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Monday 7am - 4pm Tuesday 7am - 4pm Wednesday 7am - 4pm Thursday 7am - 4pm Friday 7am - 3pm

Mevalco

Mevalco import exceptional Spanish artisanal & gastronomic products & ingredients. We deliver throughout the South West, London, Midlands & Wales.

15/10/2026

Spotted: Mevalco anchovies at Ardor, St Ives!
Lovely to see our anchovies pictured alongside William Sitwell’s recent review of Ardor in The Telegraph with the Mevalco name proudly on show.
Congratulations to the Ardor team. A little taste of Spain on the Cornish coast!
https://www.telegraph.co.uk/food-and-drink/restaurants/william-sitwell-ardor-st-ives/

24/09/2026

Arotz Porcini

With one of Spain’s longest wild mushroom seasons, Soria is a haven for porcini lovers. These ceps are foraged by licensed locals (people like teachers, farmers, and shopkeepers) who know the land and gather out of passion, not profession. They're paid a fair price for what they collect out of love for the craft.

Frozen in seconds using nitrogen the same day they’re picked, there’s no crystallisation and the texture remains intact. Available whole, sliced, or in chunks, ready for proper caramelisation.

18/09/2026

Naturuel's Pork Belly

From Teruel, where Naturuel has built a production model that keeps much of the process close to home.

The cereals used to feed their pigs come from Teruel and the surrounding area. Once that feed has done its job, the organic waste is returned to the fields as natural fertiliser, while other waste is used to generate energy. A circular approach that links the region’s agriculture, livestock and food production together.

And then there’s the pork itself.

Naturuel Pork Belly, covered by the IGP Cerdo de Teruel, with the intramuscular fat, tenderness and juiciness you want from a good belly.

17/09/2026

What a win.

We couldn’t be happier for Natalia, Jorge and the Entrepeñas family, whose extraordinary Wagyu Beef Ham has been crowned 2026 Supreme Champion at the Great Taste Golden Forks, as well as taking home the Golden Fork from Spain.

This one feels particularly special to us. We have worked with Natalia and her family for many years, and we’ve seen first-hand the passion, craftsmanship and determination behind Entrepeñas.

Now in its third generation and led by women, the family business is based in a tiny mountain village in León, some 1,200 metres above sea level, where it combines generations of tradition with a constant drive to innovate. And while Natalia plays a hugely important role in the business, her brother Jorge has been the driving force behind the development of its remarkable Wagyu cecina.

Businesses like Entrepeñas matter far beyond the exceptional food they produce. They help sustain remote mountain communities, create opportunity and keep skills, traditions and livelihoods alive in places that might otherwise struggle to survive.

So seeing Natalia, Jorge and the family receive the Supreme Champion title on such a huge stage was a very proud moment. And we were delighted that Mevalco’s Sam Sohn-Rethel and Cesar Garcia were there to celebrate with them as part of the winning team.

An incredible achievement for an incredible family and a wonderful moment for León and Spanish gastronomy.

16/09/2026

Butifarra del Perol

From Salgot, a Catalan classic: Butifarra de Perol.

Traditionally made in the perol - a large cooking pot where different parts of the pig were cooked together - this style of butifarra has its roots in Catalonia’s long-standing nose-to-tail cooking traditions.

Salgot’s version is a rich, cooked pork sausage with a particularly melosa and unctuous texture. It works beautifully grilled or fried, esparracada with beans or mushrooms, or simply spread onto toasted bread.

A proper Catalan speciality, and another example of the regional food traditions we look for at Mevalco.

04/09/2026

Last month, we were talking about Rooftop Smokehouse’s Chicharrón and the story behind the people making it. Now, we’re introducing another standout from their range: Black Angus Pastrami.

Most of us know pastrami piled high in a great sandwich, and rightly so. But slice this one thinly, serve it at room temperature and put it on a charcuterie board, especially with their fermented b**r mustard, and you might start to think about it differently. It has the kind of complexity that deserves to sit alongside some seriously good cured meats.

In a sandwich? Absolutely.

On a charcuterie board? Without question.

26/08/2026

A smarter side of Serrano.
Torre de Núñez DEDUROC is a 2.5kg boneless half of Jamón Serrano, neatly trimmed and ready straight for the slicer.
Cured for at least 14 months in Lugo, Galicia, it combines over 60 years of curing expertise with select Duroc heritage. The result is exceptional fat infiltration, sweet flavour notes, and authentic Serrano character. Proudly wearing the Galicia Calidade badge.
For a busy kitchen or deli counter, it bridges artisan produce with pure workflow logic: zero prep time, no bone to carve around, and no waste.

13/08/2026

Three ingredients. A perfect bite. It’s been a great summer for an aperitivo: long, warm evenings, plenty of sunshine - and last night, an eclipse. A tray of Pujadó Solano Gildas brings together anchovy, piparra and olive in one classic Spanish bite. Pujadó Solano have been curing anchovies since 1984, rooted in the traditions of Spanish Amchovy capital, Santoña. We like them with Padró & Co. Rojo Clásico Vermouth - rich and aromatic, with Mediterranean botanicals, cinnamon, clove and wormwood, finishing with a gentle herbal bitterness. The eclipse gave us last night’s spectacle. Tonight, the Gildas and Vermouth can take centre stage. &Co

07/08/2026

Together with her husband Paco, Silvia founded Quesos y Besos in Jaén, combining four generations of goat farming heritage with innovation and craftsmanship.

With a background in science and a passion for traditional cheesemaking, Silvia created Olavidia - a goat's cheese that has a distinctive ash coating that runs through the curd, with a silky, almost spoonable texture that has achieved global recognition, including World Champion Cheese at the World Cheese Awards in 2021.

We’re proud to bring Quesos y Besos to chefs, cheesemongers and delis across the UK.

31/07/2026

Missing the smoked meats and charcuterie they had enjoyed in the UK, British chef Buster Turner and his Catalan wife Carla Rodamilans built a homemade smoker from an old w**e barrel on the rooftop of their Barcelona apartment. This passion project became Rooftop Smokehouse.

Today, they transform a prime pork belly into a delicate whole-muscle charcuterie cut - a riff on the classic Chicharrón de Cádiz, cured in aromatics and gently smoked.

Inspired by Cadiz, made in Barcelona and selected by Mevalco.

Address

Unit 4, Point 4, Distribution Centre Second Way, Avonmouth
Bristol
BS118DF

Opening Hours

Monday	7am - 4pm
Tuesday	7am - 4pm
Wednesday	7am - 4pm
Thursday	7am - 4pm
Friday	7am - 3pm

Website

http://www.mevalco.com/

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