine
This is an old-time pressure cooker favourite of mine: Galician beef cheeks slowly braised in Rioja red wine for the perfect prep-ahead recipe that you can quickly heat up and serve with creamy mash potatoes.
### French onion and beef cheek soup
A variation on a classic French onion soup by adding slow cooked beef cheek, brandy and amontillado sherry for a deliciously rich and easy to make at home savoury soup that is great for dinner parties.
### Roast Galician beef fillet, truffled pomme puree and bordelaise sauce
We use the chateaubriand part of our Galician beef fillet, seared on a hot barbecue and finished in the oven. The fillet is served with a smooth mashed potato finished with grated black truffle, truffle shavings and a classic bordelaise sauce made from reduced Rioja red wine, veal jus and bone marrow.
### Galician steak sandwich with sherry caramelised onions and picos blue cheese
A Basco team favourite that we now share with you guys! Barbecued Galician beef fillet topped with sherry caramelised onions and melted picos blue cheese, sat on a bed of peppery rocket leaves and wrapped in crispy coca bread for the ultimate Spanish steak sandwich.
### Ibérico Scotch Egg
Our version of a classic Scotch egg recipe using minced Ibérico pork presa mixed with diced jamón Iberico and served with a spicy tomato chutney, lemon alioli and fried sage leaves. To get a runny yolk, make sure you soft boil your egg for only 3 minutes and chill it in ice water straightaway.
### Pizza Tumaca with Jamon Ibérico de Bellota
A modern variation on a classic pan tumaca or pa amb tomàquet using a Neapolitan pizza base instead of bread and topping it up with delicious slices of jamon ibérico de bellota for the ultimate treat for pizza lovers.
### Marinated Red Peppers and Cantabrico Anchovies
Roasted red peppers marinated in olive oil, shallots, capers and sherry vinegar and served with some Basque anchovies for a tasty tapas dish that pairs perfectly with some toasted sourdough bread and a glass of txakoli, you can pretend you are in the old part of San Sebastian.
### Serrano Ham, Manchego, Quince, Pickled Guindillas and Nut-Brown Butter
This recipe is for a quick and tasty charcuterie board made up of sliced serrano, topped with cured Manchego cheese shavings, quince paste, pickled guindilla peppers and finished with nut-brown butter. The nutty butter works a treat with the creamy cheese shavings and sweet ham, whilst the pickled peppers and quince paste cut through the richness of the meat and cheese.
### Manchego Cheese Churros with Romesco Sauce
Our savoury version of classic Spanish churros adds Manchego cheese to the churros dough and serves them with a spicy romesco sauce made with roasted red peppers, garlic, spices, nuts, olive oil and sherry vinegar. Manchego churros are a super tasty tapas dish that you can make in advance and simply fry the churros before serving with a sprinkle of grated Manchego.
### Whipped Jamón Ibérico Butter
This creamy whipped butter has been flavoured with melted bellota ham fat and diced jamón for the ultimate whipped butter recipe. It's easy to make at home and you can enjoy the jamon butter spread on top of some toasted sourdough bread.
### Secreto Ibérico and Rosti Potato Tower with Chimichurri Sauce
Inspired by South American chef Francis Mallmann, crispy rosti potatoes and thin pieces of grilled secreto Ibérico pork are stacked into a tower that is then carved at the table and served with a tangy chimichurri sauce for a main course dish that will impress and deliver in flavour.
### Presa Ibérica with Diane Sauce
Treat someone to a classic presa Ibérica steak with Diane sauce and impress with your flambé skills. For the ultimate luxury, we’ve gone for presa Ibérica in this recipe, a very tender well marbled pork cut that melts in your mouth – we call it the other red meat!
### Bocadillo de Chorizo a la Sidra
In the Basque Country chorizo sausage is typically poached in cloudy cider and served as a bocadillo during the local summer festivities. In this bocadillo chorizo recipe, I serve them in brioche buns, topped with crispy onions and a dollop of lime mayonnaise for a more modern take on this delicious Basque bocadillo.
### Red Mullet with Carabinero Prawn Bisque
This is one of those dishes that you will remember for a long time! In this recipe, pan fried red mullet is served with a rich and silky carabinero prawn bisque for a marriage made in heaven. The rock fish flavour of the red mullet works incredibly well with the powerful prawn bisque.
### Gamba Roja a la Sal
Learn how to serve traditional gambas a la sal like a tapas bar. Cooked in a pan with a bed of salt in only 5 minutes, what’s the secret? A good quality gamba roja prawn, rock salt and lemon juice…that’s it! This is an amazing Spanish prawn tapas or starter dish that will impress all your guests. Serve with ultra chilled manzanilla sherry and crusty bread.
### Mussels, Crispy Chorizo and Puttanesca Sauce
A twist on a classic pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, pepperoncino, extra virgin olive oil and salt. Our variation uses fresh mussels cooked in the puttanesca and served with crispy chorizo sausage for a bread licking dish.
### Sea Bass Crudo, Burnt Orange, Seville Orange Marmalade, Pickled Fennel and Arbequina Oil
This sea bass crudo recipe is a fresh and tangy starter of raw sea bass lightly cured in orange juice and served with Seville orange marmalade, blow torched orange segments, pickled fennel shavings and sweet arbequina oil.
### Txuleta Carpaccio, Black Truffle, Zamorano Cheese and Truffle Mayonnaise
A delicious beef carpaccio recipe made from txuleta sirloin steak that has been frozen before slicing very thinly and served with black summer truffle, shavings of aged Zamorano cheese and a drizzle of truffle mayonnaise. The beef can be sliced in advance leaving you to dress the plate before serving your guests.
### Ox Beef Tartare with Black Truffle
A powerful beef tartare recipe made from rump of aged ox beef by El Capricho restaurant. The beef is hand diced and made into a classic tartare with ultra fine diced shallots, capers, Dijon mustard, tabasco, Worcester sauce, salt and black pepper and finished with fine slices of black summer truffle.
### Secreto Ibérico à l'Orange
This orange pork recipe is a variation on the French classic duck à l'Orange using secreto ibérico pork. The pork is quickly seared on a hot pan before making a zesty orange sauce, or sauce bigarade as it's known in classic French cookery, using a gastrique, a sherry vinegar and sugar reduction that creates the sweet and sour taste that blends perfectly with the secreto pork.
### Barbecued Pluma Ibérica with Chimichurri Sauce
This chimichurri pork recipe features melt in the mouth Pluma Ibérica pork served with a classic South American chimichurri sauce for the ultimate barbecue dish with maximum flavour and minimum effort.
### Habitas Fritas with Jamón Ibérico and Fried Egg
A classic dish of fried baby broad beans, also known as habitas fritas, served with Ibérico ham and topped with a fried egg. This Spanish broad bean recipe is very quick to make and works well as starter, weekday meal or tapas dish to share.
### Truffled Tortilla
A classic Spanish omelette with black truffle must be one of the most decadent tapas dishes out there! In this truffle tortilla recipe, I use a higher ratio of egg yolk to whole egg to help the tortilla have an oozy centre that works incredibly well with the grated black truffle. This recipe makes one small omelette using a non-stick blinis pan.
### Basque Grilled Turbot
Grilled whole turbot is a must when visiting the Basque Country, particularly in the fishing village of Getaria, which is famous for serving grill fish and seafood that has been freshly caught in the Bay of Biscay, and the region's fizzy white wine, Txakoli de Getaria.
Turbot is a flat fish which is regarded by many chefs as the king of the sea. It has very high amounts of natural gelatin, making it well-suited for grilling whole, with its skin trapping the gelatin as it cooks, keeping the grilled turbot rich and succulent even over high heat.
A sauce made from txakoli wine, cider vinegar, olive oil and salt also known as ‘agua de lourdes’ is drizzled over the turbot while it's on the grill. This sauce keeps the skin from drying out, and eventually it is emulsified with the cooking juices from the turbot to make a rich pil pil style sauce.
### Cordero al Chilindrón
Cordero al Chilindrón is a traditional Spanish lamb stew that is typically served in the regions of Navarra, La Rioja and Aragón. It is a heartwarming Spanish stew made from milk-fed lamb that is slowly cooked in onions, garlic, choricero pepper and white wine until it melts in the mouth and served with fried parmentier potatoes.
### Tartare de Salchichón Ibérico
A tartare made without raw beef that tastes just like a steak tartare?? Oh yes and it looks exactly the same. Finely diced acorn-fed Ibérico salchichón dressed in the same way as a traditional steak tartare and served with toasted brioche. This tartare de salchichon is the perfect dinner party starter or canapé that is easy to prepare and you can make it in advance.
### Oven-Ready Suckling Pig Quarter
Our oven-ready suckling pig quarter is a convenience solution, consisting of a traditional quarter of Spanish cochinillo from Segovia, that you can cook in just 2 hours inside a thermoresistant plastic bag, preserving all the properties, flavour, freshness, juiciness and avoiding the hassle of preparing and knowing how to cook a suckling pig, plus there is no oven cleaning afterwards!
### Crema de Arroz con Leche
If you like rice pudding, this Crema de Arroz con Leche recipe is your dream come true. This dessert has been made in Casa Gerardo, a family restaurant in Prendes, Asturias for four generations and has reached national recognition. The rice is slowly cooked in whole milk, cinnamon and vanilla until the grain starts to break and becomes a delicious thick cream. The cream is then poured into wide shallow plates, sprinkled with sugar and blow torched like a crème brûlée for a crisp caramel topping.
### Roast Wagyu Beef with Shallots, Carrots, Beetroots and Rioja Red Wine Sauce
A beautiful joint of wagyu eye of round seared on the barbecue and finished in the oven with shallots, carrots and beetroots and served with a rich Rioja red wine sauce. Eye of round is a lean muscle that is part of the upper hind leg of the beef. Being a leg, most of the round is very tough, which makes it great for stewing, but the eye of round is relatively tender cut that does carry less marbling than prime cuts like rib-eye or sirloin but when buying wagyu beef its price is significantly more attractive.
### Bocadillo de Bonito
Bocadillo de Bonito is a very popular bocadillo often seen in Pintxo bars in the Basque Country. Crusty baguette filled with white bonito tuna, season with salt, cider vinegar and mayonnaise and served with a salted anchovy and a pickled guindilla pepper. Where is the txakoli?
### Manchego Cheese Soufflé
Serving a soufflé at home is not a daunting task. This easy-to-follow Manchego cheese soufflé recipe shows you how to master a wonderfully light and cheesy soufflé that carries the ultimate rise and perfect texture every time.
### Roast Suckling Pig Leg with Cavolo Nero, Chesnuts, Prunes and Brandy Sauce
This is the perfect suckling pig dish for two people to share and a great Christmas alternative to roast turkey. A whole leg of cochinillo suckling pig roasted in the oven until crisp and succulent and served on a bed of buttery cavolo nero cabbage garnished with chestnuts, prunes and finished with a brandy sauce.
### Pantxineta
Layers of caramelised puff pastry topped with crunchy almonds, filled with crème pâtissière and served with a boozy raspberry coulis…what’s not to like? Panchineta or Pantxineta is a traditional Basque cake created in Casa Otaegui, one of the oldest pâtisserie shops in San Sebastián dating back to 1886. Every time I go to Donostia, I naturally gravitate to their shop in the old part (casco viejo) and get a slice of this delicious cake, a must try.
### Lobster Salpicón
Salpicón de marisco is a classic tapas dish that you often see made out of cooked prawn tails, mussels and octopus served with chopped peppers, onion and dressed with a vinaigrette. This recipe is a refined version of this classic Spanish seafood tapas dish by using freshly cooked lobster. This is the ultimate dinner party starter that you can make in advance and will make you look like a pro.
### Affogato de Pedro Ximenez
If you need an after-dinner drink that gets everyone going, this affogato recipe is the tipple you were looking for. Freshly brewed espresso coffee slowly dripped into home-made Pedro Ximenez ice cream for a rich and creamy ‘match in heaven’ that will get the party started!
### Barbecued Quail with Celeriac Purée, Raisin and Sherry Reduction
This is one of my favourite dishes of this year, the combination of barbecued quail, creamy celeriac and a rich sherry reduction echoes Spanish flavours at their best. A great dinner party main course that you can prepare in advance, leaving you to only cook the quail à la minute and serve.
### Migas Manchegas
Migas Manchegas are a traditional dish from La Mancha using basic ingredients that shepherds could carry: stale bread, pancetta and chorizo. Migas which translates to breadcrumbs are lightly fried bread cubes tossed in garlic, smoked pancetta, chorizo sausage and choricero pepper puree and typically served with green grapes to cut through the robust flavour of the dish. A fried egg is also a perfect topping to migas manchegas, so you can dip the crispy crumbs in the runny egg yolk.
### Caesar Salad with Jamón Ibérico, Anchovies and Manchego
Our Spanish version of a Caesar salad recipe uses little gem lettuce halves filled with a classic Caesar dressing, topped with Cantábrico anchovies, strips of ibérico ham, toasted sourdough breadcrumbs and grated Manchego cheese. They are the ideal party finger food that you can prepare in advance and they pack a punch of flavour.
### Perdices en Escabeche
Escabeche is a form of pickling foods that has been used for hundreds of years in Spain. The most classic dish is perdices en escabeche but you can also use this recipe to pickle fish like mackerel, mussels or vegetables like artichokes, shallots or mushrooms.
### Espencat
Espencat is a traditional dish from Valencia made from red peppers, aubergines, garlic and salt cod. The peppers and aubergines are roasted in a hot oven or barbecue until the skins are well charred, they are then peeled and cut into fine strips before mixing with flakes of salt cod. The dish is then dressed in olive oil, season with salt and herbs. Espencat is usually served at room temperature during the summer with toasted bread.
### Red Mullet with Marcona Almonds, Capers and Nut Brown Butter
Nothing beats the rich taste of red mullet, the delicate meat resembles shellfish flavours from the Mediterranean coast. In this easy red mullet recipe, we keep things simple by pan frying the fillets and serving them with a classic nut-brown butter made with capers, marcona almonds and chopped parsley. For an extra zing, we season the fish with sherry vinegar.
### Bocadillo de Jamón
The most popular bocadillo in Spain. Nothing beats a ‘bocata de jamón’ when it’s made with some love. For me, the best way to marry some crusty bread and jamón ibérico is with a light rub of garlic, ripe tomato and a drizzle of some good quality extra virgin olive oil.
### Bocadillo de Lomo con Queso y Pimientos
This is a traditional Spanish bocadillo that uses thin slices of grilled pork loin served with melted cheese and red peppers. In my version of Bocadillo de Lomo, I have substituted the pork loin with delicious secreto ibérico pork and used cured Manchego cheese for a punchier flavour that works well with the sweet confit piquillo peppers.
### Cantábrico Anchovies, Goats Cheese Butter and Toasted Brioche
Want to challenge your taste buds to something different? This is got to be one of my top umami explosions of flavour. Salted anchovies caught in the Cantabrian Sea, served on a thick slice of toasted brioche bread with a slab of goats cheese butter is your answer. The balance of sweetness, saltiness, and creaminess on this pintxo is out of this world.
### Pepito de Ternera
Pepito de Ternera is a classic Spanish steak sandwich that originated in Madrid around the 1920s in Café de Fornos in Calle Alcalá. Legend says that the owner’s son tired of eating the same bocadillo, asked for a piece of grilled ternera steak to be served between two slices of crusty bread, his name was Pepito. The rest of clientele amazed by the creation of the boy, started ordering bocadillos like Pepito’s and from there the name was shortened to Pepito de Ternera. This is now one of Madrid and Spain’s most popular bocadillo. This is a more indulgent variation on the classic Pepito de Ternera using grilled wagyu sirloin steak, sherry caramelised onions, truffle mayo and toasted brioche.
### Ibérico Pork Fillet with Charcutière Sauce
Sauce charcutière is a variation of a classic sauce Robert with the addition of chopped gherkins. In turn, sauce Robert is one of the oldest sauces in classic French cooking, so note you are cooking classic! This is an excellent sauce to any pork dish, as its literal French translation means "sauce of the pork butcher". The best way to make the sauce is to use the same pan you cooked the pork fillet, so you extract all the caramelisation flavours into the sauce.
### Weeping Tiger Presa Steak
A variation on the classic Thai Weeping Tiger Beef or Crying Tiger Beef using presa ibérica pork. The presa is marinated, then quickly barbecued to medium-rare and sliced up, leaving it extremely tender and full of flavour. It is then served with a delicious weeping tiger sauce that simply pops with flavour just like they do in Thailand. Enjoy!
### Barbecued Octopus, Caramelised Peaches and Black Olive Tapenade
This is an easy and super tasty barbecue recipe using whole octopus legs, charred on hot embers and served with pan caramelised peaches and homemade black olive tapenade. The octopus pairs well with the sweet peaches and the tapenade brings depth to the dish. A lovely summer dish, perfect to start any barbecue.
### Tocino de Cielo
Tocino de cielo actually translates as 'heaven's bacon', referring to its religious origins. This traditional Spanish dessert looks similar to a crème caramel but doesn’t taste anywhere near the same! Tocino de Cielo dates back to the 1300s and the city of Jerez, where egg whites were used to clarify wine, so the leftover yolks were given to the local nuns who created this rich caramelised egg dessert.
### Melon con Jamón
Nutty and full of flavour, Jamón Ibérico de Bellota ham pairs incredibly well with sweet and juicy melon. This tasty Spanish tapas recipe known as melon con jamón (melon with ham) takes no time to prepare, requires no cooking and it’s an excellent choice for lunch or as a delicious starter for a barbecue.
