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)

IF YOU ARE LOCATED OUTSIDE OF ONTARIO OR QUEBEC- PLEASE SELECT URGENT SHIPPING AT CHECKOUT, EVEN IF FREE SHIPPING IS AN OPTION

The Acorn-Fed Iberian Salchichón from Señorío de Montanera is a premium cured sausage that embodies the essence of Spanish charcuterie. Weighing in at 1.3kg, this generous portion of salchichón is made from the finest cuts of 100% Ibérico pigs, raised on a diet rich in acorns during the Montanera season. This traditional diet imparts a unique flavor profile that is rich, nutty, and deeply aromatic, setting it apart from other cured sausages.

Handcrafted with meticulous care, the salchichón is seasoned with a perfect blend of garlic, black pepper, and paprika, giving it a delicate balance of savory, spicy, and slightly smoky notes. The curing process is slow and natural, ensuring the sausage develops its characteristic deep flavor and smooth, melt-in-the-mouth texture.

Whether enjoyed as part of a charcuterie platter, sliced thinly and paired with crusty bread and cheese, or served as a snack, this Acorn-Fed Iberian Salchichón offers a true taste of Spain. Its high-quality ingredients, traditional craftsmanship, and rich flavor make it an indulgent treat for any occasion. Perfect for those who appreciate the art of fine charcuterie, it’s a must-have for food lovers and connoisseurs alike.

Made from richly marbled Ibérico pork, these Iberiq Speducci offer an easy, delicious way to enjoy one of Spain’s most prized meats at home. Cut into generous pieces and threaded onto skewers, they are ideal for a quick grill, barbecue or hot pan—simple to cook, but with the flavour and tenderness that makes Ibérico so special.

Ibérico pork is known for its fine intramuscular fat, which melts gently as it cooks, keeping the meat exceptionally juicy while adding a deep, savoury richness. These speducci develop a beautifully caramelised exterior over high heat, while remaining tender and succulent within. Their flavour is naturally more rounded and nutty than conventional pork, with a satisfying, almost buttery finish.

For best results, cook from room temperature over a high heat, turning regularly until golden and lightly charred at the edges. Avoid overcooking; Ibérico is at its best when still juicy in the centre. A pinch of flaky sea salt and a squeeze of lemon are often all they need.

Serve them as a tapas-style centrepiece alongside roasted peppers, patatas bravas, grilled asparagus or a sharp tomato salad. They are also excellent tucked into warm flatbread with alioli and pickled onions, or served with a simple green salad for an effortlessly impressive dinner. Small in size but full of character, Iberiq Ibérico Pork Speducci bring the unmistakable taste of Spain’s exceptional Ibérico pork straight to the barbecue.

Lágrimas Ibéricas are one of Spain’s wonderful lesser-known butcher’s cuts. Their name translates as “tears”, describing the long, narrow pieces of Ibérico pork found between the ribs. Known in English as pork rib fingers, these richly marbled pieces have the remarkable depth of flavour that makes fresh Ibérico pork a favourite in Spanish kitchens.

Unlike ordinary lean pork, lágrimas contain fine seams of intramuscular fat that soften as they cook. The result is exceptionally succulent meat with delicious golden edges when prepared over a barbecue, plancha or in a cast-iron pan. A generously sized piece makes a beautiful main course, shared between diners or served as part of a Spanish grill.

Keep the preparation straightforward. Pat the meat dry, season with sea salt and black pepper, then sear to build colour. Continue cooking until the pork is safely cooked through, checking with a meat thermometer, and rest before slicing. Serve with good olive oil, rosemary and a little lemon, alongside patatas bravas, roasted piquillo peppers or pan con tomate.

Sold as ONE substantial raw, boneless Ibérico pork piece, approximately 500–550 g per pack. These are natural butcher’s cuts, so individual weights vary. The original supplier invoice gives an average of approximately 536 g per piece. Supplied frozen; thaw in the refrigerator and follow the individual pack label for net weight, storage and use-by information. PERISHABLE: urgent temperature-controlled shipping is required outside Toronto M postal codes. Product images are AI-generated illustrations and cooking suggestions, not photographs of the exact piece supplied.

Whole boneless jamón | 100% Ibérico | Acorn-fed bellota | Extremadura, Spain

All the pleasure of a great Spanish jamón, in a piece ready for your own slicing. EXTREM’s boneless ham makes an exceptionally generous centrepiece for a long lunch, a serious tapas evening or a kitchen that likes to keep something rather special on hand.

