Finnia is a small-batch, artisan chocolate maker rooted in bean-to-bar craft chocolate traditions on Manitoulin Island in Northern Ontario, Canada. The company was founded with a passion for complete control over the chocolate-making process — from sourcing raw cacao beans ethically to handcrafting finished bars in their own facility — aligning with the broader bean-to-bar movement that values traceability, quality, and flavour nuance over industrial production methods.

The Peanut Butter Extreme Dark Chocolate Bar reflects this philosophy. It starts with Finnia’s signature 80 % Canadian maple dark chocolate, produced entirely in-house using beans that are roasted, refined, and conched to develop rich character. The intense dark chocolate is paired with organic smooth peanut butter and a hint of sea salt, with a sprinkling of pure Canadian maple flakes adding subtle sweetness and texture without refined cane sugar.

More than just a flavour combination, this bar showcases the brand’s dedication to natural ingredients and creative craftsmanship. Its deep cocoa profile balances the earthy richness of peanut butter, offering both an indulgent treat and a testament to thoughtful chocolate-making rooted in place and process.

Some products arrive quietly. Others announce themselves the moment you open the lid. This is firmly the latter.

Bonilla a la Vista Potato Chips are a cult classic in Spain for a reason. Made in small batches on the Galician coast, these are potatoes treated with the kind of respect usually reserved for great seafood. Thick cut, beautifully irregular, and fried slowly until golden, they deliver a crunch that is both assertive and clean, never greasy, never heavy.

The ingredient list tells the whole story, and there is nowhere to hide. Carefully selected potatoes, sliced fresh. High quality olive oil used for frying, chosen for stability and flavour rather than cost. Sea salt added with restraint, enhancing the potato rather than overwhelming it. No preservatives. No flavourings. No shortcuts.

What sets Bonilla apart is texture and balance. Each chip has substance without density, crisp edges with a soft centre, and a natural sweetness that only comes from proper potatoes and patient frying. The olive oil gives a subtle roundness rather than an oily finish, making these dangerously easy to keep eating.

The iconic tin is not a gimmick. It protects the chips, keeps them intact, and makes this a genuinely shareable luxury, whether on a table with jamón and vermut, next to a tin of conservas, or eaten straight from the container when no one is watching.

This is not just a potato chip. It is one of the great snacks of Spain, and we have been waiting a long time to finally have it on our shelves.

This is one of those products that stops people mid-sentence at the table.

Produced in Andalusia by Herpac, this Yellowfin tuna is a masterclass in restraint, balance, and confidence. Thick, generous cuts of responsibly sourced yellowfin are gently cooked to preserve their natural texture, then paired with Pedro Ximénez in a way that enhances rather than dominates.

The ingredient list is deceptively simple, and that is exactly the point. Yellowfin tuna, olive oil, Pedro Ximénez wine, and salt. No stabilisers. No sweeteners. No masking flavours. The sweetness comes solely from the Pedro Ximénez itself, a naturally sweet fortified wine made from sun-dried grapes, bringing notes of raisin, fig, and caramel without tipping into syrupy territory.

What makes this tin special is the contrast. The tuna is meaty, clean, and savoury, with a firm yet yielding bite. The Pedro Ximénez adds a gentle sweetness and depth, rounding out the fish and creating a subtle glaze that clings to each piece. It is rich but composed, luxurious without being heavy.

This is not a spread or a pâté. These are proper fillets, meant to be eaten as they are. Serve it with good bread, a few toasted almonds, or simply alongside roasted peppers. It also shines on a charcuterie board, offering something unexpected next to cured meats and cheeses.

Elegant, bold, and quietly indulgent, this is conserva for people who think they have tried it all.

Some products arrive quietly. Others announce themselves the moment you open the lid. This is firmly the latter.

Bonilla a la Vista Potato Chips are a cult classic in Spain for a reason. Made in small batches on the Galician coast, these are potatoes treated with the kind of respect usually reserved for great seafood. Thick cut, beautifully irregular, and fried slowly until golden, they deliver a crunch that is both assertive and clean, never greasy, never heavy.

