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Jamón Ibérico with the D.N.A of a Super Pig

10th October 2016

An introduction to the cured meat of the Iberian pig. The Iberian pig is a very unique animal and has been roaming wild since the cavemen. It is even has an untampered and distinct DNA to the mass-produced pig of the supermarkets. Iberian pigs are categorised into ‘Ibérico’ and Ibérico de Bellota’. Both are bred […]

LESS MILK, MORE COFFEE

21st February 2016

The rise of the Spanish-style “Cortado” and similar drinks, such as the Flat White and the Piccolo, have given people a taste for shorter, stronger coffees. These coffees are typically made with a double espresso, topped with a small amount of steamed milk and served in a glass. Demand for shorter, stronger coffees is demonstrated […]

Bocadillos – Spanish Sandwiches

15th January 2016

Unlike the colossal, heavy sandwiches made popular by U.K high street chains, Bocadillos are not considered much more than a snack in Spain. Bocadillos are bite-sized sandwiches, served along side your coffee in cafeterias and tapas bars throughout Spain . As a humble snack, Bocadillos are served cold and are exquisitely simple too. Bocadillos are […]

The New Tapas Revolution

11th January 2016

Gone are the days of a poorly carved leg of jamón (and by that we mean hacked at), cubes of potatoes covered in cheap chilli sauce masquerading as Patatas Bravas and other Iberian-influenced atrocities. The tide is turning on these indecencies across the U.K. Through a combination of Improved customer knowledge, the rise of Spanish […]

Padrón Peppers

27th October 2015

Padrón Peppers are traditionally grown outdoors in La Coruña, North-West Spain, and are in season from July to October, although the proliferation of of greenhouse production means you can now get them year-round. Picked when small, around 5cm long, they are generally mild, except for the odd one that is smokin’ hot. Miguel You can […]

Spotlight On Sherry Wine.

21st June 2015

If we look back a decade, Sherry was totally ranked as an afterthought or strictly a dessert wine, nowadays, it has a slot on wine lists. This is wine a lot of people are yet to discover. Its complexity and diversity is not reached by any other wine in the world not to forget its […]

An insight into our award-winning Manchego.

23rd March 2015

Our ‘Carpuela’ Manchego cheese is made with raw milk from the Manchega breed of sheep, tended by shepherds in the hills of La Mancha. This healthy free range grazing allows access to a diet of fresh grasses and herbs that adds an unparalleled flavour to the milk. This fresh milk is churned by hand into […]

An introduction to the Iberian Pig and our exquisite Jamón Bellota

12th February 2015

The iberian pig is one extraordinary pig not to be confused with the mass produced pig of the supermarkets. The origin of the Ibérico pig goes back millennia, even to the time of the cavemen who decorated the caves of Spain with their art. These are the original swine of Spain, tamed over the centuries. […]

Finding the right bread for Serrano Manchego

8th December 2014

Bread is at the heart of the Spanish dining experience. Whether it’s part of a snack or full on tapas dining, bread matters! Here at Serrano Manchego, we took our time to find the right supplier. What we were looking for The aim was not only to find fresh locally sourced bread delivered daily. We […]

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