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Boletus edulis thick cut fragments - The Iberians
Boletus edulis – Thick cut fragments
Product description Dehydrated wild boletus fragments in bulk double sheets.

Product Details

Ingredients
Wild Boletus edulis.
Package
2-8 mm, 8-15mm, 15-30mm in bulk.
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Ideazabal Cheese
Ideazabal Cheese
La Leze Idiazabal smoked artisan raw milk cheese is a classic from the Basque Country. It is a cheese that brings us the pastures and landscapes of the mountains and valleys of the Basque Country. Slightly smoke and with floral notes. Intense aromas and taste. Quesos La Leze – The Farm and The Farmer La Leze is a family cheese dairy form by Jose Mari Jauregui, Elisabeth Gorrotxategi and their two sons Arkaitz and Gaizka. Founded in 1992 they decided to go for a different way of life, the grazing and the elaboration of traditional cheeses based on millenary process and providing their personal touch. La Leze dairy has their own flock of 400 Latxa breed sheep’s, which pastures of their lands, producing cheese only during the months of January till August   download the info sheet
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Mahon Cheese
Mahon Cheese
Mahon is a semi cured cow's milk cheese aged for 3 months and is also known as Queso Mahón-Menorca, (because of its origin), it represents the excellence in Menorcan cheese from Balearic island. It is full flavoured with a creamy lactose note that fills your mouth with the sweetness of milk. It is great in cooking sandwiches or pizzas. It comes as a pressed cheese paste, with parallelepiped shape with rounded edges. Combining sobrasada (a fermented chorizo) with melted mahon is an excellent match with toast or in a crunchy roll.     Download the info sheet
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Murcia Al Vino Cheese
Murcia al Vino Cheese
Pressed, washed, uncooked cheese made from Murcian goat´s milk and cured for a minimum of 45 days for large cheeses and 30 days for small ones. Macerated in red wine during ripening to give the rind the characteristic color and aroma. A pleasantly sharp aroma and unsalty flavor. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream. The texture is creamy and elastic. The pate is semi-soft with small eyes, ivory white, slightly acidic and creamy to taste. On the outside, the rind appears purple, characteristic of red wine baths during maturation. As with other Spanish cheeses, Queso de Murcia is eaten with beer or wine or as a part of meal with fruits & nuts.
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Roncari Cheese
Roncari Cheese
Made in the town of Roncal, in the Basque region of Northern Spain, some call this sheep’s variety blue cheese the Roquefort de España. Due to its velvet and creamy texture and smooth flavor this cheese can be used in sauces, for croquettes, salads, compotes, cheese boards and for desserts. Wheels come between 1.2kg - 2.4kg.   Download the info sheet 
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San Simon
San Simon
Caramel coloured with a golden interior and tiny eye, San Simon is a smoked cow’s milk cheese from Galicia in the shape of a teardrop. The subtle smoked flavour comes from ageing the cheese on birch wood. The distinct smoke flavour permeates the moist, malleable paste that finishes creamy and luscious. Only four producers make this cheese in Spain. Used for creams, sauces, textures, desserts, jellies, foams and cheeses boards.   Download the info sheet
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Summer truffle dehydrated - The Iberians (1)
Summer truffle – Dehydrated
Product description Summer truffle dehydrated in bulk.

Product Details

Ingredients
Tuber aestivum.
Package
Bulk, 1 kg net.
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Winter truffle fragments 200g - The Iberians
Winter truffle – fragments
Applications
Truffle everything: Bread and pizza doughs, parmentier, sweet potato purees, potatoes or pumpkin cream. Also mix it with minced meat to make fillings. And for truffled desserts like ganache or white chocolate. And as far as your imagination takes you.  

