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.

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.

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)

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.

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.

Everybody in the Basque Country wish to arrive piparra season, what happens in July.

It is not a spicy chili, the skin is very delicate, being narrow, elongated and smooth in shape, with a round section.

The farmers, in collaboration with the Basque Government, have been improving the traditional characteristics of this chili pepper, native to America, developing a "specific ecotype" of the plant that is today production base.

The chilli is harvested by hand when it is at its optimum point.

SUGGESTIONS:

• Fried in Artajo8 Arbequina Extra Virgin Olive Oil, served on a plate with a little salt.

 Product only available by box 

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.

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 Morrón pepper is bright red - has no markings, is large and fleshy with a mild flavour.

The pepper is enormously versatile for culinary purposes and is widely used in Basque cuisine. The Morrón pepper is usually roasted, peeled and consumed in its own juices with a bit of salt and extra virgin olive oil.

SUGGESTIONS:

• It can be consumed raw in salads due to its sweet and gentle flavour.

 Product only available by box 

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

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