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Rafa Gorrotxategi crafts these delicious cakes with a careful selection of ingredients, almond cream, sugar and mol yolk.
GLUTEN FREE
Ibarra pepper is distinguished by its thin greenish yellow skin, mild spicy tender meat and soft flavour.
All the production is freshly harvested and packaged with the best quality.
The pepper is hand-selected and pickled in low-acid and low-salt white wine vinegar. At least after two months of maturation, it is ready to be tasted in different formats, both for consume at home and restaurants.
Presented in glass jars of varying sizes, this exquisite delicacy is popular both as an accompaniment to other dishes and as an appetizer.
*Extra Virgin Olive Oil
Caught using sustainable techniques in the Bay of Biscay during springtime, Yurrita selects only the freshest and optimum-sized anchovies.
These are salted and cured for at least 20 months. Then, anchovy fillets are prepared by hand as has been done for more than 150 years.
Yurrita 00 anchovy fillets are plump and meaty; just open the packet and enjoy on their own.
To get the best of the anchovies keep them in room temperature 15 minutes before eating.
Savour the bold, coastal flavours of Yurrita’s Mussels in Marinera Sauce — a traditional delicacy crafted with care and heritage. These tender, plump mussels are hand-packed to preserve their natural quality and texture.
They are bathed in a rich, savoury marinera sauce — a classic preparation made with tomatoes, onions, garlic, paprika, and a splash of wine — simmered slowly to create depth and warmth. The result is a beautifully balanced dish with sweet, smoky, and tangy notes that perfectly complement the briny mussels.
SUGGESTIONS:
Enjoy straight from the tin or gently warmed.
These mussels are ideal as tapas, with crusty bread.
Or served over rice or pasta.
Ventresca, the belly of the bonito, has been highly prized by connoisseurs as the tastiest and most tender part of the entire tuna.
Our Yurrita ventresca is prepared in limited quantities.
Each bite of Bonito del Norte's ventresca is so meltingly tender that it is in a different category from other parts of the tuna.
SUGESTIONS:
Plump and meaty, these anchovies are perfect for making one of the most popular pintxo; Gilda.
To get the best of the anchovies keep them in room temperature 15 minutes before eating.
These tender small scallops (zamburiñas) are sustainably sourced and delicately cooked before being hand-packed in a rich, house-made marinera sauce.
The marinera sauce is a classic recipe, slowly simmered with ripe tomatoes, onions, garlic, white wine, and a touch of paprika — creating a warm, savoury, and slightly tangy base that complements the natural sweetness of the scallops beautifully.
SUGGESTIONS
Perfect served warm or at room temperature, as a tapa with crusty bread,
Or folded into pasta or rice dishes for a touch of coastal elegance.
Yurrita Smoked Small Sardines are a testament to traditional craftsmanship and exceptional flavour. Carefully selected for their size and quality, these small sardines are gently smoked over natural wood, enhancing their rich, umami character without overpowering their natural briny sweetness.
Each sardine is hand-packed in high-quality olive oil, which preserves its moist texture and adds a smooth, luxurious finish. The result is a perfectly balanced bite — tender, smoky, and deeply satisfying.
SUGGESTIONS
Ideal as a gourmet tapa, on toasted bread with pickled onions
Or simply enjoyed on their own with a glass of white wine or Txakoli.
Discover the delicate elegance of the sea with Yurrita Razor Shells in Brine, a gourmet delicacy sourced from pristine coastal waters and prepared using traditional canning methods.
These slender, tender razor shells (navajas) are carefully selected for their size and freshness, then hand-packed in a light, natural brine that preserves their pure, oceanic flavour. Their clean, slightly sweet taste and firm yet delicate texture make them a true highlight of fine seafood.
SUGGESTIONS:
Enjoy straight from the tin.
Or as a simple tapa with a drizzle of extra virgin olive oil and a splash of lemon.
Or elevate seafood platters and salads with their refined presence.
This delicacy features tender pieces of octopus, carefully cooked to preserve their natural flavour and firm texture. The octopus is then preserved in high-quality olive oil, which enhances its rich, ocean-fresh taste while maintaining its delicate integrity.
Packaged with artisanal care, Yurrita’s octopus is ready to enjoy straight from the tin — ideal for tapas, salads, or as part of a seafood platter.
SUGGESTIONS:
'Polvo a Feira' as the Galicians call it!
Warm up the octopus in its oil, then pick up the pieces of octopus and put them in another dish, add Salt with Piment d'Espelette and Artajo8 Arbequina EVOO. Enjoy it with Igartzeta Txakoli. Sublime!
Gilda flavours burst in your mouth like no other. It must be eaten in a mouthful to feel the salty, intense and pickled flavours all together.
The pepper, pickled but not hot, the intensity of the olive and the top quality of Yurrita anchovy brings this popular Basque pintxo to its highest level.
Don't just imagin those flavours, just try it.
SUGGESTIONS
Squids in black ink sauce or “Chipirones en su tinta” in Spanish, is one of the most classic Basque dish made from line caught baby squid cooked in a sauce made with ink.
The baby squid are stuffed in their ink with tomatoes and onion, then seasoned with wine and spices. To serve, simply heat the squid through and present alongside plain white rice or crusty bread to mop up the sauce.
They are ready to eat
SUGGESTION:
