THE TASTE OF

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 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 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 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. WHITE PIG CHARCUTERIE 1034 Chorizo Vela Extra sliced 500g 8 x 500g 1025 Salchichón extra sliced 500g 8 x 500g 1038 Chorizo loop spicy 200g each 1 x 500g 1043 Sobrasada 550g 20 x 200g Chorizo Pamplona Chorizo Vela Extra CHORIZO SNACK READY TO EAT NEW Mini chorizos, ready to eat 500g bag (now stock item) 1 x 500g

Variety of pack sizes available- 500g, 1kg, 5kg, blue plastic etc

Wild boar Salchichón

6 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 7 CHARCUTERIE FOR COOKING CHARCUTERIE FOR COOKING

COOKING CHORIZO unit/case size 2001 Cooking chorizo ‘all natural’ 1kg (2 x 500g loops) 6 x 1kg CHORIZO BARBACOA, OR “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 versatile and 2004 Chistorra 300g 12 x 300g delicious chorizos should be 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.

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 CHORIZO BARBACOA “MINI”. sliced or diced for use as ingredients for manufacturing. We 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

8 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 9 MORCILLA (SPANISH BLACK PUDDING) AND PANCETA FROZEN CROQUETAS

Who doesn’t love croquetas? But many of our chef customers find that CROQUETAS preparation time for home made croquetas can be problematic, and so opt for As with chorizo, there are many regional variations of morcilla. 3021 Croquetas con Jamón (with ham) 500g bag 10 x 500g good-quality manufactured options. 3022 Croquetas con Bacalao (with cod) 500g bag 10 x 500g We stock two classic styles: We stock a range of frozen croquetas produced in Valladolid. The producers 3023 Croquetas con pollo (with chicken) 500g bag 10 x 500g MORCILLA DE BURGOS use traditional recipes and high quality ingredients to make croquetas with the 3019 Bocaditos con queso azul (with blue cheese) 500g bag 6 x 500g taste and texture of home-made. They use no additives or preservatives, and 3020 Bocaditos con setas (with wild mushrooms) 500g bag 6 x 500g fresh milk from the dairy is used in their béchamel sauce. The croquetas are Bocaditos con chorizo y huevo (with chorizo and egg) Morcilla de Burgos is a delicious and very popular regional variety 3024 6 x 500g made with Spanish rice, onions, blood and seasoning. Ours is individually quick frozen, and can be deep-fried directly from the freezer. No 500g bag preparation; no waste. Just great-tasting croquetas. produced by the Rios Family in Villarcayo, Burgos. Panceta

Morcilla de Burgos is available as 300g pieces, as “link sausage”- We also have similar bocaditos, which are smaller, bite - sized morsels which make perfect finger food. sized pieces or as bite-sized “tapas balls”. MORCILLA AND PANCETA MORCILLA ASTURIANA 2021 Morcilla de Burgos 'unidad' 300g 4kg box Croquetas average 25-35 units per kg, and bocaditos average 55-65 units per kg. 2022 Morcilla de Burgos 'pinchitos' 250g 3kg box This dried and smoked morcilla adds deep, smoky flavours to soups, 2023 Morcilla de Burgos 'delicias' 800g 3 x 800g and stews. and is a key ingredient in Fabada Asturiana, the classic 2025 Morcilla Asturiana (smoked) 400g 1 x 400g bean casserole of Northern Spain. 2026 Morcilla Ibérica 500g 1 x 500g MORCILLA IBÉRICA 2009 Panceta (Asturian) unsmoked 500g-1kg piece per piece 2011 Panceta (Asturian) smoked 500g-1kg piece per piece Cured soft Morcilla made by our jamón producer in Córdoba. PANCETA

Panceta - Salt cured, air dried pork belly from Asturias. Available smoked or unsmoked.

