 | | Excellent value for a whole Serrano ham on the bone, these hams come from the area around Teruel in Aragon and have been naturally cured for around 16 months. This is the kind of ham found in many Spanish kitchens for regular use. Best used with our Jamonero (ham holder) to keep it well positioned, and cut very thinly using one of our long flexible-bladed ham knives. Order the ham on its own or together with our boxed set, including knife and ham stand (which can also be bought separately). | £ 79.00 |
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| | A whole Serrano Reserva ham on the bone from the area around Teruel in Aragon; this has been naturally cured for around 24 months to give extra depth of flavour. Best used with our Jamonero (ham holder) to keep it well positioned, and cut very thinly using one of our long flexible-bladed ham knives. Order the ham on its own or together with our boxed set, including knife and ham stand (which can also be bought separately) | £ 93.00 |
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 | | A whole leg of the famous Pata Negra ham from black foot pigs fed on acorns and other grains high in the mountains of Guijuelo - from a gold-medal award winning supplier, at an excellent price. This ham is cured for 24-28 months and has a lovely flavour and melt-in-the-mouth texture. Winner of the Best International Meat Product award at the 2006 Food and Drink Expo in Brimingham! Order on its own or together with our boxed set, including knife and ham stand (which can also be bought separately) | £ 221.00 |
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| | This is a great price for the finest of Spanish hams - Pata Negra from a gold-medal winning supplier from Guijuelo near Salamanca. These black-foot pigs are fed on acorns, then cured using salt and hung for 26-30 months. This combination is what gives it its nutty flavour and melt-in-the-mouth quality. Order on its own or together with one of our boxed sets, including the essential ham holder and flexible ham knife. | £ 320.00 |
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 | | This is the absolute top of the range - a fully acorn-fed ham, cured for three years to achieve the maximum flavour and melt-in-the-mouth texture. Order on its own or together with our boxed set, including knife and ham stand (which can also be bought separately). | £ 399.00 |
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 | | Excellent quality Serrano ham slices in a vacuum pack, this ham has been cured for around 16 months to give an intense depth of flavour. Delicious! (Before opening any of these sliced vacuum packs, it helps the slices to separate more easily if they are held under hot water for about 30 seconds) | £ 2.99 |
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 | | A popular-sized larger pack of our delicious Serrano ham slices; cured for 24 months from high-quality white-foot pigs in the traditional way, this time in a great 500g pack! | £ 9.95 |
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 | | A lovely nutty flavour and melt-in-the-mouth texture. This is top-quality acorn-fed Pata Negra from our gold-medal winning supplier in Guijuelo at an excellent price. Serve the ham at room temperature to enhance the flavour, with some of our breadsticks made using extra-virgin olive oil perhaps, and a glass of chilled Fino sherry or Rioja. | £ 10.85 |
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| | One quarter of top-quality Reserva Serrano ham from Aragon (around the famous Serrano-ham area of Teruel) in a piece, off-the-bone and cleaned of excess fat, vacuum-packed - slice very thinly using our flexible knife for best results - or ideal for use with a slicing machine. | £ 17.50 |
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 | | Delicious acorn-fed black foot ham from Guijuelo, cured for 24 months, in a piece, cleaned of skin and excess fat, vacuum-packed. This delicious ham melts in the mouth! Ideal if you want more than a few slices, but do not need a whole leg; or as a gift, beautifully presented in one of our wooden boxes. | £ 59.95 |
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 | | A great tasting Serrano ham, very good value for a whole boneless ham - at just £60; with the bone and excess skin and fat removed to aid carving. This is cured for 16 months, which gives it a slightly milder flavour than the Reserva. | £ 60.00 |
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| | This is a whole boned Serrano ham cured for at least 20 - 24 months to give a firmer texture and greater intensity of flavour. Best used sliced paper-thin with a meat slicer to get the best flavour. | £ 70.00 |
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 | | A large piece of our delicious Pata Negra ham, with the bone and excess fat removed, ready to slice thinly for a party (best used with a slicer to ensure thin slices). Cured for 24 months, these are the pigs descended from Wild Boar and allowed to roam the woods around Guijuelo, eating a mixture of acorns and other grains to give a rich nutty flavour and melt-in-the-mouth texture. | £ 135.00 |
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