Spanish Ham Stand and Knife

A good Iberico and Serrano ham stand is essential for presenting and carving a whole Spanish cured ham.

This value for money ham stand will hold your ham securely while you cut beautifully thin slices. And its graceful shape will present your ham in style at parties and family gatherings.

Made out of certified PEFC pine wood, our ham holder has been lightly lacquered with food friendly gel.

This ham stand is best used with a whole bone-in ham (boneless hams will not fit in this size holder). Properly cared for, a whole bone-in ham can be stored in the holder at room temperature for up to three weeks.

Your ham holder will take just a few minutes to assemble. After use, it can be disassembled for convenient storage.

Brandy Alvear Gran Reserva

Brandy Alvear Gran Reserva is the incontestable treasure of Bodegas Alvear’s brandies.

Made from 100% Pedro Ximenez grapes, Brandy Alvear Gran Reserva has been aged in American oak barrels, following the traditional criaderas and soleras system for over 15 years.

A Spanish brandy of tremendous warmth and mellow maturity with golden mahogany colour, showing complex aromas with pungent scents of wood and bakery.

A brandy with all the makings of a classic.

Familia Suarez Bravas Sauce

The Authentic Bravas sauce made with a mixture of smoked and spicy paprika, extra virgin olive oil… and only the most natural ingredients. The perfect sauce for patatas bravas.

Hot and smokey, with a spicy touch, it’s perfect for preparing authentic patatas bravas or to accompany roasted vegetables, meats, BBQs…

Taste it, enjoy it, share it. You’ll become a fan of it!

Arturo Sánchez Jamón Ibérico de Bellota 100% 7.5Kg

WHAT IS JAMÓN IBÉRICO DE BELLOTA?

This product is Arturo Sánchez’s soul. The pillar and foundation that has held this legendary Ibérico house since 1917: excellence, craft, honesty, tradition.

Jamon Ibérico de Bellota is a true gastronomic jewel, because each piece is unique: the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo.

Time is of essence on a product like this: two years of living in freedom, in the dehesa fields, with two seasons to guarantee a double acorn-based feed and its healthy nutritional properties; then, a minimum of 48 months’ curing in Guijuelo, in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest.

Every day is different, a true challenge, and only the deepest knowledge gathered over more than a century of experience by a family who loves their work can guarantee that the 100% Iberian cured acorn ham that reaches your table is unique among the Iberian hams: the essence of a pure, balanced, full flavour. Unforgettable.

WHAT IS THE DIFFERENCE BETWEEN IBÉRICO DE BELLOTA AND CEBO?

The official classification allowed is distinguished mainly between Ibérico de Bellota which are pigs purely fed on acorns or Ibérico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin.

HOW DO I PREPARE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE BELLOTA?

Mount your Jamon Ibérico de Bellota 100% in a ham holder and cut delicate thin slices, about the size of a credit card. Serve them on warm plates to allow the flavours to emerge, along with some good bread and a glass of fine Spanish red wine or a cool glass of dry sherry.

Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use, where it will only improve with time.

At Basco, each ham we send is accompanied by care and handling instructions as well as ham carving tips. A ham holder stand and ham carving knife are necessary accessories in order to carve Spanish ham properly.

HOW DO I STORE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE BELLOTA?

Store your Arturo Sánchez Jamón Ibérico de Bellota Gran Reserva ham in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.

 

AVERAGE WEIGHT 7.5KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.

Arturo Sánchez Lomo Ibérico de Bellota 1.2Kg

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 7.5Kg

WHAT IS JAMÓN IBÉRICO DE CEBO?

Jamon Ibérico is one of Spain’s treasures. The thin slices of dark red ham have a deep, complex flavour and surprisingly mild saltiness. Once only available in Spain’s finest restaurants, you can now enjoy this incredible ham in your home.

Each ham is cured in the mountain air for over three years, experiencing the changing temperatures of the seasons. Under the watchful eye of the ham masters at Arturo Sánchez, the hams cure in special curing rooms with open windows to allow the mountain air circulate, and eventually lose over 40% of their weight as much of the fat melts away.

This is the type of Jamon Ibérico most commonly served in Spain. It is made from the native cerdo ibérico black pigs that are fed a diet of high-quality grain. Cured for 36 months by the masters at Arturo Sánchez, the resulting jamón is dark ruby red, with streaks of white fat adding flavour and texture to the slices. Hams are generally classified by the amount of acorns eaten before slaughter.

WHAT IS THE DIFFERENCE BETWEEN IBÉRICO DE BELLOTA AND CEBO?

The official classification allowed is distinguished mainly between Ibérico de Bellota which are pigs purely fed on acorns or Ibérico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin.

HOW DO I PREPARE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO?

Mount your Jamon Ibérico in a ham holder and cut delicate thin slices, about the size of a credit card. Serve them on warm plates to allow the flavours to emerge, along with some good bread and a glass of fine Spanish red wine or a cool glass of dry sherry. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use, where it will only improve with time. At Basco, each ham we send is accompanied by care and handling instructions as well as ham carving tips. A ham holder stand and ham carving knife are necessary accessories in order to carve Spanish ham properly.

HOW DO I STORE MY ARTURO SÁNCHEZ JAMÓN IBÉRICO DE CEBO?

Store your Arturo Sánchez Jamón Ibérico Cebo ham in a cool, dry place. There is no cooking required. Unopened this ham can last 12 months. Once you peel the outer layer of skin, cover the meat with thin slices of fat and cling film to avoid air drying it and still store in a cool, dry place. Once opened, this ham can last up to one month if covered properly. If you are not eating the ham in one go, we recommend opening it in sections to prolong its shelf life.

AVERAGE WEIGHT 7.5KG. PRODUCT INCLUDES FREE DELIVERY. PLEASE NOTE THAT WEIGHTS CAN VARY FROM HAM TO HAM, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR HAM.

Arturo Sánchez Boneless Paleta Ibérica de Bellota Reserva 2.2Kg

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 2.2Kg 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 2.2KG. 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% 4.3Kg

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.

 

Arturo Sánchez Salchichón Ibérico de Bellota 50g

WHAT IS SALCHICHÓN IBÉRICO?

Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico by Arturo Sánchez.

Made from acorn-fed, free-range pork blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.

This classic Spanish sausage comes ready sliced in an attractive presentation pack and makes for a special gift for the Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it.

Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Salchichón is kept alive.

Salchichón Ibérico is seasoned with whole peppercorns, not the smoked paprika used for chorizo. Without the smokiness, the rich Ibérico flavour shines through. Each bite literally melts in your mouth.

HOW TO SERVE SALCHICHÓN IBÉRICO?

Salchichón Ibérico should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because the salchichón contains oleic acid which is activated when the salchichón reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the salchichón ibérico.

To serve Arturo Sanchez Salchichón Ibérico de Bellota, open the pack and allow the sliced sausage to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.

Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of salchichón spreading them evenly.

The best partner to our acorn-fed ibérico salchichón with good quality crusty bread and a fine wine such as Lurton Tempranillo from Toro.

HOW TO STORE SALCHICHÓN IBÉRICO?

Our Salchichón Ibérico comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.

Arturo Sánchez Chorizo Ibérico de Bellota 50g

WHAT IS CHORIZO IBÉRICO?

Discover the amazing flavour of Spain’s finest cured sausage – Chorizo Ibérico de Bellota by Arturo Sánchez.

Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth!

Chorizo Ibérico de Bellota comes from black Ibérico pigs that can only be found in Spain. We only use noble cuts such as Pluma, Secreto and Presa when making our artisan chorizo ibérico.

Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Chorizo is kept alive.

Our Arturo Sanchez Chorizo Ibérico is soft, sweet, smooth with well-balanced flavours, making it perfect for tapas.

HOW TO SERVE CHORIZO IBÉRICO?

Ibérico chorizo should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because the chorizo contains oleic acid which is activated when the chorizo reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the chorizo ibérico.

To serve Arturo Sanchez Chorizo Ibérico de Bellota, open the pack and allow the sliced sausage to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.

Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of chorixo spreading them evenly.

The best partner to our acorn-fed ibérico chorizo with good quality crusty bread and a fine wine such as Pittacum Barrica from Bierzo.

HOW TO STORE CHORIZO IBÉRICO?

Our Chorizo Ibérico comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.

Arturo Sánchez Jamón Ibérico de Bellota 50g

WHAT IS JAMÓN IBÉRICO DE BELLOTA?

This product is Arturo Sánchez’s soul. The pillar and foundation that has held this legendary Ibérico house since 1917: excellence, craft, honesty, tradition.

Jamon Ibérico de Bellota is a true gastronomic jewel, because each piece is unique: the union of the best raw material, the pure breed pig raised in the best dehesa fields, and the natural curing in our cellars in Guijuelo.

Time is of essence on a product like this: two years of living in freedom, in the dehesa fields, with two seasons to guarantee a double acorn-based feed and its healthy nutritional properties; then, a minimum of 48 months’ curing in Guijuelo, in natural drying sheds, where the cold, dry wind of the Béjar and Gredos mountains do the rest.

Every day is different, a true challenge, and only the deepest knowledge gathered over more than a century of experience by a family who loves their work can guarantee that the 100% Iberian cured acorn ham that reaches your table is unique among the Iberian hams: the essence of a pure, balanced, full flavour. Unforgettable.

HOW TO SERVE JAMÓN IBÉRICO DE BELLOTA?

Iberico ham should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because the ham contains oleic acid which is activated when the ham reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the ham.

To serve Arturo Sanchez Jamón Ibérico de Bellota, open the pack and allow the ham to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.

Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of ham spreading them evenly.

The best partner to our acorn-fed ibérico ham with good quality crusty bread and a fine wine such as Matarromera Gran Reserva from Ribera del Duero.

HOW TO STORE JAMÓN IBÉRICO DE BELLOTA?

Our Jamón Ibérico de Bellota comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.

Arturo Sánchez Jamón Ibérico de Cebo 50g

WHAT IS IBERICO HAM?

Iberico ham has a deep, rich nutty flavour and comes from the legendary Iberian breed of black pigs known as pata negra pigs. The animals have at least a hectare of wooded pastures called dehesas and are fed on a diet of grass and the best acorns from holm and cork oak trees. This provides the hams distinctive aroma and exquisite taste.

It also means that no other cured ham can beat Arturo Sánchez Iberico Ham, this is the real thing! Arturo Sánchez’s Iberian ‘cebo de campo’ free-range pigs reach 14 months of age instead of the industry average of 10 months. These extra months allow further properties and characteristics to develop differently such as its aroma, flavour and appearance. In addition, all cebo hams are cured for a minimum of 30 months. As the seasons change from the cold of winter through spring and summer, 40% of the fat melts away, coating the ham in flavour. As the second year passes, the ham undergoes complex changes that produce incredible layers of flavour. The result is a tender and delicious ham, deep red in colour with a very mild saltiness.

Iberico Hams are generally classified by the amount of acorns eaten before slaughter. The official classification allowed is distinguished mainly between Iberico de Bellota which are pigs purely fed on acorns or Iberico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin. At Basco, we import hams of Iberian breed from artisan ham and charcuterie specialist Arturo Sánchez. Thanks to the knowledge gained during more than 100 years and several generations dedicated to this activity, Arturo Sánchez produces Iberico products that are considered to be amongst the best in Spain.

A family business located in Guijuelo in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of black Iberian pigs. Iberico ham is at its best sliced as thinly as possible using a ham stand, however, if you are not confident with a knife or do not want to buy a whole leg, this is the best option for you.

Arturo Sánchez Iberico ham is perfect for parties, tapas or even just to treat yourself, its distinctive rich taste and creamy, melt-in-your-mouth texture is something you will want to eat over and over again!

