Iberico Cebo Campo Ham Bone In by Redondo Iglesias is a single piece obtained from the hind limbs of the Iberian pig, characterized by its streamline shape, the fineness of its shaft, with a black hoof, soft shiny fat and smooth texture.

It is 50% Iberico Breed. It has an exquisite, delicate flavour with an especially prolonged aroma on the palate. These Iberico pigs feed on aromatic grasses, legumes and natural grains that are high in sodium, fiber and protein. Small white-colored "specks" or "crystals" can be seen when cut, which are a sign of a slow curing process, low salinity and superb quality. Imported from Spain.

Should be stored in a cool, dry place, away from sunlight. Best consumed within 6 months of purchase. Presentation: Whole, bone-in, skin on and hoof cut off. Cardboard box for safe transit.

Ingredients: Iberico Pork ham, Mediterranean Sea salt. Cured for 30 months. All natural, minimally processed and no artificial ingredients. Contains no nitrates or nitrites except for the naturally occurring nitrates in sea salt. Weight: 9.5 Kg aprox. SHIPPING RESTRICTION: charcuterie products can't be shipped to the U.S.

YOU MUST RESIDE IN TORONTO AND BE OVER 19 TO PURCHASE AND RECEIVE THIS PRODUCT

This Vermut is made with the best olorosos and Pedros Ximénez, with a mix of 27 botanists and macerated for months in our oloroso casks, then aged in a solera system for 8 years. It a soft start and a markedly sour profile, finding orange peel, cinnamon and wormwood. A very good Spanish Vermut, ideal as an aperitif or in classic cocktail.  

About the producer  

In Bodegas Rey Fernando de Castilla, located in the historic center of Jerez, one can find the real treasures of this wine-making region. The collection of sherries is made up of the finest wines from the area, ranging from the pale, light and elegant finos to the unique Antique sherries. In recent years our wines have received the highest national and international distinctions. The collection would not be complete without our old Sherry Vinegars, bottled in very limited quantities to ensure unmatched quality.  The famous brandies of Fernando de Castilla are made using only alembic destillates of selected white wines. These are first aged in new barrels of French  and American oak and thereafter for long periods in barrels that have previously contained the finest sherries. Only brandies of the highest categories of D.O:, named Solera Reserva and Solera Gran Reserva are produced in our cellars. Bodegas Rey Fernando de Castilla is a funding member of the D.O. Brandy de Jerez  The aim of Bodegas Rey Fernando de Castilla has always been to offer the very best products from the sherry district presented in an elegant and contemporary way.

YOU MUST RESIDE IN ONTARIO AND BE OVER 19 TO PURCHASE AND RECEIVE THIS PRODUCT

Rey Fernando De Castilla NV Vermut Blanco from Jerez is an exquisite blend of tradition and innovation, showcasing the rich heritage of Spanish winemaking. Made from the region’s celebrated Fino sherry, this vermouth is infused with a carefully curated selection of botanicals, resulting in a vibrant and aromatic profile. On the nose, you'll experience delicate chamomile and rosemary, balanced by bright citrus notes of orange and lemon zest. The palate is equally refreshing, with a smooth, slightly bitter edge that gives way to a subtle sweetness, making it a beautifully complex yet approachable drink.

Whether enjoyed over ice with a twist of orange or as the star ingredient in classic cocktails like the Martini or Negroni, this vermut blanco adds a touch of Andalusian elegance to any occasion. Its versatility makes it perfect for pairing with a wide range of tapas, from salty olives to fresh seafood. Crafted with the same care and attention to detail as the fine sherries of Jerez, Rey Fernando De Castilla NV Vermut Blanco brings a modern twist to a centuries-old tradition. Now available at Spanish Pig, it’s a must-try for anyone looking to explore the rich, layered flavors of Spanish aperitifs.

Bring a touch of seaside elegance to your breakfast table with the Rick Stein Butter Dish, a beautifully crafted piece inspired by Britain's rich coastal heritage and love of simple, quality ingredients. Designed to keep butter fresh and easily accessible, it combines everyday practicality with timeless style.

Perfect for leisurely breakfasts, weekend brunches, or family gatherings, this butter dish adds a refined touch to the table while celebrating the simple pleasures of good food. Whether you're spreading butter on freshly baked sourdough, warm croissants, or rustic country bread, it helps transform an everyday ritual into something a little more special.

Part of the Rick Stein tableware collection, the dish reflects the renowned chef's appreciation for relaxed dining and beautifully presented food. Its classic design complements both traditional and contemporary table settings, making it equally at home in a modern kitchen or a country-style breakfast nook.

