Iberian ham shop

What you’ll find in this collection

• Types: 100% Iberian acorn-fed ham (popularly known as “pata negra” for 100% purebred pieces) and cebo de campo ham (balance and great value for money).
• Formats: whole on the bone for traditional carving, boned for easy slicing, and ready-to-serve sliced packs.
• Curing: long, natural processes that enhance aroma, texture and flavour.
• Origin & traceability: clear labelling, certifications and controlled provenance.

Available brands

959 Ibérico

100% Iberian acorn-fed ham with a deep aromatic profile and elegant finish; an ideal choice for tastings and pairings.

Capa Negra

Iberian ham with traditional curing and balanced flavour; a versatile everyday option without compromising on quality.

Cinco Jotas (5J)

A global benchmark in 100% Iberian acorn-fed ham; prolonged curing, silky texture and lasting persistence on the palate.

Fisan

Distinct character from Guijuelo: juicy slices, fine marbling and well-defined flavours.

Joselito

Gran Reserva 100% natural (additive-free); the perfect balance of sweetness, umami and a long aftertaste.

La Encina

100% Iberian acorn-fed, free-range rearing; slow curing and a deep aromatic profile.

Maldonado

Acorn-fed Iberian with an Extremaduran stamp; artisanal tradition for an authentic, persistent flavour.

Sánchez Bermejo

50% Iberian cebo ham with an easy bite and smooth flavour; ideal for everyday enjoyment and family sharing boards.

Señorío de Montanera

100% Iberian acorn-fed with PDO Dehesa de Extremadura; breed purity, traceability and gastronomic elegance.

How to choose your Iberian ham

Acorn-fed vs. cebo de campo

Acorn-fed: free-range pigs during the montanera season, higher intramuscular fat, complex, lingering flavour. Cebo de campo: mixed feed and pasture, balanced profile and excellent value for money.

100% Iberian vs. 50–75% Iberian

100% Iberian: maximum genetic purity, very fine “noble fat” and deep aromatic nuances. 50–75% Iberian: a more direct, accessible profile—ideal for frequent use.

Whole leg or pre-sliced

• Whole on the bone: the traditional experience, perfect for hand-carving and events.
• Pre-sliced: ready to serve; fine cut and optimal preservation.

Origins: Jabugo, Guijuelo & the Dehesa of Extremadura

Regions with unique microclimates and know-how that shape the character of Iberian ham: aromatic bouquet, texture and balanced salinity.

Quick recommendations

More than ham: a complete Iberian experience

• Exclusive gifting: sets and packs with pre-sliced selections and premium presentation.
• Fast, secure delivery: careful packaging and cold chain when required.
• Accessories: ham stands, professional knives and carving guides.

FAQs

What’s the difference between acorn-fed and cebo de campo?

Acorn-fed comes from pigs that graze during the montanera (acorns and pasture), with fine marbling and a complex flavour. Cebo de campo combines pasture with feed, offering a smooth, versatile profile.

What does “100% Iberian” mean?

That the animal is 100% Iberian breed. It usually means higher intramuscular fat, silky texture and persistent aromas.

What do the PDOs (Jabugo, Dehesa de Extremadura) add?

They certify origin, processes and quality. They safeguard traditional methods and sensory standards you can taste in every slice.

Explore the collection and find your ideal Iberian ham. If you prefer, we can help you choose according to your budget, occasion and format.