Cinco Jotas ham, hailing from the town of Jabugo, Spain, is revered as one of the finest Iberian hams in the world. What sets it apart is its lineage—made exclusively from purebred, free-range Iberian pigs that roam oak forests, feeding on acorns during the “montanera” season. This acorn-rich diet gives the ham its unparalleled nutty flavor and distinctive aroma.

The curing process is another key to its excellence. It can take up to five years, during which time the ham is meticulously aged in natural cellars, allowing the flavors to deepen and intensify. The result is a melt-in-your-mouth texture with rich, complex flavors—balancing sweet, salty, and savory notes that linger long after the first bite.

Cinco Jotas is a celebration of Spanish heritage and artisanal craftsmanship. Every step, from the pigs’ care to the traditional curing process, is carried out with precision and passion. It’s not just a ham, but an experience of luxurious indulgence, making it highly coveted by chefs and food lovers worldwide. For many, it’s the pinnacle of jamón ibérico, and once tasted, it leaves an unforgettable impression.

At Spanish Pig, we’re delighted to offer an exceptional tasting experience for lovers of fine cured meats: the Monte Nevado Jamón Trio. This exclusive set brings together three of Spain’s most iconic hams, each hand-carved to order for perfect texture and flavour.

The journey begins with 100g of Serrano ham, cured for 24 months—a beautifully balanced ham with delicate saltiness and a tender, savoury profile. Next is 100g of Iberico de Cebo, cured for two years. Richer and deeper in flavour, this ham offers that signature Iberico nuttiness and marbled texture that lingers on the palate. Finally, the crown jewel: 100g of Iberico de Bellota, acorn-fed and cured for an incredible four years. Intensely aromatic, buttery, and complex, this is jamón at its most exquisite.

Individually, these hams would cost $130—but we’re offering this beautifully curated trio for just $99, making it an ideal introduction to the diversity of Spain’s cured ham tradition, or a luxurious gift for any gourmet.

All three are produced by Monte Nevado, one of Spain’s most respected ham houses, and carved by hand here at Spanish Pig for a truly artisanal finish.

And if this trio leaves you wanting more, we invite you to explore the rest of our jamón collection—a world of melt-in-your-mouth masterpieces waiting to be discovered. Each one tells its own story of time, care, and tradition—ready to be savoured, shared, and remembered.

Introducing the Ibérico de Bellota Tasting Trio – a luxurious selection created by Spanish Pig to highlight the rich diversity of Spain’s finest cured ham. This curated box includes three distinct hand-carved servings, offering a true connoisseur’s journey through the world of jamón ibérico de bellota.

First, you’ll enjoy 70g of Cinco Jotas (5J) Paleta Ibérica de Bellota — that’s shoulder ham from purebred Ibérico pigs raised on acorns and free-roaming in the dehesas of Jabugo. Shoulder ham is slightly more intense and marbled, giving a wonderfully rich and savoury bite.

Next is 100g of Montenevado Jamón Ibérico de Bellota, hand-carved and cured in the mountain air of the Sierra de Guadarrama. With a balanced, nutty depth and a melt-in-your-mouth texture, this ham offers a beautiful contrast to the 5J, showing how different terroirs and curing methods influence flavour.

Rounding out the trio is 50g of classic Cinco Jotas (5J) Jamón Ibérico de Bellota, hand-carved for the most elegant experience. Delicate, buttery, and nuanced, it’s the gold standard of Spanish ham.

Whether you're hosting a tasting, gifting a foodie, or indulging in a solo moment of Spanish luxury, this set delivers unmatched quality and craftsmanship in every slice. Just add bread, manchego, and a glass of wine — no passport required.

*Does not include bread, olives or other items appearing in the photography.

Los Peperetes Percebes (Gooseneck Barnacles) are one of the true delicacies of the Galician coast—rare, dramatic, and utterly unforgettable. Harvested by hand from the wave-battered rocks of the Atlantic shoreline, percebes are not just seafood; they’re an adventure, a testament to the bravery of the percebeiros who risk life and limb to collect them at low tide.

Peperetes captures the essence of this wild delicacy in each carefully packed tin. The barnacles are cooked simply in seawater, preserving their pure, saline flavour and distinctive texture. The result is intensely oceanic—briny, slightly sweet, with a deep mineral richness that evokes crashing waves and rugged coastlines. There’s nothing quite like it.

Each tin is prepared with the utmost care, selecting only the finest specimens and preserving their natural appearance and texture. Though traditionally eaten fresh, Los Peperetes has perfected the technique of canning percebes without compromising their character—making this a rare opportunity to try one of Spain’s most elusive seafood treasures in the comfort of your own home.

