The taste of Spain
PRODUCT CATALOGUE
2016
www.ibericofoods.com
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The taste of Spain
Welcome to the 2016 Ibérico Foods brochure.
We are passionate about the unique gastronomy of Spain, and we specialise
in the selection, import and distribution of a range of products representing
the best of Spanish food. We source authentic, quality products directly from
family owned artisan producers throughout Spain. Most of these have been
dedicated to the manufacture of their products for generations.
To complement our hams we also stock high quality jamón stands and
accessories from the leading manufacturer, Jamotec.
We distribute throughout the UK, and offer our customers a wealth of detailed
knowledge about the products we stock. We have a collaborative approach
and we like to share our knowledge with our customers.
Our catalogue covers all of the main food groups, including charcuterie,
cheese, frozen and canned seafood; frozen cuts of ibérico pork; part baked
artisan Galician breads; olives and extra virgin olive oil; Spanish savoury
snacks, including Marcona and Largueta almonds; dried pulses from León,
and canned vegetables from La Rioja.
Charcuterie is at the heart of our range, and we stock air-dried hams ranging
from award-winning, 4 years-matured jamón ibérico bellota, to 2 yearsmatured jamón serrano. We also work with a wide range of chorizos, morcilla,
lomo, sobrasada and salchichón.
asturias
cantabria
Galicia
Our range of cheeses come from all over Spain; from Galicia to the Balearic
Islands, and from Cantabria to Cádiz.
Most of our products are ideally suited to the food service and manufacturing
sectors, however we stock a number of lines suitable for retail. Please call us
to discuss your requirements.
Basque
Country
navarra
LA RIOJA
Castilla
Y León
Presa Ibérica - See page 12
CONTENTS
Spanish ham
Charcuterie ready to eat
Charcuterie for cooking
Morcilla and panceta
Halal and organic charcuterie and croquetas
Ibérico meat fresh/frozen
Suckling pig
Cheeses
Accompaniments for cheese
4-5
6-7
8-9
10
11
12-13
14-15
16-17
18
Artisan Galician sourdough bread
Cured fish and seafood
Spices
Nuts, savoury snacks and pickles
Olives, olive oil and vinegars
Rice, pulses and pasta
Canned vegetables
Dulces (sweets)
Ham carving equipment and plates
19
20-23
24-25
26-27
28-29
30
31
32-33
34
CATALUNA
Aragon
madrid
extremadura
castilla
la mancha
valencia
balearic islands
murcia
andalusÍa
Tortas de Aceite - See page 33
canary islands
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Bacalao - See page 23
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SPANISH HAM
Whole Hams, bone in
Salt-cured and air-dried ham (Jamón) is one of the jewels of Spain’s gastronomy;
and we believe it to be the best in the World. Jamón is produced throughout
Spain, however certain localised areas are renowned for their production of Jamón
of exceptional quality. Some of these areas have achieved their own Protected
Denomination of Origin (PDO) in recognition of the unique characteristics of the
hams produced in those specific places.
Ibérico Ham
unit/case size
1000
Jamón Ibérico Bellota ‘Gourmet Oro’ 8kg
1 x 8kg
1002
Jamón Ibérico Bellota 7.7kg
1 x 7.7kg
1003
Paleta Ibérica Bellota 5kg
1 x 5.0kg
1004
Jamón Ibérico Cebo de Campo 7.7kg
1 x 7.7kg
White pig ham
Jamón Ibérico and Jamón Serrano
1005
Jamón is the name given to ham made from the hind leg. Paleta is ham made from
the front shoulder. Paleta are smaller, have a much lower yield of usable meat, and are
less easy to carve than Jamón. These characteristics are reflected in the price: per kilo,
jamón is typically about double the price of paleta of the same grade.
There are two main categories of Jamón in Spain, determined by the breed of pigs
from which they are produced:
Jamón Serrano (bone in) 8kg
These hams represent Simon Martin’s top of the range, awarded
“Best in Spain Award, 2012". Specially selected hams are set aside for
extended maturation, leading to outsanding complexity and balance
of flavour. Matured 48 months minimum.
Cured hind leg of acorn-fed Iberian Black pig.
30 months matured.
Paleta Ibérica Bellota
Ibérico Ham
Jamón Ibérico is produced from Iberian Black Pigs. This ancient, indigenous
breed has evolved to thrive in the climate and environment of south western Spain.
The meat from these pigs is characteristically dark, and richly marbled with fat.