Product Details

Ingredients 98% wild tuber melanosporum, 1% tuber melanosporum juice and 1% salt. Shelf life and storage Once opened, keep refrigerated and consume within 5 days. Unopened, 36 months. Package
  • Box (200g x 6u) - 1,2kg.
  • Can 200g.
  • Box (100g x 6u) - 600g.
  • Can 100g.
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Winter truffle peeling - The Iberians
Winter truffle peeling
Applications
It is surprising to see how truffle peeling is an all-rounder for many dishes. Peel off the skin of the turkey or other poultry and place the truffle peels underneath, before baking. It gives a lot of umami. It also works with stews and sauces, they are very tasty. In addition, it can be mixed with cream cheese, risottos, polenta, even for turkey stuffing. In short, adding the truffle slices is to add depth and complexity to the dishes. And it ends up enchanting even the person who tries it for the first time. Even chefs!  

Product Details

Ingredients
Tuber melanosporum, tuber melanosporum juice and salt.
Shelf life and storage
Once opened, keep refrigerated for 5 days. Long duration. 36 months.
Package
  • Box (200g x 6u) - 1,2kg.
  • Can 200g.
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Manchego Cheese
Manchego Cheese
Manchego is produced from sheep’s milk and comes from the La Mancha region, which is also the home of Don Quixote. It is made from pasteurised sheep's milk and is one of the most popular cheeses Spain. There are three main varieties – semi-cured, cured and Viejo(aged) Semi Cured, aged for 3 months and has a buttery texture and milk fruity flavour. Perfect to use in sauces, for cheese boards and croquettes. Comes in rounds between 3-3.5kg. Cured, is aged for 6 months has a crumbly texture and rounded flavour. This cheese can be used for cheese boards, pintxos or shaved and grated as a replacement for the popular pecorino or parmigiano. Wheels come between 2.6 to 3kg. Viejo is aged for 9 months, it is firm, more intense and crumbly in texture with a lingering palet. Fantastic combination with quince paste in desserts and also with pintxos de Jamon or other fine-cured meats. Wheels come between 2.8-3.2kg.     Download our info sheet
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Spanish Pickled Goods - The Iberians
Spanish Pickles

Our products:

  • Banderillas
  • Cornichons (Pepinillos)
  • Pickled Cocktail Mix
  • Pickled Garlic (Ajos)
  • Guindilla Peppers
  • Capers (Alcaparras)
  • Queen Green Olives (pitted & whole)
  • Black Olives
  • Arbequina Olives
  • Green Olives with Anchovy
  • Campesina Olives with Mojo Picon
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Raw pork sausage - The Iberians
Catalan Pork Sausage
Butifarra is a product of Catalan origin, it is a pork sausauge that is seasoned with spices of which there mainly two types, the fresh butifarra and the dried sausage. The Catalan butifarra’s origin begins in the 14th century and its name is derived from the Latin root of Botillo Berciano or Galician butiello. Over time a great variety of butifarra has emerged not only from Catalonia, this delicious sausage has spread through the Balearic Islands, Aragon, Valencia and as far as the Murcia region. Unlike other sausages it contains no fat only lean meat from the tip of the loin and sometimes other cuts of lean pork. At most, a bit of chopped bacon is added as a condiment, but it never reaches large proportions (for example, half) as in other sausages from other countries. Sometimes the minced meat can be cooked lightly in the oven or can be seasoned with, for example, chopped mushrooms before being stuffed. The sausage mixture is kneaded manually and then stuffed into thick pork casings 32-36mm. Then, the intestine is marked at each span with thick cotton thread and separated into different sausages, uncut, rolling each one with the casing. The sausage is served with mongetes (white beans) it is the traditional most popular way of consuming this product, typically also in a bocadillo (bread roll) with manchego cheese or grilled with mustard or aioli. But beyond these preparations, the Catalan culinary culture has always claimed the prominence of the butifarra in a diverse and abundant cookbook. Butifarra with its delicate aniseed and peppery flavours this sausage will harmonize with fleshy, light, dry to medium red wines. Download our info sheet
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