ThE TAsTE Of sPAin - Iberico Foodsibericofoods.com/downloads/brochure2016.pdf · ThE TAsTE Of sPAin. ... grassland featuring evergreen Mediterranean oak trees, ... produced from pigs

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PRODUCT CATALOGUE2016

ThE TAsTE Of sPAin

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CONTENTSSpanish ham 4-5Charcuterie ready to eat 6-7Charcuterie for cooking 8-9Morcilla and panceta 10Halal and organic charcuterie and croquetas 11Ibérico meat fresh/frozen 12-13Suckling pig 14-15Cheeses 16-17Accompaniments for cheese 18

Artisan Galician sourdough bread 19Cured fish and seafood 20-23Spices 24-25Nuts, savoury snacks and pickles 26-27Olives, olive oil and vinegars 28-29Rice, pulses and pasta 30Canned vegetables 31Dulces (sweets) 32-33Ham carving equipment and plates 34

Tortas de Aceite - See page 33 Bacalao - See page 23

We are passionate about the unique gastronomy of Spain, and we specialise in the selection, import and distribution of a range of products representing the best of Spanish food. We source authentic, quality products directly from family owned artisan producers throughout Spain. Most of these have been dedicated to the manufacture of their products for generations.

We distribute throughout the UK, and offer our customers a wealth of detailed knowledge about the products we stock. We have a collaborative approach and we like to share our knowledge with our customers.

Charcuterie is at the heart of our range, and we stock air-dried hams ranging from award-winning, 4 years-matured jamón ibérico bellota, to 2 years-matured jamón serrano. We also work with a wide range of chorizos, morcilla, lomo, sobrasada and salchichón.

To complement our hams we also stock high quality jamón stands and accessories from the leading manufacturer, Jamotec.

Our range of cheeses come from all over Spain; from Galicia to the Balearic Islands, and from Cantabria to Cádiz.

Our catalogue covers all of the main food groups, including charcuterie, cheese, frozen and canned seafood; frozen cuts of ibérico pork; part baked artisan Galician breads; olives and extra virgin olive oil; Spanish savoury snacks, including Marcona and Largueta almonds; dried pulses from León, and canned vegetables from La Rioja.

Most of our products are ideally suited to the food service and manufacturing sectors, however we stock a number of lines suitable for retail. Please call us to discuss your requirements.

Welcome to the 2016 Ibérico Foods brochure.

CAsTiLLAY LEón

GALiCiA

AsTURiAs

ExTREmADURA

AnDALUsÍA

CAsTiLLA LA mAnChA

mURCiA

mADRiD

ARAGOn

CATALUnA

LA RiOJA

nAvARRA

BAsqUE COUnTRY

CAnTABRiA

vALEnCiA

CAnARY isLAnDs

BALEARiC isLAnDs

Presa Ibérica - See page 12

ThE TAsTE Of sPAin


SPANISH HAMSalt-cured and air-dried ham (Jamón) is one of the jewels of Spain’s gastronomy; and we believe it to be the best in the World. Jamón is produced throughout Spain, however certain localised areas are renowned for their production of Jamón of exceptional quality. Some of these areas have achieved their own Protected Denomination of Origin (PDO) in recognition of the unique characteristics of the hams produced in those specific places.

Jamón Ibérico and Jamón Serrano

Jamón is the name given to ham made from the hind leg. Paleta is ham made from the front shoulder. Paleta are smaller, have a much lower yield of usable meat, and are less easy to carve than Jamón. These characteristics are reflected in the price: per kilo, jamón is typically about double the price of paleta of the same grade.

There are two main categories of Jamón in Spain, determined by the breed of pigs from which they are produced:

Jamón Ibérico is produced from Iberian Black Pigs. This ancient, indigenous breed has evolved to thrive in the climate and environment of south western Spain. The meat from these pigs is characteristically dark, and richly marbled with fat. This fat marbling is a key characteristic of Jamón Ibérico, giving the cured ham extra succulence and flavour. Iberian Black pigs have jet-black hooves, giving rise to the Spanish expression “Pata Negra” (Black Foot).

Different grades are available, depending on the diet and rearing environment of the pigs:

Bellota (Spanish for “acorn”) is the highest grade. This word indicates that the pig was reared entirely outdoors in a pasture ecosystem known as dehesa (natural grassland featuring evergreen Mediterranean oak trees, which are abundant in southern and western Spain).

Jamón Ibérico Bellota has an intense, complex, nutty flavour. The fat is soft and buttery.

Cebo de Campo (Formerly ‘Recebo’) is a grade of Ibérico ham which is produced from pigs reared outdoors in fields on a diet of grass, cereal-based feed, and acorns.

“Ibérico” without further qualification, indicates only the breed of pig and has no reference to rearing environment or diet.

Jamón Serrano is produced from white pigs (usually a cross-breed of Duroc and Large White). These pigs are usually reared indoors, on a diet of cereal-based feed. Some areas of Spain specialise in rearing Duroc-crossed pigs of very high quality, in outdoor environments.

In addition to the pigs themselves, the rearing environment and diet, other factors influencing the quality of the finished product are the technical skill of the ham maker and the period of maturation of the hams in the bodega, or maturation cellar. Long maturation allows the flavours to develop complexity and intensity.

Ibérico Food's hams are produced in the famous Jamón-making town of Guijuelo, near Salamanca, by Simón Martín, an award-winning fourth generation artisan ham maker. Following the traditions of successive generations of his family, Simon oversees every stage of production, from the animal husbandry and welfare conditions of the pigs through to final quality inspection of the finished products. Guijuelo holds PDO status for Jamón Ibérico, and is one of the most celebrated and prolific production areas for Iberian ham.

