Because we select ibérico jamones for their flavour, aroma and texture, taking care of every detail from origin to curing. Our experience and controls guarantee a balanced, juicy jamón full of nuances. A safe choice for gifting or enjoying at home.

They refer to the pig’s diet, key to the final flavour:

Cebo: smooth and balanced profile.

Cebo de Campo: more character and nuances.

Bellota: intense flavour, deep aroma and maximum juiciness.

Better feeding means a greater gastronomic experience.

100% ibérico: from 100% ibérico parents, the highest expression of ibérico.

50% ibérico: combines quality, flavour and a more accessible price.

The coloured seals certify breed and feeding:

Black: 100% ibérico de bellota

Red: ibérico de bellota

Green: ibérico de cebo de campo

Slow curing allows the jamón to develop deeper aromas, smooth texture and balanced flavour. Longer curing means more complexity and enjoyment.

It depends on the occasion and the recipient’s experience.

Ibérico de bellota jamones are ideal for special occasions, while cebo or cebo de campo are perfect for a safe choice.

A whole piece is ideal for those who enjoy the slicing ritual and maximum yield.

Hand-sliced jamón is the most convenient option, ready to enjoy.

Same quality, different ways to enjoy it.

Keep it in a cool, dry place. Once started, protect the cut to preserve flavour and juiciness.

No. Jamón ibérico is gluten-free and allergen-free, meeting strict quality and traceability controls.