The taste of Spain

PRODUCT CATALOGUE 2016

www.ibericofoods.com T | 01786 461111 E | [email protected] 1 The taste of Spain

Welcome to the 2016 Ibérico Foods brochure.

We are passionate about the unique gastronomy of Spain, and we specialise To complement our hams we also stock high quality jamón stands and in the selection, import and distribution of a range of products representing accessories from the leading manufacturer, Jamotec. the best of Spanish food. We source authentic, quality products directly from family owned artisan producers throughout Spain. Most of these have been Our range of cheeses come from all over Spain; from Galicia to the Balearic dedicated to the manufacture of their products for generations. Islands, and from Cantabria to Cádiz.

We distribute throughout the UK, and offer our customers a wealth of detailed Our catalogue covers all of the main food groups, including charcuterie, knowledge about the products we stock. We have a collaborative approach cheese, frozen and canned seafood; frozen cuts of ibérico ; part baked Presa Ibérica - See page 12 and we like to share our knowledge with our customers. artisan Galician breads; olives and extra virgin olive ; Spanish savoury snacks, including Marcona and Largueta ; dried pulses from León, Charcuterie is at the heart of our range, and we stock air-dried hams ranging and canned vegetables from La Rioja. from award-winning, 4 years-matured jamón ibérico bellota, to 2 years- CONTENTS matured jamón serrano. We also work with a wide range of , morcilla, Most of our products are ideally suited to the food service and manufacturing lomo, sobrasada and salchichón. sectors, however we stock a number of lines suitable for retail. Please call us Spanish ham 4-5 Artisan Galician sourdough bread 19 to discuss your requirements. Charcuterie ready to eat 6-7 Cured fish and seafood 20-23 Charcuterie for cooking 8-9 Spices 24-25 Morcilla and panceta 10 Nuts, savoury snacks and pickles 26-27 asturias cantabria Basque Halal and organic charcuterie and croquetas 11 Olives, and 28-29 Country Ibérico meat fresh/frozen 12-13 , pulses and pasta 30 Galicia navarra 14-15 Canned vegetables 31 Cheeses 16-17 Dulces (sweets) 32-33 LA RIOJA Accompaniments for cheese 18 Ham carving equipment and plates 34 Castilla CATALUNA Y León Aragon

madrid

castilla valencia extremadura la mancha

balearic islands

murcia andalusÍa

Tortas de Aceite - See page 33 Bacalao - See page 23 canary islands

2 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 3 SPANISH HAM Whole Hams, bone in OUR RANGE Ibérico Ham unit/case size

1000 Jamón Ibérico Bellota ‘Gourmet Oro’ 8kg 1 x 8kg Jamón Ibérico Bellota ‘Gourmet Oro’ Salt-cured and air-dried ham (Jamón) is one of the jewels of Spain’s gastronomy; 1002 Jamón Ibérico Bellota 7.7kg 1 x 7.7kg and we believe it to be the best in the World. Jamón is produced throughout These hams represent Simon Martin’s top of the range, awarded 1003 Paleta Ibérica Bellota 5kg 1 x 5.0kg Spain, however certain localised areas are renowned for their production of Jamón “Best in Spain Award, 2012". Specially selected hams are set aside for of exceptional quality. Some of these areas have achieved their own Protected 1004 Jamón Ibérico Cebo de Campo 7.7kg 1 x 7.7kg extended maturation, leading to outsanding complexity and balance Denomination of Origin (PDO) in recognition of the unique characteristics of the of flavour. Matured 48 months minimum. hams produced in those specific places. White pig ham Jamón Ibérico Bellota Jamón Ibérico and Jamón Serrano 1005 Jamón Serrano (bone in) 8kg 1 x 6.0kg Cured hind leg of acorn-fed Iberian Black pig. Jamón is the name given to ham made from the hind leg. Paleta is ham made from 30 months matured. the front shoulder. Paleta are smaller, have a much lower yield of usable meat, and are Whole Hams, de-boned less easy to carve than Jamón. These characteristics are reflected in the price: per kilo, Paleta Ibérica Bellota jamón is typically about double the price of paleta of the same grade. Ibérico Ham Cured shoulder ham of acorn-fed Iberian Black pig. Jamón Ibérico Bellota 5kg, 1006 1 or 2 x 2.5kg 24 months matured. There are two main categories of Jamón in Spain, determined by the breed of pigs Ibérico pigs in the dehesa also available in half pieces 2.5kg from which they are produced: 1007 Jamón Ibérico Cebo de Campo 5.5kg 1 x 5.5kg Jamón Ibérico Cebo de Campo Jamón Ibérico is produced from Iberian Black Pigs. This ancient, indigenous Cured hind leg of outdoor reared Iberian black pig. breed has evolved to thrive in the climate and environment of south western Spain. White pig ham 24 month minimum matured. The meat from these pigs is characteristically dark, and richly marbled with . 1008 Jamón Serrano 6.5kg 1 x 6.0kg This fat marbling is a key characteristic of Jamón Ibérico, giving the cured ham SERRANO HAM extra succulence and flavour. Iberian Black pigs have jet-black hooves, giving rise to the Spanish expression “Pata Negra” (Black Foot). Cured hind leg of cereal fed white pig. 24 month minimum matured. Different grades are available, depending on the diet and rearing environment of the pigs:

Bellota (Spanish for “acorn”) is the highest grade. This word indicates that the pig was reared entirely outdoors in a pasture ecosystem known as dehesa (natural grassland featuring evergreen Mediterranean oak trees, which are abundant in southern and western Spain).