For those who enjoy Mediterranean-inspired breakfasts, it pairs beautifully with toasted bread, Spanish marmalades, artisanal cheeses, and extra virgin olive oil. Elegant yet understated, it is designed to be used and enjoyed every day rather than reserved for special occasions.

Crafted with quality and durability in mind, the Rick Stein Butter Dish makes a thoughtful gift for food lovers, keen home cooks, and anyone who appreciates well-designed kitchenware. Whether you're setting the table for guests or enjoying a quiet morning coffee, it brings a little coastal character and effortless style to every meal.

A simple but beautiful addition to any breakfast table, combining functionality, craftsmanship, and the relaxed spirit of great food shared with family and friends.

Rosara’s Artichoke Hearts are a tender, elegant expression of Navarra’s agricultural heritage. Grown in the fertile lands of northern Spain and harvested at peak freshness, these artichokes are delicately prepared and preserved to maintain their natural flavor and silky texture. Each heart is carefully selected for quality and consistency, then gently cooked to bring out its sweet, slightly nutty character.

What sets Rosara’s artichokes apart is their purity—no heavy brine, no overpowering seasoning—just clean, honest flavor that highlights the excellence of the ingredient itself. They're incredibly versatile: serve them as part of a tapas spread, layer them into salads, or add them to pasta, paella, or grilled dishes for a touch of Spanish refinement.

Ready to use straight from the jar or tin, Rosara’s Artichoke Hearts save time without compromising on taste or quality. Their soft, melt-in-your-mouth texture and delicate taste make them a standout addition to any meal.

Perfect for entertaining or adding gourmet flair to everyday cooking, these artichoke hearts are a pantry staple for anyone who appreciates authentic Mediterranean flavors and artisanal craftsmanship. With Rosara, even the simplest vegetable becomes a delicacy.

This is one of Rosara’s most celebrated dishes, crafted with the care and refinement that defines truly exceptional conservas. Each piece begins with the finest artichoke hearts, hollowed out by hand to preserve their natural tenderness. They are then filled with a smooth, delicate béchamel made from prawns and langoustines. The dish is finished with an elegant seafood sauce prepared from crayfish, prawns, red shrimp, and a vegetable-enriched fish fumet. The result is a deeply flavourful but beautifully balanced preparation that tastes freshly made, with no acidity and no “tinned” notes.

Despite its richness of flavour, this dish is remarkably healthy, containing only 1.5 percent fat, very low salt, and no gluten. The texture of the artichokes is particularly impressive: soft, silky, and ready to melt into the sauce while remaining intact on the plate.

Ingredients
Artichokes (62 percent), seafood and fish broth (water and varying proportions of crayfish, prawns, red shrimp, and conger eel), tomato, sunflower oil, onion, carrot, milk, prawns (2 percent), langoustines (2 percent), rice flour, leek, rice, hake, white wine, salt, sugar, antioxidants (ascorbic acid and E-385).
Contains lactose, fish, and crustaceans. Gluten free.

Serving Suggestions

• Handle with care. Remove each artichoke gently with a spoon and place into a dish before pouring the sauce over.
• Warm in the oven at medium temperature or in a saucepan over low heat. Avoid stirring to prevent breaking.
• Serve with steamed clams, cockles, grilled prawns, or langoustines.
• Pair with a mound of white rice to absorb the sauce.
• Finish with lightly grilled seafood for an elevated, restaurant-style presentation.

Rosara’s Beans with Clams and Mushrooms is a comforting, ready-to-eat dish that captures the essence of northern Spain’s rustic coastal cooking. At the heart of this traditional recipe are tender, buttery white beans—slow-cooked to perfection—paired with delicate clams and earthy mushrooms in a light yet deeply flavorful broth.

Crafted in Navarra, this dish reflects Rosara’s commitment to high-quality, natural ingredients and artisanal preparation. The broth is subtly seasoned, allowing the natural flavors of the beans, shellfish, and mushrooms to shine without overpowering. It’s a beautiful balance of land and sea, reminiscent of home-cooked meals from the Galician or Basque countryside.

Serve it gently warmed on its own for a nourishing meal, or elevate it by adding a drizzle of olive oil, fresh parsley, or a piece of crusty bread to soak up the rich juices. It also makes a refined starter or side for seafood-based dinners.

Rosara’s Beans with Clams and Mushrooms is proof that simple ingredients, when treated with care, can create something extraordinary. It’s comfort food with depth—hearty, wholesome, and a true taste of Spain in every spoonful.