Whole hamS, bone In

IbérIco ham unit/case size

1000 Jamón Ibérico Bellota ‘Gourmet Oro’ 8kg 1 x 8kg

1002 Jamón Ibérico Bellota 7.7kg 1 x 7.7kg

1003 Paleta Ibérica Bellota 5kg 1 x 5.0kg

1004 Jamón Ibérico Cebo de Campo 7.7kg 1 x 7.7kg

WhIte pIg ham

1005 Jamón Serrano (bone in) 8kg 1 x 6.0kg

Whole hamS, de-boned

IbérIco ham

1006Jamón Ibérico Bellota 5kg, also available in half pieces 2.5kg

1 or 2 x 2.5kg

1007 Jamón Ibérico Cebo de Campo 5.5kg 1 x 5.5kg

WhIte pIg ham

1008 Jamón Serrano 6.5kg 1 x 6.0kg

pre-SlIced ham

IbérIco ham

1039Jamón Ibérico Bellota hand-cut ‘Gourmet Oro’ 100g

1 x 100g

1040 Jamón Ibérico Bellota machine cut 100g 1 x 100g

WhIte pIg ham

1041 Serrano ham 500g 8 x 500g

OUR RANGEJamón IbérIco bellota ‘gourmet oro’

These hams represent Simon Martin’s top of the range, awarded “Best in Spain Award, 2012". Specially selected hams are set aside for extended maturation, leading to outsanding complexity and balance of flavour. Matured 48 months minimum.

Jamón IbérIco bellota

Cured hind leg of acorn-fed Iberian Black pig. 30 months matured.

paleta IbérIca bellota

Cured shoulder ham of acorn-fed Iberian Black pig.24 months matured.

Jamón IbérIco cebo de campo

Cured hind leg of outdoor reared Iberian black pig.24 month minimum matured.

Serrano ham

Cured hind leg of cereal fed white pig.24 month minimum matured.

Product Description

Product Description

Ibérico pigs in the dehesa

Hams in the salting rooom

Ibérico ham on a Jamotec stand


Spain’s classic sausages (embutidos) are chorizo, Salchichón and lomo. All of the embutidos are cured with salt, and then air-dried to reduce moisture content. These preservative processes prolong the life of the product.

There are many regional variations and even more standards of quality, however in general terms the differences are as follows:

chorIzo is usually a sausage made with coarse-cut pork, garlic, salt and pimentón de La Vera (smoked paprika from Extremadura). It has a vivid orange/red colour arising from the pimentón. Cured and fully-dried chorizo is ready to eat when cut into slices.

SalchIchón tends to be made from finer-chopped pork and flavoured with garlic and black pepper. In appearance it is similar to Italian salami Milano.

lomo is air-dried pork loin, cured with salt and often flavoured with garlic and pimentón. It is a “noble”whole muscle rather than a chopped meat product.

chorIzo and SalchIchón IbérIco are fully dried artisan products, made in Guijuelo, Salamanca from cuts of acorn-fed Ibérico pigs. The casings are natural gut, and the curing/drying time is around 6 months.

chorIzo Vela (candle), is a large-calibre cured chorizo in a synthetic casing, which is designed for machine slicing. It can also be chopped into cubes

SobraSada, is a variant of chorizo, produced in the Balearic Islands. Our product is authentic artisan sobrasada from Mallorca. It has a soft texture, and can be spread on bread or toast; or cut into slices and warmed gently in the frying pan.

cured charcuterIe- for SlIcIng

premIum IbérIco charcuterIe unit/case size

1020 Chorizo Ibérico Bellota 1kg 1 x 1kg

1045 Chorizo Ibérico Bellota 1/2 piece 500g 1 x 500g

1021 Salchichón Ibérico Bellota 1kg 1 x 1kg

1046 Salchichón Ibérico Bellota 1/2 piece 500g 1 x 500g

1022 Lomo Ibérico Extra 700g 1 x 700g

WhIte pIg charcuterIe

1023 Lomo Curado 800g 1 x 800g

1024 Chorizo Vela Extra 1.6kg 4 x 1.6kg

cured charcuterIe- pre SlIced

premIum IbérIco charcuterIe

1031 Chorizo Ibérico Bellota 100g 1 x 100g

1032 Salchichón Ibérico Bellota 100g 1 x 100g

1033 Lomo Ibérico Extra 100g 1 x 100g

WhIte pIg charcuterIe

1034 Chorizo Vela Extra 500g 8 x 500g

1025 Salchichón extra sliced 500g 8 x 500g

1038 Sobrasada 1 x 500g 1 x 500g

1043 Chorizo sarta spicy 200g each 20 x 200g

chorIzo Snack ready to eat

Mini chorizos, ready to eat Variable

Variety of pack sizes available- 500g, 1kg, 5kg, blue plastic etc

CHARCUTERIE OF SPAINcured embutIdoS (SauSageS)

Sobrasada

Chorizo snack


charcuterIe for cookIng

cookIng chorIzo unit/case size

2001 Cooking chorizo ‘all natural’ 1kg 6 x 1kg

2002 Cooking chorizo ‘oreado’ picante 1kg 6 x 1kg

2003 Cooking chorizo ‘oreado’ dulce 1kg 6 x 1kg

2004 Chistorra 300g 12 x 300g

2005 BBQ minis chorizo 300g 15 x 300g

2006 BBQ minis chorizo 1.5kg 3 x 1.5kg

chorIzo for manufacturIng

We can supply bulk quantities of chorizo, Salchichón, or Jamón sliced or diced for use as ingredients for manufacturing. We supply sandwich makers, soup and recipe-dish producers

CHARCUTERIE FOR COOkING

cookIng chorIzo

“Cooking”chorizos are cured and dried for relatively short periods, and so they retain a higher moisture content. These should be cooked before serving.

