THE TASTE OF SPAIN PRODUCT CATALOGUE

Transcription

1 THE TASTE OF SPAIN PRODUCT CATALOGUE 2018/19 T E sales@ibericofoods.com 1

2 CONTENTS THE TASTE OF SPAIN Welcome to the 2018/19 Ibérico Foods brochure. Ibérico meat fresh/frozen 4 Suckling pig and lamb 5 Charcuterie ready to eat 6-7 Charcuterie for cooking 8-9 Morcilla and panceta 10 Croquetas 11 Spanish Hams Cheeses Accompaniments for cheese 16 Galician bread 17 Cured fish and seafood Spices 22 Bar snacks and pickles 23 Olives, olive oil and vinegars Store cupboard ingredients Dulces (sweets) Ham carving equipment 30 We were delighted to celebrate our 10th anniversary in Our catalogue of products continues to expand, and we are proud of the range of quality foods of Spanish origin we are able to offer. We are passionate about the unique gastronomy of Spain, and we specialise in the selection, import and distribution of a range of products representing the best of Spanish food. We source authentic, quality products directly from family owned artisan producers throughout Spain. Most of these have been dedicated to the manufacture of their products for generations. We distribute throughout the UK, and offer our customers a wealth of detailed knowledge about the products we stock. We have a collaborative approach and we like to share our knowledge with our customers. Charcuterie is at the heart of our range, and we stock air-dried hams ranging from award-winning, 4 years-matured jamón Ibérico bellota, to 2 yearsmatured jamón serrano. We also work with a wide range of chorizos, morcilla, lomo, sobrasada and salchichón. To complement our hams we also stock high quality jamón stands and accessories from the leading manufacturer, Jamotec. Our range of cheeses comes from all over Spain; from Galicia to the Balearic Islands, and from Cantabria to Cádiz. Our catalogue covers all of the main food groups, including charcuterie, cheese, frozen and canned seafood, frozen cuts of Ibérico pork, part baked artisan Galician breads, and olives and extra virgin olive oil. We also stock Spanish savoury snacks, including Marcona and Largueta almonds, dried pulses from León, and canned vegetables from La Rioja. New to our range are more of the delicious frozen breads and empanadas, new vinegars from Jerez, a range of truffle-infused oils and pasteurised back truffles from Valencia and superb quality aged beef from the green pastures of Galicia. Whether your interests lie within the food service, retail or manufacturing sectors, we are usually able to source product in appropriate packaging formats. Please call us to discuss your requirements. Above all, we hope you find inspiration in what you see here in this brochure, and that you allow us bring to you the unique flavours of Spain. GALICIA ASTURIAS CANTABRIA BASQUE COUNTRY NAVARRA LA RIOJA CASTILLA Y LEÓN ARAGON CATALUNA MADRID EXTREMADURA CASTILLA LA MANCHA VALENCIA BALEARIC ISLANDS ANDALUSÍA MURCIA CANARY ISLANDS Tortas de Aceite - See page 33 2 E sales@ibericofoods.com T T E sales@ibericofoods.com 3

3 FRESH FROZEN IBÉRICO PORK Meat from acorn-fed Ibérico pigs is highly prized for flavour and texture. The Iberian Black pigs are reared outdoors in dehesa the oak-wooded grassland environments which allow the pigs to graze naturally and forage for acorns during the season. Ibérico meat is darker than white pig meat, and is highly marbled with fat. The flavour is sweet, slightly nutty, and with hints of game. In Spain, chefs usually serve Ibérico meat medium to medium-rare. Certain noble cuts are taken only from Ibérico pigs, and have in recent years become a prized feature of Spanish gastronomy. These include: Presa Ibérica: this is a muscle from the shoulder end of the loin. Considered among the best cuts, presa is richly marbled with fat, which renders during cooking, giving the cooked meat wonderful succulence and flavour. Presa can be cooked as a whole piece on the grill or in the oven; or it can be cut into thick slices and cooked on the plancha, the barbeque, on the grill, or in the frying pan. Secreto Ibérico: this flat muscle is thickly streaked with fat and has amazing flavour and succulence. Cook in the same ways as presa. Pluma Ibérica: a succulent cut from the end of the loin, usually cooked on the plancha. FRESH/FROZEN MEAT IBÉRICO BELLOTA GRADE FRESH/ FROZEN PORK CUTS unit/case size 3028 Presa Ibérica Bellota box of 10kg approx Secreto Ibérico Bellota box of 10kg approx. FRESH/FROZEN IBÉRICO PORK CUTS unit/case size 3001 Ibérico cheeks (carrilleras)1kg box of 10kg approx Ibérico presa 1.2kg box of 10kg approx Ibérico secreto 1.2kg box of 10kg approx Ibérico pluma 1.2kg box of 10kg approx Ibérico solomillo (tenderloin) 1.2kg box of 10kg approx Ibérico boneless ribs (tiras de costillas) 1kg box of 10kg approx Ibérico chuletero, whole rack of ribs, approx 6kg (18-20 chops) per rack 3025 Ibérico Cabecero low stock held, pre-order advised box of 10kg approx Ibérico Lagarto low stock held, pre-order advised box of 10kg approx Ibérico Abanico low stock held, pre-order advised box of 10kg approx Ibérico Tocino salted 1kg 1 x 1kg SUCKLING PIGS MILK-FED LAMB COCHINILLO CORDERO For a spectacular dish for several people few things beat a whole, roasted suckling pig. The meat is tender and sweet, and the crackling is thin and crisp. A classic dish from Spain. We stock whole white suckling pigs from Zamora (4-5 kg, frozen). MILK FED LAMB (CORDERO) This Spanish delicacy has a sweet and delicate flavour and is incredibly tender. SUCKLING /YOUNG PIG JOINTS In addition to classic whole cochinillo, we stock a range of butchered joints of white pigs, processed at approx. 25 kg. At this size, the meat retains most of the delicacy of cochinillo. French Rack FRESH/FROZEN SUCKLING PIG 3005 Whole suckling pig (cochinillo) 4-5kg 1 x 4-5kg SUCKLING PIG CUTS 3010 Suckling Pig French rack cut kg each 3015 Suckling Pig rolled loin and belly kg each FRESH/FROZEN SUCKLING LAMB 3006 Leg of suckling lamb (cordero), pack of 2 legs 1.4kg 1 x 1.4kg Ibérico cheeks (carilleras) are larger and more flavoursome than those from white pigs. Ideal for braising. Tiras de Costillas (boneless rib meat of Iberian pig). An economical and flavoursome cut; suitable for frying or grilling. Tocino (salted back fat of Ibérico pig). Thin slices can be places over dishes and put briefly under the grill to add flavour and glossy shine. Ibérico secreto Loin and belly Ibérico pork presa Whole suckling pig (cochinillo) 4 E sales@ibericofoods.com T T E sales@ibericofoods.com 5