Rosara's Bonito del Norte is a classic Spanish conserva on a generous scale. The producer selects fresh white tuna from the Cantabrian Sea and packs hand cut loins in olive oil. These are natural pieces of fish, with a tender, juicy texture and the clean, mild flavour that makes bonito del norte so versatile. The large 445 ml glass jar lets the loins take centre stage and gives you enough to build an entire meal around the fish.

Serve the bonito at room temperature and lift it carefully from the jar to keep the pieces intact. Arrange it over sliced tomato with piquillo peppers, green olives and a spoonful of its own oil. It also makes a memorable ensaladilla rusa, a composed salad with white beans and red onion, or generous tapas on toasted bread. A squeeze of lemon or a little Sherry vinegar will brighten the plate; start lightly, as the fish is delicious with very little added.

Serving & pairing

Open an Albariño, a dry Txakoli or a crisp Verdejo for a maritime pairing. The wine's acidity cuts through the olive oil while letting the delicate bonito remain the focus. A chilled dry fino Sherry also works beautifully if this is part of a tapas spread with olives and salted almonds. Pair with Rosara piquillo peppers for a particularly Spanish plate.

Product details

The producer lists bonito del norte, olive oil and salt. Contains fish and is listed as gluten free. Jar capacity is 445 ml, net weight 400 g and drained weight 260 g. Refrigerate any remaining fish under its oil after opening and follow the jar's storage directions.

Rosara turns a simple chickpea salad into a generous Spanish pantry dish. Tender chickpeas meet wood roasted piquillo peppers, tuna and green olives, all brought together with Arbequina extra virgin olive oil and a little Sherry vinegar. The combination is bright and savoury, with the soft texture of the chickpeas set against sweet pepper and the gentle salinity of tuna and olives. It is the sort of ready to serve jar that feels carefully prepared rather than hurried.

Made in Navarra, this 370 ml jar has the balance to stand on its own as a light lunch or become part of a larger tapas table. Spoon it into a shallow bowl and give the ingredients a gentle stir so the dressing coats every bite. Serve chilled or at room temperature. For a more substantial salad, add sliced red onion, ripe tomato, tender greens or a few pieces of avocado. A little chopped parsley and a drizzle of good olive oil make an elegant finish.

Serving & pairing

Set it beside grilled bread, a plate of jamón and a bowl of olives for an effortless aperitivo. It also works beautifully with a simply cooked white fish or alongside a tortilla española. Pour a crisp Albariño or Verdejo: freshness in the glass suits the Sherry vinegar and the sweetness of the piquillos without overwhelming the tuna.

Product details

Rosara uses chickpeas, piquillo pepper, tuna, green olives and Arbequina oil in this recipe. Contains fish and sulphites; the producer lists it as gluten free. Check the jar for the full ingredient and allergen declaration. The capacity is 370 ml; the stated net weight is 340 g.

Rosara’s chickpeas are one of their most celebrated pantry essentials, and it becomes clear why from the first taste. These large, premium chickpeas are selected for their exceptional quality and cooked slowly using traditional, artisanal methods. The result is an incredibly tender legume with a creamy interior, a skin so delicate it is barely noticeable, and a clean, natural flavour that tastes purely of the chickpea. Once you begin cooking with Rosara legumes, it is difficult to return to anything else.

Each jar reflects Rosara’s commitment to simplicity and craftsmanship. The chickpeas hold their shape beautifully while remaining soft and luxurious. The cooking liquid is a bonus. It is rich, savoury, and perfect for enriching soups, rice dishes, or stews. Because these legumes are so tender, they should be added to your dishes toward the end of cooking and handled gently. If you want to remove them from the jar more easily, warm the closed jar briefly in a bain marie.

These chickpeas adapt effortlessly to both rustic Spanish recipes and fresh, modern dishes.

Serving Suggestions

• Add to a traditional Spanish cocido or any hearty stew with chorizo and vegetables.
• Toss with roasted peppers, tuna, tomatoes, and extra virgin olive oil for a vibrant chickpea salad.
• Warm gently with garlic, olive oil, and smoked paprika for a simple tapa.
• Combine with sautéed spinach for a classic Andalusian dish.
• Blend with tahini and lemon for a smooth, restaurant-quality hummus.
• Use the cooking liquid to add depth to soups or sauces.

This comforting yet vibrant dish is a beautiful example of how Rosara blends tradition with gentle innovation. At its heart are Rosara’s signature chickpeas, slow-cooked until exceptionally tender, with skins that are barely noticeable and a clean, natural flavour. They are stewed with potato, carrot, and celery, then brought together in a fragrant curry-inspired sauce that remains balanced, light, and deeply satisfying.

