INDEX. Dear Brindisa friends and customers, As I write, spring is in the air, and it is a great step forward for the spirit!

Transcription

1 PRODUCT CATALOGUE 2017/2018

2 Dear Brindisa friends and customers, As I write, spring is in the air, and it is a great step forward for the spirit! Now in our thirtieth year, we are sticking to what we love most, our favourite Spanish foods. What I have always called our cured foods continue to hold centre stage as we develop our expertise and facilities at Brindisa to give these products the specialized care they require. Pre-ordering batches of hand-picked hams from the exceptional curing rooms of Spain is a great advantage in safeguarding the consistent quality that forms the hallmark of our offer. Our selection of cured charcuterie offers an astonishing breadth of flavours that is hard to match: try our lomo Ibérico doblado, our Ibérico sobrasada (soft, cured chorizo) and our cured beef cecina which all prove my point. And for the cooks amongst us, the semi-cured and fresh sausages and frozen meats offer many opportunities to go wild in the kitchen. When the sun arrives it will be a great moment to think Spanish again as so many of their dishes are best prepared on the barbeque. The cheese range at Brindisa has grown carefully over the last year as we select more stocks from very small dairies across the country. Although artisan cheese is considered a bit of a treat in the UK, when you visit the makers you see that their life is not of luxury but of focused hard work that has almost no let up, muy sacrificado (intense dedication), as they say in Spanish. It s a labour of love from which come incredible shapes, flavours, aromas and textures. Our cheese rooms in Balham allow us to care for selected cheeses in a more precise way while enabling us to bring in rare products to share with you. Look out for our farmhouse raw milk cheeses: Smoked Martin Txiki Idiazábal, Rey Silo and Besos, Torta de Barros, Payoyo de oveja (Grazalema), Torralba Mahón and Ermesenda and many more just dive in, enjoy and look out for new arrivals this year! Fish is a food for fitness and health and Spain provides real diversity and quality. Not only is the variety of fish stunning but Spanish preservation skills are second to none: excellent cod, salted and cured for 4 months, has a depth of flavour that is not possible with fresh cod, and our cured anchovies, cooked tuna and smoked mackerel are all delicately preserved in olive oil. In addition, octopus and mussels, selected with the utmost care and stored in their own juices or in escabeche, are invaluable as aperitif tapas, light suppers or for picnics. And olives how could we ever survive without the fruits of the olive tree? We build our culinary life around this miraculous ingredient whether in our use of an astonishing variety of fragrant oils, or when we enjoy olives as a snack to eat with a sherry, adorn a salad or lace a slow cooked stew the options never end! The Brindisa store cupboard is essential to bring these cured foods to life! Olive oil crisps as thin as butterfly wings; bitter sweet sherry vinegar you could drink by the teaspoon, heady aromatic saffron stamens that paint your rice dish Titian; dried pulses galore that bring you minerals, vitamins and slow reflective time in the kitchen. All these culinary delights sit alongside jars of pickles, cooked beans, sauces, honey, dried fruits and jam which provide ease and speed to any preparation. We have an ingredient or gift for most occasions, including the ever popular tins of Basque cigarillo biscuits, turrones and chocolates. Despite the obvious challenges that we all face over the coming months and years we will stand steadfast in our mission to bring Spanish food of exceptional quality across the borders of Europe to our island and we will continue to give you, our customers and friends in fine food, the very best service and information possible. Buen Provecho, Monika Linton INDEX HAM 4 Ham Q & A s 5 Ham health benefits 8 Ibérico ham on the bone 8 White pig ham on the bone 9 Boneless Ibérico ham and paleta (shoulder) 9 Boneless white pig ham 9 Sliced Ibérico ham 9 Sliced white pig ham 9 Ham carving equipment CHARCUTERIE 14 Cured Ibérico chorizo (including sobrasada) 14 Cured white pig chorizo (including sobrasada) 14 Other cured chorizo 14 Cured Ibérico lomo (pork loin) 14 Cured white pig lomo 15 Cured Ibérico salchichón (Spanish pork salami) 15 Cured white pig salchichón 15 Cured cecina (air-dried meat) 15 Sliced charcuterie COOKING CHORIZO 19 Cooking chorizo hot 19 Cooking chorizo mild 19 Chistorra (long, thin chorizo) OTHER MEAT 24 Morcilla (black pudding) 24 Panceta and other pork products 24 Pâté 25 Frozen meat 25 Fresh meat CHEESE 30 Ewes milk cheese 33 Cows milk cheese 34 Goats milk cheese 35 Blue cheese 35 Blended milk cheese WITH CHEESE 39 Membrillo (quince paste) 39 Pressed and preserved fruit 39 Savoury baked goods STORE CUPBOARD 44 Dried pulses 44 Cooked pulses in jars and tins 44 Organic cooked pulses in jars 44 Rices and pasta 45 Dried peppers 45 Herbs and spices 46 Brindisa mayonnaises 46 Brindisa sauces 47 Preserved vegetables 47 Soup 47 Kitchen equipment FISH 52 Tuna 52 Salt cod 53 Other fish (octopus, sardines, mackerel and seafood) 53 Anchovies OLIVE OIL AND VINEGAR 58 Extra virgin olive oil 59 Wine vinegar 59 Sherry vinegar OLIVES AND PICKLES 62 Olives in catering sizes 62 Pickles in catering sizes 62 Brindisa pickles in retail sizes 62 Olives and olive paste in retail sizes NUTS, CRISPS AND SNACKS 66 Nuts 66 Crisps 66 Snacks DULCES 72 Brindisa: The True Food of Spain, Monika Linton 72 Turrón 72 Honey 73 Biscuits and bakery 73 Chocolate FRESH FRUIT AND VEGETABLES 75 Seasonal fresh fruit and vegetables 76 ORGANIC AND ETHICAL BUYING 77 TERMS AND CONDITIONS ALLERGENS: For information and advice about products containing allergens, please talk to our Sales or Technical Teams on

3 HAM The history of producing high-quality air-dried ham in Spain goes back millennia, as noted by a number of classical Roman authors. An ideal combination of climate and traditional skills go into making Spanish air-dried ham arguably one of the greatest foods in the world. Brindisa imports a selection of free-range Ibérico hams, both acorn-fed and cereal-fattened, from Extremadura, Andalusia and Castile and Leon. We have had a long association with our suppliers and their hams are all excellent examples of the different regional styles produced, at a range of price points. We also sell a selection of cured white pig hams, either named for their locality, such as Teruel DOP ham or Trevélez IGP ham, or according to their producer. Whichever ham you choose, you can be confident that you are buying excellent quality at a competitive price.

4 4 HAM HAM 5 HAM Q & A s HAM HEALTH BENEFITS Q: What are the two different types of air-dried Spanish hams? A: Ibérico ham comes from Iberian pigs that generally have dark or reddish skins, black hooves and are descended from the wild boars of the Iberian Peninsula. Location, butchering and salting are important but the breed and diet are the most significant factors when producing great Ibérico ham. Serrano means mountain ham and comes from white-skinned, domesticated pig breeds. It is meatier, generally less complex and firmer in texture than the Ibérico ham. Q: What does jamón de bellota Ibérico actually mean? A: Bellota simply means acorn in Spanish. To be labelled jamón de bellota Ibérico, the pig from which the meat derives must have ranged freely in the oak woods of the dehesa of south west Spain and eaten nothing but acorns and wild grasses for the last weeks of its life. The oleic acid in the pigs acorn diet means that the fat of this ham is of the healthy, unsaturated variety. Q: Why is acorn-fed Ibérico ham so expensive? A: Principally because of the traditional labour intensive production methods. This requires the work of many highly-skilled individuals, from agronomists, vets, and livestock specialists to specialised butchers and ham curers. The animals cannot be killed until they are at least 14 months old and the hams will then spend from 2½ to 5 years curing. This means it may be more than 6 years from birth to finished ham; that s a lot of money to have tied up. Furthermore, supplies of acorns are strictly limited by nature. Demand may increase, but the supply of acorns cannot. Q: What should you look for when buying acorn-fed Ibérico ham? TASTE: Great jamón de bellota Ibérico has an exceptional and distinctive taste. It is floral, juicy, earthy, savoury and nutty, with rich, well-marbled fat that melts in the mouth. Such incredible intensity of flavour is like that of a great cheese or wine. No two hams will be identical, and even within the leg itself there are variations in flavour and texture between the different muscles. APPEARANCE: The meat is generally of a dark, purplish red with good quantities of pure white fat well-distributed through the muscles. Small white crystals of tyrosine, an amino acid, are evidence of a good ham. TEXTURE: The meat should be firm, not too moist or dry and the fat should be well-distributed through the meat to give a tender, melting texture. AROMA: Each ham will have a bouquet that is characteristic of the region in which it was produced. Knowing how to grade the quality of a ham simply by its aroma takes years of experience. All these characteristics make it essential that we work with highly-skilled specialists, both in Spain and London, to ensure consistency of quality. CARVING AND STORING YOUR HAM Q: What s the best way to carve Spanish ham? A: Follow the link on our website for our instructive ham carving video. Q: How long will a ham last for? A: If you don t open the ham it will last for up to one year. Once it has been cut, it should be used within 6-8 weeks. Q: Do I need to keep it in the refrigerator? A: No, a ham should be kept in a cool, dry room, covered with a clean cloth. Q: Should I wrap the spare fat in strips over the exposed meat to keep it fresh? A: The latest thinking is that the cut face of the ham should be covered with a single thickness of cling film, pressed tight to the surface of the meat. Re-using fat or oil will encourage the development of rancid flavours. Q: How should I store a boneless ham? A: Keep it wrapped and store in the fridge. SERVING SPANISH HAM Q: How do I serve it? A: Very simply. Serve with good bread or breadsticks. Alternatively, for a touch of decadence, eat at breakfast with a fried egg and some potatoes fried in olive oil. Q: What s the best thing to drink with Spanish ham? A : The ideal pairing for an acorn-fed ham is a glass of chilled Fino sherry, a vintage champagne or a medium bodied red wine. With a serrano ham, beer or a full-bodied red wine are excellent partners. Jamón de bellota Ibérico (acorn-fed Ibérico ham), not only tastes delicious, but is the source of many health enhancing vitamins and minerals. In addition, it s a luxury food that provides a good life for pigs and great benefits to the environment. The fat of acorn-fed Ibérico pigs contains over 55% oleic acid, which is also present in olive oil. This stimulates the production of HDL, high-density lipoproteins (good cholesterol), and reduces LDL, low-density lipoproteins, so helping to prevent heart disease. Acorn-fed Ibérico ham is also rich in B vitamins (including riboflavin, thiamine and folic acid), as well as the powerfully antioxidant vitamin E. It contains minerals crucial for physical development such as iron, zinc, magnesium and selenium, important for healthy bone growth, the functioning of the thyroid and in speeding up healing after injury, amongst other benefits. Acorn-fed Ibérico ham contains 50% more protein than fresh meat, and only kcal for a 100g serving, making it, in moderation, an enjoyable and healthy part of a diet. An acorn-fed pig is an olive tree with legs. Dr. Emilio Grande Covián, founder of the Spanish Nutrition Society.

5 Trevelez, Andalusia, famed for its fine-cured ham. Ham salting at Jamones Eíriz, Corteconcepcion. EÍRIZ ACORN-FED IBÉRICO HAM SUMMUM Located in the beautiful Sierra de Aracena in Huelva, Andalusia, one of the most famous Ibérico ham producing regions of Spain, Jamones Eíriz is a family firm which has been producing magnificent Ibérico hams for three generations on the same site in the village of Corteconcepcion. The company breeds its own Ibérico pigs, guaranteeing the quality of these wonderful hams. Their acorn-fed hams are cured for a minimum of 3 years allowing plenty of time for the development of their characteristic complex aromas and flavours. The SUMMUM designation is given by the Jabugo DOP to hams with outstanding flavours and aromas. TREVÉLEZ IGP HAM Produced from the meat of white pigs in the Sierra Nevada of Andalusia, this ham is cured high in the Alpujarras mountains at an altitude of more than 1200m. The ham is named after the tiny village of Trevelez, where the climate is so well-suited to natural curing methods that an IGP for cured hams was established in Here the cold, dry conditions are ideal for the long maturation period of months, which results in a beautiful balance between sweetness and saltiness. In 1862 Queen Isabel of Spain was sufficiently impressed by the quality of the ham to grant the town the right to use the royal coat of arms on each ham - a practice still carried out to this day. Jamones Eíriz in the beautiful Sierra de Aracena. BRINDISA HAM STAND Heavy, stable and easy to put together, this is an excellent entry level ham stand on which you can carve. The small village of Trevelez, at 1200 m. in Granada, Andalusia.