### Sea Bass Bilbaína
Sea bass is a succulent white fish that can be cooked in many ways. In Southern Spain, you will generally see it served as a whole salt baked seabass using larger size specimens that can serve up to six people. In the Basque country, sea bass is generally cooked on the barbecue and served with a ‘refrito de ajos’ also known as bilbaína sauce, which is a garlic and dried chilli infused oil, finished with cider vinegar. A whole sea bass barbecued to perfection makes a great summertime dish. The bones help to add flavour and moisture to the flesh, while the charred skin makes the fish taste out of this world.
### Sobrasada and Squid Paella Rice
This is probably one of the best arroz dishes I have cooked for a while. The perfect balance of land and sea through the mellow sweetness of the squid and the rich and earthy flavours of the sobrasada sausage. The secret? Blend some of the sobrasada sausage into the hot chicken stock before flavouring the rice for a more intense flavour.
### Spanish Baked Alaska
A twist on the classic baked Alaska recipe using Spanish inspired ingredients. This retro baked Alaska contains a base of Santiago cake made with ground almonds, lemon peel and cinnamon, topped with super creamy turrón de jijona ice cream before covering it in silky Italian meringue. The ultimate showstopper dessert for any special occasion!
### Chorizo and Manchego Brioche Buns
Delicious home made brioche buns flavoured with Spain’s most favourite ingredients: chorizo sausage and creamy manchego cheese. This is a very easy brioche recipe to follow, that provides you with 12 buns, which are the perfect start to any dinner party when served warm with some quality salted butter.
### Tataki of Pluma Ibérica, Apple Chutney and Yuzu Mayonnaise
Everyone knows that pork and apple are a winning combination but as a pork tataki? This is an unusual way to serve pluma ibérica that I first saw in a Japanese restaurant in Madrid. The pluma pork is seared on all sides, brushed with Japanese mustard and rolled in toasted sesame seeds before marinating it overnight. The pork is then sliced thinly and served on a bed of spiced apple chutney and a drizzle of tangy yuzu mayonnaise.
### Spiced Pumpkin Sour
A traditional gin sour taken up a notch by using our oak aged, spiced Palma gin and blending it with pumpkin puree and spiced syrup. The result is a rich, warming and smooth gin cocktail that we reckon would make the perfect tipple this Halloween!
### Spiced lamb cutlets with preserved lemon, pomegranate and salsa verde
This is a quick and easy Moroccan inspired barbecued lamb recipe. Get your butcher to French trim the lamb cutlets and marinade them in the spice blend for at least 2 hours before cooking or preferably overnight. The spiced lamb works well with the mint based tangy salsa verde, whilst the salty preserved lemons and fruity pomegranate balance the dish superbly.
### Barbecued scallops with sweetcorn puree and sobrasada sausage
Served on their shell, this barbecued scallops recipe is a crowd pleasing starter for any dinner party. I like to turn the sobrasada into a crumb by combining it with butter, sourdough bread and hazelnuts which I wrap into a sausage and chill in the fridge. Once I’m ready to serve, I slice a piece of the crumb for each scallop and melt it under the grill. You can also place a small slice of just sobrasada sausage for a more punchy porky flavour. The sweetcorn puree complements really well the scallops, whilst the sobrasada crumb provides a wonderful earthy flavour.
### Barbecued Potatoes with Romesco and Saffron Aioli
This is a great summer dish that can be served as a side to grilled fish, seafood or any type of meat. You can part-boiled the new potatoes and make the sauces in advance, so you only need to barbecue the potatoes and you ready to serve.
### Barbecued Pork Chop with Mole Sauce
You cannot beat the flavour of a rare breed pork chop cooked on a barbecue. I like to bring the pork to room temperature in a marinade of olive oil, garlic, lemon peel, thyme and fennel seeds. Barbecued pork chops work well with a spoonful of Mexican mole sauce that you can make in advance and serve in a kilner jar.
### Strawberry Gazpacho with Burrata and Mint
Strawberries work so well in a cold gazpacho soup. This recipe is the ideal starter to any barbecue this summer. You can make the strawberry gazpacho a day in advance and store it in the fridge. This will help the flavours in the soup to develop much better. Serve it in cold glasses with a garnish of fresh burrata cheese, diced strawberries, cucumber and mint.
### Pluma Ibérica, Truffled Potato Foam and Ibérico Migas
In this Pluma Ibérica recipe, I pair chargrilled ibérico pluma pork served on a bed of truffle infused potato foam, sprinkled with crispy ibérico migas made with dried jamon ibérico mixed with fried sourdough breadcrumbs. The fatty pork pairs incredibly well with the creamy potato foam and the crispy breadcrumbs lift this dish to another level.
### Pluma Ibérica with Miso Butter Shallots
Ibérico pork and miso…what’s not to like about this duo, right? Perfectly pink pluma ibérica pork works wonders when paired with baby shallots slowly roasted in butter and miso paste. Elevate this dish even further by pairing it with a chilled glass of palo cortado sherry. Enjoy our pluma ibérica recipe today.
### Pluma Ibérica with Cherry Chimichurri
Pork and cherry sounds like a match made in heaven but it is this recipe that showcases this to perfection. Melt in the mouth grilled pluma ibérica served with a chimichurri sauce made with freshly chopped cherries will certainly turn some heads. The fruity chimichurri pairs perfectly with the rich ibérico pork. This is a great dinner party main that will get the thumbs up round the table.
### Huevos Rotos con Jamón
Huevos rotos con jamón, with chorizo or chistorra, on their own or with morcilla, gulas or black truffle has to be Spain’s oldest tapas dish.
The origin of this peasant dish can be linked back a far as 1605 and Spain’s literature masterpiece, Don Quixote of La Mancha, where after describing the origin of his ingenious gentleman, Miguel De Cervantes describes his character through his eating habits and his routine of having duelos y quebrantos (scrambled eggs with chorizo and panceta) on Saturdays.
Even Spanish painter Diego Velázquez immortalised the humble fried egg in his oil paint of an old woman frying eggs (vieja friendo huevos) in 1618. A place to mention, who has elevated the humble huevos rotos to international acclaim is Casa Lucio in Madrid, who has included this dish in his menu since 1975 and was inspired by his grandmother’s invention that each time an egg broke on her, she would rescue it by breaking it over some fried potatoes and serving it.
I like to serve my huevos rotos con jamón with straw potatoes instead of chips, as they provide a lovely crunchy texture to the dish.
### Pluma Iberica with Sherry Braised Mushrooms
Less is more! This is a great one pan recipe using only three ingredients: pluma ibérica, king oyster mushrooms and amontillado sherry. The slowly braised mushrooms take on the sweet and oaky sherry flavour that pairs perfectly with the rich ibérico pork. This is a knockout dinner party main course that will elevate your cooking to restaurant style!
### Bar Nestor Tortilla
There is nothing better than food that becomes legendary, like Bar Nestor’s tortilla.
This small bar tucked in the old part of San Sebastian, on Arrandegi Kalea, bangs out mean txuleton steaks, tomato salads, fried green peppers and the finest wines, like there is no tomorrow but their tortilla makes people go wild, with some arriving hours before its made to get their name on the list because they only serve it twice a day. This could involve ducking under their half-open metal shutter to speak to one of the guys and tell them how many slices you want (limited to one each).
Only 16, or maybe 17, slices are available, and they sell out fast, so get there at 12 to reserve the lunchtime tortilla, or 7pm for the evening one. Excitement spreads through the bar as Nestor himself appears from the kitchen with his golden tortilla and in the form of a ritual, one by one, slices are cut, and names are called out to an entranced crowd, prepare to give their life away for a slice of this iconic tortilla.
The secret? Quality ingredients that are perfectly cooked. The tortilla has a slight crust that reveals caramelised onions, green peppers and tender potatoes encapsulated in the most delicious liquid gold.
### Barbecued Pluma Iberica with Hazelnut Gremolata
Pluma Iberica is a rather special cut taken from the neck end of the Iberico pork loin. In Spanish, pluma translates to 'feather' - due in part to the point-like shape - and is sourced from free-range Iberian Black Pigs. Pluma does have rather an abundance of fat that covers the lean meat underneath. However, it is precisely this fat that makes pluma so tasty and succulent. You need to cook it like a steak, charred on the outside and medium rare in the middle, with a good sprinkle of crunchy salt flakes at the end. Parsley, garlic, and lemon make up a classic gremolata, but I like to add some olive oil to make it more into a sauce that I can spoon over grilled meats. Some chopped hazelnuts give the gremolata a nutty texture that pairs well with the acorn-fed pluma Iberica.
### Patatas a la Riojana
As the name suggests, Patatas a la Riojana is a classic Spanish stew from Rioja made with potatoes and Spanish chorizo slowly simmered in caramelised onions, garlic and finished with choricero pepper puree. It is the perfect dish when you are craving a hearty, warming meal.
### Habas con Chorizo - Chorizo stew with butter beans
Three words: get a spoon. Habas con Chorizo is one of my favourite Spanish bean stew recipes. Buttery broad beans slowly cooked in shallots, garlic, tomato and white wine with small pieces of crispy chorizo sausage that end up melting into the sauce. The creamy flavour of the broad beans works wonders with the rich chorizo sauce. Serve hot with crusty bread and a glass of powerful toro wine.
### Braised Ossobuco with Gremolata
Autumn is here and there is nothing better than a slow cooked piece of Galician beef ossobuco braised in rioja and served with some zingy gremolata. This braised ossobuco beef recipe is best made in advance and heated before serving. Perfect with a side dish of saffron paella rice but it also works well with roasted potatoes, creamy mash or some crusty bread.
### Ibérico Pork Tonkatsu
Rustle up a Japanese feast and try this succulent pork tonkatsu recipe using Secreto Ibérico pork, coated in panko breadcrumbs, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsu sando.
### Chicken and Prawn Paella
Try to prepare our easy chicken and prawn paella. Tender pieces of corn-fed chicken thighs and meaty tiger prawns from the bay of Cadiz cooked in garlic, smoked paprika and a rich prawn stock flavoured with saffron. This is a crowd pleaser and the perfect family paella recipe!
### Ibérico Pork Katsu Sando
This is my version of a stunning pork katsu sando recipe, the glorious Japanese invention taken to another level when preparing it with crispy fried secreto ibérico pork served in soft white bread with a tasty tonkatsu sauce and shredded white cabbage. A must-try for those who are serious about sandwiches.
### Ibérico Pork Schnitzel with Caper and Lemon Butter
German pork schnitzel is a tasty and easy recipe to prepare but use Secreto Ibérico pork and take the humble pork schnitzel to another level. The secreto pork is pounded into thin pieces, breaded in panko breadcrumbs, sautéed until lightly brown and crispy and served with a foaming butter flavoured with capers, lemon and chopped parsley.
### Artichoke Tempura with Saffron Aioli
Our Artichoke Tempura with Saffron Aioli recipe features fresh globe artichokes, fried in a light tempura batter and served with an aromatic aioli made with saffron threads.
### Atun con Tomate
Atun con tomate is a classic Spanish fish recipe of pan-fried tuna served with a homemade tomato sauce. This is the perfect lunch dish served with a salad and a glass or two of Albariño!
### Macerated Strawberries in Palo Cortado Sherry with Sablée biscuit and Thyme Ice Cream
This beautiful Spanish-inspired dessert showcases how great sherry works with fruit desserts. Fresh strawberries are lightly macerated in a warm reduction of palo cortado sherry before serving them with a dollop of thyme infused ice cream on a crispy sablée biscuit.
### Menestra de Verduras
Nothing beats a freshly prepared menestra de verduras. This is a classic Spanish dish often served in La Rioja and Navarra but sadly not seen in restaurant menus anymore. Menestra de verduras is a panache of seasonal vegetables cooked in stock and served with battered vegetables. In my recipe, I use fresh globe artichokes fried in a light tempura batter and serve the menestra in a delicious sauce made with garlic, oyster mushrooms, white wine and crispy ibérico ham.
### Sukalki Recipe
Sukalki is a traditional Basque meat stew made with onions, carrots, choricero peppers, peas and potatoes. In Basque fiestas, it is typical to hold sukalki cooking competitions, the most important is called Sukalki Eguna and it is held in the town of Mungia.
### Secreto Ibérico with Caramelised Figs and Oloroso Reduction
This is a quick one pan recipe using Secreto Ibérico pork, pan fried until pink and served with lightly caramelised figs and a reduction of aged oloroso sherry. The caramelised figs add sweetness to the secreto pork, whilst the sticky oloroso reduction gives depth and balance to the dish. A great tapas dish that will impress any Spanish food lover out there.
### Ibérico Ham and Dulce de Leche Brownies
These delicious brownies are swirled with dulce de leche and sprinkled with ibérico ham caramelised in brown sugar! If you have never tried ham in brownies, you need to try these!
### Roscon de Reyes Recipe
Roscon de Reyes (King’s Ring) is a sweetened brioche style dough, decorated with glazed fruits and typically served on the 6th of January, when Spain celebrates el Dia de los Reyes (King’s Day).El Dia de los Reyes is also the day when children in Spain receive their Christmas presents, following the tradition of the Epiphany, a religious day in Christianity that celebrates the arrival of the three wise men to witness the birth of baby Jesus. Traditionally, a small figurine of the baby Jesus is hidden in the Roscon to represent Jesus fleeing King Herod’s evil plan to kill all babies that could be the messiah. Nowadays, a dry broad bean is also added alongside the figurine. The tradition says that whoever finds the baby Jesus is crowned the ‘king’ or ‘queen’ of the banquet, whereas whoever finds the broad bean will need to buy the following year’s Roscon de Reyes.
### Ibérico Ham Croissants
Ever since me and my wife tried this pintxo in Ganbara, a popular bar and restaurant in the old quarter of San Sebastian, we fell in love with the place. Delicious flaky pastry and salty nutty ham, what is not to like!
### Bonito Tuna Balls in Tomato Sauce
This is my grandma Veri’s recipe and my all-time favourite dish when I was a kid. If there is a dish that got me into food, this is the one. At the tender age of 6, I ate 12 of these delicious tuna fish balls in one go. Although is a Basque recipe, it is not widely known at all. I know that it comes from El Regato area of Barakaldo where my grandma grew up. I guess this is a dish that she learnt from her mother and then prepared it for her family. If you cannot get hold of bonito tuna, just use fresh red tuna. The secret is not to boil the sauce when cooking the tuna balls or they will dry up. Add a freshly roasted red pepper to the tomato sauce to enhance the colour and flavour.
### Albondigas al Jerez
These delicious meatballs are cooked in one of Spain’s classic sauces, salsa Española which is a brown sauce made with amontillado sherry and beef stock for the real taste of Andalucía.
### Rabo de Toro
You do not know what braised beef really tastes like until you try oxtail. This is a variation on a classic Spanish recipe called rabo de toro. The meaty oxtails are simmered in a mix of onions, tomatoes, rioja and roasted red peppers, until they are wonderfully tender and fall off the bone.
### Merluza a la Koskera
Merluza a la koskera is a classic Basque dish using fresh line-caught hake, which is gently poached in a traditional salsa verde sauce made from chopped garlic, olive oil, fish stock and chopped parsley and served with tender white asparagus, fresh peas and hard-boiled eggs. My version is slightly refined by pan-frying the hake beforehand and serving it with sauté white asparagus, salsa verde and soft-boiled quail eggs.
### White Asparagus with Ibérico Ham and Hazelnut Migas
This is a great tapas dish or potential starter for a dinner party. Spain’s favourite white asparagus served with crispy strips of jamón ibérico and served on a bed of migas, which are fried breadcrumbs with chopped hazelnuts and dressed with a hazelnut vinaigrette.
### Gâteau Basque
Gâteau Basque is a traditional dessert from the Basque region of France, typically filled with black cherry jam or pastry cream. It is traditional to mark a Basque lauburu cross on the top, if the cake is filled with black cherry jam, or to use a crosshatch pattern using a fork if the cake filled with pastry cream.
### Crispy Pork Belly with Wild Garlic Arroz
With plenty of wild garlic around at the moment, nothing beats a fragrant arroz made with a few handfuls of wild garlic and what better way to pair it than with a melt in the mouth piece of crispy pork belly that has been previously braised for 3 hours in white rioja.
### Tigres Stuffed Mussels
Tigres are a classic pintxo from Bilbao made from a stuffing mix made with onions, chopped fresh mussels, paprika and tomato, stuffed into the actual mussel shell, coated with a thick bechamel sauce, rolled in flour, egg and breadcrumbs and fried until golden brown. Taberna baste in the old part of Bilbao, sells hundreds of these tasty pintxos every weekend and has been make them the same way for over 30 years.
### Rabas
Spanish fried squid in a golden batter is a classic Sunday pintxo called rabas. The trick is to make the batter the day before and not to overcook the squid or it will become rubbery. Rabas are best served with a good squeeze of lemon and a cold beer.
### Charred Purple Sprouting with Ajoblanco and Chilli Oil
This is a delicious way to enjoy purple sprouting broccoli. Serve this as a side dish or on some toasted sourdough bread and pile it on top. You could add a poached egg, too, if you like.
### Txangurro Tartlets
Based on the traditional San Sebastian dish called Txangurro a la Donostiarra, these little tartlets are a delicious pintxo to serve as a pre-dinner canapé. The sauce is made from crab meat slowly cooked with shallots, leeks and tomatoes and flambé with Cognac. The mix is then spooned into the crispiest of tartlets made from pâte à foncer pastry and baked under a hot grill.
### Fried Egg with Chips, Jamón Ibérico and Black Truffle
This is the ultimate tapas recipe…you simply cannot get better than this! We know that a fried egg and chips works, we know that a fried egg, with chips and ham also works but a fried egg with straw potatoes, ibérico ham and freshly grated black truffle…any day please!
### Canutillos de Bilbao
Learn how to make authentic canutillos de Bilbao with my Grandma’s recipe. Canutillos are made our of type of filo pastry, that is shaped into a cone and fried in hot oil until crispy. The cones are then filled with an orange scented pastry cream. They are superb!
