Spain

There is no need for peeling when you’ve got these ready to eat fava beans. Crunchy and addictive, they are a fantastic alternative to nuts and a suitable snack for just about any time. Unconventional and irresistible.

Equally prized for their incredible flavor, buttery Marcona almonds and truffles come together in this luxurious snack. They have the perfect crunch and just the right amount of oil and salt. The almonds are expertly selected for the highest quality.

Known as the “Queen of Almonds,” Spanish Marconas are plump and flavorful. The addition of orange and ginger adds an unexpected, fresh twist to these lightly sweetened and crunchy almonds.

Known as the “Queen of Almonds,” the Marcona is the most precious in Spain and is indigenous to the country. It is sweeter and softer than most almonds. These almonds are peeled, fried in sunflower oil, salted, and tossed with black pepper and lemon to highlight the almond’s flavor, not overpower it. A zesty, perfectly seasoned snack that is ideal for entertaining.

A new sweet twist on supremely crunchy Largueta almonds. They are lightly coated with sugar, honey, and a dusting of cinnamon.

This unexpected mix of nuts, beans, and corn is supremely crunchy and satisfying. It is popular throughout Spain, where big bags of it are sold at outdoor kiosks and bars serve it alongside cold beer. No wonder it’s the ultimate party mix!

Known as the “Queen of Almonds,” Spanish Marconas are sweet, plump, and flavorful with no bitterness. They are prepared in the classic Spanish way: peeled, fried in small batches, and salted. The perfect snack!

These walnuts are fresh, not too sweet, and have an incredibly tempting crunch. They are slowly caramelized using the finest ingredients, resulting in a toasted caramel flavor and a texture that almost melts in your mouth. Downright divine.

This dry cured sausage has been flavored with paprika to give it a bit of a kick. Coarsely chopped Ibérico pork meat is mixed with pork fat to create a sausage superb for tapas. Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives until they reach the desired weight for slaughter.

Salchichón is similar to Chorizo, but has a milder flavor, since no paprika has been added. The flavor of the Ibérico pork shines through for a real treat. Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives until they reach the desired weight for slaughter.