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.

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.

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

This is one of the juiciest pork cuts of meat to be found and therefore holds a starring role in pork-based gastronomy. The cut is barely two centimeters thick and it is hidden deep between the pig's two sides of bacon, hence the reason for its curious name - "secret". The marbling of fat is what gives rise to its pink, rosy color and an unbeatable delicious silky texture. *Highly recommended*

 This product is frozen. This product requires special packaging and expedited shipping as it is thermally challenged.  If you are outside the Toronto area please select Urgent Shipping.

* If you select standard shipping we will invoice you for the difference in price. 

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

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.

Galician cuisine offers a mouth-watering selection of fresh fish and seafood specialties renowned in Spain and around the rest of the world. Percebes or goose barnacles are the hidden gem of Spanish seafood.

Percebes are highly coveted in Spain and regarded as a luxury due to the very real and significant risk faced by anyone attempting to gather them from the lower parts of the jagged, violently sea - battered cliff walls, and rocks, off the north Galician Costa da Morte (coast of death) and along certain rocky parts the coast of Asturias. The thumb-sized crustaceans live attached to these rocks spending much time submerged beneath the sea, tasting of the sea and undoubtedly even more sought after, luxurious and highly valued than oysters in Spain.

The name goose barnacle comes from the time before our much greater understanding and knowledge about bird migration, when it was believed that barnacle geese actually developed from the crustaceans as if they were eggs. Hence the English name of Goose barnacles.

Percebes collectors or Percebeiros, wait for the particularly low tides that come after a full or new moon during the winter months, which allows the collectors the opportunity to lower themselves down the sides of the cliffs with ropes, chopping the goose barnacles off the hazardous, treacherously slippery rocks whilst a trustworthy companion above,on the higher grounds, shouts the warning of any dangerous, incoming waves.

The best goose barnacles are the Galician ones. Those found on the southwestern coast of Portugal, Morocco and Canada (these specifically are particularly less palatable) are regarded as inferior in quality. The wilder and more ferocious the sea and the more exposed the rocks are to the heavy tides, the meatier, thicker, tastier and also more expensive the goose barnacles that live here are. The goose barnacles we stock at Spanish Pig, Percebes Los Peperetes, are from Galicia and are widely considered to be the very best of seafood and shellfish, canned and preserved delicacies in the world.

In Spain percebes are lightly and briefly boiled in brine. The diamond-shaped foot is squeezed and the inner tube is pulled out of the scaly case, the claw is removed and the remaining flesh is eaten. Although not the most attractive food in the world nor the most easy to eat when absolutely fresh, they are certainly among the most prized and desired delicacies in the world. When canned, percebes are easier to eat because they are prepared and ready to eat.

We love them served directly from the can, with a glass of cold white wine.

Ingredients: Barnacles and Brine

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

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.

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

Real Conservera Española is widely regarded as one of the finest seafood conserva producers in Spain, celebrated for their meticulous sourcing, traditional methods, and unwavering dedication to quality. Their Small Sardines in Olive Oil with Lemon are a perfect example of why they are considered among the elite of Spanish canneries.

These sardines, of the Sardina pilchardus variety, are exceptionally small, tender, and rich in natural flavour. Each fish is carefully toasted to enhance aroma and texture, then hand-packed one by one with extraordinary precision. A slice of fresh lemon peel is added to the olive oil, infusing the sardines with a bright, aromatic lift that feels both traditional and innovative. The maceration in olive oil gives the fish a creamy texture and depth that only improves as the flavours meld.

The result is a shining silver fillet with a buttery mouthfeel, intense sea flavour, and a refreshing citrus note. High in Omega 3 and made with only natural ingredients, this is a conserva that embodies elegance and purity.

Ingredients
Sardines, olive oil, salt, lemon peel.

Tasting Note
Silvery sheen, delicate flesh, creamy texture. Savoury and expressive, with a gently refreshing finish from the lemon.

Serving Suggestions
• Serve on toasted sourdough or crackers with a drizzle of extra virgin olive oil.
• Add to salads for a citrusy, protein-rich highlight.
• Pair with roasted peppers, boiled potatoes, or fresh herbs.
• Enjoy straight from the tin for a true gourmet moment.

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.

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.

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. We can only guarantee this will arrive cold and not always frozen when shipping outside of Toronto.

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

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.

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.

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.

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.

