Traditionally salt cured, with an intense punchy taste, these anchovy fillets are ready to eat.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS

• Anchovy, butter and radish teatime sandwiches. 
• Warm potato salad with anchovy, habanero chilli and citrus.

*Extra Virgin Olive Oil

Boquerones are anchovies marinated in a secret vinegar mix. Ready to eat.

To get the best of the boquerones keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Tosta Matrimonio; toasted bread, anchovy and boqueron.
• Boquerones with strawberries. For those who want to explore a new sensation.

*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.

SUGGESTIONS:

• Enjoy them with a glass of txakoli.

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.

SUGGESTIONS:

• Gilda: In a stick, 2 Ibarra peppers, an anchovy and an olive. 
• Piquillo pepper slices and anchovy salad on garlic toast.

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.

SUGGESTIONS

• Tomato bread with cured ham
• Add to soups and stews and other dishes.
• Artichokes with cured ham 

Small sardines covered with specially selected olive oil.

SUGGESTIONS

• Top sardines with chopped tomatoes and basil, oregano, or rosemary.
• Balsamic vinegar gives sardines a nice zing.

"Summum" in Latin means epitome. Yurrita select the best loins for their "Summum" range.

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTIONS:

• "Summum" loin and piquillo pepper on a bread toast.

• "Summum" loins, white asparagus and white beans salad.

"Eusko Label" product

Our cured salchichon is made ​​from Basque Country pigs that are fed on a diet of acorns and grass and allowed to roam outdoors in the mountains.

An extraordinary sausage known for its exquisite taste, succulence and smooth texture, our salchichon is made from the perfect blend of lean meat and juicy bacon. It is gently seasoned and spiced.

Serve at room temperature, sliced thinly. 

SUGGESTION

• Use as an ingredient on your charcuterie board, in 'pintxos' (tapas) or sandwiches or enjoy on its own with fresh bread and a glass of one of our red wines.

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTIONS:

• Bonito del Norte and mayonnaise sandwich. 
• Omelette. Bonito del Norte, poached onion and egg.

2025 SEASON AVAILABLE

Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November. This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.

SUGGESTIONS

• Vegetables and preparation of sauces (mayonnaise, aioli)

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. 

SUGGESTIONS

• It can be enjoyed on its own with some fresh bread, on a charcuterie board or added to soups
• Warm salad of asparagus, bacon, eggs & walnuts

It is a high-quality natural cider made from 100% native, organic Basque apples—varieties cultivated and refined locally over thousands of years.

Certified under the prestigious Euskal Sagardoa designation of origin, it meets strict analytical and sensory standards that guarantee authenticity, purity, and excellence.

Naturally fermented with wild yeasts, unfiltered, and with no added sulphites, it expresses the true character of the fruit and the land.

Crisp, dry, and vibrant, it reflects deep-rooted knowledge and a forward-looking commitment to sustainable, quality-driven cider-making.

A genuine taste of Basque heritage and craftsmanship in every glass.

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTIONS:

• Pintxo of loin of Bonito del Norte, boiled egg, prawn and mayonnaise. 
• Pintxo of loin of Bonito del Norte, Ibarra pepper and Piquillo pepper.

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.

SUGGESTIONS

• Fresh chorizo sausages are delicious, soaked in Basque cider, fried or grilled and served sliced as pintxos.
• This chorizo is also excellent fried and added to a tortilla or cooked as part of a spicy tomato sauce and served with pasta.

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

• To be enjoyed with a glass of txakoli or any other aperitive.

Artichoke hearts are one of the most delicious vegetables available. These artichoke hearts from La Churta are grown using organic methods, handpicked, peeled by hand and preserved in a way that retains their delicate flavour.

SUGGESTIONS

• Braised artichoke hearts with tomatoes and Ezpeleta pepper pulp
• Artichoke hearts with Idiazabal cheese topping

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.

SUGGESTIONS

• Presented in glass jars of varying sizes, this exquisite delicacy is popular both as an accompaniment to other dishes and as an appetizer.

Organic extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November.

This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.

