Our Artisan Hams
From the Auvergne to Spain, our selection of dry-cured hams covers every format: sliced for the aperitif, as a 500 g taco for thin slices, or whole and boneless for celebrations and professionals.
From France: Auvergne PGI ham, cured at 750 m altitude, and a Gold Medal farmhouse ham. From Spain: Serrano TSG (traditional speciality guaranteed), cured 12 to 24 months, and jamón Bellota 100% Ibérico, black label, cured 36 months.
All our large formats are boneless and vacuum-packed, with no waste when slicing.
Frequently asked questions
Which ham should I choose?
For mildness, the 9-month Auvergne. For character, an 18-24 month Serrano. For an exceptional occasion, the 36-month Bellota.
Is the sliced ham delivered vacuum-packed?
Yes, with interleaving sheets between the slices.
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