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’s puntillas en su tinta (tiny squid in ink) are a masterpiece of Galician conservas craftsmanship. Founded in 1920, this storied cannery has spent more than a century elevating simple seafood into something extraordinary, and this tin is one of the clearest examples of why they stand apart from almost every other producer in Spain. While many canneries opt for speed and volume, Real Conservera remains firmly committed to small-batch excellence, meticulous hand-cleaning, and sourcing only the highest-quality squid from the cold waters of the Rías Baixas. The difference shows immediately.

Each bite is tender, silky, and full of depth — never rubbery, never overly salty, and beautifully infused with that rich, almost creamy black ink. These puntillas are, quite honestly, among the best I have ever tasted and a tin I recommend without hesitation. Compared to more commercial brands, this is finer, more delicate, more sophisticated. A true treat for anyone who loves real Spanish conservas.

Serving suggestion:
Warm the squid gently in their ink and spoon over toasted blackbird bread rubbed with a touch of garlic. Finish with a drizzle of good olive oil and a sprinkle of chopped parsley. Serve alongside plain white rice or grilled vegetables to let the ink sauce shine.

Turn your kitchen table into a professional olive-oil tasting room with this beautifully curated EVOO expert kit from Señoríos de Relleu. Designed for food lovers, curious minds, and anyone who wants to understand premium olive oil on a deeper level, this set offers everything you need to taste and evaluate olive oil like a true expert.

Inside the box, you’ll find four 100 ml bottles representing the full spectrum of the estate’s award-winning oils:

• Delicate Coupage – soft, aromatic, elegant

• Medium Coupage – balanced, vibrant, versatile

• Intense Coupage – bold, peppery, full of character

• Organic EVOO – pure, fresh, and expressive, made from certified organic olives

The kit also includes all the tools used in professional tastings:

• 16 biodegradable cornstarch tasting cups with lids

• 4 tasting tablecloths to guide the sensory journey

• A concise explanatory booklet on how to taste EVOO and what defines a true Extra Virgin Olive Oil

• A triptych and quadriptych with detailed tasting notes and helpful visual guides

• A link to Señoríos de Relleu’s social media tutorials, offering video demonstrations on how to conduct a proper tasting at home

For groups, food clubs, or corporate events, an online tasting webinar can be arranged — making this kit an extraordinary educational experience as well as a gourmet discovery.

Perfect as a gift, a culinary workshop activity, or your own introduction to the fascinating world of EVOO, this set delivers knowledge, flavour, and craftsmanship in equal measure.

Recommended Uses

• Host Your Own Tasting: Taste the four oils side by side following the included guide — perfect for dinner parties or foodie gatherings.

• Learn Like a Pro: Use the tablecloths and cups to practise sensory evaluation just as professionals do.

• Discover Your Style: Compare delicate vs. bold profiles to find which oils you enjoy for salads, tapas, cooking, or finishing.

• Educational Gift: Ideal for culinary students, chefs, or anyone who loves Mediterranean flavours and wants to deepen their understanding.

• Interactive Experience: Combine the kit with the online video tutorials — or request a live webinar for groups looking for a unique gourmet activity.

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

Indulge in the refined taste of Spain with this Hake Roe Pâté in Olive Oil, a gourmet delicacy crafted for those who appreciate exceptional seafood. Made from carefully selected hake roe sourced from the pristine Galician coast, this pâté is gently cooked, cleaned, and blended into a smooth, spreadable texture with high-quality olive oil and a subtle hint of garlic and spice.

Unlike whole roe, this pâté offers a creamy, velvety consistency that makes it incredibly versatile and easy to enjoy. Each bite delivers a delicate ocean flavor, balanced richness, and a refined finish that lingers pleasantly on the palate. 

Perfect for entertaining or elevating everyday meals, spread it over toasted bread, pair it with crackers, or serve alongside olives and cheeses for a sophisticated tapas experience. It also complements crisp white wines, enhancing its subtle complexity and depth.

Beyond its gourmet appeal, hake roe pâté is a nutritious option, naturally rich in protein and low in carbohydrates, making it a smart addition to a balanced diet.

Nutritional Values (per 100g):

• Energy: 113 kcal
• Protein: 24.3 g
• Fat: 1.8 g
• Carbohydrates: 1 g
• Salt: 1 g

Ingredients: hake roe, olive oil, garlic, chili pepper, salt.

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.