SUGGESTIONS

• Vegetables and preparation of sauces (mayonnaise, alioli)

Premium Cider by Isastegi is an exceptional natural cider crafted from 100% native Basque apples, fully certified under the Euskal Sagardoa quality seal.

Organic and made without added sulphites, it is naturally fermented with indigenous yeasts and bottled unfiltered to preserve the purity and vitality of the fruit.

This cider has earned a high score in official tasting panels, thanks to its crisp acidity, dry finish, and vibrant notes of fresh apple and subtle wild fermentation.

A true expression of traditional Basque cider-making, it pairs beautifully with Basque cuisine and offers an authentic, clean, and refreshing drinking experience.

Green fruity with intense vegetable tones, tomato branch and artichokes. It also remembers the sweet fruit, especially the green banana.

The palate has a sweet spot and a bitter and spicy medium, very balanced.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS

• Suitable for all types of vegetables and sauces.

*Extra Virgin Olive Oil

Traditionally salt cured, with an intense punchy taste, these anchovy fillets are ready to eat.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Anchovy, butter and radish teatime sandwiches. 
• Warm potato salad with anchovy, habanero chilli and citrus.

White asparagus is a valued ingredient in the gastronomy of the Basque Country. While green varieties can taste a little grassy, white asparagus has a more delicate flavour and a sweeter taste with just a hint of bitterness.

SUGGESTIONS 

• Simply with a drizzle of olive oil and a pinch of salt.
• White asparagus with cured ham and Piquillo peppers

This delicious ink will give a singular black color to your pasta and rice. A must for squid and squid dishes.

Sepia ink is the pigment that expels cephalopods as a measure of protection against other predatory animals.

It is used in the gastronomic universe very frequently, especially in Mediterranean cuisine. 

SUGGESTIONS

• Black rice
• Squids in their ink

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:

• Add to a plain rice dish to get new flavours and colours.
• Open the tin, warm them up and enjoy with good toasted bread.

*Extra Virgin Olive Oil

Boquerones are anchovies marinated in a secret vinegar mix. Ready to eat.

To get the best of the boquerones keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Tosta Matrimonio; toasted bread, anchovy and boqueron.
• Boquerones with strawberries. For those who want to explore a new sensation.

Organic chickpeas ready to be eaten. These chickpeas are grown using organic methods, boiled and preserved in a way that retains their delicate flavour. 

SUGGESTIONS

• Add to a warm salad.
• Fry some vegetable or chorizo and add these chickpeas.

Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November. This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.

SUGGESTIONS

• Vegetables and preparation of sauces (mayonnaise, alioli)

You must be 18 or over to purchase and receive this product.

VARIETY: 90% Viura 5% White Tempranillo and 5% Verdejo

They make this wine from vineyards located at 600 meters of altitude.

Fermentation takes place at 10º for 25 days.

PAIRING: Perfect accompaniment with vegetables and

pasta

SERVING TEMPERATURE: between 10 ०- 12 ०.

A unique vinegar that combines the character of Reserva Jerez vinegar with a sweet touch from the Pedro Ximénez variety grapes.

The excellent Pedro Ximénez sweet wine vinegar, with its own character, will help in bittersweet sauces or sophisticated gazpachos.

Pedro Ximénez is a grape variety morphologically of round appearance, with thin skin, almost transparent and delicate.

You must be 18 or over to purchase and receive this product.

VARIETIES: 95% Tempranillo and 5% Viura

They create this wine using the method of carbonic maceration, typical of Rioja Alavesa. Which contributes to its unique flavours.

PAIRING: Perfect accompaniment with meats

the grill, especially the vine

SERVING TEMPERATURE: between 12 ०- 16 ०.

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:

• Serve on a fresh green salad.
• On a piece of fresh bread to experience the buttery, mild flavor of this amazing seafood.

Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November.

This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.

SUGGESTIONS

• Vegetables and preparation of sauces (mayonnaise, alioli)

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.

Delicious crunchy and tasty tiles, handcrafted with the best selection of almonds, brown sugar cane, rice flour and butter.