The sauce is built on olive oil, onion, leek, green pepper, and tomato, enriched with coconut milk and finished with curry and a subtle touch of Espelette pepper. The result is aromatic without being overpowering, warming without heaviness, and full of character while remaining easy to enjoy. It is a fully vegetarian dish that feels nourishing, comforting, and quietly addictive.

This is ready-made food done properly. Honest ingredients, careful cooking, and a flavour profile that invites you back for another spoonful.

Ingredients
Chickpeas (48 percent), water, potato (4 percent), carrot (4 percent), celery (3 percent), olive oil, onion, coconut milk (water and coconut), leek, tomato, green pepper, salt, curry (0.1 percent), Espelette pepper, antioxidants (ascorbic acid and E-385).
Gluten free. Contains celery and sulphites.

Serving Suggestions

• Serve with plain rice, couscous, or quinoa to soak up the sauce.
• Add steamed, grilled, or roasted vegetables for a complete meal.
• Gently warm in a bain marie or over low heat in a saucepan.
• Heat for two minutes in the microwave if needed.
• Adjust heat to taste with extra Espelette pepper, Rosara Salsa Brava, or a dash of hot sauce

Rosara's eggplant hummus begins with roasted eggplant, allowing its natural sweetness and gentle smoky character to lead. A little tahini, lemon juice, Arbequina extra virgin olive oil and seasoning round out the flavour without crowding it. The result is a silky, savoury spread with a bright finish and a texture made for scooping, spreading and sharing. It has the warmth of a dish prepared for the table, tucked into a convenient 125 ml jar.

Serve it cool or at room temperature with warm pita, crisp breadsticks or toasted sourdough. Add carrot and cucumber batons, charred courgette or grilled peppers for colour and crunch. To dress it up for guests, spoon the hummus into a shallow bowl, make a little well in the centre and finish with olive oil, chopped parsley and a dusting of sweet paprika. It can also become the base of a sandwich with roasted vegetables or a small mezze style plate with olives and almonds.

Serving & pairing

Try it beside a cold glass of Albariño or a lightly chilled Spanish rosé. Their freshness brings out the lemon and balances the roasted eggplant. For a non alcoholic pairing, sparkling water with lemon and a sprig of mint keeps the same bright, appetising mood. A small jar makes an easy addition to a larger tapas spread without requiring any cooking.

Product details

The producer's recipe contains 91% eggplant and 3% tahini, plus lemon, Arbequina oil, salt and spices. It contains sesame and is listed as gluten free. Net weight is 100 g. Check the label for complete ingredients and refrigerate the jar after opening.

Rosara’s Escalivada is a beautiful expression of a classic Catalan dish, prepared with the care and honesty that define the best Spanish home cooking. This traditional recipe features tender roasted vegetables, cooked slowly in the oven until they become silky, sweet, and delicately smoky. Rosara uses only aubergine, piquillo peppers, onion, and a touch of olive oil. Nothing more. The result is a natural, wholesome dish with very low salt and only 6.3 percent fat, yet packed with flavour.

Each vegetable brings its own personality. The aubergine provides softness and depth, the piquillo peppers add gentle sweetness, and the onion offers a mellow richness. Together, they create a harmonious blend that feels both rustic and refined. Rosara’s commitment to quality is evident in every jar, using tender vegetables and roasting them to perfection before combining them in a simple, traditional marinade.

Escalivada is incredibly versatile and can be enjoyed straight from the jar or incorporated into a wide range of dishes. It is ideal for tapas, light lunches, and elegant entertaining.

Serving Suggestions

• Serve chilled or at room temperature with crusty bread and a drizzle of Spanish extra virgin olive oil.
• Warm gently in a pan or oven and pair with Cantabrian anchovies, black olives, or melted cheese.
• Use as a colourful side dish for grilled fish, roast chicken, or Iberico pork.
• Add fresh oregano or marjoram for a fragrant Mediterranean touch.
• Layer on toast with goat cheese for a simple but impressive tapa.

Rosara’s Fried Tomato Sauce is one of those simple kitchen essentials that tastes truly homemade. Prepared slowly and thoughtfully, it begins with a gentle sofrito of onion, green pepper, and garlic cooked over low heat until sweet and aromatic. This base is then blended with ripe tomato to create a smooth, balanced sauce without acidity or artificial flavours. There are no thickeners, no shortcuts, and no unnecessary additives. Just natural ingredients prepared with care.