4 CHARCUTERIE OF SPAIN CURED EMBUTIDOS (SAUSAGES) CURED EMBUTIDOS (SAUSAGES) Spain s classic embutidos are chorizo, salchichón and lomo. All of the embutidos are cured with salt, and then air-dried to reduce moisture content. These preservative processes prolong the life of the product. There are many regional variations and even more standards of quality, however in general terms the differences are as follows: CHORIZO is usually a sausage made with coarse-cut pork, garlic, salt and pimentón de La Vera (smoked paprika from Extremadura). It has a vivid orange/red colour arising from the pimentón. Cured and fully-dried chorizo is ready to eat when cut into slices. SALCHICHÓN tends to be made from finer-chopped pork and flavoured with garlic and black pepper. In appearance it is similar to Italian salami Milano. LOMO is air-dried pork loin, cured with salt and often flavoured with garlic and pimenton. It is a noble whole muscle rather than a chopped meat product. CHORIZO AND SALCHICHÓN IBÉRICO are fully dried artisan products, made from cuts of acorn-fed Ibérico pigs. The casings are natural gut, and the curing/drying time is around 6 months. We stock chorizo and Salchichón made from grass and cereal-fed Iberico pigs, as well as the premium grade Ibérico de bellota (free-range, acorn-fed). CHORIZO VELA (CANDLE), This great-value product is made with meat from white pigs and is a large calibre cured chorizo in a synthetic casing, which is designed for machine slicing. It can also be chopped into cubes Chorizo Sarta is a fully dried, ready-to-eat product, tied in loops, or horseshoes. SOBRASADA, is a variant of chorizo, produced in the Balearic Islands. Our product is authentic artisan sobrasada from Mallorca, cured in natural gut casing. It has a soft texture, and can be spread on bread or toast; or cut into slices and warmed gently in the frying pan. Mini fuet CURED CHARCUTERIE- FOR SLICING PREMIUM IBÉRICO CHARCUTERIE unit/case size 1020 Chorizo Ibérico Bellota 1kg 1 x 1kg NEW Chorizo Ibérico cebo 1 x 1kg 1021 Salchichón Ibérico Bellota 1kg 1 x 1kg NEW Salchichón Ibérico cebo 1 x 1kg 1022 Lomo Ibérico Extra 700g 1 x 700g WHITE PIG CHARCUTERIE 1023 Lomo Curado (white pig) 800g 1 x 800g 1024 Chorizo Vela Extra 1.6kg 4 x 1.6kg 1037 Chorizo Pamplona 1.6kg 4 x 1.6kg 1029 Mini fuet extra 80g 12 x 80g NEW Mini fuet green pepper 80g 12 x 80g NEW Premium wild boar salchichón with black pepper 280g 1 x 280g CURED CHARCUTERIE- PRE SLICED PREMIUM IBÉRICO CHARCUTERIE 1031 Chorizo Ibérico Bellota sliced 100g 1 x 100g 1032 Salchichón Ibérico Bellota sliced 100g 1 x 100g 1033 Lomo Ibérico white label sliced 100g 1 x 100g WHITE PIG CHARCUTERIE 1034 Chorizo Vela Extra sliced 500g 8 x 500g 1025 Salchichón extra sliced 500g 8 x 500g 1038 Chorizo loop spicy 200g each 1 x 500g 1043 Sobrasada 550g 20 x 200g Chorizo Pamplona Chorizo Vela Extra CHORIZO SNACK READY TO EAT NEW Mini chorizos, ready to eat 500g bag (now stock item) 1 x 500g Variety of pack sizes available- 500g, 1kg, 5kg, blue plastic etc Wild boar Salchichón 6 E sales@ibericofoods.com T T E sales@ibericofoods.com 7

5 CHARCUTERIE FOR COOKING CHORIZO BARBACOA, OR COOKING CHORIZO Cooking chorizos are cured and dried for relatively short periods, and so they retain a higher moisture content. These versatile and delicious chorizos should be cooked before serving. All our cooking chorizos are spiced with Pimentón de La Vera and are produced in natural gut casings. CHARCUTERIE FOR COOKING COOKING CHORIZO unit/case size 2001 Cooking chorizo all natural 1kg (2 x 500g loops) 6 x 1kg 2002 Cooking chorizo oreado picante 1kg 6 x 1kg 2003 Cooking chorizo oreado dulce 1kg 6 x 1kg 2004 Chistorra 300g 12 x 300g 2005 BBQ minis chorizo 300g 15 x 300g 2006 BBQ minis chorizo 1.5kg 3 x 1.5kg CHORIZO OREADO These chorizo strings are versatile and highly popular. 16 linked chorizo per kg (approx.) We stock dulce and picante. Produced near Pamplona, in Navarra. Fry or grill. Cooking chorizo CHORIZO HERRADURA ALL- NATURAL Chorizo Herradura is made with only 4 ingredients: Pork, salt, garlic and Pimentón de La Vera. Produced near Pamplona, in Navarra. Picante only. Fry or grill. CHORIZO BARBACOA MINI. These small chorizos are tied with strings in the traditional fashion. Produced in La Rioja. Fry or grill. CHORIZO FOR MANUFACTURING We can supply bulk quantities of chorizo, salchichón, or jamón sliced or diced for use as ingredients for manufacturing. We supply sandwich makers, soup and recipe-dish producers. CHISTORRA Chistorra is a thin cooking chorizo, produced in natural lamb gut casings. Produced in Navarra. Cut into finger-length pieces and gently pan fry. BBQ mini chorizo Chistorra 8 E sales@ibericofoods.com T T E sales@ibericofoods.com 9

