Showcasing the best of Spain since 1998
Serrano Ham
Traditionally, serrano ham is made in mountainous environments therefore the word serrano coming from ¨sierra¨ where winters are very cold with pure air and perfect humidity conditions for the curing of the ham.
This curing process has several stages: first hams are cleaned, stacked, and salted. Salting prevents the ham for losing moisture and helps in its conservation. This stage lasts a couple of weeks.
Salt is then washed off the hams and they are hanged to start the curing process for about six months. The final air-drying process can last up to 18 months depending on weather, size and type of ham.
Our varieties
Bone-in Serrano Ham
Boneless Serrano Ham
Serrano Ham Block
Sliced Serrano Ham
Iberian ham
The world famous Iberico Ham comes from the Iberico pig breed characterized by their black skin and its black hoof, therefore its name PATA NEGRA.
Chorizo
The most popular Spanish sausage is made with pork seasoned with Spanish paprika (pimentón) which can be sweet or spicy.
The popularity of Tapas bars in other countries has made chorizo a very popular product outside Spain and it is now also an essential deli product in retailers and restaurants all around the world.