This fat marbling is a key characteristic of Jamón Ibérico, giving the cured ham
extra succulence and flavour. Iberian Black pigs have jet-black hooves, giving rise
to the Spanish expression “Pata Negra” (Black Foot).
Jamón Ibérico Bellota ‘Gourmet Oro’
Jamón Ibérico Bellota
1 x 6.0kg
Whole Hams, de-boned
Ibérico pigs in the dehesa
OUR RANGE
1006
Jamón Ibérico Bellota 5kg,
also available in half pieces 2.5kg
1 or 2 x 2.5kg
Cured shoulder ham of acorn-fed Iberian Black pig.
24 months matured.
1007
Jamón Ibérico Cebo de Campo 5.5kg
1 x 5.5kg
Jamón Ibérico Cebo de Campo
Cured hind leg of outdoor reared Iberian black pig.
24 month minimum matured.
White pig ham
1008
Jamón Serrano 6.5kg
1 x 6.0kg
SERRANO HAM
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.
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” without further qualification, indicates only the breed of pig and has no
reference to rearing environment or diet.
Hams in the salting rooom
Ibérico ham on a Jamotec stand
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
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 maturation allows the flavours to develop complexity and intensity.
Ibérico Food's hams are produced in the famous Jamón-making town of Guijuelo,
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
conditions of the pigs through to final quality inspection of the finished products.
Guijuelo holds PDO status for Jamón Ibérico, and is one of the most celebrated and
prolific production areas for Iberian ham.
Pre-sliced Ham
Ibérico Ham
1039
Jamón Ibérico Bellota hand-cut
‘Gourmet Oro’ 100g
1 x 100g
1040
Jamón Ibérico Bellota machine cut 100g
1 x 100g
White pig ham
1041
Serrano ham 500g
8 x 500g
Product Description
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CHARCUTERIE OF SPAIN
Cured Charcuterie- for slicing
Cured embutidos (sausages)
Spain’s classic sausages (embutidos) are chorizo, Salchichón and lomo. All
of the embutidos are cured with salt, and then air-dried to reduce moisture
content. These preservative processes prolong the life of the product.
Lomo is air-dried pork loin, cured with salt and often flavoured with garlic
and pimentón. It is a “noble”whole muscle rather than a chopped meat
product.
There are many regional variations and even more standards of quality,
however in general terms the differences are as follows:
Chorizo and Salchichón Ibérico are fully dried artisan products,
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.
Chorizo is usually a sausage made with coarse-cut pork, garlic, salt and
pimentón de La Vera (smoked paprika from Extremadura). It has a vivid
orange/red colour arising from the pimentón. Cured and fully-dried chorizo
is ready to eat when cut into slices.
Salchichón tends to be made from finer-chopped pork and flavoured
with garlic and black pepper. In appearance it is similar to Italian salami
Milano.
Chorizo Vela (candle), is a large-calibre cured chorizo in a synthetic
casing, which is designed for machine slicing. It can also be chopped into
cubes
Premium Ibérico Charcuterie
unit/case size
1020
Chorizo Ibérico Bellota 1kg
1 x 1kg
1045
Chorizo Ibérico Bellota 1/2 piece 500g
1 x 500g
1021
Salchichón Ibérico Bellota 1kg
1 x 1kg
1046
Salchichón Ibérico Bellota 1/2 piece 500g
1 x 500g
1022
Lomo Ibérico Extra 700g
1 x 700g
White pig charcuterie
1023
Lomo Curado 800g
1 x 800g
1024
Chorizo Vela Extra 1.6kg
4 x 1.6kg
Sobrasada
Cured Charcuterie- pre sliced
Sobrasada, is a variant of chorizo, produced in the Balearic Islands. Our
product is authentic artisan sobrasada from Mallorca. It has a soft texture,
and can be spread on bread or toast; or cut into slices and warmed gently in
the frying pan.
Premium Ibérico Charcuterie
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
Chorizo snack
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Variable
Variety of pack sizes available- 500g, 1kg, 5kg,
blue plastic etc
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Charcuterie for cooking
COOKING CHORIZO
“Cooking”chorizos are cured and dried for relatively short periods,
and so they retain a higher moisture content. These should be
cooked before serving.
Charcuterie for cooking
Cooking chorizo
unit/case size
2001
Cooking chorizo ‘all natural’ 1kg
6 x 1kg
2002
Cooking chorizo ‘oreado’ picante 1kg
6 x 1kg
2003
Cooking chorizo ‘oreado’ dulce 1kg
6 x 1kg
2004
Chistorra 300g
12 x 300g
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.