6 MORCILLA (SPANISH BLACK PUDDING) AND PANCETA FROZEN CROQUETAS As with chorizo, there are many regional variations of morcilla. We stock two classic styles: MORCILLA DE BURGOS Morcilla de Burgos is a delicious and very popular regional variety made with Spanish rice, onions, blood and seasoning. Ours is produced by the Rios Family in Villarcayo, Burgos. Panceta Who doesn t love croquetas? But many of our chef customers find that preparation time for home made croquetas can be problematic, and so opt for good-quality manufactured options. We stock a range of frozen croquetas produced in Valladolid. The producers use traditional recipes and high quality ingredients to make croquetas with the taste and texture of home-made. They use no additives or preservatives, and fresh milk from the dairy is used in their béchamel sauce. The croquetas are individually quick frozen, and can be deep-fried directly from the freezer. No preparation; no waste. Just great-tasting croquetas. CROQUETAS 3021 Croquetas con Jamón (with ham) 500g bag 10 x 500g 3022 Croquetas con Bacalao (with cod) 500g bag 10 x 500g 3023 Croquetas con pollo (with chicken) 500g bag 10 x 500g 3019 Bocaditos con queso azul (with blue cheese) 500g bag 6 x 500g 3020 Bocaditos con setas (with wild mushrooms) 500g bag 6 x 500g 3024 Bocaditos con chorizo y huevo (with chorizo and egg) 500g bag 6 x 500g Morcilla de Burgos is available as 300g pieces, as link sausage - sized pieces or as bite-sized tapas balls. MORCILLA ASTURIANA This dried and smoked morcilla adds deep, smoky flavours to soups, and stews. and is a key ingredient in Fabada Asturiana, the classic bean casserole of Northern Spain. MORCILLA IBÉRICA Cured soft Morcilla made by our jamón producer in Córdoba. PANCETA Panceta - Salt cured, air dried pork belly from Asturias. Available smoked or unsmoked. MORCILLA AND PANCETA 2021 Morcilla de Burgos 'unidad' 300g 4kg box 2022 Morcilla de Burgos 'pinchitos' 250g 3kg box 2023 Morcilla de Burgos 'delicias' 800g 3 x 800g 2025 Morcilla Asturiana (smoked) 400g 1 x 400g 2026 Morcilla Ibérica 500g 1 x 500g 2009 Panceta (Asturian) unsmoked 500g-1kg piece per piece 2011 Panceta (Asturian) smoked 500g-1kg piece per piece We also have similar bocaditos, which are smaller, bite - sized morsels which make perfect finger food. Croquetas average units per kg, and bocaditos average units per kg. Morcilla de Burgos 'unidad' HALAL CHARCUTERIE Morcilla We work de with Burgos the unidad family-owned business Luís Oliveras, based near Girona. They produce certified Halal charcuterie using veal and turkey meat. The products available include Halal Chorizo, Halal Salchichón, Halal Salami, Halal Veal Salami and Halal Veal Cecina (cured and dried veal) 10 E sales@ibericofoods.com T T E sales@ibericofoods.com 11