The ingredient list tells the whole story, and there is nowhere to hide. Carefully selected potatoes, sliced fresh. High quality olive oil used for frying, chosen for stability and flavour rather than cost. Sea salt added with restraint, enhancing the potato rather than overwhelming it. No preservatives. No flavourings. No shortcuts.

What sets Bonilla apart is texture and balance. Each chip has substance without density, crisp edges with a soft centre, and a natural sweetness that only comes from proper potatoes and patient frying. The olive oil gives a subtle roundness rather than an oily finish, making these dangerously easy to keep eating.

The iconic tin is not a gimmick. It protects the chips, keeps them intact, and makes this a genuinely shareable luxury, whether on a table with jamón and vermut, next to a tin of conservas, or eaten straight from the container when no one is watching.

This is not just a potato chip. It is one of the great snacks of Spain, and we have been waiting a long time to finally have it on our shelves.

A true Andalusian classic, produced in Barbate by Herpac, one of Spain’s most respected names in cured tuna. This mojama is made from premium yellowfin tuna, carefully salted and air-dried following a traditional process that concentrates flavour while preserving elegance and structure.

The texture is firm yet yielding, with a deep savoury profile that is intense but never aggressive. Extra dry in style, it delivers clean salinity and a long, refined finish, closer in spirit to fine cured meats than to anything recognisably “fishy.”

Serve thinly sliced, ideally at room temperature. A drizzle of good extra virgin olive oil, a few Marcona almonds, or some ripe tomato is all it needs. It also works beautifully as part of a charcutería-style board, offering contrast and depth alongside cheeses and cured meats.

This is a product rooted in place and tradition, where technique matters as much as raw material. Serious, precise, and unmistakably Spanish.

Net weight: 80g

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

A standout expression of bluefin tuna, prepared in Santoña with precision and restraint. This ventresca is taken from the belly of wild bluefin tuna, prized for its tenderness and natural richness.

The texture is soft and yielding, with a clean, rounded flavour that comes from careful curing and high-quality extra virgin olive oil. There is depth here without heaviness, and balance rather than excess, allowing the quality of the fish to speak clearly.

Best enjoyed simply. Serve with roasted piquillo peppers, ripe tomatoes, or good bread, or let it elevate a composed salad where the tuna becomes the focus. It also works beautifully in warm preparations, added at the last moment to preserve its character.

Refined, understated, and deeply satisfying. A product chosen for those who appreciate precision over spectacle.

115g

A quietly beautiful apple jam made with care and restraint. Ermita focuses on purity of fruit, allowing the natural sweetness and gentle acidity of the apple to take centre stage rather than masking it with excess sugar.

Smooth, fragrant, and well balanced, this is a jam that feels at home on the breakfast table but truly comes into its own with cheese. It pairs beautifully with aged Manchego, blue cheeses, or washed-rind styles, where its freshness cuts through richness. It also works effortlessly with yogurt, pastries, or simply spread on warm toast.

Nothing artificial, nothing excessive. Just honest fruit flavour, thoughtfully made and incredibly versatile.

Net weight: 280g

These are anchovies for people who understand anchovies. Sourced and prepared in Santoña, the spiritual home of Spanish anchovy craftsmanship, El Capricho treats each fillet with the patience and precision this product deserves.

Hand-filleted, carefully cured, and packed in olive oil, the result is clean, savoury, and deeply umami without harshness or excess salt. The texture is silky, the flavour long and rounded, and each fillet holds its shape beautifully.

Serve simply on warm toast with butter, alongside roasted peppers, or as the backbone of a proper anchovy moment with tomatoes and olive oil. They also elevate salads, pasta, and anything that benefits from depth and salinity done properly.

This is not background anchovy. This is centre-stage anchovy.

Net weight: 115g

M POSTAL CODES IN TORONTO ONLY

Gluten-Free · Oven or Air Fryer

Crisp and golden on the outside with a luxuriously creamy interior, these croquetas take inspiration from the iconic Spanish tapa that has been celebrated across Spain’s bars and kitchens for generations. Unlike simple potato bites, authentic Spanish croquetas are built on a smooth béchamel base that carries the rich flavour of blue cheese and the satisfying crunch of toasted walnuts. This contrast of textures is part of what makes them unforgettable — crisp enough to bite into yet soft and indulgent within.

