INDEX OF OUR SELECTION FRESH MEATS 7-18 IBÉRICO PORK, DUROC PORK, SUCKLING PIGLET, WILD BOAR, MATURE BEEF OVER 8 YEARS OLD & PYRENEAN LAMB. COOKING MEATS 19-26 MORCILLA, COOKING CHORIZO, FRESH SAUSAGES, PANCETA, LACÓN & TOCINO. CURED MEATS 27-38 HAMS, HAM CARVING EQUIPMENT, CURED CHORIZO, SALCHICHÓN, LOMO, MORCILLA, OX HAM & SOBRASADA. FISH & SHELLFISH 39-46 PRAWNS, OCTOPUS, PUNTILLITAS, ANCHOVIES, BOQUERONES, SMOKED SARDINES, SALT COD & TUNA . CHEESES 47-56 EWE, COW, GOAT AND BLUE CHEESES. OLIVES, NUTS, SNACKS & CONFECTIONARY 57-64 OLIVES, PICKLES, FRIED, ROASTED, CARAMELISED AND RAW NUTS, QUINCE JELLY, HONEYS, DRIED FRUITS. OLIVE OIL, vinegar & spices 65-72 EXTRA VIRGIN OLIVE OILS, VINEGARS, SALTS, SPICES, BREADS AND READY MADE GOURMET SOLUTIONS. VEGETABLES 73-80 FRESH VEGETABLES, PIQUILLO PEPPERS AND OTHER PRESERVES, RICE & PULSES. BREAD & READY MADE SOLUTIONS 81-84 BREADS, CROQUETTES, EMPANADA & CONFECTIONARY. KITCHENWARE 85-90 CROCKERY & PAELLA EQUIPMENT. © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 3 As you can see in the next few pages As ever we remain committed to we have introduced a new range of contributing to a positive and thriving food inexpensive alternatives to boost our culture in the South West, Cotswolds, portfolio and also your menu. The products Midlands and Wales. Our loyalty to using We pride ourselves on being at the in our range reflect quality Spanish produce from some of Spain’s more rural forefront of importing quality gastronomy rather than more mass-market communities, gives clear and continued Spanish produce. It is a principal that sets commercial support to some of the most artisanal and gastronomic us apart and one we hope you appreciate. sparsely populated regions of inland and ingredients from Spain mountainous Spain. We pride ourselves on being at the Once again, a great big thank you from us Time flies and next year sees Mevalco forefront of importing quality artisanal and and also on behalf of our producers. reach a 10-year milestone. Indeed, gastronomic ingredients from Spain into it seems a very long time ago that all types of restaurants here, showcasing This is a food community the company operated out of two produce from our homeland that doesn’t we are proud to be a part of. refrigerated containers in the middle of just feature on the best tapas menus, a field on the outskirts of Cheltenham, but that enhances your customers dining selling the produce at the Stroud experience and helps chefs create dishes farmer’s market. We are proud to now right across menus, from starters and main consider ourselves an established part of courses, to small plates, sharing dishes the South West’s vibrant food landscape. and desserts. Toranda Beach, Asturias. 4 © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- HOME OF EXCEPTIONAL SPANISH INGREDIENTS © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 5 Bar Balbino, Sanlúcar de Barrameda (Cádiz). Arbequina Olives. Olvera (Cádiz). PRODUCTS EMBEDDED IN SPANISH GASTRONOMIC HERITAGE 6 © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 1 FRESH PRODUCTS EMBEDDED MEATS IN SPANISH GASTRONOMIC HERITAGE © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 7 FRESH MEATS Suckling Piglet Ibérico Pork Bellota Secreto Ibérico Pork Bellota Ibérico Pork Abanico Ibérico Pork Bellota Bellota PRESA Tenderloin Duroc Pork Ribs Duroc Pork Belly 8 © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- Mature Beef Rack Loin Ibérico Pork Bellota Pluma Wild Boar Boneless Shoulder Pyrenean Agnei Ibérico Pyrenean Agnei Boneless Leg Ibérico Cutlets Rubia Gallega Chuletón Pyrenean Ternasco Shoulder Ibérico Pork Bellota Cheeks Mature Beef Onglet © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 9 This drawing shows the different cuts of Ibérico Pork. 10 © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- ibÉrico pork EXCEPTIONAL ACORN FED (BELLOTA) FLAVOUR FROM Ibérico pork is unique to the Iberian Peninsula. HAppy pigs This type of pork features a meat with a characteristic FIB10070 dark red colour and high levels of fat marbling, setting CHEEKS Tasty morsels from the pig’s head that require long, slow cooking. it apart from any other pork meat, in terms of flavour, Incredibly flavoursome and meltingly tender. texture and succulence. ABANICO (bavette) FIB10010 Ibérico pork has a much higher percen- (Dehesa) in the world. In this environ- Very tender meat from the ribs with fat marbling, tage of monounsaturated acids, so its fat ment the pigs live in complete freedom ideal for plancha, BBQ or pan frying. is much healthier than in other animals. naturally feeding on grass and different Some experts describe this meat as “An types of oak acorns, which have high FIB10080 olive tree with legs”. natural sugar content that gives the SECRETO meat its characteristic taste. A true delicacy. Fantastically tender and highly prized shoulder cut, These properties are much more accen- dark and