Spoon stews with meat in our collection of ready meals with meat

Fabada, tripe, cocido: the great spoon dishes of Spanish cooking are made with meat and slow fire. In this selection of ready meals with meat they come ready, with their compango (chorizo, morcilla and pork belly), their thickened broth and the pulses just right. All you need to do is heat them.

Choose your dish

• Asturian fabada: the Casa Gerardo recipe produced by La Catedral de Navarra, Rosara's, Arbeyal's in an individual jar or one of almost two kilos, and La Ermita's.
• Cocidos and potes: Galician cocido from Cambados, Cantabrian cocido and olla ferroviaria from La Ermita, chickpea cocido from Rosara and Asturian pote with greens and compango from Arbeyal.
• Tripe and offal: tripe with chickpeas from Casa Gerardo, pig's trotters from La Alacena and stewed snails from Rosara.
• Stewed meat: beef cheeks from Arbeyal, beans with beef cheeks or oxtail from Rosara, wild boar stew and beans with confit and foie gras from Etxenike.
• With game: pochas with quail drumsticks, judión with partridge and beans with red partridge in escabeche.

How to prepare them

In a pan over a low heat, stirring without breaking the pulses. A minute's boil at the end so the broth binds. With bread, and even better the next day if there is any left.

If you are looking for canned meat for the aperitif, such as partridge in escabeche or pork loin from the orza, you will find it in canned meat.

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