Ibérico Ham and Charcuterie

This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 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. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders.Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams

Acorn-rich, smoky. Lean shoulder meat, coarsely chopped. Generous flavour, slice and impact. Freshly sliced in our Balham Deli. This is a regional variant of the chorizo made using large pieces of acorn fed ibérico meat from the Dehesas of Extremadura, SW Spain. It is made with large pieces of lean meat, combined with sufficient fat to give it a pleasing texture, and seasoned with mild smoked paprika. The flavour is rich, nutty and intense with a pleasing note of warm smokiness. *Vacuum-packed

Soft, rich, buttery. Remarkable clean sweetness. A regional speciality. From maker Señorío. Freshly sliced in our Balham Deli. Lomo doblado is made from the meat of acorn fed ibérico pigs that have fattened up on the dehesa of south western Spain. The cured loin of de bellota ibérico 100% pigs is considered to be one of the finest pieces of charcuterie produced in Spain. Made from the tenderloin; this artisan product, produced without paprika, is based on a traditional recipe from Extremadura, re-discovered by Señorío de Montanera. The whole loin is folded in half, coated with lard and cured. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams. A 3-star Great Taste Awards winner in 2024 For best results, remove from fridge at least 30 minutes before serving.  Vacuum-packed

An iconic show-stopping centrepiece for parties and festive tables. Enjoy Spain's quintessential cured ham, with intensely savoury, nutty sweetness, lingering flavour and truffle notes. Pro or Premium? You decide. Choose between a professional level plastic stand (Pro) or the premium beechwood stand (Premium). Both kits also include a carving knife and a QR to a ham carving tutorial. Find out more about Spanish Ham and how to carve at our Ham School. Full contents list: • Acorn Fed 100% Iberico Senorio Ham • Ham Stand, in either Plastic (Pro) or beechwood & stainless steel (Premium) • Ham Carving knife  

Earthy toffee sweetness of acorns. Savoury undertone. Hints of fruitiness. Lingering intensity. The Brindisa bellota ham is made from pigs of 75% iberico 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.  The ham in this pack has been hand-carved by a master carver. 

Earthy toffee sweetness of acorns. Savoury undertone. Hints of fruitiness. Lingering intensity. The Brindisa bellota ham is made from pigs of 75% Iberico breed that have fattened up on acorns on the dehesa of Extremadure 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. The ham in this pack has been hand-carved by a master carver.

Both sweet and smoky. Melting texture. 100% natural. Pure indulgence for chorizo lovers. This sliced chorizo is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura. This sausage is simply seasoned with salt, garlic and mild, smoked pimenton de la Vera, creating a perfect balance between the smokiness of the spice and the rich flavours of the acorn-fed pork.

This sliced salchichon is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura. This salchichon (equivalent to an Italian salami) is simply seasoned with salt and black pepper, allowing the rich flavours of the acorn fed pork to come clearly through. This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were: "Lovely fatty sheen to the meat. Sweet aromas with a slight pepperiness. The sausage has a good mild porky flavour with sweetness from the fat. Pepper seasoning is well observed."

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.

An excellent value bellota ham which is made from Iberico pigs that have fattened up on acorns on the dehesa of Extremadura and are then cured in Guijuelo, Salamanca for 3 years. The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish. Pro or Premium? You decide. This set includes either a professional level wooden effect plastic ham stand or the more expensive, premium beechwood and stainless steel stand. Both kits also include a carving knife and a QR to a ham carving tutorial. Find out more about Spanish Ham and how to carve at our Ham School.

The Brindisa bellota shoulder (paleta) 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. Expertly cured in Guijuelo, Salamanca for 2 years. Freshly sliced in our Balham Deli. The shoulder (paleta) has more fat than the back leg, giving a remarkable richness to the meat. Sweet, savoury and nutty, it has a lingering aftertaste, intensified by the abundant acorn rich fat. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. *Please be aware that, depending upon which part of the ham your pack has been carved from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed

Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. 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. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed

Sweet dominates savoury. Earthy, grassy, toasted nuts. Pigs forage in woodlands. The King of hams. Freshly hand-carved by a master carver in our Balham Deli. The Eíriz bellota ham is made from free range pigs of 100% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks. The hams are then expertly cured in Jabugo in Huelva, one of the most famous Ibérico ham curing towns in Spain.  This ham has been cured for 3 years to create intense, complex flavours and aromas. Jamones Eiriz have been producing Ibérico hams in the town of Corteconcepción, situated in the mountains of the Sierra de Aracena, north of Seville, since near the beginning of the 19th century. Their artisan production methods keep things as traditional as possible and create some remarkable hams. For best results, remove from fridge at least 30 minutes before serving. How to enjoy: Place the slices on a warm plate for the fat to melt slightly. Eat the slices with pan de coca Catalan bread or picos de pan. *Please be aware that, depending upon which part of the ham your pack has been carved from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed

This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 4 months. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product

This Ibérico salchichón is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. This salchichon (equivalent to an Italian salami) is nutty and rich with a touch of warmth from the black pepper. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. 

A lean cut packs a flavour punch. Marbled with sweet acorn fat. From maker Señorío. Made from the meat of acorn fed iberico pigs that have fattened up on the dehesa of south western Spain, the cured, loin of iberico de bellota pigs is considered to be one of the finest pieces of charcuterie produced in Spain. The fresh loin is marinated in salt, pepper and paprika, stuffed into natural casing and cured for 3 months to produce a rich, sweet piece of charcuterie with a long aftertaste. Whole piece with an approximate weight of 500-600g 

Aromatic lard for roast potatoes and baking. This product is made from the famous ibérico pigs of Spain, world renowned for its flavour and aromas. It is produced by rendering down the plentiful fat of the animals to produce a smooth, aromatic lard. It can be used as a cooking fat in making roast potatoes or in baking, to make beautifully light pastry.

Made from 100% Iberian pigs raised on acorns during the Montanera season. This exquisite Iberico pig shoulder (paleta) is slowly cured for 24 to 36 months in natural cellars, developing a deep, complex flavour. The meat boasts an intense purple-red colour, marbled with delicate fat that melts in your mouth, creating a velvety texture and a perfect balance of sweet and savoury notes. A warm, nutty aroma and a smooth, succulent finish make this a truly exceptional tasting experience. Full contents list: • Acorn Fed 100% Iberico Senorio Shoulder Ham (approx. 4-4.5kg) • Wooden Ham Stand • Ham Carving knife Click here for tips and advice on how to carve your new shoulder ham.

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.

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.