This conserva is best enjoyed simply: opened and served at room temperature, perhaps with a glass of Albariño or a crisp Manzanilla to complement its maritime character. The flavour is so striking, it needs no accompaniment—just curiosity and a sense of occasion.

Recognised with accolades for its commitment to quality and authenticity, Los Peperetes continues to set the benchmark for premium conservas. Their Percebes are a shining example of how tradition, craftsmanship, and nature come together in one small, extraordinary tin.

For the adventurous palate or the curious foodie, Peperetes Percebes offer a true taste of the Atlantic—raw, refined, and absolutely unforgettable.

Ingredients: Barnacles (crustacean shellfish), water, salt. May contain traces of fish and molluscs.

Storage: Keep in a cool, dry place. Once opened, keep refrigerated and consume in 3 days.

Cambados Gourmet Heart Cockles are among the most prized treasures to come from the Galician coast. Harvested by hand from pristine tidal estuaries, these tiny jewels are selected for their purity, firmness, and exceptional flavour. Each tin represents the highest standard of Spanish canning tradition, where only the most delicate and perfectly sized cockles make the cut. Lightly preserved in their own brine, they carry a clean, fresh taste of the sea with a natural sweetness that sets them apart from ordinary conservas. The texture is tender yet pleasantly taut, offering a bite that feels both luxurious and effortless.

What makes Cambados heart cockles so special is the meticulous artisan process. Every step is done carefully to protect their natural beauty. They are a favourite among seafood lovers who appreciate finesse and subtlety rather than intensity.

Serving suggestion

Serve well chilled, straight from the tin, on a chilled plate. Add a touch of freshly squeezed lemon, a sprinkle of chopped parsley, and pair with thin slices of good crusty bread. For a true Galician experience, enjoy them with a crisp Albariño. They also shine as the star topping of a simple seafood salad.

Ingredients: Cockles (30-40 per tin), water and salt. 100% Natural. No additives or preservatives

Weight: 111g metal tin.

“Conservas de Cambados” is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life. This area is particularly suitable for harvesting clams, cockles, mussels, and other bi-valves. The Spanish believe canned seafood is a delicacy to be shared and enjoyed! They take great pride, and great care, to harvest the best seafood and package it with the utmost care. The result is the purest, most delicate, and exquisite tasting seafood on the planet! A true delicacy.

Across Spain it is a tradition to offer canned seafood as a delicacy at restaurants and bars. Great care is taken to prepare and package this delectable seafood in perfect condition, so that when you open a tin you are experiencing the true flavor of fresh seafood. The seas off the coast of Galicia in Northwest Spain are cool and rich in nutrients, making them an incredible fishing ground. “Conservas de Cambados” is located close to one of Spain’s largest Rías (estuaries), known as the 'Ría de Arousa'. Their facilities are very close to where the seafood is harvested, so they are able to use the freshest squid and shellfish available.

In Spain canned seafood has long been served in restaurants, bars and in the home as a gourmet dish. Cockles, or Berberechos, are small edible salt water clams that are handpicked along the coast of the Galician region in northwestern Spain. The process of hand picking ensures that only the best in size and quality are used. Careful attention is paid to processing & packaging so that you are able to enjoy a beautiful tin of shellfish in its sweet fresh salt water from the Rias Gallegas in your own home. The Berberechos are ready to eat right from the can, no cooking necessary. Peel back the lid and serve with small tapas items such as Jamón Serrano, almonds, and crusty bread.

* Gluten free

Baby eels, or Angulas as they are called in Spain, are one of the most luxurious seafood delicacies of Spain. These mild, tender baby eels are carefully prepared in olive oil with a touch of heat coming from red peppers. Served hot, they are one of the most distinctive & delicious tapas you will ever try. 

These tiny eels are harvested by net from the streams of northern Spain. They are then carefully cooked in olive oil to preserve the delicate flavor and texture of the precious baby eels.

Heat the angulas over low heat, or heat the unopened tin in a hot water bath. Serve with crusty bread and a delicious glass of Albariño wine from Galicia.

* Gluten free

Los Peperetes Snow Crab (Cangrejo de Nieve) offers a taste of the pure, delicate sweetness that only the finest seafood can provide. Sourced from the cold, pristine waters of the Atlantic, these snow crabs are hand-harvested at their peak, ensuring the highest quality and most succulent flesh. Each leg is carefully selected and packed to preserve the natural sweetness and tenderness of the meat, making this a true delicacy for seafood lovers.

What sets Los Peperetes apart is their dedication to preserving the crabs' natural flavours. The snow crab is lightly steamed and then delicately packed in a high-quality brine or olive oil, ensuring that every bite is full of the sea’s freshness without being overly seasoned. The meat is tender and slightly sweet, with a clean, crisp texture that makes it a joy to eat on its own or as part of a larger dish.

