Speciality Fine Foods from Spain

Transcription

1 Speciality Fine Foods from Spain Wholesale Product list 2014

2 Bellota was established in 1998 as an importer of the finest specialist foods from Spain and we have continued to source products from artisans who still use time-honoured methods, with the great attention to detail that is often lost with mass-production. We started as a specialist in cured meats, particularly Jamón Iberico de Bellota and Jamón Serrano from Trevélez, but over the years we've added world award winning cheeses, organic olive oils and seafood from the Atlantic Galician coast. We are always on the lookout for products we can add to our range, but only when we feel the quality is of a sufficiently high standard. By sourcing direct from the producers we can verify all provenance of our foods to confirm the organic and Domain Origin (D.O.) status where stated. Orders received Monday to Thursday for mainland UK addresses are dispatched on an overnight service for delivery before 5pm next day. We have no minimum order but the following delivery charges will apply: Orders of up to 250 carriage charge of 5.99 Orders over 250 no carriage charge Local area free delivery Different carriage charges apply to certain Scottish postcodes please call us for details Account Settlement within 30 days of invoice 2 P a g e

3 Bellota Product List Page 4 Jamón for slicing (on & off the bone) Jamón Iberico de Bellota, Paleta Iberica de Bellota & Jamón Serrano Page 7 Embutidos (charcuterie) for slicing Chorizo & Salchichón Ibérico de Bellota Lomo Embucarcho & Lomo Pimienta Morcon & Morcilla Page 11 Pre-sliced Embutidos (charcuterie) Jamón Iberico de Bellota, Paleta Iberica de Bellota & Jamón Serrano Chorizo & Salchichón Ibérico de Bellota Lomo Embucarcho & Lomo Pimienta Page 14 Page 16 Cooking Chorizo & Pancetta Cheese & Accompaniments Manchego D.O.P. Akkem, Murcia Al Vino D.O.P., Valdeón Picos Blue Membrillo (Quince Paste) Fig & Almond Cake, Date & Walnut Cake, Apricot & Almond Cake Tortas de Aceite de Sevilla Page 20 Preserved Fish & Shellfish Arroyabe Bonito del Norte & Yellowfin tuna Arroyabe Cantabrian anchovies Beech-smoked mackerel in olive oil Cuca Sardines in olive oil Page 22 Page 25 Olive Oils & Sherry Vinegars Olives & Pickles Gordal Queen olives, Garlic, Caperberries, Capers, Guindillas Page 27 Page 28 Paprika Smoked hot & sweet Bomba paella Rice 3 P a g e

4 Jamón for slicing (on & off the bone) Jamón Iberico (Pata Negra) Ham from free-range black Ibérico pigs that roam oak forests foraging for acorns, herbs and grasses. This diet of acorns imparts the deeply complex sweet and nutty flavour so characteristic of Bellota ham which is considered to be the finest ham in the world. Jamón Ibérico de Bellota Reserva 42 on the bone (aged 42 months) Jamón Ibérico de Bellota Reserva 42 bone out (aged 42 months) Jamón Ibérico de Bellota 36 on the bone (aged 36 months) Jamón Ibérico de Bellota 36 bone out (aged 36 months) Jamón Ibérico Seleccion 24 on the bone (aged 24 months) Jamón Ibérico Seleccion 24 bone out (aged 24 months) 4 P a g e

5 Paleta Ibérica de Bellota Paleta is shoulder of Ibérico pork, smaller with slightly more fat, this is a lower priced alternative which still delivers the delicious Ibérico flavour. Available as whole Paleta (approx. 5kg) or boned out for easier slicing (approx. 1kg). Paleta Ibérica de Bellota on the bone (aged 36months) Paleta Ibérica de Bellota boned (aged 36 months) 5 P a g e

6 "Tradition 1862" Trevélez Serrano Ham Cured in the highest village in Spain for 24 months, by artisans using traditional curing techniques to develop an excellent depth of flavour, Trevélez hams are considered to be among Spain s highest quality Serrano hams and were awarded the royal warrant in Available as whole Jamón (approx. 8kg) or boned out for easier slicing (whole approx. 4kg, half approx. 2kg). -Jamon de Trevélez Serrano on the bone -Jamon de Trevélez Serrano bone out Jamón de Alpujarra Serrano This Serrano Ham is also cured in Trevélez using the same time honoured methods. Cured for 14 months, it is a lower priced alternative to the 24 month cured ham. Available as whole Jamón (approx. 7kg) or boned out for easier slicing (half approx. 2kg). 6 P a g e

