In order to produce the best dry cured hams you need exceptional livestock, an arid climate, high mountain plateaux and lots of time. Our range shows you the best of Spain's regional hams.

Ibérico "pata negra" pigs. The famous Iberian pig relies heavily on the breeding, the roaming, feeding and selection processes for its outstanding characteristics.

Joselito "ibérico de bellota" hams In a country obsessed by ham, this is widely considered to be the finest produced in Spain.
Joselito ibérico pigs are forest-reared and pastured free-range on the family-owned land in Huelva, where they feed exclusively on an acorn diet for the last 4-6 months. These hams are entirely cured by the warm summer winds and cool winter airs of the town of Guijuelo, near Salamanca. It is extremely rare for the entire breeding, raising and production process to be controlled from start to finish by one company, making Joselito possibly the last truly traditional producer of ibérico charcuterie. Hams are cured for a minimum of 24 months and the paleta, 15 months.

Jabugo ibérico hams These hams are cured in Jabugo, the most famous town in Spain for curing ibérico hams, and are produced from free roaming pigs by the famous Joselito family. Jabugo´s hot climate means that the hams require more salt initially and less curing time. The flavour is sweet, though more savoury than the Joselito ham. They also differ from Joselito hams as their acorn diet is supplemented by cereals. The meat is cured using the same traditional methods, for two to three years.

Castro y González ibérico ham This supplier has been producing (Guijuelo D.O.) hams and charcuterie for almost a century. Their pigs range free on the company's own land. During the spring, the pigs feed on acorns, and are then finished on natural cereals, to produce what is called a recebo ham. The hams are cured for 24 to 30 months , with quality controlled by the "maestro bodeguero".

Pablo ibérico ham This is a grain fed ham from León, an area famous for its production of sausages, hams and cured meat, thanks to the cold dry climate which provides optimum conditions for the process. These ibérico hams gain their name “cebo pienso” from their diet: they are fed beet, and the flavour is straightforward and well balanced. The hams are cured for 22 months minimum and are trimmed and boneless.

White pigs (known as serrano)Our new speciality, limited production ham, the Euskal Txerria, is from a regional heritage breed of pig, which is an entirely different breed from the other three serrano hams, which all come from distinct regions but are from the same type of pig.

The Euskal Txerria is a regional heritage breed of pig, native to the Basque country which has only recently been saved from extinction by a small group of farmers. The pigs now produce almost 200 piglets per year. Through its Foundation for Biodiversity, the international organisation Slow Food works to protect and promote the achievement of these farmers within its Presidia project. This pig has a distinctive appearance, with short legs, exaggerated profile, long ears and black patches on its hind and head. The pigs roam freely in woods and grasslands of the Pyrenees and their natural diet is supplemented with cereals and pulses. Awarded the Culatello d'Oro 2005.

Teruel ham From the arid Teruel region of Aragón. These hams are without doubt one of the finest serrano hams available in Spain. Only sea salt is used and the duration of the salting is determined by the weight of the individual ham. Teruel hams are pink in colour, with a slightly sweet aroma and intense flavour. The whole hams are cured for a minimum of 16 months and the hams used for slices, for a minimum of 14 months. Awarded First Prize for Teruel Hams D.O. in the 2004 Teruel Ham Fair (XX Feria del Jamón de Teruel y Alimentos de Calidad)

Enebral Pre-sliced organic cured ham. Produced to the same methods as the rest of our Enebral charcuterie range (anchor link).

Pablo serrano ham Only the best serrano hams are selected, ensuring that the excellent quality and character of this meat is distinctive. The minimum curing time for serrano hams according to Spanish regulations is 36 weeks, however Pablo hams are cured for a minimum of 15 months (hams for slices, 14 months), which sets the final product apart from mass produced, rapidly cured serrano hams. The Pablo hams hold the Serrano Ham Foundation Gold Label stamp for their curing period.