The blue cheese lends deep, tangy, savoury notes that pair beautifully with the slightly sweet, earthy character of the walnuts, creating a balanced and sophisticated taste. These croquettes echo classic Spanish comfort food — envisioned as a tapa to enjoy with good company, a chilled glass of wine, or alongside marinated olives and other small plates.

Pre-fried for convenience and designed to cook straight from frozen, they deliver restaurant-quality results at home. Whether you choose the oven, air fryer, or fryer, you’ll get a beautifully textured bite that celebrates the best of artisanal snack culture.

How to prepare
Cook directly from frozen.

• Air fryer: 200°C for 7 minutes. Rest briefly before serving.

• Oven: Preheat to 200°C. Bake for 10 minutes. Rest briefly before serving.

• Deep fry: 190°C for approximately 2½ minutes. Rest before serving.

Storage
Keep frozen at below −18°C.

Includes
8 blue cheese and walnut croquettes (200g)

Acorn-Fed Iberian Ham Bone-In · 32 Months
Red Label · Redondo Iglesias

A true icon of Spanish charcutería. This acorn-fed Iberian ham weighs approximately 7 to 7.5 kg and comes from free-range Iberian pigs that roam the dehesa and feed on acorns during the montanera. It is naturally cured for 32 months in traditional cellars in the Sierra de Candelario, Salamanca, where time and altitude shape its remarkable depth of flavour, silky texture, and lingering aroma.

Made without additives and using only 100% natural ingredients, this ham is certified by Certifood, guaranteeing its authenticity as a genuine Iberian product. This is a ham for those who appreciate provenance, patience, and true craftsmanship.

Suitable for a gluten-free diet.

Storage and care

Store in a cool, dry place, ideally between 15°C and 20°C (59°F to 68°F). Avoid direct light and heat sources, and keep humidity low to prevent mould.
Use a proper ham stand to keep the leg stable and to ensure clean, precise slicing.

After cutting, protect the exposed surface by covering it with a clean cloth or food-grade paper to prevent drying. Avoid plastic wrap.

Includes
1 bone-in Iberian acorn-fed ham, 50% Iberian breed
Cured 32 months
Producer: Redondo Iglesias
Approximate weight: 7 to 7.5 kg

The medium ceramic grater plate is more than just a kitchen accessory: it’s a versatile cooking tool and a piece of handmade Spanish pottery that blends tradition, design, and practicality.

Specially crafted in the south of Spain, this artisanal kitchenware is made from durable, high-quality ceramic, offering a product that is both functional and beautiful. With its ergonomic design, this garlic grater plate makes it effortless to grate garlic, ginger, cheese, chocolate, pistachio, strawberry, nutmeg, or even zest lemon and orange peel.

Perfect for preparing sauces, dressings, stir-fries, marinades, compotes, or baby food, it’s safe enough for children to use with no risk of cuts, a unique feature that makes it a true must-have kitchen gadget. Unlike metal graters, this Spanish ceramic grater does not oxidize food, preserving the natural flavor, aroma, and freshness of ingredients. Dishwasher and microwave safe, it is also very easy to clean, making it one of the most practical kitchen accessories you can own.

Nazarena Sardines in Olive Oil are a true Portuguese pantry classic. Carefully prepared and preserved in olive oil, these sardines offer clean flavour, gentle richness, and a pleasingly firm texture that makes them endlessly versatile at the table.

Produced under the Nazarena name, the tins are instantly recognisable for their vintage-inspired design, based on a 1950s tourism poster originally published by Portugal’s National Secretariat of Information to promote Portuguese culture and products. It is a nod to a time when food, design, and national identity were closely intertwined.

These sardines have also been recognised with a Pantry Award, reinforcing their reputation as a reliable, well-made staple that belongs in every serious cupboard.

