English 
Français 
Español
Deutsch
Italiano
Català
Our webstore uses cookies to offer a better user experience and we recommend you to accept their use to fully enjoy your navigation.
Spanish Ham
Lots and gifts
Today's Deals
Chorizo Iberico de Bellota produced in the Guijuelo area (Salamanca). This Bellota chorizo is made with the finest meet in order to obtain a top quality Chorizo, the drying process follows the traditional process.Fresh meat produced in the Guijuelo area is the perfect row material to produce this delightful Chorizo. Iberian Bellota lean sausage (Spanish...
Special Chorizo iberico Bellota piece
Chorizo Iberico de Bellota produced in the Guijuelo area (Salamanca). This Bellota chorizo is made with the finest meet in order to obtain a top quality Chorizo, the drying process follows the traditional process.Fresh meat produced in the Guijuelo area is the perfect row material to produce this delightful Chorizo. Iberian Bellota lean sausage (Spanish...
This Iberico Bellota Shoulder, 100% Pata Negra Iberian Breed, has been made in the area of Castilla y León and has more than 24 months of curying time. This pure Iberian piece belongs to the front leg of the pig, which has been fed on acorns and natural pastures. Castilla y León is one of the main producing areas of Iberico 100% Pata Negra products...
Iberico Bellota Shoulder 100% Pata Negra
This Iberico Bellota Shoulder, 100% Pata Negra Iberian Breed, has been made in the area of Castilla y León and has more than 24 months of curying time. This pure Iberian piece belongs to the front leg of the pig, which has been fed on acorns and natural pastures. Castilla y León is one of the main producing areas of Iberico 100% Pata Negra products...
We recommend the spanish selection of cheeses for Spanish cheese lovers. This assortment is perfect for preparing cheese platters, tapas and snacks. Ideal with a good red wine.
Pack Q1 - Spanish selection of cheeses
We recommend the spanish selection of cheeses for Spanish cheese lovers. This assortment is perfect for preparing cheese platters, tapas and snacks. Ideal with a good red wine.
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...
Ham 100% Iberico de Bellota (Jabugo, Huelva) - "Pata negra"
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 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...
Bellota 10% Ibérico Pata Negra Shoulder - DO Guijuelo (Salamanca) sliced
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 Iberian Cebo shoulder ham is the foreleg of an Iberian pig fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months. Guaranteed Iberico ham from Extremadura. We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!! Better sliced? See the Sliced...
Cebo Ibérico Shoulder Ham, 50% Iberian Breed
The Iberian Cebo shoulder ham is the foreleg of an Iberian pig fed with natural compound feed and grass. Traditional production process and curing period for more than 18 months. Guaranteed Iberico ham from Extremadura. We take very good care of all the process to offer you the best iberico Cebo shoulder ham you can eat!!! Better sliced? See the Sliced...
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...
Professional Ham Holder with Rotating Grip Jamotec J2
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 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...
Cebo de Campo Iberico Ham, 50% Iberian Breed (boneless)
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 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.
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.
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...
Bellota 100% Pure Iberian Ham DO Jabugo (Huelva) "Pata Negra" Summum sliced
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 Gran Reserva Serrano ham is the hind leg of the white Spanish pig fed with natural compound feed. The traditional curing process takes more than 20 months. During this time our hams dry slowly inside the “bodegas”, natural cellars, to reach a balance bouquet.Juicy flavor and texture, with a slightly intense touch and long curing process. Click here...
Serrano Gran Reserva Spanish ham (whole)
The Gran Reserva Serrano ham is the hind leg of the white Spanish pig fed with natural compound feed. The traditional curing process takes more than 20 months. During this time our hams dry slowly inside the “bodegas”, natural cellars, to reach a balance bouquet.Juicy flavor and texture, with a slightly intense touch and long curing process. Click here...
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...
“Ventresca” albacore tuna in olive oil 111 gr. frinsa
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...
The extra virgin olive oil 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 fig tree,...
Extra virgin olive oil organic Mas Tarrés (500ml)
The extra virgin olive oil 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 fig tree,...
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...
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...
The traditional Catalan dried sausage is one of our most popular and valued products, this fantastic cured sausage is made with top quality lean meat, stuffed into natural casings and marinated with salt and pepper. The traditional Catalan dried sausage has been cured in natural drying rooms in the darkness until the optimum point is achieved. This dried...
Catalan dried sausage (Llonganissa de Payès)
The traditional Catalan dried sausage is one of our most popular and valued products, this fantastic cured sausage is made with top quality lean meat, stuffed into natural casings and marinated with salt and pepper. The traditional Catalan dried sausage has been cured in natural drying rooms in the darkness until the optimum point is achieved. This dried...
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
Lots and gifts
Catering professionals
Our blog
Ham or shoulder? …That is the question
8061At this point we may be more than sure about what a ham is and what a shoulder is, but do you know what its...
What is Montanera? Acorns and fattening
4779Today we want to talk about the last fattening period of Iberian pigs, famous as "Montanera".Montanera is...
Why is the town of Jabugo known as...
980Have you ever wondered what peculiarities Jabugo has to be known as one of the main producers of Iberian...
How to make a good Spanish Potato...
1147Do you like this traditional Spanish meal? Us too! ... If you want to know more about its origins and...
Why consuming iberico and serrano...
5360Eating sliced Iberian and serrano ham is one of the most practical and comfortable consuming options....