The result is a silky, mildly sweet tomato sauce with remarkable depth for something so honest and straightforward. It contains only 1.1 percent fat, making it a healthy and versatile choice for everyday cooking. Whether used on its own or as the foundation of bigger dishes, it brings warmth and authenticity to the plate.

Ingredients
Tomato (82 percent), onion, sunflower oil, sugar, salt, green pepper, garlic, spices.
Gluten free.

This is a ready-to-use sauce that fits effortlessly into countless recipes, from quick weekday meals to more elaborate dishes.

Serving Suggestions

• Use as a base for pasta sauces, meat stews, vegetable sautés, or fish dishes.
• Spread on pizza dough for a rustic, home-style tomato base.
• Add to rice dishes, especially seafood rice or arroz a la cubana.
• Stir into lentils or chickpeas for extra richness.
• Serve simply with fried eggs or roasted potatoes for a classic Spanish comfort dish.
• Refrigerate after opening.

These premium white asparagus spears from Navarra carry the esteemed Denomination of Origin, guaranteeing their authenticity, quality, and regional heritage. Harvested fresh and peeled with meticulous care, each spear is exceptionally tender, smooth, and delicately flavoured. This is one of the great classics of Navarrese gastronomy, celebrated for its purity and gentle sweetness.

Rosara works exclusively with fresh asparagus, never canned from pre-cooked batches, ensuring a superior final product. Their texture is silky yet firm enough to hold shape on the plate. With only 11.5 kcal per 100 grams and absolutely no fat, these asparagus are not only delicious but exceptionally healthy.

Because they are so tender, they should be handled gently and served with simple accompaniments that highlight their natural elegance.

Ingredients
Asparagus, water, sugar, salt, citric acid, ascorbic acid.
Gluten free.

Serving Suggestions

• Best enjoyed at room temperature to appreciate their full flavour.
• Serve with a vinaigrette of extra virgin olive oil (Arbequina or Empeltre varieties pair beautifully) and a touch of wine or apple vinegar.
• Add finely chopped vegetables such as onion, green pepper, or black olives to the vinaigrette for texture and colour.
• Pair with a light Hollandaise or high quality mayonnaise for a more indulgent presentation.
• Serve alongside grilled fish, jamón, or simply as part of a refined tapas selection.

White asparagus is a quiet luxury of Navarra, and Rosara gives this classic the attention it deserves. The spears are made from fresh asparagus, carefully peeled and preserved while tender. Their pale colour, delicate sweetness and silky texture need very little embellishment. This is the 8 to 12 spear selection in a 580 ml jar, a distinct format from the smaller oval can already in the collection. Bring it to the table when you want a vegetable course that feels both effortless and special.

Drain the spears gently and let them come to room temperature before serving. Lay them in one layer on a platter, with a light vinaigrette of extra virgin olive oil and Sherry vinegar, or a little high quality mayonnaise on the side. Finely chopped egg, chives and a few capers add contrast without disguising their flavour. For a traditional Spanish starter, pair them with jamón and crusty bread; for dinner, place them beside grilled white fish or a roast chicken.

Serving & pairing

A fresh Verdejo or a dry Navarra rosé gives this delicate dish a graceful partner. Keep the dressing light and the wine crisp so the sweetness of the asparagus stays in focus. The 580 ml jar is particularly useful when several guests are sharing tapas or when asparagus is the centre of a composed salad.

Product details

Rosara lists asparagus, water, sugar, salt, citric acid and ascorbic acid as ingredients. The producer identifies this Navarra asparagus as a regional designation product and gluten free. Net weight is 530 g, with 325 g drained. Consult the jar for full label details and refrigerate leftovers after opening.

Pimientos del Cristal are one of Navarra’s most treasured delicacies, named for their extraordinary thinness that makes them almost translucent, like crystal. Grown in the fertile Ebro Valley and roasted over beech wood, these peppers embody the height of artisanal Spanish conservas. Their preparation is entirely manual. Because the flesh is so delicate, each pepper must be carefully cleaned and peeled by hand, a slow and meticulous process that results in exceptional texture and purity of flavour.

The reward is a silky, sweet, and never spicy pepper with remarkable finesse. Their natural sweetness and gentle smokiness make them stand out among all roasted peppers. Rosara’s dedication to traditional methods and small batch production ensures that every jar captures the essence of this regional specialty at its finest.

These peppers are incredibly versatile and elevate even the simplest dishes. They can serve as a star ingredient in tapas, accompany grilled meats or fish, or bring a luxurious touch to everyday meals.

