Iberico Ham

This ham is a traditional product unique to Spain, and at its peak, it is arguably the best ham in the world. A 3-star Great Taste Awards winner in 2025 Note from the judges: "A beautifully cut jamón with a lovely distribution of fat and meat. Judges love the depth of flavour and the fat just melts on the tongue. Really well balanced, with well measured salt. It is delicious. They immediately agreed that this was an exceptional meat and amongst the best of its type they had tried. A fresh, peppery aftertaste follows deep flavours that showcase the caramel notes promised. A truly fantastic ham." Made with the meat of the Ibérico pig, a breed that has evolved in the south-west of the Iberian peninsula for thousands of years and which has remarkable organoleptic characteristics, this was something that, as an importer, we had to bring to the UK. Our small producer raises the highest quality pure-bred Iberico livestock, which fatten on acorns from the evergreen oaks (encina) on their lands during the winter montanera. The hams then spend 3 years drying and maturing. Made from pure-bred Ibérico pigs raised in the southwest of Spain, this ham reflects centuries of tradition and a deep connection to the land. The pigs roam freely, feeding on acorns during the montanera season, before the hams are dried and matured for three years. Our producer works in Los Pedroches, the newest Ibérico PDO, renowned for its vast evergreen oak forests (the largest in western Europe) and exceptional acorns, which give the ham its characteristic sweetness and depth. Perfect with a crianza, or bold enough to pair with Speyside whisky. Click for tips and advice on how to carve your ham.

The Brindisa bellota ham is made from pigs of 75% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives. The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months. The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish. Minimum weight 7kg  Find out more about Spanish Ham and how to carve at our Ham School.

Harmonious sweet and savoury notes. Four generations of expertise. Great for picnics. Produced by a company in Guijuelo, Salamanca who have been making iberico hams for more than 100 years. The hams are produced from the meat of outdoor reared, free range Iberico pigs that have fed on natural grasses, cereals and, on occasion, acorns. Cured for 3 years, this is an excellent entry-level Iberico ham with a gently sweet aroma, a well-judged combination of savoury and sweeter notes and a long, clean aftertaste.

Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.