Jamón Ibérico Bellota has an intense, complex, nutty flavour. The fat is soft and buttery. Hams in the salting rooom Cebo de Campo (Formerly ‘Recebo’) is a grade of Ibérico ham which is produced from pigs reared outdoors in fields on a diet of grass, cereal-based feed, and acorns. Ibérico ham on a Jamotec stand

“Ibérico” without further qualification, indicates only the breed of pig and has no reference to rearing environment or diet. Product Description

Jamón Serrano is produced from white pigs (usually a cross-breed of Duroc and Large White). These pigs are usually reared indoors, on a diet of cereal-based feed. Some areas of Spain specialise in rearing Duroc-crossed pigs of very high quality, in outdoor environments.

In addition to the pigs themselves, the rearing environment and diet, other factors Pre-sliced Ham influencing the quality of the finished product are the technical skill of the ham Ibérico Ham maker and the period of maturation of the hams in the bodega, or maturation cellar. Jamón Ibérico Bellota hand-cut Long maturation allows the flavours to develop complexity and intensity. 1039 1 x 100g ‘Gourmet Oro’ 100g

Ibérico Food's hams are produced in the famous Jamón-making town of Guijuelo, 1040 Jamón Ibérico Bellota machine cut 100g 1 x 100g near Salamanca, by Simón Martín, an award-winning fourth generation artisan ham maker. Following the traditions of successive generations of his family, Simon oversees every stage of production, from the animal husbandry and welfare White pig ham conditions of the pigs through to final quality inspection of the finished products. 1041 Serrano ham 500g 8 x 500g Guijuelo holds PDO status for Jamón Ibérico, and is one of the most celebrated and prolific production areas for Iberian ham.

Product Description

4 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 5 CHARCUTERIE OF SPAIN Cured Charcuterie- for slicing Premium Ibérico Charcuterie unit/case size Cured embutidos (sausages) 1020 Ibérico Bellota 1kg 1 x 1kg 1045 Chorizo Ibérico Bellota 1/2 piece 500g 1 x 500g

Spain’s classic sausages (embutidos) are chorizo, Salchichón and lomo. All Lomo is air-dried pork loin, cured with salt and often flavoured with garlic 1021 Salchichón Ibérico Bellota 1kg 1 x 1kg of the embutidos are cured with salt, and then air-dried to reduce moisture and pimentón. It is a “noble”whole muscle rather than a chopped meat 1046 Salchichón Ibérico Bellota 1/2 piece 500g 1 x 500g content. These preservative processes prolong the life of the product. product. 1022 Lomo Ibérico Extra 700g 1 x 700g There are many regional variations and even more standards of quality, Chorizo and Salchichón Ibérico are fully dried artisan products, however in general terms the differences are as follows: made in Guijuelo, Salamanca from cuts of acorn-fed Ibérico pigs. The casings are natural gut, and the curing/drying time is around 6 months. White pig charcuterie Chorizo is usually a sausage made with coarse-cut pork, garlic, salt and 1023 Lomo Curado 800g 1 x 800g pimentón de La Vera (smoked paprika from Extremadura). It has a vivid Chorizo Vela (candle), is a large-calibre cured chorizo in a synthetic orange/red colour arising from the pimentón. Cured and fully-dried chorizo casing, which is designed for machine slicing. It can also be chopped into 1024 Chorizo Vela Extra 1.6kg 4 x 1.6kg is ready to eat when cut into slices. cubes Sobrasada Salchichón tends to be made from finer-chopped pork and flavoured Sobrasada, is a variant of chorizo, produced in the Balearic Islands. Our Cured Charcuterie- pre sliced with garlic and black pepper. In appearance it is similar to Italian salami product is authentic artisan sobrasada from Mallorca. It has a soft texture, Milano. and can be spread on bread or toast; or cut into slices and warmed gently in Premium Ibérico Charcuterie the frying pan. 1031 Chorizo Ibérico Bellota 100g 1 x 100g

1032 Salchichón Ibérico Bellota 100g 1 x 100g

1033 Lomo Ibérico Extra 100g 1 x 100g

White pig charcuterie

1034 Chorizo Vela Extra 500g 8 x 500g

1025 Salchichón extra sliced 500g 8 x 500g

1038 Sobrasada 1 x 500g 1 x 500g

1043 Chorizo sarta spicy 200g each 20 x 200g

Chorizo snack ready to eat

Mini chorizos, ready to eat Variable Chorizo snack Variety of pack sizes available- 500g, 1kg, 5kg, blue plastic etc

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Cooking chorizo unit/case size 2001 Cooking chorizo ‘all natural’ 1kg 6 x 1kg COOKING CHORIZO 2002 Cooking chorizo ‘oreado’ picante 1kg 6 x 1kg

“Cooking”chorizos are cured and dried for relatively short periods, 2003 Cooking chorizo ‘oreado’ dulce 1kg 6 x 1kg and so they retain a higher moisture content. These should be 2004 Chistorra 300g 12 x 300g cooked before serving. 2005 BBQ minis chorizo 300g 15 x 300g 2006 BBQ minis chorizo 1.5kg 3 x 1.5kg All our cooking chorizos are spiced with Pimentón de La Vera and are produced in natural gut casings. Cooking chorizo ‘all natural’ Chorizo “Oreado” Cooking chorizo These chorizo strings are versatile and highly popular. 16 linked chorizo per kg (approx.) We stock dulce and picante. Produced near Pamplona, in Navarra. Fry or grill.