7 Embutidos (charcuterie) for slicing Chorizo Chorizo Ibérico de Bellota Made using acorn-fed Ibérico pigs and mildly seasoned with paprika allowing the taste of the free range meat to shine through. Half piece for slicing (approx. 0.5kg) Whole piece for slicing (approx. 1kg) Chorizo Reserva Chorizo from free range Basatxerri mountain pigs fed on acorns and other local fauna made with D.O. smoked paprika, an all-natural product with no additives or gluten from El Bordon a small scale artisan producer of the highest quality. Grand reserve stick - Whole piece for slicing (approx. 1kg) Cular whole piece (approx. 300g) Picante and Mild 7 P a g e

8 Chorizo Hoops in Picante (Spicy) or Mild Hoop (approx. 300g) Also made from the free range mountain pigs of the Basque region this is a superb quality meat. Wild Boar Chorizo from wild Boar hunted in the mountains of Navarra and cured by El Bordon with all natural ingredients Sausage (approx. 300g) Salchichón (salami) Salchichón Ibérico de Bellota Salchichón is a cured Spanish sausage made with acornfed Ibérico pork, garlic, salt, pepper, coriander, nutmeg, oregano, and other spices. Half piece for slicing (approx. 0.5kg) Whole piece for slicing (approx. 1kg) Salchichon Reserva Salami from free range Basatxerri mountain pigs fed on acorns and other local fauna, an allnatural product with no additives or gluten from El Bordon a small scale artisan producer of the highest quality. Grand reserve stick - Whole piece for slicing (approx. 1kg) Cular whole piece (approx. 300g) 8 P a g e

9 Wild Boar Salami Salchichon from wild Boar hunted in the mountains of Navarra and cured by El Bordon with all natural ingredients Sausage (approx. 300g) Lomo & Cabezada (Tenderloin) Lomo Embuchado Dry-cured pork made from the whole tenderloin and marinated in sweet paprika to give a smoky, lightly salty taste to the lean tender meat. Lomo Embuchado for slicing (approx. 800g) Lomo Pimienta Dry-cured pork made from the whole tenderloin and wrapped with black pepper to give a spicy peppery finish to the lean tender meat. El Chorrillo Lomo Pimienta for slicing (approx. 400g) Lomo Dry-cured pork made from the whole tenderloin from free range mountain pigs. El Bordon lomo for slicing (approx. 1KG) 9 P a g e

10 Cabezada (Spanish version of coppa) Dry-cured pork made from where the neck and tenderloin meat to give the perfect ratio of meat and fat from free range mountain pigs. El Bordon cabezada de Lomo for slicing (approx. 1KG) Morcilla Morcilla is a smokey-flavoured cured black pudding from the Black hoof pigs of Salamanca. Morcilla iberico de Bellota Vela (cigar 250g) Morcón Morcón Ibérico de Bellota Morcón is a large Chorizo made with lean Ibérico pork with less fat added than other Chorizos and flavoured with paprika, garlic and salt. A BELLOTA favourite! Half piece for slicing (approx. 400g) Whole piece for slicing (approx. 800g) 10 P a g e

11 Pre-sliced Embutidos (charcuterie) Jamón Iberico de Bellota (Pata Negra) -Jamon Ibérico de Bellota Reserva 42 Hand-cut 100g -Jamon Ibérico de Bellota Reserva 36 Hand-cut 100g -Jamon Ibérico de Bellota 100g -Paleta Ibérica (shoulder) de Bellota 100g -Lomo Ibérica (tenderloin) de Bellota 100g Ham from free-range black Ibérico pigs that roam oak forests foraging for acorns, herbs and grasses. This diet of acorns imparts the deeply complex sweet and nutty flavour so characteristic of Bellota ham which is considered to be the finest ham in the world. 11 P a g e

12 Chorizo -Chorizo Ibérico de Bellota sliced 100g pack Made using acorn-fed Ibérico pigs and mildly seasoned with paprika allowing the taste of the free range meat to shine through. Salchichón -Salchicon Ibérico de Bellota sliced 100g pack Salchichón is a cured Spanish sausage made with acornfed Ibérico pork, garlic, salt, pepper, coriander, nutmeg, oregano, and other spices. "Tradition 1862" Trevélez Serrano -Trevélez Serrano Ham sliced 100g pack Cured in the highest village in Spain for 24 months, by artisans using traditional curing techniques to develop an excellent depth of flavour, Trevélez hams are considered to be among Spain s highest quality Serrano hams and were awarded a royal seal of approval in P a g e