Picante only. Fry or grill.
chorizo for manufacturing
We can supply bulk quantities of chorizo, Salchichón, or Jamón
sliced or diced for use as ingredients for manufacturing. We
supply sandwich makers, soup and recipe-dish producers
Chorizo Barbacoa “mini”
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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Morcilla (Spanish Black Pudding) and Panceta
Halal Charcuterie
We work with the 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)
As with chorizo, there are many regional variations of morcilla.
We stock two classic styles:
Halal
Turkey range
Turkey chorizo extra halal 1kg for slicing
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
made with Spanish rice, onions, blood and seasoning. Ours is
produced by the Ríos Family in Villarcayo, León.
Turkey Salchichón extra 100g pre-sliced
Panceta
Beef salami extra halal 1kg for slicing
Morcilla de Burgos is available as 300g pieces, as “link sausage”sized pieces or as bite-sized “tapas balls”.
Morcilla Asturiana
Panceta
Our Panceta is produced in Asturias by Joaquín Monte in his family
business, Embutidos El Horreo, who have been operating since
1908.
Trimmed and de-boned pork bellies are salt-cured and air-dried in
the traditional manner. We stock plain Panceta as well as smoked
in the traditional Asturian smokehouse. Versatile and packed with
flavour; this Panceta is also a pe ingredient for cooking with beans
or pulses.
Beef salami pre-sliced 100g pre-sliced
Morcilla and panceta
2021
This dried and smoked morcilla adds deep, smokey flavours to
soups, and stews. and is a key ingredient in Fabada Asturiana, the
classic bean casserole of Northern Spain.
Beef range
Morcilla de Burgos ‘unidad’ 300g
4kg box
2022
Morcilla de Burgos ‘pinchitos’ 250g pack of 4
3kg box
2023
Morcilla de Burgos ‘delicias’ 800g
3 x 800g
2025
Morcilla Asturiana 400g pack of 4 sausages
1 x 400g
2009
Panceta 500g-1kg piece
per piece
2011
Smoked panceta 500g-1kg piece
per piece
Organic
Charcuterie
Organic
Chorizo extra sarta 280g
Chorizo extra cular 280g for slicing
Cooking chorizo 330g
We can supply a range of certified organic charcuterie products from one of
Spain’s very few producers in the organic category, Embutidos Luis Gil. This
family business, now in its fourth generation, is located near Logroño in La
Rioja. There they rear their own Duroc pigs, outdoors in a totally natural
environment, with access to woodland and shade.
Salchichón cular 280g for slicing
Panceta extra 100g pre-sliced
Whole hams on and off the bone available, and ham
sliced packs
Embutidos Luis Gil produce Jamón, Paleta, Chorizo, Salchichón, Lomo,
Panceta and a range of pates.
FROZEN CROQUETAS
We stock a range of frozen croquetas produced
by Fridela in Navarra. The company’s aim
is to use traditional recipes and high quality
ingredients to produce croquetas with the
taste and texture of home-made. They use no
additives or preservatives, and fresh milk from
the dairy is used in their béchamel sauce. The
croquetas are individually quick frozen, and
can be deep-fried directly from the freezer.
No preparation; no waste. Just great-tasting
croquetas.
Morcilla de Burgos ‘unidad’
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CROQUETAS
3021
Croquetas con Jamón (with ham) 2kg bag
3 x 2kg
3022
Croquetas con Bacalao (with cod) 2kg bag
3 x 2kg
3023
Croquetas con pollo (with chicken) 2kg bag
3 x 2kg
3024
Croquetas con espinacas y queso azul (with
spinach and blue cheese) 2kg bag
3 x 2kg
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fresh | frozen Ibérico pork
All our cuts of Ibérico pork are produced from free-range, acorn-fed
Iberian black pigs.
IIbérico cheeks (carrilleras)
These cheeks are larger and darker in colour than white pig cheeks.
Seasoned, and braised with some stock, wine and vegetables, they
create one of the most flavoursome and tender dishes using Ibérico
pork.
Presa Ibérica
One of the most highly-prized cuts of the Ibérico pig, presa is a large
muscle from the shoulder end of the loin. It is marbled with fat, and
once cooked, it is tender and exquisitely flavoured.
Secreto Ibérico
Secreto is a thin, flat muscle taken from the flank of the pig. It is
highly streaked with fat, which renders out during grilling or frying,
leading to meat of outstanding succulence and flavour.