GLUTEN FREE

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.

Organic white beans ready to be eaten. These white beans are grown using organic methods, boiled and preserved in a way that retains their delicate flavour. 

SUGGESTIONS

• Open the jar, warm them up and enjoy.
• Fry some vegetable or chorizo and add these white beans.

You must be 18 or over to purchase and receive this product.

VARIETY: 85% Tempranillo and 15% Garnacha.

With selected grapes of 5 different vineyards they create this wine that rests in American oak barrels for 12 months.

PAIRING: Perfect accompaniment with meats and white fish.

SERVING TEMPERATURE: Between 14 ०- 16 ०.

The pride of The Basque Country - an ingredient Jamie Oliver said he can't live without. Vibrant and incredibly aromatic paprika made from the Espelette pepper. Mild heat, smokey and a hint of fruit. 

The organic tomates have been saute with onions, green peppers and garlic.

SUGGESTIONS 

• Make your pasta dish appetizing.
• To be added to any stew.

Rafa Gorrotxategi handmades this chocolate with milk with 42% of Terra Cacao, a cocoa of exceptional purity, with slices of the best mandarines from Calabria and the delicate complement of sultanas and freeze-dried raspberries.

GLUTEN FREE

Salt d'oro salt flakes are obtained through traditional artisan methods which are unique due to the use of spring water.

The spring water and craft production give a remarkable salt perfect for seasoning during cooking.

SUGGESTIONS

• Sprinkle on roasted veggies
• Toast of olive oil, Rosemary and salt flakes.
• Salt and chocolate works wonder together

NEW PRICE

Rafa Gorrotxategi elaborates this black chocolate with 80% of the best cocoa, with red cranberries, delicious pecan nuts, redcurrants and a small spicy and delicate touch of the famous piment d'Espelette.

GLUTEN FREE

You must be 18 or over to purchase and receive this product.

This rosé wine is made ​​from 100% Garnacha grape.

This young organic wine is a lovely, clean raspberry red colour with spicy notes and aromas of ripe fruit and hints of wild berries.

It is well-balanced on the palate - structured, with a long, pleasant finish which is typical of wines made from the Garnacha grape.

14% ABV

Yurrita uses the largest loins of the "Bonito del Norte" for this jar

Bonito del Norte is a small tuna with an awesome white and gentle meat.

SUGGESTIONS:

• Just open and enjoy in family with a glass of Lezaun white wine "Txuria"

'Patxaran' is a traditional liqueur from the Basque Country that has been produced and drunk for centuries. It is produced by soaking sloe berries in distilled anis with coffee beans and vanilla added to flavour it. The result is rich, deep red liqueur that has an intense fruity and aniseed flavour.

SUGGESTIONS

• The drink is commonly served chilled or over ice as a digestive. 

Born from the best wines of La Rioja and aged in oak barrels for more than 4 years.

It is a vinegar of strong personality.

SUGGESTIONS

• Ideal for enhancing salads and meat stews.

NEW PRICE

Sagarko Organic Raw Apple Cider Vinegar is made from delicious organically grown apples and is full of zesty natural goodness.

SUGGESTIONS:

• A wholesome way to add delicious flavor to salads, veggies and most foods.

This delicious ink will give a singular black color to your pasta and rice. A must for squid and squid dishes.

Sepia ink is the pigment that expels cephalopods as a measure of protection against other predatory animals.

It is used in the gastronomic universe very frequently, especially in Mediterranean cuisine. 

SUGGESTIONS

• Black rice
• Squids in their ink

Here we have a pork liver pâté, seasoned with truffles from the Basque Country region of 'Alava', which gives the pâté a unique, rich and exquisite truffle flavour.  

Basatxerri brand make a selection pork pâté with premium quality Basque products such as Sagardoz (cider brandy), Txakoli (a lightly sparkling, dry white wine), and truffles from the Basque region of 'Alava'.

Pigs graze on mountain grass and scrub, chestnuts and acorns, which results in a pork meat that is packed with flavour. Basatxerri pork pâté is a smooth pâté made from pork liver, bacon and jowl.