Morcilla de Burgos 'unidad'

HALAL CHARCUTERIE

MorcillaWe work de with Burgos the ‘unidad’ family-owned business Luís Oliveras, based near Girona. They produce certified Halal charcuterie using veal and turkey meat. The products available include Halal Chorizo, Halal Salchichón, Halal Salami, Halal Veal Salami and Halal Veal Cecina (cured and dried veal)

10 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 11 SPANISH HAM WHOLE HAMS, BONE IN OUR RANGE RANGE OF IBÉRICO HAM unit/case size D.O. LOS PEDROCHES (CORDOBA) JAMÓN IBÉRICO BELLOTA ‘GOURMET ORO’ Salt-cured and air-dried ham (jamón) is one of the jewels of Spain’s gastronomy; 1001 Jamón Ibérico Bellota 100% Ibérico black label bone in 1 x 7.7kg and we believe it to be the best in the world. Jamón is produced throughout 1003 Paleta (shoulder ham) Cebo de Campo bone in 1 x 5.0kg Matured 48 months minimum. “Best in Spain Award” 2012. Specially Spain, however certain localised areas are renowned for their production of jamón IBÉRICO HAMS D.O. GUIJELO selected hams are set aside for extended maturation, leading to of exceptional quality. Some of these areas have achieved their own Protected outstanding complexity and balance of flavour. Denomination of Origin status in recognition of the unique characteristics of the hams 1000 Jamón Ibérico Bellota 100% black label 'Gourmet Oro' 1 x 8.0kg produced in those specific places. Ibérico pigs in the dehesa 1002 Jamón Ibérico Bellota 50% red label bone in 1 x 7.7kg JAMÓN IBÉRICO BELLOTA

Jamón Ibérico and Jamón Serrano 1004 Jamón Ibérico Cebo de Campo bone in 1 x 7.7kg Cured hind leg of acorn-fed Iberian Black pig, 30 months matured. NEW Paleta Ibérica Bellota (shoulder ham) bone in 1 x 5.5g Black label and red label available. Jamón is the name given to ham made from the hind leg. Paleta is ham made from the front shoulder and leg. Paleta are smaller, have a much lower yield of usable PALETA IBÉRICA BELLOTA meat, and are less easy to carve than jamón. These characteristics are reflected in the WHITE PIG HAM price: Per kg, jamón is typically, about double the price of paleta of the same grade. 1011 Jamón Serrano Reserva bone in, from Teruel 16 months 1 x 7.5-8.0kg Cured shoulder ham of acorn-fed iberian black pig, 24 months matured. Red label and green label available. NEW Jamón Serrano Reserva bone in, from Trevélez 1 x 8.0kg There are two main categories of jamón in Spain, determined by the breed of pigs from which they are produced: JAMÓN IBÉRICO CEBO DE CAMPO

WHOLE HAMS, DE-BONED Cured hind leg of outdoor reared Iberian black pig, 24 months minimum Jamón Ibérico is produced from Iberian Black Pigs. This ancient, indigenous breed matured. has evolved to thrive in the climate and environment of south western Spain. The IBÉRICO HAMS FROM SIMÓN MARTIN, D.O. GUIJUELO meat from these pigs is characteristically dark, and richly marbled with fat. This Hams in the salting rooom 1006 Jamón Ibérico Bellota 50% red label de-boned 1 or 2 x 2.5kg SERRANO HAM fat marbling is a key characteristic of jamón ibérico, giving the cured ham extra 1007 Jamón Ibérico Cebo de Campo de-boned 1 x 5.5kg succulence and flavour. Iberian Black pigs have jet-black hooves, giving rise to the Serrano ham from Teruel and Trevélez, 16 months minimum matured. Spanish expression “Pata Negra” (Black Foot). WHITE PIG HAM Different grades are available, depending on the diet and rearing environment of the 1008 Jamón Serrano Reserva de-boned Guijuelo, 24 months 1 x 6.0kg pigs: Jamón Serrano Reserva de-boned Teruel 1012 1 x 5.0kg (cleaned and polished) 16 months Ibérico 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 NEW Jamón Serrano Reserva de-boned Trevélez, 16 months 1 x 6.0kg (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.

New Spanish legislation requires the producers to declare the genetic purity of the pigs. Iberian Black Pigs are commonly cross bred with Duroc, and this can change some of the characteristics of the finished ham. Bellota hams made from 100% pure Ibérico pigs are now classified as “Black Label” while those made from 50% or 75% pure Iberico pigs are graded as “Red Label”. It is always worth knowing how the classification system works. Please call if you are unsure. Ibérico ham on a Jamotec stand

Ibérico Cebo de Campo is a grade of ibérico ham which is produced from pigs Product Description reared outdoors in fields on a diet of grass, approved cereal-based feed, and acorns.