Pluma Ibérica
One of the most popular cuts, pluma is a long thin muscle from the
fore-quarter. Fry or grill.
Solomillo Ibérico
SECRETO Ibérico
Fresh/frozen meat
Fresh/frozen Ibérico pork cuts
unit/case size
3001
Ibérico pork cheeks 1kg
box of 10kg approx.
3002
Ibérico pork presa 1.2kg
box of 10kg approx.
LOMO
3003
Ibérico pork secreto 1.2kg
box of 10kg approx.
LOIN
3004
Ibérico pork pluma 1.2kg
box of 10kg approx.
3007
Ibérico pork solomillo 1.2kg
box of 10kg approx.
SOLOMILLO
3016
Ibérico pork boneless ribs (tiras de costilla) 1kg
box of 10kg approx.
TENDERLOIN
3028
Ibérico pork whole rack of chops 6kg each approx
(18-20 chops)
per rack
3025
Ibérico pork Cabacero low stock held, pre-order
advised
box of 10kg approx.
3026
Ibérico pork Lagarto low stock held, pre-order advised
box of 10kg approx.
3027
Ibérico pork Abanico low stock held, pre-order
advised
box of 10kg approx.
3019
Ibérico Tocino (back fat), salted, 1kg approx.
1 x 1kg
LAGARTO
PRESA
Ibérica
NEW
We have a range of Burgers made with Ibérico pig meat.
JAMÓN
Please call for more information.
Fillet of Iberian pig. Fry or grill.
PLUMA Ibérica
HAM
PAPADA
COSTILLA
DOUBLE CHIN
RIBS
Tiras de Costilla
Boneless rib meat of Iberian black pig. A delicious and economical
cut. Fry or grill.
Chuletero Ibérico
PANCETA
PALETA
IBERIAN BACON
SHOULDER
Ibérico CHEEKS
CARRILLERAS
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
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Ibérico pork presa
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SUCKLING PIGS | MILK-FED LAMB
COCHINILLO
CORDERO
We stock whole white suckling pigs (4-5 kg, frozen).
Fresh/frozen suckling pig
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
butchered joints of white pigs, processed at approx. 25 kg. At this
size, the meat retains most of the delicacy of cochinillo.
Milk fed lamb (cordero).
This Spanish delicacy has a sweet and delicate flavour and is
incredibly tender.
Suckling pig cuts
3010
Suckling Pig French rack cut 1.8-3.5kg
each
3013
Suckling Pig rolled deboned leg 1.3 - 2.3kg
each
3014
Suckling Pig rolled deboned shoulder 1.3 - 2.5kg
each
3015
Suckling Pig rolled loin and belly 1.3 - 2.3kg
each
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
3006
Hind leg of suckling lamb (cordero), pack of 2 legs
1.4kg
1 x 1.4kg
Mini roti
Rolled Leg
French rack
Loin and belly
Rack of chops
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French rack
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cheeses
Artisan cheeses, rather like wines, are expressions of the places
in which they are made. Just as grapes, and the wines made
from them are influenced by variety, geology and climate; so
these cheeses reflect the unique characteristics of the milk
from which they are made. Many of our cheeses are produced
from the milk of ancient regional livestock breeds. The pastures
on which these animals graze are influenced by geology and
climate. And the methods of production and maturation of the
cheeses are localised and unique.
Spanish Cheese Board
Our range includes regional classics as well as some less wellknown cheeses. All our cheeses are made by artisan producers.
Manchego, Spain’s best known, and most widely exported
cheese, is produced in the high, arid plain of La Mancha from
local sheep’s milk. Our producer, José Ángel Gómez Moreno
uses milk from the family herd of Manchega sheep. His
Manchego has won several prizes at the World Cheese Awards.
We also stock creamy, slightly salty blue cow and goats’ milk
cheese from Valdeón; Mahón, from the island of Menorca and
Galician tetilla and San Simón.
3
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4
Semi-cured Manchego cheese D.O.P. 3kg wheel
(La Mancha)
World famous cheese made from raw Manchega
sheep’s milk. 3-6 months matured
1 x 3kg
2
5002
Cured Manchego Cheese D.O.P. 3kg wheel
(La Mancha)
Raw milk. Matured 6-9 months
1 x 3kg
3
5016
Queso de Oveja al Romero 3kg wheel (La Mancha)
Sheep’s raw milk cheese covered with rosemary
1 x 3kg
4
5004
Idiazábal D.O.P. 1.2kg wheel (Basque)
Intensely flavoured, smoked hard Latxa sheep’s
cheese. Raw milk.
