8 Favourite Ingredients from Pratt Schneiders Delicatessen
Made from pork cheek or jowl, Guanciale is rubbed with black pepper and other spices and cured for three weeks until it reduces by 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. When cooked the fat melts away, giving great depth of flavour to the dishes and sauces it is used in. Perfect for Carbonara.
Based just outside of Florence, central Italy, Gerini have been supplying meat and salamis since 1882.
Basque Añana: Salt Flakes - 125g
Harvested through 'solar evaporation' from the Salt Valley of Salinas de Añana in deepest Basque Country Sal de Añana's quality is such that it is used by some of Spain's best most revered chefs and restaurants including El Cellar De Can Roca (Joan Roca), Restaurante Martin Berasategui, Akelarre (Pedro Subijana), Azurmendi (Eneko Atxa), Tragabuches (Daniel Garcia), Dspeakeasy (Diego Guerrero) and Zaldiaran (Patxi Eceiza).
Espinaler - Red Pepper 'appetiser' sauce - 92ml
Still the original recipe developed in the Espinaler tavern in Northeastern Spain, this vinegar based red pepper sauce is traditionally drizzled over fresh or tinned fish or even over salty potato crisps as an aperitif.
The Espinaler was born in 1896, when Miquel Riera i Prat settled in Vilassar de Mar, Barcelona, and opened the Tavern Espinaler. In 1952, Ventureta Roldós created the formula for Espinaler Sauce, a combination of top quality vinegar, red pepper, black pepper and carefully selected spices.
La Pedriza - Cooked Haricot beans - 560g
These cooked Spanish white beans are an extremely versatile cupboard essential. Creamy, sweet and perfectly cooked they are ideal for finishing a thick, warming stew or equally as good rinsed and then warmed in a good olive oil before mixing in some fine quality Tuna.
Based in Chiclana de la Frontera, Cadiz, La Pedriza is a family business that have been working directly with local farmers, lovingly preserving legumes since 1949.
Arbeyal - Morcilla (Blood Sausage) Paté - 100g
Morcilla, a typically Spanish blood sausage made in a similar way to the British black pudding, combined here with bacon and pork into a smooth and rich paté. A must for all blood lovers and a great way to enter the world of Morcilla!
Agromar - Spider Crab (Centollo) Paté - 100g
Incredibly sweet and delicate this paté captures the flavour of the Spider Crab or 'Centollo' perfectly with only salt, pepper and a little tomato and Hake blended in.
Spread on to hot buttered toast or serve with saltine crackers as an aperitif or small tapa.
El Faro: Green Manzanilla Olives Filled With Anchovy - 350g
Picked before being able to mature these 'Manzanilla; variety olives are green, firm, intense and slightly salted then stuffed with Anchovies for a richer flavour. A perfect aperitif or bar snack.
Based in the city of Murcia, South Eastern Spain, Faroliva SL specialise in growing and harvesting olives with experience which goes back over half a century.
pratt schneiders - Yellow Mustard (200ml)
A yellow mustard for those who like their eyes watering, their tongue tingling and their mustard hot! We make our mustard by blending hot yellow mustard powder with punchy white wine vinegar whilst also adding whole yellow mustard seeds to deliver a little extra bite.
Perfect spread over a Pastrami bagel or blended with honey and oil for a punchy honey mustard dressing.