Our hand carved Iberico ham comes from black Iberian pigs fed on a diet of high-quality grain which produces a rich, dark meat with a deep, exceptional flavour thanks to the 36 months curing period in natural dryers, which are located in Guijuelo, Salamanca province. It is well known that the best way to enjoy Spanish ham is when it is finely hand-carved, as the ham retains the delicate aromas and releases the finest flavour from its fat.

• Cereal-fed Iberico Pata Negra Ham has a high infiltration of unsaturated fat


• Incredible aroma, not too salty with intense nutty flavours and marble texture


• Cured for 36 months, Guijuelo, Salamanca


• 100g Sliced and Vacuum Packed

About Nitrates and Nitrites
Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. They exist in minuscule quantities and so long as you don't consume mountains of cured meats every single day then you can rest assured that consuming our meats will only provide you with positive health benefits such as a strong heart and a powerful mind.