How to enjoy them:
Serve simply on warm toast with tomato and sea salt. Add to a lemony pasta with parsley and chilli. Or pair with boiled eggs, roasted peppers, and good bread for an easy, satisfying lunch.

Net weight: 120 g / 4.2 oz

Santa Catarina Gourmet Tuna with Fennel in Olive Oil showcases the purity and precision of Azorean fishing traditions. Made using skipjack tuna caught by sustainable pole & line methods off São Jorge Island in the Açores, each fillet is gently prepared, lightly salted, and preserved in olive oil with aromatic fennel for a clean, elegant finish.

Produced by Santa Catarina, this tuna comes from one of the most responsible fisheries in the world. Pole & line fishing is entirely artisanal and highly selective. Fishermen locate tuna visually, cut their engines, and use water sprays to mimic fleeing bait fish, drawing the tuna close without disturbing the surrounding ecosystem. Each fish is caught individually, avoiding bycatch and ensuring only mature tuna are selected.

The result is firm, flaky tuna with natural sweetness and clarity, enhanced rather than masked by fennel and olive oil.

How to enjoy it:
Serve simply with boiled new potatoes, olive oil, and fresh herbs. Flake through a fennel, orange, and olive salad. Or layer onto toasted sourdough with a little lemon zest and cracked black pepper for an effortless lunch.

Net weight: 120 g

Nuri Mackerel in Olive Oil is a benchmark of traditional Portuguese canning. Each fillet is carefully selected, hand-packed, and preserved in high-quality olive oil to maintain its natural texture and clean, savoury flavour.

Produced by Pinhais & Cª Lda in Matosinhos, Portugal, Nuri has been operating for over a century using the same small-batch methods. Nothing is rushed. The fish is cooked before canning, never after, resulting in firm, flaky mackerel with depth and balance rather than heaviness. The name Nuri, meaning “shine,” reflects the clarity and quality that defines every tin.

How to enjoy it:
Serve simply on toasted sourdough with roasted red peppers and a squeeze of lemon. Flake through a warm potato and green bean salad with capers and parsley. Or pair with sliced tomatoes, good olive oil, and a glass of crisp white wine for an effortless conserva plate.

Net weight: 125 g

Nuri Extra Spiced Sardines in Olive Oil are a bold expression of traditional Portuguese canning, where spice is used to enhance rather than overpower the fish. Plump sardines are carefully prepared and packed with olive oil, cucumber, chilli, carrot, bay leaf, cloves and black pepper, creating gentle warmth and aromatic depth that builds slowly on the palate.

Produced by Pinhais & Cª Lda in Matosinhos, these sardines are still made using time-honoured methods refined over more than a century. The name Nuri, derived from the Arabic word for “shine,” reflects the clarity, balance and precision that define every tin.

How to enjoy them:
Serve straight from the tin with crusty bread and salted butter. Add to a tomato and onion salad with a splash of sherry vinegar. Or gently warm and spoon over boiled potatoes, finishing with parsley and a little of the spiced olive oil from the tin.

Ingredients: Sardines (72%), olive oil (21%), cucumbers, peppers (3%), carrots, salt, cloves, black pepper, bay leaf
Net weight: 125 g

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.

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

These are olives with attitude. García’s Chupadedos-style olives are named exactly as they should be eaten. Straight from the bowl, fingers involved, brine dripping, no apologies.

Firm, meaty Spanish olives marinated in a bold, savoury dressing with garlic, herbs, and spices, delivering a punchy balance of salt, acidity, and warmth. They are intensely moreish, the kind of olives that disappear far quicker than planned and leave you reaching back for “just one more.”

Perfect for aperitivo hour, alongside charcutería and cheese, or served as part of a proper tapas spread. They also work beautifully chopped through salads or spooned generously next to grilled meats and fish.

Uncomplicated, full of character, and impossible to ignore. These are olives that earn their place on the table.

Net weight: 860g

Real Conservera Española is considered one of the greatest conserva producers in Spain, admired worldwide for its exceptional craftsmanship, strict sourcing standards, and deep respect for Galician culinary tradition. Their Scallops Galician Style elevate this heritage to gourmet perfection.

