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

Mevalco

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

03/11/2026

Chorizo Vela de Bellota has a shorter curing period of around 45 days, resulting in a firm texture and a more balanced, restrained flavour that retains the character of Iberian pork. Fino’s exceptional dryness cuts through the richness of the meat, while its saline and mineral notes complement the seasoning. Its bright character refreshes the palate, ready for the next bite.

Ibéricos FISAN

02/11/2026

Few ingredients capture the season quite like porcini mushrooms. These ceps from Soria bring earthy umami depth, which resonate with the hazelnut and toasted-wood notes of Amontillado, with cigar-box aromas lingering on the palate.

The same Sherry finds a natural counterpart in Teruel Duroc pork tomahawk. The richness of the meat and the concentrated flavour of porcini are balanced by the delicate salinity of Galician white clams, adding freshness and contrast to the dish.

30/10/2026

Beyond what’s in your glass.

The right pairing can change everything. A flavour comes into focus. A contrast finds its balance. An ingredient reveals something you hadn’t noticed before.
When exceptional Sherry meets exceptional produce, the result can be something neither could achieve alone.

This International Sherry Week (2-8 November), we’re joining our friends at Bodegas Barón to explore seven distinctive Sherries alongside some of Spain’s finest ingredients; from the delicate character of carabineros to the depth of cured meats and the rich texture of suckling pig.

Seven Sherries. Seven pairings. New perspectives on the plate.

Morgenrot Vinos de Jerez Sherry Wines

28/10/2026

A few moments from our recent visit to Conxemar, one of Europe’s leading seafood trade fairs in Vigo, Galicia, where our team caught up with our friends at Conservas El Viejo Pescador.

Great conversations, familiar faces and time spent with the amazing producers behind the products we work with.

21/10/2026

Today is the very first day of harvest, and our friends at O-Med in Granada are pressing NOVO - their exceptional Spanish "Novello" Extra Virgin Olive Oil. This is the ultimate seasonal luxury. It is the very first press of the harvest. Because the olives are picked young and rushed straight to the mill, the oil is vibrantly green, intensely grassy, wonderfully peppery, and packed with antioxidants.

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.

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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