Frequently asked questions

We deliver within Belgium. Shipping costs 6.50 EUR, and is free on orders of 50 EUR or more.

We aim to dispatch within 2 to 5 working days of receiving payment. Delivery times are approximate. The maximum delivery time is 14 days after your order and payment, unless the delay is outside our control.

If an order is delayed or can only be filled in part, we will tell you within 14 days. You can then cancel free of charge, and the refund follows within 14 days.

Yes. As a consumer you may withdraw within 14 calendar days of delivery, without penalty and without giving a reason. Send us written notice by post or email before those 14 days are up. Return postage is at your own cost, and we refund within 8 days of receiving the goods back.

We may refuse a return, or credit only part of it, if the packaging is damaged or the product has been opened. If that happens we will tell you in writing why.

The risk during transport is ours, not yours. Email info@hermanosgourmet.com within 8 days of the invoice date with your order number and a photograph, and we will put it right. The legal warranty of conformity applies.

Bancontact, credit card and PayPal. Online orders are paid before dispatch.

We work with eleven Spanish producers: Agromar, Daveiga, Estilo Kikí, Etxenike, Gueyumar, La Hoja del Carrasco, La Mar de Tazones, Losada, Pago de Valdecuevas, Txumitxa and Victofer. Every product page names the producer it came from.

Ventresca is the belly of the tuna, the softest and most marbled part of the fish. There is only a small amount of it per fish, which is why it is treated as the prize cut. It is usually eaten plainly, at room temperature, with good bread.

Papada is the jowl of the pig, the cheek and throat. From acorn-fed Iberico pigs it is cured like the other Iberico cuts and sliced very thinly.

Cogote is the neck of the tuna, the piece just behind the head. It is a small cut with a firmer bite than the belly.

Sobrasada is a cured sausage soft enough to spread. It is served at room temperature on bread, and is sometimes warmed a little so that it melts.

Bellota is the Spanish word for acorn. It refers to Iberico pigs finished on acorns during the montanera, the autumn and winter months when the oaks drop their fruit.

Bonito del norte is the Spanish name for albacore tuna. It is paler and finer in texture than skipjack, the tuna most often found in supermarket tins.

Piparras are slender green chillies preserved in vinegar. They are mild rather than hot, and are eaten as a snack or alongside tinned fish to cut through the oil.

Unopened, keep them somewhere cool and dry, out of direct sunlight, and check the date on the tin. Once opened, move the contents into a covered container in the fridge and eat them within a couple of days.