Serving Suggestions

• Warm slowly in a pan with a generous pour of extra virgin olive oil for 10 to 15 minutes. Serve with fried eggs for one of Navarra’s most beloved combinations.
• Add thin slices of garlic while heating for extra depth and aroma.
• Enjoy chilled with high quality extra virgin olive oil as a simple antipasto.
• Use as a gourmet garnish for grilled fish, white meats, foie gras, cheeses, or jamón.
• Incorporate into tapas, pintxos, or vegetable platters for elegant colour and sweetness.

Let me know if you want a shorter version for product pages or a punchier description for Instagram.

Rosara's piquillo pepper mousse makes the character of a Spanish pepper feel exceptionally refined. The peppers are roasted over beech wood and peeled without water, preserving their sweet, rounded flavour and the suggestion of smoke from the fire. Blended with egg and cream, they become a soft, airy spread that is rich enough to anchor a canapé yet gentle enough to accompany delicate ingredients. The first impression is sweet piquillo; the finish is savoury, creamy and inviting.

Open this 125 ml jar for a tapas board and spread a little mousse onto warm toasted bread. Top with a thin ribbon of jamón, a flake of good tuna or a few chives. It is equally lovely spooned next to tortilla española, folded into a sandwich with Manchego, or served in a small dish alongside roasted vegetables. For a quick starter, fill crisp pastry cups with mousse and finish with a little olive oil and a tiny pinch of smoked paprika.

Serving & pairing

The mellow sweetness gives you room to play with a glass of chilled Garnacha rosé or a fresh, unoaked white from Spain. A dry fino Sherry makes another appetising aperitivo pairing with salty cured meats and the pepper's roasted notes. Let the mousse come close to room temperature before serving to appreciate its texture and aroma.

Product details

Rosara makes this mousse with piquillo pepper, pasteurised egg, cream, milk, sugar and salt. It contains egg and milk, including lactose; the producer lists it as gluten free. The jar holds 125 ml, with a stated net weight of 100 g. Consult the label for the complete details.

These exquisite stuffed Piquillo peppers showcase the very best of Rosara’s craftsmanship. The process begins with selecting premium Piquillo peppers, roasted gently over beech wood and peeled by hand without water to preserve their natural sweetness and delicate texture. Each pepper is then filled with a refined béchamel made from desalted cod, prawns, langoustine, and sautéed vegetables. The result is a silky, elegant filling that highlights the flavour of the seafood without overpowering the sweetness of the pepper.

The care and labour involved in producing this dish are remarkable. The peppers remain tender and intact, the filling is smooth and balanced, and the sauce that surrounds them brings everything together beautifully. With a very low fat content of 2.6 percent and minimal salt, these stuffed peppers offer a healthy yet indulgent experience. They are completely gluten free and made with premium ingredients.

Rosara’s stuffed peppers are a ready-to-serve gourmet dish that brings authentic northern Spanish cooking straight to your table.

Serving Suggestions

• Remove the peppers carefully with a spoon, then pour the sauce over the top.
• Warm gently in a bain marie before opening, in the oven at medium temperature, or in a pan over low heat.
• Serve with slices of smoked salmon or cod for an elegant presentation.
• Pair with roasted potato slices, cod brandade, or simple white rice.
• Garnish with cooked langoustine tails for a special occasion.

These refined stuffed peppers are a beautiful example of Rosara’s dedication to artisanal Spanish cooking. The process begins with selecting top quality Piquillo peppers, roasted over beech wood and peeled carefully by hand without using water. This preserves their natural sweetness, velvety texture, and vibrant colour. Each pepper is then filled with a delicate béchamel made from tender hake and prawns, finished in a smooth and flavourful Spanish-style sauce.

The craftsmanship behind this dish is remarkable. Every step is handled with care, producing a pepper that remains whole and tender with a creamy, balanced filling. Despite its luxurious taste, this is a healthy, light dish with only 1.8 percent fat, low salt, and completely gluten free.

Ingredients
Piquillo pepper (23 percent), water, fish broth (water and conger eel), onion, tomato, hake (6 percent), sunflower oil, rice flour, milk, prawns (2 percent), leek, carrot, rice, salt, garlic, spices.
Contains lactose, fish, and crustaceans. Gluten free.

These peppers offer an elegant, ready-to-serve seafood dish that feels restaurant worthy, yet simple enough for an easy meal at home.