Chorizo Herradura “all natural”

Chorizo Herradura is made with only 4 ingredients: Pork, salt, garlic and Pimentón de La Vera. Produced near Pamplona, in Navarra. chorizo for manufacturing Picante only. Fry or grill. We can supply bulk quantities of chorizo, Salchichón, or Jamón sliced or diced for use as ingredients for manufacturing. We Chorizo “mini” supply sandwich makers, soup and recipe-dish producers These small chorizos are tied with strings in the traditional fashion. Produced in La Rioja. Fry or grill.

Chistorra

Chistorra is a thin cooking chorizo, produced in natural lamb gut casings. Produced in Navarra. Cut into finger-length pieces and gently pan fry. BBQ mini chorizo

Chistorra

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We work with the family-owned business Luís Oliveras, based near Girona. Halal They produce certified Halal charcuterie using veal and turkey meat. The As with chorizo, there are many regional variations of morcilla. Turkey range products available include Halal Chorizo, Halal Salchichón, Halal Salami, Turkey chorizo extra halal 1kg for slicing We stock two classic styles: Halal Veal Salami and Halal Veal Cecina (cured and dried veal) Turkey chorizo extra halal 100g pre-sliced Morcilla de Burgos Turkey salami extra halal 1kg for slicing Turkey salami extra halal 100g pre-sliced Morcilla de Burgos is a delicious and very popular regional variety Turkey Salchichón extra 100g pre-sliced made with Spanish rice, onions, blood and seasoning. Ours is

produced by the Ríos Family in Villarcayo, León. Panceta range Beef salami extra halal 1kg for slicing Morcilla de Burgos is available as 300g pieces, as “link sausage”- Beef salami pre-sliced 100g pre-sliced sized pieces or as bite-sized “tapas balls”. Morcilla and panceta Morcilla Asturiana 2021 Morcilla de Burgos ‘unidad’ 300g 4kg box 2022 Morcilla de Burgos ‘’ 250g pack of 4 3kg box This dried and smoked morcilla adds deep, smokey flavours to 2023 Morcilla de Burgos ‘delicias’ 800g 3 x 800g soups, and stews. and is a key ingredient in Fabada Asturiana, the 2025 Morcilla Asturiana 400g pack of 4 sausages 1 x 400g Organic Organic classic bean casserole of Northern Spain. 2009 Panceta 500g-1kg piece per piece Charcuterie Chorizo extra sarta 280g Panceta 2011 Smoked panceta 500g-1kg piece per piece Chorizo extra cular 280g for slicing Cooking chorizo 330g We can supply a range of certified organic charcuterie products from one of Our Panceta is produced in Asturias by Joaquín Monte in his family Salchichón cular 280g for slicing Spain’s very few producers in the organic category, Embutidos Luis Gil. This business, Embutidos El Horreo, who have been operating since family business, now in its fourth generation, is located near Logroño in La Panceta extra 100g pre-sliced 1908. Rioja. There they rear their own Duroc pigs, outdoors in a totally natural Whole hams on and off the bone available, and ham environment, with access to woodland and shade. sliced packs Trimmed and de-boned pork bellies are salt-cured and air-dried in the traditional manner. We stock plain Panceta as well as smoked Embutidos Luis Gil produce Jamón, Paleta, Chorizo, Salchichón, Lomo, in the traditional Asturian smokehouse. Versatile and packed with Panceta and a range of pates. flavour; this Panceta is also a pe ingredient for cooking with beans or pulses.

FROZEN CROQUETAS

We stock a range of frozen croquetas produced CROQUETAS by Fridela in Navarra. The company’s aim is to use traditional recipes and high quality 3021 Croquetas con Jamón (with ham) 2kg bag 3 x 2kg ingredients to produce croquetas with the 3022 Croquetas con Bacalao (with cod) 2kg bag 3 x 2kg taste and texture of home-made. They use no 3023 Croquetas con pollo (with chicken) 2kg bag 3 x 2kg additives or preservatives, and fresh milk from Croquetas con espinacas y queso azul (with 3024 3 x 2kg the is used in their béchamel sauce. The spinach and blue cheese) 2kg bag croquetas are individually quick frozen, and can be deep-fried directly from the freezer. Morcilla de Burgos ‘unidad’ No preparation; no waste. Just great-tasting croquetas.

