Bocadillo de Jamón Serrano y Queso Manchego (Serrano and Manchego Sandwich)

Jamon Serrano

Serrano is the go-to jamón for every day enjoyment. Milder and less intense than the deluxe Jamón Ibérico, this ham is cured from white Duroc pork instead of the indigenous Ibérico breed. Over thousands of years, the people of Spain developed the ideal method to preserve ham as a way to save meat for the coming winter. The hams are salted, and then hung in mountain curing rooms where they experience the changing seasons, losing up to 40% of their fat and developing deep, complex flavors. They continue to be cured using these same techniques, albeit with the benefits of modern technology.

Piquillo Peppers (Fire Roasted)

Stuff these red beauties with delectable fillings and serve as tapas, or eat them right out of the jar — whatever way you choose to indulge, you’ll be swept off your feet by the taste of these tangy, smoked, sweet peppers.

Galician Bread

We bring you amazing bread from the ovens of a baker in Galicia. It has a crackly crust with a sweet interior that is light and airy. It is the unsung treasure of Celtic Galicia, a land of ocean, pastures and tiny fishing villages. The thin, crisp crust surrounds light yeasty dough: with many holes, and just the right texture. Our Pan Gallego has that amazing taste of bread the way you dream it should be. The Galician barra is so easy to enjoy. Just pop this partially baked bread into an oven that is preheated to 400 degrees, and bake for 10 minutes. We all know the wonderful aroma of fresh baked bread - what a treat for dinner or breakfast. Better still, slice and fill with slices of jamón and Manchego cheese for the perfect bocadillo sandwich. Those of you who have visited Santiago de Compostela will remember eating the extraordinary bread of Galicia. That is why we have been looking for Galician bread for years. We think this Galician bread stands up against any we have tasted anywhere – and that is saying a lot. The medieval pilgrimage city of Santiago de Compostela is inspiring in its spirituality and architecture, but is also memorable for its abundance of fresh seafood and vegetables native to the region. You can feast on sizzling platters of locally grown padrón peppers, bubbling cazuelas of Coquille San Jacques from freshly harvested scallops, and pulpo simmering in oil, garlic and smoked paprika. All of these extraordinary dishes are accompanied by bread that is legendary throughout Spain.