HOW TO SERVE IBERICO HAM

Iberico ham should be ideally served at a temperature of around 20 degrees celsius. The reason behind this, is because the ham contains oleic acid which is activated when the ham reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the ham.

To serve Arturo Sánchez Iberico Ham, open the pack and allow the ham to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature and the oleic acid gets activated.

Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of ham spreading them evenly.

Try our iberico cebo ham with good quality crusty bread and a fine wine such as Marques de Murrieta Rioja Reserva.

HOW TO STORE JAMÓN IBÉRICO?

Our Jamón Ibérico de Cebo comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.

Arturo Sánchez Salchichón Ibérico

WHAT IS SALCHICHÓN IBÉRICO?

Taste one of Spain’s finest cured sausages when you slice into this Salchichón Ibérico by Arturo Sánchez. Free-range ibérico pork is blended with black peppercorns and cured for a minimum of 4 months in a natural casing in the fresh mountain air of Guijuelo. Savour thin slices of this tasty, cured sausage with a glass of fine wine.

This classic Spanish sausage comes in an attractive vacuum bag and makes for a special gift for the Spanish food aficionado. A superb sausage that is succulent, with incredibly soft texture thanks to the lean pork cuts used to make it.

Salchichón Ibérico is seasoned with whole peppercorns, not the smoked paprika used for chorizo. Without the smokiness, the rich Ibérico flavour shines through. Each bite literally melts in your mouth.

Ibérico is the finest pork in the world. It comes from Ibérico pigs that live their lives wandering outdoors eating grasses and herbs and sleeping under the stars. In the fall, these lucky hogs feast on massive amounts of sweet acorns, called ‘bellotas’ in Spanish. Because the acorns are rich in antioxidants, the pork has a rich, nutty flavour that surpasses any other.

HOW TO SERVE SALCHICHÓN IBÉRICO?

Slice your Salchichón Ibérico very thinly and serve on a warm plate to bring out its complex flavours.

While we prefer to enjoy slices of this superb salchichón on its own, you can also add it to sandwiches, fresh salads or pastas. For maximum taste, serve at room temperature with a glass of Matsu El Recio from Toro.

HOW TO STORE YOUR SALCHICHÓN IBÉRICO?

Our Salchichón Ibérico comes vacuum packed in 0.9kg pieces. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 1 month.

Arturo Sánchez Chorizo Ibérico

WHAT IS CHORIZO IBÉRICO?

Discover the amazing flavour of Spain’s finest cured sausage – Chorizo Ibérico by Arturo Sánchez.

Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth!

Chorizo Ibérico comes from black Ibérico pigs that can only be found in Spain. We only use noble cuts such as Pluma, Secreto and Presa when making our artisan chorizo ibérico.

Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Chorizo is kept alive.

Our Arturo Sanchez Chorizo Ibérico is soft, sweet, smooth with well-balanced flavours, making it perfect for tapas.

HOW TO SERVE CHORIZO IBÉRICO?

Slice your Chorizo Ibérico as thinly as possible and serve with excellent bread and wine. You can add slices to salads or sandwiches, or dice and add to stews or pasta.

We prefer to eat slices of this superb chorizo by themselves, better to enjoy the layers of flavour.

For maximum taste, serve at room temperature with a glass of Marques de Murrieta Reserva from Rioja.

HOW TO STORE CHORIZO IBÉRICO?

Our Chorizo Ibérico comes vacuum packed in 1kg pieces. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 1 month.

Jose Pariente Wine Tasting Box

Enjoy the ultimate wine tasting experience from the hand of Basco and Rueda’s Premier Winery José Pariente all in one Tasting Box.

This is the perfect gift for a wine lover or ideal tasting for a family or group of up to 6 people. The box includes 4 wines from José Pariente.

Named after José Pariente, a hard-working grape grower and producer from Rueda whose vines served as the base for the project launched by his daughter Maria Victoria (Mariví) Pariente in 1998. Some years later, Mariví fulfilled her dream of building her own modern premises and launch a range of wines to show the diversity of the indigenous Verdejo grape.

The third generation, siblings Martina and Ignacio, have fully joined the business and have even launched their own project in Castilla y León under the name Prieto Pariente. Ignacio (who runs the export and business operations) and Martina (winemaker) are bringing a clear generational shift to their wines, experimenting, and using modern techniques and technology to set themselves apart from other wines.

José Pariente is now one of the most respected brands in Rueda for its quality and continuity. Rueda is one of the most technologically minded denominations in Spain, yet hand-harvesting is the standard for bush vines and indigenous yeasts have been selected from José Pariente’s own vineyards as part of a join project with the University of Navarra. Around 75% of the grapes are cold-macerated and vinification is done in stainless steel deposits.

The box includes 4 leading Rueda white wines from this young and exciting winemaker, including Verdejo, Sauvignon, oaked, unoaked and sweet choices.

Jose Pariente Apasionado 2023

GRAPE VARIETIES

100% Sauvignon Blanc

WINE TASTING

The result of Bodegas Jose Pariente’s concern for a new and original sweet wine. After hard work in the vineyard and a few small trials, they came up with Apasionado, a special and lively version of the grape Sauvignon Blanc.

Tasting Pale yellow with greenish reflections. Its aromatic expression is not usual in sweet wines as an exceptional combination of vegetable notes and tropical fruits, hints of fresh cut grass, and a hint of minerality. In the mouth a pleasant and very fine velvety sensation. It keeps the essence of the typical Sauvignon Blanc grape: fresh and clean elegance. An intense wine, well structured, with a long, round finish. Perfect balance among acidity, alcohol and sugar.

FOOD PAIRING

All types of hot and cold desserts, with foie gras or in cocktails.

 

Jose Pariente Finca Las Comas 2022

GRAPE VARIETIES

100% Verdejo

WINE TASTING

This wine comes from the vineyard with the same name, Las Comas: a vineyard of bush vines planted in 1910 on stony soil with limestones. These characteristics have made this a unique and very personal interpretation of the Verdejo grape from Rueda. Finca Las Comas is an intense and creamy wine made in Foudres of oak. The medium-bodied wine shows an extraordinary elegance and great aromas with hints of fennel, herbaceous plants and a subtle touch of citrus.  The wine is clear and bright, with a golden yellow colour. The nose shows complex and intense aromas of herbaceous plants, fennel and a subtle touch of citric aromas. A medium-bodied wine, intense and creamy on the palate. Exceptionally elegant and well-balanced, with a long and open finish, and a nice touch of anise. Great acidity, and a pleasant salty aftertaste.

FOOD PAIRING

All types of fish dishes, rices, semi-cured cheeses, smoked dishes, milk-fed lamb, roast pork.

 

Jose Pariente Verdejo Barrica 2023

GRAPE VARIETY

100% Verdejo

WINE TASTING

Jose Pariente Verdejo Barrica is a deep, smooth and complex rueda wine which is the work of impeccable cellar craftmanship. The fermentation in barrel, which at Jose Pariente is a meticulously thorough process, makes for an extraordinarily nuanced wine. An exceptional balance of fruit and wood.

The fermentation is carried out in French oak barrels, both new and one year old, from various coopers. This follows seven months of batonnage, with the wine in constant contact with its lees. It was then decanted into stainless steel tanks, where it remained for five months, before being bottled after clarification and stabilisation.

Bright and golden yellow to the eye, it has an intense, complex nose, its aromas spicy, slightly smoky, with ripe fruit and a hint of wood. There are also notes of exotic fruits and minerals. In the mouth it is voluminous, unctuous and very elegant. Powerful, with a good acidity that ensures a long and lively passage. It presents a great balance between fruit and wood. Everything that is perceived in the nose appears again in the mouth.

FOOD PAIRING

Appetisers, fish in sauce, richly flavoured seafood such as spider crab or goose barnacles, poultry and veal find a perfect companion in this wine. It goes especially well with ham and foie gras.

 

Pittacum Barrica 2020

GRAPE VARIETIES

100% Mencía

TASTING NOTES

Wine is a product of the earth and therefore is naturally associated to its terroir. Drinking a bottle of Pittacum must then transport us to its place of origin, serving as medium to perceive and feel the nuances and the essence of the land of the Bierzo and its climate. A healthy and pleasurable feeling. Pittacum has an intense colour with elegant nose. Fresh red fruits, spices, chinese ink and minerals. Fluid and juicy with a long finish.

FOOD PAIRING

Pittacum’s profile allows for a rich and varied matching to dishes and foods: grilled or stewed meats, legume pottages, certain ways of prepare fish, but also cold meats, cheeses, pasta, empanadas (Galician savory pie), salads when properly dressed.

 

Terras Gauda O Rosal 2024

GRAPE VARIETIES

Albariño, Caíño and Loureiro

TASTING NOTES

The flagship wine from the leading producer in Spain’s O Rosal Valley is an artful blend of Albariño, Caíño and Loureiro. Hailing from the most southerly part of Rías Baixas, just across the River Miño from neighbouring Portugal, Terras Guada O Rosal clearly takes influence from both sides of the valley. Pulling the cork on this, you’ll discover all the fruity and floral notes of a Spanish Albariño combined with the laser-like acidity and herby character of a Portuguese Vinho Verde – it’s the taste of summer holidays.

Lemon curd, lime zest, pink grapefruit juice, crunchy peach, Granny Smith apple, mandarin peel, orange blossom, jasmine, passionfruit, kiwi, bay leaf, dried mint, and just a hint of salinity like caper brine.

FOOD PAIRING

This wine is calling out for seafood: oysters, shrimp, crab, white anchovies, or barbequed sardines. Alternatively, pair with creamy dishes or something with a kick of chilli.

 

Iberico Coppa 1Kg

WHAT IS IBERICO coppa?

Cabecero iberico is the pork collar or top of the loin, also known in Italian as coppa or capocollo. This is the muscle running from the neck of the pig to the ribs. After the loin, the coppa is the third largest muscle from the Iberico pork. Coppa Iberica is an extremely well marbled pork cut, that lends itself to a variety of cooking methods due to its high level of fat infiltration.

Please note that our cabecero does not include the Presa iberica.

Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.

HOW TO COOK IBERICo coppa?

We have customers that use the coppa for sausage making, curing and smoking. It is a great cut that can be cooked like a traditional roast pork shoulder or cut into steaks and cooked on the BBQ.

Coppa is very quick and easy to prepare for roasting. Once fully thawed, season with salt and pepper and place in a hot oven at 200°C for approximately 30 minutes. Please make sure you use a good meat thermometer to ensure it is not overcooked. Roast until its internal temperature is 57°C for medium rare. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.

This pork roast will taste like a roast beef! It really is phenomenal in how it tastes. Try one today to find out!

HOW WILL I RECEIVE MY IBERICO COPPA?

You will receive one frozen vac pac of iberico coppa delivered on ice pads. If you are not using the coppa straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR IBERICO COPPA.

 

La Chinata Goat Cheese and Caramelised Onion Cream

La Chinata Goat cheese and caramelised onion cream is a delicious and tasty gourmet product elaborated with first quality products and the best La Chinata extra virgin olive oil. The combination of the intense goat cheese with the sweet touch of caramelised onion will provide you a unique taste you will love.

La Chinata Goat cheese and caramelised onion cream is perfect complement to grilled meats and ideal as part of a tapas board spread on toast. You can also use this goat cheese spread as a dipping sauce with crudités (carrot, celery, cherry tomatoes) or with crackers.

Munar Sobrasada Sausage

WHAT IS SOBRASADA SAUSAGE?