10 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 11 fresh | frozen Ibérico pork PLUMA Ibérica Fresh/frozen meat SECRETO Ibérico All our cuts of Ibérico pork are produced from free-range, acorn-fed Iberian black pigs. Fresh/frozen Ibérico pork cuts unit/case size 3001 Ibérico pork cheeks 1kg box of 10kg approx. LOMO IIbérico cheeks (carrilleras) 3002 Ibérico pork presa 1.2kg box of 10kg approx. LAGARTO These cheeks are larger and darker in colour than white pig cheeks. 3003 Ibérico pork secreto 1.2kg box of 10kg approx. LOIN Seasoned, and braised with some stock, wine and vegetables, they 3004 Ibérico pork pluma 1.2kg box of 10kg approx. create one of the most flavoursome and tender dishes using Ibérico pork. 3007 Ibérico pork solomillo 1.2kg box of 10kg approx. SOLOMILLO 3016 Ibérico pork boneless (tiras de costilla) 1kg box of 10kg approx. TENDERLOIN PRESA Presa Ibérica Ibérico pork whole rack of chops 6kg each approx 3028 per rack Ibérica One of the most highly-prized cuts of the Ibérico pig, presa is a large (18-20 chops) Ibérico pork Cabacero low stock held, pre-order muscle from the shoulder end of the loin. It is marbled with fat, and 3025 box of 10kg approx. once cooked, it is tender and exquisitely flavoured. advised 3026 Ibérico pork Lagarto low stock held, pre-order advised box of 10kg approx. Secreto Ibérico Ibérico pork Abanico low stock held, pre-order 3027 box of 10kg approx. Secreto is a thin, flat muscle taken from the flank of the pig. It is advised highly streaked with fat, which renders out during or frying, 3019 Ibérico Tocino (back fat), salted, 1kg approx. 1 x 1kg leading to meat of outstanding succulence and flavour. Pluma Ibérica One of the most popular cuts, pluma is a long thin muscle from the NEW fore-quarter. Fry or grill. We have a range of Burgers made with Ibérico pig meat. PAPADA Solomillo Ibérico Please call for more information. JAMÓN COSTILLA DOUBLE CHIN Fillet of Iberian pig. Fry or grill. HAM RIBS Tiras de Costilla Boneless rib meat of Iberian black pig. A delicious and economical cut. Fry or grill. PANCETA PALETA Ibérico CHEEKS IBERIAN SHOULDER CARRILLERAS Chuletero Ibérico Whole rack of Ibérico chops. Cabecero Ibérico Taken from the shoulder of the pig, this muscle is sometimes salt cured and air-dried, rather like lomo. Fry or grill. Lagarto Ibérico Lagarto is a long and thin muscle running alongside the loin of the pig. Grill or fry. Abanico Ibérico Another shoulder muscle. Fry or grill. Tocino Ibérico Salt-cured back fat of Ibérico pig. This high quality fat can be sliced and melted over dishes, providing them with wonderful glaze and flavour.

Ibérico pork cheeks Ibérico pork presa

12 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 13 SUCKLING PIGS | MILK-FED LAMB COCHINILLO CORDERO

Fresh/frozen suckling pig We stock whole white suckling pigs (4-5 kg, frozen). 3005 Whole suckling pig (cochinillo) 4-5kg 1 x 4-5kg Suckling /young pig joints In addition to classic whole “cochinillo”, we stock a range of Suckling pig cuts butchered joints of white pigs, processed at approx. 25 kg. At this 3010 Suckling Pig French rack cut 1.8-3.5kg each size, the meat retains most of the delicacy of cochinillo. 3013 Suckling Pig rolled deboned leg 1.3 - 2.3kg each Milk fed lamb (cordero). 3014 Suckling Pig rolled deboned shoulder 1.3 - 2.5kg each This Spanish delicacy has a sweet and delicate flavour and is 3015 Suckling Pig rolled loin and belly 1.3 - 2.3kg each incredibly tender. 3017 Suckling Pig rack of chops, spine removed 1.2-2.1kg each 3018 Small pig mini roti 150-200g each (pack of 9) 1 x pack of 9

Fresh/frozen suckling lamb Hind leg of suckling lamb (cordero), pack of 2 legs 3006 1 x 1.4kg 1.4kg Mini roti Rolled Leg

French rack

Loin and belly

Rack of chops French rack

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Artisan cheeses, rather like wines, are expressions of the places Spanish Cheese Board in which they are made. Just as grapes, and the wines made key Sheep’s milk cheese from them are influenced by variety, geology and climate; so these cheeses reflect the unique characteristics of the milk Semi-cured Manchego cheese D.O.P. 3kg wheel (La Mancha) 1 5001 1 x 3kg from which they are made. Many of our cheeses are produced World famous cheese made from raw Manchega from the milk of ancient regional livestock breeds. The pastures sheep’s milk. 3-6 months matured on which these animals graze are influenced by geology and Cured Manchego Cheese D.O.P. 3kg wheel climate. And the methods of production and maturation of the 2 5002 (La Mancha) 1 x 3kg Raw milk. Matured 6-9 months cheeses are localised and unique. Queso de Oveja al Romero 3kg wheel (La Mancha) 3 5016 1 x 3kg Sheep’s raw milk cheese covered with rosemary Our range includes regional classics as well as some less well- Idiazábal D.O.P. 1.2kg wheel (Basque) known cheeses. All our cheeses are made by artisan producers. 4 5004 Intensely flavoured, smoked hard Latxa sheep’s 1 x 1.2kg cheese. Raw milk. Manchego, Spain’s best known, and most widely exported cheese, is produced in the high, arid plain of La Mancha from Goat’s milk cheese local sheep’s milk. Our producer, José Ángel Gómez Moreno Murcia Al Vino 2.6kg wheel (Murcia) 5 5003 1 x 2.6kg uses milk from the family herd of Manchega sheep. His Pasteurised. Hard goats’ milk cheese, soaked in red wine Manchego has won several prizes at the World Cheese Awards. Flor del zújar 900g wheel (Badajoz) We also stock creamy, slightly salty blue cow and goats’ milk 6 5006 Pasteurised milk. Rind rubbed with Pimentón de la 1 x 900g cheese from Valdeón; Mahón, from the island of Menorca and Vera Rulo de Cabra 1kg log with rind (Murcia) Galician tetilla and San Simón. 7 5007 1 x 1kg Semi-soft goats’ cheese log, with white rind. Pasteurised. Payoyo cheese semicured 2kg wheel (Cádiz) 8 5015 From the mountains to the north of Cádiz. Pasteurised 1 x 2kg We can source cheeses at our customers’ specific hard cheese made from Payoyo goat’s milk. requests, so please call if there is a particular cheese you wish to use. Cow’s milk cheese Mahón semi cured D.O.P. 1.75kg square (Menorca) 9 5008 Raw cows’ milk cheese with rind rubbed with olive oil 1 x 1.75kg and pimentón. Tetilla D.O.P. 800g cone (Galicia) 10 5009 Creamy, young cheese in distinctive Galician cone 1 x 800g shape. Pasteurised. San Simón (smoked tetilla) D.O.P. 950g cone (Galicia) 11 5011 Cured Galician cheese, smoked with birch wood. 1 x 950g Pasteurised.

