Ibérico & Serrano Hams

Cured Ibérico Ham:

The Ibérico pig is native and exclusive to the Iberian Peninsula and raised freely in a unique ecosystem known as the Dehesa. These are extensive Mediterranean woodlands abundant in Cork and Holm oak trees whose fruit, the acorn (“bellota”), along with the fresh aromatic grass is the staple diet of the Ibérico pig. Also known as “Pata Negra”, it is the most revered ham in Spain. 

Cured Serrano Ham:

Trevélez is the highest village in Spain and so conditions are perfect for air-drying hams. Here, they still cure hams the old-fashioned way, using only sea salt (no nitrates) and mountain air. Trevélez ham is air-dried naturally for 20 months.