Best sellers

Acorn-fed Iberian loin 75%. Whole piece made with 100% Iberian pigs fed on acorns and natural pastures during the montanera period. Its cure is at least 6 months.

Iberian acorn-fed certificate 75%
Natural maturing in Guijuelo minimum 6 months
Acorn loin piece of 1.5-2kg.
Whole format or by halves

Acorn-fed 100% Iberian Shoulder. Piece of the front part of 100% Iberian pigs fed on acorns and natural pastures during the montanera period. Its healing ranges from 24 to 42 months with a weight of 4.00 kg to 6.50 kg.

100% Iberian Bellota certificate
Natural healing in Guijuelo minimum 24 months
Whole piece from 4.00 kg to 6.50 kg.
Black label shoulder ham

Iberian Cebo de campo Ham 50%. Piece of the rear part of 50% Iberian breed pigs fed on acorns and natural pastures during the montanera period. Its curing ranges from 24 to 40 months with a weight of 7.50 kg to 9 kg.

50% Iberian cebo de campo certificate
Natural curing in Guijuelo minimum 24 months
Whole piece from 7.50 kg to 9 kg.
White label ham

Salchichón de bellota ibérico. Salchichón en tripa cular de cerdo ibérico envasado al vacío, elaborado de cerdos ibéricos alimentados a base de bellota durante el período de montanera. Peso neto variable, aproximadamente 1-2 Kg. Curación natural en Guijuelo de mínimo 5-6 meses.

Certificado de bellota ibérico
Curación natural en Guijuelo mínimo 5-6 meses
Pieza de Salchichón de bellota de 1-2 kg.
Formato entero o por mitades

Iberian Cebo Ham 50%. Piece of the rear part of 50% Iberian breed pigs. Its curing ranges from 22 to 36 months with a weight of 7.50 kg to 9 kg.

50% Iberian cebo certificate
Natural curing in Guijuelo minimum 22 months
Whole piece from 7.50 kg to 9 kg.
White label ham

Acorn-fed 100% Iberian Ham. Piece of the rear part of 100% Iberian pigs fed on acorns and natural pastures during the montanera period. Its curing ranges from 36 to 60 months with a weight of 6.50 kg to 9.50 kg.

Acorn-fed 100% iberico certificate
Natural curing in Guijuelo minimum 35 months
Whole piece from 6.50 kg to 9.50 kg.
Black label Jamon

Iberian Cebo de campo Shoulder 50%. Piece of the front part of 50% Iberian pigs fed on acorns and natural pastures during the montanera period. Its healing ranges from 24 to 42 months with a weight of 4.00 kg to 6.50 kg.

Iberian Cebo de campo certificate
Natural healing in Guijuelo minimum 24 months
Whole piece from 4.00 kg to 6.50 kg.
Green label shoulder ham

Acorn-fed Iberian chorizo. Chorizo ​​in vacuum-packed Iberian pig casing, made from acorn-fed Iberian pigs during the montanera period. Variable net weight, from 1 to 2 Kg. Natural healing in Guijuelo between 5 and 6 months.

Iberian acorn certificate
Natural healing in Guijuelo minimum 5-6 months
Piece of acorn-fed Chorizo ​​from 1 to 2 kg.
Whole format or by halves

Acorn-fed 75% Iberian Shoulder. Piece of the front part of 75% Iberian pigs fed on acorns and natural pastures during the montanera period. Its healing ranges from 24 to 42 months with a weight of 4.00 kg to 6.50 kg.

100% Iberian Bellota certificate
Natural healing in Guijuelo minimum 24 months
Whole piece from 4.00 kg to 6.50 kg.
Red label shoulder ham