From the field to your table

Ingredient guide

A practical guide to choosing each ingredient, enjoying it at its seasonal best and making the most of its flavour.

Nuestra despensa

Ingredients to discover

913 ingredients available

Todo el año

Belly-area beef cut with connective tissue suited to long braises.

All year round

Young goat meat with a delicate flavour, used in stews and roasts. It is not lamb.

All year round

Concentrated stock for stews, usually salty and variable in composition.

All year round

Raw pork leg meat; not cured or cooked ham.

All year round

Partially cooked fatty duck or goose liver, firm enough to slice. Not fresh foie gras or generic pâté.

All year round

Small fresh oily fish; distinct from sardines in oil.

All year round

Brown seaweed in long strips, usually sold dried, with a marine flavour.

All year round

Salt-cured tuna belly, known as tonyina de sorra in Valencian titaina.

All year round

Dry biologically aged wine used to add aroma to sauces.

All year round

Dry rectangular biscuits for chilled layered cakes; piece weight varies.