Sliced Iberico ham and charcuterie, ready to serve
LOLO’s sliced Iberico ham comes in vacuum-packed 80 g packets, ready to serve. Choose from seven options, including bellota or cebo de campo ham and shoulder, plus bellota lomo, chorizo and salchichón. Both hams are hand-carved. Open half an hour before serving. We’ve taken care of the slicing.
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Seven packets of sliced Iberico ham and bellota charcuterie
Ham and shoulder come in bellota and cebo de campo. The lomo, chorizo and salchichón are all 100% Iberico bellota. Each packet contains 80 g. Pick a favourite or try something you haven’t tasted yet.
- Hand-carved pata negra ham, 100% Iberico bellota, cured for 44 to 48 months.
- Sliced pata negra shoulder, or paleta, 100% Iberico bellota, cured for 32 to 36 months.
- Hand-carved cebo de campo ham, 50% Iberico, cured for over 36 months.
- Sliced cebo de campo shoulder, 50% Iberico, cured for over 28 months.
- Iberico lomo, bellota, pata negra, cured in natural drying rooms.
- Iberico chorizo, bellota, with pimentón, Spanish paprika, cured for over 3 months.
- Iberico salchichón, bellota, without pimentón, cured for over 3 months.
Ham comes from the hind leg, shoulder from the front. The shoulder is smaller, spends less time curing and costs less. Our guide helps you choose between Iberico ham or shoulder.
Bellota or cebo de campo, which sliced Iberico ham should you choose?
100% Iberico bellota comes from purebred pigs that feed on acorns during the montanera, the acorn season. It is the only category that may be called pata negra. For 50% Iberico cebo de campo, the pigs have an Iberico mother and a Duroc father. They are raised outdoors and fed mainly on grain.
| 100% Iberico bellota | 50% Iberico cebo de campo | |
|---|---|---|
| Ham curing | 44 to 48 months | Over 36 months |
| Shoulder curing | 32 to 36 months | Over 28 months |
| Taste | More intense | Milder |
Try the same cut from both categories to taste the difference. Browse our pata negra ham and shoulder and cebo de campo ham, then decide for yourself.
Hand-carved or machine-sliced, then vacuum-packed
Both hams are hand-carved into thin, slightly irregular slices, with the fat left on. The shoulder, lomo, chorizo and salchichón are machine-sliced for an even cut.
Each packet is then vacuum-packed. There’s more to vacuum-packed Iberico ham than its packaging. When it was sliced matters too. We explain in vacuum-packed or freshly sliced ham.
Sliced packets or a whole ham?
A packet needs no ham stand, knife or carving practice. It’s handy for an aperitivo or tasting a few categories together. Whole Iberico hams and shoulders are carved at home over two to three months. If you often have people over, they cost less per kilo.
Our Iberico packs bring several packets together for less than buying them individually.
Pan con tomate and other ideas for sliced Iberico ham
The classic is pan con tomate. Toast the bread, rub it with a ripe tomato, add a drizzle of olive oil, then lay the slices flat on top, without piling them up. In summer, ham and melon works just as well. And leftover slices go well with fried eggs, as in Spanish huevos rotos.
The lomo, chorizo and salchichón only need a little bread. You’ll find all three in our acorn-fed Iberico charcuterie collection.
