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To Download Our New 2018/2019 Catalogue in PDF Format THE TASTE OF SPAIN PRODUCT CATALOGUE 2018/19 www.ibericofoods.com T | 01786 461111 E | [email protected] 1 CONTENTS Ibérico meat fresh/frozen 4 Galician bread 17 Suckling pig and lamb 5 Cured fish and seafood 18-21 Charcuterie ready to eat 6-7 Spices 22 Charcuterie for cooking 8-9 Bar snacks and pickles 23 THE TASTE OF SPAIN Morcilla and panceta 10 Olives, olive oil and vinegars 24-25 Croquetas 11 Store cupboard ingredients 26-27 Spanish Hams 12-13 Dulces (sweets) 28-29 Welcome to the 2018/19 Ibérico Foods brochure. Cheeses 14-15 Ham carving equipment 30 Accompaniments for cheese 16 We were delighted to celebrate our 10th anniversary in 2017. Our catalogue Our range of cheeses comes from all over Spain; from Galicia to the Balearic of products continues to expand, and we are proud of the range of quality Islands, and from Cantabria to Cádiz. foods of Spanish origin we are able to offer. Our catalogue covers all of the main food groups, including charcuterie, We are passionate about the unique gastronomy of Spain, and we specialise cheese, frozen and canned seafood, frozen cuts of Ibérico pork, part baked in the selection, import and distribution of a range of products representing artisan Galician breads, and olives and extra virgin olive oil. We also stock the best of Spanish food. We source authentic, quality products directly from Spanish savoury snacks, including Marcona and Largueta almonds, dried family owned artisan producers throughout Spain. Most of these have been pulses from León, and canned vegetables from La Rioja. dedicated to the manufacture of their products for generations. New to our range are more of the delicious frozen breads and empanadas, We distribute throughout the UK, and offer our customers a wealth of detailed new vinegars from Jerez, a range of truffle-infused oils and pasteurised back knowledge about the products we stock. We have a collaborative approach truffles from Valencia and superb quality aged beef from the green pastures and we like to share our knowledge with our customers. of Galicia. Charcuterie is at the heart of our range, and we stock air-dried hams ranging Whether your interests lie within the food service, retail or manufacturing from award-winning, 4 years-matured jamón Ibérico bellota, to 2 years- sectors, we are usually able to source product in appropriate packaging matured jamón serrano. We also work with a wide range of chorizos, morcilla, formats. Please call us to discuss your requirements. lomo, sobrasada and salchichón. Above all, we hope you find inspiration in what you see here in this brochure, To complement our hams we also stock high quality jamón stands and and that you allow us bring to you the unique flavours of Spain. accessories from the leading manufacturer, Jamotec. ASTURIAS CANTABRIA BASQUE COUNTRY GALICIA NAVARRA LA RIOJA CASTILLA CATALUNA Y LEÓN ARAGON MADRID CASTILLA VALENCIA EXTREMADURA LA MANCHA BALEARIC ISLANDS MURCIA ANDALUSÍA Tortas de Aceite - See page 33 CANARY ISLANDS 2 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 3 FRESH | FROZEN IBÉRICO PORK SUCKLING PIGS | MILK-FED LAMB COCHINILLO CORDERO FRESH/FROZEN MEAT Meat from acorn-fed Ibérico pigs is highly prized for flavour and IBÉRICO BELLOTA GRADE FRESH/ texture. The Iberian Black pigs are reared outdoors in dehesa – the unit/case size FROZEN PORK CUTS oak-wooded grassland environments which allow the pigs to graze FRESH/FROZEN SUCKLING PIG naturally and forage for acorns during the season. Ibérico meat is 3028 Presa Ibérica Bellota box of 10kg approx. For a spectacular dish for several people few things beat a whole, 3005 Whole suckling pig (cochinillo) 4-5kg 1 x 4-5kg darker than white pig meat, and is highly marbled with fat. The 3029 Secreto Ibérico Bellota box of 10kg approx. roasted suckling pig. The meat is tender and sweet, and the flavour is sweet, slightly nutty, and with hints of game. In Spain, crackling is thin and crisp. A classic dish from Spain. We stock whole white suckling pigs from Zamora (4-5 kg, frozen). SUCKLING PIG CUTS chefs usually serve Ibérico meat medium to medium-rare. Certain FRESH/FROZEN IBÉRICO PORK CUTS unit/case size “noble cuts” are taken only from Ibérico pigs, and have in recent 3010 Suckling Pig French rack cut 1.8-3.5kg each 3001 Ibérico cheeks (carrilleras)1kg box of 10kg approx. years become a prized feature of Spanish gastronomy. These include: MILK FED LAMB (CORDERO) 3015 Suckling Pig rolled loin and belly 1.3 - 2.3kg each 3002 Ibérico presa 1.2kg box of 10kg approx. Presa Ibérica: this is a muscle from the shoulder end of the loin. 3003 Ibérico secreto 1.2kg box of 10kg approx. This Spanish delicacy has a sweet and delicate flavour and is FRESH/FROZEN SUCKLING LAMB Considered among the best cuts, presa is richly marbled with fat, 3004 Ibérico pluma 1.2kg box of 10kg approx. incredibly tender. 