Buy Spanish ham & iberian cold meat

Our recommendations to make your tastings easier:

• If you are skilled with a knife, don’t hesitate to choose a whole dry-cured ham. It keeps for several months once opened and is perfect for events with many guests.
• For smaller gatherings, and because its weight is considerably lower than that of a ham, the paleta (shoulder) is a very good compromise.
• If you worry about your fingers and are not sure you can slice finely, the boneless ham is certainly the right choice. It is deboned and skinned before being compressed and vacuum packed. It can be delivered in 3 separate pieces. Ideal if you own a slicer.
• For smaller quantities, perfect for enjoying with friends or family, go for pre-sliced cold cuts (vacuum-packed sachets).
• If you would like a varied tasting: choose a tasting pack or make your own selection among ham, paleta, lomo, lomito, chorizo or salchichón.
• Bellota or cebo: both come from Iberian pigs, with the degree of crossbreeding varying depending on the breeder. The main difference is the pig’s diet — exclusively acorns (bellota) from October to March. The price can vary significantly. We remind you that pata negra ham is a mark of quality highlighting the purity of the Iberian pig breed. In short, it is the finest bellota ham, identified since 2014 by a black label.
• The term "Serrano ham" indicates that it is a mountain-cured ham (sierra: mountain). Fans of Bayonne ham or Parma ham will not be disappointed when discovering the Spanish flavor.