All our cooking chorizos are spiced with Pimentón de La Vera and are produced in natural gut casings.

chorIzo “oreado”

These chorizo strings are versatile and highly popular. 16 linked chorizo per kg (approx.) We stock dulce and picante. Produced near Pamplona, in Navarra. Fry or grill.

chorIzo herradura “all natural”

Chorizo Herradura is made with only 4 ingredients: Pork, salt, garlic and Pimentón de La Vera. Produced near Pamplona, in Navarra. Picante only. Fry or grill.

chorIzo barbacoa “mInI”

These small chorizos are tied with strings in the traditional fashion. Produced in La Rioja. Fry or grill.

chIStorra

Chistorra is a thin cooking chorizo, produced in natural lamb gut casings. Produced in Navarra. Cut into finger-length pieces and gently pan fry.

Chistorra

BBQ mini chorizo

Cooking chorizo ‘all natural’

Cooking chorizo


halal

turkey range

Turkey chorizo extra halal 1kg for slicing

Turkey chorizo extra halal 100g pre-sliced

Turkey salami extra halal 1kg for slicing

Turkey salami extra halal 100g pre-sliced

Turkey Salchichón extra 100g pre-sliced

beef range

Beef salami extra halal 1kg for slicing

Beef salami pre-sliced 100g pre-sliced

organIc

Chorizo extra sarta 280g

Chorizo extra cular 280g for slicing

Cooking chorizo 330g

Salchichón cular 280g for slicing

Panceta extra 100g pre-sliced

Whole hams on and off the bone available, and ham sliced packs

morcIlla and panceta

2021 Morcilla de Burgos ‘unidad’ 300g 4kg box

2022 Morcilla de Burgos ‘pinchitos’ 250g pack of 4 3kg box

2023 Morcilla de Burgos ‘delicias’ 800g 3 x 800g

2025 Morcilla Asturiana 400g pack of 4 sausages 1 x 400g

2009 Panceta 500g-1kg piece per piece

2011 Smoked panceta 500g-1kg piece per piece

MORCIllA (SPANISH BlACk PUddING) ANd PANCETA HAlAl CHARCUTERIE

As with chorizo, there are many regional variations of morcilla.

We stock two classic styles:

morcIlla de burgoS

Morcilla de Burgos is a delicious and very popular regional variety made with Spanish rice, onions, blood and seasoning. Ours is produced by the Ríos Family in Villarcayo, León.

Morcilla de Burgos is available as 300g pieces, as “link sausage”-sized pieces or as bite-sized “tapas balls”.

morcIlla aSturIana

This dried and smoked morcilla adds deep, smokey flavours to soups, and stews. and is a key ingredient in Fabada Asturiana, the classic bean casserole of Northern Spain.

panceta

Our Panceta is produced in Asturias by Joaquín Monte in his family business, Embutidos El Horreo, who have been operating since 1908.

Trimmed and de-boned pork bellies are salt-cured and air-dried in the traditional manner. We stock plain Panceta as well as smoked in the traditional Asturian smokehouse. Versatile and packed with flavour; this Panceta is also a pe ingredient for cooking with beans or pulses.

We work with the family-owned business Luís Oliveras, based near Girona. They produce certified Halal charcuterie using veal and turkey meat. The products available include Halal Chorizo, Halal Salchichón, Halal Salami, Halal Veal Salami and Halal Veal Cecina (cured and dried veal)

ORGANIC CHARCUTERIEWe can supply a range of certified organic charcuterie products from one of Spain’s very few producers in the organic category, Embutidos Luis Gil. This family business, now in its fourth generation, is located near Logroño in La Rioja. There they rear their own Duroc pigs, outdoors in a totally natural environment, with access to woodland and shade.

Embutidos Luis Gil produce Jamón, Paleta, Chorizo, Salchichón, Lomo, Panceta and a range of pates.

We stock a range of frozen croquetas produced by Fridela in Navarra. The company’s aim is to use traditional recipes and high quality ingredients to produce croquetas with the taste and texture of home-made. They use no additives or preservatives, and fresh milk from the dairy is used in their béchamel sauce. The croquetas are individually quick frozen, and can be deep-fried directly from the freezer. No preparation; no waste. Just great-tasting croquetas.

FROZEN CROQUETAScroQuetaS

3021 Croquetas con Jamón (with ham) 2kg bag 3 x 2kg

3022 Croquetas con Bacalao (with cod) 2kg bag 3 x 2kg

3023 Croquetas con pollo (with chicken) 2kg bag 3 x 2kg

3024Croquetas con espinacas y queso azul (with spinach and blue cheese) 2kg bag

3 x 2kg

Morcilla de Burgos ‘unidad’

Panceta


freSh/frozen meat

freSh/frozen IbérIco pork cutS unit/case size

3001 Ibérico pork cheeks 1kg box of 10kg approx.

3002 Ibérico pork presa 1.2kg box of 10kg approx.

3003 Ibérico pork secreto 1.2kg box of 10kg approx.

3004 Ibérico pork pluma 1.2kg box of 10kg approx.

3007 Ibérico pork solomillo 1.2kg box of 10kg approx.

3016 Ibérico pork boneless ribs (tiras de costilla) 1kg box of 10kg approx.

3028Ibérico pork whole rack of chops 6kg each approx (18-20 chops)

per rack

3025Ibérico pork Cabacero low stock held, pre-order advised

box of 10kg approx.

