Meat

This ham is made from the meat of pigs from the province of Teruel in Aragon, and is cured for a minimum of 14 months, allowing it to develop a full, clean flavour. It has a good balance of sweet and savoury notes, a dense, meaty flavour and a firm, dry texture; an excellent value serrano ham. Approximately 4.5kg in weight. You may see white or grey mould on the outside of your ham. This is natural and occurs as the ham continues to cure. Simply wipe it off with a damp cloth, or trim it away with the skin and yellow fat when carving. This won’t affect the ham’s quality.

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.  

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 

Made from the meat of a herd of pigs that range freely on ecological farms in Avila, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo hot can be eaten as a tapa with some bread. It is also excellent for cooking

Made from the meat of a herd of pigs raised freely on ecological farms in Andalucía, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo mild can be eaten as a tapa with some bread. It is also excellent for cooking

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  

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.

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.

This hot cooking chorizo follows a Riojan recipe with hot smoked pimentón de la Vera DOP and a hint of garlic.  A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, or a summer lentil salad, or add a few slices to a bean and vegetable stew. Make a Spanish breakfast with chorizo, eggs and fried potatoes. Serve a little diced chorizo as an accompaniment to white fish or a garnish to a creamy soup. Poach slices in a red Rioja and serve with crusty bread. Add a little to a Spanish tortilla potato omelette.  To create a chorizo roll as we do at Borough market, butterfly the sausage, grill on both sides and serve in a bun with roasted piquillo peppers, fresh rocket and olive oil. Free from colourings, additives and preservatives. 

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.

Packed with flavour, this selection of meats, known as "compango", is the perfect base for hearty stews like Fabada Asturiana. The natural smoking process is done by hand using oak wood, which gives the sausages their distinctive flavour. Produced by Embutidos Naveda, a family-run business steeped in the traditions of Asturias. Their time-honoured recipes, passed down through generations, reflect a commitment to artisanal craftsmanship and the finest raw ingredients.

Oak-smoked chorizo, typical of the Asturias region and made following a traditional recipe. Try poaching in cider. The natural smoking process is done by hand using oak wood, which gives the sausages their distinctive flavour. Produced by Embutidos Naveda, a family-run business steeped in the traditions of Asturias. Their time-honoured recipes, passed down through generations, reflect a commitment to artisanal craftsmanship and the finest raw ingredients. A 2-star Great Taste Awards winner in 2025 Note from the judges: "This is a meaty chorizo with a well-judged spice and happy, natural smokiness. The judges appreciated the lean texture and really loved the delicate balance of all the flavour notes."

Everything you need to carve your own Spanish serrano ham at home. This Monroyo ham comes from the province of Teruel in Aragón and is cured for a minimum of 14 months, developing a delicious balance of sweet and savoury flavours, with a dense, meaty character and a firm, dry texture. At a minimum weight of 7kg, it’s an excellent-value serrano ham for sharing and enjoying over time. The kit includes a wooden ham stand, ham carving knife and QR code linking to our step-by-step ham carving tutorial, so you can learn how to get the best from your ham. Please note: the wooden ham stand shown in the product images features Brindisa branding. Currently, the stand supplied with this kit is the non-branded version. Find out more about Spanish ham and how to carve it at our Brindisa Ham School. The Monroyo Cured Ham Kit includes: Monroyo Cured Ham Wooden Ham Stand Ham Carving Knife QR code with access to our ham carving tutorial A note about natural mould You may see white or grey mould on the outside of your ham. This is completely natural and occurs as the ham continues to cure. Simply wipe it away with a damp cloth, or trim it away along with the skin and yellow fat when carving. This will not affect the quality or flavour of the ham.

Richly fatty cured pork belly. Hint of spice from pimentón. For streaky bacon with attitude. Freshly sliced in our Balham Deli. León paprika-rubbed rubbed smoked streak bacon  has the perfect balance of lean and fat and is marinated in pimentón to give a spicy heat to the rind. It adds a deep, salty smokiness to any dish or gourmet sandwich. In Spain, Panceta is also often referred to as bacon. Selection of quality raw ingredients is key. The cured belly pork is cut and then smoked over oak. Panceta is wonderfully versatile and adds flavour to the other ingredients it is combined with. In traditional slow-cook Spanish dishes such as Cocidos, often just a little is added for depth of flavour. Cecinas Pablo is based in Astorga, León, an area famous for its sausages, hams and cured meat. The dry climate and clean air provide the optimum conditions for curing meat. Pablo started as a butcher 30 years ago. Today his son (also named Pablo) continues his traditions. As a company, Cecinas Pablo is renowned in León & and throughout Spain as one of the best suppliers of Cecina (air-cured beef). They have a butchers shop and delicatessen in Astorga, while the factory where they prepare and cure their meat has expanded to double its size in the last few years. Vacuum-packed.  

This ham is made from the meat of pigs from the province of Teruel in Aragon, and is cured for a minimum of 14 months, allowing it to develop a full, clean flavour. It has a good balance of sweet and savoury notes, a dense, meaty flavour and a firm, dry texture; an excellent value serrano ham (minimum weight 7kg). Find out more about Spanish Ham and how to carve at our Ham School. You may see white or grey mould on the outside of your ham. This is natural and occurs as the ham continues to cure. Simply wipe it off with a damp cloth, or trim it away with the skin and yellow fat when carving. This won’t affect the ham’s quality.

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.

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.

Soft, melting black pudding. Sweetness from onions. Grill or BBQ, a breakfast treat. Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness. The cocktail-sized puddings can be fried, grilled, baked or poached or cooked down to give texture to casseroles. Approximately 600g in weight

Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish.  This variety, made in Extremadura by Brindisa's supplier of the finest ibérico hams, is made using meat from acorn fed pigs and is cured for a period of 30 days.

Soft, melting black pudding. Sweetness from onions. Grill or BBQ, a breakfast treat. Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness. The cocktail-sized puddings can be fried, grilled, baked or poached or cooked down to give texture to casseroles. Approximately 300g