7 SPANISH HAM Salt-cured and air-dried ham (jamón) is one of the jewels of Spain s gastronomy; and we believe it to be the best in the world. Jamón is produced throughout Spain, however certain localised areas are renowned for their production of jamón of exceptional quality. Some of these areas have achieved their own Protected Denomination of Origin status in recognition of the unique characteristics of the hams produced in those specific places. Ibérico pigs in the dehesa WHOLE HAMS, BONE IN RANGE OF IBÉRICO HAM D.O. LOS PEDROCHES (CORDOBA) unit/case size 1001 Jamón Ibérico Bellota 100% Ibérico black label bone in 1 x 7.7kg 1003 Paleta (shoulder ham) Cebo de Campo bone in 1 x 5.0kg IBÉRICO HAMS D.O. GUIJELO 1000 Jamón Ibérico Bellota 100% black label 'Gourmet Oro' 1 x 8.0kg 1002 Jamón Ibérico Bellota 50% red label bone in 1 x 7.7kg OUR RANGE JAMÓN IBÉRICO BELLOTA GOURMET ORO Matured 48 months minimum. Best in Spain Award Specially selected hams are set aside for extended maturation, leading to outstanding complexity and balance of flavour. JAMÓN IBÉRICO BELLOTA Jamón Ibérico and Jamón Serrano Jamón is the name given to ham made from the hind leg. Paleta is ham made from the front shoulder and leg. Paleta are smaller, have a much lower yield of usable meat, and are less easy to carve than jamón. These characteristics are reflected in the price: Per kg, jamón is typically, about double the price of paleta of the same grade. There are two main categories of jamón in Spain, determined by the breed of pigs from which they are produced: Jamón Ibérico is produced from Iberian Black Pigs. This ancient, indigenous breed has evolved to thrive in the climate and environment of south western Spain. The meat from these pigs is characteristically dark, and richly marbled with fat. This fat marbling is a key characteristic of jamón ibérico, giving the cured ham extra succulence and flavour. Iberian Black pigs have jet-black hooves, giving rise to the Spanish expression Pata Negra (Black Foot). Hams in the salting rooom 1004 Jamón Ibérico Cebo de Campo bone in 1 x 7.7kg NEW Paleta Ibérica Bellota (shoulder ham) bone in 1 x 5.5g WHITE PIG HAM 1011 Jamón Serrano Reserva bone in, from Teruel 16 months 1 x kg NEW Jamón Serrano Reserva bone in, from Trevélez 1 x 8.0kg WHOLE HAMS, DE-BONED IBÉRICO HAMS FROM SIMÓN MARTIN, D.O. GUIJUELO 1006 Jamón Ibérico Bellota 50% red label de-boned 1 or 2 x 2.5kg 1007 Jamón Ibérico Cebo de Campo de-boned 1 x 5.5kg Cured hind leg of acorn-fed Iberian Black pig, 30 months matured. Black label and red label available. PALETA IBÉRICA BELLOTA Cured shoulder ham of acorn-fed iberian black pig, 24 months matured. Red label and green label available. JAMÓN IBÉRICO CEBO DE CAMPO Cured hind leg of outdoor reared Iberian black pig, 24 months minimum matured. SERRANO HAM Serrano ham from Teruel and Trevélez, 16 months minimum matured. Different grades are available, depending on the diet and rearing environment of the pigs: Ibérico Bellota (Spanish for acorn ) is the highest grade. This word indicates that the pig was reared entirely outdoors in a pasture ecosystem known as dehesa (natural grassland featuring evergreen Mediterranean oak trees, which are abundant in southern and western Spain). Jamón Ibérico bellota has an intense, complex, nutty flavour. The fat is soft and buttery. WHITE PIG HAM 1008 Jamón Serrano Reserva de-boned Guijuelo, 24 months 1 x 6.0kg 1012 Jamón Serrano Reserva de-boned Teruel (cleaned and polished) 16 months 1 x 5.0kg NEW Jamón Serrano Reserva de-boned Trevélez, 16 months 1 x 6.0kg New Spanish legislation requires the producers to declare the genetic purity of the pigs. Iberian Black Pigs are commonly cross bred with Duroc, and this can change some of the characteristics of the finished ham. Bellota hams made from 100% pure Ibérico pigs are now classified as Black Label while those made from 50% or 75% pure Iberico pigs are graded as Red Label. It is always worth knowing how the classification system works. Please call if you are unsure. Ibérico ham on a Jamotec stand Ibérico Cebo de Campo is a grade of ibérico ham which is produced from pigs reared outdoors in fields on a diet of grass, approved cereal-based feed, and acorns. Product Description "Ibérico Cebo without further qualification, indicates only the breed of pig and has no reference to rearing environment or diet. Jamón Serrano is produced from white pigs (usually a cross-breed of Duroc and Large White). These pigs are usually reared indoors, on a diet of cereal-based feed. Some areas of Spain specialise in rearing Duroc-crossed pigs of very high quality, in outdoor environments. In addition to the pigs themselves, the rearing environment and diet; other factors influencing the quality of the finished product are the technical skill of the ham maker and the period of maturation of the hams in the bodega, or maturation cellar. Long maturation allows the flavours to develop complexity and intensity. We stock Ibérico hams produced in three of the recognised PDOs for Jamón Ibérico: Guijuelo (Salamanca), Extremadura and Los Pedroches. Each of these areas has a long and rich tradition of ham making, and produces regionally distinct flavour characteristics. Our producers follow the traditions of successive generations of regional ham makers in some of the most celebrated production areas for Iberian ham. PRE-SLICED HAM SELECTION OF HAND CUT IBÉRICO HAM D.O. LOS PEDROCHES (CÓRDOBA) 1039 Jamón Ibérico Bellota hand-cut 100g 1 x 100g 1040 Jamón Ibérico Cebo de Campo machine cut 100g 1 x 100g WHITE PIG HAM 1041 Serrano ham sliced 500g, 10 months 8 x 500g 12 E sales@ibericofoods.com T T E sales@ibericofoods.com 13

8 CHEESES SPANISH CHEESE BOARD Artisan cheeses, rather like wines, are expressions of the places in which they are made. Just as grapes, and the wines made from them are influenced by variety, geology and climate; so these cheeses reflect the unique characteristics of the milk from which they are made. Many of our cheeses are produced from the milk of ancient regional livestock breeds. The pastures on which these animals graze are influenced by geology and climate. And the methods of production and maturation of the cheeses are localised and unique. key SHEEP'S MILK CHEESES Semi -cured Manchego cheese D.O.P. 3kg wheel (La Mancha) NEW Semi -cured Manchego cheese D.O.P. wedges (La Mancha) Cured Manchego Cheese D.O.P. 3.0kg wheel (La Mancha) NEW Cured Manchego Cheese D.O.P. 3.0kg wedges (La Mancha) Queso de Oveja al Romero (rosemary) 3.0kg wheel (La Mancha) 1 x 3kg 250g 1 x 3.0kg 250g 1 x 3kg Our range includes regional classics as well as some less wellknown cheeses. All our cheeses are made by artisan producers Idiazábal D.O.P. 1.2kg wheel (Basque) 1 x 1.2kg NEW Idiazábal D.O.P. wedges (Basque) 250g Manchego, Spain s best known, and most widely exported cheese, is produced in the high, arid plain of La Mancha from local sheep s milk. Our producer, José Ángel Gómez Moreno uses milk from the family herd of Manchega sheep. His Manchego has won several prizes at the World Cheese Awards. We also stock creamy, slightly salty blue cow and goats milk cheese from Valdeón; Mahón, from the island of Menorca and Galician tetilla and San Simón. We now stock some of our cheese range as cut and vacuum packed wedges. These include Manchego, Valdeón, Idiazábal and Mahón. GOATS' MILK CHEESES Murcia Al Vino 2.6kg wheel (Murcia) 1 x 2.6kg Flor del Zújar 900g wheel (Badajoz) 1 x 900g Rulo de Cabra 1kg log with rind (Murcia) 1 x 1kg Payoyo cheese semicured 2kg wheel (Cádiz) 1 x 2kg COWS' MILK CHEESES Mahón semi cured D.O.P. 1.75kg square (Menorca) 1 x 1.75kg NEW Mahón semi cured D.O.P. wedges (Menorca) g Tetilla D.O.P. 800g cone (Galicia) 1 x 800g San Simón (smoked tetilla) D.O.P. 950g cone (Galicia) 1 x 950g We can source cheeses at our customers specific requests, so please call if there is a particular cheese you wish to use BLENDED MILK CHEESES Picos Blue from Valdeón D.O.P. 2.3kg wheel (León) 1 x 2.3kg NEW Picos Blue from Valdeón D.O.P. 500g wheel (León) 1 x 500g NEW Picos Blue from Valdeón D.O.P. wedges (León) 100g Fig and almond cake Apricot and almond cake 2 6 Membrillo E sales@ibericofoods.com T T E sales@ibericofoods.com 15