3026 Ibérico pork Lagarto low stock held, pre-order advised box of 10kg approx.

3027Ibérico pork Abanico low stock held, pre-order advised

box of 10kg approx.

3019 Ibérico Tocino (back fat), salted, 1kg approx. 1 x 1kg

FRESH | FROZEN IBéRICO PORk

All our cuts of Ibérico pork are produced from free-range, acorn-fed Iberian black pigs.

IIbérIco cheekS (carrIlleraS)These cheeks are larger and darker in colour than white pig cheeks. Seasoned, and braised with some stock, wine and vegetables, they create one of the most flavoursome and tender dishes using Ibérico pork.

preSa IbérIcaOne of the most highly-prized cuts of the Ibérico pig, presa is a large muscle from the shoulder end of the loin. It is marbled with fat, and once cooked, it is tender and exquisitely flavoured.

Secreto IbérIcoSecreto is a thin, flat muscle taken from the flank of the pig. It is highly streaked with fat, which renders out during grilling or frying, leading to meat of outstanding succulence and flavour.

pluma IbérIcaOne of the most popular cuts, pluma is a long thin muscle from the fore-quarter. Fry or grill.

SolomIllo IbérIcoFillet of Iberian pig. Fry or grill.

tIraS de coStIllaBoneless rib meat of Iberian black pig. A delicious and economical cut. Fry or grill.

chuletero IbérIcoWhole rack of Ibérico chops.

cabecero IbérIcoTaken from the shoulder of the pig, this muscle is sometimes salt cured and air-dried, rather like lomo. Fry or grill.

lagarto IbérIcoLagarto is a long and thin muscle running alongside the loin of the pig. Grill or fry.

abanIco IbérIcoAnother shoulder muscle. Fry or grill.

tocIno IbérIcoSalt-cured back fat of Ibérico pig. This high quality fat can be sliced and melted over dishes, providing them with wonderful glaze and flavour.

neWWe have a range of Burgers made with Ibérico pig meat.

Please call for more information.

sECRETO iBéRiCOPLUmA iBéRiCA

sOLOmiLLOTENDERLOIN

LOmOLOIN

LAGARTO

PREsA iBéRiCA

JAmónHAM

PAnCETAIBERIAN BACON

COsTiLLARIBS

PALETASHOULDER

PAPADADOUBLE CHIN

iBéRiCO ChEEKsCARRILLERAS

Ibérico pork cheeks Ibérico pork presa

T | 01786 461111 E | [email protected] 15

SUCklING PIGS | MIlk-FEd lAMBCOCHINIllO CORdERO

freSh/frozen SucklIng pIg

3005 Whole suckling pig (cochinillo) 4-5kg 1 x 4-5kg

SucklIng pIg cutS

3010 Suckling Pig French rack cut 1.8-3.5kg each

3013 Suckling Pig rolled deboned leg 1.3 - 2.3kg each

3014 Suckling Pig rolled deboned shoulder 1.3 - 2.5kg each

3015 Suckling Pig rolled loin and belly 1.3 - 2.3kg each

3017 Suckling Pig rack of chops, spine removed 1.2-2.1kg each

3018 Small pig mini roti 150-200g each (pack of 9) 1 x pack of 9

freSh/frozen SucklIng lamb

3006Hind leg of suckling lamb (cordero), pack of 2 legs 1.4kg

1 x 1.4kg

We stock whole white suckling pigs (4-5 kg, frozen).

SucklIng /young pIg JoIntSIn addition to classic whole “cochinillo”, we stock a range of butchered joints of white pigs, processed at approx. 25 kg. At this size, the meat retains most of the delicacy of cochinillo.

mIlk fed lamb (cordero). This Spanish delicacy has a sweet and delicate flavour and is incredibly tender.

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Rack of chops French rack

Loin and belly

French rack

Mini roti Rolled Leg

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SpanISh cheeSe board

key Sheep’S mIlk cheeSe

1 5001

Semi-cured Manchego cheese D.O.P. 3kg wheel (La Mancha)World famous cheese made from raw Manchega sheep’s milk. 3-6 months matured

1 x 3kg

2 5002Cured Manchego Cheese D.O.P. 3kg wheel (La Mancha)Raw milk. Matured 6-9 months

1 x 3kg

3 5016Queso de Oveja al Romero 3kg wheel (La Mancha)Sheep’s raw milk cheese covered with rosemary

1 x 3kg

4 5004Idiazábal D.O.P. 1.2kg wheel (Basque)Intensely flavoured, smoked hard Latxa sheep’s cheese. Raw milk.

1 x 1.2kg

goat’S mIlk cheeSe

5 5003Murcia Al Vino 2.6kg wheel (Murcia)Pasteurised. Hard goats’ milk cheese, soaked in red wine

1 x 2.6kg

6 5006Flor del zújar 900g wheel (Badajoz)Pasteurised milk. Rind rubbed with Pimentón de la Vera

1 x 900g

7 5007Rulo de Cabra 1kg log with rind (Murcia)Semi-soft goats’ cheese log, with white rind. Pasteurised.

1 x 1kg

8 5015Payoyo cheese semicured 2kg wheel (Cádiz)From the mountains to the north of Cádiz. Pasteurised hard cheese made from Payoyo goat’s milk.

1 x 2kg

coW’S mIlk cheeSe

9 5008Mahón semi cured D.O.P. 1.75kg square (Menorca)Raw cows’ milk cheese with rind rubbed with olive oil and pimentón.