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

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 maker and the period of maturation of the hams in the bodega, or maturation cellar. Long SELECTION OF HAND CUT IBÉRICO HAM maturation allows the flavours to develop complexity and intensity. D.O. LOS PEDROCHES (CÓRDOBA) We stock Ibérico hams produced in three of the recognised PDOs for Jamón Ibérico: 1039 Jamón Ibérico Bellota hand-cut 100g 1 x 100g Guijuelo (Salamanca), Extremadura and Los Pedroches. Each of these areas has 1040 Jamón Ibérico Cebo de Campo machine cut 100g 1 x 100g a long and rich tradition of ham making, and produces regionally distinct flavour characteristics. Our producers follow the traditions of successive generations of regional ham makers in some of the most celebrated production areas for Iberian WHITE PIG HAM ham. 1041 Serrano ham sliced 500g, 10 months 8 x 500g

12 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 13 CHEESES SPANISH CHEESE BOARD key SHEEP'S MILK CHEESES Artisan cheeses, rather like wines, are expressions of the places 1 5001 Semi -cured Manchego cheese D.O.P. 3kg wheel (La 1 x 3kg in which they are made. Just as grapes, and the wines made Mancha) from them are influenced by variety, geology and climate; so NEW Semi -cured Manchego cheese D.O.P. wedges (La 250g these cheeses reflect the unique characteristics of the milk Mancha) from which they are made. Many of our cheeses are produced 2 5002 Cured Manchego Cheese D.O.P. 3.0kg wheel (La 1 x 3.0kg Mancha) from the milk of ancient regional livestock breeds. The pastures on which these animals graze are influenced by geology and NEW Cured Manchego Cheese D.O.P. 3.0kg wedges (La 250g Mancha) climate. And the methods of production and maturation of the 3 5016 Queso de Oveja al Romero (rosemary) 3.0kg wheel 1 x 3kg cheeses are localised and unique. (La Mancha) 4 5004 Idiazábal D.O.P. 1.2kg wheel (Basque) 1 x 1.2kg Our range includes regional classics as well as some less well- known cheeses. All our cheeses are made by artisan producers. NEW Idiazábal D.O.P. wedges (Basque) 250g

Manchego, Spain’s best known, and most widely exported GOATS' MILK CHEESES cheese, is produced in the high, arid plain of La Mancha from 5 5003 Murcia Al Vino 2.6kg wheel (Murcia) 1 x 2.6kg local sheep’s milk. Our producer, José Ángel Gómez Moreno 6 5006 Flor del Zújar 900g wheel (Badajoz) 1 x 900g uses milk from the family herd of Manchega sheep. His 7 5007 Rulo de Cabra 1kg log with rind (Murcia) 1 x 1kg Manchego has won several prizes at the World Cheese Awards. 5015 Payoyo cheese semicured 2kg wheel (Cádiz) 1 x 2kg We also stock creamy, slightly salty blue cow and goats’ milk cheese from Valdeón; Mahón, from the island of Menorca and 8 Galician tetilla and San Simón. COWS' MILK CHEESES 9 5008 Mahón semi cured D.O.P. 1.75kg square (Menorca) 1 x 1.75kg We now stock some of our cheese range as cut and vacuum NEW Mahón semi cured D.O.P. wedges (Menorca) 230-280g packed wedges. These include Manchego, Valdeón, Idiazábal 10 5009 Tetilla D.O.P. 800g cone (Galicia) 1 x 800g and Mahón. 11 5011 San Simón (smoked tetilla) D.O.P. 950g cone (Galicia) 1 x 950g

BLENDED MILK CHEESES We can source cheeses at our customers’ specific requests, so please call if there is a particular cheese you 12 5013 Picos Blue from Valdeón D.O.P. 2.3kg wheel (León) 1 x 2.3kg wish to use. NEW Picos Blue from Valdeón D.O.P. 500g wheel (León) 1 x 500g 4 NEW Picos Blue from Valdeón D.O.P. wedges (León) 100g 3 7 12 Apricot and almond cake 1 10 11 Fig and almond cake