Perfect for those who appreciate subtle, high-quality seafood, Los Peperetes Snow Crab is a luxurious treat that can be enjoyed in a variety of ways. Serve it straight from the tin, perhaps with a squeeze of lemon, or use it to elevate your seafood salads, pasta dishes, or risottos. It’s also wonderful on its own as part of a tapas platter or paired with a light, chilled white wine like Albariño.

With Los Peperetes Snow Crab, you’re not just getting a tin of crab; you’re getting a beautifully crafted, premium seafood experience that captures the essence of the Atlantic’s finest offerings. Rich, sweet, and utterly indulgent, it’s a must-try for those who seek the best in gourmet conservas.

Experience the pinnacle of Spanish gastronomy with Extrem Puro Ibérico Hand-Carved Jamón de Bellota, available exclusively at Spanish Pig. Crafted in the heart of Extremadura, this extraordinary ham comes from purebred Ibérico pigs raised free-range on ancient oak pastures, feeding on acorns (bellotas) during the montanera season. Each ham is then slow-cured for over 36 months in the fresh mountain air of the Sierra de Hornachos, resulting in a masterpiece of texture, aroma, and depth of flavour.

The result is nothing short of sublime — ruby-red slices with delicate marbling that melts luxuriously on the palate. Expect a perfect balance of sweetness, nuttiness, and umami, followed by a long, elegant finish that speaks of the land and tradition it was born from. Every piece is hand-carved by master cortadores to preserve its integrity, ensuring the authentic experience of a true Spanish jamón de bellota.

Presented in vacuum-sealed packs for maximum freshness, this is the finest expression of Ibérico ham — indulgent yet refined, perfect for gifting, entertaining, or simply elevating an evening at home with a glass of Spanish red wine.

With Spanish Pig’s exclusive Canadian rights to Extrem Puro Ibérico, this is your only opportunity to enjoy one of Spain’s most prestigious and sought-after hams without boarding a plane. A taste of Extremadura’s best, now available right here in Canada.

Pure. Exquisite. Unmistakably Ibérico.

YOU MUST SELECT URGENT SHIPPING AT CHECKOUT

Rubia Gallega Sirloin Steaks – Legendary Flavour, Spanish Excellence

Rubia Gallega sirloin steaks are a cut above—literally. Raised in the green, rain-swept pastures of Galicia in northwest Spain, Rubia Gallega cattle (the “Galician Blonde”) are an ancient breed celebrated for their exceptional flavour, golden-yellow fat, and natural marbling. These cattle are reared slowly and live up to 8 years or more, allowing the meat to develop a richness and complexity unmatched by conventional beef.

The sirloin cut is juicy and full-flavoured, with the perfect balance of tenderness and savoury depth. When seared simply, it delivers a mouthwatering experience: bold, buttery, and infused with the unique character of its Atlantic terroir.

Simple Spanish Steak Plate
A fuss-free way to let the beef shine:

Ingredients:

• 1 Rubia Gallega sirloin steak

• Olive oil

• Sea salt flakes

• Piquillo peppers

• Marinated olives

• Thin-cut chorizo

• Rustic bread or crackers

Method:
Let the steak come to room temperature. Heat a cast-iron pan until very hot. Rub the steak with olive oil and sear for 2–3 minutes on each side for medium-rare. Rest for 5 minutes, then slice thinly against the grain. Serve with warmed piquillo peppers, a handful of marinated olives, and slices of chorizo. Pair with rustic crackers or crusty bread.

Wine Pairing:
For a perfect match, pour a glass of bold Spanish red—try a Tempranillo from Ribera del Duero, a rich Garnacha from Aragón, or a structured Montsant. These wines complement the beef’s umami depth and balance its buttery richness.

Available in limited quantities. This is steak the Spanish way—elegant, full of soul, and utterly unforgettable.

Ramón Peña’s Gold Series represents the pinnacle of Spanish conserva craftsmanship—only the finest seafood, hand-selected and expertly prepared, showcasing tradition, purity, and exceptional quality in every tin.

Ramón Peña’s Needle Fish (Agujas) is a rare and exquisite treat from the waters of Galicia, crafted for those who appreciate the finer details of the sea. These slender, silvery fish are line-caught along the Galician coast and preserved with the utmost care in olive oil to highlight their natural, clean flavor.

Each needle fish is meticulously hand-packed, showcasing Ramón Peña’s signature commitment to craftsmanship and quality. The texture is delicate yet firm, with a mild, slightly briny taste that reflects the freshness of the Atlantic. The olive oil gently enriches the fish, adding a hint of smoothness without masking its subtle marine character.