Sobrasada is a traditional soft, cured sausage from Mallorca made with ground pork, paprika, salt and other spices which has been made by Embutidos Munar for over 70 years. Sobrasada is the national sausage of the Balearic Islands, and Sobrasada Munar is the authentic sobrasada now available in the UK. Starting with premium quality free-range pork, they add a little sea salt and sun dried paprika from Tap de Corti in Mallorca. Because of their balmy semi-tropical climate, islanders on Mallorca and Menorca are unable to fully dry-cure their meat, as is done on the mainland. Instead, they preserve their meat by mixing it with a local type of paprika and age it for a short time. The result is sobrasada, a finely ground soft pork sausage of excellent quality. It is unique for its soft-spreadable texture and is used for cooking or as a spread. About 2.5 inches thick.

HOW TO SERVE SOBRASADA SAUSAGE

Sobrasada is usually spread on crusty bread and toasted until it melts there is no other sausage from Mallorca more typical than sobrasada (locally known as sobreasada). You can also use sobrasada as a filling to pasta dishes, fried with sea food or meat as part of a sauce or garnish, making it one of the most versatile products of all Spanish cured meats.

HOW TO STORE SOBRASADA

Each sobrasada comes wrapped in an attractive paper wrap with each piece weighs around 350g. Once opened keep in the refrigerator and consume within 5 days. The product has 9 months shelf life from date of manufacture. Gluten free.

Arroyabe Cockles in Water

A hidden treasure of Spanish gastronomy, and one of our favourite tapas: these small saltwater cockles called berberechos are harvested in the sandy estuaries along the coast of Cantabria where the cool waters make for perfect seafood.

Naturally prepared in saltwater and simply steamed, these tender cockles are the ultimate flavour of the sea.

They also couldn’t be easier to serve and share, straight from the can with a squeeze of lemon and a glass of your favourite white wine. Perfect!

Matsu El Viejo 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 Bluefin Tuna Belly in Olive Oil

As long as tuna boats have plied the seas, ventresca, the belly of the tuna, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna. The Japanese treasure it under the name ‘toro,’ which is the most sought-after part of the tuna.

Each bite of ventresca tuna is so meltingly tender that it is in a different category from other canned tuna. Serve on a fresh green salad, or on a piece of fresh bread to experience the buttery, mild flavour of this amazing seafood.

Our ventresca by Herpac is prepared in limited quantities. After each Bluefin tuna is cooked in sea water, the delicate ventresca fillets are placed in a tin, always by hand, because no machine process would be capable of leaving intact such a tender cut. The ventresca is then covered in olive oil, thereby keeping it moist and enhancing its delicate flavour.

Ventresca is the finest part of the Bluefin tuna. Each tuna is caught with a rod and line. This preserves the texture and flavour that can be damaged by the stress of harvesting by net. This method also assures that other creatures of the sea, such as dolphin or turtles, are not harmed.

Herpac Mackerel Fillets in Olive Oil

Herpac was founded in 1986 by the Pacheco brothers. After many years working in their small fish shop in Barbate, and thanks to the good name achieved, Francisco and Diego decided to start marketing mojama, drying it by hand with no other elements than the sun and the wind, in their establishment in the street Hermanos Romero Abreu. Today they have central facilities of 8,500 square meters, three of their own stores and fifty employees, and are present in ten countries.

From the cool seas near Cadiz come these delicious Caballa fillets. These small mackerel are filleted by hand and prepared in olive oil. The result is a delicate, flaky fish with a mild flavour. Serve on toast or with a salad.

Canned seafood in Spain is considered a delicacy, and Herpac takes great care to preserve the flavour and texture of fresh mackerel. Each fillet is carefully packed and prepared to ensure that it is not overcooked or damaged. The result is a fish that restaurants across Spain feature as a sought-after delicacy.

 

Le Naturel Garnacha 2024

GRAPE VARIETIES

100% Garnacha and other varieties

TASTING NOTES

Aroa is a winery, in D.O. Navarra, where wine and Organic methods of cultivating go hand in hand. Carefully selected vineyards, located in the highest and coolest area of the region, hand-picked grapes.

As the name suggests, Le Naturel Garnacha wine is a natural wine where the grapes are the main character. Made mainly from grenache and other varieties, the wine has a short maceration for only 5 days with minimum intervention to keep the grape’s qualities. No added sulphites.

Le Naturel has a clean and bright colour, with raspberry tones. On the nose, its fresh, with good intensity of red fruit notes of strawberries, raspberries, and violets. On the mouth, you get lots of fresh fruit with a genuinely nice step. A fresh, light and easy drinking red that is packed full of fruit.

FOOD PAIRING

Le Naturel pairs well with game dishes such as duck breast, partridge or grilled rabbit or serve chilled with a meaty piece of turbot, halibut or monkfish.

 

Matsu El Picaro 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 1.1kg, each box contains between 70-90 prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness. These Gamba Blanca prawns are wild-caught in the Mediterranean Sea (FAO 37).

HOW WILL I RECEIVE MY GAMBA BLANCA PRAWNS?

You will receive one frozen box of Gamba Blanca prawns delivered on ice pads. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 4 hours before cooking.

PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF GAMBA BLANCA PRAWNS YOUR GET.

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. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WEIGHTS CAN VARY FROM JOINT TO JOINT, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR 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 2.6Kg

WHAT IS GALICIAN BEEF?

At Basco, we only source the highest quality beef from Galicia in the Northwest of Spain. Our Galician beef fillet comes from retired dairy cows between 8 and 12 years old. This type of ageing allows more natural grass-fed marbling of the beef so that its comparable to the marbling of genetically optimised grain-fed US, Japanese and generic Wagyu beef. These older cows are chubbier animals, have a higher percentage fat content and as such have more marbling, giving the fillet a distinct and unique flavour. All our galician fillets are dry-aged for a minimum of 7 days.

WHAT IS GALICIAN FILLET?

Also known as Filet Mignon, Tenderloin, and the Eye Fillet, this is the most sought-after Galician beef cut, prized for its tender quality. Our Whole Galician fillet is lean, mean, and amazingly tender which will melt in the mouth. Low in fat, but rich in flavour when cooked, this is a Rolls Royce of Galician beef, that can be enjoyed by either cooking it as steaks or roasting as a whole piece.

HOW TO COOK A GALICIAN FILLET?

The perfect way to cook and serve a Galician Fillet Steak is to bring the fillet to room temperature-for at least 6 hours. Cut the fillet steak into 3-inch thick medallions and salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barcecue for 4 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, slice thinly accross, season with salt flakes and serve on a warm plate or platter.

HOW WILL I RECEIVE MY GALICIAN FILLET?

You will receive one frozen whole Galician fillet vac pac delivered on ice pads.

PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR GALICIAN FILLET.

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 1.6Kg

A great value joint taken from the breast of the Wagyu, and well suited to long, slow cooking or marinating and barbecuing for meltingly tender wagyu beef.

Left flat by our Master Butcher at Finca Santa Rosalia, this is sourced exclusively from Finca Santa Rosalia’s Wagyu herd to ensure only the best flavour possible and only dispatched after being matured in their dedicated dry aging room and judged ready by the Master Butcher.

Wagyu brisket is a particularly popular cut of meat and goes down as a personal favourite down at Basco. It is taken directly from the Forequarter, so you get a beautiful texture and a rich and bountiful flavour. When it arrives at your front doorstep, you will see that it is highly abundant in marbling that allows it to melt into the meat as it starts cooking and throughout the rest of the process.

The Wagyu Box

The ultimate selection of wagyu beef cuts perfect for a special barbecue. At Basco, we help you select the best Barbecue ingredients for the ultimate barbecue experience.

Our wagyu box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any wagyu beef lover or premium steak friend in your life.

The box contains:

One pack of Wagyu Burgers (2x150g); made with an 80% to 20% white fat marbling ratio. It is the marbling fat that distinguishes wagyu beef and what gives these burgers their unbelievable succulence and rich depth of flavour. This beef is dry aged for 8 to 10 days from cattle that is up to 36 months old.

One Rios Morcilla (350g); goes very well with other flavours such as roasted apples, or piquillo peppers. However it is versatile enough for an experimental chef to use it with a range of dishes, from pasta to poultry, game to garnish. It is isn’t uncommon for people to be hesitant when trying black pudding for the first time, however Morcilla De Burgos is one of best in the world, try it once, you will be coming back for more!

One Wagyu Presa steak (325g) or flank steak looks like a rib-eye steak but it is arguably more juicy and flavourful. Easy to prepare by simply searing it in a hot pan, griddle or barbecue and served with some flakes of sea salt.

One bottle of Carpess Crianza, a new style rioja from bodegas Egomei, a crianza aged for 12 months in French oak. A modern style Rioja with killer deep red fruits and spicy notes.

You will receive all your ingredients in a polysterene box delivered with ice pads. Please note that the wagyu burgers and wagyu rib-eye steak will arrive frozen. Thaw to room temperature before cooking.

THE FROZEN ITEMS SHOULD BE STORED IN FREEZER.  PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-4 DEGREES.  OTHERWISE THE BLACK PUDDING NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.

The Grilling Box

There is nothing better than a barbecue with friends and family.

At Basco, we help you select the best Barbecue ingredients for the ultimate Spanish grilling meat box. Our grilling box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.

The box contains:

Secreto Iberico; is a part of the top extreme of the loin’s top. In the traditional quartering of meat it is united to the loin’s fat or ‘hoja de tocino’. Sizzle this thin cut on the grill and the fat will immediately start to melt away, bathing the pork in lovely acorn flavoured juiciness.

Basco Cooking Chorizo; is made in La Rioja by a Chorizo producer with over 100 years experience, this recipe has been developed purely between Basco and the producer! The sausage has been semi-cured for four days. This results in a softer sausage that retains moisture whilst becoming crispy – perfect for barbecue cooking!

Morcilla de Burgos; Produced in Burgos in northern Spain, a black pudding with rice with a unique flavour became very popular and adds a very unique twist and has become a signature dish.

Irrepetible Malbec; is a Spanish Malbec/Syrah from Bodegas Altolandon, located within the province of Cuenca in central Spain Manchuela DO, known as the little La Mancha. The name Irrepetible, translates to ‘no other like it’, or ‘one of a kind’. Irrepetible has a bright cherry colour with aromas of mature fruits, sweet spices and creamy oak. Charmingly fruity and fresh without being overly oaked.

You will receive all your ingredients in a polysterene box delivered with ice pads. Please note that the secreto iberico will arrive frozen. Thaw to room temperature before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your secreto pork.

THE FROZEN ITEMS SHOULD BE STORED IN FREEZER.  PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-4 DEGREES.  OTHERWISE THE CHORIZO AND BOTTIFARA NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.

Mini Serrano Ham Carving Set 1Kg

The Mini Serrano Ham Carving Set is the perfect ham slicing kit by Basco.

Enjoy in the comfort of your home this delicious cured ham freshly carved. The Mini Serrano Ham Carving Set is a great feature for any dinner party or family meal as you can involve everyone at the table when carving the ham. The kit includes a mini joint of Martinez Somalo Serrano Reserva Ham cured for over 12 months beautifully presented in a presentation case with a stylish wooden board and ham slicing knife so you can get carving straightaway!

Forget about the hassle of a whole leg of ham, the mini serrano ham is a boneless joint with 1Kg of beautifully cured ham, so you can easily carve perfect slices of Spanish ham with plenty for everyone to enjoy!

The perfect gift, you can either carve this ham in front of the whole family or buy it as a gift to any Spanish food lover, rest assured they will be impressed!

Store your mini ham in the refrigerator. No cooking required. Average weight 1Kg. Please note that weights can vary from ham to ham, so expect a slight variation on the weight of your ham.