2 6 Membrillo

8 5 9

14 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 15 CHEESE ACCOMPANIMENTS GALICIAN ARTISAN PART-BAKED

ACCOMPANIMENTS FOR CHEESE SOURDOUGH BREAD (FROZEN) Galician sandwich baguette Membrillo is a sweet, fruity accompaniment to cheese, made from 5031 Membrillo (quince paste) 900g 1 x 900g quince fruits, boiled with sugar and lemon. Set quince paste is typically served with cheese. Membrillo 2kg low stock held - pre order required 1 x 2kg GALICIAN BREAD Membrillo 3.75kg low stock held - pre order required 1 x 3.75kg Our Galician sourdough bread becomes ever more popular! We work with a renowned Galician bread maker, who specialises in producing 13000 "Tetiña" Galician bread rolls 65g (box of 85 rolls) 85 x 65g Dried fig and Valencia almond cakes with cinamon. Serve slices of 5032 Fig and almonds cake 250g 1 x 250g frozen, part-baked breads in traditional Galician shapes. The finest 13001 "Meiga" Rustic Galician bread 300g (box of 20 units) 20 x 300g this delicious and natural dried fruit with cheese. 5033 Bread sticks 200g bag 25 x 200g wheat flour is used, along with special yeasts, to produce dough NEW "Meiga" Rustic Galician bread 280g (box of 30 units) 30 x 280g which is hand shaped and cut, giving a truly artisan-baked flavour and Picos breadsticks are the crisp accompaniment not only to cheese, NEW RANGE OF ARTISAN CRACKERS 13005 "Cantabrian" Rustic Galician bread 270g (box of 20 units) 20 x 270g appearance. but to charcuterie. NEW Crackers traditional with extra virgin olive oil 125g retail box 1 x 2.5kg NEW Galician sandwich baguette pre-cut 100g (box of 26) 26 x 100g NEW Crackers traditional with extra virgin olive oil 200g bag 1 x 250g We now stock a delicious range of savoury crackers from an artisan NEW Crackers with olives 125g retail box 10 x 125g producer in Valencia. These biscuits have a hand-made appearance NEW Crackers with olives 200g bag 10 x 200g and a very more-ish flavour and crunch. Available as plain or with Meiga rustic added olives or rosemary. They are delicious with charcuterie and NEW Crackers with rosemary 125g retail box 10 x 125g cheese or as a base for canapés. NEW Crackers with rosemary 200g bag 10 x 200g

Galician Sandwich Baguette

Cantabrian Rustic

Tetiña

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FISH AND SEAFOOD CANTABRIAN ANCHOVIES (ANCHOAS DEL CANTÁBRICO) ANCHOVIES AND BOQUERONES 7001 Boquerones in vinegar 600g net wt.(500g dr wt) 1 x 600g Cantabrian Anchovy fillets small 510g net wt. (325g Spain’s finest anchovies are produced on the north coast using fish 7006 1 x 500g dr.wt) approx. 100 fillets caught as they migrate from the Atlantic to the Cantabrian Sea in the Cantabrian Anchovy fillets tri-pack 120g net wt. Bay of Biscay. These anchovies are cured in salt and then the fillets 7005 1 x 120g (3 x 29g dr.wt.) are carefully removed, cleaned, trimmed and arranged by hand. Finally they are packed in light olive oil. Our quality anchovies are neatly trimmed, with few bones. Their 7009 Yellowfin tuna belly fillets (Ventresca )120g 1 x 120g colour is pinkish-brown, and the flavour is rich, meaty and fishy, with 7026 Yellowfin Tuna 1kg foil pouch 1 x 1kg a pleasant balance of salt. Bonito del Norte (white tuna) loins in sunflower oil NEW 1 x 1.25kg 950g net wt. (700g dr.wt.) BOQUERONES NEW Mojama solomillo 300g 1 x 300g Boquerones These are fillets of Mediterranean anchovies marinated in oil, vinegar and herbs. SPANISH TUNA

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 separately.

Yellowfin tuna (thunnus albacares) are also landed and processed in the fishing ports of northern Spain. 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 a 1 kg foil pouch. Ventresca 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. MOJAMA

Air dried tuna loin.