6 8 HAM HAM 9 IBÉRICO HAM ON THE BONE BONELESS IBÉRICO HAM AND PALETA (shoulder) CM10502 Señorío 100% Ibérico bellota ham, DOP, Badajoz. From the heartland of the Ibérico pig, produced by a co-operative of farmers, it has a purplish red colour and contrasting seams of white fat, often speckled with crystals of tyrosine. Cured for a minimum of 3 years. An intense savoury hit is followed by a nutty sweetness, sometimes with the suggestion of truffle, creating a complex and lasting flavour. 1 x 7.5-8kg CM10501 Señorío 100% Ibérico bellota ham, DOP, Badajoz. 1 x 4-5kg CM90002 Brindisa 75% Ibérico bellota ham, Salamanca. 3 x 4kg CM10507 Señorío 100% Ibérico bellota paleta, DOP, Badajoz. 1 x 2.6kg CM90003 Brindisa 75% Ibérico bellota paleta, Salamanca. 2 x 3kg CM00108 Eíriz 100% Ibérico bellota ham, DOP, SUMMUM, Huelva. A ham produced near Jabugo, in Huelva, by a third generation family company. The climatic conditions of the area help create the deep flavours and aromas of the ham. Cured for a minimum of 3 years. Complex and intense, sweet notes dominating the savoury ones, with earthy touches and hints of nuts; a rich and lasting flavour. 1 x 7.5-8kg CM00102 Eíriz 75% Ibérico cebo de campo ham, Huelva. Low stocks held. 2 x 4kg CM07501 Castro 75% Ibérico cebo de campo ham, Salamanca. 3 x 4kg BONELESS WHITE PIG HAM CM09502 Trevélez ham, IGP, Granada. 1 x 5kg CM90001 CM00101 Brindisa 75% Ibérico bellota ham, Salamanca. Cured in the town of Guijuelo in Salamanca for a minimum of 3 years. Generally dark red with well-infiltrated fat, the meat may also be speckled with white crystals of tyrosine. Sweet and nutty with a deep savoury undertone and hints of fruitiness, it has a lingering intensity moistened with the abundant acorn rich fat. Eíriz 75% Ibérico cebo de campo ham, Huelva. A grain and acorn-fed Ibérico ham produced near Jabugo, in Huelva, by a third generation family company. The pigs range free throughout their lives. Cured for a minimum of 2 years. Savoury flavours with fruity notes and a good balance; a full, long aftertaste. 1 x 7.5-8kg 1 x 7.5-8kg CM04801 Teruel ham, DOP, Teruel. 1 x 4-6kg CM04804 Monroyo serrano ham, Teruel. 1 x 5kg CM01309 SLICED IBÉRICO HAM Pablo, Leon serrano ham, ETG, Leon. A rich red ham produced in the northern mountains of Spain. Here the cool, moist climate allows it to be slowly cured for a minimum of 12 months. Full-flavoured, with a pleasing porkiness, good depth of flavour and a robust aftertaste. 2 x 6kg Castro 75% Ibérico cebo de campo ham CM90004 Brindisa 75% Ibérico bellota hand-carved ham, Salamanca. 10 x 100g CM07502 WHITE PIG HAM ON THE BONE CM09501 Castro 75% Ibérico cebo de campo ham, Salamanca. Cured in the town of Guijuelo, in Salamanca, for a minimum of 2½ years, this cereal-fed ham is a rich red, the muscle well-infiltrated with fat. The sweet and savoury balance of the ham is extremely well-judged and it has a rich, subtle aftertaste. Trevélez ham, IGP, Granada. From the Sierra Nevada in Andalusia with a minimum curing time of 18 months. Pinkish red colour and a good layering of fat. Full and savoury with an intensity that is leavened with a little sweetness for a balanced flavour. 1 x 7.5-8kg 1 x 7.5-8kg Señorío 100% Ibérico bellota ham CM90005 Brindisa 75% Ibérico bellota hand-carved ham, Salamanca. 10 x 50g CM07503 Castro Ibérico cebo de campo ham, Salamanca. 10 x 100g SLICED WHITE PIG HAM CM02008 Organic serrano ham, Segovia. This ham is produced from pigs that have ranged freely on lands in Andalusia, fattening on both cereals and the indigenous vegetation. It is then cured for a minimum of 18 months in Segovia. The pink meat has a good marbling of fat and has a sweet, porky depth of flavour, with a clean finish. 15 x 100g CM01310 Pablo, Leon serrano ham, ETG, Leon. 16 x 500g Brindisa Ibérico bellota hand-carved ham CM04802 Teruel ham, DOP, Teruel. Its quality was recognised when it became the first white pig ham in Spain to be awarded a DOP. Cured for at least 18 months, this ham is light red with a good marbling of fat. A meaty, well-balanced flavour, both subtle and savoury, with a good length of finish. 1 x 8kg CM01312 Pablo, Leon serrano ham, ETG, Leon. 30 x 200g CM09902 Girona serrano ham, ETG, Girona. Produced in the foothills of the Pyrenees. This ham has been cured for a minimum of 12 months.the thinly sliced meat is neatly trimmed and has a rich, savoury flavour with good meaty depth. 8 x 500g CM04806 Monroyo serrano ham, Teruel. From one of Spain s most famous ham producing regions, Teruel, the ham is a light red colour with well-distributed fat. Cured for a minimum of 14 months. A mild saltiness is balanced by a gentle sweetness, leaving a rich, meaty flavour. 1 x 8kg CM09901 Girona serrano ham, ETG, Girona. 15 x 100g CM04808 Teruel ham, DOP, Teruel. 20 x 100g HAM CARVING EQUIPMENT Organic serrano ham + KW05901 Jamotec beechwood and stainless steel ham stand. 1 + KW05902 Jamotec ham stand with plastic base. 1 + KW10501 Brindisa basic wooden ham stand. 1 + KW20702 Ham carving knife, long, narrow blade. 1x 300mm + KW05612 Ham preparation knife, short, trimming blade. 1 x 150mm Teruel ham Girona serrano ham + Denotes an item where VAT must be added.

7 CHARCUTERIE Alongside ham, Spain produces a wide range of other cured meats. These are mostly regional variants of lomo (cured pork loin), chorizo, salchichón, sobrasada (soft, cured chorizo) and cecina (air-dried meats, including beef and venison). The best-known by far is the chorizo, a cured pork sausage seasoned with paprika, which gives it a distinctive red colour and spicy, sometimes smoky, flavour. Most of our suppliers use mild smoked Pimentón de La Vera DOP, allowing the flavour of their carefully selected meat to be evident. Chorizos can be hot or mild, cured or semi-cured, finely or more coarsely cut, but all our chorizos are delicious. Lomo is cured pork loin, normally marinated in garlic, paprika and oregano and then air-dried, to create a moist, succulent, lightly seasoned and very lean form of charcuterie. Salchichón, similar to Italian salami, is a cured pork sausage usually flavoured with just salt and black pepper. This means its flavour is heavily reliant on the quality of the meat.

8 CHARCUTERIE 13 SEÑORÍO IBÉRICO BELLOTA SOBRASADA A soft textured pork chorizo originally from Majorca, not unlike italian nduja. This example is made in Extremadura from the same acorn-fed pigs that are used in the making of many of our outstanding acorn hams. The sweet aromatic meat and the mild smokiness from the paprika combine to create a uniquely memorable product. Sobrasada s versatility is increasingly appreciated: it can be served simply on toasted pan de coca bread, stirred into stews to enrich the flavour, used to enliven egg dishes, or drizzled with a little honey and baked in the oven. PABLO OX CHORIZO While chorizos are generally made of pork, this does not have to be so; they can be, and are, made using the meat of almost any animal. The defining characteristic of a chorizo is paprika, or pimentón, a reddish spice made from dried, ground peppers. Cecinas Pablo, a long time Brindisa supplier, specialises in beef products, most notably cecina, a smoked, air-dried beef that is a speciality of Astorga in Castile and Leon, where they are based. We have begun importing a delicious chorizo hoop made using ox meat produced by the company. The texture is firm but yielding with warm and smoky aromas and the flavour is rich and meaty with a distinctly spicy kick. This is a tasty piece of charcuterie for those who don t eat pork. Pablo Barros, founder of Cecinas Pablo and his son Pablo. Señorío de Montanera pigs roaming the Dehesa. Señorío de Montanera, in the heart of the Dehesa. Cecinas Pablo, smoked beef cecina, from the mountains of Leon. SEÑORÍO IBÉRICO BELLOTA MORCÓN A type of regional charcuterie from Extremadura and Andalusia. It is a large coarse cut and rustic looking chorizo made using big chunks of lean meat combined with a small amount of fat, enclosed in natural casing. Seasoned with mild smoked paprika, it has the distinctive sweet, nutty richness of acorn-fed Ibérico meat with a deep, savoury finish, balanced by the gentle smoky warmth of the spices. The rich morcón pairs particularly well with picos de pan (breadsticks), our range of pickles and a glass of good red wine.

9 14 CHARCUTERIE CHARCUTERIE 15 CURED IBÉRICO CHORIZO CURED IBÉRICO SALCHICHÓN (Spanish pork salami) CM10506 Señorío Ibérico bellota chorizo, Badajoz. Sweet, melting, intense. 8 x 1kg CM10508 Señorío Ibérico bellota salchichón, Badajoz. Melting, aromatic, lightly seasoned. 8 x 1kg CM07511 Castro Ibérico bellota chorizo, Salamanca. Smoky, sweet, melting. Additive-free. 6 x 1kg CM07506 Castro Ibérico bellota salchichón, Salamanca. Sweet, nutty, melting. Additive-free. 10 x 600g CM10524 Señorío Ibérico bellota morcón, large rustic chorizo, Badajoz. Coarse, sweet, smoky and rich. IBÉRICO SOBRASADA (soft, cured chorizo) 8 x 800g CURED WHITE PIG SALCHICHÓN CM01006 Casa Riera bastonet de Vic, thin, lightly cured salchichón, Barcelona. Clean, mild, sweet, meaty. 15 x 200g CM10530 Señorío Ibérico bellota sobrasada, Badajoz. Sweet, rich, smoky, lingering flavour. 15 x 300g Señorío Ibérico bellota morcón CM01002 Casa Riera Salchichón de Vic, IGP, Barcelona. Simply seasoned, clean full flavour. 10 x 1kg CM10523 Señorío Ibérico bellota sobrasada, Badajoz. 8 x 1kg CURED WHITE PIG CHORIZO CM01906 CM01903 CM01902 CM01901 CM01904 CM18405 CM01306 CM01333 CM02001 Alejandro mini Magno chorizo, mild, La Rioja. Mild, meaty, smoky, coarse cut. Additive-free. Alejandro chorizo hoop, hot, La Rioja. Lightly smoky, tender, spicy. Additive-free. Alejandro chorizo hoop, mild, La Rioja. Lightly smoky, tender, juicy. Additive-free. Alejandro Troncal chorizo, mild, fine cut, La Rioja. Finely minced, smoky, melting texture. Additive-free. Alejandro Magno chorizo, mild, coarse cut, La Rioja. Mild, meaty, smoky, coarse cut. Additive-free. Gran Vela chorizo, hot, La Rioja. Spicy, coarse cut. Pablo smoked Leon chorizo, hot, coarse cut, Leon. Coarse cut, spicy, smoky. Additive-free. Pablo smoked Leon chorizo, mild, coarse cut, Leon. Coarse cut, smoky, mild. Additive-free. Organic chorizo, mild, coarse cut, Segovia. Coarse cut, mild, clean finish. Additive-free. 12 x 250g 8 x 200g 8 x 200g 4 x 1.2kg 4 x 1kg 4 x 1.9kg 22 x 700g 22 x 700g 8 x 400g CM01001 Casa Riera Salchichón de Vic, IGP, Barcelona. 25 x 250g CM01005 CM01004 CURED CECINA (air-dried meat) CM01307 SLICED CHARCUTERIE CURED CHORIZO CM90006 CM01911 CM02009 CM02005 Casa Riera salchichón coated in black peppercorns, Barcelona. Dense, flavourful, warm. Brindisa llonganissa, thin, firm Catalan salchichón, Barcelona. Clean, sweet, hint of black pepper. Pablo smoked beef cecina, piece, Leon. Rich, smoky, deep-flavoured. Additive-free. Brindisa Ibérico bellota chorizo, mild, Salamanca. Smoky, sweet, melting. Additive-free. Alejandro Magno chorizo mild, La Rioja. Smoky, coarse cut. Additive-free. Organic chorizo, hot, Segovia. Finely cut, unsmoked paprika, spicy finish. Additive-free. Organic chorizo, mild, Segovia. Finely cut, unsmoked paprika, mild, clean finish. Additive-free. 10 x 300g 16 x 600g 2 x 3.5kg 10 x 100g 12 x 100g 15 x 100g 15 x 100g Casa Riera salchichón range Brindisa ibérico bellota chorizo, mild WHITE PIG SOBRASADA (soft-cured chorizo) CURED LOMO CM02004 OTHER CURED CHORIZO Organic sobrasada, Segovia. Succulent, smoky, soft. Additive-free x g Alejandro Troncal and mini Magno CM04809 CM02007 Teruel lomo, DOP, Teruel. Lean, juicy, lightly seasoned. Organic lomo, Segovia. Lean, sweet, full-flavoured. Additive-free. 20 x 100g 15 x 100g CM01335 Pablo ox chorizo, hot. Leon. NEW Spicy, pork-free, northern Spanish chorizo. Additive-free. CURED IBÉRICO LOMO (pork loin) CM10509 CM10505 Señorío Ibérico bellota lomo doblado, Badajoz. Rich, succulent, sweet and aromatic. Señorío Ibérico bellota lomo halves, Badajoz. Lean, nutty, well-balanced taste. 8 x 800g 8 x 700g SALCHICHÓN CM90007 CM01011 CM02006 CURED CECINA Brindisa Ibérico bellota salchichón, Salamanca. Sweet, nutty, melting. Additive-free. Casa Riera Salchichón de Vic, IGP, Barcelona. Simply seasoned, clean full flavour. Organic salchichón, Segovia. Rich, lightly seasoned, clean finish. Additive-free. 10 x 100g 10 x 80g 15 x 100g Casa Riera Salchichón de Vic CURED WHITE PIG LOMO CM01334 Pablo smoked beef cecina, Leon. Rich, smoky, deep-flavoured. Additive-free. 25 x 100g CM04803 Teruel lomo, DOP, Aragon. Lean, juicy, lightly seasoned. 10 x 1kg CM21605 ArteMonte venison cecina, Jaen. NEW Traditional and healthy alternative to pork. 30 x 100g Alejandro chorizo hoop, mild Pablo cecina

10 COOKING CHORIZO Cured chorizos have been dried to give them their characteristic texture and appearance, while chorizos for cooking are softer and moister, much more like the classic English sausage. Brindisa imports a wide range of chorizos, both spicy and mild, in a variety of sizes and made to different regional recipes from Catalonia, La Rioja and Castile and Leon. For grilling, you need look no further than the hooped cooking chorizos or chistorra, a long, thin, traditional regional recipe from Embutidos Alejandro in Logroño. The Brindisa brand range of cocktail and full-sized sausages are enormously versatile and hold their texture and flavour through any form of cooking. From Pablo, in the north west of Spain, we import dense, spicy chorizos which are superb in casseroles. Finally, for those looking for a free-from provenance, we have organic chorizos from Segovia and a range of excellent Brindisa additive-free sausages.