This conserva is perfect for those who seek something distinctive. Serve it as part of a refined tapas spread, perhaps alongside pickled vegetables or a slice of crusty bread. It also pairs beautifully with a glass of dry white wine or a light vermouth.

Needle fish may be lesser known, but in the hands of Ramón Peña, they become something memorable—an elegant reminder of the sea’s diversity and the artistry of Spanish canning. For conservas lovers looking to try something new, this tin offers a quiet revelation.

Anchovies M.A. Revilla – Butter Tin 50g

M.A. Revilla’s 50g Blue Fish “Il Più Grande Boccato” is more than just a tin of anchovies — it’s a culinary homage to history. Inside are 8 to 10 hand-filleted anchovies from the pristine Cantabrian Sea, preserved not in oil, but in smooth organic butter. This unique preparation revives the way anchovies were enjoyed in Italy at the end of the 19th century, when Italian salters, short of fish on their own coasts, travelled to Santoña in northern Spain. Their work transformed the town into what is still known today as “The Cradle of the Anchovy.”

The butter tin format is both charming and practical: it shields the fillets from air and light while infusing them with a mellow richness that balances the anchovies’ natural saltiness. Before serving, leave the open tin at room temperature for 30 minutes — the butter will soften into a velvety cream, making the anchovies even more luxurious to spread or pair with bread.

These anchovies are an authentic taste of maritime tradition, perfect for tapas with a glass of Albariño or dry vermouth. Their balance of briny intensity and creamy butter makes them unlike any anchovy you’ve had before.

Simple Recipe: Anchovy Crostini with Butter & Lemon

• Let the tin rest 30 minutes until the butter softens.

• Toast slices of baguette or sourdough.

• Spread the softened butter from the tin onto the bread.

• Lay an anchovy fillet on top.

• Add a squeeze of fresh lemon juice.

Serve with chilled white wine — an effortless tribute to Santoña’s legacy.

We were excited to get our hands on these delicious plum and pickled oysters by one of our favourite conservas producer in the world, Peperetes.

The oysters are cooked and then opened by hand to extract the meat. An arduous task and one that can only be done with the experience of Peperetes specialized workers. Then the homemade pickle recipe is prepared, with olive oil and vera paprika.

Ingredients: Oysters (Molluscs), olive oil, vinegar, bay leaf, spices and salt. May contain traces of crustaceans and fish.

Average nutritional information per 100 grams:

Energy value/Calories: 1037kj/ 251 kcal

Fats: 23g

Of which saturated fatty acids: 4g

Carbohydrates: 0.5g

Of which sugars: 0.1g

Proteins: 10g

Salt: 1g

Lady Joseph’s Crackers with Oak-Smoked Salt are an elegant expression of simplicity elevated through craftsmanship. Handcrafted in La Rioja, Spain, these artisanal crackers are made with premium extra virgin olive oil and a touch of naturally smoked salt, slowly baked to perfection. The result is a light, crisp texture with a subtle smokiness that enhances every bite without overpowering — a refined balance of savoury and aromatic notes.

Each cracker is infused with the essence of traditional Spanish baking, offering a delicate crunch that pairs beautifully with cheeses, charcutería, pâtés, or conservas. The oak-smoked salt adds a whisper of depth that complements both bold and mild flavours, making them a versatile choice for entertaining or everyday snacking.

True to Lady Joseph’s legacy, these crackers are made with only natural ingredients — no preservatives, artificial flavours, or additives. Every batch reflects the brand’s dedication to quality, authenticity, and old-world charm.

Presented in a beautifully designed vintage-style box, Lady Joseph’s Oak-Smoked Salt Crackers bring a touch of Spanish sophistication to any table. Whether served as part of a tapas spread or enjoyed on their own, they offer a distinctive taste of the Mediterranean, baked with care and artisanal passion.

Smoked Geoduck (pronounced gooey-duck), harvested, smoked and hand-packed in Alaska. 

According to Wildfish Cannery, they call geoduck, 'clam bacon'! It's acutally large saltwater clam from the Pacific Northwest. It has a mild flavor, firm texture and a golden colour. It is dry-cured with salt, sugar and spices before smoking. 

To serve, eat it on a cracker or with butter and lemon as a sidedish.

Wildfish Cannery was founded in 1987 in Klawock, located on Price of Wales Island in Southeast Alaska. Today, the company is run by Chef Mathew Scaletta, who is dedicated to melding his fine-dining background (honed in foodie paradise Portland, Oregon) with his family’s craft. 

• Ingredients: Geoduck clams, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke
• 170g

WE ONLY DELIVER THIS PRODUCT IN TORONTO

Indulge in the divine taste of suckling pig—a cherished Segovian tradition perfected by Tabladillo over decades, now gracing your table for any occasion or celebration. This genuine, naturally flavoured product brims with tradition!

