The Jamón Collection

From the dehesas of Spain to your table — every piece in our collection carries decades of tradition and an uncompromising respect for the land. We source only from producers who understand that great jamon iberico cannot be rushed: free-range Iberian pigs, a natural acorn-fed diet, and a curing process measured in years, not months.

From the deep complexity of our Jamón Ibérico de Bellota to the balanced elegance of our Cebo de Campo pieces — all boneless, vacuum-sealed, and delivered across Europe. No artificial additives. No shortcuts. Just authentic pata negra, as it should be.

What Makes Iberian Ham Worth Seeking Out

Iberian ham is not just a cured meat — it is the result of a centuries-old relationship between land, animal and craft. Understanding what sets it apart is the first step to choosing the right piece for your table.

The Breed Behind the Flavour

The Iberian pig — known for its distinctive black hoof or pata negra — is one of the oldest and most prized breeds in the world. Unlike commercial pigs, its unique genetic makeup allows it to infiltrate fat into the muscle, producing the extraordinary marbling that gives Iberian ham its signature depth and texture.

Acorn-Fed vs. Cebo de Campo: Knowing the Difference

Not all Iberian ham is equal. Our Jamón Ibérico de Bellota comes from pigs that roam freely across the dehesa, feeding on acorns during the montanera season — the highest grade, and the most complex in flavour. Our Cebo de Campo pieces come from pigs raised outdoors on a natural controlled diet, offering a more accessible entry point into the world of authentic Spanish ham without compromising on quality.

A Curing Process Measured in Years

Once the pigs are ready, the real patience begins. Each leg is salted, rested and hung to cure naturally — a process that can take anywhere from 24 to 48 months depending on the piece. No shortcuts, no artificial additives. Just time, air and tradition.

FREQUENTLY ASKED QUESTIONS

What is the difference between Bellota and Cebo Iberian ham?

Bellota comes from acorn-fed pigs raised free-range, offering deeper flavour and softer texture. Cebo de Campo provides a more balanced taste and a more accessible option without losing quality.

What is the difference between Iberian ham and Serrano ham?

Iberian ham comes from the Iberian pig, a native breed known for its ability to develop rich intramuscular fat, resulting in a deeper flavour and smoother texture. Serrano ham comes from white pigs and tends to be leaner, milder and cured for a shorter period.

Why is Iberian ham so special?

It comes from the Iberian pig, a unique breed that develops rich marbling, combined with a natural curing process that can last up to 48 months.

How should Iberian ham be served?

For the best experience, Iberian ham should be served at room temperature and sliced thinly. This allows the fat to soften slightly, releasing its aroma and enhancing both texture and taste.