11 COOKING CHORIZO 19 COOKING CHORIZO HOT * CM90011 CM05102 CM01301 Brindisa additive-free large chorizo, 4 pieces per pack, La Rioja. Mellow heat; roast or grill. Brindisa chorizo parrilla, 6 pieces per pack, Barcelona. Spicy, firm textured, versatile. Parrilla means grill. Pablo lightly smoked Leon chorizo, 6 pieces per pack, Leon. Hot, smoky; poach or casserole. Additive-free. 10 x 280g 15 x 450g 12 x 700g MINI COOKING CHORIZO HOT CM90009 Brindisa additive-free mini chorizo, 8 pieces per pack, La Rioja. 10 x 200g CM05108 Brindisa mini chorizo,12 pieces per pack, Barcelona. Spicy, cocktail-sized, versatile. 18 x 230g COOKING CHORIZO MILD * CM90012 CM01908 Brindisa additive-free large chorizo, 4 pieces per pack, La Rioja. Mild smokiness; roast or grill. Alejandro cooking chorizo, 4 pieces per pack, La Rioja. Mild smoked paprika, grill or barbecue. Additive-free. 10 x 280g 4 x 1kg Alejandro barbacoa chorizo CM01913 Alejandro barbacoa chorizo, 2 pieces per pack, La Rioja. Barbacoa means barbecue and these also work well in stews. Additive-free. 8 x 250g CM05103 Brindisa chorizo parrilla, 6 pieces per pack, Barcelona. Gentle warmth, firm texture, versatile. Parrilla means grill. 15 x 450g CM02003 Organic cooking chorizo, 4 pieces per pack, Segovia. Unsmoked paprika, slow cook. Additive-free. 8 x 400g MINI COOKING CHORIZO MILD CM90010 Brindisa additive-free mini chorizo, 8 pieces per pack, La Rioja. 10 x 200g CM05105 Brindisa mini chorizo, 12 pieces per pack, Barcelona. Gentle warmth, cocktail-sized, versatile. 18 x 230g CM05107 Brindisa mini chorizo, catering size, 120 pieces per pack, Barcelona. 3 x 2kg CHISTORRA * (long, thin chorizo) CM01929 CM01914 Alejandro chistorra hot, 1 piece per pack, La Rioja. Spicy Riojan speciality; grill. Additive-free. Alejandro chistorra mild, 1 piece per pack, La Rioja. Mild Riojan speciality; grill. Additive-free. 12 x 200g 12 x 200g BRINDISA ADDITIVE-FREE CHORIZO Produced in La Rioja, famed for its chorizo production, this increasingly popular gluten and additive-free range is available made with either hot or mild smoked paprika. This is a versatile product, shining in slow cooked dishes such as stews and casseroles. Alejandro chistorra Brindisa additive-free chorizo range * All our cooking chorizos are gluten-free.

12 OTHER MEAT Morcilla, or black pudding, is produced all over Spain, and sells surprisingly well in the UK market due, we suspect, to our own heritage of regional black pudding production. Our range includes morcilla de Burgos, Catalan morcilla with onion and a smoky cured Ibérico morcilla from Extremadura. Panceta (cured pork belly) is a great kitchen staple. Ours comes smoked from Cecinas Pablo in north western Spain, either ahumada (plain smoked) or adobada (rubbed with paprika). Both types add depth and richness to many dishes. We also have a retail-sized piece available, paprika rubbed, but unsmoked, from La Rioja, and sliced organic packs. Spain produces some remarkable fresh meats from its varied landscapes, such as sweet, milk-fed lamb, tender suckling pig from Castile and Leon, as well as a wide range of cuts from the Ibérico pig, suitable for cooking in a variety of ways, from low and slow to searing on a grill.

13 OTHER MEAT 23 MORCILLA Spain s black pudding, morcilla, is not only delicious and versatile, but is also rich in protein, iron and zinc. Cured, it can be served as part of a charcuterie selection, or the cooking varieties in a stew of pulses. Morcilla de Burgos, black pudding with rice. Traditional morcilla cooking process in the Sierra Morena. A delicious regional option is MORCILLA DE BURGOS, from Castile and Leon. Made with rice, aromatic cumin and black pepper, it s at its best sliced thickly and grilled or fried. Brindisa morcilla, soft and sweet. ArteMonte: a traditional producer in the mountains of Andalusia. ARTEMONTE POTTED MORCILLA This cooked morcilla in a jar is a traditional product of the mountains of the Sierra Morena. It can be used in a variety of ways, for instance to stuff tomatoes, make original tapas or to give flavour to a bean casserole. Our BRINDISA MORCILLA comes from Catalonia and is made with lots of onion, giving it a soft texture and a sweet flavour. It is at its best as an ingredient for stews and casseroles. The cocktail-sized version is also great for canapés and breakfast dishes.

14 24 OTHER MEAT OTHER MEAT 25 MORCILLA (black pudding) CM10525 CM01315 CM05101 CM05104 CM21607 Señorío cured Ibérico bellota morcilla, 1 piece per pack, Badajoz. Smoky, full-flavoured. Morcilla de Burgos with rice, 1 piece per pack, Leon. Rice filled, dense, aromatic. Brindisa morcilla with onion, 6 pieces per pack, Barcelona. Sweet and moist. Brindisa mini morcilla with onion, 12 pieces per pack, Barcelona. Cocktail-sized, sweet. ArteMonte potted morcilla, Jaen, jar. NEW Rich, lightly seasoned. PANCETA AND OTHER PORK PRODUCTS PANCETA CM01921 Alejandro taco, small unsmoked panceta piece, La Rioja. Porky, clean-flavoured. Additive-free. 20 x 500g 15 x 285g 12 x 600g 18 x 260g 12 x 100g 10 x 250g Brindisa Ibérico pork fat FROZEN MEAT * Frozen Ibérico pork, from indigenous black Iberian pigs, is sweet and succulent. Choose your cut according to your requirements, from the melting pluma to a loin cut which presents beautifully on the plate. The milk-fed leg of lamb is mild, delicate and delicious and the suckling pig, rich, and tender, both perfect for a celebration. CM10515 CM17907 Ibérico pork collar, Badajoz. The ideal cut for mincing for meatballs or hamburgers. Ibérico pork cheeks, Salamanca. Perfect for long slow braising in red wine. CM10520 Ibérico pork presa, Badajoz. Cook on the grill and serve pink for a really flavoursome cut. CM17906 CM10531 CM10532 Ibérico pork ribs, Salamanca. Really, the best ribs to barbecue. Ibérico pork pluma, Badajoz. Limited availability, A perfect balance between lean and fat, grill or griddle. Ibérico pork secreto, Badajoz. A heavily marbled cut from behind the shoulder, grill or fry. 500g 1kg 600g 1.3kg 1kg 1kg Ibérico pork presa CM01304 Pablo smoked panceta, Leon. Smoky, rich, versatile. 6 x 1.4kg CM10533 Ibérico pork solomillo, 3 pieces per pack, Badajoz. The most delicate and tender solomillo (sirloin). Grill or fry. 900g PÂTÉ CM01305 SLICED PANCETA CM02020 OTHER PORK PRODUCTS CM90008 Pablo paprika rubbed smoked panceta, Leon. Smoky, spicy, versatile. Organic panceta, Segovia. Sweet, aromatic, versatile. Additive-free. Brindisa Ibérico pork fat, jar, Badajoz. Rich, aromatic, a great ingredient. 6 x 1.4kg 15 x 100g 10 x 190g CM20901 CM19806 FRESH MEAT * CM01303 CM07710 Suckling pig, whole, Segovia. Tender, rich and delicious, cochinillo or suckling pig is a great party dish. Milk-fed lamb leg, 2 pieces per pack, Zamora. Celebrate any occasion with sweet, tender, mild and succulent leg of lamb. Pablo marinated pork tenderloin, Leon. Lean cut, succulent, aromatic; great for the barbecue. Butifarra sausage, Barcelona. Pre-order only. Minimum order 1 case. Long, dense, meaty, well-seasoned. A Catalan speciality. 5kg 7 x 1.4kg 7 x 2kg 3 x 1kg Ibérico pork secreto CM09904 CM21601 Pyrenean country pâté, small loaf, Girona. Traditional, dense, meaty and well-seasoned. ArteMonte venison pâté, Jaen. Rich and delicate with a hint of Mediterranean herbs. 6 x 250g 12 x 100g Pyrenean country pâté CM21602 CM21603 ArteMonte wild boar pâté, Jaen. Smooth textured and meaty with touch of mountain thyme. ArteMonte partridge pâté, Jaen. Smooth and lightly gamey with well-balanced seasoning. 12 x 100g 12 x 100g Ibérico pork solomillo ArteMonte venison pâté ArteMonte wild boar pâté ArteMonte partridge pâté Milk-fed lamb leg Butifarra sausage ALLERGENS: For information and advice about products containing allergens, please talk to our Sales or Technical Teams on * All weights are approximate.

15 CHEESE Spain produces a wide range of cheeses from dairies all over the country. Exceptional pastures produce exceptional milk and this is of one of the factors that gives our range of Spanish cheeses their distinction. Brindisa has been seeking out the best cheeses Spain has to offer for nearly 30 years, and each year we discover wonderful dairies, both large and small. Take time to look through our list of cheeses and use the opportunity to try something new and exciting, such as Pastura with truffles, a delicious and densely textured, black truffle infused ewes milk cheese.

16 TORTA DE BARROS Produced by a small family dairy using the resources of the region. From the milk of Merino, Lacaune and Assaf sheep and with rennet from the local thistle flowers, Tierra de Barros produces a classic regional cheese. Silky, smooth Cañarejal Cremoso from Valladolid. TORTAS Torta and cremoso cheeses are unique to the Iberian peninsula. With their liquid pastes and vegetarian rennet, our range covers a variety of styles. The rennet is either harvested from the pistils of the wild cardoon thistle, a close relative of the globe artichoke, or created to mimic this ingredient. Merino sheep, indigenous to the south west of Spain, are renowned for the intensity of flavours present in the milk they produce. Variations in flavour are achieved by mixing the softer milks of higher yielding breeds, such as Assaf or Lacaune into the herds. The combination of vegetarian rennet, raw ewes milk and the extensive and varied pastures on which the sheep graze, creates an exceptional range of cheeses. Prior to consumption, leave the cheese at room temperature to warm up for at least a couple of hours. Perfect for sharing, simply cut the top off and scoop out the soft, melting interior using vegetable crudités or picos de pan (breadsticks). CHEESE 29 Finca Pascualete: ancient estate, modern cheeses. Dried local thistles help give Torta de Barros its unique flavour and texture. Lacaune sheep at the Finca Pascualete. Assaf sheep from Quesos Cañarejal, Valladolid. CAÑAREJAL CREMOSO Quesos Cañarejal produce a torta style cheese, made with a Penicillium candidum rind. They use the milk of Assaf sheep, of Middle Eastern descent, and a thistle style rennet to produce a rich and very runny cheese. Multi-award winning, this cheese is a popular choice for sharing. LA RETORTA Made with the milk of mixed herds of Merino and Lacaune sheep on land that the cheesemaker s family has owned in Extremadura since the 12th century, the Finca Pascualete dairy produces a range of cheeses including the molten centred La Retorta, made with thistle rennet. This contributes to its distinctive vegetal flavours and runny centre. Cynara cardunculus, cardoon thistle.