Cantabrian anchovy fillets

18 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 19 SEAFOOD

FISH AND SEAFOOD BACALAO (SALT CURED COD) BACALAO (SALT COD) Since medieval times, early seafarers, many of them from the 7015 Bacalao Lomo tail ends salted 1kg tray 1 x 1kg Basque region, sailed to fishing grounds far to the north to access 7023 Bacalao whole loin de-salted, frozen 1kg 1 x 1kg the abundant stocks of cod in the North Atlantic. It was necessary 7028 Bacalao desalted trimmings 1kg tray 1 x 1kg to preserve and dry the catch with salt in order to bring it home;

and a tradition of cooking with re-hydrated salt-cured cod has, for OCTOPUS AND SQUID (FROZEN) centuries been part of Spanish gastronomy. The curing and drying 7013 Flour dusted IQF baby squid (chipirones) 2kg 1 x 2kg process concentrates collagens in the fish, changing texture as well as flavour. Traditional; salted and dried bacalao requires three days’ NEW Raw whole pulpo (octopus) 1-2kg each (tray of 2) 1 x 2-4kg tray soaking in fresh water. Our producers have developed a process 7018 Cooked pulpo (octopus) tentacles 3.6kg box 1 x 3.6kg for de-salting the cod in a controlled factory process, then blast 7016 Argentinian wild prawns size L1 2kg 1 x 2kg freezing. This means that the bacalao is ready to cook as soon as it NEW Seafood paella mix 1kg bags 6 x 1kg is thawed. We stock whole, trimmed, rehydrated loins (frozen), as 7025 Tortas de Camarones 1kg bag 4 x 1kg well as skinless, boneless trimmings, which are perfect for making fritters, croquettas and other dishes where the fish does not need to Seafood mix be prime loin. CHIPIRONES

A standard dish in countless 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. Tortas de Camarones SEPIA (CLEANED CUTTLEFISH, FROZEN) IQF flour dusted baby squid (chiperones) Cleaned whole cuttlefish from the Eastern Atlantic. Landed and processed in Morocco for the Spanish market. SEAFOOD PAELLA MIX

IQF frozen seafood cocktail mix of squid, mussels and prawns. Perfect for paella and sopa de mariscos. TORTAS DE CAMARONES

Tortas de camarones are shrimp fritters from the province of Cádiz in

Bacalao

20 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 21 SPICES BAR SNACKS & PICKLES (PARA PICAR)

SPICES BAR SNACKS AND PICKLES PIMENTÓN DE LA VERA At Ibérico Foods we believe we have the best almonds in the 9001 Pimentón de La Vera picante 75g tin 1 x 75g market! We work with a family business in Alicante, dedicated to BAR SNACKS The defining flavour of so much of Spain’s gastronomy is the smoked 9002 Pimentón de La Vera dulce 75g tin 1 x 75g growing, processing and packing almonds from their own orchards. 6021 Marcona almonds blanched, fried and salted 5kg 1 x 5kg paprika called Pimentón de La Vera. This spice is produced only 9003 Pimentón de La Vera picante 750g tin 1 x 750g Our blanched, fried and salted Marcona, and Valencia almonds 6022 Marcona almonds blanched, fried and salted 910g 1 x 910g within a Protected Denomination of Origin area in the province of 9004 Pimentón de La Vera dulce 750g tin 1 x 750g are outstanding in flavour and texture. Marcona almonds grow NEW Marcona almonds blanched, fried and salted 125g 1 x 125g only along the southern coastal strip. These premium almonds Caceres, in the Region of Extremadura. The peppers are picked by 9006 Pimentón de La Vera dulce 1kg foil pouch 1 x 1kg NEW Marcona almonds raw, blanched 1kg 1 x 1kg hand and transported to the drying/smoking barns, where they are are blanched to remove the husk, then fried in sunflower oil and 9007 Paella seasoning 900g tub 1 x 900g 6036 Largueta almonds roasted and salted 810g 1 x 810g dried in the heat and smoke of oak wood fires. Once dry, they are sprinkled with coarse sea salt. Our Valencia almonds are a similar, 9009 Saffron Spanish 1g 1 x 1g 6024 Valencia almonds blanched, fried and salted 910g 1 x 910 taken to the mill, where they are ground in a 5-stage process using cheaper variety. granite millstones, into the vivid fine powder we know as Pimentón 9012 Padron peppers 220-240g bag 1 x box NEW Valencia almonds blanched, fried and salted 125g 1 x 125g de La Vera. We stock dulce (mild) and picante (hot, spicy). 9018 Dried guindilla pepper string (200 peppers per string) 1 x 220-240g We also stock traditional Spanish savoury bar snacks. These include 6025 Habas Fritas picantes 700g 10 x 700g NEW Dried ñora peppers 100g (12 units) 1 string crisp toasted maize kernels (kikos), fried broad beans (habas fritas), 6026 Kikos pequeños (toasted maize kernals) 1kg 10 x 1kg flavoured with salt and pimentón de La Vera, and a new bar snack 9017 Choricero pepper paste 650g nt.wt. 1 x 100g NEW Bar snack cocktail 1kg 10 x 1kg cocktail mix. 9019 Colorante alimentario (food colourant) 900g 1 x 650g 6030 Black truffle flavoured crisps, 40g bag 15 x 125g Capsicum peppers were first brought to this area by Conquistadors 9013 Fresh Spanish purple garlic cloves, peeled 1.5kg tub 1 x 1.5kg We have premium quality potato crisps from the producer Torres 6031 Black truffle flavoured crisps, 125g 15 x 125g returning from the New World in the early 16th century. They were in Barcelona. These crisps are fried in Extra Virgin Olive Oil. For 6035 Extra Virgin Olive Oil crisps ,150g bag 15 x 150g first cultivated by monks at the Yuste Monastery, near Jaraiz. The something truly unique and indulgent, try the crisps flavoured with autumnal rainy weather at harvest time led to the practice of drying real Black Truffles. the peppers over oak fires, lending them their unique smoky flavour.

