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Buy Iberico Bellota, Serrano & Pata negra Jabugo, Guijuelo or Extremadura hams online
We are experts in Pata negra iberico ham, charcuterie, cheese & olive oil
More than 30 years of experience selling Iberico Bellota ham (Pata negra) and Serrano ham in all its formats. Specialists in hams and shoulders acorn-fed and 100% Iberico Pata negra. Maximum quality in each type of ham and shoulder, with good prices.
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Sobrassada (majorcan sausage) of black pig Ecological IGP La Luna
The Sobrassada (majorcan sausage) of black pig Ecological IGP La Luna, is made with organic paprika and pig meat of organic production, raised in Majorca island bred on extensive farms in Mallorca and fed with natural products free from pesticides. With a natural curing process providing an aroma and flavor that make it excellent. We recommend consume...
Bellota 100% pure Iberian Shoulder DO Dehesa de Extremadura - Pata Negra
The Bellota (acorn) 100% pure Iberian shoulder "Pata Negra" - DO Dehesa de Extremadura is obtained from the forelegs of the Iberian pig raised in freedom, being these usually quite large and elongated. These shoulders require considerable curing time, above 24 months. As a result we obtain the product of the highest quality. The color of the flesch is...
Extra virgin olive oil organic DOP Siurana Mas Tarrés (500ml)
The extra virgin olive oil DOP Siurana Mas Tarrés is made from Arbequina olives from organic farming. It is done through a rigorous process that respects the environment and a strict quality control. Characterized by its deep green color. Tasting Note: In nose medium fruity aroma is perceived, highlighting the aromas of green apple and grass with leaf of...
Salchichon from Vic cular Extra Casa Riera Ordeix 300g
The Salchichon from Vic cular extra of Casa Riera Ordeix is a sausage carefully cured and made following the tradition from centuries ago, obtaining the best sausage of Vic. The creation of the recipe of this unique sausage, which has Protected Geographical Indication (PGI) recognition from 2002, has a manufacturing history dating back 160 years ago. The...
Extra virgin olive oil Mas Tarrés, D.O.P. Siurana (500ml)
The Extra Virgin Olive Oil Mas Tarrés DOP Siurana is the result of the cold extraction done to Arbequina olives, is a typical oil well balanced with fruity touch and slightly nutty flavor. The optimal care of olives and hand picking olives in the optimum ripeness, allow to obtain an exceptional quality product. Tasting Note: The smell of green apple and...
Cebo de Campo Ibérico Shoulder, 50% Iberian Breed (sliced)
The Iberian shoulder ham (Cebo de Campo) is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months. These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of...
Pago de los Capellanes, Joven Roble D.O. Ribera del Duero
Elegant and velvety. Color clean and bright cherry. Cheerful and fresh fruitiness, with a refreshing acidity. A great young wine from the Ribera. Tempranillo 100% Selected harvest. For five months the wine rests in French oak barrels. D.O. Ribera del Duero 13,5% Peñín Guide: 90 / Parker List: 89 Designed tapas and fusion cook.
Bellota Iberico Ham "Gran Reserva 4 years" , 50% Iberian breed (boneless) - Center piece
The Iberian Bellota ham "Gran Reserva" is the best option to enjoy at home the best iberian bellota ham with no bone and no fat. Easy to cut, easy to store. This is the best part from a big size exceptional ham which has been cured during more than 42 months. This is the result of a traditional breed Iberian pigs in the fields of Spain where they have...
Bellota Iberico Ham, 50% Iberian Breed
The Iberian Bellota Spanish ham is the hind leg of an acorn fed Iberian pig. Curing time over 36 months for top quality hams. Intense flavour and an incredible aroma with small pink fat layers which helps appreciate better the fabulous texture of this masterpiece. Because we take real care of its long fabrication process, its origin and its free acorn...
Bellota 100% Pure Iberian Ham DO Guijuelo (Salamanca) "Pata Negra" sliced
The Bellota 100% Pure Iberian Ham DO Guijuelo (Salamanca) "Pata Negra" sliced is a ham of the highest quality with a 3-year curing time. These hams are cured in the area of Guijuelo (Salamanca) where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas. Their meat has colours from deep red color to pinkish. Fat is...
Bellota Iberico Ham, 50% Iberian breed (sliced)
The sliced Iberian Bellota Spanish ham is presented in thin slices and vacuum-packed in sachets. This is the easiest way to eat a delicious ham. It can be stored up to 6 months in the fridge or in a cool place. Intense flavour and an incredible aroma.
Professional ham holder Mod. Segovia
Professional ham holder. Adjustable height arm, rotating capacity and sliding V to hold the bottom part. Allows to cut the ham in horizontal or vertical position. Adapted to all sizes of ham.Minimal and useful design. Lacquered wood with nontoxic products. Very hard pine wood. Len: 60cm. Wid: 23cm. Height: 29-39cm. Weight: 5.7 Kg See all the ham holders
100% Ibérico Bellota Shoulder Summum DO Jabugo (Huelva) - Pata negra
The 100% pure ibérico Bellota Shoulder Summum DO Jabugo (Huelva) pata negra is a shoulder of the highest quality, more than 2 years cured. These shoulders are cured in the area of Jabugo (Huelva), where warm summers make hams and shoulders of strong flavor and juicy texture. Their meat colour is deep red and its fat is transparent white. The "caña"...
Information on Iberian ham, Bellota and Serrano
Information about the Spanish ham, the iberian called "Pata negra" and the Serrano. You'll fins curiosities about the breeding of the tipiccal race of Spain, the iberian pig which is called Pata negra because of its black hoof. For further questions contact us here.
Check the different parts of the Spanish ham. You know which is the part more juicy? Or what about the best part to cut the at the end not to dry? What are those white spots in the Bellota iberan ham?
How to buy a good Spanish ham online? : Clarify all your questions about how to purchase a Pata negra ham on the Internet, how to pay, the shipping proces, the delivery, etc
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