1 x 1.2kg
5
5003
Murcia Al Vino 2.6kg wheel (Murcia)
Pasteurised. Hard goats’ milk cheese, soaked in red wine
1 x 2.6kg
6
5006
Flor del zújar 900g wheel (Badajoz)
Pasteurised milk. Rind rubbed with Pimentón de la
Vera
1 x 900g
7
5007
Rulo de Cabra 1kg log with rind (Murcia)
Semi-soft goats’ cheese log, with white rind. Pasteurised.
1 x 1kg
8
5015
Payoyo cheese semicured 2kg wheel (Cádiz)
From the mountains to the north of Cádiz. Pasteurised
hard cheese made from Payoyo goat’s milk.
1 x 2kg
9
5008
Mahón semi cured D.O.P. 1.75kg square (Menorca)
Raw cows’ milk cheese with rind rubbed with olive oil
and pimentón.
1 x 1.75kg
10
5009
Tetilla D.O.P. 800g cone (Galicia)
Creamy, young cheese in distinctive Galician cone
shape. Pasteurised.
1 x 800g
11
5011
San Simón (smoked tetilla) D.O.P. 950g cone (Galicia)
Cured Galician cheese, smoked with birch wood.
Pasteurised.
1 x 950g
BLENDED MILK CHEESES
12
5013
Picos Blue from Valdeón D.O.P. (León)
Cows’ and goats’ milk blue cheese from the Picos de
Europa mountains of Northern Spain. 2.3 kg wheel,
wrapped in maple leaves. Pasteurised. World cheese
gold award 2009
13
5014
Cabrales D.O.P. 2.3kg wheel (Cantabria)
Intensely flavoured blue cheese matured in caves in
the Picos de Europa mountains. Raw milk.
1 x 2.3kg
1 x 2.3kg
11
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5001
Cow’s milk cheese
5
1
1
Goat’s milk cheese
We can source cheeses at our customers’ specific
requests, so please call if there is a particular cheese you
wish to use.
2
Sheep’s milk cheese
key
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Galician Artisan part-baked
sourdough bread (frozen)
Cheese accompaniments
Accompaniments for cheese
Membrillo is a sweet, fruity accompaniment to cheese, made
from quince fruits, boiled with sugar and lemon.
5030
Membrillo (quince paste ) 400g
1 x 400g
5031
Membrillo (quince paste) 900g
1 x 900g
Membrillo 2kg
1 x 2kg
Membrillo 3.75kg
1 x 3.75kg
5032
Fig and almonds cake 250g
1 x 250g
5033
Bread sticks (25 x 200g)
1 x box
5036
Apricot and almonds pressed fruit wheel 2.5 KG
1 x 2.5kg
5037
Apricot and almonds pressed fruit wheel 250 g
1 x 250g
Dried fig and Valencia almond cakes with cinnamon. Serve slices
of this delicious and natural dried fruit with cheese.
Picos breadsticks are the crisp accompaniment not only to
cheese, but to charcuterie.
NEW
We have recently begun working with a renowned Galician bread
maker, who specialises in producing frozen, part-baked traditional
breads. The finest wheat flour is used, along with special yeasts, to
produce dough which is hand shaped and cut, giving a truly artisanbaked flavour and appearance.
Galician Bread
13000
“Tetiña” Galician round bun 65g (box of 85 rolls)
85 x 65g
13001
Meiga Rustic 300g (box of 20 units)
20 x 300g
13002
Galician bread roll 120g (box of 60)
60 x 120g
13003
Rosca Round 425g (box of 10 units)
10 x 425g
13004
Moña Bread 600g (box of 18 units)
18 x 600g
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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19
SEAFOOD
Fish and Seafood
Preserved anchovies
Anchovies and boquerones
Cantabrian Anchovies (Anchoas del Cantábrico)
Spain’s finest anchovies are produced on the north coast using fish
caught as they migrate from the Atlantic to the Cantabrian Sea in the
Bay of Biscay. These anchovies are cured in salt and then the fillets
are carefully removed, cleaned, trimmed and arranged by hand.
Finally they are packed in light olive oil.