9 CHEESE ACCOMPANIMENTS Membrillo is a sweet, fruity accompaniment to cheese, made from quince fruits, boiled with sugar and lemon. Set quince paste is typically served with cheese. Dried fig and Valencia almond cakes with cinamon. Serve slices of this delicious and natural dried fruit with cheese. Picos breadsticks are the crisp accompaniment not only to cheese, but to charcuterie. We now stock a delicious range of savoury crackers from an artisan producer in Valencia. These biscuits have a hand-made appearance and a very more-ish flavour and crunch. Available as plain or with added olives or rosemary. They are delicious with charcuterie and cheese or as a base for canapés. ACCOMPANIMENTS FOR CHEESE 5031 Membrillo (quince paste) 900g 1 x 900g Membrillo 2kg low stock held - pre order required Membrillo 3.75kg low stock held - pre order required 1 x 2kg 1 x 3.75kg 5032 Fig and almonds cake 250g 1 x 250g 5033 Bread sticks 200g bag 25 x 200g NEW RANGE OF ARTISAN CRACKERS NEW Crackers traditional with extra virgin olive oil 125g retail box 1 x 2.5kg NEW Crackers traditional with extra virgin olive oil 200g bag 1 x 250g NEW Crackers with olives 125g retail box 10 x 125g NEW Crackers with olives 200g bag 10 x 200g NEW Crackers with rosemary 125g retail box 10 x 125g NEW Crackers with rosemary 200g bag 10 x 200g GALICIAN ARTISAN PART-BAKED SOURDOUGH BREAD (FROZEN) Our Galician sourdough bread becomes ever more popular! We work with a renowned Galician bread maker, who specialises in producing frozen, part-baked breads in traditional Galician shapes. The finest wheat flour is used, along with special yeasts, to produce dough which is hand shaped and cut, giving a truly artisan-baked flavour and appearance. Meiga rustic GALICIAN BREAD Galician sandwich baguette "Tetiña" Galician bread rolls 65g (box of 85 rolls) 85 x 65g "Meiga" Rustic Galician bread 300g (box of 20 units) 20 x 300g NEW "Meiga" Rustic Galician bread 280g (box of 30 units) 30 x 280g "Cantabrian" Rustic Galician bread 270g (box of 20 units) 20 x 270g NEW Galician sandwich baguette pre-cut 100g (box of 26) 26 x 100g Galician Sandwich Baguette Cantabrian Rustic Tetiña 16 E sales@ibericofoods.com T T E sales@ibericofoods.com 17

10 FISH & SEAFOOD CANTABRIAN ANCHOVIES (ANCHOAS DEL CANTÁBRICO) Spain s finest anchovies are produced on the north coast using fish caught as they migrate from the Atlantic to the Cantabrian Sea in the Bay of Biscay. These anchovies are cured in salt and then the fillets are carefully removed, cleaned, trimmed and arranged by hand. Finally they are packed in light olive oil. Our quality anchovies are neatly trimmed, with few bones. Their colour is pinkish-brown, and the flavour is rich, meaty and fishy, with a pleasant balance of salt. BOQUERONES These are fillets of Mediterranean anchovies marinated in oil, vinegar and herbs. SPANISH TUNA Spain s premium tuna is called bonito del norte. This species of small tuna (thunnus alalunga) is caught in the Bay of Biscay by traditional and sustainable rod-and-line methods. The fish are renowned for their pale, delicately flavoured meat. The tuna are filleted into loins, belly and neck pieces, each of which is canned separately. Boquerones FISH AND SEAFOOD ANCHOVIES AND BOQUERONES 7001 Boquerones in vinegar 600g net wt.(500g dr wt) 1 x 600g Cantabrian Anchovy fillets small 510g net wt. (325g dr.wt) approx. 100 fillets Cantabrian Anchovy fillets tri-pack 120g net wt. (3 x 29g dr.wt.) TUNA 1 x 500g 1 x 120g 7009 Yellowfin tuna belly fillets (Ventresca )120g 1 x 120g 7026 Yellowfin Tuna 1kg foil pouch 1 x 1kg NEW Bonito del Norte (white tuna) loins in sunflower oil 950g net wt. (700g dr.wt.) 1 x 1.25kg NEW Mojama solomillo 300g 1 x 300g Yellowfin tuna (thunnus albacares) are also landed and processed in the fishing ports of northern Spain. Tuna from these fish is called Atún Claro, and because of the greater stocks and larger size of this species, the products are cheaper than bonito del norte. We stock tuna for catering in a 1 kg foil pouch. WHAT IS VENTRESCA? Ventresca is the meat from the belly of the fish, and it is the most highly-prized cut because of its exquisite flavour and velvety texture in the mouth. MOJAMA Air dried tuna loin. Ventresca Cantabrian anchovy fillets 18 E sales@ibericofoods.com T T E sales@ibericofoods.com 19