1 x 1.75kg

10 5009Tetilla D.O.P. 800g cone (Galicia)Creamy, young cheese in distinctive Galician cone shape. Pasteurised.

1 x 800g

11 5011San Simón (smoked tetilla) D.O.P. 950g cone (Galicia)Cured Galician cheese, smoked with birch wood. Pasteurised.

1 x 950g

blended mIlk cheeSeS

12 5013

Picos Blue from Valdeón D.O.P. (León)Cows’ and goats’ milk blue cheese from the Picos de Europa mountains of Northern Spain. 2.3 kg wheel, wrapped in maple leaves. Pasteurised. World cheese gold award 2009

1 x 2.3kg

13 5014Cabrales D.O.P. 2.3kg wheel (Cantabria)Intensely flavoured blue cheese matured in caves in the Picos de Europa mountains. Raw milk.

1 x 2.3kg

CHEESESArtisan cheeses, rather like wines, are expressions of the places in which they are made. Just as grapes, and the wines made from them are influenced by variety, geology and climate; so these cheeses reflect the unique characteristics of the milk from which they are made. Many of our cheeses are produced from the milk of ancient regional livestock breeds. The pastures on which these animals graze are influenced by geology and climate. And the methods of production and maturation of the cheeses are localised and unique.

Our range includes regional classics as well as some less well-known cheeses. All our cheeses are made by artisan producers.

Manchego, Spain’s best known, and most widely exported cheese, is produced in the high, arid plain of La Mancha from local sheep’s milk. Our producer, José Ángel Gómez Moreno uses milk from the family herd of Manchega sheep. His Manchego has won several prizes at the World Cheese Awards. We also stock creamy, slightly salty blue cow and goats’ milk cheese from Valdeón; Mahón, from the island of Menorca and Galician tetilla and San Simón.

We can source cheeses at our customers’ specific requests, so please call if there is a particular cheese you wish to use.


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CHEESE ACCOMPANIMENTS

Membrillo is a sweet, fruity accompaniment to cheese, made from quince fruits, boiled with sugar and lemon.

Dried fig and Valencia almond cakes with cinnamon. Serve slices of this delicious and natural dried fruit with cheese.

Picos breadsticks are the crisp accompaniment not only to cheese, but to charcuterie.

accompanImentS for cheeSe

5030 Membrillo (quince paste ) 400g 1 x 400g

5031 Membrillo (quince paste) 900g 1 x 900g

Membrillo 2kg 1 x 2kg

Membrillo 3.75kg 1 x 3.75kg

5032 Fig and almonds cake 250g 1 x 250g

5033 Bread sticks (25 x 200g) 1 x box

5036 Apricot and almonds pressed fruit wheel 2.5 KG 1 x 2.5kg

5037 Apricot and almonds pressed fruit wheel 250 g 1 x 250g

GAlICIAN ARTISAN PART-BAkEd SOURdOUGH BREAd (FROZEN)

neWWe have recently begun working with a renowned Galician bread maker, who specialises in producing frozen, part-baked traditional breads. The finest wheat flour is used, along with special yeasts, to produce dough which is hand shaped and cut, giving a truly artisan-baked flavour and appearance.

galIcIan bread

13000 “Tetiña” Galician round bun 65g (box of 85 rolls) 85 x 65g

13001 Meiga Rustic 300g (box of 20 units) 20 x 300g

13002 Galician bread roll 120g (box of 60) 60 x 120g

13003 Rosca Round 425g (box of 10 units) 10 x 425g

13004 Moña Bread 600g (box of 18 units) 18 x 600g

13005 Rustic Cantabrian 270g (box of 18 units) 18 x 270g

Membrillo

Fig and almond cake

Apricot and almond cake

Galician bread roll Tetiña

Meiga rustic

Rosca

Moña


SEAFOOdfISh and Seafood

anchoVIeS and boQueroneS

7001 Boquerones 600g net wt.(500g dr wt) 1 x 600g

7004 Cantabrian Anchovy fillets 500g net wt. (350g dr.wt) 1 x 500g

7005 Cantabrian Anchovy fillets 50g tin (29g dr.wt) 1 x 50g

7002 Peruvian brown anchovies 1kg net wt. tin 1 x 1kg

tuna

7007 White tuna loins 115g tin (81g dr.wt) 1 x 115g

7008 White tuna loins 700g (465g dr.wt.) 1 x 700g

7010 White tuna chunks 1100g tin (600g dr.wt) 1 x 1.1kg

7009 Yellowfin tuna belly fillets (Ventresca )120g 1 x 120g

7011 Yellowfin tuna loins in olive oil 115g tin (81g dr.wt.) 1 x 115g

7012Yellowfin tuna loins in sunflower oil 1850g tin (1300gdr.wt)

1 x 1.85kg

7026 Yellowfin Tuna 1kg foil pouch 1 x 1kg

7027 Yellowfin Tuna 3kg foil pouch 1 x 3kg

preSerVed anchoVIeS

Cantabrian Anchovies (Anchoas del Cantábrico)Spain’s finest anchovies are produced on the north coast using fish caught as they migrate from the Atlantic to the Cantabrian Sea in the Bay of Biscay. These anchovies are cured in salt and then the fillets are carefully removed, cleaned, trimmed and arranged by hand. Finally they are packed in light olive oil.

Our quality anchovies are neatly trimmed, with few bones. Their colour is pinkish-brown, and the flavour is rich, meaty and fishy, with a pleasant balance of salt.