delicious meat with a long grain & dense creamy white fat tuated if the animals are free range and marbling. For plancha, BBQ or pan frying. eat acorns, as is the case with the meat we offer you. Furthermore all our cuts All our ibérico FIB10030 come from “Bellota” grade animals - 75% acorn fed meat TENDERLOIN pure ibérico, and only one grandmother is The most tender of cuts with exceptional texture and flavour, not ibérico pure breed. comes frozen in packs cuts like incredible fillet steak and is best roasted, fried or grilled to medium rare. These animals eat grass and acorns be- tween September and beginning of March, between 900 and 1.2kg. hence they only can be slaugh- tered in PLUMA (feather) FIB10060 January, February and the beginning of NOTE: If you are interested in meat A feather shaped cut from the loin that stands out for its tenderness, March.This is why these cuts are only from CEBO grade animals with a lower juiciness and flavour. Ideal for grilling or cooking over a griddle. available frozen, which allows the meat to percentage of Ibérico pure breed and be served pink. that have been raised indoors and fed FIB10090 Our ibérico bellota comes from the sou- with grain instead of acorns, we can PRESA This fantastic cut from the loin next to the neck has substantial fat thern region of Los Pedroches, Córdoba, source it at lower prices. Minimum marbling resulting in succulent and juicy meat. Ideal grilled, BBQ, Andalucía, which is considered the orders will apply. Please contact our roasted - both in fillets or the whole piece. densest and best preserved oak meadow sales team. © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- 11 pork LOIN 1-1.5KG DUROC1004 DUROC PORK A flavourful cut ideal for grilling, roasting or stuffing. DUROC1005 The quality of the Duroc pork breed is excellent: pork TENDERLOIN 750G The most tender cut, juicy with rich flavour and a high degree of natural it is very lean with a high degree of marbling, and fat marbling. Ideal for roasting, grilling or plancha. 2 units per pack. this is why our Duroc range cuts are so juicy and tender. Our supplier in the Slow Food city of Rubielos de Mora (Teruel) consistently produces high quality meat with fantastic flavour. SUCKLING The complete process is made in house: from the breeding and free range rearing of piglets fed exclusively with cereals in this PIGLET mountainous area in Teruel, to their humane slaughter in the small family owned abattoir. Roasted suckling piglet (“cochinillo asado”) is a delicacy seen in the best “asadores”, especially DUROC1002 pork BELLY 2KG in Segovia and Salamanca, in the old Castille. Excellent flavour and tenderness, perfect for slow cooking, both braised and oven roasted. Can also be smoked, grilled, sautéed, As Cándido (from “Mesón Cándido”) says, the key thing when or deep fried. 2 kg cooking suckling pig is to have a fantastic piglet to start with. DUROC1015 Ours are around 4.5 kg, so proper suckling piglets, and come partially deboned from a family owned butcher with over 120 years tradition in SHOULDER 4-5KG the heart of Salamanca. One suckling piglet of this size feeds Tender, juicy and robust flavour. Best for slow cooking. 4-5 kg 6/10 people. BONELESS SHOULDER 4-5KG DUROC1003 Tender, juicy. Slow cooking, also great for pincho moruno or skewers. 1 unit per pack. SUCKLING PIGLET 4-5 KG. FIB10191 A true delicacy - Deliciously flavoured, succulent and DUROC1010 incredibly tender to the point of melt in the mouth, with delicate, pork BABY RIBS 3-4KG crisp crackling. Guaranteed to wow roasted, grilled, sautéed or to Meaty, great for roasting or BBQ. 4 units per pack. make an amazing porchetta. DUROC1001 pork RIBS 2.5-3KG NOTE: We supply these ranges frozen to ensure transport Very meaty, perfect for roasting or BBQ. 2 units per does not affect its quality. We held limited stock so if you pack. are considering to have it in your menu, please contact our sales team two weeks in advance, just in case. 12 © MEVALCO FINE FOODS FROM SPAIN - BRISTOL- Wild Boar Wild Boar meat is much leaner than pork and has an intense nutty, rich flavour that is unique. Ours is genuinely hunted wild boar (Sus scrofa) from free roaming populations in remote areas in the North of Extremadura, South of Castilla-Leon (specially the Gredos mountains). Spanish hunting season lasts from October to March. They are authentic wild boar, not feral Australian wild pork or mixed farmed animals. The wild boar population in Spain is very healthy, and is even becoming a problem in some areas. In our opinion this is another great example of sustainability and tradition going hand to hand. They are hunted around El Gordo, which is where the meat cutting plant is. These areas are very intense, nuttY scarcely populated, and land is poor, so the most frequent use of land is cereals, but fields usually are left one year every three or five to “rest”, so wild animals have plenty of & rich flavour food.