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Boneless serrana bodega shoulder ham 2.2-2.5kg. La Finojosa. Boneless serrana bodega shoulder ham 2.2-2.5kg. La Finojosa.

Boneless Serrana Reserva shoulder 2.2-2.5kg. La Finojosa.

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€43.00 (tax incl.)
Paleta cured for a minimum of 18 months, from pigs fed on natural feed and pasture. The production process of this product is carried out using highly advanced techniques and an age-old tradition. Pleasant aroma and...
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Boneless iberian cereal shoulder 50% iberian 2.2-2.5kg . La Finojosa. Boneless iberian cereal shoulder 50% iberian 2.2-2.5kg . La Finojosa.

Boneless iberian cereal shoulder 50% iberian 2.2-2.5kg . La Finojosa.

Love
€64.00 (tax incl.)
50% Iberian pigs reared intensively on livestock farms, fed exclusively on feed, cereals and legumes. It has a dark reddish colour with fat infiltrated in the muscle mass. It has a slightly salty and sweet taste and a...
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Boneless iberian cereal-fed shoulder 50% iberian 2.2-2.5kg. La Finojosa. Boneless iberian cereal-fed shoulder 50% iberian 2.2-2.5kg. La Finojosa.

Boneless iberian cereal-fed shoulder 50% iberian 2.2-2.5kg. La Finojosa.

Love
€77.00 (tax incl.)
Pieces from 50% Iberian pigs reared free-range in the pasture. They feed on feed, cereals and legumes and on the acorns and grasses provided by the natural environment.Dark reddish colour with fat infiltrated in the...
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Boneless serrano reserva ham 4,5-5kg. La Finojosa. Boneless serrano reserva ham 4,5-5kg. La Finojosa.

Boneless Serrano reserva ham 4,5-5kg. La Finojosa.

Love
€79.00 (tax incl.)
Serrano ham with a minimum curing period of 18 months and from selected pigs of the highest quality. The cut gives us a characteristic pink to red colour. Homogeneous texture, not very fibrous and without pastiness....
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Boneless Gran Reserva serrano Ham 4.5-5kg. La Finojosa. Boneless Gran Reserva serrano Ham 4.5-5kg. La Finojosa.

Boneless Gran Reserva Serrano Ham 4.5-5kg. La Finojosa.

Love
€82.50 (tax incl.)
Serrano ham with a minimum curing period of 24 months. It comes from pigs that are fed exclusively on feed, cereals and legumes. They have a delicate and slightly salty flavour. Its characteristic colour ranges from...
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OUT OF STOCK Reserva ham boneless 4.5-5.5kg. Juviles. Reserva ham boneless 4.5-5.5kg. Juviles.

Reserva ham boneless 4.5-5.5kg. Juviles.

Love
€93.01 (tax incl.)
Reserva Alpujarra Ham with a minimum natural curing period of 16 months, carried out in drying sheds located at an altitude of 1250 meters in the Sierra Nevada Natural Park. This privileged enclave has a decisive...
Boneless Duroc ham 4.5-5kg. La Finojosa. Boneless Duroc ham 4.5-5kg. La Finojosa.

Boneless Duroc ham 4.5-5kg. La Finojosa.

Love
€96.00 (tax incl.)
Duroc ham comes from a breed of pig that is very common in hams consumed in Spain. It is the only breed allowed to crossbreed with the Iberian breed. The curing period is 20 to 24 months. Allergen free. Gluten free.
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Boneless acorn-fed shoulder 50% iberian 2.2-2.5kg. La Finojosa. Boneless acorn-fed shoulder 50% iberian 2.2-2.5kg. La Finojosa.

Boneless acorn-fed shoulder 50% iberian 2.2-2.5kg. La Finojosa.

Love
€108.50 (tax incl.)
Pieces from 50% Iberian pigs reared in the wild in the dehesa. They feed in their final stage on acorns and grasses provided by the natural environment. Dark reddish colour with fat infiltrated in the muscle mass....
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OUT OF STOCK Boneless ham PGI Trevélez 4.5-5.5kg. Juviles. Boneless ham PGI Trevélez 4.5-5.5kg. Juviles.

Boneless ham PGI Trevélez 4.5-5.5kg. Juviles.

Love
€114.00 (tax incl.)
Trevélez PGI ham cured for a minimum of 20 months in drying sheds located at an altitude of 1250 meters in the Sierra Nevada Natural Park. This privileged enclave has a decisive influence on the Natural Curing of...
Boneless iberian cereal-fed ham 50% iberian 4.5-5kg. Belloterra. Boneless iberian cereal-fed ham 50% iberian 4.5-5kg. Belloterra.

Boneless iberian cereal-fed ham 50% iberian 4.5-5kg. Belloterra.

Love
€245.00 (tax incl.)
Ham cured between 20-24 months, from Iberian pigs raised in pastures and fed with grass and feed (cereals and legumes) from their own environment. Each piece is numbered, which ensures perfect monitoring and control...
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Boneless acorn-fed ham 50% Iberian 4,5-5kg. La Finojosa. Boneless acorn-fed ham 50% Iberian 4,5-5kg. La Finojosa.

Boneless acorn-fed ham 50% Iberian 4,5-5kg. La Finojosa.

Love
€374.00 (tax incl.)
Ham from pigs fed exclusively on acorns and other grasses. It has a homogeneous texture, not very fibrous and without pastiness or softening, as well as a slightly salty, very delicate flavor and a pleasant aroma....
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Boneless acorn-fed ham 50% Iberian 4.5-5kg. Belloterra. Boneless acorn-fed ham 50% Iberian 4.5-5kg. Belloterra.

Boneless acorn-fed ham 50% Iberian 4.5-5kg. Belloterra.

Love
€375.00 (tax incl.)
Ham from Iberian pigs raised in freedom in the pastures of the Pedroches Valley. It is never cured for less than 3 years, maturing very slowly in a natural drying room and resting in a natural cellar, located 5 meters...
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Boneless acorn-fed ham 100% Iberian 4,5-5kg. La Finojosa. Boneless acorn-fed ham 100% Iberian 4,5-5kg. La Finojosa.

Boneless acorn-fed ham 100% Iberian 4,5-5kg. La Finojosa.

Love
€484.00 (tax incl.)
Ham from pigs fed exclusively on acorns and other grasses. It has a homogeneous texture, not very fibrous and without pastiness or softening, as well as a slightly salty, very delicate flavor and a pleasant aroma....
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Boneless acorn-fed ham 50% iberian 48 months 5.5-6.5kg. Casalba. Boneless acorn-fed ham 50% iberian 48 months 5.5-6.5kg. Casalba.

Boneless acorn-fed ham 50% iberian 48 months 5.5-6.5kg. Casalba.

Love
€539.00 (tax incl.)
Piece elaborated according to the traditional processes, selecting the best raw material and respecting its long curing times in natural dryer and cellar until it reaches its optimum point of maturation. Curing time...
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Boneless acorn-fed ham 100% iberian 48 months 5.5-6.5kg. Casalba. Boneless acorn-fed ham 100% iberian 48 months 5.5-6.5kg. Casalba.

Boneless acorn-fed ham 100% iberian 48 months 5.5-6.5kg. Casalba.

Love
€609.00 (tax incl.)
Piece elaborated according to the traditional processes, selecting the best raw material and respecting its long curing times in natural dryer and cellar until it reaches its optimum point of maturation. Curing time...
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