This pork liver pâté is best enjoyed on bread or toast accompanied by our orange and lemon jam and a glass of light red wine. 

You must be 18 or over to purchase and receive this product.

White wine made from autoctonous-indigenous grape Hondarribi Zuri.

Gets a light and balanced sparkling level in the process of natural fermentation.

PAIRING:

All kinds of Seafood and Grilled Fish. Tuna (Bonito del Norte), Anchovies, Roasted Lamb, Sushi or Tiramisú.

TO CONSUME AND SERVE:

It should be consumed young and served fresh between 6º and 8º in glass.

Made with 100% manzanilla olives, this oil comes from a select harvest, from manually selected olives harvested only in September and October.

Intense with complex aromas, with outstanding sweet fruit and spices.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS

• White fish, chocolate and asparagus. 

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

• To be enjoyed with a glass of txakoli or any other aperitive.

Rafa Gorrotxategi crafts these delicious cakes with a careful selection of ingredients, almond cream, sugar and mol yolk.

GLUTEN FREE

You must be 18 or over to purchase and receive this product.

VARIETY: 90% Viura and 10% White Tempranillo

They make this wine from vineyards located at 600 meters of altitude.

Fermentation takes place at 10º for 25 days.

PAIRING: Perfect accompaniment with vegetables and

pasta

SERVING TEMPERATURE: between 10 ०- 12 ०.

The Ibarra pepper mousse is an ideal side dish for all kind of meals. Made with the best peppers from Ibarra, it is the perfect accompaniment for meat and fish, as well as a delicious addition to the preparation of sauces and other products such as hamburgers and croquettes.

Ibarra peppers, are not hot. They have a gentle and depth pepper flavour that gives a special touch to dishes

SUGGESTIONS

• Presented in glass jars of varying sizes, this exquisite delicacy is popular both as an accompaniment to other dishes and as an appetiser.

Green fruity with intense vegetable tones, tomato branch and artichokes. It also remembers the sweet fruit, especially the green banana.

The palate has a sweet spot and a bitter and spicy medium, very balanced.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS

• Suitable for all types of vegetables and sauces.

Package of 20 units of semi-cooked organic corn talos, ready to eat in a minute. +/- 12 cm in diameter.

Organic, vegan and gluten free.

Stomach benefits, intestinal regulation and anti-inflammatory. Anti-constipation.
100% organic corn flour.

Ingredients: corn flour, psyllium, salt, turmeric and water.

Instructions: Store in a dry and dark place.

Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November.

This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.

SUGGESTIONS

• Vegetables and preparation of sauces (mayonnaise, alioli)

Rafa Gorrotxategi handmades this black chocolate with 80% of the best cocoa, with the delicious flavor of candied natural orange slices, delicate calendula petals and natural orange aroma.

GLUTEN FREE

NEW PRICE

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

100% Garnacha black grape.

Made with black grapes from organic farming. Cold macerated with its skins and bleeding of the must without pressing before pasteurizing.

No additives or stabilizing added and without filtering.

Rafa Gorrotxategi handmades this dark chocolate with 70% of the best cocoa, sweetened with stevia, without added sugar, with premium almonds, pumpkin seeds and delicious nibs of cocoa.

GLUTEN FREE

These sweet and delicious organic tomatoes from the Navarre valley are harvested during the summer and peeled by hand.

SUGGESTIONS

• Add these top quality tomatoes to enhance the flavour of sauces, pasta dishes, casseroles and stews. 

You must be 18 or over to purchase and receive this product. 

VARIETY: 100% Tempranillo

This is the most special wine in Alutiz, made with grapes from "los Caños" vineyard.

Vineyard located on a hillside, which they pamper with all the delicacy.

PAIRING: Perfect accompaniment to red meats, stews and products with great aromatic strength.

SERVING TEMPERATURE: Between 14 ०- 16 ०.

Intense aromas with herbal and balsamic notes and hints of green bananas and kiwis.

It is elaborated approximately the first week of November.

