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Jamón 100% Ibérico Acorn-Fed
Jamón 100% Ibérico Acorn-Fed

Jamón 100% Ibérico Acorn-Fed

394,95 € – 444,95 €
Pata Negra 100% Iberico acorn-fed ham leg, salted and cured for at least 36 months following traditional techniques in natural curing sheds. Enjoy the whole leg or get it hand carve by our master cortadores.
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Jamón Ibérico Acorn-fed. Red label
Jamón Ibérico Acorn-fed. Red label

Jamón Ibérico Acorn-fed. Red label

299,95 € – 349,95 €
When cut, it has a pinkish colour, with infiltrated and shiny fat, it is its bouquet and flavour that distinguishes it as one of the best Iberico ham. Enjoy the whole leg or get it hand carve by our master cortadores.
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Jamon Paleta 100% Iberica Acorn-Fed

Jamon Paleta 100% Iberica Acorn-Fed

119,95 € – 169,95 €
Pata Negra 100% Iberico acorn-fed. Jamon Iberico delivered straight to your door. Spanish cured ham from artisan producers in central Spain. Enjoy the whole leg or get it hand carve by our master cortadores.
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Jamón Ibérico. Green label
Jamón Ibérico. Green label

Jamón Ibérico. Green label

179,95 € – 229,95 €
Free range Green label Iberico ham leg (Jamon Iberico de cebo de campo) Enjoy the whole leg or get it hand carve by our master cortadores.
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Jamón Paleta Ibérico acorn-fed. Red label
Jamón Paleta Ibérico acorn-fed. Red label

Jamón Paleta Ibérico acorn-fed. Red label

109,95 € – 159,95 €
Free range Red Label Iberico acorn-fed shoulder leg (Paleta Iberica de bellota) Enjoy the whole leg or get it hand carve by our master cortadores.
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Jamón Paleta Ibérico. Green Label

Jamón Paleta Ibérico. Green Label

99,95 € – 149,95 €
Free range Green Label Iberico ham shoulder (Paleta Iberica de cebo de campo) Enjoy the whole leg or get it hand carve by our master cortadores.
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Herráez Smoked Jamon Serrano

Herráez Smoked Jamon Serrano

84,95 € – 134,95 €
Ham from white pigs, subjected to a traditional smoking process and cured in natural drying sheds, for a period of more than 15 months.
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Herráez Selection Jamon Serrano

Herráez Selection Jamon Serrano

84,95 € – 134,95 €
Ham from white pigs, subjected to a traditional and cured in natural drying sheds, for a period of more than 15 months.
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