A cheaper alternative to Cantabrian anchovies are produced in Peru under the control of the Spanish parent company.

boQueroneS

These are fillets of Mediterranean anchovies marinated in oil, vinegar and herbs.

SpanISh tuna

We stock canned tuna products from the family-owned business Serrats, who have operated in the Basque town of Bermeo since 1890. Serrats are certified by the Marine Stewardship Council to produce tuna products from sustainable fisheries.

Spain’s premium tuna is called bonito del norte. This species of small tuna (thunnus alalunga) is caught in the Bay of Biscay by traditional and sustainable rod-and-line methods. The fish are renowned for their pale, delicately flavoured meat. The tuna are filleted into loins, belly and neck pieces, each of which is canned separately.

Yellowfin tuna (thunnus albacares) are also landed and processed in Bermeo. Tuna from these fish is called Atún Claro, and because of the greater stocks and larger size of this species, the products are cheaper than bonito del norte. We stock tuna for catering in 1 kg and 3 kg foil pouches.

What IS VentreSca?

Ventresca is the meat from the belly of the fish, and it is the most highly-prized cut because of its exquisite flavour and velvety texture in the mouth.

Boquerones

Ventresca

Cantabrian anchovy fillets

SEAFOOd

bacalao (Salt cured cod)

Since mediaeval times, early seafarers, many of them from the Basque region, sailed to fishing grounds far to the north to access the abundant stocks of cod in the North Atlantic. It was necessary to preserve and dry the catch with salt in order to bring it home; and a tradition of cooking with re-hydrated salt-cured cod has, for centuries been part of Spanish gastronomy. The curing and drying process concentrates collagens in the fish, changing texture as well as flavour. Traditional; salted and dried bacalao requires three days’ soaking in fresh water. Our producers have developed a process for de-salting the cod in a controlled factory process, then blast freezing. This means that the bacalao is ready to cook as soon as it is thawed.

chIpIroneS

A standard dish in thousands of tapas bars across Spain, these are Pacific-caught baby squid, flour dusted and IQF frozen. Deep fry from frozen and serve with alioli to create a typical tapas dish.

cooked octopuS tentacleS (pulpo)

Pulpo is one of the signature dishes of Galicia, where methods of tenderising and boiling the octopus are handed down through generations of Galician families. Our octopus are caught in the Atlantic waters of the Western Spanish and Portuguese coasts; and also off the coast of Morroco. They are carefully boiled to perfection, then portioned, vacuum sealed, and frozen. Once thawed, the tentacles can be eaten cold, or reheated either by boiling or frying.

SepIa (cleaned cuttlefISh, frozen)

Cleaned whole cuttlefish from the Eastern Atlantic. Landed and processed in Morocco for the Spanish market.


fISh and Seafood

bacalao (Salt cod)

7014 Bacalao whole loin salted 1kg tray 1 x 1kg

7015 Bacalao Lomo flaps salted 1kg tray 1 x 1kg

7023 Bacalao whole loin de-salted, frozen 1kg 1 x 1kg

7024 Bacalao loin cuts de-salted, frozen 1kg 1 x 1kg

7028 Bacalao desalted trimmings 1kg tray 1 x 1kg

octopuS and SQuId (frozen)

7013 Baby squid (chipirones) 2kg box 1 x 2kg

7018 Cooked pulpo tentacles 3.6kg box 1 x 3.6kg

7021 Sepia ‘G’ 500g-1kg each

7022 Sepia ‘GG’ 1-2 Kg each

Bacalao

Bacalao loin

Pulpo tentacles


SPICESSpIceS

9001 Pimentón 75g tin picante 1 x 75g

9002 Pimentón 75g tin dulce 1 x 75g

9003 Pimentón 800g tin picante 1 x 800g

9004 Pimentón 800g tin dulce 1 x 800g

9006 Pimentón dulce 1kg foil pouch 1 x 1kg

9007 Paella seasoning 900g tub 1 x 900g

9009 Saffron 1g 1 x 1g

9010 Saffron powder sachet( box of 100 sachet) 1 x box

9012 Padrón peppers 220-240 g bag 1 x 220-240g

9016 Guindilla string (200 peppers per string) 1 string

9017 Pimiento choricero 650g nt.wt. 1 x 650g

9018 Empty Pimentón tins for decoration or cutlery each

9019 Colorante alimentario 900g 1 x 900g

pImentón de la Vera

The defining flavour of so much of Spain’s gastronomy is the smoked paprika called Pimentón de La Vera. This spice is produced only within a Protected Denomination of Origin area in the province of Cáceres, in the Region of Extremadura. The peppers are picked by hand and transported to the drying/smoking barns, where they are dried in the heat and smoke of oak wood fires. Once dry, they are taken to the mill, where they are ground in a 5-stage process using granite millstones, into the vivid fine powder we know as Pimentón de La Vera. We stock dulce (mild) and picante (hot, spicy).

Capsicum peppers were first brought to this area by Conquistadors returning from the New World in the early 16th century. They were first cultivated by monks at the Yuste Monastery, near Jaraíz. The autumnal rainy weather at harvest time led to the practise of drying the peppers over oak fires, lending them their unique smoky flavour.

The Hernández family proudly launch their brand in 1913. The original milling machines are still used today.

