The Cured Selection

The Spanish cured meat tradition is one of the oldest and most refined in the world — and it begins, always, with the breed. Our Iberian cured meats collection brings together three expressions of that tradition: the bold, paprika-rich character of our Chorizo Ibérico, the delicate black pepper depth of our Salchichón Ibérico, and the finely marbled elegance of our Lomito 100% Ibérico de Bellota.

Each piece is naturally cured, free from artificial additives and vacuum-sealed to preserve its full character from production to table. Whether you are building a sharing board, exploring Spanish charcuterie for the first time or searching for the finest Iberian cured sausage online — this is where to start.

Delivered across Europe. No shortcuts. No compromise.

Three Cuts, One Tradition

Iberian cured meats are not a single product — they are a family, each with its own character and its own place at the table. What unites them is the breed, the process and an absolute refusal to compromise on quality.

Chorizo Ibérico: Bold, Smoky, Unmistakable

Made from Iberian pork seasoned with pimentón, our Chorizo Ibérico delivers the deep red colour and rich, complex flavour that defines authentic Spanish cured sausage. Naturally cured, no artificial additives, ready to eat.

Salchichón Ibérico: The Understated One

No paprika, no smoke — just Iberian pork, black pepper and salt. A more delicate expression that lets the quality of the breed speak for itself. At bellota grade, the acorn-fed marbling makes it one of the most nuanced cured sausages in the Spanish tradition.

Lomito 100% Ibérico de Bellota: The Pinnacle

Taken from the tenderloin of the pure-bred Iberian pig, fed exclusively on acorns during the montanera season. Finely marbled, deeply aromatic, and unlike anything else in this collection. Serve alone, sliced thin, at room temperature.


Frequently Asked Questions

What is the difference between chorizo and salchichón?

Both are dry-cured Iberian sausages. Chorizo is seasoned with pimentón — giving it its red colour and bold flavour. Salchichón uses only black pepper and salt, producing a more delicate taste that lets the Iberian pork define the experience.

Is dry-cured chorizo ready to eat?

Yes. Remove from the fridge, rest at room temperature for 10 to 15 minutes, and serve. The flavour opens up considerably as it warms.