17 30 CHEESE CHEESE 31 EWES MILK CHEESE PRE-CUT CHEESE WEDGES MANCHEGO, DOP To be called Manchego a cheese needs to be made in La Mancha, a vast plateau situated roughly in the heart of Spain. It also needs to be made with 100% Manchega ewes milk and be between 2 months and 2 years old. We offer a wide range of Manchego cheeses made with pasteurised or raw milk, containing either vegetarian or traditional animal rennet. CH19001 CH Manchego, semi-cured, min. 5 months, raw milk, Herencia, Ciudad Real. A pale natural rind with a semi-hard, slightly granular paste. The flavours are of sweet lanolin and green olives, which linger in the mouth Manchego, cured, min. 11 months, raw milk, Herencia, Ciudad Real. A dense texture, dotted with tyrosine crystals. The flavours are gently spicy, leathery and nutty, with a long, clean finish. 2 x 3kg 2 x 3kg 1605 Manchego, cured CH Manchego, semi-cured, DOP, min. 5 months, raw milk, Herencia, Ciudad Real. 24 x 240g CH Manchego, cured, DOP, min. 11 months, raw milk, Herencia, Ciudad Real. 24 x 200g CH07602 CH07606 CH07605 Fuentillezjos organic Manchego, semi-cured, DOP, min. 2 months, pasteurised milk, Poblete, Ciudad Real. Fuentillezjos organic Manchego, cured, DOP, min. 6 months, pasteurised milk, Poblete, Ciudad Real. NEW Fuentillezjos organic cheese with mountain herbs and honey, pasteurised milk, Poblete, Ciudad Real. NEW 14 x 200g 14 x 200g 14 x 200g 1605 Manchego, semi-cured CH05302 CH05301 CH02604 CH02602 Villarejo Manchego, semi-cured, min. 2 months, raw milk, Villarejo de Fuentes, Cuenca. A smooth and buttery, semi-hard texture. The aromas are fresh, lactic and lightly sheepy, the flavours are of curd with a pleasant hint of acidity. Villarejo Manchego, cured, min. 6 months, raw milk, Villarejo de Fuentes, Cuenca. This Manchego has a firm, slightly granular texture. The aromas are balanced with notes of herbs and dry pasture, flavours are savoury, buttery and meaty. Díaz Miguel Manchego, semi-cured, min. 2 months, pasteurised milk, Alcazar de San Juan, Ciudad Real. Vegetarian rennet. A semi-hard smooth texture with light, sweet and fruity aroma and a gentle, savoury flavour. Díaz Miguel Manchego, cured, min. 6 months, pasteurised milk, Alcazar de San Juan, Ciudad Real. Vegetarian rennet. A dense textured cheese; it has the fruity aromas of Christmas cake and a balanced, savoury flavour with a nutty aftertaste. 2 x 3kg 2 x 3kg 2 x 3kg 2 x 3kg Ojos de Guadiana Manchego, cured CASTELLANO AND ZAMORANO CH11001 CH05201 CH05205 Campos Góticos Castellano, semi-cured, min. 3 months, raw milk, Villerias de Campos, Palencia. A semi-hard, smooth textured cheese. Aromas of hay and lanolin are complemented by meaty and savoury notes with long, complex rounded flavours. Vicente Pastor Zamorano, cured, DOP, min. 8 months, raw milk, Morales del Vino, Zamora. A dense and firm texture with buttery and fragrant lanolin aromas. The flavours are fruity and meaty with notes of cereals and fresh straw. Vicente Pastor Zamorano, Gran Reserva, DOP, min. 15 months, raw milk, Morales del Vino, Zamora. The texture of the oldest cheese in our range is speckled with tyrosine crystals, firm, but not overly dry. It has intense nutty, spicy and leathery flavours with hints of exotic fruits and a long finish. 4 x 2kg 2 x 3kg 2 x 3kg Vicente Pastor Zamorano, cured CH02612 Díaz Miguel Manchego, cured, min. 11 months, pasteurised milk, Alcazar de San Juan, Ciudad Real. Vegetarian rennet. A firm, tight textured cheese with some crystallisation, it has clean fruity and nutty aromas, a gentle sweetness and a clean finish. 2 x 3kg CH07601 Fuentillezjos organic Manchego, semi-cured, min. 2 months, pasteurised milk, Poblete, Ciudad Real. Moist, semi-hard texture. Light, lactic, caramel aromas, with slightly nutty and herby flavours with notes of lanolin. 4 x 2kg CH04301 Ojos de Guadiana Manchego, cured, min. 6 months, raw milk, Daimiel, Ciudad Real. This cheese has a dark olive oil-coated rind and a hard yet buttery texture. The flavours of lanolin, spicy notes and a meaty and savoury depth are all in harmonious balance. 2 x 3kg Fuentillezjos organic Manchego, semi-cured Fuentillezjos organic Manchego, cured Fuentillezjos organic cheese with mountain herbs and honey 1605 Manchego, cured Villarejo Manchego, semi-cured Campos Góticos Castellano, semi-cured Vicente Pastor Zamorano, Gran Reserva All our cheeses are made with traditional rennet unless otherwise stated.

18 32 CHEESE CHEESE 33 EWES MILK CHEESE COWS MILK CHEESE OTHER EWES MILK CHEESE CH08102 CH05303 CH17101 Payoyo de oveja (Grazalema), cured, min. 5 months, pasteurised milk, Villaluenga del Rosario, Cadiz. The rind is coated in lard and wheatgerm. Rich and crumbly with a slightly granular texture, the aromas of butter and marmalade lead to intense sweet and savoury flavours which linger for a long time. Rosemary Villarejo, cured, min. 6 months, raw milk, Villarejo de Fuentes, Cuenca. Coated in lard and rosemary, this Manchego style cheese has a dense and lightly crunchy texture with buttery and herbal aromas. It is full-flavoured and savoury, delicate and elegant with a long and balanced finish. Smoked Martin Txiki Idiazábal, cured, DOP, min. 3 months, raw milk, Tolosa, Gipuzkoa. Limited availability. A beech/cherry wood-smoked cheese with a dense, slightly dry texture from the Basque Pyrenees. A gentle smoky aroma gives way to a light sweetness balanced by fresh acidity. The finish is clean and elegant. 4 x 2kg 2 x 3kg 6 x 1kg CH12302 CH12301 CH04101 CH18601 Castellot, raw milk, Adrall, Lleida. Semi-hard, crumbly texture with an earthy and buttery aroma. The flavours are lemony and curdy with notes of mushroom. Ermesenda, raw milk, Adrall, Lleida. This washed rind cheese has a semi-soft texture and a meaty, occasionally pungent aroma. A balance of curd, mushroom and egg flavours with good savoury depth. It melts beautifully when cooked. Torralba Mahón, DOP, raw milk, Alayor, Minorca. This dense, semi-hard cheese is rubbed with olive oil and paprika which gives the rind a distinctive bright orange colour and an aroma of fresh peaches. There are fresh, lactic, curdy aromas with savoury, yogurty, mineral and meaty flavours. Smoked San Simón da Costa, DOP, pasteurised milk, Vilalba, Lugo. Smoked over beechwood, this is a classic Galician cheese with a semi-soft, dense texture and mildly smoky, lactic aromas. The flavour is milky and buttery, gently acidic. It is perfect for melting. 2 x 3kg 2 x 3kg 2 x 3kg 4 x 1kg Castellot CH18006 Pastura with truffles, pasteurised milk, Trujillo, Caceres. The cheese has a soft, dense creamy texture, with crushed Italian black truffle. It has a bloomy rind with a fragrant, mushroomy aroma. The flavours are perfect balance between the sweetness of the milk and the earthy notes of truffle. 8 x 380g CH00604 Tetilla, DOP, pasteurised milk, Curtis, Corunna. This cheese, with its soft and creamy texture and its distinctive shape, is a staple of every Galician cheese counter. With gentle aromas, it has mild, lactic, buttery flavours which pair exceptionally well with membrillo (quince paste). 6 x 900g Ermesenda EWES MILK TORTA STYLE CHEESE CH00611 CH18001 Torta de Barros, raw milk, Villafranca de los Barros, Badajoz. Thistle rennet. This Extremaduran torta has a soft, rich, dense texture. The mustard coloured rind has abundant yeasty, tropical aromas, and the flavour is deliciously balanced between pasture and lanolin, with a gently bitter, fruity finish. La Retorta, raw milk, Trujillo, Caceres.Thistle rennet. This cheese has a smooth, rich texture and an ochre rind with aromas of mustard and dry hay. Full-bodied flavours with bitter notes of thistle. 4 x 1.3kg 6 x 130g CH22301 CH22302 Rey Silo, raw milk, Pravia, Asturias. This cheese has a distinctive rind due to the presence of geotrichum candidum mould. With aromas of rich milk and pastures, the interior is smooth and has lactic, herbal yogurty flavours with hints of white chocolate. Besos de Rey Silo, raw milk, Pravia, Asturias. The smaller brother of Rey Silo, it s a little round disc with light and mushroomy aroma, a creamy and dense paste, lactic, complex and rich in flavour. 2 x 250g 6 x 50g CH11101 Cañarejal Cremoso, raw milk, Pollos, Valladolid. Thistle style rennet. This cheese has a delicate and silky texture. The white Penicillium candidum rind has a fresh, clean mushroom aroma. The flavour is lightly savoury, milky and buttery. 6 x 250g Rey Silo Rey Silo Ermesenda Castellot Rosemary Villarejo, cured Payoyo de oveja (Grazalema) Pastura with truffles Smoked Martin Txiki Idiazábal, cured Smoked San Simón da Costa, DOP Torralba Mahón, DOP All our cheeses are made with traditional rennet unless otherwise stated.

19 34 CHEESE CHEESE 35 GOATS MILK CHEESE BLUE CHEESE CH08101 CH04602 Payoyo de cabra, pasteurised milk, Villaluenga del Rosario, Cadiz. Produced from the milk of indigenous Payoya goats, this cheese is semi-hard with a fresh moist paste. It has lactic, floral aromas, with gently acidic, mildly goaty flavours. Cabra del Tiétar, pasteurised milk, La Adrada, Avila. An excellent example of a semi-hard goats milk cheese. It has floral, buttery and caramel aromas and clean, goaty and herbal flavours with a long finish. 4 x 2kg 4 x 1.4kg CH19101 CH00610 Cabrales, DOP, raw cows milk, Rozagas Peñamellera Alta, Asturias. From the spectacular Picos de Europa mountains, Cabrales has a creamy crumbly texture. Still matured in caves, as for many hundreds of years. The aromas are intense, fruity and often pungent whilst the flavours are rich, savoury, sharp and long lasting. La Peral, pasteurised cows milk, Illas, Asturias. This smooth, semi-soft cheese has a yeasty, briny aroma and rich, mushroomy flavours. 2 x 2kg 2 x 2kg CH08202 CH00623 CH04603 Garrotxa, pasteurised milk, Borreda, Barcelona. From the foothills of the Catalan Pyrenees, this cheese is dense and semi-hard. It is a beautiful example of its kind, a brilliant, semi white interior with clean, gently acidic aromas and elegant, delicate, slightly citrusy, floral flavours. Murcia al Vino, DOP, pasteurised milk, Bullas, Murcia. This semi-hard, moist cheese has a white interior covered with a deep purple rind, which results from soaking the cheese in local wine. The aromas are of wine and sweet goats milk. The flavours are gentle and lactic with a pleasant acidity and grapey notes on the rind. Monte Enebro, pasteurised milk, La Adrada, Avila. Our best-selling cheese. The thin, delicate grey speckled rind is covered in Penicillium roqueforti, contrasting with the intensely white, dense, semi-soft paste. The aromas are of mountain pastures with delicate resiny and goaty notes. The flavours near the rind can be peppery balancing elegantly with the clean, citrusy interior. 6 x 1kg 2 x 2.5kg 3 x 1.4kg Murcia al vino CH00606 BLENDED MILK CHEESE CH02601 Valdeón Picos de Europa, IGP, pasteurised cows and goats milks, Cistierna, Leon. With its maple leaf covered rind, it is a highly recognisable cheese, created in the Picos de Europa mountains of northern Spain. With a blend of 90% cows milk and 10% goats milk, it has a fresh and creamy aroma with hints of blue. A buttery, melting texture, with nutty, mushroomy, sometimes spicy flavours. Queso Ibérico, pasteurised ewes, cows and goats milk, Alcazar de San Juan, Ciudad Real. Vegetarian rennet. With its dense, semi-hard texture, this most popular of Spanish cheeses is produced from a blend of ewes, goats and cows milks. With gently lactic aromas, the flavour is mild and balanced with a hint of sweetness. 2 x 2.5kg 2 x 3kg CH20401 Bombón de Iruelas, raw milk, El Barraco, Avila. Pre-order only. Made with the milk of Malagueña goats, this golf ball-sized cheese is dense, moist and semi-soft. The Penicillium candidum gives a clean fresh aroma with hints of mushroom. The flavours are citrusy and milky with notes of woodland fungi. 20 x 30g Monte Enebro Queso Ibérico CH20402 Luna Negra, raw milk, El Barraco, Avila. This is an ash-coated bloomy rind soft cheese. The paste is soft and creamy like a mousse, with milky, cellar and mineral aromas. Flavours are yogurty and citrusy with a gentle earthy finish. 3 x 250g Payoyo de cabra Luna Negra Bombón de Iruelas Cabrales Cabra del Tiétar Monte Enebro Garrotxa La Peral Valdeón Picos de Europa All our cheeses are made with traditional rennet unless otherwise stated.

20 WITH CHEESE With our ever-growing range of superb Spanish cheeses come delicious accompaniments, created by small producers. Dried fruits and nuts are a classic pairing for cheeses, particularly the blue and salty types. We import exquisite fruit wheels from Barcelona and Valencia. Both are excellent with Valdeón blue or Torralba Mahón cheese. Our membrillo, or quince paste, is the perfect partner for Manchego cheese, and again we have both Catalan and Valencian recipes to choose from. Add to these pickled figs, seasonal Moscatel raisins on the vine or tomato jam and there s something to suit whatever cheese you buy. Classic Spanish savoury biscuits are excellent with cheese. Picos de pan (breadsticks) work well with our torta cheeses, perfect for scooping up their soft pastes. Traditional ships biscuits from Galicia come in two flavours: olive oil or butter. These dry crackers are particularly good with goats milk cheeses.