Padron Peppers


bar SnackS and pIckleS

bar SnackS

6021 Marcona almonds 5kg 1 x 5kg

6022 Marcona almonds 910g 1 x 910g

6036 Largueta almonds 910g 1 x 910g

6025 Habas Fritas picantes 600g 6 x 600g

6026 Kikos pequeños 600g 6 x 600g

6027 Kikos gigantes 550g 6 x 600g

6030 Black truffle flavoured crisps, 40g bag 20 x 40g

6031 Black truffle flavoured crisps, 125g 15 x 125g

6035 Extra Virgin Olive Oil crisps ,150g bag 15 x 150g

pIckleS

6001 Banderillas dulces 3.9kg (net.wt.)glass jar 1 x 3.9kg

6002 Guindillas in vinegar 1.3kg net.wt, tub 1 x 1.3kg

6003 Guindillas in vinegar 300g (net.wt.) glass jar 1 x 300g

6004 Guindillas piparras en vinagre 340g (net.wt.) glass jar 1 x 340g

6005 Alcaparras (capers) 1.9kg (net.wt.) glass jar 1 x 1.9kg

6006 Alcaparrones (caperberries) 1.9kg (net.wt.) glass jar 1 x 1.9kg

SAvOURy SNACkS & PICklES (PARA PICAR)

We believe we have the best almonds in the market! We work with a family business in Alicante, dedicated to growing, processing and packing almonds from their own orchards. Our blanched, fried and salted Marcona, and our toasted Largueta almonds are outstanding in flavour and texture. Marcona almonds grow only along the southern coastal strip. These premium almonds are blanched to remove the husk, then fried in sunflower oil and sprinkled with coarse sea salt. Our Largueta almonds retain their husks and are dry-toasted before being dusted with fine sea salt.

We also stock traditional Spanish savoury bar snacks produced in Guadalajara by Orozco. These include crisp toasted maize kernels (kikos); and fried broad beans (habas fritas), flavoured with salt and pimentón de La Vera.

We have premium quality potato crisps from the producer Torres in Barcelona. These crisps are fried in Extra Virgin Olive Oil, For something truly unique and indulgent, try the crisps flavoured with real Black Truffles.

Alcaparones Alcaparras


olIVeS, olIVe oIl and VInegarS

olIVeS

8001 Black olives pitted 240/260, 4.25kg tin (2kg dr.wt.) 3 x 4.25kg

8002Black olives with stone 240/260, 4.25kg tin (2.5kg dr.wt.)

3 x 4.25kg

8003Green Manzanilla olives pitted 240/260, 4.25kg tin (2kg dr.wt.)

3 x 4.25kg

8004Green Manzanilla olives with stone 200/220,4.25kg tin (2.5kg dr.wt.)

3 x 4.25kg

8007 Gordal pitted olives 60/70, 4.25kg tin (2kg dr.wt.) 3 x 4.25kg

8011Gordal olives with stone 60/70, 4.25kg tin (2.5kg dr.wt.)

3 x 4.25kg

8008Green olives stuffed with red pepper, 3.9kg glass jar, 2.2kg dr.wt.

3 x 3.9kg

OlIvES, OIl ANd vINEGARS

Our 5l PET bottles of delicious extra virgin olive oil are produced by the small family business Aceites Delgado S.L. in Guadalajara. Dark green in colour and fresh and fruity in flavour, it is a great all-rounder. Great for dressings, great for frying.

Arbequina Extra Virgin Olive Oil. This oil, produced from the small, pink arbequina olive variety has a distinctively light and floral flavour, much prized for dressing salads and other foods on the plate.

Our large cans of green and black manzanilla olives are produced by Karina in Murcia. Manzanilla is the most poular variety in Spain. We also have Gordal (Queen) olives, with stone, pitted or stuffed.

VInegarS

8031 Vinegar Pedro Ximénez 25yr 200ml 6 x 200ml

8032 Vinegar Pedro Ximénez 12yr 750ml 1 x 750ml

8033 Vinagar Pedro Ximénez 12yr 250ml 20 x 250ml

8034 Moscatel Vinegar 12yr 200ml 6 x 200ml

Glaze Pedro Ximénez 250ml 1 x 250ml

Glaze Muscat Vinegar 250ml 1 x 250ml

olIVe oIl

8020 Fidelco Extra Virgin Olive Oil 5L pet 1 x 5L

8021 Fidelco Extra Virgin Olive oil 1Lplastic bottle 15 x 1L

8023 Sotaroni Arbequina Etra Virgin Olive Oil 500ml bottle 12 x 500mls


STORE CUPBOARd INGREdIENTS STORE CUPBOARd INGREdIENTS

rIce, pulSeS and paSta

Our best selling rice is produced in the national park of the Delta De L’Ebre, in southern Catalonia. With its high absorption, it is perfect for making paella. We also have rice from the famous D.O. area of Calasparra, in Murcia.

We have extended our range of dry ingredients, to include quality pulses from León, from the producers Legumbres La Auténtica.

Store cupboard IngredIentS

rIce, pulSeS and paSta

SpanISh rIce

11001 Calasparra rice 1kg plastic bag 1 x 1kg

11003 Calasparra rice 500g cloth sack 1 x 500g

11004 Paella rice 5kg plastic sack 1 x 5kg

drIed pulSeS

11023 Lentejas Pardina, small brown lentils 1kg 1 x 1kg

11024 Garbanzo Pedrosillano, baby chickpeas 1kg 1 x 1kg

11025 Alubia Judión, large butter beans 1kg 1 x 1kg

11026 Alubia Planchada, smaller thinner white beans 1kg 1 x 1kg

cooked pulSeS

11018Alubia blanca, white beans 2.5kg net wt, 1.55kg dr.wt.

