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Spanish Ham

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The Bellota Iberian spanish Chorizo is made with a carefully selected mixture of pork meat from iberian pata negra bellota pigs. Seasoned with salt and red natural pepper and put it to dry slowly. Delicious dry-cured iberian sausage with strong flavour and reddish characteristic colour. It comes in two pieces and vacuum packed so that you get its full...

The Bellota Iberian spanish Chorizo is made with a carefully selected mixture of pork meat from iberian pata negra bellota pigs. Seasoned with salt and red natural pepper and put it to dry slowly. Delicious dry-cured iberian sausage with strong flavour and reddish characteristic colour. It comes in two pieces and vacuum packed so that you get its full...

18,48 €

The Bellota 100% Ibérico "Pata Negra” Shoulder DO Guijuelo (Salamanca) is the product of highest quality with over 24 months curing time. These shoulders have been cured in the area of Guijuelo (Salamanca) where the characteristic climate makes them have very mild flavor, slightly sweet and with fruity aromas. Its flesh goes from deep red to pinkish...

The Bellota 100% Ibérico "Pata Negra” Shoulder DO Guijuelo (Salamanca) is the product of highest quality with over 24 months curing time. These shoulders have been cured in the area of Guijuelo (Salamanca) where the characteristic climate makes them have very mild flavor, slightly sweet and with fruity aromas. Its flesh goes from deep red to pinkish...

14,18 €

The Iberian Spanish ham (Cebo de Campo) is the back leg 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 24 months.  These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

The Iberian Spanish ham (Cebo de Campo) is the back leg 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 24 months.  These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

256,55 €

The boneless Iberian shoulder ham (cebo) is the best option to enjoy at home the best iberian  pata negra shoulder ham with no bone nor fat. Easy to cut, easy to store. The traditional production process and the curing time for more than 18 months make an outstanding product among the Iberian shoulder hams.Presented in 2 halves separately vacuum packed.

The boneless Iberian shoulder ham (cebo) is the best option to enjoy at home the best iberian  pata negra shoulder ham with no bone nor fat. Easy to cut, easy to store. The traditional production process and the curing time for more than 18 months make an outstanding product among the Iberian shoulder hams.Presented in 2 halves separately vacuum packed.

79,36 €

The Bellota 100% Pure Iberian Ham DO Jabugo (Huelva) "Pata Negra" Summum sliced is a ham of the highest quality with a 3-year curing time. These hams are cured in the area of Jabugo (Huelva). This area has warm summers, making hams of strong flavor and juicy texture. Their meat has colours from deep red colour and transparent white fat.It's a...

The Bellota 100% Pure Iberian Ham DO Jabugo (Huelva) "Pata Negra" Summum sliced is a ham of the highest quality with a 3-year curing time. These hams are cured in the area of Jabugo (Huelva). This area has warm summers, making hams of strong flavor and juicy texture. Their meat has colours from deep red colour and transparent white fat.It's a...

21,09 €

The cured smoked cheeseRoncal Ardiona is made with sheep raw milk from and smoked in the valley of Roncal in the Pyrenees of Navarra.Intense flavor and personality, ideal when combined with sweet flavors such as jam or quince. Approximative weight: 220 gr.

The cured smoked cheeseRoncal Ardiona is made with sheep raw milk from and smoked in the valley of Roncal in the Pyrenees of Navarra.Intense flavor and personality, ideal when combined with sweet flavors such as jam or quince. Approximative weight: 220 gr.

4,71 €

The Professional Ham Holder with Rotating Grip Jamotec is the ideal utensil for cutting hams and shoulders, this fantastic ham holder has a broad base of solid beech wood which provides great stability and strength. It also incorporates a rotating grip system which allows easy clamping in any position and makes it really easy to turn the hams and...

The Professional Ham Holder with Rotating Grip Jamotec is the ideal utensil for cutting hams and shoulders, this fantastic ham holder has a broad base of solid beech wood which provides great stability and strength. It also incorporates a rotating grip system which allows easy clamping in any position and makes it really easy to turn the hams and...

241,82 €

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...

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...

7,73 €

The 100% pure ibérico Bellota Shoulder 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" (shinbone) is...

The 100% pure ibérico Bellota Shoulder 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" (shinbone) is...

177,55 €

The Iberian Spanish ham (Cebo de Campo) is the back leg 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 24 months.  These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

The Iberian Spanish ham (Cebo de Campo) is the back leg 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 24 months.  These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild...

245,70 €

The soushed yellowfin tuna Yurrita is a delicious product obtained from the yellowfish, also well-known as “Yellow Fin or Thunnus Albacares”. The size of those fishes may exceed the 230 cm long and 200kg. Its meat is firm and light brown coloured. We advice to consume it at ambient temperatura, perfect for salads and appetizer with grilled or fresh bread...

The soushed yellowfin tuna Yurrita is a delicious product obtained from the yellowfish, also well-known as “Yellow Fin or Thunnus Albacares”. The size of those fishes may exceed the 230 cm long and 200kg. Its meat is firm and light brown coloured. We advice to consume it at ambient temperatura, perfect for salads and appetizer with grilled or fresh bread...

2,68 €

The Bellota 100% Ibérico "Pata Negra” Shoulder DO Jabugo (Huelva) is the product of highest quality with over 24 months curing time. 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. It is an exceptional...

The Bellota 100% Ibérico "Pata Negra” Shoulder DO Jabugo (Huelva) is the product of highest quality with over 24 months curing time. 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. It is an exceptional...

14,18 €

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...

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...

8,77 €

The boneless Iberian ham (cebo) is the best option to enjoy at home the best iberian pata negra ham with no bone nor fat. Easy to cut, easy to store. The traditional production process and the curing for more than 24 months make an outstanding product among the Iberian hams.Presented in 3/4 pieces separately vacuum packed.

The boneless Iberian ham (cebo) is the best option to enjoy at home the best iberian pata negra ham with no bone nor fat. Easy to cut, easy to store. The traditional production process and the curing for more than 24 months make an outstanding product among the Iberian hams.Presented in 3/4 pieces separately vacuum packed.

193,45 €

The Sobrassada (majorcan sausage) Superior IGP La Luna, is the selection of best meat pig from Majorca island, feed with natural products.  The meat is combined with the best paprika and sea salt, and after the optimal period of curing, get the best sobrassada (majorcan sausage) able to satisfy the most discerning palates.

The Sobrassada (majorcan sausage) Superior IGP La Luna, is the selection of best meat pig from Majorca island, feed with natural products.  The meat is combined with the best paprika and sea salt, and after the optimal period of curing, get the best sobrassada (majorcan sausage) able to satisfy the most discerning palates.

7,18 €

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.


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

We are experts in iberico Pata Negra ham & Spanish sausages

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