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)

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.

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.

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 

Protected by the "Tudela Artichoke" Designation of Origin, artichokes are an incredible vegetable source of calcium. Whether cooked or taken as an infusion, Tudela Artichoke possess considerable tonic, digestive, diuretic, anti-rheumatic and liver cleansing properties. Extraordinary way to eat vegetables enjoying their pleasantly bitter aftertaste.

It is known as the flower of the garden, due to its characteristic shape. The harvest is done by hand in phases; every seven or eight days in spring, and every six days in winter. Once the plant is harvested, individual selection is carried out to ensure the Designation's origin requirements.

SUGGESTIONS

• Roasted piquillo pepper and artichoke salad
• Try artichokes sautéed with cured ham

 Product only available by box 

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.

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.

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

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.