### Garlic Mushroom and Ibérico Ham Pintxo
This is a very popular pintxo in the Basque country, the earthy mushrooms work well with the nutty ibérico ham and the garlic oil flavoured with sherry vinegar lifts the whole pintxo up. You can also serve the garlic mushrooms as a tapa with toasted bread!
### Crispy Suckling Pig Rack with Rosemary Juices
This recipe is very easy to make, and the result is a very crispy suckling pig rack perfect for two people to share over a glass or two of wine. I like to serve my suckling pig rack with some pommes anna, a classic French dish of sliced, layered potatoes cooked in melted butter.
### Pintxo de Txaka
Txaka are crab sticks, also known as surimi sticks, widely used in pintxo recipes across the Basque country. It is a product that uses starch and white fish meat (surimi) that has been shaped and cured to resemble the leg meat of snow crab or Japanese spider crab. Mixed with mayonnaise and served on a slice of toasted baguette bread, this is a classic Basque pintxo that is easy and quick to prepare.
### Bonito Tuna Pintxo with Pepper Vinaigrette
This simple pintxo is made with bonito tuna, a fleshy white tuna caught off the Basque coast in the Cantábrico sea. The best part of the bonito tuna is the ventresca, which is the belly area, just below the head. The meat form this part, is the most delicate in texture and succulent in taste. Ventresca sizes can vary between half a kilo to 2 kilos and it’s best barbecued whole with a flavoured oil made from chopped garlic, dried chilli, flat leaf parsley and a drizzle of cider vinegar. For this pintxo, you will bonito tuna in olive oil that comes in cans or jars of different sizes and can be purchased from selected stores or delis.
### Bacalao en Aceite
This is a classic pintxo recipe using Bacalao (salt cod) marinated in a garlic and chilli oil. The punchy flavour of this pintxo is 10 out 10. Pair it with a good glass of Rioja and some crusty bread!
### Chistorra Sausage Rolls with Lemon Aioli
If you want a crowd pleaser, this is your pintxo. I first tried this tasty pintxo in Ganbara, a quality pintxo bar and restaurant in the old quarter of San Sebastian. The flaky puff pastry soaks all the flavour from the chistorra sausage. I like to pair mine with a tangy lemon aioli to balance the buttery pastry and spicy sausage.
### Gilda Pintxo
La Gilda can be categorised as the first ever Basque pintxo. It’s strong, salty and pickled flavour bursts in your mouth like no other. A pintxo, that no matter where you go within the Basque Country, you will find it in most of bars. The pintxo was created in the 1940s by brothers Blas and Antxon Vallés in their newly opened Bar Casa Vallés in San Sebastian where wine was served with plates of olives, guindilla peppers or salted anchovies. It is down to a regular customer called Joaquín Aramburu ‘Txepetxa’, who started to combine all three together in a toothpick. The name Gilda comes from the 1946 film with the same name starring Rita Hayworth, where the femme fatale character Gilda has the same attributes as the pintxo…salty, green and spicy.
### Sopa de ajo with ibérico pork cheek, sour cream and crispy serrano ham
Take a classic sopa de ajo to another level by adding some slowly braised pork cheeks, sour cream and crispy serrano ham. The shredded pork cheeks work well with the earthy flavour of the sopa de ajo, whilst the silky sour cream provides freshness and creaminess against the salty ham. This is a full-on winter soup with no calorie target, comfort food at its best. Enjoy with a chilled glass of mencia red wine and some crusty sourdough bread.
### Spanish Magdalenas
Magdalenas are a classic Spanish small cake typically served for breakfast. As a kid, you cannot beat the smell and taste of a freshly baked magdalena dunked into a large glass of milk. It’s origin its unknown, some say their origin is in the French city of Commercy, where a young girl called Madeleine Palmier baked them for the Polish king Stanislas Leszcynski, who like them so much, he named them after her. The Spanish version says that they were sold in the shape of a scallop shell by a young lady called Magdalena on the Camino de Santiago. The scallop shell, often found on the shores in Galicia, has long been the symbol of the Camino de Santiago. Magdalenas can keep well for a few days, if stored in a cake tin.
### Pisto Manchego
This authentic pisto manchego recipe will show you how to make this traditional La Mancha dish perfect for brunch or as healthy mid-week dinner option. You can serve your pisto manchego on toasted bread, topped with a fried egg or bake the eggs in the pisto sauce and finish with some grated manchego cheese.
### Crema Catalana
If you think crema catalana is a cheap copy of a crème brûlée, think again. The first known recipe for crema catalana (Catalan cream) or crema cremada (burnt cream) appears in a Catalan cookbook around the 14th century, that is three centuries before recipes for the French crème brûlée started to appear. The recipe included a custard cream, over which sugar was poured and subsequently burnt with a hot iron rod, creating the characteristic burnt crust. There are also some clear differences between a crema catalana and a crème brûlée; the French tend to use vanilla flavoured cream, while the Catalan do so with milk, cinnamon and lemon and orange zest.
### Croquetas de Pollo
You can make this delicious croquetas with the leftovers of a roast chicken dinner, ideally using the leg and thigh. Flavour your oil and butter with some of the roasted chicken skins before you make your roux for an intense roast chicken flavour. I like to serve my croquetas de pollo with a spicy chutney or truffle mayonnaise and a chilled glass of cava.
### Sobrasada and Smoked San Simon Bocadillo
This Spanish inspired bocadillo is an addictive sandwich. The combination of soft spicy sobrasada sausage spread over a soft brioche bun with melted smoked san simon cheese is out of this world. Drizzle with honey for a sweet and savoury contrast that will make you ask for more.
### Broad Beans and Minted Goats Cheese on Toast
This is a quick and tasty vegetarian tapas dish using fresh broad beans and creamy goats cheese with a nice kick of fresh mint. The combination is so fresh and tasty you will have your guests asking for more. Pair this quick tapas dish with a chilled glass of sparking wine for a lovely spring tapas starter.
### Fried Padron Peppers
Fried padron peppers are a perfect, quick and easy tapas dish.
This fried padron peppers dish adds a bright green colour to any dinner table and a lovely, sweet and salty mouthful to any selection of tapas. Padron peppers best suit simple cooking; just blister in a hot pan with a smudge of olive oil and a generous sprinkle of crunchy sea-salt until wilted and soft. They can be used as an accompaniment to other dishes but shine best on their own.
### Sopa de Ajo
Sopa de ajo or sopa castellana is a very old Spanish soup, typical of Castilla y Leon.
The soup has four key ingredients: stale bread, garlic, smoked paprika and water, which clearly signify its peasant origins. It was also an essential source of nourishment after the Spanish civil war when rations were scarce and stale bread was the only thing available. The essence of its humble ingredients, the simplicity of its preparation and the sublime big meaty flavour the dish provides, makes sopa de ajo one of the most iconic dishes in traditional Spanish gastronomy and a serious winter warmer. I can still remember like if it was yesterday, watching my Grandmother cook it on a cold rainy Sunday and trying it for the first time. A true food memory that never leaves you. These days you don’t tend to see sopa de ajo in many restaurant or tapas menus, so if you do see it…please order it! The beauty about sopa de ajo is that you can play with a wide range of other ingredients and toppings, like slowly poached eggs, shredded pork cheek meat, fried botifarra sausage or meaty pieces of salt cod loin. I like to use half chicken stock and half water in my sopa de ajo to give more depth and structure to the soup. I also like to fry some serrano ham before I add the garlic and bread, that way I flavour the oil and sprinkle the crispy ham right at the end to provide some delicious salty texture.
### Berenjenas con Miel
I’m absolutely addicted to berenjenas con miel. The contrast between the salty fried aubergine pieces and the sweet miel the caña is immense.
This classic Andalusian tapas dish is from Moorish origin and widely served in Granada, Córdoba, Málaga and Jaén. The trick is to soak the aubergine pieces in cold water for at least 30 minutes. Roll them in Andalusian frying flour and fry them until golden brown. The other important ingredient is miel de caña. Although the word miel translates to honey, miel de caña is actually a molasses or black treacle made from sugar cane.
### Chorizo in Cider
Chorizo in Cider is a classic Asturian dish, seen in many tapas restaurants.
The secret to a tasty chorizo a la sidra is to slowly cook the chorizo in the cider for at least 20 minutes. This ensures the chorizo gets coated in the lovely sweet apple notes of the cider. It is also the ideal tapas dish for a dinner party because you can prepare it in advance. It's easy to serve and it will be a popular dish with your guests. Don’t forget to serve it with some wooden skewers or toothpicks for a more authentic Spanish feel.
### Fabada Asturiana
Fabada Asturiana or simply Fabada is a traditional bean stew from Asturias.
The dish is made from large butter beans called fabes and a selection of smoked Asturian meats like chorizo, morcilla and pancetta. Preparing an authentic fabada asturiana is easy, my recipe shows you how to prepare it and cook it in five easy steps. The secret to the best fabada asturiana is to ‘scare’ the fabes during cooking by pouring cold water. Thee cold water reduces the temperature of the liquid, slowing the hydration of the beans and stopping the starch from expanding inside the fabes and breaking the outer skin.
### Empanada Gallega
This quick and easy empanada gallega recipe will show you how to make the classic Galician dish.
It’s origin like many other traditional Spanish dishes is a highly debatable topic, many say that pilgrims throughout the Camino de Santiago would carry the empanada, not to eat it but as a way of transporting food and preserving it for longer. What is clear is that empanada gallega has been around for a long time with written evidence as early as the 7th century! Its link to Galicia is so strong that its even engraved on the Pórtico de la Gloria which is the front fascia of Santiago de Compostela’s cathedral which was built in the 12th century. Serve your empanada gallega as a lunch dish or as part of a tapas selection with a green salad and a cold glass of albariño.
### Albondigas
Authentic albondigas are a quick and popular tapas dish that can also work well as a mid-week meal for all the family served with rice or pasta.
My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.
### Pinchos Morunos
This is the closest to the authentic pincho morunos recipe famously served by the Belkhir family for over 50 years in Bilbao.
Pinchos morunos which translate to ‘moorish skewers’ are of North African origin and although majority of recipes tell you to use pork, authentic pincho morunos are made from lamb because pork meat is prohibited by Islamic dietary laws. The diced lamb is marinated overnight in a blend of North African spices before cooking them on a hot barbecue. The result are juicy Spanish skewers that will have your mind wandering to southern Spain and Morocco.
### Pan Tumaca
Every pan tumaca recipe will say the same, it’s all about the quality of ingredients!
Nothing beats the taste of some crusty bread rubbed with the ripest of tomatoes and drizzled with some quality extra virgin olive oil. It is the Catalans that claim the invention of Pan Tumaca or Pa amb Tomàquet (it’s proper name) based on a large number of articles and cookery books written but other regions such as Murcia, Valencia and Andalucía have also traditionally eaten bread rubbed with tomatoes. What is clear, is its peasant origin as a summer food eaten by farmers in the afternoon so they could hold their appetite until dinner was served. Because bread baking was done only once per week, the bread would dry quickly, so it makes absolute sense to rub tomato on to it to make it soft. Pa amb Tomàquet is often served at the start of a meal or as a side dish to some tapas or jamón ibérico. This is a great sharing dish if you serve the bread toasted on a board with some garlic cloves, a bowl of tomato pulp, olive oil and salt.
### Ensaladilla Rusa
Learn how to make an authentic ensaladilla rusa with this classic tapas recipe. Ensaladilla rusa is also known as Russian salad or Ensaladilla Olivier thanks to its inventor Lucien Olivier, a Russian chef who created this salad in his Moscow restaurant Hermitage around 1860. My grandma's tip when she made her ensaladilla was to pour a little bit of the oil from the bonito tuna into the salad. Traditionally served with a cold beer and some picos de pan breadsticks, ensaladilla rusa can be made in advance and served as part of a selection of tapas or as a side dish to grilled fish or barbecued meats.
### Chargrilled Butternut Squash with Goats Cheese Cream, Pomegranate and Pistachio Migas
This is a quick and delicious vegetarian tapas dish using butternut squash which I chargrill with a sprinkle of Ras el Hanout spice mix and a squeeze of lemon juice and serve with some creamy goat’s cheese, pomegranate seeds and topped with pistachio crumbs. The goat’s cheese cream and pistachio migas can be made in advance, so you only need to cook the butternut squash before you serve…so easy!
### Chorizo and Lentil Stew
Learn how to make a traditional Spanish Chorizo and Lentil stew with this classic recipe. The earthy flavour of slowly cooked lentils combined with some spicy chorizo sausage for the perfect winter warmer.
### Pan Fried Cod with Green Asparagus and Sobrasada Sausage
Wondering what to do with Sobrasada? What not enjoy this Sobrasada recipe with Pan Fried Cod.
I love the crispy skin and delicate flaky flesh you get from pan-frying cod loin. This is a great midweek meal, quick and tasty. The combination of fried sobrasada sausage with grilled asparagus and flaky cod works incredibly well.
### Vegetarian Paella
This freshly made vegetarian paella recipe can be the ideal mid-week meal but can also pack a load of flavour. It takes more skill to make a vegetarian paella taste flavourful and here’s my recipe that will help you create that.
### Fried Duck Egg with Sobrasada Sausage
Sobrasada is a traditional soft, chorizo style sausage from Mallorca made with ground pork, paprika, salt and other spices.
Because of their balmy semi-tropical climate, islanders in Mallorca and Menorca are unable to fully dry-cure their meat, as is done on mainland Spain. Instead, they preserve their meat by mixing it with a local type of paprika and age it for a short time. The result is sobrasada, a unique cured sausage that has a soft-spreadable texture which is ideal for cooking or as a spread. In this recipe, I fry the sobrasada sausage before spreading it on toast and topping it off with a crispy fried duck egg for a quick and tasty brunch dish.
### Chicken Tapas with Romesco Sauce
This is a great chicken tapas dish for any dinner party.
The romesco sauce can be made in advance and the chicken thighs can be cooked very quickly in a hot frying pan, grill or barbecue and finished in the oven. You can serve it as an individual dish or as a platter for everyone to help themselves. This dish is also a very healthy option for a mid-week dinner when served with a side salad.
### Abanico Iberico Pork with Peppercorn Sauce
A quick and tasty main course using Abanico Iberico pork and served with a fiery peppercorn sauce that will impress anyone.
Abanico Iberico is the part that wraps the ribs from the outside. It is a thin piece of Iberian pork, rich in fat streaks, which makes it perfect for pan cooking, grilling or cooking on the barbecue, giving you a tasty, juicy and crispy piece of pork. The name of this cut of meat comes from its form, which looks like a Spanish hand fan. A very important advice when it comes to cooking Abanico Iberico is not to take the fat away, because it is what gives the flavour to the dish that we are going to prepare. The sauce is made in the same pan you cook the pork, ensuring all the roasting flavours are kept.
### Croquetas de Bacalao
Mastering a set of croquetas de bacalao is like getting your Yorkshire puddings spot on, once you get the right recipe quantities, you can do them all day long.
Croquetas de Bacalao is a traditional tapas dish that can be made with a wide variety of fillings but salt cod croquetas must be up there as one of the original croqueta recipes. Spanish croquetas are not made from mashed potatoes but from a flavoured thick béchamel, which is made in advance and then rolled in flour, egg and breadcrumbs and fried until golden brown. The outer layer stays crispy whilst the inside becomes oozy and creamy.
### Iberico Pork Wellington
I cannot explain how good this recipe is! It’s got everything, beautiful melt in the mouth presa iberica, earthy mushroom pate, creamy serrano ham and crusty pastry. You can prepare your iberico pork wellington in advance and place it in the oven, once your dinner party arrives. One whole wellington serves six people with some side dishes.
### Paella Rice with Rabbit, Chickpeas and Rosemary
Rabbit is very often used in paella recipes. It is such a wonderful meat and incredibly cheap! Ask your butcher to prepare it for you, saving you time. The shoulders and spare bones can be used to make a delicious rabbit stock used in this recipe.
### Sticky Raisin Cake with Pedro Ximenez Toffee Sauce
This Spanish cake recipe is a variation from a classic sticky toffee pudding using moscatel raisins soaked in coffee and baked into a gooey sponge that is served with a rich toffee sauce made from sweet Pedro Ximenez sherry. It is an indulgent Spanish pudding that will see your dinner table with empty plates at the end of the meal.
### Turron Cake
A quick and easy Spanish cake recipe using Spain’s famous soft almond turron. The turron is melted into a cream and set in the fridge on a bed of crushed biscuits. This tasty turron cake can be made in advance and taken out of the fridge half an hour before serving for the cream to soften.
### Watermelon Gazpacho with Feta Cheese and Basil Oil
I love using fresh fruit in gazpacho soups. In this recipe, I use fresh watermelon for a fruity and refreshing touch to this classic Spanish cold soup. This recipe is the ideal summer starter when you have guests and a barbecue on the go. You can make the soup the day before and store it in the fridge. This will help the flavours in the soup to blend better. Serve it really cold and garnish with some chopped feta cheese, watermelon, toasted croutons and a drizzle of basil oil. You can also add other ingredients such as crab meat with chopped avocado or thinly sliced ibérico ham with chopped hard-boiled egg.
### Mascaro Gin 9 Gin and Tonic
A classic Spanish gin like Mascaro’s Gin 9 which is made exclusively from wild juniper from the Penedes area of Catalunya only needs simple preparation to make a stunning gin and tonic. Gin 9’s herbal and aromatic nose works really well with a sweet citrus kick from a chunky piece of freshly cut pink grapefruit, some kaffir lime leaves to enhance the floral touches in the drink and some crushed juniper berries to enhance the main ingredient used in the distillation process of the gin.
