Cured Meat

This variety of Iberian ham is produced with meat coming from acorn-fed Iberian pigs that are either 75% or 50% pure Iberian breed, meaning they have been crossbred with other pigs such as the Duroc breed. As in the case of jamó... READ MORE

Regarded as the most exquisite variety of Iberian ham, or jamón ibérico, this ham is made with the meat of 100% purebred black Iberian pigs that have been roaming freely across oak pastures (Dehesa) and feeding on a... READ MORE

Jamón Ibérico is a unique ham produced both in Spain and in Portugal. It is made from black ibérico pigs who eat a diet of corn, acorns, and other feed, most of them roaming freely across the pastures. As a result, the cured h... READ MORE

Lomo bellota ibérico 100% is a traditional pork loin. This type of pork loin is the most prized of them all because it's made from pure Iberian pigs. The flavor is the most intense of all the varieties and it has the most homogenous fat inf... READ MORE

Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and DurocREAD MORE

Jamón Serrano is a cured ham produced using the traditional methods dating back to Roman times. This ham has a bright pink to purple color and shiny appearance when cut. This ham is made in four separate steps that include salting,... READ MORE

Produced in the hilly area around the town of San Daniele in the province of Udine, Prosciutto di San Daniele is even sweeter and darker in color with a more delicate flavor than in other varieties. In the Friuli-Venezia Giulia region, wh... READ MORE

Known as crème de la crème of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Parma nowadays made only with pigs raised in the regions of Emilia-Roma... READ MORE

Njeguška pršuta is a prosciutto variety originating from the area of Njeguši in Montenegro, hence the name. Pork ham is traditionally salted with sea salt, pressed in order to remove excess liquid, then smoked and dri... READ MORE

Alentejo ham is a regional specialty made from the legs and shoulders of Alentejo pigs produced in the districts of Castelo Branco, Portalegre, Santarém, Évora, Beja, Setubal, and Faro. These areas typically have ho... READ MORE

Named after a village nestled in the Sierra de Aracena y Picos de Aroche Nature Park, in the northern part of the Andalusian province of Huelva, Jabugo is a variety of the popular Spanish Ibérico ham or shoulder ham made from the m... READ MORE

Presunto de Barrancos is a cured ham specialty originating from the small town of Barrancos in southeastern Portugal. Barrancos ham comes from the Alentejo region, which has a Mediterranean microclimate with high summer temperatures, high... READ MORE

The Campo Maior and Elvas ham and paleta are made using pork taken from Alentejo breed pigs raised in the municipalities of Campo Maior and Elvas in Portalegre. These pigs are raised outdoors, feeding on grasses... READ MORE

Vinhais ham is a smoked pork meat specialty made from the hind legs of Bisaro pigs raised in the municipality of Bragança in Portugal. Vinhais presunto is made by first massaging raw cuts of pork to eliminate the internal ... READ MORE

Užička pršuta is a variety of smoked ham that has been traditionally prepared in the mountainous district of Zlatibor, namely in Čajetina, Užice, and Nova Varoš municipalities. This meat specialty came to be known as uži... READ MORE

Guijuelo is a ham or a shoulder from pure-bred pigs of Ibérico breed made in the autonomous community of Extremadura. This ham has an exceptional ratio of sweet and savory flavors that are complemented by nutty and woody notes. It ... READ MORE

Kayserovan vrat Trakiya is raw cured meat that's been produced in Bulgaria for more than 30 years from carefully selected fresh pork collar. This delicacy obtains its flattened shape during the drying and curing phase, when the meat is repeatedly ... READ MORE

This traditional Italian delicacy is made from salt-cured pork belly, which is occasionally spiced with fennel, pepper, or nutmeg. Unlike other similar cured meats, pancetta is not usually smoked, but merely cured and left to dry, usually for mont... READ MORE

This Portuguese cured ham is similar to Spanish jamón and Italian prosciutto. Presunto is a modern continuation of the ancient tradition of curing meat, a process that protects the nutritional value, flavor, and texture of the orig... READ MORE

The salt-cured pork jowl is considered to be one of the fundamental ingredients in Italian cuisine for which there are no proper substitutes. When pressed, guanciale (lit. pillow) has a deep, much richer sweet-savory pork flavor ... READ MORE

Dalmatinski pršut is a cured, smoked, and dried ham that is usually served thinly sliced alongside bread, cheese, or fruit such as melon. Unlike its Italian (prosciutto) and Istrian counterparts, the Dalmatian version of prš... READ MORE