PICKLES 6001 Banderillas dulces 3.9kg (net.wt.) glass jar 1 x 3.9kg NEW Banderillas dulces 370g nt. wt. (200 dr.wt.) 1 x 370g 6002 Guindillas in vinegar 1.2kg net.wt, (net.wt.) plastic tub 1 x 1.2kg Alcaparrones (caperberries) 1.2kg net wt. (900g dr.wt.) 6006 1 x 1.9kg plastic jar NEW Pimientos Lágrima 122g net wt (85g dr. wt.) glass jar 1 x 125g NEW Pimientos Lágrima 1kg plastic tray 1 x 1kg

22 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 23 OLIVES, OIL AND VINEGARS

OLIVES, OLIVE OIL AND VINEGARS OLIVE OIL Our large cans of green and black manzanilla olives are produced by La Tórtola in Córdoba. Manzanilla is the most poular variety in 8020 Fidelco Extra Virgin Olive Oil 5L pet 1 x 5L OLIVES Spain. We also have Gordal (Queen) olives, with stone, pitted or 8023 Fidelco Arbequina Extra Virgin Olive Oil 500ml bottle 12 x 500mls 8001 Black olives pitted 240/260 in brine 4.25kg tin (2kg dr.wt.) 2 x 4.25kg stuffed. One of our best selling lines are our gordal pitted olives in 8002 Black olives with stone 240/260 in brine 4.25kg tin 3 x 4.25kg picante brine, which have a full, meaty texture and a pleasant “kick” VINEGARS (2.5kg dr.wt.) of pimenton. 8031 Vinegar Pedro Ximénez 25yr 200ml 6 x 200ml 8003 Green Manzanilla olives pitted 200/220 in brine 2 x 4.25kg 4.25kg tin (2kg dr.wt.) 8032 Vinegar Pedro Ximénez 12yr 750ml 1 x 750ml Our 5l PET bottles of delicious extra virgin olive oil are produced by 8004 Green Manzanilla olives with stone 180/200 in brine 3 x 4.25kg 8033 Vinagar Pedro Ximénez 12yr 250ml 20 x 250ml the small family business Aceites Delgado S.L. in Guadalajara. Dark 4.25kg tin (2.5kg dr.wt.) green in colour and fresh and fruity in flavour, it is a great all-rounder. 8034 Moscatel Vinegar 12yr 200ml 6 x 200ml 8007 Gordal pitted olives 70/90 in brine 4.25kg tin (2kg dr.wt.) 2 x 4.25kg Great for dressings, great for frying. 8011 Gordal olives with stone 70/90 in brine 4.25kg tin 2 x 4.25kg (2.5kg dr.wt.) NEW RANGE Arbequina Extra Virgin Olive Oil. This oil, produced from the small, 8008 Green olives stuffed with red pepper 200/220 in brine 2 x 3.9kg pink arbequina olive variety has a distinctively light and floral flavour, 3.9kg glass jar, 2.2kg dr.wt. GARDENY much prized for dressing salads and other foods on the plate. 8006 Gordal pitted olives picante 80/90, 4.3kg tin (2kg 2 x 4.25kg NEW Cava vinegar 250ml 1 x 250ml dr.wt.) NEW Balsamic vinegar (Modena) 250ml 1 x 250ml 8005 Gordal pitted olives picante 80/90, 370g glass jar 12 x 370g NEW Reisling vinegar 375ml 1 x 375ml 8012 Campo Real olives 180/260 with stone in brine 4.3kg 2 x 4.25kg tin (2.5kg dr.wt.) CAPIRETE 8010 Green pitted olives 200/220 with anchovy flavour 1 x 4.50kg 4.5kg tin (2kg dr.wt.) NEW Jerez sherry vinegar 4yr 375ml 1 x 375ml NEW Green pitted olives 200/220 in brine 370g glass jar 12 x 370g NEW Jerez sherry vinegar 4yr 750ml 1 x 750ml NEW Jerez sherry vinegar 4yr 2L 1 x 2L NEW Jerez sherry vinegar 4yr 5L 1 x 5L We have introduced vinegars from 2 producers to add to our very NEW Jerez sherry vinegar 20yr 375ml 1 x 375ml popular range from Sotaroni. Capirete vinegars are classic aged NEW Jerez sherry vinegar 20yr 750ml 1 x 750ml sherry vinegars from Jerez and the Gardeny range are produced from single grape variety wines by the fifth generation of the Badia Family in Lleida, Catalonia.