From the dehesa of Extremadura

Based in Herreruela, Cáceres, EXTREM Puro Extremadura oversees its production from the countryside to the curing cellar. Purebred Ibérico pigs are acorn-finished during the montanera season, with the oak-studded dehesa at the heart of the producer’s story.

This is the hind-leg jamón, with the bone removed for easier portioning and slicing. The producer lists 42–48 months of natural curing for its boneless jamón; individual batch details follow the product label. Expect a savoury, gently nutty character and supple, finely marbled fat.

Choose your piece

Select your preferred weight from the options above. Each option represents an individually weighed whole boneless ham, and the displayed price is for that selected piece. This is a whole ham for slicing, rather than a pack of pre-sliced jamón.

At the table

Cut fine slices and let the serving portion lose its fridge chill. Arrange loosely on a plate and try the first slice on its own. Then bring out good bread, picos or a little pan con tomate. Our suggestion is a dry fino or manzanilla, or a crisp glass of cava. Keep the accompaniments simple and let the ham enjoy its moment.

Storage and delivery

Keep refrigerated and follow the pack’s storage and use-by instructions. Cut only what you plan to serve and protect the remaining piece. Select urgent shipping for delivery outside Toronto M postal codes.

The first image shows the boneless product. Secondary images are genuine EXTREM producer photography and serving suggestions; trays, wine and other foods are not included.

Meet the producer: Read our EXTREM story on The Hog’s Blog, including its chef collaborations, El Corte Inglés connection, and the differences between jamón and paleta.

Whole boneless piece | 5.443 kg (12 lb) | 100% Ibérico | Grain-fed cebo | Made in Spain

A ham for the centre of the table and the centre of the conversation. BEHER’s boneless jamón brings the pleasure of a whole Spanish ham to a format that is easier to portion and slice, with no bone to work around.

Produced by the Hernández family in Guijuelo, this is jamón de cebo 100% Ibérico: cured hind-leg ham from purebred Ibérico pigs. The 100% Ibérico designation describes the breed; cebo identifies the grain-fed category. This ham is not acorn-fed bellota.

Bring it out for a generous tapas spread, a celebratory table or a kitchen that enjoys slicing its own Spanish ham. The whole boneless format lets you prepare fine slices as you need them.

At the table

Slice finely and let the serving portion lose its fridge chill. Start with a few slices on their own, then add crusty bread or picos. For an especially generous aperitivo, put olives and a glass of dry Spanish wine alongside.

Storage and delivery

Keep refrigerated and follow the pack’s storage and use-by instructions. This is a whole boneless ham, not a pack of sliced ham. Select urgent shipping for delivery outside Toronto M postal codes.

The first photograph is BEHER’s boneless cebo de campo product image. Secondary photographs illustrate the wider BEHER story, serving and production; bone-in carving images show the producer’s craft.

Meet the producer: Read our BEHER story on The Hog’s Blog.

IF YOU ARE LOCATED OUTSIDE OF ONTARIO OR QUEBEC- PLEASE SELECT URGENT SHIPPING AT CHECKOUT, EVEN IF FREE SHIPPING IS AN OPTION

The Acorn-Fed Iberian Salchichón from Señorío de Montanera is a premium cured sausage that embodies the essence of Spanish charcuterie. Weighing in at 1.3kg, this generous portion of salchichón is made from the finest cuts of 100% Ibérico pigs, raised on a diet rich in acorns during the Montanera season. This traditional diet imparts a unique flavor profile that is rich, nutty, and deeply aromatic, setting it apart from other cured sausages.

Handcrafted with meticulous care, the salchichón is seasoned with a perfect blend of garlic, black pepper, and paprika, giving it a delicate balance of savory, spicy, and slightly smoky notes. The curing process is slow and natural, ensuring the sausage develops its characteristic deep flavor and smooth, melt-in-the-mouth texture.

Whether enjoyed as part of a charcuterie platter, sliced thinly and paired with crusty bread and cheese, or served as a snack, this Acorn-Fed Iberian Salchichón offers a true taste of Spain. Its high-quality ingredients, traditional craftsmanship, and rich flavor make it an indulgent treat for any occasion. Perfect for those who appreciate the art of fine charcuterie, it’s a must-have for food lovers and connoisseurs alike.