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
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 - whole SLICED
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...
Grape varieties: 55% Xarel·lo, 35% Macabeo, 10% Parellada Aging bottle: average of 36 months
Juve i Camps Brut Nature
Grape varieties: 55% Xarel·lo, 35% Macabeo, 10% Parellada Aging bottle: average of 36 months
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...
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...
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...
Bud Fuet de Vic Casa Riera Ordeix 200 gr.
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...
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.
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.
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...
Bellota Iberico Chorizo (1.1 kg)
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...
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 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...
Soushed yellowfin tuna Yurrita - 112gr
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 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 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...
Bellota 100% Ibérico Pata Negra Shoulder - DO Jabugo (Huelva) Summum sliced
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...
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
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
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.
Bellota Iberico Salchichon 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.
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 100% 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 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 Ibérico Ham, 50% Iberian Breed
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 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 Iberico Shoulder, 50% Iberian Breed
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...
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
Mobile World Congress of Barcelona in...
44The Mobile World Congress, one of the most important congress about mobile technology in the world, arrives...
Is Iberian Ham beneficial for the...
3838The Iberian Ham is one of our gourmet delicacies par excellence, present in our daily routine. But, while...
Ham or shoulder? …That is the question
8318At 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
4940Today 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...
1325Have you ever wondered what peculiarities Jabugo has to be known as one of the main producers of Iberian...