Produced under the same strict laws and traditions since the 15th century, Prosciutto Toscano is made exclusively with pigs born, bred, fattened and slaughtered in Tuscany. All pig legs must be provided with the breeder’s certificat... READ MORE

Suho meso is a Bosnian specialty made by salting, drying, and smoking beef over oak fire. The meat should not be too dry, and it takes a special set of skills and knowledge to make the dish properly. Since it takes special expertise to pr... READ MORE

Jamón de Serón is a ham made exclusively within the municipality of Serón from pigs of Duroc, Large White, Landrace, Blanco Belga, Pietrain or Chato Murciano breed... READ MORE

Manufactured and cured only in the Upper Savinja Valley, this cured meat cut is the most prized delicacy of northeastern Slovenia. Želodec, which translates to 'pig stomach', was named after the tradition of stuffing the animal casings wi... READ MORE

Dehesa de Extremadura is a cured ham and shoulders made of pure-bred Ibérico-pigs meat produced in the provinces of Cáceres and Badajoz. The manufacturing process takes at least 18 months for hams and 12 months for the shoul... READ MORE

The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender ... READ MORE

Lighter in flavor than its heavily smoked Alpine counterparts, but more robust than the delicate Mediterranean prosciuttos, Speck is the most prized food product of the autonomous Trentino-Alto Adige, Italy's northernmost region also know... READ MORE

One of the staple ingredients of Croatian cuisine, Istrian pršut or prosciutto is a traditional cured and dried ham. It is usually served thinly sliced as an entree, alongside some artisanal bread and sheep or goat milk cheese. Its producti... READ MORE

Depending on the exact area of production and its features, this deli meat is often given other names such as Capocollo, Lonza or Lonzino. Many historical sources indicate that Coppa di Parma has been in product... READ MORE

According to earliest historical evidence, the origins of Modena ham date back to the time of Celts and later the Romans whose legions used to stock up on salted pork meat before setting off on military expeditions. Traditionally, this ham is prod... READ MORE

Cecina de León is a cured meat product made from beef sirloin, centre leg, round and stifle. It is traditionally produced in the province of León. The production, which includes salting, curing and drying, can last for more ... READ MORE

Considered to be of the best quality of all the Croatian prosciuttos, Drniš prosciutto is a cured, smoked and dried ham produced in this region since the 14th century. It is scientifically proven that the submediterranean microclimate condi... READ MORE

Jambon sec de Corse is a salted, dry-cured and matured ham made from the meat of the local Nustrale breed of pork, coming from the French island of Corsica, where the soil and climate favorably influence the taste of the meat. Th... READ MORE

Zlatiborska pršuta is a traditional smoked ham hailing from the mountainous region of Zlatibor, and it is usually associated with the village of Mačkat. Following a century-old method of preparation, this meat specialty is typicall... READ MORE

Pastarma govezhda is dried raw meat that has been produced in Bulgaria since the 19th century. The word pastarma is of Turkish origin and means pressed and salted dried meat. Despite production becoming industrialized, the tradit... READ MORE

This Iberian ham variety comes from black Iberian pigs of either 75% or 50% Iberian breed. The difference between this variety and the other two Iberian ham varieties, namely the bellota and the cebo de campo varieties, which are... READ MORE

The recipe for this traditional Italian deli meat has been passed down for generations, and in every country farmhouse, Coppa was considered a special treat, eaten for holidays and other special occasions. Some of those recipes found around the Nu... READ MORE

Pražská šunka is a traditional ham made on the bone, boneless, or tinned, in the Czech Republic. The boned variety must not exceed 10 kilograms in weight and has one side covered with golden yellow skin. The meat is pink and... READ MORE

File Elena is a dried raw meat product made from chilled or frozen pork tenderloin. The name refers to the city of Elena in northern Bulgaria. When the country was a part of the Ottoman Empire, it was almost impossible to sell pork produc... READ MORE

Jambon d'Auvergne is a dried pork ham made from the hind leg, produced in the French region of Auvergne (departments of Cantal, Haute-Loire, Lot, Corréze and Puy-de-Dôme). The ham is dried, salted and matured for at least eig... READ MORE

Dalmatinska panceta is a traditional meat product that can only be produced in Lika-Senj, Zadar, Dubrovnik-Neretva, Split-Dalmatia, and Šibenik-Knin counties. This preserved and cured meat product is made from streaky bacon with its skin on... READ MORE