24 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 25 STORE CUPBOARD INGREDIENTS

RICE, PULSES AND PASTA RICE, PULSES AND PASTA GARLIC AND ALIOLI SPANISH RICE TRUFFLES D.O.P. Las Pedroñeras (purple garlic) Our best selling rice is produced in the national park of the Delta De 11001 Calasparra rice 1kg plastic bag 1 x 1kg NEW Black truffle infused EVOO 250ml 1 x 250ml 9013 Whole peeled garlic cloves 1.5kg 1 x 1.5kg L’Ebre, in southern Catalonia. With its high absorption, it is perfect 11004 Spanish Paella rice 5kg plastic sack 1 x 5kg NEW Black truffle in juice 10g dr.wt. 1 x 12.5g 8036 Black garlic alioli 2kg tub 1 x 2kg for making paella. We also have rice from the famous D.O. area of NEW White truffle in juice 10g dr.wt. 1 x 12.5g 8035 Classic alioli 2kg tub 1 x 2kg Calasparra, in Murcia. DRIED PULSES NEW White truffle salsa 200g 1 x 200g 8038 Black garlic alioli 135g glass jar 12 x 135g 11023 Brown lentils (lentejas Pardina) 1kg 1 x 1kg 8037 Classic alioli 135g glass jar 12 x 135g 11024 Baby chickpeas (garbanzo Pedrosillano) 1kg 1 x 1kg 11025 Large butter beans (alubia Judión) 1kg 1 x 1kg TRUFFLES TINNED VEGETABLES COOKED PULSES 11010 Piquillo peppers 2.5kg tin, net wt, 1.9kg dr.wt. (80-100 1 x 2.5 kg peppers) 11018 White beans (alubia blanca) 2.5kg net wt, 1.55kg 1 x 2.5kg Our new range from Queen of Truffles dr.wt. in Valencia includes EVOO infused with 11011 Roasted red peppers 2.5kg tin net wt, 1.65kg dr.wt. 1 x 2.5 kg (80-100 peppers) 11021 Red beans (alubia roja) 2.5kg net wt, 1.6kg dr.wt. 1 x 2.5kg shavings of black truffle, a delicious salsa of mushrooms and truffles, and 11012 Tomate Frito (fried and pureed tomatoes with onion 1 x 2.6kg 11020 Chickpeas (garbanzos) 570g nt.wt, 400g dr.wt. (glass 1 x 570g and garlic) 2.6kg jar) whole black and white truffles in juice. 11013 Artichoke hearts in brine, 2.6kg net wt, 1.5kg dr.wt, 1 x 2.6kg 11022 Chickpeas (garbanzos) 2.5kg nt.wt, 1.55kg dr.wt. 1 x 2.5kg (30-40 hearts) 11014 Artichoke hearts in olive oil 330g net wt. glass jar, 12 x 330g PASTA 210g dr.wt. (8-10 hearts) 11029 Fideuá "Gallo" 500g 18 x 500g 11015 White asparagus spears D. O. Navarra 540ml net wt. 1 x 540ml glass jar (9-12 spears) 11027 Fideo "Gallo" no.2, 500g 18 x 500g Chickpeas 5035 Miel de caña 920g jar drizzle over fried aubergine 1 x 920g 11028 Fideo "Gallo" no.4, 500g 18 x 500g

ALIOLI

Produced in the P.D.O. town of Las Pedroneras in La Mancha, at the heart of Spain’s purple garlic producing area, the product range features highly pungent and aromatic fresh peeled Fideuó purple garlic cloves, adding intense flavour to a host of dishes.

