Tortilla de patatas can be served warm or cold, in wedges or in small squares for finger food. It is perfect when the centre is slightly runny.
Variation: Place anchovies on top of the tortilla or lightly fried chorizo can be added during cooking before the eggs go into the frying pan.
Click here to shop anchovies.
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Chop black olives and mint. Mix through tabbouleh and season to taste. Place anchovies on top, squeeze lemon juice over the dish and decorate with cherry tomatoes and basil.
Slice and lightly toast sourdough bread. Place sliced avocado on top. Decorate with the anchovies. Drizzle with olive oil and season to taste.
Click here to shop anchovies.
]]>Roast a sliced eggplant. Place mozzarella, tomatoes and onion rings on each slice and lightly grill. Lay the anchovies on top along with a teaspoon of pesto and enjoy.
Click here to shop anchovies.
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We whipped up this tasty board over lunch on a sunny Autumn's day. All you need to add, is some crackers or fresh bread and a beverage of choice. It's super easy to replicate and we can deliver to your door.
CLICK ON THESE LINKS TO FIND THE ITEMS ON OUR WEB STORE
JAMON (SPANISH HAM)
IDIAZABAL CHEESE 250G
Some of American Magic's team members have shown a fondness for our Jamón over the last few months. A number of the crew are Spanish or have spent some time in Spain, and it's a flavoursome reminder of their experiences in the beautiful country.
We wanted to brighten their spirits after their recent setback, so we sent them a Bellota Ibérico Jamón to enjoy. They were very thankful and sent us some great pics to share with you.
Our delicious air cured meats are best shared.
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1. Sourdough baguette
2. 1/4 c extra virgin olive oil
3. Parsley - finely chopped
4. Freshly ground black pepper
5. L’Escala anchovies
Toast or grill baguette. Mix parsley with olive oil and set aside. Slice tomatoes and place on sourdough, put an anchovy on top, garnish with parsley and olive oil and lastly add the black pepper. Delicious and ready to eat!
]]>Did you know that many of our charcuterie products are made from Iberian Pigs? Check the website description or product label to find out.
Iberian Pigs are an ancient Mediterranean breed of pigs that have been farmed for millennia in a free range manner in specially designated areas including National Parks on the Iberian Peninsula. The stocking rate is around one pig per five acres of oak fields.
The characteristics of this breed offer unique iberico products. The pig has a natural ease for shepherding, an outstanding metabolism and grazes on acorns.
Very few animals have a phisiology that enables them to infiltrate fat in their muscles, a characteristic that allows their meat to be one of the finest and most recognised foods in the world.
Iberian Pigs are unmistakable due to their very dark colour, lack of fur, thin legs, black hooves, long snout and floppy ears.
Iberian Pigs are born and grow up in fields, known as “The Dehesa” an ideal natural environment, which consists of extensive areas of forest with holm-oak, gall oak, and cork oak woodlands.
Grazing in vast fields allows the Iberian Pig to physically develop in a stress-free environment, without the need to put them into stables.
Spain has more than half of the world's oaks, and it's there, that the Iberian Pig eats only acorns and grass during the last 5 months of the fattening process.
These animals move freely in the pasture, a fact that contributes significantly to the formation of their muscles. This means that they acquire a perfect ratio of meat and fat, making their produce recognised as one of the most delicious foods in the world.
Click here to shop and taste the celebrated meat for yourself.
CREDITS: Photos and video from Barcelona Deli producer estates.
Photos supplied by Calderon y Ramos
Video supplied by España e Hijos showing the pigs in “montanera” eating acorns in autumn-early winter.
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Freedom from hunger and thirst | |
Freedom from discomfort | |
Freedom from pain, injury and disease | |
Freedom from fear and distress | |
Freedom to express normal behaviours |
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The best ways to store charcuterie are:
Cured meats which are vacuum packed and sealed will keep for a long time in the fridge.
Once the vacuum pack is opened, cured meats should be covered with cling wrap and eaten within two weeks or so, as the fridge has a dehumidifying effect and will dry the meats out over time.
Vacuum packed cured meats can be stored in the freezer for several months.
Keep pre-sliced packs in the fridge. If the packet is unopened, store it in the fridge up until the best before date.
Once the packet is opened, it is best to store slices in an airtight container in the fridge for 1-3 days.
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Three options available to help with your Tapas and Cheese Board needs!
Checkout the website now for more information. Links in the description!
]]>We are opening with an initial range of products, but big plans are underway to increase this range to include items such as olive oil, tapenade, olives, wine, cava, anchovies and MORE - as well as a line of NZ produced products that are complementary of the Spanish flavors!!! We love Spain and we love local too!
Watch out for regular updates on Barcelona Deli’s Facebook and Instagram
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