Order our Mini Serrano Ham Carving Set today and get free delivery (Mainland UK) when you spend over £75.

PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES.  OTHERWISE  NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.

Matarromera Reserva 2019

Grape Variety

100% Tempranillo

Wine Tasting

A complex, silky and very stylish reserva from Ribera del Duero. Made entirely using Tempranillo grapes and aged for 18 months in American and French oak barrels. It has a very intense cardinal-red colour in harmony with aromas of aging: spices, minerals, liquorice and lactones. Its stylish structure of sweet tannins combine body and refinement; a multitude of well-linked aromas with average acidity. Long finish, harmonious, elegant and enduring in the mouth.

Food Pairing

Perfect with barbecued meats, hearty stews and cured cheeses.

 

Pacharan Azanza

What is Pacharan?

Pacharan is a delicious sloe-flavoured liqueur with a pronounced aniseed taste, commonly drunk in Navarra and the rest of the Basque Country, the Pyrenees and elsewhere in Spain.

The word Pacharan comes from the Basque paitar or pattar which means liqueur and aran which means sloe.

It is made by a maceration of sloes (enderina), the fuit of the blackthorn, with anisette, the aniseed flavoured liqueur, to create a liqueur that is both warming and refreshing.

Bodegas Pacharan Azanza is a small, family company established since 1810 making it one of the oldest and best producers of pacharan. Pacharan Azanza has an I.G.P. designation ensuring that this product is authentically produced in the traditional  manner.

How is Pacaharan Served?

It is usually served as a digestif either chilled or on ice or as part of a cocktail in white or sparkling wine. It can be drizzled over fresh berry fruits and vanilla ice cream to create a delicious dessert..

70cl / 25% ABV

Vega Gourmet Truffled Sheep’s Milk Cheese

Vega Gourmet truffled cheese is no ordinary cheese, it is a true gourmet experience. An authentic truffled cheese made in La Mancha that will surprise you from the moment you open it!

It’s incredible aroma welcomes and entices you to taste. The black truffles then work their magic in a splendid pairing with the rich elegant flavours inherent in this quality sheep’s milk cheese from La Mancha.

This truffle cheese is wonderful on its own with a full-bodied red wine but also combines perfectly with many dishes including risottos, thinly sliced on an omelette or potato gratin and alongside some cured meats or with a drizzle of honey. It is the star attraction on any cheeseboard!

Made from pasteurised sheep’s milk, the cheese is cured for up to 6 months allowing time for the truffle to infuse into the milk and develop an intense cheese with complex notes of cocoa and woodland.

The BBQ Box

We all love the smoky flavour of barbecued foods and our BBQ Box is the ultimate in Spanish barbecue.

This barbecue meat box is the perfect selection for 2 to 4 people to share and makes it the ideal gift for any Spanish food lover or BBQ friend in your life.

The box contains:

Abanico; is a cut of pork that wraps the Iberico ribs from the outside. It is a thin piece, very marbled, which makes it the perfect Iberian pork cut to cook on the barbecue producing tasty, juicy and crispy slices of delicious pork.

Morcilla de Burgos; Produced in Burgos in northern Spain, a black pudding with rice with a unique flavour became very popular and adds a very unique twist and has become a signature dish.

Arbizu Chistorra Sausage; a Navarran sausage flavoured with garlic, paprika and salt and traditionally cooked on the barbecue.

Enate Cabernet Merlot; a full bodied red wine, ruby in colour with a complex blackcurrant, blackberry aroma with a touch of violet and hints of red pepper, vanilla and herbs. Smooth and rounded and perfect with our BBQ box!

You will receive all your ingredients in a polystyrene box delivered with ice pads. Please note that the abanico iberico will arrive frozen. Thaw to room temperature before cooking. Please note that weights can vary from pack to pack, so expect a slight variation on the weight of your iberico pork.

PLEASE NOTE THAT THIS HAMPER INCLUDES FROZEN GOODS AND MUST BE STORED IN THE FREEZER.  OTHERWISE THE OTHER PRODUCTS NEEDS REFRIGERATING OR PLACING IN DRY COLD STORAGE 0-4 DEGREES IF YOU ARE NOT USING IT STRAIGHTAWAY.

Familia Suarez Allioli Sauce

Allioli is the classic garlic infused mayonnaise, perfect with seafood, steak or even as a dip for chips. This allioli is made by the family run company Famillia Suarez and uses their speciality: purple garlic.

This makes a great store cupboard stable to have on hand to pep-up any dish and take it to the next level.

Familia Suarez Pulpa de Nora

Widely grown across the Iberian peninsular, nora peppers are one of the classic Spanish bedrock ingredients. These peppers are air-dried then re-hydrated before being pounded into this sauce. This makes one of the essential ingredients of a Romesco sauce or as perfect addition to a paella to give that authentic Spanish flavour.

Its intense colour and flavour adds deep notes of complexity to any fish, meat or vegetable stew.

Made by Famillia Suarez, a small family run company, this punchy ingredient will become your store cupboard standby to give so many of your dishes that extra oomph.

Familia Suarez Mojo Rojo Sauce

Made by Famillia Suarez in Cuenca, central Spain, mojo rojo is the classic sauce from the Canary Isles. Traditionally eaten with boiled potatoes it also makes a great accompaniment to grilled meats and fish.

This version is made with choricero peppers and purple garlic, a speciality of Famillia Suarez. The sauce is intense without being hot with a piquancy from the addition of wine vinegar and spices.

Cheese Croquetas

Spanish Goat’s Cheese Croquetas – these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You’ll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using local goat’s cheese.

Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.

Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.

Porcini Mushroom Croquetas

Spanish porcini mushroom Croquetas – these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You’ll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using hand-picked porcini mushrooms.

Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.

Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.

Salt Cod Croquetas

Spanish Salt Cod Croquetas – these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You’ll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using flaked salt-cod.

Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.

Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.

Ham Croquetas

Spanish Serrano Ham Croquetas – these are a world away from the frozen potato affairs you find skulking at the bottom of supermarket freezers. You’ll find these croquetas gracing some of the best pintxos bars in San Sebastian. These are entirely hand-made not with potato but with a thick bechamel made from the local milk of the region. Hand rolled and coated in breadcrumbs they are made using the best ingredients. In this case using 16 month cured reserva serrano ham.

Making your own croquetas is great fun but this not only takes out some of the hard labour but ensure your getting the authentic croquetas experience made with top quality Spanish ingredients.
They make a perfect tapas or pintxos, just deep fry from frozen in medium hot oil until golden brown on the outside or shallow fry in small batches, turning often, until a lovely, crunchy golden colour for 3-5 minutes. Remove with a slotted spoon and serve immediately.

Come frozen in trays of 12 croquetas of approx. 40g each. Cook from frozen.

Rubia Gallega Rib Steak 1Kg

WHAT IS RUBIA GALLEGA BEEF?

Rubia Gallega is a breed of cattle indigenous to Galicia. This beef is produced exclusively from this breed. The beef graze on the meadows of Galicia for up to 8-12 years where they grow big and fat and put on layers of marbled fat. This gives the beef an extraordinary flavour, an intense beefy-ness and succulence brought about by the high marbling of the meat. The consensus used to be that old means tough, but this beef is dry aged which not only further intensifies the flavour but also tenderises the meat.

HOW LONG IS RUBIA GALLEGA BEEF AGED FOR?

This beef is dry aged for 45 days from cattle up to 8-12 years

HOW TO COOK RUBIA GALLEGA BEEF?

This beef is traditionally cooked over charcoal however, it will cook beautifully on a plancha or on a cast iron griddle or pan – something heavy that will hold the heat evenly. The important thing to remember is that Rubia Gallega beef has sufficient fat within each steak and so just needs a light the greasing of the pan. Lightly salt the steak on each side for 30 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the steak. Get to a medium-high heat sear on each side for 8-10 minutes. Allow to rest for at least 5 minutes on a warm plate, thinly slice and then further salt. Traditionally eaten with a crisp green salad and chips.

HOW WILL I RECEIVE MY RUBIA GALLEGA STEAK?

You will receive one frozen rubia gallega steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR RUBIA GALLEGA STEAK.

PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER. 

 

 

Munoz Pomace Olive Oil

OLIVE VARIETY
100% Cornicabra
PRODUCT DESCRIPTION

The tradition and skill of Aceites Munoz. is the company’s trademark since the late nineteenth century when Don Daniel Munoz Hernandez created the first mill consisting of a mill and presses of empiedro mats. Since then, Aceites Munoz has been producing the highest quality oils from the variety Cornicabra, majority from the area of Toledo.

Generation after generation, knowledge is transmitted from father to son, from grandparents to grandchildren, to keep that love of tradition and good manners. Currently the company is run by the fourth generation, a young and dynamic team who knows that only through quality and service markets can be conquered.

Olive pomace oil is olive oil that is extracted from olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete, approximately 5-8% of the oil remains in the pulp, which then needs to be extracted with the help of solvents, an industrial technique used in the production of most other edible oils including canola, peanut, sunflower, etc. Although the oil extracted in this manner is still olive oil, at retail it may not simply be called olive oil.

FOOD PAIRING

Use pomace oil for general frying and shallow frying where a good olive oil goes to waste.

Chicken Roasting Dish 30cm

WHAT IS A SPANISH TERRACOTTA CHICKEN ROASTING DISH?

For many thousands of years Pereruela terracotta dishes have been manufactured in this region. The clay has amazing refractory properties which has been recognised throughout the ancient and modern world. Terracotta pottery is ubiquitous throughout Spain but the terracotta dishes of Pereruela have been recognised as probably the best.

WHY ARE THESE TERRACOTTA DISHES SO GOOD?

Pereruela terracotta dishes are hand-made by experienced potters made with two types of clay; slow drying red clay which gives the pot its strength and white clay, containing quartz, feldspar and mica which give the pots their incredible refractory properties. The pots are dried, glazed and fired for 10 hours. The glaze on the paella dish is perfectly safe for all applications — it contains no lead.

HOW DO I PREPARE MY DISH?

On first use, terracotta cooking dishes need to be soaked for 30 minutes in cold water to prevent the pot from cracking when used. Thereafter the dishes can be used as ovenware, stove top or microwave.

WHAT DO I USE MY CHICKEN ROASTING DISH FOR?

This 30cm diameter chicken roasting dish holds a chicken in the perfect position in the oven and as the earthenware column heats up it ensures the chicken is evenly cooked on the inside. The dish is designed to catch all the juices which means you can baste it ever so often to ensure a crispy skin and succulent flesh. This dish will transform your everyday roast chicken into something truly divine. When cooking with terracotta, the key is to increase and decrease heat gradually to avoid cracking and shattering the dishes.

Suckling Pig Rack 1Kg

WHAT IS SUCKLING PIG?

Our Suckling Pigs come from Segovia, the heart of traditional suckling pig production. Unlike many commercially reared pigs, our piglets remain with their mothers for up to 21 days where they are entirely milk fed. This produces meat with the finest texture and flavour, meat of incomparable flavour and succulence with melt-in-the-mouth crackling. Our pigs carry the ‘Cochinillo de Segovia’ seal of approval which guarantees you’re getting the real deal in terms of origin, birth and breeding method.

WHAT CUT IS THE SUCKLING PIG RACK?

The rack is the best-end including the loin and ribs, excluding the legs.

HOW DO I COOK A SUCKLING PIG RACK?

Suckling pig rack can be roasted, grilled or barbecued. To roast place skin side down in a pre-heated oven 180°C/350°F/Gas Mark 4 for 30mins and then turn so that the rack is skin side up for a further 30mins until the skin is a wonderful, thin crisp.

HOW WILL I RECIEVE MY SUCKLING PIG RACK?

