Same/Next Day delivery available for Toronto. Please note that the shop is closed on Tuesdays. For all orders outside of Toronto please note that we couriers will pick up Monday-Thursday with no weekend deliveries. We are loctaed at 77 Roncesvalles Avenue, Toronto. We across most of Canada and the USA (no perishables to the US, sorry) .

Recipes & Hogs Blog

Roasted Presa Ibérica with Mojo Verde

by Jonathan Larrad

Roasted Presa Ibérica with Mojo Verde

When thinking about special occasion meals, we often gravitate to turkey or roast beef, especially this time of year. However, this roasted pork recipe, with its vibrant and zingy green sauce is a delicious way to liven up a special meal.

Mojo Verde (or green sauce) originates from Spain’s Canary Islands and is famously served there with papas arugadas (wrinkly potatoes), which are boiled and heavily salted baby potatoes, so salted that their skin goes wrinkly. Made from cilantro, garlic, olive oil and cumin it is a refreshing sauce that keeps well in the fridge and goes very well with any meat, fish or grilled veggie dish.

Luxurious Pinchos Morunos (Spanish Kebabs)

by Jonathan Larrad

Luxurious Pinchos Morunos (Spanish Kebabs)

The Moors occupied southern Spain for nearly 800 years, so it’s no wonder that dishes like Pinchos Morunos, or “Moorish Skewers”, can be found in r...

Alioli (Spanish Garlic Mayo)

by Jonathan Larrad

Alioli (Spanish Garlic Mayo)

Alioli is the quintessential Spanish dipping sauce, originally from Catalonia, Spain. In fact, the name alioli comes from the Catalan words for its two key ingredients - all (garlic) and oil (oli). 

How to Have an Epic Tapas Night

by Jonathan Larrad

How to Have an Epic Tapas Night

If there’s one thing we love, it’s a great tapas night. Sharing good food brings people together, stimulates conversation and adds a sense of fun to the evening. While it may seem overwhelming (all those different dishes to prepare!), we´ll show you how a spread of authentic Spanish small plates is easier to put together than you might think. Here’s our round up of our favourite, easy tapas recipes and ideas for an abundant and festive Spanish celebration of food. Olé!

Cantabrian Anchovy Tapenade with Crostini

by david larrad

Cantabrian Anchovy Tapenade with Crostini

This tapenade made with Spanish black olives and Cantabrian anchovies has a delicious savoury flavour and packs a punch when served with crunchy baguette as an appetizer. Quick and easy to make and keeps in the fridge for a week or so.

Quick Fried Chorizo and Lentils

by Jonathan Larrad

Quick Fried Chorizo and Lentils

As the days get shorter and the weather gets colder, a lovely bowl of steaming lentils with a burst of chorizo flavour is like getting a big warm hug. This can be served as a main dish, with some bread on the side, or is a lovely side for any firm, white fish or salmon.

Piquillo Pepper and Tomato Soup with Smoked Paprika

by Jonathan Larrad

Piquillo Pepper and Tomato Soup with Smoked Paprika

Warm up with this bold blend of piquillo peppers (Spanish roasted red peppers), tomato and smoked paprika. This hearty, flavourful soup will brighten the dreariest of days. Great for making ahead, this soup is best served hot with some rustic bread or breadsticks.

Spanish Octopus Salad (Pulpo a la Vinagreta)

by david larrad

Spanish Octopus Salad (Pulpo a la Vinagreta)

This is a great salad to serve as a starter or as a tapas dish. It's vibrant and refreshing with sharpness from the red wine vinegar and the olives, along with the meaty texture of the octopus. Traditionally, this salad is made with fresh or frozen octopus, but we think using tinned octopus is a smart short cut, especially this chargrilled option from Gueyu Mar. 

Stuffed Eggplant with Manchego (Berenjenas Rellenas)

by david larrad

Stuffed Eggplant with Manchego (Berenjenas Rellenas)

Berenjenas Rellenas (Stuffed Eggplant) are roasted eggplant loaded with meat and cheese. The traditional Spanish recipe is proof that big, bold flavours are easy to achieve with a simple list of quality ingredients. This version uses ground beef seasoned with pimenton de la vera (smoked paprika) to impart a rich, smoky flavour, and is topped with Manchego cheese.

Tuna Stuffed Piquillo Peppers

by Jonathan Larrad

Tuna Stuffed Piquillo Peppers

una stuffed piquillo peppers are a traditional Spanish tapas dish that are really easy to make. The great thing about them, aside from being ready in under 15 minutes, is they are quite a substantial dish, given the protein from the tuna. The key to this dish, as with many simple Spanish recipes, is using really good quality ingredients. A great way of serving these is as a montadito, on a slice of toasted baguette. 

Asparagus Bundles Wrapped in Serrano Ham

by Jonathan Larrad

Asparagus Bundles Wrapped in Serrano Ham

Asparagus wrapped with serrano ham is one of our favourite dishes for a quick, light lunch or brunch dish. We like to serve it with a soft egg as well - fried, poached or soft boiled all work well. Add some toasted bread if you like too.
Posted in Jamon

Our Top 5 Jamón Picks

by Jonathan Larrad

Our Top 5 Jamón Picks

We our proud to have the widest selection of jamón in Canada. WIth so much to choose from, we know it can be a bit overwhelming and can leave you feeling a bit confused about what to buy. If you are new to Spanish ham or just need some guidance, keep reading! Here are our top picks, the best jamón in each category - Ibérico de Bellota, Ibérico de Cebo and Serrano.