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A classic Spanish sausage, the acorn-fed Salchichon has a rich intense flavour that makes it shine through. What makes it different from the acorn-fed chorizo is the specific seasoning used to enhance the flavour of the meat: whole peppercorns and salt. Without the smoked paprika, each bite melts in your mouth leaving a nutty-sweet acorn aftertaste. Serve it on a warm plate to bring out its complex unique flavours.

Following a traditional authentic recipe, this acorn-fed Iberico Chorizo Cular certainly features highly in any Spanish charcuterie selection. The meat comes from free-range Iberico pigs that feast on acorns and live freely in mountain oak meadows.

An intense, mildly smoky and spicy pepper paste made from peppers - which are large, slightly spicy red peppers which have been air-dried and then re-hydrated to form a puree. With a little more spice and less sweetness than nora peppers, our choricero pepper paste is the perfect ingredient in many Spanish sauces and dressings, including the famous “Patatas a la Riojana” and “Bacalao a la Vizcaína” (salt cod with a spicy pepper sauce).

Premium wild-caught red prawns, chosen for their natural sweetness, firm bite and generous size. Supplied raw, with head and shell on to lock in flavour and keep them wonderfully juicy when cooked. Graded 10/20 per kg, they make an eye-catching centrepiece for special meals and seafood nights.

The squid rings are ready to be added to a home-made paella or battered and fried to make the typical 'caralamares a la romana'. Unbattered Squid Rings take around 3 minutes to be cooked, so they are a great addition to any type of seafood dish. When perfectly cooked, they are tender and will melt in your mouth.