Made with authentic Cambados scallops, regarded as some of the finest in the world, this dish is prepared with outstanding care. Each scallop is cooked gently to preserve its natural sweetness and delicate texture, then wrapped in a traditional salsa a la gallega made from olive oil, onion, tomato, wine, salt and garlic. The recipe is intentionally humble, rooted in the wisdom of local fishermen and cooks, and prepared slowly to achieve a sauce that feels comforting, silky and profoundly Galician.

This delicacy speaks to the soul of Galicia, the Camino de Santiago, and the maritime culture of the Rías Baixas. It can be enjoyed straight from the tin at room temperature or warmed briefly in a bain marie to awaken all its aromas.

Ingredients
Scallops and Galician sauce (olive oil, onion, tomato sauce, wine [sulphites], salt, garlic).
Contains molluscs and sulphites.

Tasting Note
Tender scallops with gentle sweetness, wrapped in a smooth, aromatic sauce that captures the essence of the Galician coast.

Serving Suggestions

• Serve warm with crusty bread to celebrate the sauce.
• Pair with white rice, roasted potatoes or sautéed greens.
• Top crostini for an elegant tapa.
• Enjoy alongside Albariño or Godello for a perfect regional pairing.

Real Conservera Española is recognised as one of the most prestigious conserva producers in Spain, admired globally for its craftsmanship, sourcing excellence, and deep respect for traditional methods. Their Costera Edition Albacore Tuna Loins embody everything that makes this house exceptional.

The Costera campaign marks the peak of the Atlantic albacore season, when Thunnus alalunga reaches its ideal fat content and flavour. Only the highest quality line-caught fish are selected, ensuring loins of perfect texture and remarkable purity. Each piece is cleaned, cut, and hand-packed with absolute precision to preserve the tuna’s structure and natural elegance.

This format features a generous 320g weight, containing beautifully aligned, premium-grade loins designed for entertaining, professional kitchens, or for those who appreciate the very best conservas. The tuna is submerged in high-quality olive oil which enhances tenderness and allows the flavours to mature gracefully over time.

Tasting Note
A luminous, homogeneous pearly colour. A gentle, balanced marine aroma. Firm yet juicy texture with a clean, lingering finish.

Ingredients
Albacore tuna, olive oil, salt.

Serving Suggestions

• Serve as a centrepiece on a platter with tomatoes, onions, and extra virgin olive oil.
• Pair with roasted peppers, white asparagus, or new potatoes.
• Use in high-end salads, rice dishes, or as part of a gourmet tapas selection.
• Enjoy simply on crusty bread to appreciate the purity and finesse of the fish.
• Ideal for dinner parties or charcutería-style boards

Real Conservera Española is regarded as one of Spain’s most exceptional conserva houses, consistently ranked among the world’s finest for its dedication to craftsmanship, sustainable sourcing, and the extraordinary flavour of its seafood. Their Selección 1920 line represents the pinnacle of their work, and these Fried Mussels in Escabeche are a perfect example of why the brand is so revered.

Made exclusively with Galician Mytilus galloprovincialis mussels from the Rías, each piece is sourced at peak season when the meat is plump, flavourful, and naturally rich. The mussels are first cooked, then lightly fried in olive oil to intensify their aroma and deepen their texture. They are finally marinated in a refined escabeche, a traditional Spanish sauce that balances vinegar, paprika, and spices to create a bright, savoury, incredibly moreish result.

The Selección 1920 edition highlights only the finest calibre of mussels, hand-packed with precision to preserve their structure and the integrity of the marinade. The result is a delicacy that tastes both luxurious and deeply traditional.

Tasting Note
Firm, juicy mussels with a warm copper hue. Balanced acidity from the escabeche, a gentle smokiness from the frying, and a lingering savoury finish.

Ingredients
Mussels, olive oil, escabeche marinade (vinegar, spices), salt.

Serving Suggestions

• Serve on warm potatoes with paprika and olive oil.
• Pair with crusty bread or toasted brioche to absorb the sauce.
• Add to salads or rice dishes for a gourmet lift.
• Enjoy straight from the tin with chilled Albariño.