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.
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 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 Coppa Ibérico de Bellota 0.8Kg
WHAT IS Coppa IBÉRICO DE BELLOTA?
Arturo Sánchez’ Coppa 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.
Coppa or 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 coppa 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 Coppa Ibérico preparation and dressing for generations with natural spices and an extraordinary De La Vera Spanish Paprika.
Only the best coppa 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 Coppa Ibérico is kept alive.
HOW TO SERVE COPPA IBÉRICO DE BELLOTA?
Slice your Coppa 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 Reserva from Ribera del Duero.
HOW TO STORE coppa IBÉRICO DE BELLOTA?
Our Coppa 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 Reserva 0.8Kg
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 Reserva is a Zamorano cheese matured for over 6 months, giving firm consistency and a thin, hard, and smooth natural rind. A uniform and firm texture that cuts cleanly, with small mechanical holes. It still has a melt-in-the mouth texture despite its age.
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 2.4Kg
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 PICANHA?
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 7.5Kg
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.
Sucellos Albariño –
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 jar of piquillio 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 7.5Kg
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 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.
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 7.5Kg
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 7.5KG. 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.
Gamba Roja 25/30
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 varidens, 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 0.45Kg, each Kg contains between 25/30 prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness.
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 4.2Kg
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% 7.3Kg
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 7.3KG. 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.
Arturo Sánchez Lomo Ibérico de Bellota 1Kg
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 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 BELLOTA?
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 BELLOTA?
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.
Arturo Sánchez Jamón Ibérico de Cebo 7.9Kg
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 7.9KG. 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 2.4Kg
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 2.4Kg 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 2.4KG. 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.
Arturo Sanchez Paleta Ibérica de Bellota 100% 4.2Kg
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 4.3KG. 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.
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 50g
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 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 Sánchez Salchichón Ibérico 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.
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.
Organic certified wine
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 2024
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.
Organic certified wine
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.
Organic certified wine
Jose Pariente Verdejo Barrica 2023/24
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.
Organic certified wine
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 2025
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 2022
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 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.
Organic certified wine
Matsu El Picaro 2024
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 2023
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 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 FAO 34.
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.
Galician Beef Sirloin Joint 2Kg
WHAT IS OUR GALICIAN BEEF SIRLOIN JOINT?
The ultimate celebration joint. Tender, lean meat, with just the right covering of natural fat to keep it juicy and full of flavour. Easy to carve, for beautiful results when you serve up: a real luxury.
Our Galician Beef Sirloin Joint comes from mature Spanish cattle that have roamed the Galician hills for up to 10 years, before being dry-aged by our Master Butcher to relax the meat to tenderness and concentrate the luscious beef flavour. All our Galician beef carries some wonderful creamy fat and a high level of marbling, with a lasting, red wine-like flavour.
With slightly less fat content than rib-eye, our Galician sirloin is the perfect joint for roasting and serving rare to medium rare, which helps retain its moisture and flavour.
HOW TO COOK YOUR GALICIAN BEEF SIRLOIN JOINT?
Each joint up to 2Kg. 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 GALICIAN BEEF SIRLOIN JOINT?
You will receive one frozen Galician beef sirloin joint vac pac delivered on ice pads. If you are not using the joint straight away, store in the freezer.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM JOINT TO JOINT, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR GALICIAN BEEF SIRLOIN JOINT.
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.
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 2.7Kg
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.
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 1.7Kg
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 2020/21
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 fresh rubia gallega steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the fridge.
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.
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 5.2Kg
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 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.
Matarromera Crianza 2022/23
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:
• 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.
