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

923 ingredients available

Todo el año

A tender fine-grained cut suitable for medallions or quick-cooking strips. It provides protein and generally has less connective tissue than s…

All year round

Fresh fattened duck or goose liver, distinct from pâté or precooked foie gras. It has an intense flavour, delicate texture and high fat content.

All year round

An offal cut rich in connective tissue that becomes gelatinous with slow cooking. It is often combined with tripe and pepper sauces.

All year round

A pork loin cut usually including bone and a fat edge. It can be pan-seared and finished in sauce; figures refer to edible meat without bone.

All year round

A small bird with a distinctive flavour, roasted whole or braised. Its size makes careful cooking important to avoid dryness; bones are not co…

All year round

Rib meat with fat and connective tissue that needs long cooking to become tender. Figures refer to the edible portion, excluding bones.

All year round

A firm preparation of quince cooked with sugar. Its sweet, slightly tart flavour suits cheese accompaniments and small quantities in glazes.

All year round

Already popped corn without sugar or butter. Its light crunchy structure suits snacks or crushed coatings; it provides carbohydrate and fibre.

All year round

Boneless neck or shoulder meat with connective tissue that softens during braising. It provides protein and variable fat depending on the cut …

All year round

An offal cut with a strong flavour and fine texture, providing protein, iron and vitamin A. It should not be treated like a muscle steak when …