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS

• Citrus fruit, salads and blue fish.

You must be 18 or over to purchase and receive this product.

This wine is expressive and full of character. The nose is candied fruit with floral, spicy and smoky background notes. Deep red in colour, this Crianza is fresh and tasty and is finely balanced

ABV 14%

You must be 18 or over to purchase and receive this product.

Rosè wine made from grapes Hondarribi Zuri (50%) and Hondarribi Beltza (50%).

Gets a light and balanced sparkiling level in the process of natural fermentation.

PAIRING:

All kinds of Seafood and Fish. Excellent with Oysters and Sushi. Rice, vegetables and whit meat.

TO CONSUME AND SERVE:

It should be consumed young and served fresh between 6º and 10º in glass.

You must be 18 or over to purchase and receive this product.

To make their most pampered txakoli, in Basalore they select Hondarribi Zuri grapes from their oldest vineyards.

Aging the txakoli on lees for 10 months to create this mature Igartzeta txakoli.

PAIRING:

All kinds of Seafood and Fish. Excellent with Oysters, Sushi or Tempura fish.

TO CONSUME AND SERVE:

Serve if fresh, between 8º and 10º in glass.

This is a luxurious take on the traditional soft nougat of Jijona, crafted by one of the Basque Country’s finest artisan confectioners.

Made with finely ground Marcona almonds and aromatic honey, it has a smooth, creamy texture that melts delicately on the palate.

Each small batch is produced with care, using only natural, top-quality ingredients to honour the essence of this beloved sweet.

Rich yet balanced, it’s ideal as a festive indulgence, a thoughtful gift, or a refined finish to any meal—an exquisite expression of heritage and flavour.

You must be 18 or over to purchase and receive this product.

White wine made with grapes from organic farming.

Fermented at 18º C for 12 days.

ABV 14%

Rafa Gorrotxategi elaborates this dark chocolate with 70% of the best cocoa, with all the flavor of lyophilized strawberries, delicate whole rose petals, freeze-dried rose petals and natural aroma of roses.Best quality dark chocolate, made with cocoa from Ecuador.

Surprise somebody you love.

GLUTEN FREE

Crunchy Nougat by Rafa Gorrotxategi is a gourmet interpretation of the classic "turrón de Alicante", crafted by one of the Basque Country’s most renowned artisan confectioners.

Made with whole Marcona almonds, lightly toasted for depth of flavour, and blended with fragrant honey, this crisp nougat offers a perfect balance of crunch and natural sweetness.

Produced in small batches with pure, high-quality ingredients, it’s a celebration of tradition and craftsmanship.

Ideal as a festive treat, an elegant gift, or a refined end to a meal, this nougat is a timeless delicacy, elevated to perfection.

Tasty organic red beetroot. Add colour and flavour to your salad.

• Organic red beetroot and goat soft cheese.
• Green salad with organic red beetroot.

Rafa Gorrotxategi handmades this dark chocolate with 56% of the best cocoa, with the best selection of mint, fresh mint and natural mint aroma, flavored with delicate violet petals.

GLUTEN FREE

Our deliciously sweet piquillo peppers are traditionally roasted, peeled and preserved in their own juice for later use in pintxos.

Piquillo peppers are hand-picked variety of sweet pepper.

Easily recognizable thanks to their small size, triangular shape, curved tip and deep, blood-red colour, Piquillo peppers have an outstanding reputation for their luscious, sweet flavour. The peppers are traditionally grown in the Navarre region of the Basque Country near the town of Lodosa. The name means "little beaks" and it's easy to see why.

SUGGESTIONS

• They can be eaten as a starter or appetiser, sprinkled with garlic, drizzled with our oils and vinegars, served as a garnish or stuffed with our finest goat’s cheese.

In this tin you will find steaks of the best "Bonito del Norte"

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTION:

• Sauté some onions in Extra Virgin Olive Oil until translucent.
• Add some piquillo peppers and continue to sauté adding some salt.
• Add the steaks of Bonito del Norte, they are already cooked so only needs to warm them up.