3006 Leg of suckling lamb (cordero), pack of 2 legs 1.4kg 1 x 1.4kg which renders during cooking, giving the cooked meat wonderful 3007 Ibérico solomillo (tenderloin) 1.2kg box of 10kg approx. succulence and flavour. Presa can be cooked as a whole piece on the 3016 Ibérico boneless ribs (tiras de costillas) 1kg box of 10kg approx. SUCKLING /YOUNG PIG JOINTS grill or in the oven; or it can be cut into thick slices and cooked on the Ibérico chuletero, whole rack of ribs, approx 6kg 3028 per rack plancha, the barbeque, on the grill, or in the frying pan. (18-20 chops) In addition to classic whole “cochinillo”, we stock a range of butchered joints of white pigs, processed at approx. 25 kg. At this 3025 Ibérico Cabecero low stock held, pre-order advised box of 10kg approx. Secreto Ibérico: this flat muscle is thickly streaked with fat and size, the meat retains most of the delicacy of cochinillo. has amazing flavour and succulence. Cook in the same ways as 3026 Ibérico Lagarto low stock held, pre-order advised box of 10kg approx. presa. 3027 Ibérico Abanico low stock held, pre-order advised box of 10kg approx. 3019 Ibérico Tocino salted 1kg 1 x 1kg Pluma Ibérica: a succulent cut from the end of the loin, usually French Rack cooked on the “plancha”. Ibérico secreto Ibérico cheeks (carilleras) are larger and more flavoursome than those from white pigs. Ideal for braising. Loin and belly Tiras de Costillas (boneless rib meat of Iberian pig). An economical and flavoursome cut; suitable for frying or grilling. Tocino (salted back fat of Ibérico pig). Thin slices can be places over dishes and put briefly under the grill to add flavour and glossy shine. Ibérico pork presa Whole suckling pig (cochinillo) 4 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 5 CURED CHARCUTERIE- FOR SLICING CHARCUTERIE OF SPAIN Mini fuet PREMIUM IBÉRICO CHARCUTERIE unit/case size 1020 Chorizo Ibérico Bellota 1kg 1 x 1kg CURED EMBUTIDOS (SAUSAGES) NEW Chorizo Ibérico cebo 1 x 1kg 1021 Salchichón Ibérico Bellota 1kg 1 x 1kg CURED EMBUTIDOS (SAUSAGES) CHORIZO AND SALCHICHÓN IBÉRICO are fully dried artisan products, NEW Salchichón Ibérico cebo 1 x 1kg made from cuts of acorn-fed Ibérico pigs. The casings are natural gut, and Spain’s classic embutidos are chorizo, salchichón and lomo. All of the the curing/drying time is around 6 months. We stock chorizo and Salchichón 1022 Lomo Ibérico Extra 700g 1 x 700g embutidos are cured with salt, and then air-dried to reduce moisture made from grass and cereal-fed Iberico pigs, as well as the premium grade content. These preservative processes prolong the life of the product. Ibérico de bellota (free-range, acorn-fed). WHITE PIG CHARCUTERIE 1023 Lomo Curado (white pig) 800g 1 x 800g There are many regional variations and even more standards of quality, CHORIZO VELA (CANDLE), This great-value product is made with meat 1024 Chorizo Vela Extra 1.6kg 4 x 1.6kg however in general terms the differences are as follows: from white pigs and is a large –calibre cured chorizo in a synthetic casing, which is designed for machine slicing. It can also be chopped into cubes 1037 Chorizo Pamplona 1.6kg 4 x 1.6kg CHORIZO is usually a sausage made with coarse-cut pork, garlic, salt and Chorizo Sarta is a fully dried, ready-to-eat product, tied in loops, or 1029 Mini fuet extra 80g 12 x 80g pimentón de La Vera (smoked paprika from Extremadura). It has a vivid “horseshoes”. NEW Mini fuet green pepper 80g 12 x 80g orange/red colour arising from the pimentón. Cured and fully-dried chorizo NEW Premium wild boar salchichón with black pepper 280g 1 x 280g is ready to eat when cut into slices. SOBRASADA, is a variant of chorizo, produced in the Balearic Islands. Our product is authentic artisan sobrasada from Mallorca, cured in natural gut SALCHICHÓN tends to be made from finer-chopped pork and flavoured casing. It has a soft texture, and can be spread on bread or toast; or cut into CURED CHARCUTERIE- PRE SLICED with garlic and black pepper. In appearance it is similar to Italian salami slices and warmed gently in the frying pan. PREMIUM IBÉRICO CHARCUTERIE Milano. 1031 Chorizo Ibérico Bellota sliced 100g 1 x 100g LOMO is air-dried pork loin, cured with salt and often flavoured with garlic 1032 Salchichón Ibérico Bellota sliced 100g 1 x 100g and pimenton. It is a “noble” whole muscle rather than a chopped meat 1033 Lomo Ibérico white label sliced 100g 1 x 100g product.
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