- Try the world's finest hams!
- Jamon Iberico ham + acorn fed Iberico de Bellota in individual packaging
- Great side by side comparison
- Perfect party appetizer, pair with cheese

Jamon Iberico is the world's finest dry-cured ham. Like Beluga caviar and Kobe beef, the flavor and quality is a result of centuries of tradition handed down to create the finest example of its kind.

Iberico is made from native black Iberico pigs, found only in Spain. 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)

- Try the world's finest hams!
- Jamon Iberico ham + acorn fed Iberico de Bellota in individual packaging
- Great side by side comparison
- Perfect party appetizer, pair with cheese

Jamon Iberico is the world's finest dry-cured ham. Like Beluga caviar and Kobe beef, the flavor and quality is a result of centuries of tradition handed down to create the finest example of its kind.

Iberico is made from native black Iberico pigs, found only in Spain. It's dark read meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else

Iberico de Bellota takes the quality to an even higher level. These lucky Iberico pigs live a free-range life, feasting on acorns (bellota) that fall from the oak trees of their idylic pastureland. These acorns add an incredibly complex nutty flavor.

Each week a local company slices our Iberico hams by hand so we can ensure the thinnest, most delectable slices. You will be able to see the difference between the sliced Iberico and it's big brother the 'Bellota', by the fact that the Bellota ham's 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 Iberico hams is carefully cured by Embutidos y Jamones Fermín in the medieval mountain village of La Alberca, creating an intense, complex flavor.   (less info)