### Sikkim Privee Gin and Tonic
Sikkim Privee is a delicious Spanish premium gin distilled six times from a base of Indian red tea, wild coriander, juniper and flower essences. In this gin and tonic recipe, we pair it with fresh rosemary, cardamom pods and caramelised orange for a sweet and herby flavoured gin and tonic.
### Sikkim Greenery Gin and Tonic
Sikkim Greenery is our delicious Spanish apple gin distilled six times from a base of Indian red tea, different apple varieties, juniper and flower essences. In this gin and tonic recipe, we pair it with fresh granny smith apple and mint leaves for a refreshing gin and tonic.
### Sikkim Bilberry Gin and Tonic
Sikkim Bilberry is our delicious Spanish Blueberry gin distilled six times from a base of Indian red tea, wild blueberries, juniper and flower essences. In this gin and tonic recipe, we pair it with fresh blueberries and lime peel and serve it with some Parma Violets sweets which taste exactly the same as this colourful fruity gin and tonic.
### Sikkim Fraise Gin and Tonic
Sikkim Fraise is our delicious Spanish Strawberry gin distilled six times from a base of Indian red tea, wild strawberries, juniper and flower essences. In this gin and tonic recipe, we pair it fresh strawberries, basil leaves and crushed Szechuan peppercorns for a colourful fruity gin and tonic which is the ideal party drink for a summer barbecue or wedding.
### Spanish Fried Breakfast
This Spanish breakfast recipe is guaranteed to be a winner!
I could not resist making this adaptation of a classic English breakfast using traditional Spanish ingredients like soft cooking chorizo, smoked pancetta and morcilla black pudding and serve them with a crispy duck egg and fried bread.
### Spanish Scrambled Eggs with Black Pudding
A Spanish Eggs Recipe that can be whipped up in minutes!
Morcilla de Burgos is a traditional Spanish black pudding that originates from Castilla y Leon. It has a dry firm texture, due to the inclusion of rice, and shows a moorish influence in the use of cumin as a seasoning. This is a quick and tasty cooked breakfast or brunch dish. I like to fry the morcilla in hot oil until it is crispy on both sides and then spread it on some toasted bread before I spoon over some silky scrambled eggs.
### Xoriguer Gin and Tonic
A classic Spanish gin like Xoriguer from Mahon in Menorca, only needs simple preparation to make a stunning gin and tonic. Xoriguer’s floral and aromatic nose, together with its warm and herbaceous notes needs a sharp citrus kick from a chunky piece of freshly cut lemon peel, some crushed juniper berries to enhance the main ingredient used in the distillation process and a crisp tonic water like Schweppes 1783.
### Iberico Pork Secreto with Fennel, Onion Puree and Oloroso Pan Juices
This delicious Iberico Pork Secreto recipe is the ideal main course for a dinner party. The onion puree can be made in advance and cooking the iberico pork and fennel only takes a few minutes. The oloroso sherry sauce is made ‘a la minute’, so you can show off your chef skills to your guests.
### Buñuelos - Iberico Ham and Manchego Cheese
Cheese Buñuelos are a traditional Spanish fritter, made from a light and fluffy choux paste, which melts in your mouth.
They are perfect as a party snack or as part of a selection of tapas. You can make the mix in advance and lightly fry them before you serve them. Spanish buñuelos are typically flavoured with ham, cheese, salt cod or black pudding but they can easily turn into a sweet fritter, dusted with sugar and cinnamon.
### Fried Puntillitas with Squid Ink Aioli
Puntillitas are a type of baby squid which is quickly fried in a special flour and served in tapas bars all over Andalucía. The name is a diminutive of the word punta, which means point due to the pointy shape of this tiny squid. The secret to perfectly fried puntillitas is to work quickly when preparing them and frying them. The oil needs to be hot, so the flour seals itself all around the squid and doesn’t start to soak the oil and become greasy.
### Xoriguer Gin Cured Salmon
Xoriguer Gin proves to be a gorgeous flavouring for salmon in this summery recipe. You can ask your fishmonger to trim and pin-bone the side of salmon if easier. This is a great party food that you can make in advance and serve freshly sliced on toasted sourdough bread with pickled onions, lemon wedges and sour cream.
### Caramelised Torrija with Idiazabal Cheese Ice Cream
Torrija is an old Spanish dessert typically served during Easter. It’s peasant origins are debated, although there is documented evidence of the dish as early as the 15th century in a book by Juan Del Encina, who recommends torrijas as a post-pregnancy recovery food! Its link to Easter is not clear, although many suggest that torrijas began to get served during Easter due to the large amount of bread available as people did not eat meat during holy week. Torrija is traditionally made from thick slices of stale bread dipped in a mixture of milk, eggs and sugar, before frying it on both sides until golden brown and dusted with cinnamon and sugar. I like to make my torrija with brioche instead of standard white bread, it makes the torrija more special. In this recipe, I pair my torrija with some homemade idiazabal cheese ice cream, a popular Basque cheese made from ewes milk.
### Iberico Pork Fillet with Pedro Ximenez Sauce
A great dinner party main course, using Iberico pork fillet roasted in the oven and served with a glossy Pedro ximenez sherry sauce that will impress anyone. The sauce is made in the same pan you cook the pork fillet, ensuring all the roasting flavours are kept.
### Carabinero Prawn Ceviche
Carabinero prawns work so well in a ceviche. The prawns have such a beautiful sweet flavour that they balance so well when you marinate them in lime juice. In this dish I serve them with some pink lady apple puree, fresh granny smith apple, chopped coriander, chilli and a drizzle of lemon infused olive oil for a tasty and delicate start to a meal.
### Chargrilled Chorizo with Escalivada and Chickpea Puree
Escalivada is a roasted vegetable dish, typical from the regions of Cataluña and Aragon. Its' name comes from the Catalan verb escalivar, which is the process of cooking food slowly very close to the embers of a barbecue. It is a simple dish, with rural origins, made from roasted aubergine, peppers, tomatoes and onions. Typically served warm or at room temperature with crusty bread, escalivada works well as a garnish to both meat or fish dishes. In this recipe, I pair it with some chargrilled smoked chorizo sausage and a creamy chickpea puree for the perfect barbecue dish.
### Ajoblanco Recipe
Ajoblanco is a cold almond soup, known as the ‘white gazpacho’ and typical of Andalucian gastronomy. It’s origin is either Roman or Greek but depending on where you are in Andalucia, each county or village claims its invention and dispute the right way of preparing it. The one thing that everyone agrees on, is it’s peasant origins and that is served very cold during the summer months. Ajoblanco is simple to make, all you need is some blanched almonds, stale bread, garlic, water, salt, olive oil and a blender. The soup needs to be made in advance to ensure is very cold when serving it. Depending where you are in Andalucia, Ajoblanco is garnished in a variety of ways. In Malaga, they tend to serve it with moscatel grapes and slices of apple or melon but these days. Ajoblanco is widely served by all the top chefs in Spain, so we can now see more creative garnishes such as Ajoblanco with cured anchovies with strawberries!
### Warm Galican Steak Salad with Anchovy and Caper Vinaigrette
I love a good steak salad, especially if the meat has been barbecued. The charred flavour of the steak works incredibly well with my anchovy and caper vinaigrette. I always use Cantabrico anchovies; they are regarded as the best anchovies in Spain. The size of each anchovy fillet is twice the size of a conventional supermarket anchovy. They are hand filleted outside a small fishing village called Castro Urdiales. Their texture is soft and very creamy with hardly any pin bones on them. They are also not too salty, so they are a great ingredient to use in pasta sauces, dressings or as a seasoning ingredient on barbecued steaks or roasted lamb. In this recipe, I use sirloin steak from 8 year old cattle from my butchers located in Lugo (Galicia). Galician beef tends to have more fat than standard British beef, so the flavour of the steak when cooked on a barbecue tends to be meatier. If you can’t get hold of Galician sirloin, a well hung sirloin steak will do the trick.
### Greenbriar Cocktail
The perfect Sherry Cocktail to quench your thirst!
The Greenbriar Sherry Cocktail is not a Julep but a sherry and dry vermouth version of the gin based Derby Cocktail with the inclusion of fresh mint and peach bitters.
You can shop our range of Spanish Sherry wines and Spanish Fortified Wines here.
### Dunlop Cocktail
Learn how to make the perfect Sweet Sherry Cocktail.
Now that sherry is relatively well understood and publicised, more contemporary cocktail menus should experiment with sherry cocktails. There is a wide range of sherry wines that carry a broad range of flavours and textures from the brightly acidic Fino and Manzanilla to the syrupy, rich Pedro Ximenez sweet sherry. The Dunlop, as listed in the Savoy, calls simply for rum, fortified wine, and Angostura bitters. My recipe uses a Spanish rum called Dos Maderas, a blended 5-year-old rum aged for a further three years in ex-sherry casks, giving the finished product a wonderful sweetness and depth. I complement the rum with a shot of rich, toffee-flavoured Lustau East Indian Sherry, brightening the whole drink with a lime twist. This is a sit back, relax and enjoy kind of cocktail.
### Coronation Cocktail No.1
Enjoy our Coronation Sherry Cocktail No.1
This classic sherry cocktail recipe has been adapted from Harry Craddock’s 1930 book The Savoy Cocktail Book. We have a range of Spanish Sherry Wines to choose from to help make this cocktail. Click here to buy!
### The East India Cocktail
Our East India Sherry Cocktail recipe will be sure to get the tastebuds going!
The first mention of an East India Sherry Cocktail appears in Harry Johnson’s 1882 Bartender’s Manual. I have taken my recipe inspiration from Harry Craddock’s Savoy Cocktail Book but using a Spanish Pedro Ximenez brandy and a delicious Spanish orange liqueur instead of Grand Marnier.
### East India Cocktail
Our East India Sherry Cocktail recipe will be sure to get the tastebuds going!
Love the blend of aged sherry and super dry white vermouth. In this classic sherry cocktail, I have used Aurora Amontillado which carries a pungent and penetrating bouquet of hazelnuts, burnt caramel and wood notes of pleasant complexity. The dry vermouth straightens the drink whilst the touch of sugar syrup and orange bitters balances the drink to perfection.
### Duke of Marlborough Cocktail
Try out our delicious Duke of Marlborough Sherry Cocktail.
As far as vintage cocktails go, the Duke of Marlborough Sherry cocktail it’s slightly less intoxicating than most, being made with vermouth and sherry. Instead of using orange bitters like the traditional recipe, I have used Spanish bitters which provide the drink with a beautiful orangey floral touch. It was during the mid-1800s that Spanish Bitters were first found and celebrated for their medicinal benefits but it was the botanical profile and flavour that was really of interest, allowing me to build on the citrus and floral base by removing botanicals which were no longer deemed safe for consumption, whilst replacing them with ingredients which would complement and enhance the primary flavours but at the same time work in harmony with the many spirits used in bars around the world today. Get started by shopping our Spanish Sherry Wines and Spanish Liqueurs right here.
### Cupid Cocktail
Try our Cupid Sherry Cocktail today.
This is a delicious and simple sherry cocktail to make. I took the recipe from Harry Craddock’s Savoy Cocktail book. The blend of whole shaken egg and aged oloroso is incredible whilst a touch of cayenne pepper gives body and spice to the drink. A must try!
### Barbecued Lobster with Mojo Verde Sauce
Barbecued lobster sounds like a treat but these days Scottish lobster is widely available, so fishmongers tend to run lobster promotions during the season making it a more affordable to buy than many people think it is. This dish is so easy to prepare, cook and serve that it will make your barbecue dinner party look and taste so special with very little effort. The mojo verde sauce can be made in advance and the lobster only takes 10 minutes to cook on the barbecue.
### Barbecued Suckling Pig
This is the best suckling pig recipe I’ve made. The crackling is super-crunchy, the meat just falls apart and the prep work is minimal. There is no need to score or puncture holes in the skin. The day before, the suckling pig is poached in the oven for 3 hours in a bed of vegetables, aromatic herbs, wine and stock until the meat is soft and tender. The cooked suckling pig is then sandwiched between two baking trays with some weights on top, pressing the meat down and kept in the fridge overnight. The next day you only need to light your barbecue, brush the suckling pig with oil and cook for about 10 minutes on each side or until crispy. My search is over for the perfect suckling pig recipe.
### Fino Martini
A blend of Gin and Sherry, the perfect Sherry Cocktail.
I am a big fan of substituting dry vermouth with fino in a dry martini. The result is way more interesting and provides the drink with a salty and yeasty finish, which works well with any dry gin. I tend to keep the fino in the stirring glass rather than draining it. It does make the drink a wet martini with a 2:1 ratio but it is after all a ‘fino martini’.
### Oloroso Martinez
Learn how to make the perfect Sherry Cocktail with our Oloroso Martinez Recipe.
The Martinez Sherry cocktail may be a predecessor to the martini, but these drinks could hardly be less alike. A classic Martinez starts with equal parts of gin and sweet vermouth, then you add a teaspoon of maraschino liqueur and either Angostura or orange bitters. My sherry variation, substitutes the gin with a stunning aged oloroso sherry and balances the sweetness of the vermouth with a touch of maraschino liqueur and a dash of kirsch gives the drink an extra quick.
### Seafood Paella
Seafood Paella recipe for 4 that's guaranteed to impress!
Check out our seafood paella recipe using fresh tiger prawns, monkfish, squid and mussels. This dish looks stunning and it is the perfect seafood paella recipe to feed a crowd at a dinner party. You can also vary the choice and quantities of seafood. Using lobster or langoustines for example, will make the dish extra special.
There are many variations to the classic seafood paella recipe. In Catalunya, they have the tradition of including pieces of chicken, pork, rabbit, duck or sausage in their seafood paellas. In Valencia, where they claim the dish as their birthright, chef Llorenç Millo remarks that “paella has as many recipes as there are villages, and nearly as many as there are cooks". To me, an authentic seafood paella has two key ingredients, a homemade stock made with fish bones and shellfish and the freshest of Spanish seafood you can get, simple.
### Adonis Cocktail
Try our classic Adonis Sherry Cocktail.
The Adonis sherry cocktail dates back to the mid-1880s. It was named in honour of the first Broadway musical to run for more than 500 performances. It is one of the first sherry cocktails to become popular. It is a simple cocktail to make, low in alcohol and perfect as a pre-dinner aperitif. You can find all our Sherry Wines available to purchase here.
### Roast Galician Sirloin of Beef, Caramelised Carrots, Braised Shallots and Sherry Juices
The perfect Sunday lunch dinner of Roasted Galician sirloin of beef, served with roasted veggies, braised shallots and pan juices made with amontillado sherry. A traditional British dish with Iberian flavour.
### Chicken Paella with Sherry Vinegar
Learn how to make a simple Spanish chicken paella.
This is a simple chicken paella using sherry vinegar to bring a touch of acidity that works incredibly well. The sherry vinegar cuts through the traditional base of tomato, paprika and saffron often used in paella dishes, lifting the dish and bringing lovely freshness.
### Watermelon and Goats Cheese Salad with Honey and Rosemary Oil
Try this gorgeous salad of chopped watermelon and creamy goats cheese, flavoured with rosemary oil, poppy seeds and drizzled with orange blossom honey. Simple, refreshing with big flavours!
### Smoked Beetroot, Goats Cheese and Pickled Shallot Salad
This is a very ‘chefie’ salad but it is quick and easy to make and looks good. To smoke the beetroot, you can either use a smoke gun or for a more rustic method, you can burn some woodchips on a steel tray with the beetroots sitting on rack covered with tin foil. The sweet smokey beets work really well with a creamy goats cheese and the use of pickled shallots brings acidity to the mix.
### Barbecued Sardines on Toasted Sourdough with Walnut Pesto
I love barbecued sardines, they are one my best childhood memories, sat eating them with my Dad in a restaurant called Hogar del Pescador (Fisherman’s Home) in Santurce’s port. Santurce is the capital of cooking fish on charcoal. It is there where you can taste rich and perfectly charred sardines with buckets of young fizzy txakoli. There is even a popular song about Santurce’s sardines known in the whole of Spain. So yes, Basque food even has hit record songs. The best part of eating sardines is to do it with your fingers and laying the sardines on some bread to soak the oils before you eat everything.
### Paella Rice with Spiced Duck and Wild Mushrooms
Try our new duck paella recipe!
Often used in Asian cuisine, duck and rice are a great combination. In this recipe, I make a Paella version out of these two ingredients, rolling the duck breasts in Chinese five-spice and making an aromatic saffron rice with spring onions and wild mushrooms. The result is delicious, think juicy spicy duck pieces combined with aromatic rice and earthy wild mushrooms.
### Galician Steak Tartare
Galician Steak Tartare is the modern version of steak tartare which you often see served with a raw egg yolk was first served in French restaurants in the early 20th century. What is now generally known as steak tartare was then called steack à l'Americain and was served without an egg yolk and with tartar sauce on the side, which is why the modern variant has the word tartare linked to it. Over time, the distinction between steack à l'Americaine and steak tartare has disappeared.
### Huevos a la Flamenca
This is a quick and tasty dish of baked eggs cooked in a tomato sauce made with onions, garlic, smoked paprika and roasted peppers, topped with crispy serrano ham and spicy chorizo sausage. Flamenca eggs are a typical dish from Andalucia and work perfectly as brunch or mid-week dish. To these basic ingredients, I have added some green peas and finely grated manchego cheese just before I bake the eggs in the oven. You could also add some crispy fried potatoes, chickpeas or big butter beans if you want the dish to become more substantial. I like to serve huevos a la flamenca with some griddled bread.
