*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.

Elegant, bottle-fermented cider crafted by the Otaño-Goikoetxea family at the historic Petritegi farmhouse.

Made using the traditional method, a carefully selected natural cider aged on the lees for a minimum of 9 months, then undergoes a second fermentation in bottle.

The bottles are hand-riddled over 4 weeks, followed by manual disgorgement and final corking—without any added expedition liqueur.

The result is a brut nature cider of exceptional purity: dry, crisp, and finely effervescent, with delicate notes of apple, toast, and minerality.

A refined and authentic expression of Basque cider-making tradition.

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

PDO: Navarra

Grape: 100% Chardonnay

Aged: 6 Months in own lees.

Notes:  Light florals and citrus on the nose, with a delicate mineral note. Incredibly fresh and long on the palate. Pairs with seafood, especially fatty fish.  

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

PDO: Navarra

Grape: 100% Garnacha

Aged: French Oak

Notes: Stunning bright violet in colour. Spiced aroma with notes of red fruit & violets. Smooth, vibrant and silky on the palate. Excellent alongside red meat, Japanese cuisine, stews & vegetables.

High-quality natural cider made exclusively from 100% native Basque apples.

Certified by the prestigious Euskal Sagardoa designation, it meets the highest standards of authenticity, origin, and craftsmanship.

Carefully selected for its balance and character, this cider has also achieved an excellent score in official tasting panels.

Naturally fermented with indigenous yeasts and bottled unfiltered, it offers a crisp, dry profile with refreshing acidity and lively apple aromas.

A true expression of the Basque cider tradition, it is ideal for pairing with Basque cuisine or enjoyed on its own as a pure, artisanal refreshment.

Made in copper kettles by distilling the skins of the best selected grapes.
Alcohol content: 40º

SUGGESTIONS

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

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.

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

GLUTEN FREE

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

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.

*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.

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.

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.

Pack of 6 glass bottles of 100 ml of each variety of the Artajo10 range.

The early picking, from green olives, gives Artajo's best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas. In contrast, the amount of oil obtained from early olives is much less than in mature ones. 

SUGGESTIONS

• Arbequina: Vegetables and preparation of sauces (mayonnaise, alioli).

   

• Koroneiki: Citrus, escarole salads and blue fish, like Bonito del Norte.

   

• Manzanilla: White fish, chocolate and asparagus.

   

• Arbosana: Citrus and pastries.

   

• Arroniz: Suitable for all kinds of pulses and game casseroles.

NEW PRICE

• Coupage: Warm salads, carpaccios and promegranate.

Box of 6 glass bottles of 250 ml of each variety of the Artajo10 range.

The early picking, from green olives, gives Artajo's best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas. In contrast, the amount of oil obtained from early olives is much less than in mature ones. 

SUGGESTIONS

• Arbequina: Vegetables and preparation of sauces (mayonnaise, alioli).

• Koroneiki: Citrus, escarole salads and blue fish, like Bonito del Norte.

• Manzanilla: White fish, chocolate and asparagus.

• Arbosana: Citrus and pastries.

• Arroniz: Suitable for all kinds of pulses and game casseroles.

• Coupage: Warm salads, carpaccios and promegranate.

NEW PRICE

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.

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.

This oil comes from a select harvest, from manually selected olives harvested at the end of November.

Sweet aromas of apples and strawberries, with a hint of nuts.

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

SUGGESTIONS

• Citrus fruit and pastries.

Variety originally from Navarra. Cultivated and elaborated on the property. It is elaborated approximately the first week of November.

Intense fruity with aromas reminiscent of truffle and licorice. It also has a herbaceous touch of artichoke and thistle. The palate has a medium bitterness and a late high spicy.

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

SUGGESTIONS 

• Perfect for mushrooms, legumes and game stews.

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.

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.

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.

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. 

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)

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)

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)

From the historic cider house Gartziategi comes Anne, a refined Basque cider that bridges tradition and elegance.

This exceptional cider is fermented for six months in oak barrels, then matured for an additional year in large casks, allowing it to develop depth, complexity, and a beautifully rounded character.

Made from hand-picked native apple varieties, Anne is dry and crisp, with layers of green apple, wild herbs, light tannins, and a subtle touch of oak.

The extended aging imparts a soft texture and a nuanced aroma that lingers with every sip.

Unfiltered and naturally fermented, Anne Cider is ideal for pairing with grilled fish, cured meats, or simply enjoyed on its own as a contemplative drink.

It's a bold reinterpretation of Basque cider—authentic, aged, and unmistakably elegant.

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

Basondoa Organic Brut Nature. Blanc de Noirs.