Boquerones 600g net wt.(500g dr wt)
1 x 600g
Cantabrian Anchovy fillets 500g net wt. (350g dr.wt)
1 x 500g
7005
Cantabrian Anchovy fillets 50g tin (29g dr.wt)
1 x 50g
7002
Peruvian brown anchovies 1kg net wt. tin
1 x 1kg
Tuna
Our quality anchovies are neatly trimmed, with few bones. Their
colour is pinkish-brown, and the flavour is rich, meaty and fishy, with
a pleasant balance of salt.
A cheaper alternative to Cantabrian anchovies are produced in Peru
under the control of the Spanish parent company.
7001
7004
7007
White tuna loins 115g tin (81g dr.wt)
1 x 115g
7008
White tuna loins 700g (465g dr.wt.)
1 x 700g
7010
White tuna chunks 1100g tin (600g dr.wt)
1 x 1.1kg
7009
Yellowfin tuna belly fillets (Ventresca )120g
1 x 120g
7011
Yellowfin tuna loins in olive oil 115g tin (81g dr.wt.)
1 x 115g
7012
Yellowfin tuna loins in sunflower oil 1850g tin
(1300gdr.wt)
1 x 1.85kg
Boquerones
Boquerones
These are fillets of Mediterranean anchovies marinated in oil,
vinegar and herbs.
7026
Yellowfin Tuna 1kg foil pouch
1 x 1kg
7027
Yellowfin Tuna 3kg foil pouch
1 x 3kg
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
separately.
Ventresca
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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21
SEAFOOD
Fish and Seafood
Bacalao (Salt cured Cod)
Bacalao (salt cod)
Since mediaeval times, early seafarers, many of them from the
Basque region, sailed to fishing grounds far to the north to access
the abundant stocks of cod in the North Atlantic. It was necessary
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
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’
soaking in fresh water. Our producers have developed a process for
de-salting the cod in a controlled factory process, then blast freezing.
This means that the bacalao is ready to cook as soon as it is thawed.
Chipirones
7014
Bacalao whole loin salted 1kg tray
1 x 1kg
7015
Bacalao Lomo flaps salted 1kg tray
1 x 1kg
7023
Bacalao whole loin de-salted, frozen 1kg
1 x 1kg
7024
Bacalao loin cuts de-salted, frozen 1kg
1 x 1kg
7028
Bacalao desalted trimmings 1kg tray
1 x 1kg
Octopus and squid (frozen)
7013
Baby squid (chipirones) 2kg box
1 x 2kg
7018
Cooked pulpo tentacles 3.6kg box
1 x 3.6kg
7021
Sepia ‘G’
500g-1kg each
7022
Sepia ‘GG’
1-2 Kg each
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
Spices
Pimentón de La Vera
9001
The defining flavour of so much of Spain’s gastronomy is the smoked
paprika called Pimentón de La Vera. This spice is produced only
within a Protected Denomination of Origin area in the province of
Cáceres, in the Region of Extremadura. The peppers are picked by
hand and transported to the drying/smoking barns, where they are
dried in the heat and smoke of oak wood fires. Once dry, they are
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
de La Vera. We stock dulce (mild) and picante (hot, spicy).
Pimentón 75g tin picante
1 x 75g
9002
Pimentón 75g tin dulce
1 x 75g
9003
Pimentón 800g tin picante
1 x 800g
9004
Pimentón 800g tin dulce
1 x 800g
9006
Pimentón dulce 1kg foil pouch
1 x 1kg
9007
Paella seasoning 900g tub
1 x 900g
9009
Saffron 1g
1 x 1g
9010
Saffron powder sachet( box of 100 sachet)
1 x box
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
Capsicum peppers were first brought to this area by
Conquistadors returning from the New World in the early
16th century. They were first cultivated by monks at the
Yuste Monastery, near Jaraíz. The autumnal rainy weather
at harvest time led to the practise of drying the peppers over
oak fires, lending them their unique smoky flavour.
The Hernández family proudly launch their brand in 1913. The
original milling machines are still used today.
Padron Peppers
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Savoury SNACKS & PICKLES (para picar)
We believe we have the best almonds in the market! We work with
a family business in Alicante, dedicated to growing, processing and
packing almonds from their own orchards. Our blanched, fried and
salted Marcona, and our toasted Largueta almonds are outstanding
in flavour and texture. Marcona almonds grow only along the
southern coastal strip. These premium almonds are blanched to
remove the husk, then fried in sunflower oil and sprinkled with
coarse sea salt. Our Largueta almonds retain their husks and are
dry-toasted before being dusted with fine sea salt.