### Wood Fired Milk-Fed Lamb
As you probably know, I love cooking in wood fired ovens, there’s something seriously intense about the heat from cooking near direct flame, and lamb works so well, I was recently sent a sample of a milk fed leg of lamb from Spain, from importer Basco Fine Foods and when it arrived, it really was a tiny leg of lamb, and very delicate looking, milk fed lambs are still not weaned from their mothers, and a real delicacy…yes I did feel a little pang of guilt as I watched the lambs prancing around the local fields…but I wanted to try this delicacy. The milk fed lamb was so sweet and had a lovely slight gaminess, was tender and juicy to eat, a real revelation, and unlike any lamb I had tried before, it worked really well with the sweet roasted veg… and my new favourite beer a honey and rosemary ale from Spain called La Socarrada which was perfect with a slight sweetness and citrus acidity.
### Presa Iberica Burger with Piquillo Peppers and Manchego Cheese
An unusual way of serving presa iberica but trust me, it works. I don’t think I have ever tasted such a light burger in my life. Presa iberica is a very marbled cut so it lends itself well to making burgers from it. It is also the most expensive meat cut from the Iberico pork, so this burger will be a special treat to anyone. I haven’t added any spices or seasonings to the mince mix because I just want to taste the delicious flavour of the presa and not to hide it with other flavours but if you prefer to add some spice or heat to the mix, it will also work well.
### Prawns with Garlic and Lemon
This is a quick and easy prawn tapas dish using fresh prawns cooked very quickly in olive oil, garlic and a good squeeze of lemon juice. These tasty garlic prawns are a perfect mid-week meal, served on toasted bread with a side salad. The secret to making tasty garlic and lemon prawns is to flash cook the prawns in very hot oil, making sure you don’t overcook them and adding the fried garlic slices, parsley and lemon juice right at the end just before you serve them.
### Gambas Pil Pil
Quick and easy Gambas Pil Pil recipe.
Gambas pil pil is a quick and easy traditional tapas recipe made with fresh prawns cooked very quickly in good quality olive oil, garlic and chilli and served sizzling. This classic Spanish tapas dish is the perfect dinner party starter, so make sure your serve your Gambas Pil Pil with a good loaf of crusty bread and some red wine. Your guests will definitely want to mop the tasty sauce!
### Barbecued Iberico Pork Ribs with Quince Glaze
Nothing beats some sticky barbecued ribs, especially if the coated in a delicious sweet and sour glaze. I first tried this dish at Ember Yard in London and instantly fell in love with it. Pork and quince work so well together and the caramelised flavour these barbecued ribs produce, you cannot get from a classic barbecue sauce. The secret to this dish is to slowly cook the ribs in a liquid spiced up with herbs and spices until the meat is tender and finishing them on a hot barbecue coated with the quince glaze.
### Barbecued Galician Sirloin Steak with Chimichurri Sauce
This traditional chimichurri recipe is incredibly versatile. Serve it over beautifully charred steaks or as a sauce for a mixed grill. It’s also perfect with grilled chicken or seared tuna. The origin of the name ‘chimichurri’ is a little less clear. Food historians tend to agree that chimichurri was invented by cowboys or gauchos to give flavour to the meat they cooked over open fires out on the prairies. As for the origin of the word, one story says that the word chimichurri comes from the name of an Irish or Englishman who is rumoured to have joined in the fight for Argentina’s independence. His name Jimmy Curry was difficult for the Argentinians to pronounce; hence his sauce became known as chimichurri. A more convincing story suggests that the name comes from the Basque tximitxurri, which translates to ‘a mixture of several things in no particular order’ thanks to Basque settlers who arrived in Argentina in the 19th century.
### Pastéis de Nata
Pastéis de Nata are traditional Portuguese custard tarts made from a rich egg custard flavoured with cinnamon and lemon and a shatteringly crisp puff pastry. The best place to eat these delicious Portuguese tarts is in the Belém quarter of Lisbon, in the Antiga Confeitaria de Belém an old patisserie shop dating back to 1837, where thousands of Pastéis are sold every day. If you haven’t got time to make puff pastry from scratch, you can use ready-made all butter puff pastry. The secret to making good Pastéis de Nata is to get your oven very hot and make sure you brown the tarts really well, almost to the point they look burnt. They are best eaten warm the day they’re made.
### Barbecued Piri Piri Prawns
Piri Piri sauce (also known as peri-peri) is arguably Portugal’s most famous sauce. The word Piri-Piri or peri-peri comes from the Swahili for ‘pepper-pepper’ due to the fiery African birds-eye chilies used in the sauce. These hot chillies originate from Mozambique, where it was adopted by Portuguese settlers. The peppers and the sauce are common in several parts of Africa including South Africa, Angola, Namibia and Mozambique.
Traditionally, piri piri is made by grounding all the ingredients in a pestle and mortar. These days a simple blender does the trick with a splash of olive oil to loosen the sauce. Chicken, beef, pork and prawns taste great with piri piri sauce. To make a basic Piri-Piri sauce all you need is a handful of red chillies or birds eye chilies if you feel strong, paprika, olive oil, garlic and lemon juice, that’s it. For best results, marinate your chosen food in piri piri overnight or at least for half an hour so that the flavour goes right in. Regularly basting your food while it sizzles away is also key.
### Pork Cheek Cannelloni with Truffle Cream
I first had this dish at a restaurant called Forn de Sant Joan in Palma de Majorca. I love the combination of rich slowly braised pork cheek wrapped in beautiful pasta and the creamy truffle sauce topped with gratinated cheese. The pork cheek filling carries bags of flavour and it retains its moisture, so the cannelloni won’t be dry when you serve them. You can prepare this dish well in advance, by making the pork cheek filling and truffle cream the day before. You can either buy some fresh pasta sheets or you can make your own pasta.
### Salt Baked Sea Bass
Salt baked sea bass is a great dish to serve at a dinner party. You can prepare the salt crust and fish in advance, baking it in the oven while you are having your starters. The egg whites make the salt go hard, creating an oven shell that keeps the fish beautifully moist. You can serve the baked sea bass at the table, breaking the salt crust in front of your guests for a bit of theatre to your meal. Salt baked fish works well with some boiled new potatoes, a green salad and either a mustard and honey vinaigrette or a delicious hollandaise sauce.
### Pulpo a la Gallega
Pulpo a la Gallega or Pulpo a Feira (Galician name meaning ‘fair style octopus) is a traditional dish from the region of Galicia. It is the main dish during the patron saint festivities of the city of Lugo. Cooking fresh octopus is not such a daunting process, the key to it, is to get the right timing on the cooking of the octopus, so you don’t end up with the octopus being too tough or too soft. Fresh octopus needs to be tenderised before cooking by pounding it heavily to avoid the dish becoming rubbery. Traditionally, this is done by hitting the octopus against a wall or stone. At home, you don’t need to do this…freezing the octopus helps the meat tenderise. Traditionally, pulpo is cooked in a copper cauldron, allowing 12 minutes per 1kg of octopus. Pulpo a la gallega tends to be paired well with a young red wine, ideally slightly chilled.
### Grilled Asparagus with Manchego Cheese and Romesco Sauce
This is a great tapas or starter for any dinner party. The romesco sauce can be made well in advance and the asparagus can be cooked very quickly in a hot frying pan, grill or barbecue. You can serve it as an individual dish or as a platter for everyone to help themselves. This dish is also a very healthy option for mid-week dinner with a piece of grilled fish. Romesco sauce is a classic Spanish red pepper and almond sauce, very similar to pesto which originated in the city of Tarragona. Romesco sauce works really well as a dip, with any type of fish or chicken dish or as a flavouring ingredient to soups, sauces or dressings. Romesco sauce is traditionally served with Calçots, a young tender spring onion which is barbecued and eaten whole, once dipped in plenty of romesco sauce.
### Roast cod with chickpeas, smoked paprika and spinach
A traditional Spanish Easter dish called ‘potaje de vigilia’ which is typically served on Good Friday.
The dish uses salt cod as the main ingredient following the catholic prohibition of eating meat on this day. It is considered to be the most popular dish within Spain’s Easter gastronomy. I have modernised this recipe slightly and introduced fresh cod loin which is widely available, although monkfish, sea bass or even salmon will also work really well too. The original recipe uses dried chickpeas, soaked in water the day before and then slowly cooked with garlic, onions, bay leaf and paprika for around 2.5 hours. Instead, I have used tinned chickpeas to make the dish far quicker to make.
### Salmorejo Recipe
Salmorejo is a cold tomato soup typical from Córdoba, which has rapidly evolved from it’s peasant origins to a truly gourmet dish, widely served by all the top chefs in Spain and reaching International recognition. Salmorejo is a healthy soup, low in calories and perfect to serve as a starter or aperitif on a hot summer’s day. Cordobeses believe that the secret to a good salmorejo is the bread that they use, which always needs to be telera bread, a traditional white bread from Córdoba baked into the shape of a montera or bullfighter’s hat.
### Morcilla with Piquillo Peppers and Quail Eggs
This is a quick and easy tapas dish of crispy morcilla sausage, a traditional black pudding from Spain, made with rice and spices and served on a bed of roasted piquillo peppers, topped with fried quail eggs.
### Patatas Bravas Recipe
Patatas bravas are probably the most popular tapas dish in the world but being truthful a lot of Spanish bars and restaurants in the UK get it so wrong when preparing them. In Spain, purists of bravas see Madrid as the mecca or capital of patatas bravas and in particular, a bar called Docamar located in Quintana, who have specialised in these fiery fried potatoes for over half a century and sell over 1.5 tonnes of potatoes every weekend.The two key ingredients to a good plate of patatas bravas are the potatoes and the bravas sauce. Always use fresh potatoes and choose a variety that is neither too wet nor too dry. I tend to use Russet or Maris Piper. A potato that is too wet has a low solids content and will tend to have a waxy, soggy texture when fried. Potatoes that are too dry tend to be too hard and crunchy when fried. The potatoes are always cut into irregular chunks of about 1 to 1.5 inches and fried in two stages. The first stage is on a low heat to cook the potatoes and the second stage is on a high heat to brown them on the outside and make them crispy. Authentic bravas sauce is not fully made out of a spicy tomato sauce but instead it is made from a velouté sauce made with onions, garlic, spicy paprika, flour, fresh tomatoes and chicken stock. The sauce needs to be spicy but without being too hot. It can be made in advance and served in a bottle, just like Docamar do, so your guests can pour as much or as little bravas sauce as they want. You can also make it in advance and freeze it.
### Piquillo Peppers Filled with Salt Cod
This is a classic Basque recipe of whole piquillo peppers filled with a delicious salt cod béchamel and served with a red pepper sauce. Piquillo peppers are often stuffed with meat, fish or seafood, and served as tapas. They are a variety of chilli with a sweet taste and no heat, traditionally grown in Northern Spain near the town of Lodosa in Navarra. Its name is derived from the Spanish for little beak. Typically, the peppers are handpicked between September and December. They are roasted over embers, which gives them a distinct sweet flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.
### Bomba Rice with Clams and Girolles
Arroz blanco is a typical Spanish dish made from short grain rice, garlic, water or stock and usually served as a side dish. In the Basque country, clams or cockles are added to the arroz blanco to make a delicious seafood style rice, typically served as a starter. In this recipe, I keep the simplicity of cooking a classic arroz blanco but I take the rice to another level by using some meaty girolle or chanterelle mushrooms, paired with some sweet clams. If you cannot get hold of any girolles, any type of wild mushroom will work well, even chesnut or Portobello mushrooms.
### Almejas a la Marinera
Learn how to make this simple Galician Almejas a la Marinera recipe
This recipe is not to be confused with ‘Clams in Salsa Verde’ which is a Basque dish made with fresh clams cooked in a green sauce made out of garlic, fish stock and chopped parsley. Marinera sauce is a red sauce made with fresh tomatoes, paprika, onion, garlic and white wine. This recipe comes from Galicia, particularly from the area of Rias Baixas where the famous Albariño white wine is made.
### Baby Squid with Caramelised Onions and Peppers
A popular Basque recipe of fresh baby squid with caramelised onions and green peppers called ‘chipirones a lo pelayo’. They say that the recipe originated in a bar in the fishing village of Getaria around the 1900s when fresh squid was widely available. The owner, Don Pelayo Manterola asked his wife to prepare squid in a different way to the usual squid cooked in its own ink sauce, the rest is history. There is different ways of preparing squid pelayo. You can either sauté the squid very quickly and serve it on a bed of caramelised onions and peppers but be careful not to overcook it or you can slowly stew the fried squid in the caramelised onions, txakoli wine and brandy until soft and tender, so the flavours are more intense. I let you guess which one I prefer…
### Poached Pears in Red Wine with Lemon Curd Ice Cream
Peras al vino are a classic Spanish dessert from La Rioja. The poached pears are very slowly poached in red wine, sugar and spices until tender and served cold with a drizzle of the cooking liquid and some whipped cream or ice cream on the side. This recipe serves the delicious poached and spiced pears with lemon curd ice cream - a flavour that doesn't get the attention it deserves! While poached pears are quite popular, this specific dessert idea is OLD SCHOOL, often seen in 1980s restaurant menus but nowadays long lost. The secret is to make a good cooking liquor that penetrates and flavours the pears well.
### Clams with sherry and Iberico ham
I LOVE this recipe. The flavoured ham oil coats the clams beautifully and acts as a seasoning agent, whilst the fino sherry brings the whole dish to life. I love cooking with sherry and this is a simple example of how well sherry tastes in sauces. You can use dark sherries such as amontillado and oloroso on roasted meats, dark gravy sauces and marinades whilst fino and manzanilla sherries work well with seafood and creamy sauces. The creamy but full bodied flavour from the fino sherry, contrasts incredibly well with the sweet clams and salty iberico ham. An easy tapas dish, that looks good and tastes better.
### Baked Apples with Raisins and Rum Caramel Sauce
I cannot think of an easier and comforting dessert recipe at this time of the year than slowly baked apples with caramel sauce. Baked apples are a traditional recipe in Spain called Manzanas Asadas. I always remember my nana’s recipe using delicious russet apples stuffed with butter, sticky raisins and brown sugar. This is my version of her recipe by simply adding fresh orange zest and ground cinnamon to spice the butter mix and making a light rum caramel sauce seasoned with sea salt to coat the roasted apples. You can also serve them with some warm custard.
### Turron Ice Cream with PX Raisins
I go through phases with turron, sometimes I love it and sometimes I cannot see the stuff. I grew up eating vast amounts of this sweet almond paste nougat, so I am not surprised of my love and hate relationship. But there is one simple dessert recipe that takes turron to another level and that is ice cream, even my wife can’t get enough of it. Turron blends really well into custard and makes a great almond base ice cream. I like to pair this ice cream with juicy raisins dipped into a reduction of Pedro Ximenez sherry. Oh my word…the syrupy sherry sets like honey as soon as you spoon it over the ice cream and the raisins cut beautifully through the creamy ice cream. Turron is back on my fav list.
### Baked Cheese with Roasted Garlic and Thyme
This is a great sharing dish that works well as part of a tapas night in. You can have the cheese prepared in advance and simply place in the oven before serving. The best bit of the dish is the roasted garlic paste and how well it works with the melted cheese. It provides depth and makes the flavour turn BIG. You can also use this paste in fillings, sauces, mashed potatoes, brushed on roasted meats or even in sausage rolls! I like to serve it with toasted bread pieces, celery sticks and grilled chorizo sausage but you can serve it with other garnishes of your choice, whole nuts, dried fruits or cured meats.
### Presa Ibérica with Café de Paris Butter
First time I tried Café de Paris butter, I was a commis chef in a busy banqueting hotel in Harrogate. It simply blew my head off. The complexity of flavours, its silky richness and how well it paired with a grilled steak, made this dish one of those dishes that sticks in your mind forever. You hardly see Café de Paris butter served in many restaurants these days. Perhaps it is better that way, so it keeps its retro status. Making Café de Paris butter at home is so easy and it will pair well with your favourite steak. The butter can be made in advance and it is typically flavoured with a mixture of herbs, spices, and other condiments such as mustard, anchovies and Worcestershire sauce. On this recipe, I use presa ibérica, a shoulder cut from the Iberian black pig fed on a diet of grass and acorns. Presa pairs incredibly well with the butter and breaks the norm of using beef.
### Arroz con Leche with Caramelised Peaches
Arroz con leche is the Spanish version of a rice pudding. In Spain, rice pudding tends to be served cold but I prefer it baked and served at room temperature. A well-made rice pudding can be a great dessert but be careful not to overcook it or you will end up with mushy sweet rice. In this recipe, I serve the rice pudding with roasted peaches cooked in sugar caramel. Make sure you drizzle the caramel sauce on the creamy rice pudding.
### Chicken and Chorizo Paella Recipe
This is my basic chicken and chorizo paella recipe. Using the two most popular ingredients commonly seen in paella recipes out there, chicken and chorizo sausage. There are 3 basic ingredients that you need to have in your cupboard in order to make authentic Spanish paella; paella rice, smoked paprika and Spanish saffron. The rice should be short grain and never long grain. These days you can easily find paella rice in most deli shops and stores out there but keep an eye for either rice from the bomba, bahía or senia varieties, these are the best known. The smoked paprika or Spanish ‘pimentón de la vera’ is an intense spice made from roasted and dried red peppers mainly from the region of Extremadura, again widely available in deli shops. You can either use sweet or spicy pimentón depending on how much heat you want to give the dish, I prefer to use sweet paprika. The saffron is the key ingredient that provides the aroma and colour to the dish. Use Spanish saffron from La Mancha region, it is considered to be the best in the world. The method of cooking this paella is very simple as I don’t use an oven like many restaurants do, which sometimes might be tricky to get the rice cooked properly. You can either cook it on a gas burner or electric induction cooker at home. Ideally, you will use a stainless steel paella pan that you can pick up for around £20 from any local cook shop or online shop. If you don’t have one, a wide casserole dish can do the trick.