Serving Suggestions

• Remove the peppers gently with a spoon and pour the sauce over the top.
• Warm in a bain marie before opening, in the oven at medium heat, or gently in a pan.
• Serve with grilled prawns, langoustines, clams, crayfish, or cooked lobster.
• Finish with toasted almonds or pine nuts for texture.
• Pair with a fresh mixed salad or an endive and seafood salpicón.
• Plate alongside white rice or roasted potatoes for a complete meal.

A classic Navarra tapa, done properly. Sweet, fire-roasted piquillo peppers are carefully filled with monkfish, a fish prized for its firm texture and delicate flavour, then finished in a smooth, well-balanced sauce.

The peppers bring natural sweetness and softness, while the monkfish adds substance without heaviness. Everything is in harmony, making this one of those dishes that feels both comforting and refined at the same time.

Best served gently warmed so the flavours fully open up. Enjoy on their own as a tapa, alongside plain paella rice, or lightly sautéed with garlic and olive oil for a simple but deeply satisfying plate. They also work beautifully as part of a larger spread, bringing colour, sweetness, and contrast to the table.

A regional favourite from Navarra that earns its place through balance, tradition, and quiet confidence.

250g

Pochas are one of Navarra’s most treasured culinary ingredients and form the base of many traditional regional stews. Unlike dried beans, pochas are harvested while still young, which gives them a uniquely tender texture and a delicate, almost creamy flavour. Their colour varies naturally from pale green to soft white depending on their stage of maturity, a sign of authenticity and careful timing. The moment of harvest and the precision of the preparation process are key to achieving a superior product, and Rosara excels in both.

These pochas are cooked very gently to preserve their structure and natural sweetness. They are exceptionally soft, so the jar should be emptied with care, and the beans should be added to dishes at the end of cooking. The cooking liquid is also valuable. It is rich, lightly creamy, and ideal for thickening sauces or deepening the flavour of stews.

Rosara Pochas offer a beautiful way to bring authentic northern Spanish cooking into your home. Their mild flavour allows them to adapt to an impressive variety of dishes.

Serving Suggestions

• Prepare a classic pochas stew with roasted pork cuts such as jamón, panceta, chistorra, or chorizo.
• Cook gently with quail for a traditional Navarrese dish.
• Pair with seafood such as clams or monkfish for an elegant, lighter version.
• Combine with vegetables for a vegetarian stew full of texture and flavour.
• Use the broth to enrich your sauces or soups.

This beautifully prepared dish showcases one of Navarra’s most beloved ingredients: freshly shelled round white beans known as pochas. Rosara stews them gently in the traditional Navarrese way, using only vegetables and olive oil. The recipe is simple and honest, featuring tomato, green pepper, onion, garlic, and a touch of salt. Nothing more. The result is a natural, comforting dish with very low fat and salt content, perfect for anyone who appreciates wholesome and authentic Spanish cooking.

Rosara’s pochas are exceptionally tender. The skins are barely noticeable, and the flavour is pure and delicate. Their artisanal preparation ensures the same high quality found in Rosara’s natural legumes, but with the added convenience of a ready-made stew. All you need to do is heat and serve.

The broth is light yet full of flavour, and the vegetables create a soft base that complements the pochas without overpowering them. This stew offers a nourishing, traditional Spanish meal that feels both rustic and refined.

Serving Suggestions

• Empty the jar into a pot and warm gently over low heat for the best texture.
• Heat for two minutes in the microwave if you need a quicker option.
• Enjoy as a simple, healthy main course with warm bread.
• Combine with cooked chorizo, pork belly, or ham for a heartier meal.
• Serve with green chillies, grilled vegetables, or Rosara guindillas on the side.
• Pair with roasted meats or add fresh herbs like parsley for extra freshness.

Rosara’s Romesco Sauce is a bold, smoky Catalan classic that brings the flavours of the Mediterranean straight to your table. Made in Navarra, Spain, this artisanal sauce is crafted using traditional methods and high-quality ingredients: fire-roasted red peppers, ripe tomatoes, almonds, garlic, olive oil, and a touch of vinegar. The result is a rich, nutty, and slightly tangy sauce with layers of complexity and just the right hint of smokiness.

Often paired with grilled vegetables, fish, or meats, Romesco also makes a delicious dip for crusty bread or a punchy dressing for salads and grain bowls. Rosara’s version stands out for its authenticity—each jar offers a taste that’s true to its Catalan roots, without unnecessary additives or shortcuts.