You will receive one frozen vac pac of suckling pig rack delivered on ice pads. If you are not using the suckling pig straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WEIGHTS CAN VARY FROM SUCKLING PIG RACK TO SUCKLING PIG RACK, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR SUCKLING PIG RACK.

The Manchego Cheese Box

Manchego is the iconic Spanish cheese, and this is the ideal gift for any cheese lover.
Our manchego box is perfect for two to four people sharing and is specially selected with products to make a wonderful Spanish cheese experience. The Manchego cheese box comes in a lovely red presentation box. The box includes:

Vega Mancha Cured Manchego piece 150g. Aged for 12 months this cheese has an intense nutty flavour with hints of caramel and fruit with a complex and savoury finish. This cheese has the ‘Queso Manchego D.O.’ seal of authenticity, attesting to its high quality and provenance.

Vega Mancha Semi-cured Manchego piece 150g. This smooth and creamy manchego is aged for 3 with buttery flavours and hints of green almonds. Made by a small producer, Hecho O Mano, it carries the ‘Queso Manchego D.O.’ seal of authenticity.

Vega Gourmet Rosemary Sheep’s milk piece 220g. Made from pasteurised ewe’s milk and with 3 months ageing, the sheep are left to graze in the wild herbs of the La Mancha uplands giving this cheese its wonderful, herbaceous flavour and, complemented by the rosemary coating, its herby tang. Made by Vega Mancha who make our manchego, it is a small artisan producer.

Quince Paste 200g. Our artisan quince paste is made from 100% natural membrillo made using quince, sugar and a touch of lemon and is the traditional accompaniment to Spanish cheese.

Rosemary Biscuits – Made to a traditional Mallorcan recipe with olive and wild rosemary, these biscuits are an ideal accompaniment to manchego cheese.

Fig and Almond Cake – A perfect sweetmeat for cheese and, ideally, a glass of sherry. Our fig and almond cakes are made by a small producer using premium quality almonds and figs to make a dense, intense fruit cake.

Please remove the cheeses from the refrigerator and packaging 30 minutes before eating to allow to come to room temperature.

This cheese in this box is made from pasteurised milk.

PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES.  OTHERWISE THE  CHEESE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.

Whole Milk-fed Lamb 4.8Kg

WHAT IS MILK-FED LAMB?

At Basco, we only sell traditional Cordero Lechal.

Milk-fed lamb, called in Spain Lechazo or ‘Cordero Lechal is a young lamb still at their milk feeding stage usually with 35 days of age before slaughter and 9 to 12 kg in real weight.

Here at Basco, we believe that the lives our milk-fed lamb’s are of the utmost importance, from how they are reared on the farm, right through to being on your plate!

HOW TO COOK YOUR MILK-FED LAMB?

Traditionally, milk-fed lamb is roasted in a wood-fired oven with salt, oil and a touch of water to allow this prime cut to speak for itself and amaze the most discerning palate. The result is an incredibly soft textured meat, crispy golden skin that is creamy in texture, melting in the mouth with some light gamey notes.

Our milk-fed lamb quarter is perfect for all occasions whether it is a Sunday lunch, during Easter or for a summer barbecue. Why not be inspired and try cooking this authentic Spanish recipe, found on our Spanish recipes page.

HOW WILL I RECEIVE MY MILK-FED LAMB QUARTERS?

You will receive four frozen vac-pac quarters of milk-fed lamb delivered on ice pads. If you are not using the lamb straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WEIGHTS CAN VARY FROM LAMB QUARTER TO LAMB QUARTER, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR MILK-FED LAMB.

Nortindal Paella Stock

The perfect way to kick-start your paella. This stock pot saves you all the hassle of making your own stock so takes out a lot of work allowing you to focus on all the delicious ingredients to your paella. You’ll be safe in the knowledge that your base stock is full of flavour. There’s everything you need in this one pot to make up to 8 servings of paella.

How To Use Paella Stock

The rule of thumb is 100g of paella rice per person with the addition of 200ml of water and 1 tablespoon of Nortindal Paella Stock. So, fry-off all your base vegetables, add paprika or any other flavourings, add your rice and then add the water and a tablespoon per person of stock and you’re good to go. Cook the rice in the paella and any other ingredients you wish to add. Fool-proof paella every time!

Vega Mancha Cured Manchego Piece 150g

Aged for 12 months, this Cured Manchego Vega Mancha has an intense nutty flavour with hints of caramel and fruit. Its has a hard, dense paste that comes from the ageing with a dry’ish texture and a complex, savoury finish. This cheese has the ‘Queso Manchego D.O.’ seal of authenticity, attesting to its high quality and provenance.

The 150g pack size makes it ideal for home use and can be served as part of a tapas with or with olives and makes an excellent table cheese with quince jelly (membrillo) or fruit. Eat as an easy tapas with manzanilla sherry or dark, Iberico ham beer. This cheese is made from pasteurised milk.

Vega Gourmet Rosemary Sheep’s Milk Cheese Piece 220g

To all intents and purposes this is a manchego made using exactly the same ingredients and techniques, it is the addition of a rosemary coating that means that this cannot be designated a manchego.

Made from pasteurised ewe’s milk and with 3 months ageing, the sheep are left to graze in the wild herbs of the La Mancha uplands giving this cheese its wonderful, herbaceous flavour and, complemented by the rosemary coating, its herby tang. Made by Vega Mancha who make our manchego, it is a small artisan producer.

The 150g pack makes it an ideal size for home use. This cheese goes to make perfect tapas plates and works really well with charcuterie, the rosemary complimenting the deep savoury of Spanish cured hams and chorizo. With a bottle of fruity rioja and some crusty bread, it will make an excellent appetiser or light lunch.

Matarromera Crianza 2020

Grape Variety

100% Tempranillo

Wine Tasting

A big, powerful and luscious wine. Aged for 14 months in American and French wood with a further 12 months ageing in the barrel. The key note of this wine is the balance between the perfectly polished tannins and the sweet notes of fruit and spice. On the nose, bramble notes combine with strawberry and figs. The tannins add great structure on the palate and notes of vanilla, leather and coffee merge with soft blackberry fruits and a long, lingering spicy finish.

Food Pairing

Perfect with barbecued meats, hearty stews, cured cheeses and milk-fed lamb.

 

Santa Rosalia Wagyu Burgers 300g

Santa Rosalia Wagyu Beef is a great way to tap into the Wagyu phenomenon without the expense or inconvenience of a restaurant. Cooking wagyu burgers are a quick and simple operation provided you follow a few golden rules and being a frozen product means that you can experience Wagyu Beef in your home at a time and date that suits you.

High Quality Spanish Wagyu Beef

It’s all about the fat! The white marbling of fat that distinguishes wagyu beef is what gives these burgers their unbelievable succulence and rich depth of flavour.

Left to come to room temperature and grilled or barbecued, these burgers will transform your whole opinion about this humble beef pattie. The unique feature of wagyu is that it contains a high percentage of unsaturated and polyunsaturated fatty acids such as omega 3, 6 and 9, helpful in the prevention of cardiovascular disease. So you can relax, knowing all that flavourful fat is doing you good. That lovely fat has a low melt point, ideal in a burger, so the fat bathes the burger as it cooks in wonderful, beefy succulence.

Patxi Garmendia, Santa Rosalia’s owner, goes to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. Santa Rosalia is Spain’s oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain. Each oxen has over 100 square meters to roam, much of the feed comes from the bi-product of the estate’s organic winery and they are settled on biodegradable beds. Even their diet is designed to reduce greenhouse gas!

How long is wagyu beef for burgers aged for?

This beef is dry aged for 8-10 Days from cattle up to 36 months old.

What is the Marbling Proportion fo Wagyu Burgers?

These Santa Rosalia Wagyu burgers have a ratio of 80% to 20% white fat marbling.

How does my wagyu beef arrive?

You will receive 2 x 150g pack of wagyu burgers frozen, delivered in a polystyrene box with ice pads. Thaw in the refrigerator for at least 24 hours. Wagyu beef should be taken out of the refrigerator a minimum of 2 hours before cooking to allow the meat to come to room temperature before cooking.

How to cook wagyu beef?

The important thing to remember is that Wagyu beef has sufficient fat within each burger and so just needs a the greasing of the pan. The addition of fats such as butter or olive oil will only mask the unique beefy flavour of your wagyu burgers. Lightly salt the burger 5 minutes before cooking to bring out a film of moisture which helps in the creation of a savoury crust on the burger. Ideally use a cast iron skillet or griddle or BBQ grill. Sear on each side for 2 minutes before lowering the heat and cooking to your liking. Allow to reast for at least 5 minutes on a warm plate. Each burger should be thoroughly cooked through.

If you’re firing up the barbecue you might want to check out our Santa Rosalia steak cuts as well, like our Sirloin or Fillet steaks and our fantastic recipe for Chimichurri sauce here, the perfect foil for any burger.

 

 

Frozen Churros 2Kg Bag

What are churros?

Churros are a staple of any Spanish cafe, bar or street corner and are often eaten as a breakfast pastry, although can be eaten throughout the day. Traditionally dipped in thick Spanish hot chocolate or rolled in cinnamon and sugar. The dough of a churros is extruded through a churrera, a syringe-like tool with a star shaped nozzle giving them the distinctive ridges.

Ready to cook frozen churros

Our frozen churros are already pre-made and frozen into hoops making them the perfect convenience snack. Our 2kg bags of churros come frozen making them just about as easy to use as you can get. Leave them in the freezer and just take out what you need, pop them into a pan of hot oil and Bingo! hot churros within 5 minutes – no mess, no waste – just hot, crunchy deliciousness.

Take your Spanish treat a step further and make the classic dip for your churros; thick, hot chocolate. Pedro Mayo are a small artisan chocolate maker with over 170 years experience in chocolate production. Check out our recipe here to get the ultimate chocolate churros experience.


How to cook churros

Churros are simple to cook. Fry from frozen, in hot oil between 180-200ºC for 3 to 4 minutes until golden brown, drain into kitchen paper and sprinkle with sugar.

 

Tapas for 2 with Cava

Staying in?  “Every day should be like it’s Valentine’s day.”  Enjoy a night in with your loved one.  Cosy, candle-lit dinner for two? If one thing’s destined to dampen any ardour, it’s slaving over a hot stove all night with a pile of washing up to finish the meal.

That’s where Basco comes to the rescue!

This year we’re offering a  dine-in special; a romantic tapas for two with either a bottle of fruity Rioja or a sparkly Cava. This comes in a stylish red presentation box with everything you need to put away the pinny and have a romantic meal, minimum of fuss, so you can focus on that special someone. Follow our simple instruction to prepare wonderful tapas meal and pudding and enjoy our fool proof way to make your Valentine’s evening something memorable. Each Date Night Box contains the following:

• A can of La Fragua piquillo peppers are a variety of chili pepper that has a sweet taste with no heat. The fruits are about 7cm long, well suited for growing in pots. They are traditionally grown in Northern Spain and its name is derived from the Spanish for little beak.

Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.

Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.

• Serrano Ham – Bring up to room temperature an hour before and arrange decorously on a plate. This sweet, soft ham has been cured for 12 months and comes from free-range pork.

• Venison and Pedro Ximenez pate – this pate is flavoured with sweet Spanish sherry to make a rich and delicious accompaniment with toasted bread.

• Chorizo sausage with red wine and honey – check out our simple, fool-proof recipe here to make gorgeously tasty and flavourful tapa.

• Arroyabe bonito tuna – delicious just forked into a salad of fresh tomatoes, red onion and pomegranate seeds.

• La Chinata Manzanilla Olives, crunchy green olives flavoured with garlic and rosemary.