### Marianito Cocktail Recipe
Marianito cocktail is a vermouth based drink which is mainly served in Northern Spain, particularly in the Basque Country, La Rioja and Burgos. Drinking straight vermouth is something of a tradition in Northern Spain, particularly on Sundays as an aperitif. Spaniards even say ‘la hora del vermut’ which translates to ‘vermouth time’ when you go out with family and friends, before lunch to enjoy a drink and some tapas. The origin of the Marinanito cocktail is unknown. Some say that the drink originated in Bilbao as a way of serving a prepared vermouth, others say that the person who invented it was called Mariano. The truth is that Marianito is a more sophisticated way of drinking vermouth, rather than on its own but also because of the obvious similarities that Marianito has from a timeless classic…The Negroni.
### Cherry Gazpacho with Goat's Cheese and Anchovies
Flavoured gazpachos are becoming more popular in tapas bars and restaurants in Spain. In this recipe, I add to the basic gazpacho mix of tomatoes, green pepper, onion and garlic, some fresh cherries which provide a touch of sweetness to the soup. Make sure you make the gazpacho in advance and chill it in the refrigerator. The flavours will blend better and provide the soup with more depth and colour. The garnish for this gazpacho is a bit unusual but it works. Some creamy goat’s cheese will work really well with the sweetness in the soup, whilst the salty anchovies provide depth to the dish.
### Chicken Basquaise
This is a classic French Basque dish and a tasty midweek meal. The chicken is slowly pot roasted in a pepper sauce called piperade, made from melted red and green peppers, shallots, garlic and tomatoes. You can serve Chicken Basquaise with a side dish of sauté potatoes or boiled rice.
### Carolina Cakes
Carolinas are a typical patisserie cake from Bilbao. They are on my top list of childhood food memories and one of my favourite old time cakes. They also look really good, if you are looking for something different to serve in an afternoon tea. The perfectly pipped meringue sat on an egg custard and drizzled with melted chocolate and a sweet egg yolk mix looks stunning, as well as tasty. They are one of those cakes that becomes an icon to a city and region. Oh Carolina…
### Hake Recipe Basque Style
Hake recipes with (real) Salsa Verde - a classic Basque recipe!
This is my quick version of a series of hake recipes, a classic Basque dish called merluza en salsa verde. Salsa verde is not to be confused with the herby oil based sauce frequently used during the 2000’s by chefs like Jamie Oliver and John Torode. Salsa verde in Basque cooking is a fish sauce made from chopped garlic, fish stock and loads of freshly chopped parsley. This simple sauce is one of the foundations of Basque gastronomy, so you are on the real deal. When making the dish, make sure that the hake fillets are very fresh, the rest of the dish is very simple to make. You will only need one pan to cook the whole lot, so less mess in the kitchen. The dish serves well as a main course for two people or as a tapas dish for 4 people.
### Black Rice with Crispy Squid and Parsley Aioli
Squid ink rice dishes are very popular in Spain. They work really well when served with king prawns, fresh squid or roasted fish such as monkfish or turbot. In this dish I also use tiny baby squid, which is also a very popular ingredient in Southern Spanish cuisine. They are called ‘chopitos’ or ‘puntillitas’ depending where you are. They tend to be very small, so the best way of serving them is to coat them in harina de freir, a special Spanish frying flour and quickly fry them until golden brown. This recipe shows you how to cook the black rice as a risotto dish, adding the stock ladle after ladle until the rice is cooked al dente. The earthy flavour of the black rice pairs really well with the crunchy fried squid pieces and the herby aioli. The vibrant colours of this dish will also impress any dinner guests.
### Duck Breast with Mango, Salted Corn and Lime
This is a great tapas dish, quick to make, the presentation of the dish makes you look like a professional chef and the pairing of ingredients will raise some eyebrows at the dinner table but trust me, it works! The sweet mango combines really well with the duck breast but the real stars of this dish are the salted corn and lime zest lifting the dish to another level.
### Roasted Leg of Milk-Fed Lamb with Black Olives and Anchovies
This recipe is very simple to make, the leg of lamb and potatoes are roasted in one tin and the black olive and anchovy salsa can be made whilst the lamb is cooking. The salty anchovies and the earthy flavour of the olives work really well with the soft roasted lamb, lifting the dish and providing freshness. A creamy white wine such as a barrel aged verdejo or chardonnay will pair really well with this dish.
### Presa Iberica with Mojo Rojo Sauce
Mojo is a Spanish cold sauce which originated in the Canary Islands, where the main varieties are red mojo (mojo rojo) and green mojo (mojo verde). The classic way of serving mojo rojo sauce is with Canarian wrinkly potatoes but this sauce also works really well with grilled meats, whilst mojo verde tends to work better with fish dishes. The basic ingredients of mojo rojo sauce are olive oil, salt, water, local red chilli varieties, garlic, Spanish paprika, cumin and other spices. This recipe is really easy to make, the mojo rojo sauce can be made in advance, so you only need to fry the presa ibérica and serve it with the sauce. A creamy style white wine such as a Chardonnay will complement this dish really well.
### Secreto Iberico with Quince, Rocket and Manchego Cheese
Secreto Iberico is becoming a more popular meat cut with chefs and restaurants. Widely used in the South of Spain, secreto which translates to ‘secret’ is an off-cut from the top extreme of the lap and next to the loin's top. In the traditional quartering of meat it is joined to the loin's fat or hoja de tocino. The actual cut is small and thin, so it is hard to locate on the pig, hence the name. Iberico pork meat is famed for its beautiful marbling and no other cut displays this more deliciously than the secreto. While it comes from the shoulder area, it has a lot of similarities to a tender skirt steak, it should always be flash-fried or grilled on a medium to high heat and served pink. In this recipe, I pair its delicious creamy flavour with sweet quince paste and some grated manchego cheese for a quick and easy tapas recipe.
### Red Mullet Ceviche with Mango and Pomegranate
Ceviche is a traditional Peruvian traditional dish of quickly pickled fresh fish. The pickling of the fish is done by quickly salting the fish fillets, so the sodium in the salt opens the pores and then marinating them in fresh lime juice. The high protein content that fresh fish carries almost ‘cooks’ itself in the acidity of the lime juice. This reaction makes the fish develop a cured texture whilst keeping its freshness. I love ceviche, the flavour is so lively and clean that it makes the perfect summer starter. It is really easy to make, so you can prepare it well in advance and when you are ready to serve, you can really make the dish look pretty and colourful. Red mullet works really well on this dish. This fish has such a beautiful sweet flavour due to its high fat content, that it doesn’t really need anything complicated doing to it, so serving it as ceviche works really well.
### Baby Squid in Ink Sauce
Chipirones en su tinta are a classic Basque dish made from line caught baby squid cooked in a sauce made with cuttlefish ink. The origin of this dish is quite debatable, some say that the influence of using squid ink in Basque cuisine comes from the Philippines through Jesuit missionaries who travelled to Asia during the 17th Century. The only other European dish made with squid ink is ‘risotto nero’ which originated in Venice, a commercial city heavily influenced by Jesuits. Basque chipirones does share a lot of similarities with a classic Philippinnes dish called ‘adobong pusit’ made from squid cooked in rice vinegar and soya sauce, fried with a garnish that contains squid ink. The jet black colour of this sauce is quite striking and will certainly raise some eye brows. However, this sauce is so moorish it will make your dinner guests dunk their bread until they clear the whole plate. This sauce has a beautiful balanced sweet flavour coming from the red onions, it is hearty and brings real earthiness to the dish, demonstrating once again how Basque food is inventive yet humble food. The sauce is really a vegetable cream enriched with the ink. I recommend using cuttlefish ink rather than squid ink, purely because squid ink is less dense and intense in flavour because squid live in deep waters with less natural light, whilst cuttlefish tend to live close to the surface taking on more natural light and making their ink more intense in flavour. Chipirones should be made a day in advance, so the squid really takes on the flavour of the sauce and they develop a soft texture.
### Paella Rice with Carabinero Prawns
Prawns go incredibly well with paella rice, their sweet yet robust flavour pairs incredibly well with the aromatic flavour of saffron and the smokey notes of Spanish paprika. What is the secret to a tasty paella? A good quality stock made from the prawn heads and shells which will transfer the rich prawn flavour to the rice. Paella dishes are in essence flavoured rice, so ensuring that you have a good quality stock is essential. In this dish, I use carabinero prawns, one of the most sought after prawns in professional kitchens worldwide. Beautiful carabineros are a large deep-sea prawn species that hail from the Eastern Atlantic into the Mediterranean sea. Known by a plethora of names, to the Spanish and Portuguese as Carabineros, to the English as Scarlet Shrimp or Cardinal Prawns, and to the French as the Crevette Imperiale, they are renowned for their jumbo size and striking bright red colour. Carabinero translates literally as police, reputedly because the colour of their shells matched the uniforms of Spanish customs police. Yet, their distinct red colour does not change when cooked, as does a lobster shell from blue to red when boiled. More distinct and robust in flavour than other shrimps or langoustines, they are also appreciated for their large size. While their meat is mainly concentrated in the tail, their cephalothoraxes (head and body) are not to be overlooked, and are excellent for making clear and creamed soups and sauces to which it adds flavour and red colour. None of this prawn should go to waste, as Spanish consider the flavour of their heads as a delicacy.
### Basque Txuleton Steak Recipe
Often referred to as Txuleta (Chuleta in Spanish) or Txuleton, these enormous rib steaks, hence the ‘…on’ at the end, have become a popular feature in many restaurant menus across the whole of Spain. Yet the birthplace of the txuleton steak is in the heart of the Basque region, in a small village called Astigarraga, just outside San Sebastian, where all the top sagardotegiak (cider houses) in the region have their base. The tradition was for Basque farmers to exchange beef for cider at the famous cider house tastings which were carried out every year around this small village. These cider tasting sessions used to involve the cider maker tasting lots of cider with wholesalers, restaurants, farmers, private individuals and gastronomic clubs, who would turn up and sample the various kupelas (wooden barrels) of cider and choose the one that they felt was in the best condition to be purchased. As cider tastings became more popular within the region, locals would bring their own food, transforming these tastings into more of a social gathering, where some of the beef exchanged would be cooked over charcoal, giving birth to the txuleton steak and the origin of the txotx season. The txotx season (pronounced ‘choch’) is nowadays a ritual that has become a popular gastronomic event in Basque society. A custom that is carried out following the first contact with the cider inside the kupela; that usually happens on the Friday before 20th January, San Sebastian's day and goes on until the end of May. Nowadays, cider houses have improved on their facilities and are now prepared to cater for all visitors, serving a traditional cider house menu during the whole of the txotx season. The traditional cider menu has been fixed since the 1960s and includes two of the most important products in Basque cuisine: bacalao (salt cod) and the txuleton steak. The menu starts with a salt cod omelette followed by a classic dish also made from salt cod, such as bacalao pil pil, bacalao with peppers or bacalao in salsa verde. After that, the star of the show, the txuleton steak, cut to order, cooked over charcoal and served with a portion of chips and green salad. These huge steaks tend to be shared. For dessert, a cured Basque cheese such as Idiazabal, made from raw ewes milk is normally served accompanied by quince jelly and locally grown walnuts. Basques believe the best way to drink cider is by "breaking" it; that is, allowing gravity to send it crashing into the side of the glass, momentarily aerating it. You are only meant to fill two fingers worth of cider in your glass. The aromas of the cider open up, and you drink it while it is still lively and frothy on the surface. Any left overs are normally discarded, but that’s up to you. In the most traditional cider houses, each guest receives a cider glass and at various intervals a txotx is called. At that point, everyone who wishes to drink more cider gets up and heads to the cider barrels. The large barrels, which are stored horizontally, have a small tap in the lid at about head-height. This is opened by the cider maker or the first guest to reach the barrel and a thin stream of cider exits, which the guests catch with their glasses as low down as possible to aerate the cider. People then return to their tables to continue with their meal and cider until the next txotx is called. During a cider menu tasting, guests can drink as much cider as they want. The traditional Basque cider glass is a thin, wide tumbler specially designed so you can easily catch the cider and break it properly. Although they do say, that the glass is wide because Basque people have big noses, so that way, they can fit their nose in the glass and get to smell the cider properly. So, where does the best txuleton come from? What type of beef is it? Why it is served so big? These questions are key in order to understand, be able to select and prepare the ultimate cider house steak. It is widely known in Spain that the highest quality beef comes from the region of Galicia, Valle de Elsa and the region Leon in the Northwest of Spain. Galician beef tends to come from old cows between 8 and 15 years old. This type of ageing allows for more natural grass-fed marbling of the meat, so that it’s comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher fat content and as such more marbling, giving these steaks a distinct and unique flavour. Rubia Gallega (Galician Blonde) is probably the most widely known Galician cattle breed. The name comes from the colour of the animal’s coat. Galician blonde has excellent maternal qualities and a good ratio of meat leverage. Dry-ageing is another topic that has become quite influential when serving the ultimate steak. Between 10 and 12 day maturing is enough to serve a decent steak. In this country, the sentence: ‘matured for 28 or 30 days’ is the usual ringtone but try 100 days... This type of marathonian dry-ageing is becoming quite popular by some chefs like Jean Marie Le Bourdonnec, a Breton obsessed with serving the best possible beef. Bourdonnec’s process sees the beef mature classically for 20 days to tenderise before moving it to a second cycle where the beef is treated with melted fat infused in herbs and then wrapped in a cloth which has previously been dipped in fine Scotch…oh yea. The wrapping and dipping in whisky is repeated every 10 days. After 100 days and once the dry and oxidised outer layer has been removed, the beef loses 60% of its weight, as all unnecessary water which was retained within the muscle fibres has been removed. Cooking on charcoal is one thing, everyone can spark a ‘barbie’ and bang a few steaks out but cooking on charcoal well is another thing. If not, ask Victor Arguinzoniz from Asador Etxebarri, who has specialised in charcoal cooking for a number of years and has lifted his small laid back restaurant outside Bilbao to International recognition, ranking number 13 in the world for his smoke-kissed, ultra-fresh ingredients menu concept. Regarded as the founding father of creative European barbecue, Victor prefers to cook his famous Galician steaks on charcoal made from grape vines, as the aromas that coat the beef are far more intense. At home, I would recommend making the charcoal from good quality widely available wood such as oak. Don’t use readymade charcoal from supermarkets; you don’t know what has actually gone into that charcoal. Making your own charcoal gives the sense of ownership and control over how you flavour your food. I like to burn herbs like rosemary and thyme over the charcoal just before I place the steak to cook. The herby smoke flavours the beef and provides a nice touch. Cooking times are also crucial when cooking txuleton steak. The thickness tends to be between 6 and 10cm (2 and 4 inches) which means each side of the steak needs to be cooked for longer than normal. The meat is always served rare because of the higher amount of fat vs meat ratio. If the steak is cooked for too long, the fat will contract and toughen the steak. It is also key to serve the steak thinly sliced on a hot plate. The plate will keep the beef warm so the fat doesn’t go cold and once again contract. Txuleton is classically served with a green salad with spring onions and cider dressing, chips and roasted red peppers. Here is our Galician Rib Steak recipe for you to try!
### Gin Bloody Mary Recipe
The perfect Bloody Mary is a hotly debated topic. I like to make mine with gin instead of vodka, a dash of fino sherry and a touch of horseradish sauce for extra creaminess. I must admit, it is not the most common Bloody Mary recipe but if you are a gin fan, this drink will make the perfect start to a Sunday brunch or a thoroughly tested hungover cure, I promise…
### Sangria Recipe
The origin of sangria is as confusing as the actual list of ingredients used to prepare it. The most accepted theory is that sangria originated in Spain during the first decade of the 19th century. As a wine producing country, you can clearly see why sangria emerged, as wine in those days was fairly strong, sweetening it down with fruits made it more drinkable. However, there is another theory that suggests that sangria originated in England based on a single citation noted in a 1736 issue of the British Gentleman’s Magazine “… a punch seller in the Strand had devised a new punch made of strong Madeira wine and called sangre.” Whether this is strictly true is unclear, but on the citation the wine is present and the word ‘sangre’ (meaning blood) describes the red colour of the drink. Another citation collaborates on this further, this time in a Spanish dictionary from 1788, which also describes sangria as a drink invented by the English and popular in English and French colonies in North America, particularly in the Antillean Islands. The dictionary states that the word sangria comes from the English word sangaree which in turn comes from the Spanish root word sangre. The oxford dictionary describes sangaree as ‘…a cold drink of wine mixed with water and spices’. Whatever the origin is, sangria is one of those drinks that also carries thousands of recipes and variations on how it should be made. There are bad sangrias and terrible sangrias out there. To me the two core ingredients are a bottle of good quality red wine and fresh ripe fruit, if you have got these two, you are half way there. The other important step that people forget when making sangria is to create the base flavour of the drink, which comes from the wine and fruit selected. The best way to do this is to marinate the selected fruits, wine and sugar the day before. This step is critical in order to make tasty sangria, as the sweetness in the fruit will flavour the wine and the wine will soak into the fruit.
### Sherry Sangria Recipe
This Sherry Sangria recipe is a twist on a standard sangria recipe, using a white sherry instead of wine and blending it with cloudy apple juice, fresh fruit and topped with lemonade. The secret ingredient is the sherry itself, a Pale Cream sherry made from 100% Pedro Ximenez grapes. Pale cream is a blended sherry made from fino and cream sherries. The result is an incredibly balanced wine that preserves the colour and freshness of a Fino with the gentle sweetness of a cream.
### Cava Sangria Recipe
This Cava Sangria recipe shows you how to prepare the perfect drink for a summer’s evening, sat on your terrace, feet up with a barbecue on the go. You don’t have to use expensive champagne to make this drink, a bottle of good quality cava brut will work perfectly to make this delicious and refreshing sangria drink.
