Shop ibérico ham and charcuterie

Because not all ibérico ham is the same. And you can taste the difference.

We work with producers in Salamanca who raise 100% ibérico pigs in freedom, feeding on acorns during the "montanera" fattening period.

Our Jamón Ibérico de Bellota (Pata Negra) is cured for up to 48 months, until it reaches that soft, glossy, melt-in-your-mouth texture.

No shortcuts. No over-explaining.

Just jamón that's totally worth it.

There's so much more.

Alongside ibérico ham we offer a full selection of ibérico charcuterie: paleta, chorizo, lomo.

Paleta is the shoulder. It is smaller, cures faster and delivers that same ibérico flavour that makes it hard to stop eating. Before you know it, it will be all gone!

Chorizo and lomo are ibérico cured meats, made with the same high standards, from the same pigs, to deliver on taste.

With these products you can build charcuterie boards that tell a full story. No speeches. No labels. Just top quality product.

From aperitivo to long dinners, everything follows the same rule: proper origin, proper curing, no shortcuts.

We don't guess. We know.

We know the farmers. The fields. What the pigs eat. How long each piece is cured. Where it rests. When it's ready.

We work directly with producers in Salamanca, choosing family-run farms that have been doing this for generations.

And then we do something very simple: we taste everything. Batch by batch. Not because we have to, because we want to.

That’s how trust works here. Trust earned slice by slice.

Because there is nothing like ibérico ham.

Ibérico pigs have a unique ability to infiltrate fat into the muscle. Add time, salt and the dehesa ecosystem, and you get something that doesn’t just taste good, it lingers.

While other hams rely mostly on curing, jamón ibérico de bellota builds flavour from the inside out: acorns, movement, genetics.

The result is that texture everyone talks about: soft, glossy, melting — but never heavy.

That’s why chefs around the world look for it. And why once you’ve tried it, it’s hard to go back.

Everything.

The Iberian breed creates natural marbling: fine veins of fat that melt in your mouth. That's where the flavour lives.

Add acorn feeding during the montanera, and you get even more depth, more aroma, more balance. But this doesn't happen fast.

Regarding terminology, Spanish regulations protect certain names. These labels help you decide what you are buying. For example, Jamón de Pata Negra and 100% ibérico de bellota hold the black label. Other products, such as 50% ibérico cebo de campo have other labels to show their origin story.

No dogma, but it helps to know before choosing.

Our advice?

Choose based on the moment, not the theory.

And if in doubt, go slightly better than you planned.

You won’t regret it.

Slowly. Then all at once.

For years, ibérico ham stayed mostly in Spain. Then chefs started putting it on the map, not as a tradition, but as one of the best products in the world.

People noticed. That melt. That flavour. That balance between fat and depth.

Today, Jamón Ibérico de Bellota sits next to the best wines and cheeses in global gastronomy.

Not because it tried to.

Because it deserved to.