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There are 158 products.
Rafa Gorrotxategi elaborates this nougat with the best dark chocolate, sweetened with Stevia; no added sugar. With whole Marcona almonds and firewood toasted cocoa nibs.
Garlic is a plant with a white bulb, round, divided into teeth, with a strong smell. This variety is grown in Navarrean fields which ensure their grown in a perfect weather.
Small pepper with an incisive flavour, usually very spicy, it is a food that gives a great flavour to the meals, contributing in turn great health benefits
Our free-range, Basque Country bacon comes from pigs that were raised humanely in the mountains and spent much of their lives outdoors on Basque pasture land.
Fed only on acorns, chestnuts and grass, the pigs are allowed to roam the Basque mountains to fatten up naturally. The meat is then cured using salt and Basque choricero pepper – a dried, smoky and slightly spicy pepper - and hung for several months. The result is a melt-in-your-mouth bacon that has a wonderful silky-smooth texture and a delicious nutty, smoky and slightly spicy taste.
This fresh chorizo sausage is juicy, tasty and packed with flavour. It is made from free-range minced lean pork and pork belly which have been marinated in salt, paprika and spices.
Our free-range, Basque Country ham comes from pigs that were raised humanely in the mountains and spent much of their lives outdoors on Basque pasture land.
Fed on acorns, chestnuts and grass, the pigs are allowed to roam the Basque mountains to fatten up naturally. Each ham is then cured using salt and hung for over 2 years. The result is an indulgent-tasting ham that has a wonderful melt-in-the-mouth texture and a delicious nutty and salty taste.
The loin is one of the most succulent parts of the pig providing a lean meat deep in flavour and smooth in texture.
These free-range, cured pork loin slices are from pigs that are fed on acorns, chestnuts and grass and are allowed to roam the Basque mountains to fatten up naturally. The pork loin is marinated with spices and cured naturally before slicing.
Our cured Basque pork loin slices provide one of the most traditional tastes of the Basque Country for everyday cooking or entertaining. They are best enjoyed simply as a ‘pintxos’ (tapas) with a little bread and perhaps a drizzle of olive oil or on a charcuterie board or they can also be added to soups and stews.
These light organic walnut pieces are among the most nutritious, versatile and delicious nuts in the world.
Their soft crunch and delicate.
12 heads string
Garlic is a plant with a white bulb, round, divided into teeth, with a strong smell. This variety is grown in Navarrean fields which ensure their grown in a perfect weather.
This cured, air-dried, Basque free range pig's shoulder is simply delicious.
The pigs are fed on acorns, chestnuts and grass and are allowed to roam the Basque mountains to fatten up naturally.
Shoulder cured in cellar, with the right point of salt, with an extraordinary fat infiltration and a sharp and clean aroma, special to consume to the cut, with a persistent flavour and a pleasant aftertaste.
These are large shoulders, very fatty thanks to the free range raised of the animals and slow curation in traditional dryers for over 18 months.
"Eusko Label" product
'Txistorra' is a type of sausage that is popular in the Basque Country. "Txistorra" is cured only for a brief period - for weeks rather than months.
Price per unit £4.30
It has the same ingredients as a chorizo, but the ‘Txistorra’ has a higher fat content, natural gut casing is always used and it is always thinner than chorizo.
This top quality ‘Txistorra’ is extremely good. It is made from fresh, minced farmhouse pork with just the right amount of paprika, salt, herbs and garlic.
Price per unit £4.30
