Iberico Survival pack: Chorizo, Salchichon, Lomo, Jamon & Jamon Paleta

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Chorizo cular de bellota iberico 100g
. Acorn-fed Iberico pork lean, salt, paprika, oregano, garlic and their traditional house spices blend. traditional holm oak smoking and cured in natural wood curing sheds. 

Lomo de bellota iberico 100g. Acorn-fed Iberico pork loin, cured in natural wood curing sheds.

Salchichon cular de bellota iberico. Spanish Iberico white chorizo. Acorn-fed Iberico pork lean, salt, paprika, oregano, garlic and their traditional house spices blend.

Jamon 100% Iberico Acorn-fed 100gAcorn-fed Iberico Ham, salted and cured following the traditional techniques in natural curing sheds. When cut, it has a pinkish colour, with infiltrated and shiny fat, it is its bouquet and flavour that distinguish it as the best. 100% Iberico Ham

Jamon Paleta Iberico 100% Acorn-fed 100g. Front leg Iberico JamonSalted and cured following the traditional techniques in natural curing sheds. Less know that its big brother Jamon which comes from the back legs, but even tastier and with a bit more infiltrated shiny fat. 100% Iberico ham

These products have been made by local producers based in our hometown, Ávila, a medieval city located in the heart of Spain.

How to consume and store our products?

  • Every package is made of 100g of products. Iberico is already sliced to facilitate its consumption and storage.
  • For best results, simply open the package at least 30 minutes before you eat.
  • Iberico products can last for up to 2 weeks in your fridge in a container or the original packaging - just make sure you cover them! If you can resist eating it all in one go, let us know! ;)
  • We recommend a fridge temperature of between 4 and 10 degrees Celsius.

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