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.

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.

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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

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

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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