• Variety: red Garnacha with black skin and white pulp, rooted and adapted in Navarra for many decades. 
• Aging: more than 48 months in the bottle. Small scale productions. The 2016 vintage consists of 7,800 bottles.
• Color: slightly pinkish.
• Tasting notes: intense and evolved aroma.
• On the palate: tasty, lively, with integrated bubbles that gently caresses the palate.Fine bubbles integrated into the wine.
• Pairing: roasts of any kind, salads with vinaigrette, fried mushrooms, fried in general, pasta and creamy cheeses, poultry and non-smoked meats and, of course, with fish and shellfish.
• Tasting: any occasion that provides a modern lifestyle. Serve very cold.

A distinctive cider crafted from two traditional Basque apple varieties—Urtebi Haundi and Moko—harvested from the Muntto orchard in Hernani.

Aged on its lees to enhance structure and complexity, it offers a fuller body with layered aromas of ripe apple, subtle spice, and a touch of wild fermentation.

With a dry, balanced profile and refreshing acidity, it is both expressive and food-friendly.

Certified under the Euskal Sagardoa Designation of Origin, Bikoa is a cider of character and depth—perfect for pairing with fish, meat, and mature cheeses, and a fine example of Basque cider craft.

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

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

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.

*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

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.

Peeled and blanched broad beans in virgin olive oil.

Hand-picked, calibrated and peeled by hand.

SUGGESTIONS

• Warm them and add slices of our cured ham with a pinch of our salt for an unusual yet delicious appetiser.
• The beans can also be added to casseroles and as an ingredient for a unique take on hummus.

GLUTEN FREE

It is a delicious choice for anyone looking for a healthy, nutritious, and flavourful meal. Made with carefully selected ingredients and inspired by traditional recipes, it offers a smooth, creamy texture and the authentic taste of broccoli.

Perfect as a starter or a light meal, it is ready to heat and serve in just a few minutes, making it an ideal option for those who want a balanced diet without compromising on quality.

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 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

This nougat is a decadent fusion of smooth milk chocolate, aromatic coffee, and carefully selected nuts.

The rich cappuccino flavour is perfectly balanced with the buttery crunch of macadamias and the delicate, earthy sweetness of pistachios.

Crafted in small batches using only the finest natural ingredients, this gourmet nougat combines tradition with innovation.

Luxurious and full of texture, it’s an ideal treat for coffee and chocolate lovers alike—a refined indulgence perfect for gifting or savouring slowly.

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

PDO: Navarra

Grape: 100% Chardonnay

Aged: New French oak barrels for 8 months with its lees and doing continuous batonnage.

Notes: Beautiful yellow colour with golden tones. The aroma is intense, complex, and elegant with citrus notes and a touch of vanilla. Long on the palate, it has good structure and is very balanced.

Pairing: Grilled or oven-baked fish, special meals and dinners.

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

PDO: Navarra

Grape: 100% Chardonnay

Aged: Young.

Notes: Dubbed the ‘Full Expression of Chardonnay, a tropical initiation finishes with citrus & while peach notes. A rich and persistent palate.

A delicious ingredient for sauces and traditional dishes, including Biscayne sauce and cod.

This puree concentrates the flavour of chorizo ​​pepper, a variety of red peppers originated in the Americas, and is very popular in Basque and Spanish gastronomy

A bold, modern take on a classic aperitif, Zeberio Vermouth is crafted in the Basque Country using a unique base of naturally fermented apple cider instead of traditional grape wine.

This distinctive foundation brings a refreshing brightness and gentle acidity, beautifully balanced by a careful infusion of aromatic herbs, spices, and citrus peel.

The result is a dry, complex vermouth with lively apple notes, subtle bitterness, and a smooth, lingering finish.

Its crisp character makes it ideal served over ice with a slice of orange, or as a versatile base for cocktails.

Rooted in tradition but refreshingly original, this is a vermouth that invites discovery—elegant, vibrant, and unmistakably Basque.

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.

Bold and refreshing fusion of tradition and innovation.

Made from apples certified under the Euskal Sagardoa Designation of Origin and naturally fermented with selected hops, it retains the crisp, dry character of authentic Basque cider while introducing subtle floral and citrus aromas from the hops.

On the palate, it remains true to its roots—vibrant, natural, and lightly effervescent—with a delicate bitter edge that adds depth and complexity.

This unique cider is a modern twist on a classic, offering a refreshing and aromatic experience for cider lovers and craft beer enthusiasts alike.

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

This coffee liqueur presents an appealing leather-like brown colour with a medium intensity, showing hints of orange-brown at the edges.

It appears glossy, slightly viscous, and leaves marked tears when swirled in the glass.

On the nose, it reveals aromas of roasted coffee, with subtle smoky and toasty notes, alongside hints of tobacco, wood, caramel, toasted bread, and a delicate praline chocolate undertone.

On the palate, it is notably sweet with a pronounced alcoholic presence. It enters boldly and finishes with a soft bitterness, beautifully balanced by the sweetness, leaving a long and very pleasant aftertaste.

