Reserva Serrano Ham Leg trimmed in halves, made from high-quality Duroc breed pigs and naturally cured for at least 14 months. With a burgundy-red colour and delicate yet intense flavour, it is perfect for slicing and serving as tapas or on charcuterie boards. Reserva Serrano ham leg trimmed in halves Made from high-quality Duroc breed pigs Fed on dry food and cereals Naturally cured for at least 14 months Burgundy-red colour with delicate, intense aroma Approx. 2.5–3.5kg format

Gondola Wooden Ham Stand made from varnished pine wood with iron fittings. Designed to hold the ham securely at the top and bottom, making slicing easier, safer and more convenient. Traditional gondola ham holder Made from varnished pine wood Iron fittings painted with non-toxic antioxidant paint Two holding screws for secure positioning Helps centre the ham for easier slicing Ideal for Spanish ham legs and shoulders

50% Iberian Cebo Boneless Ham from Badajoz, Spain, with an intense and elegant flavour. Easy to slice, store and serve, it is a practical option for enjoying authentic Iberico ham at home. 50% Iberian Cebo boneless ham Sourced from Badajoz, Spain Intense and elegant flavour No bone and reduced fat Easy to cut, serve and store Ideal for sharing at home

Hand Carved Iberico Ham from black Iberian pigs, grain-fed and cured for 36 months in natural dryers in Badajoz, Extremadura. Finely hand-carved for delicate aromas, rich flavour and a melt-in-the-mouth texture. Hand carved Iberico ham From black Iberian pigs Fed on high-quality grain Cured for 36 months in Badajoz, Extremadura Rich, deep flavour with delicate aromas 100g pack

Iberico/Serrano Ham Bones are a traditional Spanish ingredient used to add rich, savoury depth to soups, stews, broths and rice dishes. Sourced from premium Spanish ham, they bring authentic flavour to slow-cooked recipes. Iberico/Serrano ham bones Traditional Spanish cooking ingredient Adds rich, savoury depth to dishes Ideal for soups, stews, broths and rice dishes Perfect for slow cooking Approx. 500g pack

Fresh Salted White Pork Bones for Broth are a traditional Spanish ingredient used to enrich soups, stews and broths with authentic flavour. Salted with sea salt and ideal for slow cooking, they are perfect for recipes such as Andalusian puchero. Fresh salted white pork bones Traditional Spanish ingredient for broths and stews Prepared with sea salt and washed in brine Ideal for Andalusian puchero and slow-cooked dishes Adds depth, texture and savoury flavour Frozen, approx. 1kg pack

Acorn-fed 100% Iberico Bellota Ham Leg from free-range Iberian pigs reared in the meadows of Extremadura. Naturally cured in Badajoz, it offers exceptional flavour, delicate texture and the unmistakable richness of premium Iberico ham. Acorn-fed 100% Iberico Bellota ham leg Made from free-range Iberian pigs Reared in the meadows of Extremadura Naturally cured in Badajoz, Spain Rich flavour with delicate, melt-in-the-mouth texture Best served thinly sliced at room temperature

50% Iberico Cebo Ham from Toledo, made from Iberico pigs fed on a premium grain-based diet. Expertly cured for a rich marbling, deep colour and complex savoury flavour, perfect for hand slicing and sharing. 50% Iberico Cebo whole ham leg Sourced from Iberico pigs Fed on a premium grain-based diet Expertly cured in Toledo, Spain Rich marbling with deep colour and savoury flavour Approx. 7.2–7.5kg whole leg

Acorn-Fed 100% Iberico Ham made from purebred Iberian pigs reared free-range in oak-forested pastures. Naturally fed on acorns during the montanera season and cured for a minimum of 36 months for a deep nutty flavour, silky texture and exquisite marbling. Acorn-fed 100% Iberico ham Made from purebred Iberian pigs Free-range pigs raised in oak-forested pastures Naturally fed on acorns during montanera season Cured for a minimum of 36 months Origin: Toledo, Castilla-La Mancha

Reserva Duroc Serrano Ham leg from Lugo, Galicia, made from high-quality Duroc breed pigs and cured for at least 15 months. Balanced in salt, texture and flavour, it is best enjoyed thinly sliced at room temperature. Reserva Serrano ham leg Made from high-quality Duroc breed pigs Cured for at least 15 months Origin: Lugo, Galicia Balanced salt, texture and curing time Best enjoyed at room temperature