The game and orza pantry in our collection of canned meat

Preserved meat has a tradition in Spain far older than the tin: the orza (an earthenware crock of meat kept in lard), escabeche and confit were born to keep the pig slaughter and game all year round. In this selection of canned meat you will find that traditional cooking, from La Alacena, La Abuela Cándida, La Ermita, Etxenike, Imperia and other artisan houses.

Game in escabeche

It is the star of the collection. Red partridge and quail are cooked whole and preserved in an escabeche of oil, vinegar, bay leaf and pepper, which keeps them juicy and gives them that characteristic sharp note. La Alacena's free-range red partridge, La Abuela Cándida's and La Ermita's boned or supreme quails are among the most sought-after tins in the shop.

Choose your tin

• Game in escabeche: red partridge, quail and poussin.
• From the orza: La Alacena's pork loin and longaniza sausage, preserved in their own lard as was done after the slaughter.
• Meat stews: pork and beef cheeks, pig's trotters, chicken drumsticks, wild boar stew and stewed snails.
• Spoon dishes: fabada, tripe, Galician cocido and Asturian pote. You will find them all in ready meals with meat.
• Foie gras and pâtés: duck and goose foie gras from Imperia and pâtés from Etxenike, gathered in foie gras and pâtés.

Before serving

Escabeche at room temperature, with its own juice and bread. Stewed and orza meats, warmed in a pan. And if you are looking for cured charcuterie, see our collection of Iberian charcuterie.

Add your favourite tins to the basket and receive them in 24-48 hours.