BLENDED MILK CHEESES Picos Blue from Valdeón D.O.P. (León) 5 13 10 Cows’ and goats’ milk blue cheese from the Picos de 12 5013 Europa mountains of Northern Spain. 2.3 kg wheel, 1 x 2.3kg 2 wrapped in maple leaves. Pasteurised. World cheese gold award 2009

Cabrales D.O.P. 2.3kg wheel (Cantabria) 13 5014 Intensely flavoured blue cheese matured in caves in 1 x 2.3kg the Picos de Europa mountains. Raw milk. 1 12 3 11 4 8

9 6 7

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Accompaniments for cheese sourdough bread (frozen) Membrillo is a sweet, fruity accompaniment to cheese, made 5030 Membrillo (quince paste ) 400g 1 x 400g from quince fruits, boiled with and lemon. 5031 Membrillo (quince paste) 900g 1 x 900g Galician Bread Dried fig and Valencia cakes with cinnamon. Serve slices Membrillo 2kg 1 x 2kg NEW 13000 “Tetiña” Galician round bun 65g (box of 85 rolls) 85 x 65g of this delicious and natural dried fruit with cheese. Membrillo 3.75kg 1 x 3.75kg We have recently begun working with a renowned Galician bread 13001 Meiga Rustic 300g (box of 20 units) 20 x 300g 5032 Fig and almonds cake 250g 1 x 250g maker, who specialises in producing frozen, part-baked traditional breads. The finest wheat flour is used, along with special yeasts, to 13002 Galician bread roll 120g (box of 60) 60 x 120g Picos breadsticks are the crisp accompaniment not only to 5033 Bread sticks (25 x 200g) 1 x box cheese, but to charcuterie. produce dough which is hand shaped and cut, giving a truly artisan- 13003 Rosca Round 425g (box of 10 units) 10 x 425g 5036 Apricot and almonds pressed fruit wheel 2.5 KG 1 x 2.5kg baked flavour and appearance. 13004 Moña Bread 600g (box of 18 units) 18 x 600g 5037 Apricot and almonds pressed fruit wheel 250 g 1 x 250g 13005 Rustic Cantabrian 270g (box of 18 units) 18 x 270g

Galician bread roll Tetiña

Meiga rustic

Apricot and almond cake Rosca

Fig and almond cake

Moña

Membrillo

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Fish and Seafood Preserved anchovies Anchovies and boquerones Cantabrian Anchovies (Anchoas del Cantábrico) 7001 Boquerones 600g net wt.(500g dr wt) 1 x 600g Spain’s finest anchovies are produced on the north coast using fish 7004 Cantabrian Anchovy fillets 500g net wt. (350g dr.wt) 1 x 500g caught as they migrate from the Atlantic to the Cantabrian Sea in the 7005 Cantabrian Anchovy fillets 50g tin (29g dr.wt) 1 x 50g Bay of Biscay. These anchovies are cured in salt and then the fillets 7002 Peruvian brown anchovies 1kg net wt. tin 1 x 1kg are carefully removed, cleaned, trimmed and arranged by hand. Finally they are packed in light olive oil. Tuna

Our quality anchovies are neatly trimmed, with few bones. Their 7007 White tuna loins 115g tin (81g dr.wt) 1 x 115g colour is pinkish-brown, and the flavour is rich, meaty and fishy, with 7008 White tuna loins 700g (465g dr.wt.) 1 x 700g a pleasant balance of salt. 7010 White tuna chunks 1100g tin (600g dr.wt) 1 x 1.1kg 7009 Yellowfin tuna belly fillets (Ventresca )120g 1 x 120g A cheaper alternative to Cantabrian anchovies are produced in Peru 7011 Yellowfin tuna loins in olive oil 115g tin (81g dr.wt.) 1 x 115g under the control of the Spanish parent company. Boquerones Yellowfin tuna loins in 1850g tin 7012 1 x 1.85kg (1300gdr.wt) Boquerones 7026 Yellowfin Tuna 1kg foil pouch 1 x 1kg 7027 Yellowfin Tuna 3kg foil pouch 1 x 3kg These are fillets of Mediterranean anchovies marinated in oil, and herbs. Spanish Tuna

We stock canned tuna products from the family-owned business Serrats, who have operated in the Basque town of Bermeo since 1890. Serrats are certified by the Marine Stewardship Council to produce tuna products from sustainable fisheries.

