The Spanish have been curing meat since Roman times and are masters of the art. Our sampler pack offers a taste of our bestsellers, while our sliced jamón is a great way to try it without buying a whole leg. Everything is vacuum-packed and will last for weeks in your refrigerator.
The party pack is for the ham lover who likes things simple and easy. It consists of an entire 5,1 kg iberian bellota shoulder ham,...
With centuries of experience curing pork, it only makes sense that Spain has other cured meats to offer as...
These sausages aren't just made from organically-raised pigs, they are out of this...
We've tried a lot of lomo, and this is our absolute favourite, by Encinares in...
Every year we go to Alimentaria, the massive Spanish food fair, looking for the best and the tastiest. We taste ham for days. This year we...
This is the easiest way to sample the legendary Cinco Jotas Jabugo ham. Like our whole Cinco Jotas hams, this is the top of the line: 100% ...
These thin, ropy cured pork sausages are making our mouths water as we write this. Smoother than fuet, they almost burst in your mouth with each...
The Spanish classic, made with the best ingredients and no additives. The barest tingle of spicy locally-grown red pepper lingers in the...
Another classic. These fuet sausages are softer and smoother than the typical hard fuets found in most shops. Delicious on bread with olive oil...
This is our favourite La Gleva sausage. It is a peppery version of the Somalla with a hint of paprika. Made from ham, bacon, spices, garlic, and...
This dry-cured sausage is made with pork from Spanish pigs which have foraged in oak forests for their food, developing lean flesh with a slightly...
All over the Spanish-speaking world there's a local chorizo, it's the ubiquitous Spanish sausage but not like this!
Our chorizo bellota is...
Perfectly sliced and prepared by our professional ham cutters, this top grade paleta de bellota is denominacion de origen Gijuelo. And it's ...
A tapas staple, this artesanal spicy chorizo adds a bit of colour to any snack or meal. The spicy flavour of locally grown peppers mingles with...
Fuet sausage "de pagés" (of the farmer) is a specialty here in Catalonia. Cured for two months and encased in natural intestine, fuet is...