• 1880 Turron de Jinona – crumbled over ice cream.

• Cava Can Xa Brut Aged for 9 months this fizz sings with lemon, mandarin and yeast. Clean, crisp, fruity and refreshing, this wine is the perfect accompaniment to any romantic meal.

PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES.  OTHERWISE THE CHARCUTERIE AND CHORIZO NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.

Tapas for 2 with Rioja

Staying in for a Date Night? Cosy, candle-lit dinner for two? If one thing’s destined to dampen any ardour, it’s slaving over a hot stove all night with a pile of washing up to finish the meal.

That’s where Basco comes to the rescue!

This is a romantic tapas for two with either a bottle of fruity Rioja or a sparkly Cava. This comes in a stylish red presentation box with everything you need to put away the pinny and have a romantic meal, minimum of fuss, so you can focus on that special someone. Follow our simple instruction to prepare wonderful tapas meal and pudding and enjoy our fool proof way to make your  evening something memorable. Each Couple’s Box contains the following:

• La Fragua piquillo peppers are a variety of chili pepper that has a sweet taste with no heat. The fruits are about 7cm long, well suited for growing in pots. They are traditionally grown in Northern Spain and its name is derived from the Spanish for little beak.

Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.

Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.

• Serrano Ham – Bring up to room temperature an hour before and arrange decorously on a plate. This sweet, soft ham has been cured for 12 months and comes from free-range pork.

• Venison and Pedro Ximenez pate – this pate is flavoured with sweet Spanish sherry to make a rich and delicious accompaniment with toasted bread.

• Chorizo sausage with red wine and honey – check out our simple, fool-proof recipe here  to make gorgeously tasty and flavourful tapa.

• Arroyabe bonito tuna – delicious just forked into a salad of fresh tomatoes, red onion and pomegranate seeds.

• La Chinata Manzanilla Olives, crunchy green olives flavoured with garlic and rosemary.

• 1880 Turron de Jinona – crumbled over ice cream.

• Murillo Viteri Rioja Crianza Hand-picked from 40-year-old vines and grown on a calcareous soil, this wine spends 14 months in oak before 6 months in the bottle. This produces a lovely, soft, berry fruit flavour with rounded vanilla and a final, silky finish.

PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES.  OTHERWISE THE PADRON AND CHARCUTERIE NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.

Arroyabe Bonito Tuna in Olive Oil 260g

Bonito del Norte is considered by Spaniards to be the finest of tunas. Arroyabe is a venerable company from the Basque region, famed for its firm, flavorful tuna.

Generations of Northern Spanish fishermen have sailed the Bay of Biscay in small boats, fishing bonito tuna using both trolling and live-bait traditional techniques in which the fishing rod is used to catch bonito tuna one by one, allowing the best quality tuna to be selected at the time of capture. These tuna fishing methods also ensure that the seabed is not damaged and that other species are not accidentally captured.

Bonito tuna is an essential component of the Mediterranean diet. It is characterised by an exquisite flavour and softer texture than any other tuna. The tuna belly is considered by many connoisseurs to be the most tender and delicious part.

It is a far cry from the water-packed tuna you get at the supermarket. Warning: once you taste this silky smooth tuna, you may never buy another tin of ordinary tuna.

It is great in salads or on sandwiches, as well as a stuffing for piquillo peppers.

Pluma Iberica 1.2Kg

WHAT IS PLUMA IBERICA?

Pluma Iberica is a cut from the end of the loin. It is juicier than presa steak or solomillo iberico. Pluma is fairly thin but leaner than secreto skirt steak.

Pluma Iberica comes from black Iberico pigs that range freely across the extensive ‘dehesa’ oak forests of southwestern Spain. There they feast on huge amounts of sweet acorns and natural grasses. This special diet lends an incredibly complex flavour to the pork, and all that exercise allows the meat to be marbled with beneficial fats.

Pluma Iberica is a pork cut that is well marbled with flavorful fat that melts away when you cook it. When we first cooked pluma, we couldn’t believe how tender and rich it was. This is how pork is supposed to taste!

HOW TO COOK PLUMA IBERICA?

Our favourite way to prepare pluma iberica is to season with salt and pepper and grill or sear the pluma, then cook at medium high heat until done. The centre of the steak should still be pink. This cut has less fat than other types of Iberico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.

HOW WILL I RECEIVE MY PLUMA IBERICA?

You will receive one frozen vac pac of pluma iberica delivered on ice pads. If you are not using the pluma straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR PLUMA IBERICA.

 

Salanort Bay of Biscay Anchovies in Olive Oil

These succulent, meaty anchovy fillets are so fresh and clean tasting that they seem more like just harvested fish than salted. This is the reason why people across Spain celebrate Cantabrico anchovies as some of the best in the world.

Local women still clean each anchovy one-by-one just as they did in previous generations. The plump fillets are rinsed of extra salt and packed by hand. From that moment, they are kept refrigerated until they reach your table, keeping them fresh and delicate.

Allow the anchovies to warm to room temperature before you serve them. They can be kept in your refrigerator for months.

Serve Cantabrico anchovy fillets on freshly toasted bread drizzled with olive oil, add to cold soups like salmorejo, a type of thick gazpacho, add to crisp escarole salad with slivers of onion, sliced boiled egg and Bonito del Norte tuna with a dollop of romesco sauce or serve over fresh sliced tomatoes with celery, onion and watercress.

Fresh Padron Peppers

Try our fresh padron peppers, hand picked every week and shipped from Spain.

These famous little green peppers are served as a tapa in bars all over Spain and are an absolute favourite with holidaymakers and locals alike.

We work with a Cooperative specialising on the growing of traditional Spanish vegetables, in which padron pepper is their star product.

With a unique sweet, almost asparagus-like taste and a salty outside, Pimientos de Padron are as delicious as they are popular. But beware of their motto: ‘unos pican, otros no’ which translates to ‘some are spicy, some are not’

These peppers best suit simple cooking; just blister in a hot pan with a smudge of olive oil and a generous sprinkle of crunchy sea-salt until wilted and soft. They can be used as an accompaniment to other ingredients but shine best as a simple tapas on their own.

Salanort Cantabrico Anchovies in Olive Oil

Salanort Anchovies come from the Engraulis Encrasicholus species fished off the Cantabrico coast, a very special delicacy well differentiated from other species of anchovies. Cantabrico anchovies arrive to the Bay of Biscay in spring. It is a fish with a pleasant, mild and creamy taste, resulting in part from its nature as a cold water fish.

From a healthy diet point of view, cardiologists, dietitians and nutritionists recommend eating anchovies and other oily fish, knowing that their particular fat composition, rich in omega-3 fatty acids, helps to prevent vascular diseases.

At Basco we have selected the best Spanish anchovies from Salanort, one of the most traditional canning companies located in the Basque fishing village of Getaria outside San Sebastian.

Arroyabe Mejillones en Escabeche

Plump orange mejillones from the coast of Galicia are a favorite in the bars and restaurants of the region. Arroyabe captures the fresh taste and tenderness of just cooked mussels in their canned gourmet mejillones.

They are prepared with a vinegar and paprika marinade that adds a little zing to their flavour. Serve as a tapa with toast or crackers.

In Spain, mussels are farmed off the Rias, the cool tidal rivers of this northern Spanish region. Only the finest mussels are selected to be prepared by Arroyabe, and each tin is packed by hand.

The seas off the coast of Galicia in Northwest Spain are cool and rich in nutrients, making them an incredible fishing ground. Arroyabe are located in Bermeo, a famous fishing village in the Basque Country. Their facilities are very close to where the seafood is harvested, so they are able to use the freshest fish, squid and shellfish available.

Arroyabe Bonito Tuna Flakes (Migas) in Vegetable Oil

With over 100 years’ experience in processing tuna, Arroyabe have become one of the most renowned names in Spanish fish canning.

The ‘bonito of the north’ is the best valued species of the tuna family, highlighted by its white tone, delicate flesh, exquisite flavor and soft texture. Also called “Thunnus Alalunga”, it is caught and landed in the Cantabrian Sea by means of traditional fishing methods.

These tuna flakes make an ideal addition to salads, pasta dishes or crumbed onto pizzas.

1880 Turron de Alicante

Following a centuries-old artisan recipe, whole roasted Marcona almonds are blended with local orange blossom honey and sugar and gently heated. In this instance, only flawless whole Marcona Almonds are used and left whole throughout until they are delightfully crunchy. Cut into a block, the turron is placed on a starched wafer and foil wrapped for freshness.

Alicante turron makes a perfect end to a meal with coffee and dried fruits. This turron is gluten-free.

1880 Turron de Jijona

Made by “1880” these are the gold standard by which all other Turrons are compared.

The company was founded in 1725 by Bautista Sirvant and has remained a family run company to this day. It is the family’s dedication to maintaining these traditions that has made 1880 the benchmark for exceptional quality that it is today and has garnered a Denomination of Origin guaranteeing the quality of all their products.

‘1880’ source only the finest Marcona Almonds and are packed with beneficial oils that provide an irresistible flavour. The addition of orange blossom honey makes the perfect compliment adding a sweet, citrus scent.
Beautifully packaged in traditional boxes they make a perfect gift.

Toasted Marcona almonds are mixed with sugar and orange blossom honey and when cooled they are crushed and moulded into a block. The scent and flavour of 1880 turron Jijona is intensely almondy and sweet with a crumbly, creamy texture.

Best served sliced with coffee, fruit or crumbled over ice-cream. This turron is gluten-free.

Iberico Ham and Beer Gift Box

Enjoy our exclusive hand-carved Arturo Sánchez Jamón Ibérico de Bellota Ham from Guijuelo with a couple of bottles of our craft beer La Socarrada, made in Valencia with rosemary and honey.

Our Iberico ham and beer gift box is the perfect Christmas gift for any foodie out there! So go on and treat that special person with this award winning ham and beer gift.

For best results, serve your beer slightly chilled and open your ham 30 minutes before serving and serve on a slightly warm plate. Iberico ham is better consumed at a temperature of 20 degrees or above. This makes the oleic acid within the fibres of the ham break the basic fats, making the meat develop a stronger aroma and flavour. The result is incredibly tasty!

Order our Iberico Ham and Beer Gift Box today and get free delivery (Mainland UK) when you spend over £75!

PLEASE NOTE THAT THIS HAMPER MUST BE STORED IN A DRY AND COOL PLACE 0-8 DEGREES.  OTHERWISE THE CHARCUTERIE  NEEDS REFRIGERATING IF YOU ARE NOT USING IT STRAIGHTAWAY.

Serrano Ham Carving Set 6.8Kg

Learn and enjoy the art of Spanish ham slicing with this Whole Serrano Ham Carving Set by Basco.

Enjoy in the comfort of your home some freshly carved serrano ham. The Serrano Ham Carving Set is a great feature for any dinner party or family meal as you can involve everyone at the table when carving the ham. The set includes a whole leg of Somalo Serrano Reserva ham cured up to 12 months beautifully presented in a striking orange case with a ham stand, a ham slicing knife and a step by step guide to whole serrano ham slicing.

The perfect gift for this Christmas, you can either carve this ham in front of the whole family or buy it as a gift to any Spanish food lover, rest assured they will be impressed!

Store your unopened ham in a cool, dry place. No cooking required. Average weight 6.2 to 6.5Kg. Please note that weights can vary from ham to ham, so expect a slight variation on the weight of your ham.

Order our Serrano Ham Carving Set today and get free delivery (Mainland UK).

Spanish Craft Beer Gift Set

Enjoy a night in with an authentic selection of Spanish beer from Basco.