Versatile and full of character, Rosara Romesco is a pantry essential for anyone looking to elevate simple meals with bold Spanish flavor. It’s ready to use straight from the jar, making it a quick solution for midweek dinners or last-minute entertaining. Whether spooned over roasted cauliflower, folded into pasta, or served alongside seafood, this sauce is a testament to Spain’s culinary ingenuity and Rosara’s commitment to quality. A little jar with big flavor.

These round white beans, known in Spain as “alubia manteca”, are one of Rosara’s most impressive examples of true artisanal legume craftsmanship. Each bean is cooked slowly and carefully so it becomes incredibly tender. The skin is barely noticeable, and the flavour is clean, pure, and deeply comforting. This is the kind of legume that transforms the simplest meal into something exceptional. Once you try Rosara’s beans, it is hard to go back to anything else.

Rosara prepares all their legumes using traditional methods, respecting the natural texture of the bean and adding nothing that distracts from its authentic taste. The result is a silky bean with a buttery mouthfeel, ideal for hearty stews, elegant tapas, or wholesome everyday cooking. Even the cooking liquid is valuable. It is rich, flavourful, and perfect for incorporating into soups and sautés.

These beans are delicate, so Rosara recommends handling them gently. Add them to your dish at the end of cooking and avoid excessive stirring. If you want to remove them from the jar more easily, warm the unopened jar briefly in a bain marie.

Serving Suggestions

• Add to a Spanish-style stew with chorizo, smoked paprika, and onion.
• Combine with grilled vegetables and olive oil for a warm bean salad.
• Serve with clams or mussels for a traditional northern Spanish dish.
• Mash lightly with garlic and olive oil as a creamy spread for toast.
• Use the cooking broth to enrich soups and sauces.

Rosara’s Salsa Brava stays true to the classic Spanish preparation, made in the traditional style without tomato. Instead, its depth and character come from Piquillo peppers blended with the heat of alegrías riojanas, the iconic spicy peppers of the Ebro Valley, along with cayenne for an extra lift. The result is a bold, vibrant sauce with a rounded flavour profile that balances spice, sweetness, acidity, and warmth. Despite its intensity, it contains only 5.9 percent fat, making it a lighter option than many commercial versions.

This sauce stands out for the quality of its ingredients and the complexity achieved through slow cooking. Piquillo peppers give natural sweetness, pimiento choricero adds body, and a touch of Sherry vinegar, white wine from Jerez, and brandy brings sophistication. A small amount of fish broth enhances savouriness without overwhelming the palate.

Ingredients
Piquillo peppers (37 percent), onion, olive oil, alegrías riojanas (spicy peppers), dried choricero pepper (10 percent), Sherry vinegar, rice, fish broth (water and conger eel), sugar, salt, paprika, white wine (Jerez), brandy, spices.
Gluten free. Contains fish.

Serving Suggestions

• Ideal for authentic patatas bravas.
• Spoon over fried eggs, grilled meats, seafood, vegetables, tortillas, or rice dishes.
• Warm gently over low heat in a small pan for best texture.
• Serve at room temperature for tapas boards.
• To soften the heat, mix with mayonnaise.
• To intensify it, add more alegrías riojanas, cayenne, or a dash of hot sauce.

This is Rosara’s signature cream soup and it shows in every spoonful. Intensely flavoured yet beautifully smooth, this seafood cream delivers the depth of a traditional marisquera kitchen with the comforting texture of something freshly made. The flavour comes entirely from real seafood. There are no dehydrated powders, concentrates, extracts, colourants, thickeners, preservatives, or flavour enhancers. Just honest ingredients and careful cooking.

The base is a rich seafood and fish broth made from langoustines, prawns, and conger eel, gently simmered and blended with tomato, vegetables, cream, and a subtle touch of Armagnac and butter. The result is a clean, balanced seafood flavour that feels indulgent without heaviness. With only 5 percent fat, this is a refined and surprisingly light dish.

This cream soup is versatile, elegant, and ready to serve, whether as a starter for a special meal or as a comforting bowl on its own.

Ingredients
Seafood and fish broth (60 percent, made from varying proportions of langoustines, prawns, and conger eel), tomato (9 percent), sunflower oil, cream, onion, carrot, leek, rice, Armagnac, butter, salt, antioxidants (ascorbic acid and E-385).
Gluten free. Contains fish and dairy (lactose).

Serving Suggestions

• Heat gently over low heat in a saucepan, avoiding boiling.
• Garnish with croutons, cooked prawns, or langoustine pieces.
• Finish with a swirl of cream for an elegant presentation.
• Serve chilled by blending with two or three ice cubes for a refreshing option.
• Ideal as a refined starter or light main course.