We also stock traditional Spanish savoury bar snacks produced in
Guadalajara by Orozco. These include crisp toasted maize kernels
(kikos); and fried broad beans (habas fritas), flavoured with salt and
pimentón de La Vera.
Bar snacks and pickles
pickles
6001
Bar snacks
6021
Marcona almonds 5kg
1 x 5kg
6022
Marcona almonds 910g
1 x 910g
6036
Largueta almonds 910g
1 x 910g
6025
Habas Fritas picantes 600g
6 x 600g
6026
Kikos pequeños 600g
6 x 600g
6027
Kikos gigantes 550g
6 x 600g
6030
Black truffle flavoured crisps, 40g bag
20 x 40g
6031
Black truffle flavoured crisps, 125g
15 x 125g
6035
Extra Virgin Olive Oil crisps ,150g bag
15 x 150g
Banderillas dulces 3.9kg (net.wt.)glass jar
1 x 3.9kg
6002
Guindillas in vinegar 1.3kg net.wt, tub
1 x 1.3kg
6003
Guindillas in vinegar 300g (net.wt.) glass jar
1 x 300g
6004
Guindillas piparras en vinagre 340g (net.wt.) glass jar
1 x 340g
6005
Alcaparras (capers) 1.9kg (net.wt.) glass jar
1 x 1.9kg
6006
Alcaparrones (caperberries) 1.9kg (net.wt.) glass jar
1 x 1.9kg
We have premium quality potato 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
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Alcaparras
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OLIVES, OIL and vinegars
Our 5l PET bottles of delicious extra virgin olive oil are produced by
the small family business Aceites Delgado S.L. in Guadalajara. Dark
green in colour and fresh and fruity in flavour, it is a great all-rounder.
Great for dressings, great for frying.
Arbequina Extra Virgin Olive Oil. This oil, produced from the small,
pink arbequina olive variety has a distinctively light and floral flavour,
much prized for dressing salads and other foods on the plate.
Our large cans of green and black manzanilla olives are produced
by Karina in Murcia. Manzanilla is the most poular variety in Spain.
We also have Gordal (Queen) olives, with stone, pitted or stuffed.
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Olive Oil
Olives, Olive Oil and Vinegars
Olives
8001
Black olives pitted 240/260, 4.25kg tin (2kg dr.wt.)
3 x 4.25kg
8002
Black olives with stone 240/260, 4.25kg tin (2.5kg
dr.wt.)
3 x 4.25kg
8003
Green Manzanilla olives pitted 240/260, 4.25kg tin
(2kg dr.wt.)
3 x 4.25kg
Green Manzanilla olives with stone 200/220,4.25kg
tin (2.5kg dr.wt.)
3 x 4.25kg
8007
Gordal pitted olives 60/70, 4.25kg tin (2kg dr.wt.)
3 x 4.25kg
8011
Gordal olives with stone 60/70, 4.25kg tin (2.5kg
dr.wt.)
3 x 4.25kg
8008
Green olives stuffed with red pepper, 3.9kg glass jar,
2.2kg dr.wt.
3 x 3.9kg
8004
8020
Fidelco Extra Virgin Olive Oil 5L pet
1 x 5L
8021
Fidelco Extra Virgin Olive oil 1Lplastic bottle
15 x 1L
8023
Sotaroni Arbequina Etra Virgin Olive Oil 500ml bottle
12 x 500mls
Vinegars
8031
Vinegar Pedro Ximénez 25yr 200ml
6 x 200ml
8032
Vinegar Pedro Ximénez 12yr 750ml
1 x 750ml
8033
Vinagar Pedro Ximénez 12yr 250ml
20 x 250ml
8034
Moscatel Vinegar 12yr 200ml
6 x 200ml
Glaze Pedro Ximénez 250ml
1 x 250ml
Glaze Muscat Vinegar 250ml
1 x 250ml
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Store Cupboard Ingredients
Store Cupboard Ingredients
Store Cupboard Ingredients
Rice, pulses and pasta
Tinned vegetables
Rice, pulses and pasta
Our best selling rice is produced in the national park of the Delta De
L’Ebre, in southern Catalonia. With its high absorption, it is perfect
for making paella. We also have rice from the famous D.O. area of
Calasparra, in Murcia.
Spanish rice
11001
Calasparra rice 1kg plastic bag
1 x 1kg
11003
Calasparra rice 500g cloth sack
1 x 500g
11004
Paella rice 5kg plastic sack
1 x 5kg
We have extended our range of dry ingredients, to include quality
pulses from León, from the producers Legumbres La Auténtica.
