Ham & Sausages

Chorizo Ibérico de Bellota - the king of Spanish salami - from Iberian black pata negra pork - 100% natural

Particularly wide Morcon Chorizo paprika sausage from black Iberian pigs (Pata Negra) fed on acorns and herbs in the oak grove. 100% natural

Particularly wide Morcon Chorizo paprika sausage from black Iberian pigs (Pata Negra) fed on acorns and herbs in the oak grove. 100% natural

Particularly wide Morcon Chorizo paprika sausage from black Iberian pigs (Pata Negra) fed on acorns and herbs in the oak grove. 100% natural

First-class Jamon Iberico ham half (mitad) boneless - 100% Pata Negra - (100% Bellota / acorn-fed) from the Guijuelo region (Salamanca) - 36 months cured - As a retailer / caterer, you are welcome to enquire about our wholesale conditions.

First-class air-dried Jamón Iberico de Bellota - 100% Pata Negra - (100% Bellota / acorn-fed) from the Guijuelo region (Salamanca) - matured for 36 months - Freshly sliced on the day.

Jamón Ibérico Bellota red label from Guijuelo – 36 months aged, natural, tender and flavorful from free-range Dehesa pigs. - As a retailer / caterer, you are welcome to enquire about our wholesale conditions.

Jamón Ibérico Bellota red label from Guijuelo – 36 months aged, natural, tender and flavorful from free-range Dehesa pigs. *Freshly cut into thin slices.

Air-dried Cebo Iberico ham half - boneless ham speciality with a curing time of 24 months. 100% natural - from the Guijuelo region (Salamanca) - As a retailer / caterer, you are welcome to enquire about our wholesale conditions.

Mild, low-salt Jamón Ibérico Cebo de campo with approx. 24 months of curing – 100% natural, tender and aromatic from the Guijuelo region (Salamanca). *Freshly cut into thin slices.