Our Spanish beer hamper is an ideal gift for any lover of unique craft beers and includes three different beers:

Er Boqueron is a Spanish artisan beer made from natural ingredients, using Mediterranean Sea water from an area near Valencia known for its level of purity. Er Boqueron does not contain added gas, no filtration or pasteurisation during the brewing process producing a light, refreshing and easy to drink beer.

La Socarrada is a Spanish craft beer made through a high fermentation process. La Socarrada is a winter honey ale, made with barley malt, rosemary and rosemary honey, hops and yeast. La Socarrada has smokey shades, it is a sweet beer with rosemary and honey aromas, natural density and sediments.

Alhambra Reserva is an ultra premium beer, made with the purest water from the Sierra Nevada mountains and the best cereals from the south of Spain, following the original recipe from 1925. Full bodied, firm and a well rounded pleasant flavour. A perfectly balanced, bitter sweet flavour with notes of bitter orange and a hint of caramel flavour at the end.

Order our Spanish Beer Hamper today and get free delivery (Mainland UK) when you spend over £75!

Kupela Basque Sparkling Cider

Kupela Sparkling Basque cider is a modern take on the traditional ciders of the Basque region. Made with wild Basque apples, this cider has the light, crunchy zest and natural carbonation expected from modern cider drinkers. A modern craft cider that is nevertheless still made in the time honoured traditions of Basque cider making and fermented in the large kupela or barrel from which this cider takes its name.
Kupela have drafted in the skills of master cider maker Augustin Etxeberria who has distilled the unique flavours of Basque cider for this small family run business, giving it a new and fresh outlook, in keeping with the demands of today’s cider drinkers.

Light and sparkling with an intense apple flavour, Kupela cider is gluten-free and low in alcohol (4% ABV) so makes a great alternative to beer. It’s apple freshness makes it a perfect partner to tapas, pintxos and northern Spanish foods and is best served chilled. It is made with 100% fresh apples and no additives or colouring.

Food Pairing :
Aperitifs, starters or with desserts.

330ml / 4% abv / Contains Sulphites

Kupela Basque Cider

Kupela is a natural Basque cider made from the blend of selected Basque wild apples.

The cider is produced using advanced methods whilst maintaining its tradition. Kupela which means “barrel” is where the natural fermentation of the apple must transforms the sugar into alcohol which results into a fresh and fruity cider made only from natural apples.

The mix between sweetness, fruitiness and structure; the balanced body of Basque traditional cider provides Kupela with an inviting taste, full of fresh apple aromas and sunny fruits.

Basque Cider houses are known for serving large amounts of cider with the traditional cider menu which includes the widely famous large txuleton steaks.

Kupela Basque Cider should be served cool, between 10-12°C. It should be poured from about 30cm in height with a special cider pourer called ‘escanciador’, into a wide, tumbler thin glass; this way the bubbles of carbon dioxide are released, creating texture whilst releasing the aromas and qualities of the cider.

Food Pairing:
Starters, fish dishes, Basque pintxos, tapas, txuleton steak, paella and sushi.

Basco Gift Voucher £100

Basco gift vouchers are a perfect way to give any Spanish food and drink lover the ideal present that they can tailor to their own wishes. It means you can relax in the knowledge that any lover of Spanish food can choose the what they want in the time that suits them.

Basco have an amazing range of specially chosen artisan products. Chosen because they are the best examples of Spanish fine foods, from the unique and world renowned Iberico hams to hand-crafted cheeses and sausage. We stock cuts of pork from the iberico pig, air-cured tuna, creamy beans, seafood and oils. Everything one could wish for the perfect meal. And to accompany any Spanish feast we stock an excellent range of carefully selected wines, spirits and liqueurs. You’ll find 100-year-old brandies rubbing shoulders with zesty fino sherries, deep, fragrant, serious reds with light and frothy white wines. Moreover, you’ll find a well-chosen selection of unique boutique gins that can make any cocktail go with a fizz.
For any lover of fine foods and drink in your life will have no trouble in creating the ideal gift for themselves.

Your Spanish food lover will be emailed a special gift note for £100 sum with a message from you and a unique code which they can redeem at a time of their choosing within 12 months of the purchase date.

Basco Gift Voucher £50

Looing for the ideal gift for the Spanish food lover, but want something that they can choose to their liking and at their convenience? The Basco gift voucher might be your ideal option.

Your Spanish food lover will be emailed a special gift note for £50 sum with a message from you and a unique code which they can redeem at a time of their choosing within 12 months of the purchase date.

So, you can relax knowing that they can select any of our vast array of artisan Spanish food and drink products at a time of their choosing and have it sent at their convenience. You will also know that your gift will give them access to some of the very best food and drink items that Spain has to offer. Our buying team spend a large portion of each year in Spain carefully selecting choice Spanish produce from small artisan producers, often family run, who pour all their loving attention into their craft to produce some of the finest food and drink products that Spain has to offer.

Basco Gift Voucher £25

For any Spanish food lover in your life our £25 voucher is an ideal gift option. They can choose from our whole catalogue of specially imported and unique Spanish food and drinks at their leisure and have it delivered at their convenience.

Basco has a wonderful array of artisan Spanish food and drink products, carefully selected through research and direct visits to the producers. Many of the companies we deal with have been chosen because they are small, often family run concerns, with attention to detail and a love of their craft.

Your Spanish food lover will be emailed a special gift note for £25 sum with a message from you and a unique code which they can redeem at a time of their choosing within 12 months of the purchase date.

Hermanos Lurton Tempranillo 2022

GRAPE VARIETY

100% Tempranillo (Tinta de Toro)

WINE TASTING

Tempranillo is the main variety in the Toro appellation. The Toro appellation is spread over 2 provinces: the provinces of Zamora and Valladolid. The landscape is composed of a plateau and a small valley towards the river. The vines are located at an altitude of between 620 and 750 metres. The grapes have been carefully selected for optimum freshness.

Using a combination of traditional and modern wine making techniques, Bodegas Lurton are able to develop the full intensity of their Toro wines. A young, fresh expression of Tempranillo aged for 6 months in 100% French oak. Nice deep red colour. Very expressive nose, with berries fruit, caramel and vanilla notes. Mouth is rich, structured, with supple tannins. We find aromas of red fruits, vanilla and a slight hint of balsamic.

FOOD PAIRING

Ideal with Iberian charcuterie, red meats, lamb, game and cured cheeses.

 

Finca Pascualete Mini Retorta Cheese

Made by Finca Pascualete and established since the 13th Century, this Spanish torta cheese is made from unpasturised sheep’s milk with nothing other than the addition of salt and thistle rennet, making it suitable for vegetarians. The sheep graze on the wild pastures of Extremadura which imparts a floral herbacious flavour to the cheese.

The cheese is creamy, almost liquid, with an ivory colour and a powerful flavour and aroma.

Soft, unctuous and creamy, Finca Pascualete Retorta cheese is best eaten by cutting of the top and spooning out the creamy paste onto some toasted sourdough.

Herpac Mojama de Atun 250g

Mojama de Atun is an Andalucian delicacy; loin of tuna cured in salt for two days it is then washed and left to dry using an authentic natural dryer which is left open to the winds from the Strait of Gibraltar. Herpac, the producer, pride themselves on their dedication to time-honoured traditions and artisan practice. There are no other ingredients other than salt, time and cool Atlantic breezes that go into the making of this product and, of course, the expertise of the men and women at Herpac.

Mojama is sliced thinly, like a serrano ham and is traditionally served dressed with olive oil and, tomatoes and lemon juice. It’s flavour is at once both salty and sweet and makes a unique tapas.

La Fragua White Asparagus

Our delicious white asparagus from La Fragua are hand trimmed and graded before being cooked and bottled or tinned.

The soft white spears are a familiar sight in almost any tapas bar in Spain, their mild flavour often complemented by mayonnaise.

Serve in salads or with grilled fish, they are also great on their own with a drizzle of good quality olive oil, some thin slices of iberico ham, chopped hazelnuts and rocket leaves.

La Fragua Piquillo Peppers 425g

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.

Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.

Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.

La Fragua Piquillo Peppers 3Kg

Piquillo peppers – its name is derived from the Spanish for little beak – are a variety of chili pepper that has a sweet taste without heat. The fruits are about 7cm long and well suited for growing in pots. They are traditionally grown in Northern Spain. Its name is derived from the Spanish for little beak.

Typically, piquillo peppers are hand picked during two harvests between September and December. They are roasted over embers, which gives them a distinct sweet, spicy flavour. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale.

Piquillo Peppers are often stuffed with meat, seafood, or cheese, and served as tapas.

 

Arroyabe Sardines in Olive Oil

Our Spanish sardines from Arroyabe are harvested off the coast of Cantabria, in the northwest of Spain.They are incredibly tender and delicate, a true treat!

Arroyabe sardines are hand prepared and packed with the highest quality ingredients. Their attention to detail produces a moist, tender and exceptionally flavourful fish. Traditional fishing methods are used that respect the biological cycles of the species and avoid harming other sealife.

Serve these sardines in their own oil with a touch of lime, garnish with carrot, cucumber, and red pepper.

No added colours or preservatives. Refrigerate upon opening.

Somalo Serrano Reserva Ham ETG 6.8Kg

The best way to enjoy Jamon Serrano is freshly sliced. A perfect foundation for parties or family gatherings, our signature Somalo Serrano Reserva Cured Ham provides one of the most traditional tastes of Spain at your fingertips for everyday cooking or entertaining. This delicious serrano ham will quickly find a home on the counter top of your kitchen where it will stay fresh for weeks while you slice off savoury goodness. Why not make this whole leg of Serrano ham the festive main centre piece of a meal, showcase it at parties for your guests to indulge in at their leisure, or add to soups and stews and other dishes?

What is Serrano Reserva Ham?

Jamon Serrano literally means mountain ham in Spanish and, of all the hams available in the UK, our Somalo Serrano Reserva Hams are the most authentic from this standpoint. Each ham is hung to dry in the cool, clean mountain air where it ages for up to 12 months. The curing process of Somalo Jamon Serrano is completely traditional. During the curing process, the jamon undergoes a tasty transition as it sheds 20 to 40 percent of its weight as the fat melts away and complex flavours and mild saltiness develops.

This Jamon Serrano comes from animals that were born in the region of Sierra de la Demanda, a mountain sub-range that runs through the provinces of Burgos and La Rioja. They were raised humanely in the mountains, and spent much of their lives outdoors on Spanish pasture land. That’s why our Serrano ham has ETG accreditation for Guaranteed Traditional Speciality. All pigs are 100% Spanish Duroc from farms that are selected for their quality. Our supplier Martinez Somalo are also a member of the Consorcio del Jamon Serrano Espanol, a regulatory body who provides the seal of quality to all our serrano hams. Because whole hams continue to cure until you cut into them, you can hang it for up to 12 months before its first use, where it will only improve.

How do I Prepare and Store my Serrano Reserva Ham?

Serrano is the most enjoyed ham in Spain, found at restaurants and family dinner tables across the country. You will be impressed with each succulent bite. We tasted hams from across Spain and chose this Serrano Ham to represent Basco’s Fine Foods and after one mouthful you will understand why.  To prepare for eating cut delicate thin slices, about the size of a credit card. Serve the ham on a warm plate to allow the flavours to emerge.

At Basco each ham we send is accompanied by care and handling instructions as well as ham carving tips. Store your ham in a cool, dry place. No cooking required.

You can click here for a Ham Holder Stand and Ham Carving Knife  which are necessary accessories in order to carve Spanish ham properly.

Store your unopened ham in a cool, dry place. No cooking required.

Average weight 6.8Kg. Please note that weights can vary from ham to ham, so expect a slight variation on the weight of your ham.