Dried pulses
11023
Lentejas Pardina, small brown lentils 1kg
1 x 1kg
11024
Garbanzo Pedrosillano, baby chickpeas 1kg
1 x 1kg
11025
Alubia Judión, large butter beans 1kg
1 x 1kg
11026
Alubia Planchada, smaller thinner white beans 1kg
1 x 1kg
11010
Piquillo peppers 2.5kg tin, net wt, 1.9kg dr.wt. (80-100
peppers)
1 x 2.5 kg
11011
Red peppers 2.5kg tin net wt, 1.65kg dr.wt. (80-100
peppers)
1 x 2.5 kg
11012
Tomate Frito (fried and pureed tomatoes with onion
and garlic) 2.6kg
1 x 2.6kg
11013
Artichoke hearts in brine, 2.6kg net wt, 1.5kg dr.wt,
(30-40 hearts)
1 x 2.6kg
11014
Artichoke hearts 330g net wt. glass jar, 210g dr.wt.
(8-10 hearts)
12 x 330g
11015
White asparagus spears 540ml net wt. glass jar (9-12
spears)
1 x 540ml
11016
White asparagus spears 185g net wt. glass jar (9-12
spears)
12 x 185g
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
dr.wt.
1 x 2.5kg
11021
Alubia roja, red beans 2.5kg net wt, 1.6kg dr.wt.
1 x 2.5kg
11020
Garbanzos (chickpeas) 570g nt.wt, 400g dr.wt. (glass
jar)
1 x 570g
11022
Garbanzos (chickpeas) 2.5kg nt.wt, 1.55kg dr.wt.
1 x 2.5kg
11029
Fideuá 500g
18 x 500g
11027
Fideo no.2, 500g
18 x 500g
11028
Fideo no.4, 500g
18 x 500g
11018
Chickpeas
Pasta
Fideua
Fideo
Alubia Judion
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Lentils
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Piquillo peppers
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31
DULCES (Sweets)
Dulces (sweets)
12001
Tortas de Aceite
Tarta de Santiago 700g
1 x 700g
12002
Churros Lazo (4 x 1kg)
1 x 4kg
12014
Chocolate sauce powder “Valor” 500g
12 x 500g
12016
Pastel de nata 70g (box of 60)
1 box
12017
Apple and cinnamon cake 1.7kg
1 x 1.7kg
12018
Cake with chocolate 1.7kg
1 x 1.7kg
5039
Tortas de Aceite 180g (6 tortas per 180g pack), box
of 10 packs
1 box
5040
Torta with almonds (6 tortas per 180g pack), box of
10 packs
1 box
5041
Tortas de Canela y limón (6 biscuits per pack) box of
12 packs
1 box
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
12013
Turrón de Alicante 300g
1 x 300g
Churros
32
Pastel de nata
Tarta de Santiago
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33
Meet the office team
equipment
Jamotec ‘JP’
Equipment
Bodega
Ham carving equipment
4001
Jamotec ‘J2’
4002
Jamotec ‘JP’
4003
Bodega Ham Stand
4004
Góndola Ham Stand
4005
Professional Ham Knife
4006
De Luxe Ham Knife
4007
Superior Ham Knife
4008
Jamotec trimming/boning knife
4009
Jamotec slicing knife
Platos de madera wooden plates
Traditional wooden plates for serving octopus pulpo
Platos de madera 17.6cm
Platos de madera y pizarra 33.5 x 23.5cm
Cameron Whyte
María Herrador
Following a career in food manufacturing with a number of
leading UK food companies, Cameron co-founded Iberico
Foods in 2007. He handles key accounts, and travels regularly to Spain, visiting producers, attending food exhibitions
and sourcing new products.
Maria is a native of Cadiz, Andalucia. Maria gives sales
advice, processes orders, manages stock and customer
accounts.
Kirsty Todd
Eva Poudereux
Finance Director and co-founder of Iberico Foods. Kirsty
handles purchasing, finance and logistics.
Eva runs our Madrid office, and is closely involved with
new product selection, handling suppliers and managing
export logistics.
Rossana Ravalli
Originally from Sicily, Rossana is responsible for sales,
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
terms, subject to satisfactory references.
Delivery is free for all orders over £150, and up to 25kg in weight. Heavier
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
Larger orders or full pallet orders requiring temperature controlled delivery are
costed on an individual basis.
Every effort is made to maintain or reduce prices from last year. We reserve the
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 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’
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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
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