11 SEAFOOD BACALAO (SALT CURED COD) Since medieval times, early seafarers, many of them from the Basque region, sailed to fishing grounds far to the north to access the abundant stocks of cod in the North Atlantic. It was necessary to preserve and dry the catch with salt in order to bring it home; and a tradition of cooking with re-hydrated salt-cured cod has, for centuries been part of Spanish gastronomy. The curing and drying process concentrates collagens in the fish, changing texture as well as flavour. Traditional; salted and dried bacalao requires three days soaking in fresh water. Our producers have developed a process for de-salting the cod in a controlled factory process, then blast freezing. This means that the bacalao is ready to cook as soon as it is thawed. We stock whole, trimmed, rehydrated loins (frozen), as well as skinless, boneless trimmings, which are perfect for making fritters, croquettas and other dishes where the fish does not need to be prime loin. CHIPIRONES A standard dish in countless tapas bars across Spain, these are Pacific-caught baby squid, flour dusted and IQF frozen. Deep fry from frozen and serve with alioli to create a typical tapas dish. COOKED OCTOPUS TENTACLES (PULPO) Seafood mix FISH AND SEAFOOD BACALAO (SALT COD) 7015 Bacalao Lomo tail ends salted 1kg tray 1 x 1kg 7023 Bacalao whole loin de-salted, frozen 1kg 1 x 1kg 7028 Bacalao desalted trimmings 1kg tray 1 x 1kg OCTOPUS AND SQUID (FROZEN) 7013 Flour dusted IQF baby squid (chipirones) 2kg 1 x 2kg NEW Raw whole pulpo (octopus) 1-2kg each (tray of 2) 1 x 2-4kg tray 7018 Cooked pulpo (octopus) tentacles 3.6kg box 1 x 3.6kg 7016 Argentinian wild prawns size L1 2kg 1 x 2kg NEW Seafood paella mix 1kg bags 6 x 1kg 7025 Tortas de Camarones 1kg bag 4 x 1kg Pulpo is one of the signature dishes of Galicia, where methods of tenderising and boiling the octopus are handed down through generations of Galician families. Our octopus are caught in the Atlantic waters of the Western Spanish and Portuguese coasts; and also off the coast of Morroco. They are carefully boiled to perfection, then portioned, vacuum sealed, and frozen. Once thawed, the tentacles can be eaten cold, or reheated either by boiling or frying. SEPIA (CLEANED CUTTLEFISH, FROZEN) Cleaned whole cuttlefish from the Eastern Atlantic. Landed and processed in Morocco for the Spanish market. SEAFOOD PAELLA MIX IQF frozen seafood cocktail mix of squid, mussels and prawns. Perfect for paella and sopa de mariscos. TORTAS DE CAMARONES Tortas de camarones are shrimp fritters from the province of Cádiz in Andalusia Tortas de Camarones IQF flour dusted baby squid (chiperones) Bacalao 20 E sales@ibericofoods.com T T E sales@ibericofoods.com 21

12 SPICES BAR SNACKS & PICKLES (PARA PICAR) PIMENTÓN DE LA VERA The defining flavour of so much of Spain s gastronomy is the smoked paprika called Pimentón de La Vera. This spice is produced only within a Protected Denomination of Origin area in the province of Caceres, in the Region of Extremadura. The peppers are picked by hand and transported to the drying/smoking barns, where they are dried in the heat and smoke of oak wood fires. Once dry, they are taken to the mill, where they are ground in a 5-stage process using granite millstones, into the vivid fine powder we know as Pimentón de La Vera. We stock dulce (mild) and picante (hot, spicy). Capsicum peppers were first brought to this area by Conquistadors returning from the New World in the early 16th century. They were first cultivated by monks at the Yuste Monastery, near Jaraiz. The autumnal rainy weather at harvest time led to the practice of drying the peppers over oak fires, lending them their unique smoky flavour. SPICES 9001 Pimentón de La Vera picante 75g tin 1 x 75g 9002 Pimentón de La Vera dulce 75g tin 1 x 75g 9003 Pimentón de La Vera picante 750g tin 1 x 750g 9004 Pimentón de La Vera dulce 750g tin 1 x 750g 9006 Pimentón de La Vera dulce 1kg foil pouch 1 x 1kg 9007 Paella seasoning 900g tub 1 x 900g 9009 Saffron Spanish 1g 1 x 1g 9012 Padron peppers g bag 1 x box 9018 Dried guindilla pepper string (200 peppers per string) 1 x g NEW Dried ñora peppers 100g (12 units) 1 string 9017 Choricero pepper paste 650g nt.wt. 1 x 100g 9019 Colorante alimentario (food colourant) 900g 1 x 650g 9013 Fresh Spanish purple garlic cloves, peeled 1.5kg tub 1 x 1.5kg At Ibérico Foods we believe we have the best almonds in the market! We work with a family business in Alicante, dedicated to growing, processing and packing almonds from their own orchards. Our blanched, fried and salted Marcona, and Valencia almonds are outstanding in flavour and texture. Marcona almonds grow only along the southern coastal strip. These premium almonds are blanched to remove the husk, then fried in sunflower oil and sprinkled with coarse sea salt. Our Valencia almonds are a similar, cheaper variety. We also stock traditional Spanish savoury bar snacks. These include crisp toasted maize kernels (kikos), fried broad beans (habas fritas), flavoured with salt and pimentón de La Vera, and a new bar snack cocktail mix. We have premium quality potato crisps from the producer Torres in Barcelona. These crisps are fried in Extra Virgin Olive Oil. For something truly unique and indulgent, try the crisps flavoured with real Black Truffles. BAR SNACKS AND PICKLES BAR SNACKS 6021 Marcona almonds blanched, fried and salted 5kg 1 x 5kg 6022 Marcona almonds blanched, fried and salted 910g 1 x 910g NEW Marcona almonds blanched, fried and salted 125g 1 x 125g NEW Marcona almonds raw, blanched 1kg 1 x 1kg 6036 Largueta almonds roasted and salted 810g 1 x 810g 6024 Valencia almonds blanched, fried and salted 910g 1 x 910 NEW Valencia almonds blanched, fried and salted 125g 1 x 125g 6025 Habas Fritas picantes 700g 10 x 700g 6026 Kikos pequeños (toasted maize kernals) 1kg 10 x 1kg NEW Bar snack cocktail 1kg 10 x 1kg 6030 Black truffle flavoured crisps, 40g bag 15 x 125g 6031 Black truffle flavoured crisps, 125g 15 x 125g 6035 Extra Virgin Olive Oil crisps,150g bag 15 x 150g PICKLES 6001 Banderillas dulces 3.9kg (net.wt.) glass jar 1 x 3.9kg NEW Banderillas dulces 370g nt. wt. (200 dr.wt.) 1 x 370g 6002 Guindillas in vinegar 1.2kg net.wt, (net.wt.) plastic tub 1 x 1.2kg 6006 Alcaparrones (caperberries) 1.2kg net wt. (900g dr.wt.) plastic jar 1 x 1.9kg NEW Pimientos Lágrima 122g net wt (85g dr. wt.) glass jar 1 x 125g NEW Pimientos Lágrima 1kg plastic tray 1 x 1kg 22 E sales@ibericofoods.com T T E info@ibericofoods.com 23