21 38 WITH CHEESE WITH CHEESE 39 MARINERAS Galicia, in the far north west of Spain, has always been a maritime region, reliant on fishing and sea trade. When setting out from port, each boat would be stocked with long baked, dry biscuits that could provide sustenance for the crew for months. Our ships biscuits are adapted from traditional recipes to make them totally delicious. Made either with butter or olive oil, these biscuits are crisp and richly flavoured, absolutely perfect eaten with cheese. MEMBRILLO (quince paste) Membrillo is traditionally eaten with cheeses in Spain. A staple of the British larder since medieval times it is also excellent with many pork dishes. FR01804 El Pèsol membrillo for slicing, Catalonia, carton. 6 x 3kg FR01808 El Pèsol membrillo for slicing, Catalonia, carton. 6 x 1.1kg FR07445 Paiarrop membrillo, Valencia, jar. 12 x 140g PRESSED AND PRESERVED FRUIT Dried figs are often eaten with cheese in Spain. Brindisa imports from two suppliers, Fruit-i-Med, an exceptional artisan producer, and Paiarrop, who specialise in the use of indigenous fruits, such as the thin-skinned Pajarero figs, for their fruit wheels and jams. El Pèsol membrillo PAIARROP TOMATO JAM Tomato jams are a popular accompaniment to hard and salty cheeses throughout Spain. They are distinguished from pickles or chutneys, which are more commonly consumed in the UK, by the lack of vinegar. Paiarrop is a company based in Valencia which specialises in the production of high-quality fruit products. This jam is particularly well-matched with an artisan Torralba Mahón cheese, but is also excellent with a mature Manchego or a spicy blue cheese, such as Cabrales. FR03402 Fruit-i-Med fig and almond wheel for slicing, Catalonia (13cm x 3cm). 12 x 500g FR03401 Fruit-i-Med fig and almond wheel for slicing, Catalonia (16cm x 7cm). 6 x 2kg FR03404 Fruit-i-Med prune and walnut wheel for slicing, Catalonia (16cm x 7cm). 6 x 2kg FR07422 Paiarrop fig and almond wheel for slicing, Valencia (35cm x 4cm). 1 x 5kg FR07410 Paiarrop date and walnut wheel for slicing, Valencia (35cm x 4cm). 1 x 5kg FR01401 Bittersweet pickled green figs, Castile and Leon, jar. 12 x 300g FR07447 Paiarrop fig jam, Valencia, jar. NEW 12 x 140g FR07446 Paiarrop tomato jam, Valencia, jar. NEW 12 x 140g FR03111 Golden Thompson raisins, large seedless, Aragon. 15 x 150g FR03105 Pasas de Málaga, Moscatel raisins on the vine, DOP,Andalusia. Seasonal. 1 x 2kg SAVOURY BAKED GOODS Picos de pan (breadsticks) are often eaten with charcuterie in Spain. Brindisa also imports some regional specialities such as frozen pan de coca bread from Catalonia, this is often toasted and filled with cheese, charcuterie or roasted vegetables. Bittersweet pickled green figs FIG AND ALMOND WHEEL, 500g A classic Spanish, artisan produced, fruit wheel. These are made with moist and tender figs and crisp almonds, delicately seasoned with cumin and anise. Each wheel is pressed separately using an old book press, the figs being halved and arranged by hand, the almonds scattered in between the layers. These fruit wheels are in a league of their own. Our supplier, Fruit-i-Med also produces a sweet, succulent prune and walnut wheel which is a perfect complement to saltier and blue cheeses. DU09001 Picos de pan, mini breadsticks made with olive oil, Andalusia, bag. 20 x 230g DU19501 Marineras, savoury ships biscuits, made with butter, Galicia, bag. 10 x 200g DU19502 Marineras, savoury ships biscuits, made with extra virgin olive oil, 10 x 200g Galicia, bag. DU13901 Pan de coca, traditional bread, Catalonia. Frozen. 8 x 500g Picos de pan Paiarrop date and walnut wheel ALLERGENS: For information and advice about products containing allergens, please talk to our Sales or Technical Teams on

22 STORE CUPBOARD Our wide range of store cupboard foods includes dried and cooked beans, preserved vegetables, rice, ready-made sauces and spices. For real fast food just open a jar of Navarrico ready-cooked pulses and you won t be disappointed. Season them gently with an intensely flavoured Spanish spice, such as pimentón (paprika). Alternatively, take the slow route; soak our high-quality dried pulses and cook to your own specifications. To make the perfect paella try the mineral rich Calasparra rice from Murcia or the carefully selected, highly absorbent Bomba rice from Tarragona. Our classic selection of Spanish artichoke hearts, white asparagus spears, and Piquillo peppers (an indigenous Spanish variety) are all grown in the fertile valley of the upper Ebro in Navarre, and packed and processed by the small family firm of José Salcedo Soria. Expertly cooked and full of flavour, they too bring authentic Spain to your plate with a minimal amount.

23 PULSES Brindisa sells a range of beans and pulses, both dried and cooked, which can provide the base for any number of dishes, from the humble to the most elevated. We import Arrocina beans, a tiny type of haricot. Amazingly creamy and tender, these beans are used by some of the best restaurants in the country. We also stock lentejas Pardina (lentils), frijoles negros (black beans), judiones (butter beans) and two sizes of garbanzos (chickpeas). All are unpasteurised, delicious and come vacuum-packed to preserve their quality, except the planchadas that come in a cotton sack. From José Salcedo in Navarre we buy a range of remarkable cooked butter beans, lentils, chickpeas and alubias (round white haricots) all perfectly prepared. Using these it becomes easy to make real fast food, creating healthy and delicious dishes in just a few minutes. Piquillo pepper plants, Navarre. PIQUILLO PEPPERS The best Piquillo peppers come from the upper Ebro Valley in Navarre, whose climate and soil are ideal for their cultivation. Our supplier, José Salcedo Soria (El Navarrico), produces whole, hand-peeled DOP peppers in jars and tins. Peppers are picked from September, a few miles from their factory in San Adrian, and roasted over gas or wood. The peppers have an intense flavour in which sweetness and acidity are beautifully balanced. They are excellent stuffed with meat, rice or vegetables, whilst the broken pieces in tins can make a wonderful sauce for grilled meats. The larger catering size tins, also from El Navarrico, using Peruvian Piquillo peppers, offer excellent value. POSADA WHOLE GALICIAN COOKED CHESTNUTS Chestnuts have been cultivated in the region since Roman times, and many people feel that Galician chestnuts are the best in Spain. Thin-skinned and sweet, they have been an important part of the regional diet and culture for centuries. These chestnuts have been peeled by a combination of machine and manual labour and are then preserved in vacuum packs. Whilst often associated with autumn, they make an excellent vegetarian substitute for meat all year round in many types of recipes, such as soups and rice dishes. Beautifully cooked chestnuts from the forests of Galicia. Gredos Norte, suppliers of superb dried beans and pulses. El Navarrico, producers of the best Piquillo peppers and prepared pulses.

24 44 STORE CUPBOARD STORE CUPBOARD 45 DRIED PULSES (Castile and Leon) DRIED PEPPERS (La Rioja) LE02502 Judiones, large butter beans, box. 6 x 1kg PR00306 Dried Choricero peppers, double string of 2 x 100 peppers approx. NEW 5 x 2 x 100 LE02508 Arrocinas, tiny white beans, box. 6 x 1kg PR00304 Dried Guindilla peppers, double string of 2 x 200 peppers approx. 5 x 2 x 200 LE02509 Frijoles negros, round black beans, box. 6 x 1kg PR00301 Dried Ñora peppers, string of 100 peppers approx. 12 x 100 LE02510 Lentejas Pardina, tiny brown lentils, box. 6 x 1kg LE13705 Planchadas, medium size white haricot beans, cotton sack. 6 x 1kg LE02506 Garbanzos Pedrosillano, tiny chickpeas, box. 6 x 1kg HERBS AND SPICES The Mediterranean climate helps produce some spectacularly intensely flavoured herbs and spices. The best-known of the latter has to be Pimentón de La Vera, DOP, oak-smoked paprika. Brindisa buys from two excellent producers in the La Vera region of the province of Caceres, Extremadura. LE13704 Garbanzos Castellano, large chickpeas, bag. 4 x 5kg Arrocina beans Saffron was brought to Spain from north Africa a thousand years ago and, whilst our Brindisa branded saffron is grown and picked in Iran, we also sell a DOP saffron, cultivated, processed and toasted by hand in La Mancha. COOKED PULSES IN JARS AND TINS (Navarre) LE03003 Navarrico garbanzos, large chickpeas, jar. 12 x 700g LE03004 Navarrico judiones, large butter beans, jar. 12 x 660g LE03002 Navarrico alubias, round white haricot beans, jar. 12 x 660g LE03001 Navarrico lentejas, small brown lentils, jar. 12 x 660g SAFFRON (Castile-La Mancha) PR09404 Brindisa saffron stamens, plastic box. 12 x 8g PR09403 Brindisa saffron stamens, plastic box. 12 x 0.5g PR09405 Spanish saffron stamens, DOP, plastic box. 12 x 1g Dried Guindilla peppers LE03007 Navarrico garbanzos, large chickpeas, tin. 6 x 2.5kg PIMENTÓN DE LA VERA, DOP, SMOKED PAPRIKA (Extremadura) LE03008 Navarrico judiones, large butter beans, tin. 6 x 2.5kg PR04503 Santo Domingo hot paprika, tin. 16 x 75g LE03006 Navarrico alubias, round white haricot beans, tin. 6 x 2.5kg PR04502 Santo Domingo sweet paprika, tin. 16 x 75g ORGANIC COOKED PULSES IN JARS (Navarre) Monjardín organic pulses PR04501 Santo Domingo bittersweet paprika, tin. 16 x 75g PR04001 La Chinata hot paprika, tin. 30 x 70g LE03012 Monjardín organic garbanzos, large chickpeas, jar. 12 x 700g PR04003 La Chinata sweet paprika, tin. 30 x 70g LE03011 Monjardín organic judiones, large butter beans, jar. 12 x 660g PR04005 La Chinata hot paprika, tin. 12 x 750g LE03010 Monjardín organic alubias, round white haricot beans, jar. 12 x 660g PR04006 La Chinata sweet paprika, tin. 12 x 750g RICES AND PASTA RICES Brindisa has carefully chosen some of the highest quality varieties of Spanish rice to import. Illa de Riu, a small family business in Tarragona, is so focused on quality that they grow their own seeds for their Bomba rice, ensuring the end result is a near perfect, highly absorbent rice. From the mountains of Murcia, watered by the mineral rich waters of the Rivers Moratalla and Segura comes Calasparra rice, handsomely packaged and ideal for paella and other rice dishes. PR04002 La Chinata hot paprika sacks, available on request. 1 x 25kg PR04004 La Chinata sweet paprika sacks, available on request. 1 x 25kg Spanish saffron stamens LE16602 Bomba rice from Illa de Riu, Catalonia, paper bag. 20 x 1kg Calasparra rice LE01702 Calasparra rice, DOP, Murcia, cotton sack. 10 x 1kg LE01708 Calasparra rice, DOP, Murcia, plastic bag. 12 x 1kg LE01707 Calasparra rice, DOP, Murcia, cotton sack. 20 x 500g PASTA Although almost entirely regarded as an Italian speciality, pasta has been produced in Catalonia for more than 300 years. This has led to the development of one of the region s most iconic dishes, fideuà, which might best be described as a paella made with pasta. Our present supplier has been making fideos since 1700 using nothing but hard wheat flour and the mineral rich waters of a local thermal spring. LE13602 Fideo, 1mm, angel hair pasta, short strands, Catalonia, plastic bag. 20 x 250g Fideo La Chinata hot paprika, 750g and 70g. Santo Domingo paprika range ALLERGENS: For information and advice about products containing allergens, please talk to our Sales or Technical Teams on

25 46 STORE CUPBOARD STORE CUPBOARD 47 BRINDISA MAYONNAISES (made for us in the UK) PRESERVED VEGETABLES Inspired by the alioli (garlic and olive oil emulsion) of Catalonia, Brindisa has developed a selection of mayonnaises with rich, authentic ingredients including confit garlic, Brindisa saffron and a mix of hot, mild and bittersweet smoked paprika. Inspired by emblematic Spanish flavours and containing Brindisa extra virgin olive oil and free-range eggs, our ingredients come together to create a range of mayonnaises full of Iberian flavours. In addition, our recipes are completely additive-free. Our mayonnaise range offers an instant way to liven up leftovers, and make dips delectable. PR90001 Garlic confit mayonnaise, jar. 6 x 250g PR90002 Smoked paprika mayonnaise, jar. 6 x 250g PR90003 Saffron mayonnaise, jar. 6 x 250g Brindisa imports a truly classic selection of Spanish preserved vegetables: white asparagus, soft but deeply flavoursome, artichoke hearts cooked to our own specifications and Piquillo peppers, perfect for stuffing or for sauces. We are also very proud of our Brindisa gazpacho, produced in Cordoba; crisp, refreshing and very healthy. PR03030 Monjardín whole organic Piquillo peppers, Navarre, jar. 12 x 220g PR03003 Navarrico whole Piquillo peppers de Lodosa, DOP, Navarre, jar. 12 x 220g PR03002 Navarrico whole Piquillo peppers de Lodosa, DOP, Navarre, tin. 12 x 390g PR03015 Navarrico Piquillo pepper strips, Navarre, tin. 12 x 390g PR03043 Navarrico whole Peruvian Piquillo peppers, (80 peppers), Navarre, tin. 6 x 2.5kg PR03054 Navarrico Piquillo pepper strips, Navarre, tin. 6 x 2.5kg PR03070 Navarrico white asparagus, IGP, 6-8 spears, Navarre, jar. 12 x 330g PR03006 Navarrico white asparagus, IGP, spears, Navarre, tin. 12 x 390g PR03004 Navarrico artichoke hearts, hearts, Navarre, jar. 12 x 660g PR03071 Navarrico marinated artichokes, artichokes, Navarre, tin. NEW 12 x 780g FR22801 Posada whole Galician cooked chestnuts, Galicia, vaccum pack. NEW 25 x 200g Navarrico marinated artichokes SOUP PR14201 Brindisa gazpacho, tomato and vegetable soup, Andalusia, TetraPak. 10 x 1L BRINDISA SAUCES (made for us in Navarre) Based upon traditional recipes, our four sauces are made by a trusted supplier in Navarre, using high-quality vegetables, herbs, spices and Brindisa extra virgin olive oil, for excellent flavours and authentic tastes. Use the sofrito and fritada as pasta sauces, or the base for stews, whilst the romesco is a brilliant accompaniment to vegetables or fish, and the salsa brava sauce is perfect for that tapas bar classic patatas bravas. PR90004 Sofrito, tomato and onion sauce, jar. 12 x 315g PR90006 Salsa Brava, spicy tomato sauce, jar. 12 x 315g PR90007 Romesco, almond and Ñora pepper sauce, jar. 12 x 200g PR90005 Fritada, tomato and red pepper sauce, jar. 12 x 315g PR90009 Fritada, tomato and red pepper sauce, tin. 6 x 2.5kg Brindisa mayonnaises range KITCHEN EQUIPMENT To make a good paella, you need a good pan (after all paella is named after the dish in which it is cooked), and we offer two alternatives: The traditional steel pan is preferred by chefs; it produces a better socarrat (crust) and is more reactive to adjustments in heat, however, it can burn the rice and has a tendency to rust. The enamelled pan is harder wearing, non-stick and easier to clean, but can chip. + KW person enamelled paella pan. 1 x 15 cm + KW person enamelled paella pan. 1 x 26cm + KW person enamelled paella pan. 1 x 30cm + KW person enamelled paella pan. 1 x 38cm + KW person enamelled paella pan. 1 x 55cm + KW person enamelled paella pan. Pre-order only. 1 x 90cm Brindisa gazpacho Brindisa sauces range Enamelled paella pans for 16, 8, 4 and 2. Steel paella pans available. Please contact our Sales Team for details. + Denotes an item where VAT must be added.