GLUTEN FREE

It is a delicious choice for anyone looking for a healthy, nutritious, and flavourful meal. Made with carefully selected ingredients and inspired by traditional recipes, it offers a smooth, creamy texture and the authentic taste of courgette.

Perfect as a starter or a light meal, it is ready to heat and serve in just a few minutes, making it an ideal option for those who want a balanced diet without compromising on quality.

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.

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

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 

"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.

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.

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.

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

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.

Package of 20 units of organic corn talos with active charcoal. Semi-cooked, ready to eat in a minute. +/-12 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

Although the colour, aroma, and flavour depend on the climate, it tends to have an amber-colour with a floral aroma and sweet flavor.

Unpasteurized honey, produced at low temperatures, maintaining its qualities throughout the process. This is why it's creamy.

Diuretic and laxative.

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.

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%

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.

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

Sweet and fruity flavour, with a touch of acidity and a very elegant aftertaste.

Unpasteurized honey, produced at low temperatures, maintaining its qualities throughout the process. This is why it's creamy.

It stands out for its anti-inflammatory properties, which reduce pain and swelling and improve blood circulation.

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

Making a string, is the way that Basque farmers has protected peppers for centuries, from insects and humidity. Apart from being the best way to maintain peppers longer, it is a beautiful decorative piece for any kitchen.

SUGGESTIONS

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

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.

Luxurious and elegant creation made from the prized Errezil apple variety.

The fresh must is frozen and thawed twice, concentrating the sugars and flavours while removing excess water.

This rich, dense juice is then gently fermented, and once it reaches 9–10% alcohol, it is filtered and pasteurised to preserve its natural sweetness and aromatic complexity.

The result is a golden-hued cider with a luscious mouthfeel and deep, lingering notes of roasted apple, caramel, and honey.

Smooth, balanced, and long on the palate, it is a perfect dessert cider or pairing for cheese and pâté.

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.

Floral aroma reminiscent of lavender fields, with a hint of chamomile. Sweet and fruity flavour, with a hint of acidity and a very caracteristic aftertaste.

Unpasteurized honey, produced at low temperatures, maintaining its qualities throughout the process. This is why it's creamy.

Indicated for colds, asthma, and bronchitis. It is also a good antiseptic.

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

This medium-bodied wine is cherry red with a dark purple rim and has notes of red apple, scrubland and sweet grape. The first taste is very good - silky with hints of liquorice, fruit and sweet cherry.

ABV 13.5%

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. 

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. 

"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.

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.

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"

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

First vintage of this new txakoli in Aitaren winery.

Refreshing, saline and mineral

GRAPE VARIETY:

100% Hondarribi Zuri

TO CONSUME AND SERVE:

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

Organic Basque cider crafted at the Oiharte farmhouse from apples grown in orchards once known as the Land of the Marquis—a nod to the historic ties with the Marquis of Segura.

Made from a blend of native varieties—Txalaka, Gezamiña, Urtebi Haundi and Txikia—grown beside the cider house, this unique cider is aged on lees from the previous harvest, enhancing depth and complexity.

With vibrant colour, bold flavour, and a full-bodied character, it captures the essence of its land and heritage.

A true farmhouse cider, rich in tradition and expressive of its noble origins.

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

PDO: Navarra

Grape: 100% Merlot

Aged: 14 Months. French Oak

Notes: A visual delight being a lovely deep rub red. A smooth palate of ripe fruit and intense oak.

Package of 40 units of semi-cooked organic corn talos, ready to eat in a minute. +/- 7 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.

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

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.

Savour the bold, coastal flavours of Yurrita’s Mussels in Marinera Sauce — a traditional delicacy crafted with care and heritage. These tender, plump mussels are hand-packed to preserve their natural quality and texture.

They are bathed in a rich, savoury marinera sauce — a classic preparation made with tomatoes, onions, garlic, paprika, and a splash of wine — simmered slowly to create depth and warmth. The result is a beautifully balanced dish with sweet, smoky, and tangy notes that perfectly complement the briny mussels.

SUGGESTIONS:

Enjoy straight from the tin or gently warmed.

These mussels are ideal as tapas, with crusty bread.

Or served over rice or pasta.

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!

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

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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)

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)

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

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.

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.

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.

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. 

An essential sauce to enhance your grills, barbecue parties.

Perfect as well for grilling in the griddle.

This traditional sauce is commonly used in the Basque cuisine.

Sweet and fruity flavour, with a touch of acidity and a very elegant aftertaste. The chustnet also adds some salty and slightly bitter notes.

Unpasteurized honey, produced at low temperatures, maintaining its qualities throughout the process. This is why it's creamy.

It stands out for its anti-inflammatory properties, which reduce pain and swelling and improve blood circulation.

Espelette chili pepper jelly is ideal combined with your sweet-and-savoury dishes.

Serve it with sheep chees, foie gras it will enhance the taste of all your dishes.

It is an essential ingredient of the Basque Cuisine.

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.

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

Delicately spicy.

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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