STORAGE & CARE

Note that this product is dispatched frozen, so defrost before cooking. Refrain from refreezing once thawed.

SERVING RECOMMENDATION

Roast it in its bag following these 3 steps:

Preheat the oven to 200°C while allowing the product to reach room temperature. Keep it in the bag without removal.
Position the bag on the rack, ensuring the pork skin faces upwards. Roast for two hours.
Once done, carefully pierce the bag to release steam. Remove the plastic piece, strain the juice, and savor the moment.
After the allotted time, remove from the oven and the bag. Optionally, return it to the oven for a few extra minutes for a golden brown finish.

Discover the video tutorial illustrating the steps for preparing the suckling pig.

INGREDIENTS

GLUTEN FREE

Crafted from suckling pig and salt, devoid of artificial colorings and preservatives.

And, excitingly, Spanish Pig now offers two distinct varieties of suckling pig!

Paleta Ibérica de Bellota Extrem is a masterpiece of Spanish charcuterie, crafted from the foreleg of 100% purebred, acorn-fed Ibérico pigs raised in the rolling dehesas of Extremadura. These pigs roam freely through oak forests, feasting on acorns and natural pasture during the montanera season, developing the rich intramuscular fat and complex flavor that define true bellota quality.

The paletas are cured for a minimum of 24 months in Extrem’s natural cellars, where the mountain air of Montánchez and the master curers’ expertise work in harmony to create a product of extraordinary depth.

Tasting reveals a full-bodied, intensely aromatic profile: the fat is silky and glossy, melting effortlessly, while the meat delivers a harmonious balance of sweet acorn richness, umami depth, and a gentle saline finish. Compared to jamón, the flavor is slightly more pronounced, offering a robust, rustic elegance that true aficionados adore.

Like its jamón counterpart, Paleta Ibérica de Bellota Extrem holds the prestigious Designation of Origin (DO) Dehesa de Extremadura and has earned accolades for its exceptional quality, including recognition at the Great Taste Awards in London.

This is more than cured ham—it’s a concentrated expression of Spain’s culinary heritage, now available exclusively in Canada through Spanish Pig.

Jamón Ibérico de Bellota Extrem vs. Paleta Ibérica de Bellota Extrem

A Side-by-Side Tasting Guide

1. Cut of the Ham

• Jamón: Taken from the hind leg, larger in size, with more meat and a subtler, more refined flavor.

• Paleta: Taken from the foreleg, slightly smaller, with a higher ratio of fat to meat, giving a more intense, rustic flavor.

2. Curing Time

• Jamón: Aged a minimum of 36 months, allowing for deep, layered complexity.

• Paleta: Aged a minimum of 24 months, resulting in a bolder, more pronounced profile.

3. Flavour Profile

• Jamón: Delicate, elegant, with nutty sweetness and a lingering, balanced finish.

• Paleta: Fuller, more robust, with a slightly stronger umami punch and aromatic intensity.

4. Texture

• Jamón: Silky slices with gentle marbling.

• Paleta: Juicier, with a slightly denser bite.

5. Best For

• Jamón: Elegant tapas, fine wine pairings, and celebratory platters.

• Paleta: Everyday indulgence, bolder pairings, and sharing with true ham lovers.

Los Peperetes’ Seabass with Olive Oil is a refined expression of Galicia’s canning tradition, capturing the essence of the sea in every tender, delicate bite. Sustainably sourced seabass is gently cooked and preserved in high-quality Spanish olive oil—nothing more, nothing less. The result is a clean, pure flavour that celebrates the natural character of the fish.

The seabass itself is flaky and moist, with a subtly sweet, ocean-fresh taste. The olive oil adds richness without overpowering, enhancing the fish’s texture and lending a silky mouthfeel. Each tin is hand-packed in Galicia, reflecting the artisanal values and care that define Los Peperetes.

Ideal as a tapas centerpiece, this conserva also elevates simple dishes—toss it with warm potatoes and parsley, lay it over a slice of grilled sourdough, or serve it with a crisp Albariño for an effortlessly elegant pairing.

In a world of over-processed seafood, Los Peperetes stands out for its purity and respect for ingredients. This seabass tin is not just convenient; it’s a celebration of Spanish craftsmanship and the sea’s quiet luxury, ready to be enjoyed at your table, no matter how far you are from the Galician coast.

Please allow 5 business days for delivery of this product

Cinco Jotas acorn-fed Ibérico ham is Spain's national treasure. It's an unrivaled product obtained from the rear legs of Ibérico pigs raised free-range in the meadows of southwest Spain. Its curing time is around 36-48 months.

