Spanish Cured Meats

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

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

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

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

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

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

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

Paleta ibérica is a type of Spanish cured ham made from the foreleg of the Iberian pig. It is renowned for its rich, nutty flavor, which is a result of the pigs' diet primarily consisting of acorns. The meat is marbled with fat, giving it a... 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

Botillo del Bierzo is a meat product made by stuffing various cuts of pigs meat, mostly rib and tail meat, into the casing. Botillo del Bierzo is then marinated with garlic and paprika, smoked and cured. It is traditionally produced in th... 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

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

Los Pedroches is a ham or shoulder from purebred Ibérico pigs made in the north of the province of Córdoba. The microclimate and other natural conditions in this region combined with green pasture and the special di... READ MORE

Jamón ibérico de cebo de campo is a variety of Iberian dry-cured and aged ham. It is made with the meat of free-range, black Iberian pigs that are either 75% or 50% pure Iberian breed. What distinguishes this variety of ham ... READ MORE

Jamón de Teruel and Paleta de Teruel are the cured hams and shoulders made of pigs meat from the Duroc, Landrace and the Large White breeds, in the province of Teruel. These hams are usually cove... READ MORE

Paleta serrana is a traditional cured ham made from the foreleg of white pigs. It is known for its slightly milder and less fatty flavor compared to its Iberian counterpart. The curing process for Paleta serrana usually lasts between 7 and 16 mont... READ MORE

Jamón de Trevélez is a cured ham produced in the southeast of the province of Granada. This famous ham has been manufactured in the region of Granada for more than two hundred years and has been recognized for its exceptiona... READ MORE

Lomo de bellota ibérico is a traditional pork loin. This pork loin is made from pigs that have been fed on acorns, giving it an extra flavor. The flavors gain in intensity and they're much better than in most other pork loin varieties. The ... READ MORE

Lacón Gallego is a cured and dried ham produced in the region of Galicia. This type of ham, unlike the jamon, is produced solely from pigs' shoulders. The breeds used in the production of this ham are Celt, La... 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

Lomo de cebo ibérico is a traditional pork loin produced from Iberian pigs that feed on high-quality fodder such as barley. Visually, it can be seen that the loin presents more infiltrated fat than the loins produced from white-coated pigs.... READ MORE

Lomo de cebo de campo ibérico is a traditional pork loin produced from pigs that have been walking through the countryside. This fact makes the pork loins very juicy and tasty. The fat infiltration is also much more uniform than in other po... READ MORE

Lomo embuchado de capa blanca is a traditional pork loin. This pork loin is made from white-coated non-Iberian pigs that have a much lower fat infiltration. It's also bigger in size than those loins obtained from Iberian pigs. The flavor is descri... READ MORE

Lomo de cerdo Duroc 100% is a traditional pork loin. This pork loin is somewhere on the range between the loins produced from white-coated pigs and the loins made from Iberian pigs. It has a higher level of fat infiltration than the one produced o... READ MORE