13 Lomo Lomo Embuchado sliced 100g pack Dry-cured pork made from the whole tenderloin and marinated in sweet paprika to give a smokey, lightly salty taste to the lean tender meat. Lomo Pimienta sliced 100g pack Dry-cured pork made from the whole tenderloin and wrapped with black pepper to give a spicy peppery finish to the lean tender meat. 13 P a g e

14 Cooking Chorizo & Pancetta Cooking Chorizo Fresh chorizo is softer than the cured version and when cooked stays wonderfully soft while releasing a delicious spicy red oil. They are delicious sliced and fried and served as tapas or with seafood and are also perfect when barbecued whole. Senora Julia Cooking Chorizo (Approx. 2kg bag) Gluten, additive & preservative free with natural skins Senora Julia Cooking Chorizo (approx. 250g) Available in Picante & Dulce Gluten, additive & preservative free with natural skins Trevelino Cooking Chorizo from Trevélez (4 sausages per pack approx. 210g) This is a slightly firmer and milder chorizo handmade especially for us by our butcher in Spain. Gluten, additive & preservative free with natural skins 14 P a g e

15 Txistorra Fresh chorizo from the Basque region, it is comes in one whole piece and is a little thinner than traditional types but has a deliciously full flavour and perfect for tapas and BBQ dishes. El Bordon from Navarra (approx. 250g) Pancetta Cured pork belly marinated with Spanish paprika to give it a smokey flavour. Senora Julia Pancetta Adobada from La Rioja (approx. 250g) 15 P a g e

16 Cheese & Accompaniments Manchego D.O.P Spain's most famous sheep s milk cheese, Manchego is a firm, slightly open textured cheese with a nutty flavour. Manchego D.O.P. Akkem Curado aged 6 months whole wheel approx. 3kg An unpasteurised variety of Manchego made by small scale artisans in the La Mancha region of Spain. Manchego D.O.P. Akkem Viejo aged 12 months whole wheel approx. 3kg An unpasteurised variety of Manchego made by small scale artisans in the La Mancha region of Spain. Manchego D.O.P. Grand Valle aged 6 months whole wheel approx. 1kg A pasteurised variety of Manchego made by small scale artisans in the La Mancha region of Spain. 16 P a g e

17 Queso Iberico Made from a blend of raw cow, sheep and goat milk its flavour has the components off all three types of milk and is rich, nutty, and slightly sweet. Its texture is dense and bold. Cured for 12 months Winner of Gold and best overall cheese at Castilla y Leon international cheese competition 2008 & 2010 Valdeón Picos Blue Pasteurised cow s and goat s milk blue cheese matured in the natural limestone caves of the Picos de Europa in Northern Spain world cheese awards Gold medal. Valdeón Picos Blue large wheel approx kg Valdeón Picos Blue 100g 17 P a g e

18 Murcia Al Vino D.O.P. Drunken Goat Pasteurised goat s milk cheese from the Rufino dairy in Murcia. It has a burgundy coloured rind from being soaked in local red wine giving this mild flavoured creamy cheese a floral bouquet. Murcia Al Vino D.O.P large wheel approx kg Murcia Al Vino D.O.P Mini wheel approx. 600g Tetilla D.O.P. Cheese made from the pasteurised milk of the Rubia, Frisona, or Pardo-Alpina cows. Produced in Galicia. Soft paste cheese with a creamy, uniform texture and few holes. This cheese is easily recognisable by its characteristic pear shape and smooth, fine, strawcoloured rind. It has a lactic flavour that is also buttery, slightly acid and salted. 18 P a g e

19 Membrillo (Quince Paste) Membrillo is Spanish quince paste which makes a great accompaniment to cheese, particularly Manchego. Membrillo 1.5kg tub for slicing Membrillo 240g plastic tub Membrillo 150g plastic tub Fruit cakes -Fig & Almond cake 1.25kg -Fig & Almond cake 250g 19 P a g e

20 -Date & Walnut Cake 1.25kg -Date & Walnut Cake 250g Tortas de Aceite Torta de Aceite, are light, crisp and flaky Sevillian biscuits in the shape of a torta, the Spanish flatbread. They make a great accompaniment to cheese and are also great with coffee. -Olive Oil Tortas 180g -Lemon & Cinnamon Tortas 180g 20 P a g e

