Western European Cured Hams

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

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

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

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

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

Jambon de Bayonne is a dried pork ham from south-western France that matures for at least seven months and is salted using salt from the Adour river basin. During the maturation process, the ham gets tender and develops its distinctive ar... 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

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

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

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

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

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

Jambon noir de Bigorre is a cured ham made with pork from purebred Gascon Noir de Bigorre pigs. The lean meat has a deep red color, while the fat can have a slightly pinkish hue. Jambon noir de Bigorre is soft and tender, not ove... 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

One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, produced ever since the 1300s in the small village of Saint-Rhémy-en-Bosses nestled at an altitude of 1,500m in the Gran San Bernardo Valley... READ MORE

Here in the mountainous Umbria, a region rich in oak forests where the tradition of pig breeding and meat curing dates back to the Roman times, it is said that a good prosciutto needs to 'live through at least one winter and one summer'. This vari... 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

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

Jambon de Vendée is a smoked, cured and boneless ham made from pig's meat in the French region of Vendée. The pigs used to get the final product are reared in the open air where they roam freely. The ham is hand rubbed with ... 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

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

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

This variety of prosciutto comes from the small northern Italian village of Sauris di Sotto, settled in the region of Friuli-Venezia Giulia. All Sauris hams must come from the Large White, Landrace and Duroc pig breeds. Unlike ot... 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

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

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

Jambon du Kintoa is a renowned dry-cured ham made with pork meat coming from free-range pigs, known as pie noir du Pays Basque. Salted with dry salt from Bassin de l'Adour, and dried for a minimum of 17 months, jambon du Kintoa i... READ MORE

Jambon de l'Ardéche is a dry-cured ham made from the hind leg of a pig, produced in the mountainous Rhône-Alpes region in France, with favorable cold air and temperature conditions. It holds a minimum weight of 8,5 kilograms... READ MORE

Named after the town of Carpegna, settled in the province of Pesaro e Urbino in the Marche region, this variety of an Italian dry-cured ham is produced by using pigs born, raised and slaughtered exclusively in the regions of Marche, Lombardy and E... 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

Jambon sec des Ardennes and Noix de Jambon sec des Ardennes are pig's meat hams that are dried and rubbed with salt containing special flavorings, spices (including juniper berries) and sugar, produced in the French region of Ard... 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

This prosciutto originates from the provinces of Padova, Vicenza and Verona in the Veneto region, where techniques for preserving and processing pork were known and widespread as far back as Pre-Roman times. It is mainly produced in the Po valley ... 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

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

Santana da Serra ham is made using pork taken from Alentejo breed pigs, which are raised outdoors and feed on a diet consisting of wild herbs and cereals. Santana da Serra presunto is made of thigh meat, while paleta is ... 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

Prosciutto cotto triestino or Cotto Trieste is a traditional cooked ham originating from Trieste in the Friuli-Venezia Giulia region. This ham is made from pork legs and its main characteristic is that it's left on the bone, which is cons... READ MORE

The municipality of Melgaço, strongly influenced by the Minho river, is a must for all lovers of great food. The region's cuisine, while simple, is exceptionally delicious. In addition to the region's excellent wines, one of its most famous... READ MORE