Spain’s premium tuna is called bonito del norte. This species of small tuna (thunnus alalunga) is caught in the Bay of Biscay by traditional and sustainable rod-and-line methods. The fish are renowned for their pale, delicately flavoured meat. The tuna are filleted into loins, belly and neck pieces, each of which is canned Ventresca separately.

Yellowfin tuna (thunnus albacares) are also landed and processed in Bermeo. Tuna from these fish is called Atún Claro, and because of the greater stocks and larger size of this species, the products are cheaper than bonito del norte. We stock tuna for catering in 1 kg and 3 kg foil pouches. What is ventresca?

Ventresca is the meat from the belly of the fish, and it is the most highly-prized cut because of its exquisite flavour and velvety texture in the mouth.

Cantabrian anchovy fillets

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Fish and Seafood Bacalao (Salt cured Cod) Bacalao (salt cod) Since mediaeval times, early seafarers, many of them from the 7014 Bacalao whole loin salted 1kg tray 1 x 1kg Basque region, sailed to fishing grounds far to the north to access 7015 Bacalao Lomo flaps salted 1kg tray 1 x 1kg the abundant stocks of cod in the North Atlantic. It was necessary 7023 Bacalao whole loin de-salted, frozen 1kg 1 x 1kg to preserve and dry the catch with salt in order to bring it home; 7024 Bacalao loin cuts de-salted, frozen 1kg 1 x 1kg and a tradition of cooking with re-hydrated salt-cured cod has, for 7028 Bacalao desalted trimmings 1kg tray 1 x 1kg centuries been part of Spanish gastronomy. The curing and drying process concentrates collagens in the fish, changing texture as well as flavour. Traditional; salted and dried bacalao requires three days’ Octopus and squid (frozen) soaking in fresh water. Our producers have developed a process for 7013 Baby squid (chipirones) 2kg box 1 x 2kg de-salting the cod in a controlled factory process, then blast freezing. 7018 Cooked pulpo tentacles 3.6kg box 1 x 3.6kg This means that the bacalao is ready to cook as soon as it is thawed. 7021 Sepia ‘G’ 500g-1kg each 7022 Sepia ‘GG’ 1-2 Kg each Chipirones Bacalao loin A standard dish in thousands of tapas bars across Spain, these are Pacific-caught baby squid, flour dusted and IQF frozen. Deep fry from frozen and serve with alioli to create a typical tapas dish. Cooked Octopus Tentacles (Pulpo)

Pulpo is one of the signature dishes of Galicia, where methods of tenderising and boiling the octopus are handed down through generations of Galician families. Our octopus are caught in the Atlantic waters of the Western Spanish and Portuguese coasts; and also off the coast of Morroco. They are carefully boiled to perfection, then portioned, vacuum sealed, and frozen. Once thawed, the tentacles can be eaten cold, or reheated either by boiling or frying. Sepia (Cleaned cuttlefish, frozen)

Cleaned whole cuttlefish from the Eastern Atlantic. Landed and processed in Morocco for the Spanish market. Pulpo tentacles

Bacalao

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Spices Pimentón de La Vera Capsicum peppers were first brought to this area by 9001 Pimentón 75g tin picante 1 x 75g Conquistadors returning from the New World in the early The defining flavour of so much of Spain’s gastronomy is the smoked 9002 Pimentón 75g tin dulce 1 x 75g 16th century. They were first cultivated by monks at the paprika called Pimentón de La Vera. This spice is produced only 9003 Pimentón 800g tin picante 1 x 800g Yuste Monastery, near Jaraíz. The autumnal rainy weather within a Protected Denomination of Origin area in the province of 9004 Pimentón 800g tin dulce 1 x 800g at harvest time led to the practise of drying the peppers over Cáceres, in the Region of Extremadura. The peppers are picked by 9006 Pimentón dulce 1kg foil pouch 1 x 1kg oak fires, lending them their unique smoky flavour. hand and transported to the drying/ barns, where they are 9007 Paella seasoning 900g tub 1 x 900g dried in the heat and smoke of oak wood fires. Once dry, they are 9009 Saffron 1g 1 x 1g taken to the mill, where they are ground in a 5-stage process using granite millstones, into the vivid fine powder we know as Pimentón 9010 Saffron powder sachet( box of 100 sachet) 1 x box de La Vera. We stock dulce (mild) and picante (hot, spicy). 9012 Padrón peppers 220-240 g bag 1 x 220-240g 9016 Guindilla string (200 peppers per string) 1 string 9017 Pimiento choricero 650g nt.wt. 1 x 650g 9018 Empty Pimentón tins for decoration or cutlery each 9019 Colorante alimentario 900g 1 x 900g

The Hernández family proudly launch their brand in 1913. The original milling machines are still used today.