13 OLIVES, OIL AND VINEGARS Our large cans of green and black manzanilla olives are produced by La Tórtola in Córdoba. Manzanilla is the most poular variety in Spain. We also have Gordal (Queen) olives, with stone, pitted or stuffed. One of our best selling lines are our gordal pitted olives in picante brine, which have a full, meaty texture and a pleasant kick of pimenton. Our 5l PET bottles of delicious extra virgin olive oil are produced by the small family business Aceites Delgado S.L. in Guadalajara. Dark green in colour and fresh and fruity in flavour, it is a great all-rounder. Great for dressings, great for frying. Arbequina Extra Virgin Olive Oil. This oil, produced from the small, pink arbequina olive variety has a distinctively light and floral flavour, much prized for dressing salads and other foods on the plate. OLIVES, OLIVE OIL AND VINEGARS OLIVES 8001 Black olives pitted 240/260 in brine 4.25kg tin (2kg dr.wt.) 2 x 4.25kg 8002 Black olives with stone 240/260 in brine 4.25kg tin (2.5kg dr.wt.) 8003 Green Manzanilla olives pitted 200/220 in brine 4.25kg tin (2kg dr.wt.) 8004 Green Manzanilla olives with stone 180/200 in brine 4.25kg tin (2.5kg dr.wt.) 3 x 4.25kg 2 x 4.25kg 3 x 4.25kg 8007 Gordal pitted olives 70/90 in brine 4.25kg tin (2kg dr.wt.) 2 x 4.25kg 8011 Gordal olives with stone 70/90 in brine 4.25kg tin (2.5kg dr.wt.) 8008 Green olives stuffed with red pepper 200/220 in brine 3.9kg glass jar, 2.2kg dr.wt Gordal pitted olives picante 80/90, 4.3kg tin (2kg dr.wt.) 2 x 4.25kg 2 x 3.9kg 2 x 4.25kg 8005 Gordal pitted olives picante 80/90, 370g glass jar 12 x 370g 8012 Campo Real olives 180/260 with stone in brine 4.3kg tin (2.5kg dr.wt.) 8010 Green pitted olives 200/220 with anchovy flavour 4.5kg tin (2kg dr.wt.) 2 x 4.25kg 1 x 4.50kg NEW Green pitted olives 200/220 in brine 370g glass jar 12 x 370g We have introduced vinegars from 2 producers to add to our very popular range from Sotaroni. Capirete vinegars are classic aged sherry vinegars from Jerez and the Gardeny range are produced from single grape variety wines by the fifth generation of the Badia Family in Lleida, Catalonia. OLIVE OIL 8020 Fidelco Extra Virgin Olive Oil 5L pet 1 x 5L 8023 Fidelco Arbequina Extra Virgin Olive Oil 500ml bottle 12 x 500mls VINEGARS 8031 Vinegar Pedro Ximénez 25yr 200ml 6 x 200ml 8032 Vinegar Pedro Ximénez 12yr 750ml 1 x 750ml 8033 Vinagar Pedro Ximénez 12yr 250ml 20 x 250ml 8034 Moscatel Vinegar 12yr 200ml 6 x 200ml NEW RANGE GARDENY NEW Cava vinegar 250ml 1 x 250ml NEW Balsamic vinegar (Modena) 250ml 1 x 250ml NEW Reisling vinegar 375ml 1 x 375ml CAPIRETE NEW Jerez sherry vinegar 4yr 375ml 1 x 375ml NEW Jerez sherry vinegar 4yr 750ml 1 x 750ml NEW Jerez sherry vinegar 4yr 2L 1 x 2L NEW Jerez sherry vinegar 4yr 5L 1 x 5L NEW Jerez sherry vinegar 20yr 375ml 1 x 375ml NEW Jerez sherry vinegar 20yr 750ml 1 x 750ml 24 E sales@ibericofoods.com T T E sales@ibericofoods.com 25