Cinco Jotas puts a gourmet delight within your reach: the only ham that keeps the purity and distinction of its historic Ibérico breed. At the same time, it unveils textures and aromas able to charm the most demanding of palates. You just can't go wrong with Cinco Jotas Ibérico ham.

STORAGE & CARE

Store in a cool and dry place away from sunlight.

When the ham is open, it is necessary to protect it from the air, because air removes moisture from the surface, making it less juicy. In addition, oxygen can oxidize the surface, modifying the flavor of the first slices.

To protect the ham from the air, the best option is to cover it with thin slices of white fat. You can then cover it with plastic wrap to protect it completely.

SERVING RECOMMENDATION

Serve the ham at room temperature, approximately 24 degrees, to fully appreciate its unbelievable flavors.

We recommend eating it on its own; eating with your fingers is allowed. This is, in fact, the best way to eat it. But it can be consumed in many ways, with bread, Acanto Botanikal Extra Olive Oil, and tomato, in sandwiches as we serve it in our Jamoneria Bar and Tasting Room or as an appetizer accompanied with some Obando Picos Gourmet. Thanks to its incomparable flavor and persistent aroma, you can transform a simple dish into a gourmet recipe.

INGREDIENTS

GLUTEN FREE

100% Iberian pork ham, sea salt, antioxidant E-301 (sodium ascorbate), acidity corrector E-331 (iii) (trisodium citrate), preservative E-252 (trisodium nitrate) E-331 (iii) (trisodium citrate), preservative E-252 (potassium nitrate).

Allergen free.

INCLUDES

A one-of-a-kind leg of Cinco Jotas ham weighing 7-8kg, selected by a master ham carver and handcrafted in Spain.

The ham is shipped in a luxury black protective cover.

Rosara Stewed Snails are a bold and traditional Spanish delicacy, expertly prepared in Navarra using time-honored recipes. Each 425ml can is filled with tender snails slowly simmered in a rich, savory sauce made from tomatoes, onion, garlic, and a carefully balanced blend of spices. The result is a deeply flavorful dish with earthy depth, a hint of spice, and the unmistakable rustic charm of classic Spanish home cooking.

Snails, or caracoles, are a beloved specialty in many regions of Spain, often enjoyed during fiestas or as part of hearty family meals. Rosara’s version is ready to eat and perfectly seasoned, offering an authentic taste experience straight from the can. Simply heat and serve on their own, or pair with crusty bread or roasted potatoes to soak up the delicious sauce.

For the adventurous eater or anyone craving a true taste of Spanish tradition, Rosara Stewed Snails offer something unique—rich, satisfying, and rooted in the culinary heritage of the Iberian Peninsula. Whether you're revisiting a favorite from your travels or discovering snails for the first time, this dish brings authenticity and flavor to your table with ease.

** CANADIAN EXCLUSIVE TO SPANISH PIG **

"Noia cockle”, a seal that identifies it as the best cockle in the world. These ones are a larger size and you can see the care that has been taken in canning them, one by one, cleaning them and treating each one with the respect they deserve. 

This shellfish grows in the Ría de Noia in exceptional conditions, both due to the geological and climatic characteristics of this area, as well as the harvesting method, respecting the natural growth of this bivalve and limiting its catches to a few months a year. This collection is carried out in a traditional way, with shellfish afloat (with small boats) and shellfish on foot, carried out practically entirely by women.

This can contains 20/30 selected pieces of the best cockles from Noia.

Rosara Seafood Mousse is a luxurious and velvety spread made from the finest Spanish seafood, offering a rich, delicate flavour that transports you straight to the Mediterranean. Using high-quality fish and shellfish, Rosara blends them with extra virgin olive oil and a hint of natural seasonings to create a smooth, creamy mousse. This seafood mousse is a perfect balance of oceanic depth and lightness, with a subtle, savory finish.

Ideal for spreading on crusty bread or crackers, Rosara’s Seafood Mousse is a versatile addition to your tapas board or a fantastic starter for a Spanish-inspired meal. Whether served cold on toast, as a dip, or paired with a glass of crisp white wine or vermouth, this mousse will elevate any occasion with minimal effort.

Recipe: Seafood Mousse Crostini with Piquillo Peppers

Ingredients (available at spanishpig.ca):

• 1 jar Rosara Seafood Mousse

• 6 Rosara Piquillo Peppers

• Andrés Gaviño Olive Oil Tortas or crusty baguette slices

• Fresh parsley for garnish

Instructions:

1. Toast the tortas or baguette slices until golden.

2. Spread a generous layer of seafood mousse on each slice.

3. Top with a slice of Rosara Piquillo Pepper.

4. Garnish with a sprinkle of fresh parsley.

Real Conservera Española’s Albacore Tuna Ventresca in Olive Oil (Costera Edition) is one of the most exquisite tuna conservas you can buy — a true benchmark of Spanish seafood craftsmanship. Produced only during the peak costera season, when albacore reach their ideal fat and flavour, this limited edition reflects the meticulous standards that have made Real Conservera one of Spain’s most respected canneries since 1920.