26 FISH Spain is the third largest global consumer, per capita, of fish, including preserved fish and seafood. The most popular preserved fish are tuna and anchovies, and Spain processes some of the finest for its demanding domestic consumers. Conservas Ortiz has over 100 years of experience processing tuna and anchovies, and this knowledge, plus a focus on quality and beautiful packaging, mean that their range is amongst the very best on the market. Our selection includes rod and line caught Bonito del Norte (Albacore/white tuna), the wonderful ventresca cut (belly), and atún claro (yellowfin tuna). Whether they are salt cured by Conservas Ortiz, beechwood smoked by Conservas Nardín or cured in vinegar by Herpac to make boquerones (white anchovies) we have an anchovy to suit any palate. Do any of your customers think they don t like anchovies? They may not have tried the right ones! Add pearly fillets of bacalao (salt cod), delicate yet meaty sardines from the Rias in Galicia, or air-dried, salted loins of yellowfin tuna, processed in the same way on the coast of Cadiz for more than 2000 years, and you have an excellent cross section of the best preserved seafood that Spain has to offer.

27 LA BRÚJULA SEAFOOD From Galicia, in the far north west of Spain, comes the finest fish and seafood of the country, its preservation is something that has been perfected there over many years. Conservas La Brújula buy some of the best available raw materials such as raft grown mussels from the Rias Gallegas and carefully sourced baby squid, and, processing largely by hand, they produce some exceptional Conservas. Tender baby squid, marinated in dark black ink and plump mussels in a rich, sharp escabeche (spiced oil and vinegar marinade) are delicious straight out of the can. BEECH-SMOKED ANCHOVIES Nardín buys only anchovies caught in the Cantabrian Sea, and processes them on the same day. The fish are brined, then smoked gently over beechwood and hand-filleted. The anchovies are plump, juicy and sweetly smoky. Hand-filleting anchovies. BEECH-SMOKED MACKEREL All our high-quality smoked fish is popular, and these mackerel fillets from Conservas Nardín are no exception. As with Nardín s smoked anchovies, excellent fish, combined with skill in brining, smoking and filleting, produces a rich, satisfying flavour and a silky, melting texture. Preservation in olive oil only improves the flavour. This mackerel is best served as simply as possible. La Brújula process some of Spain s finest seafood from the Rias in Galicia. Conservas Nardín, superb smoked anchovies. Pulpo in Carballiño, Galicia. Carballiño, inland centre of octopus trade. PULPO Caught in the rich fishing grounds off the shores of Morocco, this pulpo (octopus), is steamed in its own juices, giving it a deep, savoury flavour and yielding texture which pairs well with our Brindisa saffron mayonnaise. Brindisa s supplier, a small family business, has been involved in the octopus business for over fifty years, first as pulpeiros, the professional octopus cooks who are to be seen at many Galician fiestas cooking in their copper pots, and then as importers. They are based in Carballiño, a market town famous for staging a great annual gastronomic festival dedicated to octopus. Cadiz, historical centre of Andalusian fishing. WHITE ANCHOVIES Boquerones or white anchovies are a hugely popular tapa in Spain, and these, produced by Herpac on the coast of Cadiz in Andalusia, are excellent examples. Made from the freshest fish, they are marinated for 8-12 hours in white wine vinegar before being hand-filleted and packed in vinegar and sunflower oil. Firm and juicy, these possess an excellent balance between acidity and richness and the end result is tender, fresh and sharp. Available in retail and catering packs, this brand represents excellent value.

28 52 FISH FISH 53 TUNA OTHER FISH BONITO DEL NORTE (Albacore/white tuna) OCTOPUS FI01617 Ortiz Bonito del Norte ventresca (belly) in olive oil, tin. 24 x 110g FI20303 Octopus, 4 tentacles steamed and packed in their own juices, vacuum pack. 12 x 450g FI01663 Ortiz Bonito del Norte, fillet in olive oil, round tin. 18 x 250g SARDINES FI01612 Ortiz Bonito del Norte, fillet in olive oil, oval tin. 30 x 112g FI01664 Ortiz Bonito del Norte, fillet in spring water, low in salt, jar. 12 x 220g FI01661 Ortiz sardines a la antigua, 3-4 sardines, tin. 20 x 140g FI09601 La Brújula sardinillas, small sardines, sardines, tin. 24 x 115g Ortiz sardines a la antigua FI01671 Ortiz Bonito del Norte, fillet in olive oil, jar. 12 x 220g FI01665 Ortiz Bonito del Norte, fillet in organic olive oil, jar. 12 x 220g Ortiz Bonito del Norte fillet, in olive oil MACKEREL FI01503 Nardín beech-smoked mackerel fillets, tin. Keep refrigerated. 24 x 100g FI01614 Ortiz Bonito del Norte, fillet in escabeche, tin. NEW 30 x 112g SEAFOOD ATÚN CLARO (yellowfin tuna) FI09608 La Brújula marinated mussels, mussels, tin. NEW 24 x 115g FI01625 Ortiz atún claro ventresca (belly) in olive oil, tin. 24 x 110g FI01662 Ortiz atún claro, fillet in olive oil, round tin. 18 x 250g FI09610 La Brújula squid in ink, 6-8 squid, tin. NEW 24 x 115g FI01621 Ortiz atún claro, fillet in olive oil, tin. 24 x 112g ANCHOVIES FI01670 Ortiz atún claro, fillet in olive oil, jar. 12 x 220g TUNA IN CATERING SIZES FI01615 Ortiz Bonito del Norte, fillet in olive oil, tin. 8 x 1.9kg Ortiz Bonito del Norte ventresca in olive oil Brindisa imports an excellent selection of anchovies from suppliers across Spain. Hand-trimmed, Cantabrian anchovy fillets from Conservas Ortiz are aged for a minimum of 6 months in salt. The fish from the Cantabrian Sea, processed by Conservas Nardín, are plump, succulent and delectable, lightly-smoked over beechwood. We also sell a delicious range of boquerones (white anchovies). All very different, but all are of excellent quality. FI01628 Ortiz Bonito del Norte, flakes, drained, round tin. Limited availability. 12 x 670g FI01666 Ortiz Bonito del Norte, tuna chunks in vegetable olive oil, round tin. 8 x 1.8kg FI01668 Ortiz atún claro, fillet in olive oil, round tin. 18 x 600g MOJAMA (air-dried tuna) FI11602 Mojama, air-dried atún claro, loin, vacuum pack. 20 x 500g Ortiz atún claro, fillet in olive oil SALT CURED ANCHOVY FILLETS IN OLIVE OIL FI01601 Ortiz anchovy fillets, tin. 50 x 47.5g FI01602 Ortiz anchovy fillets, tin. 50 x 78g FI01603 Ortiz anchovy fillets, jar. 15 x 95g FI01607 Ortiz anchovy fillets, tin. 6 x 450g FI01667 Aldaz anchovy fillets, tin. 6 x 450g Ortiz anchovy fillets SALT COD SALT CURED WHOLE ANCHOVIES FI10602 Salt cod fillet, retail pack. 10 x 300g FI01669 Ortiz whole anchovies in salt, fish, vacuum pack. 12 x 100g FI10604 Salt cod fillet, catering pack. 6 x 1kg SMOKED ANCHOVY FILLETS IN OLIVE OIL Keep refrigerated Pre-order only: FI01502 Nardín beech-smoked anchovy fillets, tin. 24 x 100g FI10608 Salted lomo gran gourmet, cod loin, one of the thickest cuts, pack. 10 x 300g FI01521 Nardín beech-smoked anchovy fillets, tin. 12 x 255g FI10614 Salt cod tripe, pack. 10 x 500g BOQUERONES (white anchovies) Keep refrigerated FI10605 De-salted lomo alta cocina, cod loin, pack. Short life. 6 x 1kg FI01505 Nardín boquerones, in vinegar and sunflower oil, tub. 4 x 850g FI10606 De-salted kokotxas, cod cheeks, pack. Short life. 12 x 500g FI11609 Boquerones, in vinegar and sunflower oil, tray. 15 x 150g Ortiz whole anchovies in salt FI10610 De-salted migas, trimmed cod pieces, pack. Short life. 12 x 500g FI11610 Boquerones, in vinegar and sunflower oil, tray. 12 x 550g Salt cod fillet De-salted lomo alta cocina, cod loin La Brújula seafood range

29 OLIVE OIL AND VINEGAR Olive oils have been amongst Spain s most important exports for at least 2000 years. Today Spain produces excellent extra virgin olive oils for use in the kitchen, such as our grassy 100% Arbequina or the more robust blend of Picual and Arbequina olives, used in the North & South variety. We also stock single estate olive oils from Núñez de Prado, with complex aromas and flavours of tropical fruits, the light and fresh Olivar de la Luna, made from Nevadillo Blanco olives, and the beautifully balanced grass and pepper of Aubocassa L Amo, a superb oil from Majorca made with Arbequina and Picual olives. Brindisa also imports a wide range of distinctive vinegars, produced from regional wines and grape varieties. From Jerez we have the classic intense, woody, Valdespino vinegar made from Palomino grapes; the complex, multi-layered Paula Coll PX, aged for 25 years, and the fruity sweetness of the Sotaroni PX balsamic style vinegar. Brindisa also carries a superb range of single variety styles such as the robust, full-flavoured Unió vinegars from Tarragona which include the amazingly floral Moscatel. We also sell the oak aged Forum Cabernet Sauvignon and Chardonnay vinegars with their remarkable sweet and sharp balance.

30 ACEITES LA MAJA SHERRY VINEGARS Aceites La Maja use olives picked from their own groves near Mendavia in Navarre and processes them in its modern mill. They bring their olives to the mill within 12 hours of picking, meaning that their oil is always fresh and not oxidised. They prefer to use underripe olives to accentuate the grassy notes of the oils. We import a blend of Arbequina and Picual oils, called North & South. This is spicy with tomato leaf notes. We also offer a 100% Arbequina, which is green and grassy with a hint of pepper. Olive trees in Mendavia, Navarre. Typical sherry bodega (cellar). Jerez de la Frontera in Andalusia, is famous throughout the world for its wines and sherries, named after the town. However these wines produce vinegars of the highest quality as well. Brindisa imports three sherry vinegars, all produced by different methods, each with a distinctive identity. Valdespino is one of the oldest sherry estates, established in the 13th century. It produces a superb vinegar made using the same solera system that is employed for their wines, involving the blending of ever older vinegars to produce, after 8-10 years, a highly distinctive, complex, nutty flavour. Navarre, the most northerly area of olive oil production in Spain. Forum and Unió wine vinegars. Paula Coll PX vinegar is possibly the star of our sherry vinegars, made by natural acetification, without the use of grape must to boost its sweetness. This produces a restrained, subtle and complex vinegar. Matured for a minimum of 25 years in oak barrels, it has the classic PX notes of dried figs, raisins and plums balanced with a woody smokiness. Sotaroni produces a balsamic style vinegar using Pedro Ximénez wine, combining the vinegar with grape must, heavily reduced grape juice, before ageing for 12 years in oak casks. The end result is sweet and rich, redolent of dried figs, plums and Christmas spices. Aged sherry vinegar, from ancient bodegas (cellars). Superb single estate oils from Manacor, Majorca. Sotaroni PX sherry vinegar is aged in Valencia. AUBOCASSA L AMO This delicious oil is produced in Manacor, Majorca, by the Riojan winemakers Bodegas Roda, usually using a blend of 70% Arbequina and 30% Picual olives, depending on the season. On their 12th century estate, the olives are milled within 12 hours of picking, and then processed using modern techniques of extraction and bottling to produce an exceptionally clean and fresh oil. With a yellowish green colour, the oil has aromas of citrus fruits, artichokes and tomato leaves; it is lightly spicy on the palate, with notes of green herbs, new mown grass and pistachios. MOSCATEL VINEGAR From Tarragona in Catalonia, this is simply one of the most delicious vinegars available anywhere. Produced by the Schutzenbach method of acetification, the result is a complex vinegar which retains many of the grape varietal nuances. The intense stone fruit aromas from the sweet Moscatel de Alejandría grapes from which it is made are balanced by the acetic sharpness of the vinegar. Wonderful for making dressings or for use in fish dishes.

