This variety of Iberian ham is produced with meat coming from acorn-fed Iberian pigs that are either 75% or 50% pure Iberian breed, meaning they have been crossbred with other pigs such as the Duroc breed. As in the case of jamón 100% ibérico de bellota, the pigs used in the production of this ham are allowed to roam freely across the oak pasturelands in their final rearing stage, known as the montanera, eating an acorn-based diet until they reach the desired weight for the sacrifice, or the matanza as the Spanish call it. Jamón ibérico de bellota makes for about 13% of the total Iberian ham production and is distinguished by a red label.

Lomo bellota ibérico 100% is a traditional pork loin. This type of pork loin is the most prized of them all because it's made from pure Iberian pigs. The flavor is the most intense of all the varieties and it has the most homogenous fat infiltration.

Vieiras en su concha is a traditional dish originating from Galicia, consisting of scallops served in their shells. The dish is usually made with a combination of scallops, olive oil, onions, garlic, pimentón, white wine, tomato sauce, salt, pepper, breadcrumbs, and parsley.

Jamón Serrano is a cured ham produced using the traditional methods dating back to Roman times. This ham has a bright pink to purple color and shiny appearance when cut. This ham is made in four separate steps that include salting, washing, post-salting, and drying or maturation.

Gambas al ajillo is a popular Spanish appetizer consisting of shrimps that are sautéed in a pan with minced garlic, lemon juice, paprika, and olive oil. The dish is usually consumed as a tapa. It is recommended to garnish gambas al ajillo with chopped parsley and pair it with some crusty bread on the side, which is useful for mopping up the flavorful sauce.

Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically accompanied by roasted potatoes and onions on the side.

Named after a village nestled in the Sierra de Aracena y Picos de Aroche Nature Park, in the northern part of the Andalusian province of Huelva, Jabugo is a variety of the popular Spanish Ibérico ham or shoulder ham made from the meat of the pure-bred Iberian pig or cross-breed of the local Manchado de Jabugo pig, with at least 75 % Iberian blood.

Arroz con bogavante is a traditional rice dish originating from Valencia. This brothy rice dish is usually made with a combination of round rice such as arroz bomba, lobster, fish stock, white wine, shrimps, onions, garlic, bell peppers, tomatoes, paprika, saffron, olive oil, and seasonings.

Gelatinous fish heads known as kokotxas are a key ingredient for this classic Basque dish. Kokotxas usually come from the flashy cheeks (lower part of chin) of hake or cod. The dish is sometimes served in a sauce consisting of white wine, garlic, flour, and olive oil.