• 4 oz of Bellota & 8 oz of Serrano
• Thinly sliced and individually sealed
• Taste the difference for yourself
• The two best flavors of Spain!

Spain lays claim to two incredible dry-cured hams - the delicious Jamon Serrano and the unrivaled Jamon Iberico. Both are hung to cured for extended time. Both are a wonderful flavor to add to your next gathering

Now you can sample these great hams yoursielf! Serrano ham comes from from normal pink pigs, and is usually cured for about a year. It is ideal for many types of preparation - served at room temperature with cheese and olives, wrapped around fruits and preserved vegetables, or for adding flavor to cooked dishes. Iberico, the very finest of Spanish hams, is made from native black Iberico pigs. It's dark read meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else.  (more info)

• 4 oz of Bellota & 8 oz of Serrano
• Thinly sliced and individually sealed
• Taste the difference for yourself
• The two best flavors of Spain!

Spain lays claim to two incredible dry-cured hams - the delicious Jamon Serrano and the unrivaled Jamon Iberico. Both are hung to cured for extended time. Both are a wonderful flavor to add to your next gathering

Now you can sample these great hams yoursielf! Serrano ham comes from from normal pink pigs, and is usually cured for about a year. It is ideal for many types of preparation - served at room temperature with cheese and olives, wrapped around fruits and preserved vegetables, or for adding flavor to cooked dishes. Iberico, the very finest of Spanish hams, is made from native black Iberico pigs. It's dark read meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else.

The slices of Iberico de Bellota we offer here come from the front leg, or shoulder, of an acorn finished Ibérico pig. This is contrast to the Jamón, which is the back leg of the Ibérico de Bellota pig. The flavor of both cuts is very similar, though the curing time creates a more complex taste in the jamon.

Each week we slice our Serrano hams and Iberico paletas by hand so we can ensure the thinnest, most delectable slices. You will be able to see that the sliced Iberico is truly 'bellota' by the way the mono-unsaturated fat glistens on each slice of ham.

Iberico de Bellota comes from Iberico pigs that range freely across southwestern Spain, consuming huge amounts of acorns ('bellotas' in Spanish). This wonderful combination of diet and exercise, along with expert dry-curing, creates what many connoisseurs call the finest (and healthiest) ham in the world.

The paleta bellota is carefully cured by Embutidos y Jamones Fermín in the medieval mountain village of La Alberca, creating an intense, complex flavor. While Paleta is not the highest pinacle of Iberico ham, a place reserved only for the whole Jamón Iberico de Bellota, its taste is as close as you can get!

Our Jamon Serrano is cured by Redondo Iglesias, a family owned company. These hams are cured for over a year, and are among the best available in the U.S.  (close)