31 58 OLIVE OIL AND VINEGAR OLIVE OIL AND VINEGAR 59 EXTRA VIRGIN OLIVE OIL OL09702 Brindisa 100% Arbequina, cold-pressed, Navarre, tin. 3 x 5L OL09701 Brindisa North & South, Arbequina, Picual, cold-pressed, Navarre, tin. 3 x 5L OL04203 Núñez de Prado, DOP, Picual, Picudo and Hojiblanca, organic, cold-pressed, Jaen, tin. 4 x 5L OL09703 Brindisa 100% Arbequina, cold-pressed, Navarre, tin. 6 x 1L OL09705 Brindisa North & South, Arbequina, Picual, cold-pressed, Navarre, tin. 6 x 1L OL04204 OL04201 Núñez de Prado, DOP, Picual, Picudo and Hojiblanca, organic, cold-pressed, Jaen, tin. Núñez de Prado, DOP, Flor de aceite (flower of the oil), Picual, Picudo and Hojiblanca, organic, unfiltered, unpressed, Jaen, bottle. 12 x 1L 6 x 50cl OL00501 Aubocassa, DOP, 100% Arbequina, unfiltered, cold-pressed, Majorca, bottle. 6 x 50cl OL00503 Aubocassa L Amo, Arbequina, Picual, unfiltered, cold-pressed, Majorca, bottle. 6 x 50cl WINE VINEGAR WHITE RED OL05001 Unió Chardonnay, Tarragona, bottle. 6 x 50cl OL05003 Unió Moscatel, Tarragona, bottle. 6 x 50cl OL02403 Forum Chardonnay, 3 years aged, Tarragona, bottle. 6 x 50cl OL05002 Unió Cabernet Sauvignon, Tarragona, bottle. 6 x 50cl OL02401 Forum Cabernet Sauvignon, 8 years aged, Tarragona, bottle. 6 x 50cl SHERRY VINEGAR OL06202 Sotaroni PX aged balsamic, 12 years aged, Valencia, bottle. 12 x 75cl OL02703 Valdespino, DOP, 8-10 years aged, Cadiz, bottle. 12 x 25cl OL07802 Olivar de la Luna, 100% Nevadillo Blanco, biodynamic, organic, cold-pressed, Cordoba, bottle. 12 x 50cl OL02702 Valdespino, DOP, 8-10 years aged, Cadiz, bottle. 6 x 75cl OL15801 Paula Coll PX, DOP, 25 years aged, Lleida, bottle. 6 x 37.5cl Brindisa North & South Núñez de Prado, Flor de aceite Aubocassa Olivar de La Luna Unió Chardonnay Unió Cabernet Sauvignon Valdespino sherry

32 OLIVES AND PICKLES Given that Spain is the largest producer of olive oil in the world, it is no surprise that it is also the largest producer of table olives. The Brindisa selection includes the fragrant Arbequina and oily black Empeltre olives as well as those that are harvested solely for eating such as crisp green Gordal olives. Our Manzanilla olives stuffed with anchovy paste complete our range of flavours and textures. Encurtidos, or pickles, are widely consumed in Spain, both in bars and restaurants or as an accompaniment to cheese or charcuterie at home. We have a wide selection of typical pickles such as caperberries, capers in salt or hot Guindilla peppers in catering packs, as well as a Brindisa selection of retail jars of sweet garlic, aromatic caperberries, hot guindilla peppers and baby gherkins.

33 62 OLIVES AND PICKLES OLIVES AND PICKLES 63 OLIVES IN CATERING SIZES EN08404 Brindisa Empeltre black olives, unpitted, plastic tub. 3 x 2.5kg EN00202 Marinated black olives, in garlic, oregano and paprika, unpitted, tin. 4 x 2.5kg EN02210 Gordal olives, green, queen olives, unpitted, tin. 4 x 2.5kg EN02207 Gordal olives, green, queen olives with a hint of chilli, pitted, tin. 4 x 2kg EN02209 Anchovy stuffed Manzanilla olives, green, pitted, tin. 4 x 2.2kg EN02202 Arbequina olives, small, purplish brown olives, unpitted, plastic tub. 4 x 2.5kg EN02206 Manzanilla green olives, unpitted, tin. 4 x 2.5kg EN02203 Manzanilla green olives, pitted, tin. 4 x 2kg EN02204 Olive cocktail, green and black olives, tiny gherkins and baby onions, tin. 4 x 2.5kg PICKLES IN CATERING SIZES EN02211 Baby capers in salt, non-pareil grade, (7mm), plastic tub. 6 x 1kg EN02212 Caperberries, alcaparrones, medium (13-20mm), plastic tub. 4 x 2kg EN00203 Sweet Guindilla peppers, tin. 4 x 1.8kg EN02217 Hot Guindilla peppers, plastic tub. 4 x 1.8kg EN02205 Baby gherkins, pepinillos, tin. 4 x 2.5kg EN02215 Pickled garlic cloves, tin. 4 x 2.5kg Brindisa Empeltre black olives BRINDISA PICKLES We are delighted to offer you our selection of encurtidos (pickles) in retail jars, carefully chosen for us by a specialist producer in La Rioja. Crunchy white cloves of garlic, small aromatic caperberries, sharp, spicy Guindilla peppers and crisp baby gherkins, all of them excellent accompaniments to a plate of cheese or charcuterie. BRINDISA PICKLES IN RETAIL SIZES EN22101 Pickled garlic cloves, jar. 12 x 235g EN22102 Caperberries, alcaparrones, jar. 12 x 180g EN22103 Hot Guindilla peppers, jar. 12 x 130g EN22104 Baby gherkins, pepinillos, jar. 12 x 190g Gordal olives OLIVES AND OLIVE PASTE IN RETAIL SIZES EN02228 Gordal olives, olives, pitted, small tin. 15 x 150g EN08403 Brindisa Empeltre black olives, unpitted, jar. 12 x 180g EN08401 Brindisa Empeltre black olive paste, jar. 12 x 120g Brindisa Empeltre black olive paste Brindisa pickles range * Please note that all olive and pickle weights shown are drained weights.

34 NUTS, CRISPS AND SNACKS Spain grows excellent almonds and hazelnuts, which are widely used in both sweet and savoury recipes. Marcona almonds, indigenous to Spain, are easily recognisable by their rich, oily quality. They are wonderful roasted and made into turrones (similar to nougat), but also fried, salted and eaten as a snack. We also import a selection of more competitively priced Catalan almonds from our long time supplier; simply fried and salted, coated with smoked paprika or lightly-smoked, all in retail and 1kg packs. Our Reus hazelnuts make a superb romesco sauce, often eaten with vegetables or fish in Catalonia, whilst the blanched Marcona almonds can be freshly roasted at home, or used in cooking. Our pine nuts too are of exceptional quality; ivory white, long, slender and deeply aromatic of pine. For the connoisseur of crisps we ve got all bases covered. From the Basque Country come crisps fried in extra virgin olive oil. Almost transparent, and wafer thin, these are as near perfect as a crisp can get. For those looking for a gourmet option, we have a growing selection of luxurious flavours from Catalonia. The choice of black truffle, caviar and now Ibérico ham, all created from authentic ingredients, have been proving hugely popular since their launch. For excellent bar snacks try our spicy broad beans, which now pack a bit of heat, maize kernels, large and crunchy, and our cocktail snack mix, which combines broad beans and maize kernels with cashews, hazelnuts and Marcona almonds. All of these are available in retail and catering sizes.

35 66 NUTS, CRISPS AND SNACKS NUTS BRINDISA ALMONDS IN CATERING SIZES (Catalonia) + FR90008 Salted Marcona almonds, grade 16. NEW 10 x 1kg + FR90009 Salted Catalan almonds, grade 14. NEW 10 x 1kg + FR90010 Smoked Catalan almonds. NEW 10 x 1kg + FR90011 Smoked paprika Catalan almonds. NEW 10 x 1kg BRINDISA ALMONDS IN RETAIL SIZES (Catalonia) + FR90001 Salted Marcona almonds, grade 16. NEW 24 x 150g + FR90002 Salted Catalan almonds, grade 14. NEW 24 x 150g + FR90003 Smoked Catalan almonds. NEW 24 x 150g FR90004 Smoked paprika Catalan almonds. NEW 24 x 150g OTHER ALMONDS IN CATERING SIZES (Aragon) FR03101 Blanched, skinless Marcona almonds. 10 x 1kg FR03127 Blanched, skinless Marcona almonds. 2 x 5kg + FR03103 Caramelised Largueta almonds, garrapiñadas, jar. 6 x 900g OTHER NUTS IN CATERING SIZES FR08315 Toasted Reus hazelnuts, Catalonia. 10 x 1kg Sarriegui extra virgin olive oil crisps FR03104 Pine nuts, Castile and Leon. 10 x 500g CRISPS + FR16402 Sarriegui extra virgin olive oil crisps, Basque Country. 10 x 150g + FR16401 Sarriegui extra virgin olive oil crisps, Basque Country. 30 x 50g + FR21404 Torres crisps with black truffle, Catalonia. 15 x 125g + FR21405 Torres crisps with black truffle, Catalonia. 20 x 40g + FR21406 Torres crisps with caviar, Catalonia. 15 x 110g + FR21408 Torres crisps with Ibérico ham, Catalonia. NEW 15 x 150g + FR21409 Torres crisps with Ibérico ham, Catalonia. NEW 20 x 50g SNACKS (Catalonia) BRINDISA SNACKS IN CATERING SIZES + FR90012 Spicy broad beans, habas picantes. NEW 10 x 1kg + FR90013 Maize kernels, kikones. NEW 10 x 1kg + FR90014 Cocktail snack mix. NEW 10 x 1kg BRINDISA SNACKS IN RETAIL SIZES + FR90005 Spicy broad beans, habas picantes. NEW 24 x 100g + FR90006 Maize kernels, kikones. NEW 24 x 100g + FR90007 Cocktail snack mix. NEW 24 x 115g Torres crisps with Ibérico ham BRINDISA NUTS AND SNACKS Brindisa s existing supplier of almonds has produced a truly outstanding range of nuts and snacks. These are entirely free from artificial ingredients, and come attractively packed for the grab and go customer. The cocktail mix has had a makeover and now includes delicious roasted hazelnuts and salted cashews, as well as Marcona almonds, peanuts, maize kernels and broad beans. Our supplier, Josep Maria, has been honing his craft for over fifty years. Back in 1960, at the age of 14, he asked his grandfather to go to Reus to get a good price for the hazelnuts from their family s fields. Within a few years, Josep was buying the nuts from other local farmers and processing them in his garage. Either overseeing the work of his team, or selling in his shop, Josep retains his delight in producing a range of such excellent quality, still hand-processed in small batches. This level of quality is something we at Brindisa don t take for granted. Brindisa nuts and snacks range + Denotes an item where VAT must be added. ALLERGENS: For information and advice about products containing allergens, please talk to our Sales or Technical Teams on

36 DULCES Spain makes delicious sweet biscuits. Our range of tortas de aceite (olive oil biscuits) from Seville is a case in point. These crisp wafers, originally made to feed stagecoach passengers, are now consumed happily in the UK. They come in both sweet and savoury varieties. Cigarrillos and chocolate cigarrillos are rich, buttery tuille biscuits from the Basque town of Tolosa. The single varietal unpasteurised honeys produced by Alemany in Catalonia show the range of flavours that honey can possess, whether it be the treacly depth of chestnut honey or the zesty lightness of orange blossom honey. Alemany also use them in their outstanding turrones, combined with toasted almonds. Drinking chocolate has been popular since the 16th century and our supplier roasts their own cocoa beans to make a thick drinking chocolate.

37 DRINKING CHOCOLATE Spain is not much associated with chocolate, but it was through Spain that cocoa, and thus chocolate, first arrived in Europe. Cocoa beans were originally brought back to Spain by Christopher Columbus on his return from the Americas, but little notice was taken until Hernán Cortés brought more beans back, along with a recipe for making drinking chocolate. It took another fifty or sixty years to find its way to France, which was when chocolate really began to take off. It would, however, be a further three centuries before the first chocolate bar would be invented. Hot chocolate with churros. Santiago de Compostela Cathedral. BRINDISA: THE TRUE FOOD OF SPAIN By Monika Linton The ultimate in contemporary Spanish cooking BRINDISA The True Food of Spain is a fascinating celebration of Spain, its food and people. Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this collection of recipe draws on Brindisa s specialist knowledge to introduce you to delights such as jamón Ibérico de bellota, chorizo, cured ham and fish, fumet (rich Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and store cupboard basics that are essential for Spanish and Mediterranean cooking. Covering the unique way good food is integral to everyday Spanish life, ranging from traditional breakfasts to substantial lunches, small plates of Spanish food and very simple suppers, to big family get-togethers, this is not just a collection of recipes, but tales of a life discovering great Spanish regions, ingredients and friendships. Chocolate in Spain continued to mean drinking or hot chocolate for the next five centuries. It is for this reason that, until recently, this drink was the most popular way of consuming chocolate. Brindisa s authentic thick, glossy drinking chocolate is often eaten at breakfast with churros, a kind of crisp, long thin doughnut which is dipped into the chocolate. Goat s curd cheesecake with sweet tomato jam, as in True Food of Spain. Photography by Pippa Drummond. Santiago de Compostela, tartas and travellers. TARTA DE SANTIAGO Tarta de Santiago is an iconic product of Galicia, an almond tart with the distinctive cross of St James dusted onto the top in icing sugar. Based on a traditional, flourless, Jewish Passover cake, its existence was first documented in the Middle Ages. It has been associated with the pilgrimage route of the Camino de Santiago and the shrine of St James in Santiago de Compostela, at the end of the pilgrimage, ever since. Our supplier makes a traditional version, using butter, almonds, eggs and sugar, moistened with a little Moscatel wine, creating a moist, rich, deeply satisfying tart. Cocoa beans roasted and ground for drinking chocolate. Brindisa: The True Food Of Spain, By Monika Linton