Ventresca, the delicate belly cut, is prized for its buttery texture and naturally rich, almost silky mouthfeel. Unlike many commercial brands that can be dry or overly packed, Real Conservera hand-selects each fillet, arranges them gently by hand, and preserves them in fine olive oil that enhances rather than masks the fish’s pristine flavour. The result is astonishingly tender tuna with layered notes of sweetness, ocean freshness, and a luxurious finish that lingers.

This is the kind of conserva chefs reach for — refined, elegant, and deeply satisfying. Compared to other tuna on the market, the Costera Edition stands out for its texture, its purity, and its unmistakable small-batch quality.

Serving suggestion:
Serve the ventresca as-is with nothing more than thinly sliced tomatoes, flaky salt, olive oil, and good bread. Or break gently over warm potatoes with a squeeze of lemon and chopped parsley.

A very good quality 100% Iberico de of bellota (acorn fed pigs), whole leg of ham, bone in. This is melt in the mouth quality ham, cured for an amazing 48 months to reach that depth of flavour and texture. 

Pata Negra is expensive due to its lengthy and costly production process. Best eaten on its own or as a tapa simply served in small, thin slices on a plate. The meat is deep red in colour and develops an intensely nutty flavor at room temperature, which is reminiscent of the acorns the pigs graze on throughout their lives.

The Iberian pig can get by for long periods with little to eat, which cultivates the finely marbled meat and its melt-in-the-mouth texture. Because the pigs have been fed with acorns, you can also notice little white points that often occur throughout the ham.

Amazing stuff.

Que aproveche!

Jamones Ibéricos Extrem are among the most exquisite expressions of Iberian charcuterie, originating from the dehesas of Extremadura. These hams are crafted from 100% purebred Ibérico pigs that roam freely, feeding exclusively on acorns and wild herbs in their natural habitat for six months—ensuring supreme quality from the very start.

The curing process is deeply traditional and spans at least 36 months in the natural cellars of Herreruela and the Montánchez mountain range. This extended aging delivers delicate, extremely complex aromas and a refined texture that distinguishes Extrem from other premium hams.

On the palate, Extrem jamón offers a multi-layered tasting experience: the fat is almost transparent, the aroma warm and rich with nutty acorn notes, a soft, juicy texture, and a round, intense, slightly sweet, perfectly balanced flavor with a gentle saline edge that lingers.

Extrem holds the prestigious Designation of Origin (DO) Dehesa de Extremadura, one of Spain’s most demanding and respected quality standards. Its organic-certified line has also earned global recognition—winning at the Great Taste Awards in London—a testament to both its taste excellence and ecological integrity.

Jamones Ibéricos Extrem are not just hams—they are elevated culinary experiences rooted in nature, tradition, and uncompromising craftsmanship.

Please note, due to its delicate nature, special packaging and expedited shipping are required to preserve its freshness. If you are outside of the city of Toronto please select Urgent shipping

Embark on a journey through Segovian tradition with our meticulously crafted delicacy, perfected over decades by Tabladillo. Whether it's a joyous gathering, a momentous celebration, or any occasion, let our genuine and naturally flavored product grace your table, infusing every moment with the rich essence of tradition.

But remember, to savor this culinary treasure to its fullest, handle it with care. This product arrives frozen, so be sure to defrost it before cooking. And once thawed, do not refreeze if allowed to thaw.

Now, picture the scene: in the comfort of your own home, with just seven simple steps, you can recreate the succulent taste of Segovia-style 'cochinillo' roast suckling pig. From salting to roasting, each step brings you closer to culinary perfection. And with our serving recommendation, ensure every bite is savored to the last crispy, flavorful morsel.

SERVING RECOMMENDATION

5 simple steps will be all you need to enjoy an authentic Segovia-style " cochinillo" roast suckling pig in your home.

1. Salt the pig to taste, always along the insides.

2.. Preheat the oven to 15 minutes to 410 Farenheit .

3. Place the piglet in the oven with the skin facing down. 350 Farenheit for one hour and a half.

4. Remove the piglet, turn it over, and put it back in for another hour and a half with the skin facing up.

5. Lastly, strain the gravy and serve it on the side. Never pour the gravy over the piglet to avoid softening the skin.

And for those who crave visual guidance, a step-by-step video awaits you, ensuring your culinary adventure is a seamless success.

