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These white-foot Serrano hams, weighing a minimum of 7.5kg, come from the area around Teruel in Aragon and have been naturally cured for around 24 months to give extra depth of flavour. This is the kind of ham found in many Spanish kitchens for regular use. Shown with a ham stand and knife which are available separately, but we do include instructions on the care and carving of your ham.
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£135.00
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NEW! These hams are closely related to Serrano, but have a Denomination of Origin from Trevelez, in Granada, as a mark of their distinctiveness. They are cured in one of the highest villages in Spain, and the dry conditions at this level allows them to be cured just using a little salt, for over 17 months; no other preservatives or additives are required - so this means that although paler than Serrano hams, they are less salty and have no added nitrites. We are now being urged to reduce our consumption of both of these items, so these type of hams from Trevelez are being promoted as a health-conscious option, especially if you love ham but are trying to reduce your salt intake!
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£145.00
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A 'Paleta' is the front leg of an Iberico (Pata Negra) pig; cured for 18-22 months and weighing a minimum of 4.5kg. These are from Guijuelo and have been fully acorn-fed, to give the meat that characteristic nutty flavour. It is the whole front leg on the bone, smaller than a 'Jamon' (hind leg), with a firmer texture, darker coloured meat and less marbling. It provides a budget-conscious alternative to a Jamon. Comes with instructions on the care and carving of your ham.
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£165.00
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These are the famous 'Pata Negra' Iberico hams from black foot pigs fed on mixed grains including acorns ('Recebo'), at an excellent price. This ham is cured for 24-28 months and has a lovely flavour and melt-in-the-mouth texture. Minimum weight 8kg. Comes with instructions on the care and carving of your ham.
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£310.00
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This is a great price for the finest of Spanish hams - Pata Negra from an award-winning supplier from Guijuelo near Salamanca, including a Gold medal in this year's Great Taste Awards and Gold at the 2010 International Congress for Ham in Frankfurt. These black-foot pigs are fully 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. Minimum weight 7.5kg. Comes with instructions on the care and carving of your ham.
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£445.00
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This is one of the finest of Spanish hams - Pata Negra from an award-winning supplier from Guijuelo near Salamanca, including a Gold medal in this year's Great Taste Awards and Gold at the 2010 International Congress for Ham in Frankfurt. This is a fully acorn-fed ham, cured for three years to achieve the maximum flavour and melt-in-the-mouth texture. Minimum weight 7kg. Comes with instructions on the care and carving of your ham.
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£545.00
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The most famous Iberico ham in the world - now available through us - by order only! These Iberico pigs are bred in the Dehesa, the oak forests, around Jabugo in Andalucia, feeding on acorns to give the meat its intense nutty flavour, and cured for three years to produce a melt-in-the-mouth texture. Please allow two weeks notice if you wish to order one of these hams.
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£795.00
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One quarter of top-quality Reserva Serrano ham from Aragon (around the famous Serrano-ham area of Teruel), cured for around 20-24 months; in a piece weighing a minimum of 900g, 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.
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£27.50
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A great tasting Serrano ham, weighing a minimum of 5kg; very good value for a whole boneless ham, with the bone, skin and excess fat removed to aid carving. This is cured for 16 months, which gives it a slightly milder flavour than the Reserva.
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£99.00
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This is a whole boned Serrano ham with the bone, skin and excess fat removed to aid carving. Weighs a minimum of 5kg. Cured for a minimum of 20 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.
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£105.00
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-SORRY, OUT OF STOCK- Half an off the bone Iberico ham, off the bone and cleaned of skin and excess fat, with a minimum weight of 2kg, ready for slicing paper-thin, either by hand with a long ham knife or a slicing machine. These are Iberico pigs from our award-winning supplier from Guijuelo in Salamanca, fed on a mixed diet of acorns and other grains and then cured for over two years to achieve a great depth of flavour. Winner of a Gold medal in the 2010 International Congress for Ham in Frankfurt.
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£150.00
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