1 x 2.5kg

11021 Alubia roja, red beans 2.5kg net wt, 1.6kg dr.wt. 1 x 2.5kg

11020Garbanzos (chickpeas) 570g nt.wt, 400g dr.wt. (glass jar)

1 x 570g

11022 Garbanzos (chickpeas) 2.5kg nt.wt, 1.55kg dr.wt. 1 x 2.5kg

paSta

11029 Fideuá 500g 18 x 500g

11027 Fideo no.2, 500g 18 x 500g

11028 Fideo no.4, 500g 18 x 500g

tInned VegetableS

11010Piquillo peppers 2.5kg tin, net wt, 1.9kg dr.wt. (80-100 peppers)

1 x 2.5 kg

11011Red peppers 2.5kg tin net wt, 1.65kg dr.wt. (80-100 peppers)

1 x 2.5 kg

11012Tomate Frito (fried and pureed tomatoes with onion and garlic) 2.6kg

1 x 2.6kg

11013Artichoke hearts in brine, 2.6kg net wt, 1.5kg dr.wt, (30-40 hearts)

1 x 2.6kg

11014Artichoke hearts 330g net wt. glass jar, 210g dr.wt. (8-10 hearts)

12 x 330g

11015White asparagus spears 540ml net wt. glass jar (9-12 spears)

1 x 540ml

11016White asparagus spears 185g net wt. glass jar (9-12 spears)

12 x 185g

5035 Miel de caña 920g jar drizzle over fried aubergine 1 x 920g

Chickpeas

Alubia Judion Piquillo peppersLentils

Fideua

Fideo


dulceS (SWeetS)

12001 Tarta de Santiago 700g 1 x 700g

12002 Churros Lazo (4 x 1kg) 1 x 4kg

12014 Chocolate sauce powder “Valor” 500g 12 x 500g

12016 Pastel de nata 70g (box of 60) 1 box

12017 Apple and cinnamon cake 1.7kg 1 x 1.7kg

12018 Cake with chocolate 1.7kg 1 x 1.7kg

dUlCES (SWEETS)

turron

12003 Turrón de Jijona 300g 1 x 300g

12004 Turrón de Jijona 30g portion (box of 133 units) 1 box

12005 Turrón de Ghirlache con ajonjoli 300g block 1 x 300g

12013 Turrón de Alicante 300g 1 x 300g

tortaS de aceIte

5039Tortas de Aceite 180g (6 tortas per 180g pack), box of 10 packs

1 box

5040Torta with almonds (6 tortas per 180g pack), box of 10 packs

1 box

5041Tortas de Canela y limón (6 biscuits per pack) box of 12 packs

1 box

Churros Tarta de Santiago

Pastel de nata


eQuIpment

ham carVIng eQuIpment

4001 Jamotec ‘J2’

4002 Jamotec ‘JP’

4003 Bodega Ham Stand

4004 Góndola Ham Stand

4005 Professional Ham Knife

4006 De Luxe Ham Knife

4007 Superior Ham Knife

4008 Jamotec trimming/boning knife

4009 Jamotec slicing knife

platoS de madera Wooden plateS

Traditional wooden plates for serving octopus pulpo

Platos de madera 17.6cm

Platos de madera y pizarra 33.5 x 23.5cm

EQUIPMENT


cameron Whyte

Following a career in food manufacturing with a number of leading UK food companies, Cameron co-founded Iberico Foods in 2007. He handles key accounts, and travels regu-larly to Spain, visiting producers, attending food exhibitions and sourcing new products.

kirsty todd

Finance Director and co-founder of Iberico Foods. Kirsty handles purchasing, finance and logistics.

rossana ravalli

Originally from Sicily, Rossana is responsible for sales, customer accounts and overseeing order processing.

maría herrador

Maria is a native of Cadiz, Andalucia. Maria gives sales advice, processes orders, manages stock and customer accounts.

eva poudereux

Eva runs our Madrid office, and is closely involved with new product selection, handling suppliers and managing export logistics.

MEET THE OFFICE TEAM

dElIvERyuk wide delivery

Delivery is free for all orders over £150, and up to 25kg in weight. Heavier orders incur a surcharge of 30p/kg over 25kg. Orders under £150 are subject to a £10 + VAT delivery charge.

Orders are despatched for next working day delivery, using a third party courier. Saturday delivery is possible, but the courier surcharge is passed on to the customer at cost.

Larger orders or full pallet orders requiring temperature controlled delivery are costed on an individual basis.

central belt of Scotland

Delivery is free in our own temperature controlled vans. We now have a minimum order value of £40 to qualify for free delivery, otherwise a £5 delivery charge is levied.

NEW ACCOUNTSIf you wish to open an account, please call the office and ask for an application form. We require COD for the first 2 orders, and are then happy to offer credit terms, subject to satisfactory references.

Payment term offered is usually 30 days from invoice date.

PRICESEvery effort is made to maintain or reduce prices from last year. We reserve the right to change prices in the event of unexpected market price or exchange rate fluctuations, and will always try to give notice.

All prices listed in the attachment are zero for VAT unless otherwise stated.

Jamotec ‘JP’ Bodega

Gondola

Jamotec ‘J2’


TO ORDERPlease call:

01786 461111or Email: [email protected]

UK OffiCE

Unit 9, 5 Munro Road

Springkerse Industrial EstateStirling

FK7 7UU

Tel: 01786 461111Email: [email protected]

mADRiD OffiCE

C/ Diego de León 4728006

Madrid Spain

Tel: +34 635645728Email: [email protected]

Follow us on twitter:@ibericofoods

Documents

ThE TAsTE Of sPAin - Iberico Foodsibericofoods.com/downloads/brochure2016.pdf · ThE TAsTE Of sPAin. ... grassland featuring evergreen Mediterranean oak trees, ... produced from pigs