Made mainly with tomato sauce and pement d'Espelette, its very original flavours will enhance the taste of your pizzas and barbecues.

Delicious with meat and fish or to be added to your salad dressings or to your guacamole.

Add it to your pasta… Even to your cocktail preparations!

Rafa Gorrotxategi handmades this chocolate with milk with 32% of the best cocoa, with cappuccino coffee flavor, almonds, chocolate coffee beans and delicious toffee nibs.

GLUTEN FREE

*Extra Virgin Olive Oil

This is the queen of the anchovies. Yurrita selects the best anchovies to create this delicacy.

Caught using sustainable techniques in the Bay of Biscay during springtime, Yurrita selects only the freshest and optimum-sized anchovies.

The anchovies are cleaned by hand leaving the skin. A dream for those who love anchovies.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS:

• Enjoy them with a glass of txakoli.

Package of 40 units of organic corn talos with active charcoal. Semi-cooked, ready to eat in a minute. +/-7 cm in diameter.

Detoxifying, digestive and antidiarrheal benefits.

Ingredients: Corn flour, rice and cassava flour, psyllium, salt, activated charcoal and water.

Instructions: Store in a dry and dark place

Made with Artajo10 Arroniz organic extra virgin olive oil, of early harvest, and black truffle aroma.

By adding the aroma of black truffle, the organic oil gets the cahracteristic flavors of this fungus in a subtle and balanced way.

Arroniz variety has been chosen as naturally the black truffle aroma usually appears in it.

TASTING NOTES

On the palate stands out the truffle flavor and a slight spicy point of the Arroniz variety, as weel as the freshness of the early harvest olives.

SUGGESTIONS 

• Enjoy it with potatoes, carpaccios, eggs, risotto, pasta or pizza.

Use is as a current Mayonnaise, with salads, cold meat and cold fish.

Delicately spicy.

Rafa Gorrotxategi add candied orange pieces and a light orange blossom flavour to his toasted egg yolk nougat, obtaining an excellent nougat, fresh and pleasant.

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!

You must be 18 or over to purchase and receive this product.

This “Vino de Pago” is made with 65% Tempranillo and 35% Cabernet Sauvignon grapes that are exclusively from the Gazaga vineyard. The vineyard has very poor soil and south-facing slopes and terraces, which gives this wine its unmistakable flavour.

Bright and intense red in colour, it has an expressive, fruity, oaky bouquet with background notes of cocoa. The palate is well-structured, fleshy and fruity with well-assembled, balsamic round and ripe tannins.

The wine is fermented at 26C, macerated for twelve days and aged in new oak barrels.

ABV 14%

"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.

SUGGESTIONS

• Fried Txistorra is often accompanied by beer or wine, especially ‘Txakoli’
• One of the most popular dishes involving ‘Txistorra’ is a dish with fried eggs and potatoes

 Product only available by box

Price per unit £4.30

You must be 18 or over to purchase and receive this product.

The new dimension Txakoli. 

For those who desire to find a superior development of Hondarribi Zuri grape.

Aged in their lees for 6 months in French oak new barrels.

GRAPE VARIETY:

100% Hondarribi Zuri

TO CONSUME AND SERVE:

Serve if fresh, between 6º and 8º in glass.

Beautiful yellow, very bright with a slightly green hue. In nose, the mesmerising bouquet of herbs used to produce it can be sensed. When we try it we can appreciate a balanced fresh liqueur, which perfectly combines all its ingredients.

With the base of our orujo and the mixture of over 12 different herbs, we can make such an attractive and pleasant herb liqueur with 30º proof.

SUGGESTIONS

• The drink is commonly served chilled or over ice as a digestive. 

A choice blend of 12 estate-grown varieties. It varies each year, in order to leverage the best each has to offer.

Intense fruity green, with outstanding herbal aromas (thyme). It also offers certain vegetable notes (borage, artichokes, cardoon).

Therefore, to elaborate 1L of Artajo 10 some 10 kg of olives are necessary.

SUGGESTIONS

• Warm salads, mushroom carpaccios and pomegranate.