The pinnacle of worldwide dry cured ham production and other products from the meat of the Iberian black pig! The ham is left to air-dry for at least 24 months in Bodegas or store houses, using natural mould. It makes for a very appetising starter.
The special Serrano ham. This ham has a maturation period of at least 15 months and is made from the famous DUROC pig meat. Due to its long maturation period, the ham sports a unique, slightly nutty and very mild flavour.
Original Spanish paprika-flavoured salami. The use of paprika, garlic and oregano results in a fantastic flavour.
Traditional specialties from the mountains of Spain. These air-dried and cured delicacies obtained their end flavour due to the use of sea salt and the long maturing period...
An assorted plate of Delicatessen meats: Serrano ham, Salchichon and Lomo (air-dried and cured pork loin)