### Iberico Pork Cheek Burgers with Brandy BBQ Sauce
I have based this recipe on one of those trendy pulled pork burgers that you see everywhere at the minute. Instead, I use Iberico pork cheeks, cooked slowly in the oven with a homemade BBQ sauce made from smoked chipotle peppers and Spanish brandy. The cheeks carry bags of flavour and they retain moisture really well, so the burger won’t end up dry. The BBQ sauce is very simple to make, you just mix all the ingredients, bang it in the oven and wait for the goods to be delivered. I like to serve the burgers in a sweet brioche bun with some creamy apple and mustard slaw.
### Alubias de Tolosa Stew
The real deal on this recipe is to use alubias from Tolosa (Tolosako Babarruna). These little red kidney beans are dark purple to black in colour with a white little dot on one side. They grow between mid-May and mid-October, so they are a perfect dish for a cold autumn day. These little ‘black pearls’ have become well known in the Basque country and Spain, being sold in the weekly market of Tolosa since the 12th century. You can also use standard dried red kidney beans but I can assure you that the difference is noticeable.
### Leche Frita with Cinnamon Ice Cream
Leche frita (fried milk) is a Spanish dessert typical of the North of Spain and traditionally served during Easter. The milk fritter is a sweet custard, set in the fridge overnight, cut into squares, fried like a doughnut and finished with a dusting of sugar. My grandmother used to like serving this dessert every Easter Sunday so I have a fond memory of it. I like to make the custard not too thick so when you fry it and cut into it, it begins to melt. I like to serve my version with homemade cinnamon ice cream.
### Kokotxas in Salsa Verde
Known in the Basque Country as Kokotxas, these gelatinous fish throats are a very sough after ingredient in Basque kitchens. Kokotxas normally come from either hake or cod and they are in essence the throat of the fish, an off cut from right under the gills of the fish that years ago used to be discarded and these days in considered to be a delicacy on the plate. One of the most classic ways to serve kokotxas are in a salsa verde sauce. This classic Basque sauce works really well with any type of white fish or seafood but the marriage with kokotxas is incredible. The delicate silky flavour of the kokotxas combines perfectly with the simplicity of a garlic and parsley sauce.
### Bacalao a la Vizcaina Recipe
Bacalao a la Vizcaina (salt cod in Biscay sauce) is one of the old time classic salt cod recipes. Vizcaina sauce is the red sauce of Basque cooking, made exclusively from red onions and choricero pepper puree and not tomato, like many people think. This topic has created huge debates between chefs and gastronomic people in Spain for hundreds of years, does Vizcaina sauce have tomato or not? My view is that sauce was already made in Vizcaya before fresh tomatoes entered the market, so no tomato thanks. Choricero peppers are small, thin red peppers which are tied together and hung to dry. The peppers are rehydrated in warm water and the flesh scraped out to use in the sauce. You can now buy choricero pepper puree in small jars, which makes the preparation of this sauce quicker, although nothing beats freshly scrapped choricero pepper flesh. Vizcaina sauce works well with fish or meat. I like it with barbecued monkfish tails or with braised beef.
### Fried Gernika Peppers
Gernika peppers (Gernikako Piperrak) are small green peppers grown in the Basque country, usually served fried as a tapa or ración with a sprinkle of salt. They have D.O.P. status (Denomination of Origin Protected) and also carry the Basque government’s quality label which confirms how special these tiny delicious peppers are. Gernika peppers can only come from two specific varieties called Derio or Iker. Production usually runs between April and November, weather dependant. The picking is done manually, once the peppers reach their optimum level of maturity and size which tends to take between 30 and 60 days. Gernika peppers are not to be confused with the widely available Padron peppers which tend to be slightly smaller and rounder. Their name does not signify that they can only come from the town of Gernika. Originally, they were called Pimiento de Bizkaia (Biscay Pepper) but the importance of Gernika’s Monday market, where the peppers are always sold, Picasso’s famous painting and the bombing of the town in 1937, during the civil war, influenced these peppers getting called Gernika. Gernika peppers are uniform in colour, with a light shine. They are between 6 and 9 cm in length, skinny and straight, with little curling on the tip. Their texture is firm and their skin has no wrinkles or symptoms of dehydration, that’s why they look and smell so fresh. Their flavour is meaty, very fresh and sweet, leaving a long lasting sensation in the mouth. There is a lot of fraud in the Spanish green pepper sector, with producers from Morocco and South America selling their peppers as Padron or Gernika. These peppers are shorter, wider and don't have the same texture or flavour. Do not accept imitations.
### Porrusalda
Warm, comforting and good, very good… This Porrusalda recipe is a winner in relation to price, time in the kitchen and goodness. I tend to make a big pan of it and have it for a few days, it keeps well in the fridge and it does agree with your wallet, especially if you are on a budget! For a more funky edge, try replacing the chicken stock for fish stock, cut some pieces of bacalao (salt cod) and poach them in the soup for a couple of minutes before serving.
### Marmitako (Basque Tuna Stew)
The origins of this fish soup or stew come from the Basque fishing boats, where the appointed cook had to be original and feed everyone with the left overs and trimmings of the day’s work. The name marmitako comes from the word ‘marmita’, a casserole dish used on the fish boats to be able to cook for hungry fishermen. The recipe has developed with time to become more refine but the basics of potatoes and bonito tuna are still there.
### Roasted Boneless Suckling Pig
This recipe is very easy to make and the result is a very tasty Sunday roast dinner or alternative Christmas main course. The boneless suckling pig is made from a joint of rolled loin and belly, ready to roast. The belly provides flavour to the loin, by basting it with its fat content, keeping the meat moist. I tend to keep this dish very simple when serving it. I like it with some roasted potatoes, caramelised carrots, some greens and a Yorkshire pudding! The secret to a perfect crispy crackling is to start and finish the cooking process on a high heat so that the skin starts to crisp up quicker and finishes the same way. Be careful not to cook the suckling pig on a high heat or it will dry.
### Sherry Braised Pork Cheeks with Roasted Garlic Mashed Potatoes
Pork cheeks are quickly becoming a popular ingredient in restaurant menus and tapas recipes. The best pork cheeks that you can use come from black Iberian pigs known as Cerdo Ibérico, which are fed on a diet of grass and acorns. The colour of Iberico cheeks is darker than standard pork cheeks and they tend to be slightly smaller but if cooked well, the flavour of these bad boys is incredible. Rich, nutty and intense, Iberico pork cheeks are a braising meat that needs flavour from root vegetables, stock and wine to make the dish worthwhile. In this recipe, I braise the cheeks for 3 hours in amontillado sherry, made from 100% Pedro Ximenez grapes. The PX sherry provides the richness to the dish and a distinctive aroma of raisins, coffee and chocolate. The perfect pairing to these cheeks is some creamy potato mash flavoured with roast garlic and a cold glass of amontillado sherry. Cheeks taste better if made the day before.
### Spicy Chorizo Sausage Recipe with Honey and Red Wine
Chorizo recipes guaranteed to make the month water.
This is a classic tapas dish and part of a collection of chorizo recipes, can be seen in many tapas restaurants in the UK. However, it is not always made properly. The secret to a tasty red wine chorizo is to reduce the red wine until it becomes syrupy, adding a generous dollop of honey, so the chorizo gets coated in a lovely sweet red wine syrup. It is also the ideal tapas recipe for a dinner party because you can prepare it in advance, is easy to serve and it will be a popular dish with your guests. Don’t forget to serve it with some wooden skewers or toothpicks for a more authentic Spanish feel. Olé!
### Basque Cheesecake Recipe
Anyone that visits San Sebastian gets told to try the famous baked cheesecake recipe, a fabulous Spanish dessert.
This baked cheesecake recipe is made by a small bar called La Viña, located on 31 de Agosto Street in the old quarter of the city.
The bar is always full of locals and tourists eating this chunky baked cheesecake, in serious large amounts.
Last time I was in there, I must have seen 50 portions of cheesecake being served in a space of 10 minutes. I cannot imagine how many portions they sell a week! It has certainly become the first widely known sweet pintxo in Basque cuisine and in my opinion a classic.
The secret to success, I believe, is the outer crust, which is cooked on a higher heat until heavily toasted, almost burnt looking, whilst the inside stays soft and creamy.
The combined flavour between the toasted crust and the creamy inside makes this baked cheesecake recipe unusual. I almost think that whoever decided to make it, baked it for too long, creating a classic by mistake.
After some research and trying various recipes, I came across one recipe made by a Spanish blogger which is the closest to the one served at La Viña. The recipe itself is very easy to make but you need to ensure that the outside of the cheesecake is well browned, without drying the inside. At La Viña, they serve their cheesecake on its own but you can also serve it with some fresh blackberry compote made by stewing blackberries with sugar and a dash of berry liqueur or serve it with some raisins soaked in Pedro Ximenez sweet sherry.
### Tarta de Santiago Recipe
Tarta de Santiago is a traditional Spanish cake which originated in Galicia and that carries the name of the main city in the county but also the name of Spain’s patron saint Santiago (Saint James). First documentation on the production of this dinosaur of Spanish baking dates back to 1577. It was described in those days as torta real (royal torte). I can imagine that the royal element comes from the use of ground almonds, which would have been an expensive ingredient and limited to only upper class society. It was during the 20th century when the Tarta de Santiago was introduced more progressively into Spanish culinary documents and books, classifying it as a traditional Galician bakery product. However, it was a restauranteur called Jose Mora Soto, founder of Casa Moracuando, who, around 1924, began to decorate his almond cake with the cross of Santiago. The union of this traditional Galician product with the city’s most recognisable symbol became so popular across the county that it quickly became the standard when presenting the cake and therefore shaping the identity of this classic Spanish bake. The basis of the Tarta de Santiago recipe is ground almonds, sugar and eggs, however, there are two standard recipe versions for this tart. The most widely known recipe is the simple version where the ground almonds, sugar and egg mixture is baked in a mould. The other version is made with a short crust or puff pastry base. I find the simple version very easy to make and incredibly tasty when cooked properly. It can be served as a dessert, for breakfast or as part of a cake selection for afternoon tea. In this recipe, I have paired the tarta with a dollop of clotted cream and freshly grated orange zest. I like how the creamy texture of the clotted cream combines with the fluffy almond sponge and the orange zest provides a fresh fruity flavour.
### Chocolate Mousse with Salted Caramel Sauce
This is my mother’s chocolate mousse recipe…so take it seriously. I used to have the pleasure of licking the bowl every time she made chocolate mousse until the bowl was ready to put back in the cupboard.The mousse can be made well in advance, so it is the perfect dessert for a dinner party. I have paired the mousse with a simple salted caramel sauce which works really well with chocolate. I think you can trust me by now.
### Brandy Mint Julep Recipe
Like many classic cocktails, the mint julep’s origins are the subject of heated debate. It is closely connected with America’s deep south where it was famously served at the Kentucky Derby, however the name derives from the Arabic ‘julap’ which means rosewater. It is believed that the drink originated in Persia and travelled into Europe where the rose petals where substituted by mint leaves. Traditionally made with bourbon, juleps can also be made from brandy or rum.
### Chocolate and Orange Old Fashioned Cocktail Recipe
A delicious variation of an old time classic, made by muddling sugar and chocolate bitters with orange peel until dissolved. The mix is then stirred with Presidente, a 15 year old Spanish brandy and large ice cubes for the perfect smooth, yet chocolatey after dinner drink.
### Dry Martini Recipe (Ratio 3:1)
This week I received a sample of the new white vermouth by Bodegas Martinez Lacuesta, a new product from this winery located in La Rioja which have been producing vermouth since 1936 and decided to introduce a white version this year, after 4 years developing the drink. I couldn’t think of any better match than testing the new vermouth on a classic Dry Martini cocktail, which in my eyes signifies everything that Gin or Vermouth are about; elegant, savoury, boozy and perfect to start or end a meal. Lacuesta’s vermut blanco is prepared with more than 20 plants and aromatic herbs, it has a pale yellow colour with subtle aromas of camomile, mint and sweet vanilla. On the palate, the vermouth starts soft with notes of liquorice, cinnamon and ginger until it reaches its aromatic expression with light bitterness. I do think that this vermouth is more of a bianco style rather than a dry vermouth, so I do believe it is not the correct partner to make this classic cocktail, however the end result did surprise me, due to balance style the drink offered. Mascaro Gin 9 has a double distillation process in copper stills. The star ingredient in Gin 9 is wild juniper from the Penedes area of Sierra Llacuna which provides Gin 9 with its distinctive flavour, aroma and elegant style. This recipe uses a 3:1 ratio of gin versus vermouth or what is known in the industry as a ‘wet martini’. The less vermouth added to the drink, the dryer the martini becomes, the more vermouth added to the drink, the wetter the martini becomes.
### Roasted Monkfish with Piperade Sauce
Piperade or piperrada is a classic Basque pepper sauce that goes well with fish and chicken dishes. In this recipe, a whole monkfish tail is roasted and cooked in the sauce very slowly in the oven. The meaty texture of the fish is delicately enriched through the sweet piperade sauce.
### Lentil Stew with Crispy Baby Squid
I like this dish because of the blend of two opposing characters. The earthy flavour of the lentils cooked slowly through a traditional Basque recipe and the crispy baby squid using a Japanese tempura batter to denote the sweetness of the squid and the texture of the tempura.
### Espresso Martini Recipe
Our Espresso Martini recipe is a variation on this cocktail by using 100% Spanish ingredients. The caffeine loaded Espresso Martini basically consists of a generous shot of vodka and espresso coffee, shaken on ice with a dash of coffee liqueur and sugar syrup. My variation uses our Spanish vodka Siderit Lactee, a milk based vodka which works really well in this drink, a dash of Pedro Ximenez 1927, a sweet syrupy sherry that provides depth and finally our coffee Seis Origenes from Café Baque, a blend of Arabica beans with a pinch of a high-quality Robusta, offering a creamy and balanced coffee of high quality for the true taste of Spain.The crema or creamy foam on the top of the drink is key to the success and appearance of the finished drink. The trick is to pour the espresso coffee hot into the ice and shake straight away, if you leave the coffee to cool down the crema will disappear and you will kill the drink. The original Espresso martini was known as a Vodka espresso and was created in 1983 by Dick Bradsell at the Soho Brasserie in London for a customer that asked for a drink to ‘wake her up, and f@@k her up’. As the eighties turned into nineties, all drinks made with vodka and in a V-shaped glass were called ‘martinis’, Dick tweaked his Vodka espresso creation to the more desired Espresso Martini.
### Negroni Cocktail Recipe
Into cocktail making? Why not try our Negroni Cocktail Recipe. Bitter and dry, this is a very tasty ‘grown up cocktail’ which is easy to make, as you don’t need any cocktail equipment, just the ingredients, a glass and ice. The Negroni was firstly made at The Casoni Bar (later named Giacosa) in Florence, Italy by a bartender named Fosco Scarselli who made it based on a request by a regular customer of the bar called Count Camillo Negroni. This dude wanted an Americano ‘with a bit more of a kick’ so Fosco answered his request by adding Gin to the drink. The drink became popular as customers began to ask for ‘one of Count Negroni’s drinks’ and with time the drink became known as a Negroni.
### White Lady Cocktail Recipe
A White Lady is essentially a Sidecar made with gin instead of brandy. What makes it different from a simple gin sour is the use of triple sec instead of sugar. The cocktail sometimes also includes additional ingredients such as egg white, sugar and cream. The classic white lady is most commonly served in a Martini glass but when an egg white is added, a champagne saucer is preferable as the silky foam clings more pleasingly to the curved glass. It is disputed who originally invented this cocktail. There are at least two different opinions. Firstly, that this cocktail was devised by Harry MacElhone in 1919 at Ciro's Club in London. He originally used crème de menthe, but replaced it with gin at Harry's New York Bar in Paris in 1929. The Savoy's Harry Craddock also claims to have invented the White Lady (gin, Cointreau, fresh lemon juice). The recipe also appears in his Savoy Cocktail Book, published in 1930.Joe Gilmore, former Head Barman at The Savoy, says this was one of Laurel and Hardy's favourite drinks.
### Bacalao Al Pil Pil Recipe
Try our Bacalao Al Pil Pil recipe! One of most enigmatic dishes of the Basque repertoire. Salted cod, garlic, dried guindilla chilli and olive oil create the pil pil sauce, a sometimes tricky emulsion thicken by turning the pan in circular mode to allow for the natural gelatine of the cod to emulsify with the warm oil, magical and truly tasty.
### Basque Apple Tart with Thyme Custard
Basque apple tart or Tarta de manzana is a classic pastry dessert served in many restaurants and patisserie shops across the Basque region. The origin of this dessert comes from neighbour France and the adaptation of this classic French dessert to many Basque patisserie shops during the late 19th century as a way of offering discerning clients quality Parisian patisserie products. There are many variations on the recipe, some recipes use short crust pastry, others puff pastry, some fill the tart with apple compote and other recipes use pastry cream. However, one element all recipes agree on is the top layer of thinly sliced apples, brushed with butter, baked in the oven until golden brown and finished with a glaze of apricot jam. On this recipe, I use ready-made puff pastry, thinly rolled into a rectangular pastry case, filled with apple compote, topped with sliced apples and baked in the oven. I like to serve my apple tart with a light thyme crème anglaise. The thyme infused custard pairs really well with the baked apple flavour.
### Baked Spider Crab Recipe
Txangurro a la Donostiarra is a traditional dish from San Sebastian which uses one of the most enjoyed crustaceans in Basque gastronomy, the spider crab. Often substituted with the common crab, the spider version tends to have more succulent meat and deeper flavour. Unbelievably, the Japanese cousin or ‘giant spider crab’ can reach 3.8m on leg span and weigh 19kg – don’t worry we won’t be cooking that one! The majority of Basque traditional cooking is based on popular, rural cooking. However, the formula and origin of this particular recipe is more related to our French neighbours and in particular to one of their most renowned dishes ‘lobster a l'armoricaine’. Spider crab is widely available around UK shores, surprisingly being nearly ten times cheaper than in Spain, so come on, give it a go...everyone likes fishing out a bargain.
