HAMS & SAUSAGES

The Salting of Iberian Ham

From winter to autumn, what are the different stages in the salting of Iberian ham? With the rhythm of the seasons, each stage is controlled according to the weight of the hams, the weather, and the expertise of the curing masters.
>> Learn more

List of available products:

• Bellota and serrano Ham
• Shoulder ham
• Loin
• Chorizo
• Spanish extra virgin oliva
• Artisanal preserves

Tips for buying ham or cold cuts:

We sell Spanish cured meats produced in the regions of Jabugo, Los Pedroches, and Trevélez. These designations represent a mark of quality based on impeccable traceability and labeling, combined with traditional know-how. The ham produced there has been submitted for inclusion in the gastronomic heritage of humanity.
We work with small local producers who strive to prioritize quality above all, family businesses in which we place our full trust.

To better understand ham culture in Spain: read our article on PDO and PGI

Whether you are a simple enthusiast, a gourmet, a restaurant professional, a connoisseur or a gastronome... you love Spanish cured meats but don’t know what to choose between Serrano ham, Ibérico ham from bellota or cebo… whole, boneless, or sliced… you hesitate.

Discover our selection of Andalusian olive oils:  

Produced in the south of Spain, the oils we have chosen all have a denomination of origin: Baena (Córdoba) and Sierra Mágina (Jaén) and have the AOVE label (for Aceite de Oliva Virgen Extra, HOVE in France), i.e. only from first cold pressing, after extraction by mechanical processes, without the use of chemical products. The quality can then vary according to criteria such as the time spent between harvesting and pressing (no more than 24 hours for those of our producers) or whether or not the olives that have already fallen to the ground are picked. Discover our AOVE oil selection