Heads of fresh purple garlic are slow roasted to caramelize and blacken, producing the celebrated black garlic highly prized by Michelin starred Spanish chefs. These black garlic cloves are used to make the black garlic alioli, and the classic alioli is made using the fresh purple garlic and sunflower oil.

Alubia Judión Lentils Fideó Piquillo peppers

26 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 27 DULCES (SWEETS)

TURRÓN DULCES 12003 Turrón de Jijona 300g 1 x 300g Tarta de Santiago- delicious almond tart made in Santiago de Com- 12004 Turrón de Jijona 30g portion (box of 133 units) 4kg 1 box postela, traditionally eaten in Galicia at Christmas time, but perfect 12013 Turrón de Alicante 300g 1 x 300g as a dessert or with coffee at any time. PASTEL DE NATA

Frozen part baked Portuguese custard tarts

DULCES (SWEETS)

12001 Tarta de Santiago 700g 1 x 700g TURRÓN 12002 Churros Lazo (4 x 1kg) horseshoe shaped 1 x 4kg Jijona- supreme quality soft turrón made from toasted marcona NEW Churros Largo (4 x 1kg) straight 1 x 4kg almonds (70%) and orange blossom honey. 12014 Chocolate sauce powder "Valor" 500g 12 x 500g 12016 Part baked Pastel de nata 70g (box of 60) 1 box Alicante- supreme quality hard turrón made with 67% marcona 12019 Cocoa dusted chocolate coated almonds 1kg bag 1 x 1kg almonds and 18% orange blossom honey. Pastel de nata

Churros Tarta de Santiago

28 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 29 EQUIPMENT MEET THE OFFICE TEAM

EQUIPMENT Cameron Whyte María Herrador Jamotec ‘JP’ Bodega Following a career in food manufacturing with a number of María is a native of Cádiz, Andalucía. María gives sales HAM CARVING EQUIPMENT leading UK food companies, Cameron co-founded Ibérico advice, processes orders, manages stock and customer 4001 Jamotec ‘J2’ Foods in 2007. He handles key accounts, and travels accounts. 4002 Jamotec ‘JP’ regularly to Spain, visiting producers, attending food NEW Jamotec 'JC' pre-order, no stock held exhibitions and sourcing new products. 4003 Bodega Ham Stand 4004 Góndola Ham Stand Kirsty Todd Eva Poudereux 4008 Jamotec trimming/boning knife Finance Director and co-founder of Ibérico Foods. Kirsty Eva is closely involved with new product selection and 4009 Jamotec slicing knife handles purchasing, finance and logistics. managing export logistics

Rossana Ravalli

Originally from , Rossana is responsible for sales, customer accounts and overseeing order processing.

Góndola

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 Jamotec 'JC' 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 with an agreed credit limit. Orders are despatched for next working day delivery, using a third party courier (Fedex). Saturday delivery is possible, but the courier surcharge is passed on to the customer at cost. PRICES

Larger orders of frozen and/or chilled goods or full pallet orders that requiring Every effort is made to maintain or reduce prices from last year. We reserve the temperature controlled delivery are costed on an individual basis. right to change prices in the event of unexpected market price or exchange rate fluctuations, and will always try to give notice. Central Belt of Scotland All prices listed in the attachment are not subject to VAT unless otherwise Delivery is free in our own temperature controlled vans. We now have a stated. minimum order value of £40 to qualify for free delivery, otherwise a £5 delivery charge is levied.

Jamotec ‘J2’

30 E | [email protected] T | 01786 461111 T | 01786 461111 E | [email protected] 31 TO ORDER Please call: 01786 461111 or Email: [email protected]

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

Tel: 01786 461111 Email: [email protected]

Follow us on twitter: @ibericofoods

32 E | [email protected] T | 01786 461111