21 Preserved Fish & Shellfish Mackerel -Beech Smoked Mackerel in Olive Oil 120g round tin Whole tails of Atlantic Mackerel preserved in olive oil. Sardines in Olive Oil -Sardines in olive oil Arroyabe Bonito del Norte Tuna MSC & Friend of the Sea compliant, dolphin friendly. Bonito del Norte is high quality tuna, with exquisite flavour and a softer texture than the rest of their species. Pole and line-caught in the Bay of Biscay, a sustainable method as it does not involve incidental catch of other species or deteriorate the seabed. -Bonito del Norte in olive oil easy open 111g tin -Bonito del Norte in olive oil round 260g tin 21 P a g e

22 Arroyabe Yellowfin Tuna Highly prized yellowfin tuna. MSC & Friend of the Sea compliant, dolphin friendly. -Aroyabe Yellowfin Tuna in olive oil 185g glass jar -Aroyabe Yellowfin Tuna in olive oil round 260g tin Arroyabe Cantabrian Anchovies Traditional fishing methods are used in the Cantabrian Sea to bring in these anchovy considered to be the best in the world. MSC & Friend of the Sea compliant, dolphin friendly. -Cantabrian Anchovies in olive oil 49g boxed tin 22 P a g e

23 Olive Oil & Sherry Vinegar Extra Virgin Olive Oil Hacienda Chambergo Arbequina Organic Extra Virgin Olive Oil 100% Arbequina olives unfiltered Organic Extra Virgin Olive Oil -500ml clear bottle with cork top (unfiltered) Angelus Arbequina Organic Extra Virgin Olive Oil 100% Arbequina olives unfiltered Organic Extra Virgin Olive Oil -500ml black glass bottle (unfiltered) -1000ml plastic bottle (unfiltered) 23 P a g e

24 Sherry Vinegar -José Páez Lobato Capirete (aged for 4 years) 375ml Amber in colour, its aroma has hints of dried fruits and qualities derived from its ageing in American oak barrels. It has full-bodied flavour and well-balanced taste reminiscent of the wines from which it is created. -José Páez Lobato Capirete 20 (aged for 20 years) 375ml Dark mahogany colour. Notable for its powerful aroma and rich variety of nuances: vanilla, dried fruits and wine-soaked wood due to its ageing in American oak barrels. -José Páez Lobato Sweet PX Sherry Vinegar 375ml Characterised by intense dark mahogany colour this sweet vinegar is derived from the sherry of the same name. Its aroma is reminiscent of sun-dried grapes, toasted coffee or liquorice. Its defining features are its smooth sweetness on the palate. 24 P a g e

25 Olives, Capers & Pickles Olives -Pitted Gordal Olives (Queen Olives) 4kg tin -Unpitted Gordal Olives (Queen Olives) 4kg tin -Gordal Olives stuffed with Chilli Peppers 1965ml jar -Pitted Manzanilla green olives 4kg tin -Black Olives 4kg tin Small tins of olives -Pitted Green Olives 360g tin -Unpitted Green Olives 360g tin -Black Olives 360g tin -Anchovy stuffed Green Olives 360g tin -Lemon stuffed Green Olives 295g tin -Pimiento stuffed Green Olives 295g tin 25 P a g e

26 Pickled Garlic -Pickled Garlic 212ml jar (12 per case) Capers -Capers 212ml jar (12 per case) Caperberries -Caperberries 370ml jar (12 per case) Guindillas Pickled Basque Green Chilli Peppers -Basque Green Chilli Peppers retail size 212ml jar (12 per case) -Basque Green Chilli Peppers large size 1996ml jar (6 per case) 26 P a g e

27 Paprika & Piquillo peppers Smoked Paprika D.O. Pimentón de la Vera has a distinctly smokey flavour that comes from the process of slowly smoke-drying the peppers with huge amounts of oak wood. -Pimentón de la Vera Dulce (Smoked Sweet Paprika) 75g tin -Pimentón de la Vera Dulce (Smoked Sweet Paprika) 1kg bag -Pimentón de la Vera Picante (Smoked Hot Paprika) 75g tin -Pimentón de la Vera Picante (Smoked Hot Paprika) 1kg bag Piquillo peppers Roasted over wood embers and hand peeled these whole peppers are ready for stuffing or cutting in to strips for stews. -Piquillo peppers - 220g glass jar -Piquillo peppers - 500g Tin -Piquillo peppers - 3kg Tin 27 P a g e