### Trucha a la Navarra Recipe
Even Hemmingway mentioned Trucha a la Navarra in honour of a friend that died in the famous running of the bulls that takes place in Navarra’s capital Pamplona. A simple dish to make, using whole trout filled with smoked streaky bacon and baked in the oven. The fish is then served with a drizzle of nutty almond pesto.
### Roasted Whole Suckling Pig Recipe
Authentic Spanish suckling pig is a traditional dish cooked in Spain since medieval times. They say that the best Spanish suckling pigs come from the area of Segovia. Since 2002, a quality control label was developed between farmers, wholesalers, abattoirs, hospitality businesses and institutions from the area of Segovia in order to ensure that all suckling pigs follow a strict control process from birth to sacrifice, providing a seal of guarantee to the consumer of the authenticity of the product. This regulatory body certifies with the stamp of ‘Cochinillo de Segovia’ that suckling pigs have only gone through breast-feeding for a maximum of 21days which gives their meat its great flavour and delightful taste. The quantity of food eaten by this tiny animal is very small, that’s why he’s got the nickname of cochinillo (small suckling pig). The ideal weight is between 4.4 and 5.8kg but the most recommended are the smaller ones. The quality stamp also provides information on the date of sacrifice for each suckling pig and their identification code. The quality stamp should always be found wrapped round the leg of each suckling pig. When cooking whole suckling pig, the main two ingredients are salt and water. The pig should be brought out of the fridge at least 4 hours before cooking to ensure it reaches room temperature. The addition of water to the roasting process provides steam to the meat to ensure all the moisture is kept. However, the cooking process is to roast the suckling pig, so the meat should never be in contact with the water or it will boil it. The use of some wooden slats on the bottom of the roasting tin will keep the suckling pig away from direct contact with the water. Roasted suckling pig is traditionally served in Spain whole at the table with a salad of iceberg lettuce and spring onion dressed with cider vinegar and extra virgin olive oil and of course a bottle of good quality wine. A young fruity red or a white wine will go really well but I prefer a chilled bottle of cava. The bubbles and acidity of the cava will cut really well through the suckling pig’s milky flavour.
### Crispy Hake with Roasted Peppers
Fresh hake is a highly regarded fish in Basque cuisine, used in many classic Spanish dishes and a staple fish product for the region and Spain in general. You pay top dollars for fresh line caught Cantábrico hake, which is sadly a rare find these days. Top quality hake or merluza as it is known in Spanish, is a fleshy fish, very meaty with a slight pink colour to it. It cooks well in sauces but also works well fried, grilled or on the barbecue, especially if cooked on the bone. Merluza a la romana is a classic fish dish in Spain. A la romana means ‘roman style’ but in reality is the cooking method of dipping the hake in flour and egg before frying in oil until golden brown. It is almost the Spanish fish and chips version. I grew up on this dish, classically served with a green salad of lettuce, spring onion, olive oil and cider vinegar, it also works really well with sweet roasted red peppers. This recipe is a slight twist on the classic merluza a la romana by using a tempura batter mix which makes the fish incredibly crispy and light, the stewed red peppers add earthiness and sweetness to the dish. Perfect Friday dish, with a glass of fizzy txakoli. On egin!
### Churros con Chocolate Recipe
Churros con chocolate are a classic Spanish sweet snack made from a choux pastry style mix, piped with a star shaped nozzle into long straight or curled fingers, fried in oil and coated in a mix of sugar and cinnamon. Churros are generally sold by street vendors, who may fry them freshly on the street stand and sell them hot. I still remember buying churros as a child, taking them back to my grandma’s wrapped in paper like fish and chips. She would make the hot chocolate fresh and all the family would sit down and enjoy them. In Spain, churros con chocolate are usually eaten for breakfast or as an afternoon snack, in cafes or specialised churrerias. One very famous place to enjoy authentic churros is Chocolateria San Gines in Madrid, serving hot chocolate and churros since 1894, 365 days a year, 24 hours per day. In this recipe, I pair the churros with a silky hot chocolate made from Toblerone. The small pieces of nougat gives the sauce some extra crunch and a delicious nutty flavour.
### Kalimotxo Recipe
Red wine and coke?? Are you mad??? Oh yes we are! Kalimotxo is classic summer drink, also known as 'Cocavino' or in the old days as 'Rioja Libre' or 'Cuba Libre del Pobre' (poor man's Cuba Libre). The current name Kalimotxo is attributed to a circle of friends that during the 1972 Puerto Viejo festivities in Getxo (Basque Country) noticed that the wine they had bought to sell was not in a good condition, so they decided to mix it with cola to kill the sour taste. The inventors of the mixture named it after two friends of the group, 'Kalimero' and 'Motxo', hence the name 'Kalimotxo'. Nowadays, it is a popular drink consumed during all type of festivities across Spain. Our recipe is far more posh that the usual festivity mixture, using a bottle of young Rioja and blending it with fresh oranges and limes for an alternative to sangria that will get you surprisingly loving it.
### Spanish Milk-fed Lamb Recipe
Milk-fed lamb, called in Spain ‘Lechazo’ or ‘Cordero Lechal’ is a young lamb still at their milk feeding stage usually within 35 days of age before sacrifice and 9 to 12 kg in real weight.
There are only 3 breeds of lamb allowed in the I.G.P of Castilla y León, these are churra, castellana and ojalada. The I.G.P regulates that the lambs must only have been through breast-feed in order to be sealed with the I.G.P Lechazo de Castilla y León.
The result is an incredibly soft textured meat, crispy golden skin and creamy in texture, melting in the mouth with slight light gamey notes. Traditionally milk-fed lamb is roasted in ancient wood chip ovens with the simplicity of salt and water to allow for the prime cut to speak for itself and amaze the most discerning palate.
### Saute Baby Eels 'Bilbao' Style
Angulas are 2 inch baby eels, known in English as elvers, are one of the most traditional and controversial dishes within Basque gastronomy. For centuries they have been scooped out at nightfall once they leave their sandy hiding places from the mouth of rivers through a dragging method using a fine metallic mesh and lots and I mean lots of patience. These white squirmy creatures must be kept alive in fresh water tanks for about a week until their backs turn black. Since a dead eel won’t turn in colour, the black colour on their backs will assure the buyer that the eels were taken alive. Tobacco is then used as the toxic to kill our little friends quickly and ready for their sale. The common Atlantic eel that lives in many American and European rivers is born in the warm waters between Puerto Rico and Bermuda, an area known as the Sargasso Sea. At about 10 years of age, eels leave their rivers and return to their birthplace to spawn and then die. Up to 20 million eggs are left to their own destiny, floating in the Atlantic and taking them up to a year to reach North American coast and about 3 years to cross the Atlantic and reach European shores. Drifting in currents until they find the mouths of fresh water rivers where they transform into tiny almost translucent elvers and swim in with the tide. A true mammoth journey. Angulas have created lots of controversy throughout the years based on sceptical thoughts on their taste, to the look of them by those who find them repulsive, to their price, especially their price. Also treated as a delicacy in the Far East, in the Basque country during peak festivities like Christmas or the evening before San Sebastian celebrates their patron’s day, baby eels can reach more than 1,000€ per kilo. One kilo will conservatively provide 6 portions of the classic dish, so if you do the maths, these little creatures are the sea’s white truffle! The main reason for their sky high price is the small amount of catches against demand, pollution and a smaller numbers of larvae completing their journey. Villages like Aguinaga a few kilometres outside of San Sebastian, where eel families have fished for centuries admit that the future of eels seem questionable since most of the elvers that they don’t catch quickly die in the river. Even in the UK, river patrols where organised by police to stop fishermen in Somerset from using illegal methods to net elvers, lowering stocks in the River Parrett, all with the purpose of selling them for big dinero. In addition, in the last ten years a clever substitute to the real baby eel has been developed through the use of Japanese surimi fish and squid ink. The product is widely available in Spanish supermarkets and comes at a fraction of the price, making those who are privileged enough to eat the real deal to look into those tiny black eyes more deeply.
### Basque Baked Sea Bream Recipe
Try our traditional Basque Baked Sea Bream Recipe.
Besugo al Horno (Baked Sea Bream) is a classic sea bream recipe served during Christmas Eve in the Basque Country. Traditionally this Spanish fish recipe uses Royal Bream, considered to be the most expensive fish during the Christmas season in Spain. As this species is not widely available in the UK, I have used Sea Bream which will also work perfectly for this classic Basque recipe. It may not have the grandeur of a huge turkey-and-trimmings production, but the dry chilli and garlic flavoured oil baked into the thin sliced roasted potatoes, certainly beats it hands down on flavour.
### Pot Roasted Partridge Recipe
This is an old school Basque recipe from Jenaro Pildain, chef patron of Guria, one of Bilbao's most iconic restaurants. Pildain was a classic chef, known to be the god of bacalao through his mastering of classic salt cod dishes such as Bacalao Pil-Pil, Bacalao a la Vizcaina and Bacalao Club Ranero. However, I have a 1980’s Basque recipe book where Pildain’s dishes clearly show how he was influenced by refined French cuisine and how those influences made him produce dishes that could also be counted as part of the Basque nouvelle cuisine movement of the 1970s. The name of this recipe perdices a la moda ederra, which means partridges in beautiful fashion, is an obvious sample of the influences that Pildain was exposed to. The recipe itself is very simple to prepare, the partridges are stuffed with a mixture of sauté chicken livers, breadcrumbs, shallots and garlic. They are then pot roasted with caramelised apples and crispy Iberico ham. The result is incredibly refined, as the soft creamy partridges balance perfectly with the sweetness from the apples and the salty notes from the Iberico ham.
### Blackberry Souffle Recipe
This is not really a traditional Basque or Spanish recipe but more of a dinner party dessert with a WOW factor. The use of fresh blackberries on this recipe comes from my memories as a child picking these delicious juicy berries. The base of this soufflé is a thick blackberry puree cooked down with sugar and Patxaran liqueur. Patxaran is a sloe berry and anise based liqueur made mainly in the Basque Country and Navarra. The Patxaran liqueur and berry combination works really well whilst the texture of the soufflé brings lightness to the dish. Making a soufflé for dessert can be something quite daunting for an amateur cook but impressive if you can pull it off. The basis of a well risen soufflé are simple, a thick cream or fruit puree folded gently into stiff meringue made from beaten egg whites, the mix is then filled into well-greased baking moulds and baked in a hot oven for over 10 minutes. The most important steps when making a soufflé are to ensure you keep the air in the meringue when you gently fold the fruit puree and ensuring your soufflé moulds are well greased with butter and coated with sugar before baking the mix.
### White Bean Stew with Clams and Chorizo
I love this recipe; it is surf and turf at its best. The creamy white beans work really well with the chorizo and the clams take the dish to another level. Bean stews are a big part of Basque cuisine. It is peasant food made from simple ingredients that are slow cooked to produce hearty goodness. White bean stews were commonly seen in ‘menus del dia’ across the region but in recent years this type of ‘spoon food’ has become neglected because of time, time to slow cook.
### Spanish Omelette Recipe
Spanish Omelette recipe or Tortilla Española is probably the most popular tapas recipe dishes served in Spain and one of the most popular Spanish foods. It can also be known as Tortilla de Patata or Potato Omelette. Bars and cafés across Spain serve it as a tapa or appetiser. However in some cases, it is often served as a light dinner in Spanish homes. Because it's easily transported, the Spanish make bocadillos or sandwiches by placing a piece of omelette between two pieces baguette.
For an extra tasty Spanish omelette, caramelise some onions and lightly cook the mixture with the potato and onion mix. This will keep the omelette moist and not dry. You can also add other ingredients to the omelette, such as piquillo peppers and prawns, wild mushrooms and cheese, ham and tomato and anything that you can think of! I really like to make my tortilla using a small blinis pan to make individual fluffy omelettes. This recipe makes two small omelettes or one medium one.
### Mussels with Chistorra Sausage and Txakoli
A variation from the classic Moules Marinière recipe using Chistorra sausage, a semi-cured sausage from Navarra made from minced pork, salt and paprika. The mussels are steamed with the fried Chistorra and lots of Txakoli, a white wine from the Basque country which is young, fruity with a slight characteristic acidity that provides good balance to the pork and paprika flavours from the sausage.
### Gazpacho Recipe
I crave Gazpacho from time to time, especially when you get a hot day and your body needs something cold for lunch that you can make quickly, looks good, refreshes the palate and makes you feel healthy. Gazpacho is a classic Spanish cold soup that originates from Andalucía. It is an ideal dish as a starter or as a healthy and nourishing vegetable smoothie that can be drunk at any time of the day. The main point from this beauty is that the raw vegetables are blended quickly, keeping all the goodness inside. You can also make it well in advance, in fact, it is better to make it the day before, as it makes the soup taste better because the flavours have had time to develop. There are many variations of Gazpacho, some like to use fruits like green apple, watermelon or even cherries. Other Gazpacho variations use seafood, cold fish or even slices of jamon ibérico. Through this blog, I would like to show you a few ways of making gazpacho soups, even as a dessert version! Today we are making the classic version known as Gazpacho Andaluz. It is one of the first recipes I learnt how to make when I was 11 or 12 years old and it was actually my farther that showed me this recipe. Barely ever seen within the household stove or kitchen, my old man did know the recipe from an old time classic restaurant in Madrid called Zalacain, in its day the number one restaurant in Spain and within the top ten restaurants in Europe and still running to this day. I love this recipe, it makes a lovely creamy gazpacho. For me, the key secret for a good gazpacho is to chop the vegetables finely and allow them to stand in a bowl with some salt for a few hours. This softens the vegetables and makes it easier to blend later, providing more flavour to the blend. I also think that making the soup the day before helps the flavours to blend better and provide the soup with more depth and colour. The best accompaniment to a chilled gazpacho is of course, a glass of Fino sherry. The sherry vinegar base of the soup needs a wine with more alcohol strength that can stand above the vinegar and cut through the acidity with certain level creaminess. Fino is the answer. Salud!
### Warehouse Operative £11.50 p.h.
We are a premium Spanish food and drink importer, wholesaler and ecommerce business based in Wetherby, West Yorkshire. We are currently expanding our team and on the lookout for warehouse operatives working either full-time or part-time hours to help our wholesale and ecommerce fulfilment warehouse.
ABOUT THE ROLE
The ideal candidate will assist the warehouse operations by daily packing and dispatching of orders, assisting on the receipt of orders from suppliers, as well as helping out on closing and cleaning down procedures. As a key member you will be required to work closely with all teams, in a collaborative and informative manner.
Our warehouse operation is a fast-paced active role, we are looking for someone who has previously worked in a similar environment and can manage a challenging and varied role. Full on the job training will be given. We are looking for someone with strong organisational skills, with a general can-do attitude.
RESPONSIBILITIES
Prepare and packing items ready for dispatch
Pay good attention to detail
Unloading and loading of stock
General warehouse housekeeping duties
Working alongside existing warehouse team
WHAT WE’RE LOOKING FOR
Previous experience working in a busy warehouse
You are naturally friendly and want to get stuck in, working with your team to deliver great results
You have great communication skills
Demonstrate a positive attitude, flexible and willing to take on a variety of tasks and able to work under pressure to meet peak requirements
Ability to work on feet and carry objects weighing up to 30Kg
You are self-motivated and have the determination to continuously improve and succeed
WHAT WE OFFER
£11.50 per hour
20 days holiday per annum pro rata
Monday to Friday
Company pension
Employee discounts
On-site parking
HOW TO APPLY
Please send your CV and a covering letter stating why you are the best person for the role to careers@bascofinefoods.com
### Driver and Warehouse Operative £11.50 p.h.
We are a premium Spanish food and drink importer, wholesaler and ecommerce business based in Wetherby, West Yorkshire. We are currently expanding our team and on the lookout for delivery drivers /warehouse operatives working either full-time or part-time hours to help our wholesale and ecommerce fulfilment warehouse.
ABOUT THE ROLE
The ideal candidate will assist the warehouse operations by carrying out multi drop van deliveries, daily packing and dispatching of orders, assisting on the receipt of orders from suppliers, as well as helping out on closing and cleaning down procedures. As a key member you will be required to work closely with all teams, in a collaborative and informative manner.
Our warehouse operation is a fast-paced active role, we are looking for someone who has previously worked in a similar environment and can manage a challenging and varied role. Full on the job training will be given. We are looking for someone with strong organisational skills, with a general can-do attitude.
RESPONSIBILITIES
Driving 3.5t refrigerated vans
Ability to map out routes from A – Z
Follow the correct delivery procedures
Ensuring the vehicle is driven in a safe and courteous manner
Motorway and urban driving, driving up to 200 miles per shift
Unloading and loading of stock
Prepare and packing items ready for dispatch
Pay good attention to detail
General warehouse housekeeping duties
Working alongside existing warehouse team
WHAT WE’RE LOOKING FOR
Full UK Driving Licence
High degree of safety awareness.
Current forklift licence a plus
Previous experience on multi-drop deliveries and working in a busy warehouse
You are naturally friendly and want to get stuck in, working with your team to deliver great results
You have great communication skills
Demonstrate a positive attitude, flexible and willing to take on a variety of tasks and able to work under pressure to meet peak requirements
Ability to work on feet and carry objects weighing up to 30Kg
You are self-motivated and have the determination to continuously improve and succeed
WHAT WE OFFER
£11.50 per hour
20 days holiday per annum pro rata
Monday to Friday
No weekends
Company pension
Employee discounts
On-site parking
HOW TO APPLY
Please send your CV and a covering letter stating why you are the best person for the role to careers@bascofinefoods.com