Spanish deli essentials heat up summer shelves

From premium conservas and pulses to Iberian charcuterie and sharing plates, the Spanish deli space is balancing the delivery of a genuine taste of Spain with broader consumer food trends.

“Spanish deli staples that combine authenticity, convenience and health credentials are performing particularly well,” Harriet Stanford, Marketing Manager at Brindisa, a Spanish food specialist, told Speciality Food.

Retailers are also looking to capture consumer interest in grazing, aperitivo and elevated at-home dining, as they’re keen to tap into occasion eating. Artisan products with real character are growing in popularity as consumers look for authentic foods that make everyday meals feel a little more special.

Ultimately, shoppers want great ingredients that are full of flavour and made for sharing. “What resonates most with shoppers is the simplicity of Spanish food,” Benjamin Casey, Trade Account Executive at Delicioso, a Spanish food and drink importer and distributor,  told Speciality Food.

Pulses, premium conservas, olives and charcuterie are increasingly becoming staples in shopping baskets. “Consumers are turning to these products as simple ways to elevate everyday meals and create informal sharing occasions at home,” says Harriet.

Spanish staples are here to stay

The core essentials remain the same: extra-virgin olive oil, Iberian ham, Manchego and other Spanish cheeses, Cantabrian anchovies, and Spanish olives.

“These are the products UK shoppers already associate with Spain and trust for quality—they’re the anchor of any Spanish deli section,” a spokesperson for Foods and Wines from Spain (ICEX) in the UK, a Spanish government agency, told Speciality Food.

In spring 2026, premium British supermarket chain Waitrose launched a range of No.1 sharing plates, including Spanish favourites such as No.1 Serrano Ham and Manchego Croquetas and No.1 Patatas Bravas with Garlic Aioli. “[They] have been two of the most popular with customers being able to recreate an authentic tapas experience at home,” Hayley Bland, Deli Buyer for Waitrose, told Speciality Food.

Retailers are responding to shoppers’ demands for tapas at home by expanding their Spanish offerings. They’re moving beyond individual ingredients to include ready-to-eat, sharing and meal-solution formats.

The key for independent retailers is to explore food trends and analyse how their customers shop. As consumers become more interested in authenticity and quality, working with smaller artisan suppliers becomes more prominent. “Some of the most exciting products come from family-run businesses that have been perfecting their craft for generations,” Benjamin shares.

Bringing those products and stories to UK retailers is central to stocking Spanish deli essentials. It helps retailers offer something a little different while staying true to the quality, craftsmanship and passion that Spanish food is known for.

Pulses: the healthy Spanish pantry staple

Spanish pulses and legumes—chickpeas, lentils, “alubias” (giant butter beans)—are increasingly sought after for their quality and versatility. They also tie into wider consumer interest in healthy, plant-forward, slow-cooked food.

Pulses are a standout category, driven by growing consumer awareness and interest in gut health and fibre-rich foods. Perelló‘s new tinned butter beans and chickpeas aim to offer shoppers premium-quality products typically found in jars in a convenient, recipe-friendly format. Navarrico’s jarred range boasts pulses larger than most on the market, appealing to discerning food lovers.

Brindisa has seen growth in dried pulses, such as its Epic range, attracting shoppers seeking value and versatility. Through the UK Food Foundation’s campaign “Bang in some beans”, the stockist aims to increase bean volumes by 30% by 2028. “[We] are seeing a definite increase in interest across this category,” Harriet details.

Conservas take centre stage

More people are discovering Spain’s fantastic seafood offering, particularly conservas.“Gourmet tinned seafood, or ‘conservas’, has moved from a niche category to a genuine trend,” said Foods and Wines ICEX spokesperson.

Premium tinned fish is another growth area within the Spanish deli space. Sales of Ortiz tuna and anchovies continue to grow year-on-year at Brindisa, while Nardin anchovies attract consumers looking for chef-quality conservas to enjoy straight from the tin. “This reflects wider demand for affordable luxuries and elevated at-home dining experiences,” Harriet says.

Mussels, cockles, bonito and octopus in high-quality tins are becoming staples of at-home aperitivo culture, helped by the broader “canned fish is cool” movement across UK food media. Products such as boquerones, anchovies, tuna and sardines are finding their way into more shopping baskets as consumers appreciate the quality, flavour and versatility they bring.

Shoppers are becoming more adventurous in their food choices, with seafood a prime example. Whether it’s a plate of boquerones shared with friends or a tin of exceptional seafood served simply with crusty bread, these products make it easy to enjoy authentic Spanish flavours at home.

Delicioso has certainly noticed that shift and the seafood sector’s ability to generate excitement among consumers. “Demand for Spanish seafood has grown so much that we’ve expanded our offering by bringing additional brands into the range, giving retailers even more choice,” said Benjamin.

Aperitivo, grazing and the rise of easy entertaining

Spanish food naturally fits the growing appetite for grazing and informal entertaining. “Deli offers the perfect selection for the ever-growing popular picky tea,” says Hayley. Waitrose has recently launched its own-label Tortilla With Mediterranean Vegetables as part of its 3-for-£8 deal.

The ongoing popularity of grazing occasions and aperitivo culture helps ensure olives and pickles remain a deli staple. Perelló olives are strong performers for the Spanish food retailer Brindisa, as consumers recreate restaurant-style sharing experiences at home. “We’ve seen significant growth for Perelló lines year-on-year,” Harriet shares.

Spanish cheeses, charcuterie and pickles are go-to products, reflecting demand for easy entertaining options that deliver impact without requiring any cooking. Traditionally cured Ibérico ham and charcuterie, alongside Manchego and other Spanish ewe’s-milk cheeses, continue to appeal to shoppers seeking provenance-led products for sharing boards.

While these firm favourites will always be in season, retailers are stocking new products to deliver that sought-after summer sales surge, all-year-round. They are putting a twist on traditional Spanish flavours, combining interesting ingredients to offer a unique take on Spanish classics.

Artisan vermouth and small-batch cheeses are also gaining traction as shoppers look for more distinctive, story-driven products rather than generic “Spanish” labels.

Brindisa has introduced new additions to its cheese range to reflect shoppers’ desire for craftsmanship, uniqueness and exceptional flavour. These include Arcano, an award-winning Manchego-style goat’s milk cheese; Gredos Goat’s curd, great for Basque Cheesecake; and Tietar Fresh Pressed Cheese, ideal with fig jam or grilled like Halloumi.

“The key themes shaping our assortment are premium yet accessible indulgence, and the continued growth of grazing and aperitivo occasions,” says Harriet.

From tapas to TikTok: Spanish food gets playful

Recreating fun food trends at home is also a big hit with consumers who want to bring a slice of Spain to their sofas. “‘Basque nachos’ are a really popular and fun food trend at the moment,” Hayley shares.

Shoppers are loading up their crisps with different antipasti from olives to pickled veg to Serrano ham and anchovies. These cheese-topped crisps are a huge hit with consumers across retail sales, events and social media.

To appeal to consumers’ love of Spanish cuisine, the key for retailers is to tap into food that feels premium and authentic without being complicated. The future isn’t about replacing Manchego and Ibérico—it’s about expanding consumers’ understanding of what Spanish food can be.