14 STORE CUPBOARD INGREDIENTS RICE, PULSES AND PASTA Our best selling rice is produced in the national park of the Delta De L Ebre, in southern Catalonia. With its high absorption, it is perfect for making paella. We also have rice from the famous D.O. area of Calasparra, in Murcia. RICE, PULSES AND PASTA SPANISH RICE Calasparra rice 1kg plastic bag 1 x 1kg Spanish Paella rice 5kg plastic sack 1 x 5kg DRIED PULSES Brown lentils (lentejas Pardina) 1kg 1 x 1kg Baby chickpeas (garbanzo Pedrosillano) 1kg 1 x 1kg TRUFFLES NEW Black truffle infused EVOO 250ml 1 x 250ml NEW Black truffle in juice 10g dr.wt. 1 x 12.5g NEW White truffle in juice 10g dr.wt. 1 x 12.5g NEW White truffle salsa 200g 1 x 200g GARLIC AND ALIOLI D.O.P. Las Pedroñeras (purple garlic) 9013 Whole peeled garlic cloves 1.5kg 1 x 1.5kg 8036 Black garlic alioli 2kg tub 1 x 2kg 8035 Classic alioli 2kg tub 1 x 2kg 8038 Black garlic alioli 135g glass jar 12 x 135g 8037 Classic alioli 135g glass jar 12 x 135g Large butter beans (alubia Judión) 1kg 1 x 1kg COOKED PULSES White beans (alubia blanca) 2.5kg net wt, 1.55kg dr.wt. 1 x 2.5kg Red beans (alubia roja) 2.5kg net wt, 1.6kg dr.wt. 1 x 2.5kg Chickpeas (garbanzos) 570g nt.wt, 400g dr.wt. (glass jar) 1 x 570g Chickpeas (garbanzos) 2.5kg nt.wt, 1.55kg dr.wt. 1 x 2.5kg TRUFFLES Our new range from Queen of Truffles in Valencia includes EVOO infused with shavings of black truffle, a delicious salsa of mushrooms and truffles, and whole black and white truffles in juice. TINNED VEGETABLES Piquillo peppers 2.5kg tin, net wt, 1.9kg dr.wt. ( peppers) Roasted red peppers 2.5kg tin net wt, 1.65kg dr.wt. ( peppers) Tomate Frito (fried and pureed tomatoes with onion and garlic) 2.6kg Artichoke hearts in brine, 2.6kg net wt, 1.5kg dr.wt, (30-40 hearts) 1 x 2.5 kg 1 x 2.5 kg 1 x 2.6kg 1 x 2.6kg PASTA Artichoke hearts in olive oil 330g net wt. glass jar, 210g dr.wt. (8-10 hearts) 12 x 330g Chickpeas Fideuá "Gallo" 500g 18 x 500g Fideo "Gallo" no.2, 500g 18 x 500g Fideo "Gallo" no.4, 500g 18 x 500g White asparagus spears D. O. Navarra 540ml net wt. glass jar (9-12 spears) 1 x 540ml 5035 Miel de caña 920g jar drizzle over fried aubergine 1 x 920g ALIOLI Fideuó Produced in the P.D.O. town of Las Pedroneras in La Mancha, at the heart of Spain s purple garlic producing area, the product range features highly pungent and aromatic fresh peeled purple garlic cloves, adding intense flavour to a host of dishes. Heads of fresh purple garlic are slow roasted to caramelize and blacken, producing the celebrated black garlic highly prized by Michelin starred Spanish chefs. These black garlic cloves are used to make the black garlic alioli, and the classic alioli is made using the fresh purple garlic and sunflower oil. Alubia Judión Lentils Fideó Piquillo peppers 26 E sales@ibericofoods.com T T E sales@ibericofoods.com 27

15 DULCES (SWEETS) DULCES Tarta de Santiago- delicious almond tart made in Santiago de Compostela, traditionally eaten in Galicia at Christmas time, but perfect as a dessert or with coffee at any time. TURRÓN Turrón de Jijona 300g 1 x 300g Turrón de Jijona 30g portion (box of 133 units) 4kg 1 box Turrón de Alicante 300g 1 x 300g PASTEL DE NATA Frozen part baked Portuguese custard tarts DULCES (SWEETS) Tarta de Santiago 700g 1 x 700g Churros Lazo (4 x 1kg) horseshoe shaped 1 x 4kg NEW Churros Largo (4 x 1kg) straight 1 x 4kg Chocolate sauce powder "Valor" 500g 12 x 500g Part baked Pastel de nata 70g (box of 60) 1 box Cocoa dusted chocolate coated almonds 1kg bag 1 x 1kg Pastel de nata TURRÓN Jijona- supreme quality soft turrón made from toasted marcona almonds (70%) and orange blossom honey. Alicante- supreme quality hard turrón made with 67% marcona almonds and 18% orange blossom honey. Churros Tarta de Santiago 28 E sales@ibericofoods.com T T E sales@ibericofoods.com 29

16 EQUIPMENT MEET THE OFFICE TEAM Jamotec JP Bodega EQUIPMENT Cameron Whyte María Herrador HAM CARVING EQUIPMENT 4001 Jamotec J Jamotec JP NEW Jamotec 'JC' pre-order, no stock held Following a career in food manufacturing with a number of leading UK food companies, Cameron co-founded Ibérico Foods in He handles key accounts, and travels regularly to Spain, visiting producers, attending food exhibitions and sourcing new products. María is a native of Cádiz, Andalucía. María gives sales advice, processes orders, manages stock and customer accounts Bodega Ham Stand 4004 Góndola Ham Stand Kirsty Todd Eva Poudereux 4008 Jamotec trimming/boning knife 4009 Jamotec slicing knife Finance Director and co-founder of Ibérico Foods. Kirsty handles purchasing, finance and logistics. Eva is closely involved with new product selection and managing export logistics Rossana Ravalli Originally from Sicily, Rossana is responsible for sales, customer accounts and overseeing order processing. Góndola Jamotec 'JC' DELIVERY UK wide delivery Delivery is free for all orders over 150, and up to 25kg in weight. Heavier orders incur a surcharge of 30p/kg over 25kg. Orders under 150 are subject to a 10 + VAT delivery charge. Orders are despatched for next working day delivery, using a third party courier (Fedex). Saturday delivery is possible, but the courier surcharge is passed on to the customer at cost. Larger orders of frozen and/or chilled goods or full pallet orders that requiring temperature controlled delivery are costed on an individual basis. Central Belt of Scotland Delivery is free in our own temperature controlled vans. We now have a minimum order value of 40 to qualify for free delivery, otherwise a 5 delivery charge is levied. NEW ACCOUNTS If you wish to open an account, please call the office and ask for an application form. We require COD for the first 2 orders, and are then happy to offer credit terms subject to satisfactory references. Payment term offered is usually 30 days from invoice date with an agreed credit limit. PRICES Every effort is made to maintain or reduce prices from last year. We reserve the right to change prices in the event of unexpected market price or exchange rate fluctuations, and will always try to give notice. All prices listed in the attachment are not subject to VAT unless otherwise stated. Jamotec J2 30 E sales@ibericofoods.com T T E sales@ibericofoods.com 31

17 TO ORDER Please call: or Unit 9, 5 Munro Road Springkerse Industrial Estate Stirling FK7 7UU Tel: info@ibericofoods.com Follow us on 32 E sales@ibericofoods.com T