Recipes & Hogs Blog

Sliced Spanish cured chorizo on a wooden board with olives

Recipes & Hogs Blog

Spanish Chorizo Guide: Cured, Cooking Chorizo, Chistorra & Sobrasada

by Spanish Pig on Nov 10 2026

Slice, sizzle or spread: discover cured chorizo, raw Ibérico cooking chorizo, chistorra and sobrasada, with serving ideas and Spanish pairings.

Recipes & Hogs Blog

Buttered Cabbage with Ibérico Salchichón

by Jonathan Larrad on Nov 09 2026

Golden-edged cabbage tossed with butter, cider vinegar and thin slices of Ibérico salchichón. A simple supper with good bread.

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Recipes & Hogs Blog

Warm Rosara Lentils with Piquillos & Roast Red Onion

by Jonathan Larrad on Nov 09 2026

Tender Rosara lentils, sweet piquillos and roasted red onion, tossed warm with sherry vinegar and Señoríos de Relleu olive oil.

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Recipes & Hogs Blog

Courgette & Smoked Idiazabal Fritters

by Jonathan Larrad on Nov 09 2026

Crisp courgette fritters with smoked Idiazabal and a cool lemon yoghurt dip. A small plate that’s best served straight from the pan.

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Recipes & Hogs Blog

Taste Your Way Around Spain: Five Delicious Stops

by Spanish Pig on Nov 07 2026

Explore Navarra, La Mancha, Galicia and Alicante through five delicious stops, featuring Rosara, Real Conservera Española Selección 1920, Los Peperetes and Señoríos de Relleu.

Señoríos de Relleu Mediterranean Sensations gift box with four 250 ml olive oils: Delicate, Medium, Intense and Organic

Recipes & Hogs Blog

How to Choose Spanish Olive Oil: A Buying Guide for Canada

by Spanish Pig on Nov 05 2026

Choose Spanish extra virgin olive oil by flavour, bottle size and use. Compare delicate and intense oils, everyday bottles and tasting sets from Señoríos de Relleu.

Real Spanish Pig product photography of Ibérico pluma, a prized fresh cut for grilling

Recipes & Hogs Blog

Beyond the Jamón: The Extraordinary Ibérico Pork Cuts Made for the Grill

by Spanish Pig on Nov 04 2026

Everyone knows Ibérico ham. Discover the equally remarkable fresh cuts: secreto, pluma, presa, pork chops, lágrimas, tenderloin, belly, chorizo and morcilla, with tips for cooking them at home.

Recipes & Hogs Blog

Pear, Serrano Ham & Walnut Salad

by Jonathan Larrad on Nov 02 2026

Sweet pear, peppery rocket, toasted walnuts and delicate Serrano ham with a light sherry-vinegar dressing. A fresh way to serve a good pack of ham.

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Recipes & Hogs Blog

Roast Carrots over Lemony Rosara Chickpea Mash

by Jonathan Larrad on Nov 02 2026

Sweet roast carrots over warm Rosara chickpeas mashed with lemon, garlic and olive oil. A generous vegetable tapa or an easy light lunch.

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Recipes & Hogs Blog

Mushroom & Leek Toasts with Truffle Manchego

by Jonathan Larrad on Nov 02 2026

Browned mushrooms, soft leeks and a little melted truffle Manchego on sourdough. A simple lunch with a rather lovely finishing touch.

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Whole Spanish dry-cured hams displayed hanging side by side

Recipes & Hogs Blog

Buying Spanish Ham in Canada: Sliced, Boneless or Whole?

by Spanish Pig on Nov 01 2026

Choose the right Spanish ham for your table: compare sliced, boneless and bone-in formats, understand Ibérico labels and explore current options at Spanish Pig.

Spanish Pig Feliz Navidad gift selection with ham, conservas, olive oil and Christmas sweets

Recipes & Hogs Blog

Spanish Christmas Food Gifts: A Buying Guide for Canada

by Spanish Pig on Nov 01 2026

Find a thoughtful Spanish Christmas gift, from turrón and olive oil to tapas selections and generous festive boxes, with practical packaging and delivery advice.

Close-up of BEHER Ibérico ham being carved, showing its delicate marbling

Recipes & Hogs Blog

BEHER: A Family Story from Guijuelo, One Exceptional Ibérico Ham

by Spanish Pig on Nov 01 2026

Meet the family behind BEHER and discover our boneless jamón de cebo: 100% Ibérico grain-fed ham, Guijuelo tradition and a very good reason to gather around the table.

EXTREM Ibérico ham served on a white Lladró Golden Pig tray

Recipes & Hogs Blog

Meet EXTREM: Exceptional Ibérico, from the Dehesa to Your Table

by Spanish Pig on Oct 31 2026

Discover EXTREM’s acorn-fed Ibérico, its connections with Toño Pérez and El Corte Inglés, and why some Spanish ham lovers choose paleta for its flavour and smaller size.

Roast potatoes with chorizo, peppers and onion

Recipes & Hogs Blog

Ibérico Chorizo, Potato & Pepper Tray Bake

by Jonathan Larrad on Oct 26 2026

Roast potatoes, sweet peppers and Ibérico chorizo. An easy supper with plenty of flavour and very little washing up.

Recipes & Hogs Blog

Rosara Artichoke & Parsley Frittata

by Jonathan Larrad on Oct 26 2026

A jar of artichokes can do much more than sit on a tapas plate. Fold them into eggs with sweet softened onion and parsley and you have a simple lunch, ready for a green salad and some bread.

Recipes & Hogs Blog

Apple & Membrillo Oat Crumble

by Jonathan Larrad on Oct 26 2026

Membrillo is lovely with cheese, but it also deserves a turn in a warm pudding. Here it melts between pieces of apple, bringing a little quince sweetness to a familiar crumble.

Warm potato salad with La Curiosa mackerel, green beans, red onion and parsley

Recipes & Hogs Blog

Warm Potato Salad with Provenzal Mackerel & Green Beans

by Jonathan Larrad on Oct 19 2026

La Curiosa Provenzal mackerel, warm potatoes and crisp green beans with a lemon dressing. A proper lunch from two good tins and a few fresh ingredients.

Four baked eggs in tomato and piquillo pepper sauce with parsley

Recipes & Hogs Blog

Piquillo Pepper Baked Eggs

by Jonathan Larrad on Oct 19 2026

Sweet Rosara piquillo peppers and a rich tomato sauce, finished with baked eggs. An easy brunch or supper, with bread for every last spoonful.

Roasted butternut squash with black garlic Manchego shavings, walnuts and thyme

Recipes & Hogs Blog

Roast Squash with Black Garlic Manchego & Walnuts

by Jonathan Larrad on Oct 19 2026

Sweet roast squash, savoury black garlic Manchego and a little walnut crunch. A simple autumn dish that makes a good cheese go a long way.