Las Panaeras Picos de Pan Breadsticks

Picos De Pan – a staple of any decent Spanish tapas bar. These versatile and crunchy mini bread sticks are an ideal accompaniment to any plate of charcuterie, cheese or chorizo. Picos – meaning: pick, lip, beak, are little mouth popping explosions of savoury crunchiness and bring an extra element to any tapas.

Versatile; because, stored in an airtight container, they will last for weeks.

Savoury; because the best, like these, are flavoured with extra-virgin olive oil and salt. Wrap in serrano ham or chorizo or popped in a bowl next to the olives, these little fellas will give any tapas that authentic Spanish feel.

800g/ Bag

Large Carabinero Prawns 11/15

WHAT ARE CARABINERO PRAWNS?

One of the most sought after prawns in professional kitchens worldwide, beautiful Carabineros are a large deep-sea prawn species that hail from Eastern Atlantic into the Mediterranean Sea. Known by a plethora of names, to the Spanish and Portuguese as Carabineros, to the English as Scarlet Shrimp or Cardinal Prawns, and to the French as the Crevette Imperiale, they are renowned for their jumbo size and striking bright red colour.

Carabineros translates literally as police, reputedly because the colour of their shells matched the uniforms of Spanish customs police. Yet, their distinct red colour does not change when cooked , as does a lobster shell from blue to red when boiled. More distinct and robust in flavour than other shrimps or langoustines, they are also appreciated for their large size. While their meat is mainly concentrated in the tail, their cephalothoraxes (head and body) are not to be overlooked, and are excellent for making clear and creamed soups and sauces to which it adds flavour and red colour. None of this prawn should go to waste, as Spanish consider the flavour of their heads as a delicacy.

HOW TO PREPARE CARABINERO PRAWNS?

Carabineros are traditionally prepared in Spain by simply cooking them under the grill and salting them at the end. Some suggest that they should be treated as a delicate small lobster versus a simple shrimp. Regardless, they can be poached, sauteed, steamed and are excellent in paellas and robust stews, etc. There are many Michelin star chefs that value the plate appeal of their colour and size when served whole. Our Carabineros are caught off the coasts of Morocco or Spain.

HOW MANY CARABINEROS DO I GET WITH MY ORDER?

Carabinero prawns are large prawns and these large carabineros are bigger still. With an average weight of 0.95Kg, each box contains between 11 and 15 prawns. Whole and head on, they are individually quick frozen on the boats to ensure their freshness.

HOW WILL I RECEIVE MY CARABINERO PRAWNS?

You will receive one frozen box of large carabinero prawns delivered on ice pads. If you are not using the prawns straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WEIGHTS CAN VARY FROM BOX TO BOX, SO EXPECT A SLIGHT VARIATION ON THE NUMBER OF CARABINERO PRAWNS YOUR GET.

Oloroso Aurora Sherry

GRAPE VARIETIES

100% Palomino

TASTING NOTES

The name Aurora has a long history in Sanlúcar de Barrameda, dating back to the introduction of this wine in 1907. It refers to Aurora Ambrosse Lacave, the wife of Pedro Romero and the owner of the bodega after the death of her husband in 1911. She was a pioneering female executive in the sherry trade. The fact that a woman was running a winery over a hundred years in Southern Spain, does give more singularity to this brand and a source of inspiration to many women.

Aurora Oloroso, unlike Amontillado or Manzanilla sherry, is fortified at an early stage with wine spirit of about 18% alcohol. This inhibits the growth of flor – the yeast crust that gives other sherries their characteristic yeasty flavour. The Oloroso is then put into the solera system where it ages oxidatively, taking on the dried fruit characteristics of this wine. Put simply, the solera system is a process whereby aged wine is blended with younger wine to produce a harmonious and consistent product.

Aurora Oloroso, in the glass is a deep mahogany fading to amber. On the nose there is an intense but fresh aroma of toasted nuts with a sweet, savoury salted caramel edge. On the palate the wine is well-rounded, dry and with clean acidity; further flavours of walnuts and almonds with a citrus tang and hints of leather. In the background is a briny lick characteristic of any sherry from Sanlucar de Barrameda.

FOOD PAIRING

Can be drunk either as an aperitif with olives or as a digestif with desserts or ideally with nuts, cheeses and fig and almond cake. Please note: this is a dry Oloroso sherry.

Santa Rosalia Wagyu Black Pudding

Set in the quiet beauty of the Burgos region, the Santa Rosalia Estate has built a reputation for dedication to unique food products.

Here they breed the Wagyu beef, famed for its extraordinary flavour, texture and health-giving properties. Patxi Garmendia, the finca’s owner, goes to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. Each oxen has over 100 sq. meters to roam, much of the feed comes from the bi-product of the estate’s organic winery and they are settled on biodegradable beds. Even their diet is designed to reduce greenhouse gas.

Made from 100% Wagyu blood and fat, this Wagyu black pudding is made following the traditional recipe for Morcilla de Burgos using rice, onion and spices. The fat content of wagyu morcilla has a high percentage of polyunsaturated fats such as oleic and linoleic acids (omega 3, 6 and 9), helpful in the prevention of cardiovascular diseases. The texture and flavour of wagyu black pudding is uniquely different to pork morcilla, balanced, rich with deep flavour.

Each morcilla sausage is vac-packed and weighs approx. 285g

Abanico Iberico 1.3Kg

WHAT IS ABANICO IBERICO?

Abanico Iberico is the part that wraps the Iberico ribs from the outside. It is a thin piece, very marbled, which makes it the perfect Iberian pork cut to cook on the barbecue producing tasty, juicy and crispy slices of delicious pork. The name of this cut comes from its fan shape, resembling a Spanish hand fan that women use.

Indigenous black Iberico pigs wander the dehesa forests of southwest Spain feeding on herbs, grasses and most importantly, acorns. Not only are they the happiest pigs on earth, but this diet adds wonderful flavour to the pork. And all that exercise fosters the marbling that makes Iberico so special. The acorn and herb flavoured pork is high in mono-unsaturated fats that melt at low temperatures and is more healthy than the fat from normal pork.

Abanico has so much marbling it has a bit of a bacon-like flavour, but much more complex because of the grasses, herbs and acorns on which the animals are grazed. It should be grilled or cooked in a cast iron skillet at medium high heat.

HOW WILL I RECEIVE MY ABANICO IBERICO?

You will receive one frozen vac pac of abanico iberico delivered on ice pads. If you are not using the abanico straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WE SOURCE THIS PRODUCT IN VARIABLE WEIGHT PACKS, SO EXPECT A WEIGHT VARIATION OF APPROXIMATELY 200G +/- ON YOUR ABANICO IBERICO.

Vallegarcia Hipperia 2022

GRAPE VARIETIES

47% Cabernet Franc, 46% Cabernet Sauvignon, 5% Merlot and 2% Petit Verdot
WINE TASTING

Vallegarcia Hipperia is a Spanish Bordeaux blend from Montes de Toledo region. On the nose, Hipperia shows strong spices with a touch of fruity aromas. On the mouth, it is a complex and elegant red wine, with a velvety and long persistent finish.

FOOD PAIRING

Roasts, grilled meats, game, stews and cured cheeses.

 

 

Luna Beberide Godello 2024

GRAPE VARIETY

100% Godello

TASTING NOTES

A light gold Godello with a metallic glint, splendid nose, expressive touches that reminds you of petal roses and fennel. Balanced in the mouth, with some edge and good acidity; typical of a Godello wine.

FOOD PAIRING

Excellent aperitif and as an accompaniment to salads, uncured cheeses and spreads, fish, seafood, and rice dishes.

Txakoli Zudugarai Rosado 2024

GRAPE VARIETIES

Rose, young, naturally sparkling, made with the autochthonous Hondarrabi Beltza (black) 100%

TASTING NOTES

For elaboration of this wine were made 3 pressed from 2 vineyards aged between 20 and 25 years.  The wine is macerated in the press, traced the must of wine for two hours Filtered before bottling.  The alcohol content of wine is low, the high acidity (which brings freshness) and displays potent and wild fruit aromas. Clean, bright and expressive. Colour intensity medium pink with pale tints Check silky strawberry, tasty, fresh journey with a nicely balanced acidity so
characteristic of the variety Hondarrabi beltza.

FOOD PAIRING

Great wine to take alone, with cheese, rice, poultry and white meats and also with fish.

11% ABV / 750ml / Contain Sulphites

 

O’Ventosela Ribeiro 2024

GRAPE VARIETIES


Palomino 70%, Treixadura 20% and Godello 10%

TASTING NOTES

This bright, zingy, white Ribeiro makes the perfect summer-sipper. Made in Galicia from native varieties; perfectly adapted for the cool Atlantic climate and busting with an invigorating, lemony tang. Juan Miguez Montero makes this wine on the sandy slopes near the Mino river with Palomino, Treixadura and Godello grapes. The proximity to the sea gives this wine a a zesty freshness typical of the Ribeiro region. Its lightness – only 11.5% – gives this wine superb quaff-ability as either a lunchtime treat or as the perfect aperitif on the patio.

FOOD PAIRING


Ribeiro is great with any type of seafood, fish dishes, white meats, pasta dishes and cured cheeses.

 

 

Habelas Hailas Orujo Blanco

WHAT IS ORUJO?

Orujo (o-roo-ho) is a pomace brandy (a liquor obtained from the distillation of marc, the solid remains left from the wine-making process) from northern Spain. It is a transparent spirit with an alcohol content over 40% abv. Its name comes from the expression “aguardiente de orujo” (pomace firewater). It is most commonly compared to ‘grappa’, the Italian liqueur produced in the same manner, but the Spanish version is often the preferred taste.

The purest variation of orujo is a colourless, fiery drink named Aguardiente de Orujo or simply “orujo blanco” (white orujo). Most shops will stock aguardiente ranging from 40-50% alcohol content, although home-brewed concoctions could range a little higher. Known for its strength and slightly herbal, sinus-clearing qualities, a shot is often added for those needing a little more action in their coffee – or if in Galicia, it will often be served hot as part of the “queimada” (burnt), having been dramatically flambéed with sugar, lemon and apple peel and coffee beans.

But even then, orujo never seems to be a means to getting drunk, in the way that other spirits can be. A “chupito” or shot of orujo is more commonly sipped and savoured, rather than knocked back; indeed, you feel rather like you’ve been let into a local secret, a deeper part of their culture. Mind you, at 50%, one too many and that’ll be a pretty torturous headache in the morning!

 

Milenrama Rioja Tinto 2024

GRAPE VARIETY

100% Tempranillo

TASTING NOTES

Milenrama is a classic Rioja, it is an easy, approachable wine to be drunk young either on its own or as an accompaniment to many foods. Made from 100% Tempranillo grape, it has a beautiful purple colour with aromas of red-fruits and liquorice. In the mouth it is very fruity with good length- a classic Rioja.

FOOD PAIRING

A wine suitable for any time of day. Goes well with most type of tapas, Spanish ham, pasta or rice dishes, white and red meats and cheeses.

 

Milenrama Rioja Rosado 2023/24

GRAPE VARIETIES

60% Garnacha & 40% Tempranillo

TASTING NOTES

Milenrama Rosado is a rose wine from Rioja made from 30 year old vines. Milenrama Rosado has a very intense strawberry colour. On the nose it has high intensity notes of fresh peach and raspberry. On the palate, it is soft and silky with a fine sweet flavour at the end. We recommend drinking Milenrama Rosado between 6-8 degrees. Opening the wine 5 minutes before serving.

FOOD PAIRING

Fish, seafood and desserts.

13.5% ABV / 750ml / Contains Sulphites