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Spanish Ham

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This Frinsa’s ventresca albacore tuna in olive oil 111 gr. is done using the triangular part of the belly’s fish near the head. This product comes from Galician estuaries, guaranteeing a strong flavour and high quality. Its soft texture and intense flavour, as well as the olive oil it contains, makes this product unique. We advice serving it in salads or...

This Frinsa’s ventresca albacore tuna in olive oil 111 gr. is done using the triangular part of the belly’s fish near the head. This product comes from Galician estuaries, guaranteeing a strong flavour and high quality. Its soft texture and intense flavour, as well as the olive oil it contains, makes this product unique. We advice serving it in salads or...

5,41 €

Grape varieties: 55% Xarel·lo, 35% Macabeo, 10% Parellada Aging bottle: average of 36 months

Grape varieties: 55% Xarel·lo, 35% Macabeo, 10% Parellada Aging bottle: average of 36 months

13,98 €

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...

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...

281,68 €
Out of stock

The Ham 100% Ibérico puro Bellota (Jabugo, Huelva) Pata Negra is a ham of the highest quality 3 years 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. The "caña" (Shinbone) is thin and fat...

The Ham 100% Ibérico puro Bellota (Jabugo, Huelva) Pata Negra is a ham of the highest quality 3 years 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. The "caña" (Shinbone) is thin and fat...

325,15 €

The Bellota Iberian Salchichon is a carefully selected mixture of pork meat from iberian pata negra bellota pigs. The mixture is seasoned to bestuffed into a natural pork gut and put it to dry slowly. It comes in two pieces and vacuum packed so that you get its full intact aroma. Total weight of 1.1 Kg.

The Bellota Iberian Salchichon is a carefully selected mixture of pork meat from iberian pata negra bellota pigs. The mixture is seasoned to bestuffed into a natural pork gut and put it to dry slowly. It comes in two pieces and vacuum packed so that you get its full intact aroma. Total weight of 1.1 Kg.

16,80 €

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 bud Fuet of Vic Casa Riera Ordeix is a cured sausage elaborated as it was done centuries ago, following the tradition of the best bud fuet of Vic and choosing the highest quality pork meat. It is a fuet of exceptional quality and outstanding aroma and flavour. With intense flavour and elaborated with natural products, this fuet of Vic is made and...

The bud Fuet of Vic Casa Riera Ordeix is a cured sausage elaborated as it was done centuries ago, following the tradition of the best bud fuet of Vic and choosing the highest quality pork meat. It is a fuet of exceptional quality and outstanding aroma and flavour. With intense flavour and elaborated with natural products, this fuet of Vic is made and...

4,53 €

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...

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...

15,41 €

The Iberian cebo ham is the hind leg of an Iberian pig. Traditional production process and curing period for more than 24 months, makes our ham a top quality one in its type. (Types of Spanish ham) This ham is so special because the Iberian breed of the pork and its drying process. Its flavour is strong and juicy with a fruit touch. We select the hams in...

The Iberian cebo ham is the hind leg of an Iberian pig. Traditional production process and curing period for more than 24 months, makes our ham a top quality one in its type. (Types of Spanish ham) This ham is so special because the Iberian breed of the pork and its drying process. Its flavour is strong and juicy with a fruit touch. We select the hams in...

188,36 €

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 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 €

Ester Solé Extra Virgin Olive Oil (olis solé) has the P.D.O. Siurana and has been made with 100% Arbequina olives. It is an extra virgin olive oil of high quality, perfect for a daily use. The olive extraction system is the continuous process with two phases, or also called pieralisi. Ester Solé olive oils (Olis solé) are made in a traditional way,...

Ester Solé Extra Virgin Olive Oil (olis solé) has the P.D.O. Siurana and has been made with 100% Arbequina olives. It is an extra virgin olive oil of high quality, perfect for a daily use. The olive extraction system is the continuous process with two phases, or also called pieralisi. Ester Solé olive oils (Olis solé) are made in a traditional way,...

29,55 €

The Bellota Iberian Spanish shoulder ham is one of the finest dishes from Spanish gastronomy. It comes from an iberian pig fed with acorn in freedom around the pastures. Its's curing time over 24 months is one of the reasons of its exellent taste. An intense flavour and an unbelievable aroma. Marbled with small layers of pink juicy fat which makes this...

The Bellota Iberian Spanish shoulder ham is one of the finest dishes from Spanish gastronomy. It comes from an iberian pig fed with acorn in freedom around the pastures. Its's curing time over 24 months is one of the reasons of its exellent taste. An intense flavour and an unbelievable aroma. Marbled with small layers of pink juicy fat which makes this...

119,70 € 133,00 € -10%

The Viriato’s Gran Reserva cured-dry cheese is made using raw sheep milk with a 18-months curing period. This is a manchego-type cheese per its characteristic flavour of dry cheese provided by the raw sheep milk and its long curing period. We advice consuming this cured-dry cheese Viriato Gran Reserva as appetizer or as starter, included in a high-quality...

The Viriato’s Gran Reserva cured-dry cheese is made using raw sheep milk with a 18-months curing period. This is a manchego-type cheese per its characteristic flavour of dry cheese provided by the raw sheep milk and its long curing period. We advice consuming this cured-dry cheese Viriato Gran Reserva as appetizer or as starter, included in a high-quality...

44,16 €

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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