Padron Peppers

24 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 25 Savoury SNACKS & PICKLES (para picar)

Bar snacks and pickles pickles We believe we have the best almonds in the market! We work with 6001 Banderillas dulces 3.9kg (net.wt.)glass jar 1 x 3.9kg a family business in Alicante, dedicated to growing, processing and Bar snacks 6002 Guindillas in vinegar 1.3kg net.wt, tub 1 x 1.3kg packing almonds from their own orchards. Our blanched, fried and 6021 Marcona almonds 5kg 1 x 5kg 6003 Guindillas in vinegar 300g (net.wt.) glass jar 1 x 300g salted Marcona, and our toasted Largueta almonds are outstanding 6022 Marcona almonds 910g 1 x 910g 6004 Guindillas piparras en vinagre 340g (net.wt.) glass jar 1 x 340g in flavour and texture. Marcona almonds grow only along the 6036 Largueta almonds 910g 1 x 910g southern coastal strip. These premium almonds are blanched to 6005 Alcaparras (capers) 1.9kg (net.wt.) glass jar 1 x 1.9kg 6025 Habas Fritas picantes 600g 6 x 600g remove the husk, then fried in sunflower oil and sprinkled with 6006 Alcaparrones (caperberries) 1.9kg (net.wt.) glass jar 1 x 1.9kg coarse sea salt. Our Largueta almonds retain their husks and are 6026 Kikos pequeños 600g 6 x 600g dry-toasted before being dusted with fine sea salt. 6027 Kikos gigantes 550g 6 x 600g 6030 Black truffle flavoured crisps, 40g bag 20 x 40g We also stock traditional Spanish savoury bar snacks produced in 6031 Black truffle flavoured crisps, 125g 15 x 125g Guadalajara by Orozco. These include crisp toasted kernels 6035 Extra Virgin Olive Oil crisps ,150g bag 15 x 150g (kikos); and fried broad beans (habas fritas), flavoured with salt and pimentón de La Vera.

We have premium quality crisps from the producer Torres in Barcelona. These crisps are fried in Extra Virgin Olive Oil, For something truly unique and indulgent, try the crisps flavoured with real Black Truffles.

Alcaparones Alcaparras

26 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 27 OLIVES, OIL and vinegars

Olives, Olive Oil and Vinegars Olive Oil Our 5l PET bottles of delicious extra virgin olive oil are produced by 8020 Fidelco Extra Virgin Olive Oil 5L pet 1 x 5L the small family business Aceites Delgado S.L. in Guadalajara. Dark Olives 8021 Fidelco Extra Virgin Olive oil 1Lplastic bottle 15 x 1L green in colour and fresh and fruity in flavour, it is a great all-rounder. 8001 Black olives pitted 240/260, 4.25kg tin (2kg dr.wt.) 3 x 4.25kg 8023 Sotaroni Arbequina Etra Virgin Olive Oil 500ml bottle 12 x 500mls Great for dressings, great for frying. Black olives with stone 240/260, 4.25kg tin (2.5kg 8002 3 x 4.25kg dr.wt.) Green Manzanilla olives pitted 240/260, 4.25kg tin Arbequina Extra Virgin Olive Oil. This oil, produced from the small, 8003 3 x 4.25kg Vinegars pink arbequina olive variety has a distinctively light and floral flavour, (2kg dr.wt.) 8031 Vinegar Pedro Ximénez 25yr 200ml 6 x 200ml Green Manzanilla olives with stone 200/220,4.25kg much prized for dressing salads and other foods on the plate. 8004 3 x 4.25kg tin (2.5kg dr.wt.) 8032 Vinegar Pedro Ximénez 12yr 750ml 1 x 750ml Our large cans of green and black manzanilla olives are produced 8007 Gordal pitted olives 60/70, 4.25kg tin (2kg dr.wt.) 3 x 4.25kg 8033 Vinagar Pedro Ximénez 12yr 250ml 20 x 250ml Gordal olives with stone 60/70, 4.25kg tin (2.5kg 8034 Moscatel Vinegar 12yr 200ml 6 x 200ml by Karina in Murcia. Manzanilla is the most poular variety in Spain. 8011 3 x 4.25kg dr.wt.) We also have Gordal (Queen) olives, with stone, pitted or stuffed. Glaze Pedro Ximénez 250ml 1 x 250ml Green olives stuffed with red pepper, 3.9kg glass jar, 8008 3 x 3.9kg 2.2kg dr.wt. Glaze Muscat Vinegar 250ml 1 x 250ml

28 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 29 Store Cupboard Ingredients Store Cupboard Ingredients

Store Cupboard Ingredients Tinned vegetables Rice, pulses and pasta Piquillo peppers 2.5kg tin, net wt, 1.9kg dr.wt. (80-100 11010 1 x 2.5 kg Rice, pulses and pasta peppers) Our best selling rice is produced in the national park of the Delta De Red peppers 2.5kg tin net wt, 1.65kg dr.wt. (80-100 Spanish rice 11011 1 x 2.5 kg L’Ebre, in southern Catalonia. With its high absorption, it is perfect peppers) 11001 Calasparra rice 1kg plastic bag 1 x 1kg Tomate Frito (fried and pureed tomatoes with onion for making paella. We also have rice from the famous D.O. area of 11012 1 x 2.6kg Calasparra, in Murcia. 11003 Calasparra rice 500g cloth sack 1 x 500g and garlic) 2.6kg Artichoke hearts in brine, 2.6kg net wt, 1.5kg dr.wt, 11004 Paella rice 5kg plastic sack 1 x 5kg 11013 1 x 2.6kg (30-40 hearts) We have extended our range of dry ingredients, to include quality Artichoke hearts 330g net wt. glass jar, 210g dr.wt. pulses from León, from the producers Legumbres La Auténtica. 11014 12 x 330g Dried pulses (8-10 hearts) 11023 Lentejas Pardina, small brown lentils 1kg 1 x 1kg White asparagus spears 540ml net wt. glass jar (9-12 11015 1 x 540ml spears) 11024 Garbanzo Pedrosillano, baby chickpeas 1kg 1 x 1kg White asparagus spears 185g net wt. glass jar (9-12 11025 Alubia Judión, large beans 1kg 1 x 1kg 11016 12 x 185g spears) 11026 Alubia Planchada, smaller thinner white beans 1kg 1 x 1kg 5035 Miel de caña 920g jar drizzle over fried aubergine 1 x 920g

