Peter Snow has sourced some of the finest Spanish food from Trevélez, Salamanca and the Dehesa ecosystem. He has Jamón Ibérico (Pata Negra) on the bone, cooking chorizos, cured pork loins and sliced Serrano ham. He also sources Manchego cheese from La Mancha and membrillo to accompany it.
FREE DELIVERY ON ORDERS OVER £45 OR £3.99 FOR ORDERS UNDER £45
| Product | Price | |
|---|
| |
250g Manchego (wedge, approx weight)
More information...
Sheeps cheese from La Mancha in central Spain matured for a minimum of six months. Slightly piquant with a hint of nuttiness.
|
£
7.00 |
|
Other Products available from Bellota
| Product | Price | |
|---|
| |
1x Bellota's Gourmet Selection
More information...
The Gourmet Selection includes the following:
2 x 100g Jamon Ibérico de Bellota
2 x 100g Paleta Ibérico de Bellota
2 x 100g Jamon de Trevélez
2 x 100g Chorizo Ibérico de Bellota
2 x 100g Salchichon Ibérico de Bellota
2 x 100g Lomo Embuchado
2 x 100g Lomo a la Pimienta
2 x 110ml jar Bonito del Norte
1 x 250g Manchego
1 x 240g Membrillo
1 x 500ml Molino - Extra Virgin Olive Oil
1 x 250g Fig and Almond cake
|
£
105.00 |
|
 |
250g Cooking Chorizo (pack, approx weight)
More information...
These flavoursome cooking Chorizos pack quite a punch without being over-the-top spicy.
|
£
4.00 |
|
 |
7kg Jamón Ibérico (on the bone, approx weight)
More information...
The Ibérico pig is native and exclusive to the Iberian Peninsula and raised freely in an unique ecosystem known as the Dehesa. These are extensive Mediterranean woodlands abundant in Cork and Holm Oaks whose fruit, the acorn ("bellota"), along with the fresh aromatic grass is the staple diet of the Ibérico pig. Its ham is also known as "Pata Negra" and is probably the most revered in the world.
|
£
295.00 |
|
 |
100g Jamón Ibérico (sliced, pack)
More information...
The Ibérico pig is native and exclusive to the Iberian Peninsula and raised freely in an unique ecosystem known as the Dehesa. These are extensive Mediterranean woodlands abundant in Cork and Holm Oaks whose fruit, the acorn ("bellota"), along with the fresh aromatic grass is the staple diet of the Ibérico pig. Its ham is also known as "Pata Negra" and is probably the most revered in the world.
|
£
11.00 |
|
 |
100g Lomo Embuchado (sliced, pack)
More information...
Lomo Embuchado is pork loin that has been marinated in paprika and air dried for 4 months in the mountains of Trevelez.
|
£
4.00 |
|
 |
100g Lomo Pimienta (sliced, pack)
More information...
This pork loin has been rolled in crushed peppercorns and air dried for 5 months in the Spanish Trevelez mountains.
|
£
4.20 |
|
 |
100g Serrano Ham (sliced, pack)
More information...
In Trevélez, they still cure hams the old fashioned way, using only sea salt (no nitrates) and mountain air. They maintain that while hams may be cured in 10 to 12 months, it takes longer to achieve depth of flavour. It takes a long time, but the resulting ham is well worth the wait.
|
£
4.50 |
|
 |
8kg Serrano Ham (on the bone, approx weight)
More information...
In Trevélez, they still cure hams the old fashioned way, using only sea salt (no nitrates) and mountain air. They maintain that while hams may be cured in 10 to 12 months, it takes longer to achieve depth of flavour. It takes a long time, but the resulting ham is well worth the wait.
|
£
150.00 |
|
 |
1kg Salchichon Ibérico (whole, approx weight)
More information...
Handmade using meat from acorn-fed Iberian pigs, the quality of these cured sausages is outstanding
|
£
25.00 |
|
 |
100g Salchichon Ibérico (sliced pack)
More information...
Handmade using meat from acorn-fed Iberian pigs, the quality of these cured sausages is outstanding.
|
£
3.80 |
|
 |
1kg Chorizo Ibérico de Bellota (whole, approx weight)
More information...
Handmade using meat from acorn-fed Iberian pigs, the quality of these cured sausages is outstanding
|
£
25.00 |
|
 |
100g Chorizo Ibérico de Bellota (sliced, pack)
More information...
Handmade using meat from acorn-fed Iberian pigs, the quality of these cured sausages is outstanding
|
£
3.80 |
|
