La Curiosa's smoked Galician oysters bring a vivid taste of the sea to the tapas table. Four carefully selected oysters are gently smoked and packed in olive oil, preserving their tender, meaty texture while adding a fine aromatic depth. The smoke is a supporting note: the oyster's maritime character remains at the centre. Presented as a 120 ml tin, this is a small, distinctive luxury to open slowly and share with people who appreciate exceptional conservas.

Let the tin come toward room temperature before serving and lift each oyster gently from the oil. Place one on a crisp slice of toasted sourdough with a tiny squeeze of lemon, or serve on a potato chip with a little crème fraîche and chives. A few drops of Sherry vinegar can sharpen the finish; use them sparingly so the oyster remains the star. The oil is delicious brushed onto toast or whisked into a light dressing for a seafood salad.

Serving & pairing

Pour a brisk Albariño or a dry sparkling Cava. Their freshness complements the oyster's saline flavour and clears the palate between bites. For a classic aperitivo, pair with very cold fino Sherry and simple salted almonds. Keep the rest of the plate understated: bread, lemon and perhaps a few good olives are enough.

Product details

La Curiosa describes this conserva as Galician smoked oysters in olive oil, four pieces per tin. It contains mollusks. The invoice lists a 120 ml format. Consult the package for complete ingredients and allergen information, and refrigerate any leftovers according to its label.

Ventresca is the prized belly cut of bonito del norte, loved for its delicate layers and lush, almost melting texture. La Curiosa gives this white tuna a gentle smoke before preserving it in olive oil. The result is a striking conserva: rich but balanced, with an elegant smoky note that complements the fish instead of hiding it. It is a special tin for occasions when a simple plate deserves to feel extraordinary.

Open the tin a few minutes before serving and bring the fish toward room temperature so the olive oil can loosen and the aroma can emerge. Lift the belly pieces carefully with a fork and lay them on warm, lightly toasted bread. A thin strip of roasted piquillo pepper, a few drops of lemon and a scatter of chives make a beautiful first bite. For a more substantial dish, arrange the tuna over white beans and ripe tomatoes, or finish a warm potato salad with a spoonful of the oil from the tin.

Serving & pairing

A cool Albariño is a natural partner: its citrus and saline freshness meet the richness of the belly and leave the subtle smoke in focus. Dry fino Sherry also has the clarity for a classic tapas pairing. If you prefer a red, try a lightly chilled, delicate Mencía and keep the accompaniments simple.

Product details

La Curiosa identifies this as smoked bonito del norte belly, Thunnus alalunga, in olive oil. It contains fish. Enjoy it as the centrepiece of a conserva tasting with olives, bread and a second tin with a brighter flavour. Check the package for exact ingredients, net weight and complete allergen details.

Real Conservera Española’s scallops in brine showcase why this Galician cannery is considered one of the true jewels of Spain’s conservas world. Founded in 1920, the company has spent over a century perfecting the art of preserving seafood with an unwavering commitment to tradition, quality, and hand-crafted care. While many canneries focus on volume, Real Conservera stands apart for its meticulous selection process, small-batch production, and insistence on using only the finest raw product from the Rías Baixas. The result is a tin that feels more like a delicacy than a pantry staple.

These scallops—delicately tender, naturally sweet, and bathed in a clean, lightly salted brine—capture the pure flavour of Galicia’s cold Atlantic waters. There’s no heavy seasoning, no distractions: just beautifully preserved marisco at its peak. Compared with more commercial brands, Real Conservera’s approach is slower, more artisanal, and noticeably superior on the palate. It’s the kind of tin chefs reach for when they want guaranteed excellence.

Serving suggestion:

Drain the scallops and serve them chilled over thinly sliced cucumbers, a drizzle of top-quality olive oil, a squeeze of lemon, and a sprinkle of flaky sea salt. Add a few Marcona almonds on the side and pair with a crisp Albariño for a simple, elegant, restaurant-worthy plate.

Berberechos al Natural by Real Conservera Española represent one of the most precise and elegant expressions of Galician shellfish preservation. Harvested from the sandy beds of the Rías Gallegas, these cockles are carefully selected in the prized 30–35 count range, where size, tenderness, and intensity of flavour reach an ideal balance.

The process is entirely manual and deeply rooted in tradition. Each cockle is meticulously purged of sand, cleaned, and hand-packed before being covered in a crystal-clear natural broth made from its own cooking juices. This delicate liquor captures the essence of the Atlantic without interference, allowing the cockle’s natural sweetness and salinity to shine with remarkable clarity.

On the palate, they are exceptionally refined. Tender yet structured, with a gentle bite that gives way to a clean, briny depth and a subtle sweetness that lingers. There is a precision to the flavour that sets them apart, a purity that reflects both the quality of the raw material and the care taken at every stage of production.

Their reputation within the world of conservas is outstanding. Real Conservera Española’s berberechos are consistently ranked among the finest globally, frequently appearing in top international rankings judged by leading chefs and gastronomic experts.

Best served simply, perhaps with a touch of lemon and a chilled Albariño, they offer a direct, unfiltered expression of Galicia’s coastline.

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 distinctive Galician delicacy with an intense taste of the sea. Real Conservera Española carefully extracts, cleans and hand-packs sea urchin roe from Galicia's estuaries, preserving its delicate texture and rich marine flavour.

Serve on warm toast, stir gently through pasta, or add to softly scrambled eggs for an indulgent finishing touch. Pair with a chilled glass of Albariño.

Made in Spain.

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.

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.

ONLY AVAILABLE FOR DELIVERY OR PICKUP IN TORONTO

The Lladró Golden Pig Tray is where fine Spanish craftsmanship meets playful elegance—and it just so happens to bear a striking resemblance to the Spanish Pig himself. Handmade in Valencia by the world-renowned Lladró atelier, this porcelain tray is crowned by a gleaming 24-karat gold pig: a symbol of abundance, celebration, and tongue-in-cheek luxury.

More than just décor, it’s a design piece that pays homage to Spain’s culinary heritage—making it the perfect companion to the finest jamón. And fittingly, this exclusive piece is available only through Spanish Pig, the sole Canadian stockist of both the tray and Extrem—one of the most prestigious ham producers in all of Spain (if not the best). This makes the Golden Pig Tray not just a statement of style, but a collector’s item with real gastronomic pedigree.

Whether you use it to present charcutería, to serve guests, or simply to admire, the minimalist matte tray contrasts beautifully with the reflective gold pig perched atop it—bold yet refined, classic yet cheeky. It's equally at home on a dining table, bar cart, or display shelf.

This is luxury with personality: a celebration of Spanish food, craftsmanship, and flair—brought to Canada with exclusivity and passion by Spanish Pig. Pair it with a plate of Extrem Jamón Ibérico de Bellota and you have not just a snack, but a centrepiece.

Limited availability. For those who appreciate the finer (and more fabulous) things in life.