Cooked pulses Alubia blanca, white beans 2.5kg net wt, 1.55kg 11018 1 x 2.5kg dr.wt. 11021 Alubia roja, red beans 2.5kg net wt, 1.6kg dr.wt. 1 x 2.5kg Garbanzos (chickpeas) 570g nt.wt, 400g dr.wt. (glass 11020 1 x 570g jar) 11022 Garbanzos (chickpeas) 2.5kg nt.wt, 1.55kg dr.wt. 1 x 2.5kg Chickpeas

Pasta 11029 Fideuá 500g 18 x 500g 11027 Fideo no.2, 500g 18 x 500g 11028 Fideo no.4, 500g 18 x 500g

Fideua

Fideo

Alubia Judion Lentils Piquillo peppers

30 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 31 DULCES (Sweets)

Dulces (sweets) Tortas de Aceite Tortas de Aceite 180g (6 tortas per 180g pack), box 5039 1 box 12001 Tarta de Santiago 700g 1 x 700g of 10 packs 12002 Lazo (4 x 1kg) 1 x 4kg Torta with almonds (6 tortas per 180g pack), box of 5040 1 box 12014 Chocolate sauce powder “Valor” 500g 12 x 500g 10 packs Tortas de Canela y limón (6 biscuits per pack) box of 12016 Pastel de nata 70g (box of 60) 1 box 5041 1 box 12 packs 12017 Apple and cinnamon cake 1.7kg 1 x 1.7kg 12018 Cake with chocolate 1.7kg 1 x 1.7kg

Turron 12003 Turrón de Jijona 300g 1 x 300g 12004 Turrón de Jijona 30g portion (box of 133 units) 1 box 12005 Turrón de Ghirlache con ajonjoli 300g block 1 x 300g Pastel de nata 12013 Turrón de Alicante 300g 1 x 300g

Churros Tarta de Santiago

32 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 33 equipment Meet the office team

Equipment Cameron Whyte María Herrador Jamotec ‘JP’ Bodega Following a career in food manufacturing with a number of Maria is a native of Cadiz, Andalucia. Maria gives sales Ham carving equipment leading UK food companies, Cameron co-founded Iberico advice, processes orders, manages stock and customer 4001 Jamotec ‘J2’ Foods in 2007. He handles key accounts, and travels regu- accounts. 4002 Jamotec ‘JP’ larly to Spain, visiting producers, attending food exhibitions 4003 Bodega Ham Stand and sourcing new products. 4004 Góndola Ham Stand 4005 Professional Ham Knife Kirsty Todd Eva Poudereux 4006 De Luxe Ham Knife Finance Director and co-founder of Iberico Foods. Kirsty Eva runs our Madrid office, and is closely involved with 4007 Superior Ham Knife handles purchasing, finance and logistics. new product selection, handling suppliers and managing 4008 Jamotec trimming/boning knife export logistics. 4009 Jamotec slicing knife

Platos de madera wooden plates Traditional wooden plates for serving octopus pulpo Rossana Ravalli Platos de madera 17.6cm Originally from Sicily, Rossana is responsible for sales, Platos de madera y pizarra 33.5 x 23.5cm customer accounts and overseeing order processing.

Gondola

Delivery New accounts

UK wide delivery If you wish to open an account, please call the office and ask for an application form. We require COD for the first 2 orders, and are then happy to offer credit Delivery is free for all orders over £150, and up to 25kg in weight. Heavier terms, subject to satisfactory references. orders incur a surcharge of 30p/kg over 25kg. Orders under £150 are subject to a £10 + VAT delivery charge. Payment term offered is usually 30 days from invoice date.

Orders are despatched for next working day delivery, using a third party courier. Saturday delivery is possible, but the courier surcharge is passed on to the customer at cost. Prices Every effort is made to maintain or reduce prices from last year. We reserve the Larger orders or full pallet orders requiring temperature controlled delivery are right to change prices in the event of unexpected market price or exchange rate costed on an individual basis. fluctuations, and will always try to give notice.

Central Belt of Scotland All prices listed in the attachment are zero for VAT unless otherwise stated.

Delivery is free in our own temperature controlled vans. We now have a minimum order value of £40 to qualify for free delivery, otherwise a £5 delivery charge is levied.

Jamotec ‘J2’

34 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 35 TO ORDER Please call: 01786 461111 or Email: [email protected]

UK office

Unit 9, 5 Munro Road Springkerse Industrial Estate Stirling FK7 7UU

Tel: 01786 461111 Email: [email protected]

Madrid office

C/ Diego de León 47 28006 Madrid Spain

Tel: +34 635645728 Email: [email protected]

Follow us on twitter: @ibericofoods

36 E | [email protected] T | 01786 461111