Rest assured, our commitment to quality extends beyond flavour. This product is gluten-free and crafted from 100% natural ingredients, free from artificial colorings and preservatives.

Each pack contains a piglet weighing around 4kg, promising an unforgettable dining experience for you and your loved ones.

Indulge in tradition. Indulge in flavour. Indulge in the essence of Segovia with every bite

Ramón Peña’s Gold Series represents the pinnacle of Spanish conserva craftsmanship—only the finest seafood, hand-selected and expertly prepared, showcasing tradition, purity, and exceptional quality in every tin.

Ramón Peña’s Sea Urchin Roe (Erizos de Mar) from the Gold Series is an indulgent delicacy that captures the wild, untamed spirit of the Atlantic. Harvested by hand from the cold, nutrient-rich waters off Galicia’s rugged coast, this roe is as pure as the ocean itself—briny, creamy, and deeply umami.

Only the highest quality roe is selected for the Gold Series, and each tin is packed with exceptional care to preserve the sea urchin’s natural texture and vibrant orange hue. The flavor is bold and unmistakably marine, with a rich, custard-like consistency that melts on the tongue, leaving behind a whisper of salt and sweetness.

Traditionally enjoyed on its own with a spoon or spread on warm bread, Ramón Peña’s sea urchin roe is also exquisite stirred into fresh pasta or paired with a dry sparkling wine for a luxurious bite. It's not just a conserva—it’s an experience.

This is a tin for the adventurous palate, for those who crave the essence of the sea in its purest form. With the Gold Series, Ramón Peña elevates sea urchin roe into a true delicacy—rare, refined, and unforgettable.

The Afinox X Ham Stand is the pinnacle of precision and elegance in jamón carving, designed for both professional cortadores and passionate home enthusiasts. This stand redefines stability and ease of use, ensuring that every slice of Iberian ham is carved with impeccable finesse.

Crafted in Spain, the Afinox X is an engineering masterpiece, featuring an adjustable rotating clamp system that securely holds the ham in place, allowing for effortless repositioning without compromising balance. Whether you're carving the maza, babilla, or punta, the stand’s adaptability guarantees optimal angles for smooth, even slices. The sleek stainless steel design, combined with a heavy-duty base, minimizes movement, enhancing safety and precision.

Unlike conventional ham stands, the Afinox X incorporates cutting-edge ergonomics and hygienic materials, making it an essential tool for both professional kitchens and luxury home setups. Its minimalist yet robust aesthetic adds a touch of sophistication, while its durability ensures years of flawless performance.

For those who take their jamón seriously, the Afinox X Ham Stand is more than just a tool—it’s an investment in the art of ham carving. Whether you’re showcasing a Montenevado Jamón Ibérico at a special gathering or refining your slicing technique, this stand elevates the experience, merging form and function in perfect harmony.

Logistic information
Weight(g.)/unit: 8.400 g
Units per case: 1
Case dimensions (length, heigth, width): 32.00 x 59.00 x 32.00

A meeting of haute design and world-class Spanish craftsmanship, this special edition Extra Virgin Olive Oil from Señoríos de Relleu is presented in collaboration with the iconic designer Agatha Ruiz de la Prada. Known for her vibrant colours, playful shapes and unapologetically bold artistic style, Agatha brings her unmistakable creative touch to this striking bottle — turning a premium EVOO into a collectible piece of modern Spanish design.

Inside the artistic exterior lies a beautifully expressive olive oil made from early-harvest native varieties grown in the hills of Alicante. Expect bright green aromas, tomato vine, fresh herbs, and a lively peppery finish that speaks to its freshness and exceptional quality. This is an EVOO created to delight the senses — visually and gastronomically.

Loved by chefs and olive-oil judges alike, this oil has received multiple international awards, including top recognition at the Los Angeles International Extra Virgin Olive Oil Competition, as well as high ratings from leading global tastings. It’s a bottle that looks stunning on the table and performs brilliantly in the kitchen.

Presented in its own individual giftbox, it’s a perfect luxury gift for design lovers, food enthusiasts, and anyone who appreciates the artistry of modern Spain.

Recommended Uses

• For Drizzling: Ideal over salads, tomatoes, burrata, grilled prawns or steamed vegetables — the freshness and herbal lift shine uncooked.

• Spanish Classics: Fantastic for pan con tomate, gazpacho, or finishing paella with a fragrant green note.

• Seafood Pairing: The tomato-leaf and peppery profile is beautiful over grilled fish or octopus.

• Bread & Tapas: Serve with crusty bread, roasted peppers, manchego, or as a simple dip during aperitivo hour.

• Gifting: With its designer bottle and elegant giftbox, it’s a standout choice for hosts, food lovers, or design aficionados.