Iberico Cured Ham

jamon-iberico-take-away

Iberico Cured Ham

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.
Ref: 20638

Tips and Tricks

cortar-jamon

Guide to cutting ham with a knife

Ham on the bone is a traditional Spanish delicacy. Recommendations If you are NOT going to eat the ham quickly (in 3 or 4 days…

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Summer vegetables – from the field to the table!

Vegetables are a varied and diverse group, in shapes, colours, flavours, etc.

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