38 72 DULCES DULCES 73 BRINDISA: THE TRUE FOOD OF SPAIN, BY MONIKA LINTON BK23701 Brindisa: The True Food Of Spain, by Monika Linton. 6 TURRÓN (Catalonia) Turrones are a must-have sweet at a Spanish Christmas meal. Alemany, our Catalan supplier of many years, produce exceptional turrones, made with an almond content of 70% and their own honey. The soft turrón made with finely ground roasted almonds is rich and melts in the mouth. Our hard turrón is made with halved, roasted almonds giving it a satisfying crunch. The yema tostada is a deliciously soft, moist option made with ground, blanched almonds and a burnt sugar exterior. BISCUITS AND BAKERY Frequently eaten at breakfast and tea in Spain, we have a range of tortas de aceite (olive oil biscuits) in various flavours from Seville, as well as cigarrillos (tuille biscuits) from Tolosa, plain or covered in dark chocolate. DU12501 Brindisa traditional tortas de aceite, Andalusia, cardboard sleeve. 10 x 180g DU12502 Brindisa almond tortas de aceite, Andalusia, cardboard sleeve. 10 x 200g DU12508 Brindisa orange tortas de aceite, Andalusia, cardboard sleeve. 10 x 180g DU12503 Brindisa savoury tortas de aceite, Andalusia, cardboard sleeve. 10 x 170g Casa Eceiza cigarrillo biscuits + DU00108 Alemany soft turrón, ground roasted almonds, box. 15 x 150g + DU00109 Alemany hard turrón, halved roasted almonds, box. 15 x 150g + DU00111 Alemany yema tostada turrón, ground blanched almonds, box. 15 x 150g + DU00105 Alemany torta imperial, whole roasted almonds, box. 20 x 100g Brindisa: The True foods of Spain DU12504 Brindisa rosemary tortas de aceite, Andalusia, cardboard sleeve. 10 x 170g DU00801 Casa Eceiza cigarrillo biscuits, Basque Country, round tin. 12 x 160g + DU00803 Casa Eceiza chocolate cigarrillo biscuits, Basque Country, round tin. 12 x 200g DU12701 Brindisa Tarta de Santiago, IGP, almond cake, Galicia, box. 5 x 700g CHOCOLATE We buy authentic thick Spanish drinking chocolate from a third generation family firm in Avila. Among our most prized treats are the brandy ganache stuffed, dark chocolate-coated squishy Pajarero figs. + DU02513 El Canario chocolate almond praline bar, Castile and Leon, box. 12 x 200g Alemany soft turrón Alemany hard turrón Alemany yema tostada turrón + DU02514 El Canario chocolate hazelnut praline bar, Castile and Leon, box. 12 x 200g HONEY (Catalonia) Alemany are amongst the best honey producers in Spain, creating a number of unpasteurised varieties from their own hives in the clean air of the Catalan Pyrenees, such as rosemary, orange blossom, and mountain honeys. They buy in others from some of the best collectors in other regions, such as chestnut honey from Galicia or lavender honey from Castile-La Mancha. DU00146 Alemany orange blossom honey, jar. 6 x 250g DU00148 Alemany lavender honey, jar. 6 x 250g DU02506 El Canario thick drinking chocolate, Castile and Leon, round, red tin. 6 x 750g + DU22701 Amatllons, chocolate-coated almonds, Catalonia, tin. NEW 10 x 65g A NEW RABITO HAS ARRIVED! With a crisp shell of milk chocolate encasing a soft and chewy Spanish Pajarero fig, stuffed with a salted caramel ganache. A luscious combination of sweet, salt and chocolate flavours, this is a truly delicious addition to the range. The original chocolate brandy ganache stuffed figs still taste every bit as good as they ever did, moist, rich and squidgy, and the white chocolate Rabitos, filled with an alcohol free, strawberry chocolate ganache, are as silky smooth as ever. So don t restrict yourself to one, why not stock the range? Amatllons, chocolate-coated almonds DU00149 Alemany chestnut honey, jar. 6 x 250g DU00147 Alemany rosemary honey, jar. 6 x 250g DU00124 Alemany orange blossom honey, jar. 6 x 500g DU00121 Alemany mountain honey, ceramic jar. 8 x 500g DU00139 Alemany whole honeycomb, plastic tub. Limited availability. 12 x 250g DU00153 Alemany orange blossom honey, catering tub. 4 x 3.8kg + DU15711 Salted caramel rabitos, milk chocolate-coated figs filled with salted caramel ganache, Extremadura, 9s, box.new + DU15712 White rabitos, white chocolate-coated figs filled with chocolate strawberry ganache, Extremadura, 9s, box. NEW DU15702 Rabitos, dark chocolate-coated figs filled with chocolate brandy ganache, Extremadura, 6s, box. + DU15703 Rabitos, dark chocolate-coated figs filled with chocolate brandy ganache, Extremadura, 9s, box. + DU15706 Rabitos, dark chocolate-coated figs filled with chocolate brandy ganache, Extremadura 60s, box. 20 x 142g 20 x 153g 32 x 95g 20 x 142g 10 x 1kg Alemany orange blossom honey Alemany whole honeycomb Alemany lavender honey Alemany chestnut honey Salted caramel rabitos White rabitos Rabitos + Denotes an item where VAT must be added. + Denotes an item where VAT must be added.

39 Penjar tomatoes Moscatel grapes SEASONAL FRESH FRUIT AND VEGETABLES VEGETABLES VE17814 Artichoke JAN FEB MAR APR MAY JUN JUL NOV DEC VE17816 Asparagus, white MAY VE17846 Bean, Ganxet JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC VE17856 Calçot JAN FEB MAR APR DEC VE17813 Onion, Figueres JAN FEB MAR APR AUG SEP OCT NOV DEC VE17829 Onion, sweet MAY JUN JUL AUG VE17802 Padron peppers JAN FEB MAR APR MAY OCT NOV DEC VE17802 Padron peppers (Galicia) JUN JUL AUG SEP VE17831 Tomato, Cor de Bou JAN FEB MAR APR MAY NOV DEC VE17851 Tomato, Ibericus JAN FEB MAR APR MAY NOV DEC VE17861 Tomato, large plum JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC Melon Piel de Sapo Brevas fig VE17803 Tomato, large green salad JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC VE17805 Tomato, Penjar, loose JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC VE17806 Tomato, Penjar, on string JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC FRUIT VE17870 Chestnut from Galicia NOV VE17819 Clementine JAN FEB MAR APR NOV DEC VE17838 Fig, Coll de Dama AUG SEP OCT VE17809 Fig, Breva Spring JUN JUL VE17818 Melon, Piel de Sapo JUL AUG SEP VE17866 Nectarine, flat JUL AUG VE17841 Orange, blood FEB MAR APR VE17865 Peach, flat JUL AUG VE17830 Peach, red MAY JUN JUL AUG SEP VE17824 Peach, yellow MAY JUN JUL AUG Photographs created by Carlos Bentabol, Fernando Santero andvicente Cabanes for Instagram. Figueres onion Blood oranges VE17854 Quince OCT NOV Brindisa first began importing high-quality fruit and vegetables grown in Spain for our own restaurants. Thanks to the success of this enterprise we have gradually expanded our range. We focus on importing products that are unique to Spain, such as Padron peppers or calçots (like a small, sweet leek), or those that are amongst the best in Europe, such as blood oranges, clementines, the unique, monthly fruiting Moon lemons, Seville oranges, Ibericus tomatoes and Galician chestnuts. SPRING: the citrus season brings sweet and sharp clementines and beautiful blood oranges while on the vegetable front the artichoke season continues in full-flow. The calçot season comes to its end and we see the last of the mild purple Figueres onions for now. SUMMER: the seasonal arrival of some great stone fruit, nectarines, peaches and cherries from the fertile north, juicy and flavoursome, along with the remarkably sweet and luscious Piel de Sapo melon. A whole range of tomatoes arrive to brighten your diet: firm, intensely flavoured Ibericus, large Cor de Bou, and juicy Penjar. The Padron peppers season arrives in Galicia and the white asparagus harvest begins in Navarre. AUTUMN: colourful pomegranates and aromatic quinces arrive along with sweet, ripe Coll de Dama figs. You know winter is on the way with the arrival of Spain s best chestnuts, from Galicia, and Grelos (turnip greens) appear from the same region. New season legumes become available in late summer early autumn: the smaller varietals grown in warmer areas first such as the Ganxet beans from Catalonia followed by large judión, which usually close the season in late October. WINTER: Calçots, like a small, sweet leek, begin to arrive from Catalonia and the artichoke harvest starts in the north. Citrus fruits begin once more, including varieties of oranges, sweet and bitter, small and large, and aromatic lemons. Sign up to our mailing list to receive a weekly update of what will be available. Fruit and vegetable orders must be received by Tuesday 5pm for delivery the following week.

40 76 ORGANIC AND ETHICAL BUYING TERMS AND CONDITIONS 77 ORGANIC AND ETHICAL BUYING TERMS AND CONDITIONS WHAT ARE DOP S & IGP S? DOP stands for Denominación de Origen Protegida (Protected Designation of Origin). This EU assurance scheme protects agricultural products and foodstuffs originating in a specific region or town. The geographical link is essential to their quality and particular characteristics. Recognised methods as well all stages of production or farming take place in the designated area. IGP stands for Indicación Geográfica Protegida (Protected Geographical Indication). Closely linked to a specific regional area that determines the techniques to achieve the high-quality of the food, at least one of the stages of the product transformation takes place in the geographic place. ETG stands for Especialidad Tradicional Garantizada (Traditional Guaranteed Speciality). This stamp aims to protect and highlight traditional character, either in the raw materials or the means of production. DOES DOP MATTER? A good example is our ham range which offers ham with and without designation of origin (or DOP) classification. DOP status helps guarantee minimum standards such as specific animal diet and minimum curing times. However, over the years we have also found excellent non-dop hams that, by virtue of traditional husbandry and curing, also offer great flavour and value for money. SPANISH REGIONAL DESIGNATIONS At a more local level, there are also certifications for foods achieving specific quality thresholds. For example, the regional government of Navarre in northern Spain has registered the trademark Alimentos Artesanos de Navarra. This stamp is awarded to products that are made by guaranteed artisan techniques in the production process. Most of our Navarrico and Monjardín products carry this stamp. RARE BREED CHEESE Our Payoyo de oveja (Grazalema) cheese is made with the milk of an endangered species of sheep. This encourages the Merina de Grazalema breed to be farmed once again in the local community. Our Payoyo cheese from the same dairy is made with milk from the unusual Spanish Payoya goat, again raised on the dairy and in surrounding farms. Zamorano DOP from our supplier Vicente Pastor and Campos Góticos are made using Castellana and Churra milk, preserving the purity of these breeds against new imports. The Grazalema sheep (Merina de Grazalema) and the Payoya goat have been granted the raza autóctona stamp by the Ministerio de Agricultura. ORGANIC OLIVE OIL Núñez de Prado organic Flor de aceite olive oil, Baena DOP and Núñez de Prado organic olive oil, Baena DOP are amongst the products Brindisa has been supplying since our earliest days and the philosophy of production remains exactly the same over 20 years later. Olivar de la Luna biodynamic organic olive oil is made from the local Nevadillo Blanco olives and has a very small production. The mill employs fully integrated farming techniques, from raising sheep amongst the groves to fertilise the soil, to following a policy of irrigation using only collected rainwater. FOOD SAFETY Please contact us if you require a copy of our policies or certificates. ALLERGENS For information and advice about our products containing allergens, please talk to our Sales or Technical Teams. TRADING HOURS We trade from 8am to 5pm Monday to Friday. We prefer orders to be placed by (sales@brindisa.com), phoning (there is an answering machine for out of hours orders), or by faxing PRE-ORDER CONDITIONS Speak to a member of our Sales Team for lead times on pre-order only products. DELIVERIES AND COLLECTIONS IN CENTRAL LONDON Prices include delivery via our own refrigerated transport. Our minimum order is 60. OUTSIDE CENTRAL LONDON We use a third party courier for this service and aim to dispatch goods from Monday to Thursday for an untimed next day delivery. Orders up to 150 are charged at Orders between 150 and 300 are charged at 16. Orders over 300 are sent free of carriage charge. Refrigerated third party deliveries are charged at a higher rate which can be quoted on application (terms apply on UK mainland only). PAYMENT Our standard credit account terms are payment 30 days from invoice date. We offer credit card facilities for all customers. New customers may pre-pay by credit card while we take up your references. If you are a small business you may continue to pay by credit card or pro-forma. The title of our goods pass to customers only upon receipt of payment in full. PLEASE NOTE: Due to rising fuel costs the price of pallet deliveries may change throughout the year. We cannot guarantee to maintain these quoted prices and may need to change them without notice. We have to know within 24 hours of delivery if there are any shortages or damage. Please check your goods carefully on arrival. If there is any sign of damage on the boxes it is crucial to note this on the delivery sheet. Without this it is not possible to make a claim from the courier company. Brindisa cannot be held responsible for damaged goods received but not signed as such. Please also make sure that the number of boxes delivered agrees with the figures onthe invoice. By all means use your own carrier if you prefer, but let us know when they are coming. We are open for collections from 8am to 4pm, Monday to Friday. ORGANIC PRODUCTS Please contact our Sales or Technical Teams if you require copies of our supplier s organic certificates or Brindisa s Organic Wholesaler license issued by the Soil Association.

41 BRINDISA 9B Weir Road, London, SW12 0LT Tel: Fax: Office and warehouse opening hours: Monday-Friday, 8am-5pm