Ibérico pigs are a unique breed that roam freely in the woodlands of Spain eating acorns and herbs. The meat is then cured and dry-aged for 36 months to develop its delicious nutty and delicate flavour
A platter ideal to share of both hand carved jamón and chorizo Ibérico
Jamón Ibérico de Bellota Montenevado
Hand carved to order 30-month cured, dry-aged and acorn-fed Iberian ham
Jamón Serrano del Consorcio
18-month cured ham
Chorizo Ibérico de Bellota
Iberian dry-cured pork sausage with smoked pimentón
El Muro Tinto Garnacha - Cariñena 750 ml
Soft, fruity, easy-going red with bags of dark berry fruit and just a twist of pepper
Campo Nuevo Tempranillo - Navarra 750 ml
A full-bodied 100% tempranillo with aromas of red fruits
Chivite Baluarte Roble Temp 2014 - Navarra 750 ml
Fresh, very fruity and soft with medium intensity
Tarima Monastrell - Alicante 750 ml
Full-bodied and spicy, bursting with blue and black fruit notes. The ideal tapas red!
Navajas Crianza Tinto 750ml
Morello cherry red with violet highlights and well-balanced
Good to Know
All dishes may contain traces of the following allergens: Wheat; Gluten; Peanuts; Nuts; Sesame Seeds; Celery; Soybeans; Milk; Eggs; Mustard; Lupin; Pork; Mollusc; Crustaceans; Fish; Sulphur Dioxide or Alcohol. Please note that if you are pregnant you may need to take caution when consuming any of the above dishes. For any questions regarding the allergen contents of specific dishes please contact the restaurant directly.
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