Finest Iberico Ham

Curing Time: 36-48 months Cinco Jotas 100% Acorn-fed Iberico Ham Bellota Cinco Jotas acorn-fed IIbérico ham is Spain's national treasure. It's an unrivalled product obtained from the rear legs of Ibérico pigs raised free range in the meadows of south-west Spain. Cinco Jotas puts a gourmet de...

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CINCO JOTAS HAND-CARVED ACORN-FED 100% IBERICO SHOULDER HAM IN INDIVIDUAL 80 G PACKETS.

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Type: Pre-Sliced Curing Time: 3 months Julián Martín Ibérico Chorizo is made of the best quality meats. Marinated with a combination of paprika and spices and dry-cured in cellars for a minimum of 3 months. Its unique aroma anticipates the intensity of its flavor, gorgeous and deliciously rich. ...

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Perfect for cooking! 150g of the best Jamon to give you the best flavor to your creations

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Queso Iberico is a Spanish cheese made from a mixture of cow's, sheep's, and goat’s milk.  The distinctive piquant taste of this white cheese ranges from nutty to fruity. It has a rich, buttery texture. Choose between the different pieces: -150 g -Quarter Wheel ( around 800g ) -Half Wheel ( aroun...

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Iberian chorizo stuffed in a smaller and narrower casing, thus obtaining pieces of 350-400 grams.Ideal for snacks or appetizers.Cured in natural dryers for 45 days.  

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It contains 7 different iberico cuts: 1. Iberico Lomo 2. Iberico Lomito 3. Iberico Salchichón 4. Iberico Chorizo 5. Iberico Morcón 6. Iberico Copita 7. Iberico Ham Shoulder   Please keep refrigerated after opening. Open 30 minutes before consumption. It comes with the board.  

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Type: Frozen. This product requires special packaging and expedited shipping as it is thermally challenged. PLEASE SELECT UPS EXPRESS or FEDEX EXPRESS as a shipping option on the checkout. We will pack with a special thermal box and ice pack but we can not guarantee it will arrive 100% frozen at ...

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Traditional and very typical sausage. For its preparation, the meat of the pig fed with acorns is selected and mixed with spices such as paprika that gives it that characteristic reddish color.Cured in natural dryers for 4 months.  

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Tipo: Tallado a mano Tiempo de curado: 36-48 meses El Jamón Ibérico de bellota es la joya de la gastronomía española. De cerdos ibéricos criados y criados en libertad y alimentados con bellotas en las Dehesas de Guijuelo, tiene un tiempo de curación de más de tres años. Disfruta del mejor Jamón I...

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Iberian sausage stuffed in a smaller and narrower casing, thus obtaining pieces of 350-400 grams.Ideal for snacks or appetizers.Cured in natural dryers for 45 days.  

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A selection of the best Iberico Charcuterie: Iberico Salchichon, Iberico Chorizo and Iberico Loin. 50 grams.  

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Este producto necesita un embalaje especial y transporte rápido porque es un desafío térmico.Vamos a usar un recipiente especial y una bolsa de hielo, pero no podemos garantizar que se congele al 100% para llegar a su destino. Muchos analistas creen que es el cerdo más rico de Iberia.EsEl asado s...

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Considered one of the noble parts of the pig, it is the most valued of the Iberian sausages. As the base of its marinade is paprika and salt, they are cured in natural drying rooms for almost 3 months.  

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Tipo: Congelado / Refrigerado. Este producto requiere un embalaje especial y un envío acelerado, ya que tiene problemas térmicos. Empacaremos con un especial térmico caja y bolsa de hielo, pero no podemos garantizar que llegue 100% congelado al destino La pluma ibérica se toma de la parte delante...

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