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Hams & Shoulders

Enjoy the pleasure of eating a good ham.

Iberian Ham, one of the best Spanish products. In our online shop, we offer you Iberian Bellota hams of the highest quality with and without Designation of Origin, made in a traditional way, with thoroughly selected pieces of acorn-fed pigs. You can also buy Iberian shoulder and Serrano ham cured in natural dryers. 

  • 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 exquisite flavour. Allergen free. Gluten free.

    44,00 € *
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  • Salted, aired and cured for 100 days. 100% Spanish cattle lambs. Lambs fed on mountain pastures and meadows. Vacuum packed and black cotton cover.

    49,00 € *
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  • Salted, aired and cured for 100 days. 100% Spanish cattle lambs. Custom ham holder and knife included for the perfect cut.

    69,00 € *
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  • 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. Allergen free. Gluten free.

    75,00 € *
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  • 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.

    89,00 € *
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  • Serrano ham cured in a traditional and natural way in Juviles (La Alpujarra). No additives or preservatives, low in salt, rich in vitamins and proteins, low in saturated fat. Suitable for people with gluten and lactose intolerance, with its own flavor and aroma.

    93,95 € *
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  • Alpujarra Duroc ham with a minimum natural curing period of 24 months, carried out in drying sheds located at an altitude of 1250 meters in the Sierrra Nevada natural park. This privileged enclave has a decisive influence on the Natural Curing of these hams. Allergen free. Gluten free.

    105,00 € *
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  • Ham with specific I.G.P. "Jamón de Trévelez" made in Juviles, handcrafted and natural, in the center of the Alpujarra, more than 1250 m. of altitude in the natural park of Sierra Nevada, starting from a high quality white pig, salty and without nitrifying or preservatives, only sea salt, complying with the regulations of the regulatory council. Its...

    105,50 € *
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  • Piece elaborated according to the traditional processes, respecting its long curing times in natural dryer and cellar until reaching its optimal point of maturation. Curing time 24-36 months. Allergen free. Gluten free.

    120,00 € *
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  • Ham cured for more than 24 months in natural dryers. Carefully elaborated from large and fatty pigs. Pleasant aroma and firm and juicy texture.

    139,00 € *
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  • Cured in natural cellar for more than 22 months. Maximum quality guaranteed by Los Pedroches Protected Designation of Origin.  From free-range pigs breeded in the meadows of Valle de los Pedroches.

    143,00 € *
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  • Piece elaborated according to the traditional processes, respecting its long curing times in natural dryer and cellar until reaching its optimal point of maturation. Curing time 30-36 months. Allergen free. Gluten free.

    163,00 € *
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  • The shoulders of the Extrem Puro Extremadura firm are obtained from the same pure acorn-fed Iberian pigs from which the house hams come. For its elaboration the front legs of the animal are used (somewhat smaller than the back ones) and they remain curing between 20 and 30 months in the cellar preserving the same essence, aroma and fineness of the ham....

    200,00 € *
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  • This 50% Iberian Cebo de Campo ham comes from the town of Monesterio (Extremadura). It is made with pieces from animals fed exclusively on cereals and legumes, grass and other natural resources from the fields of Extremadura. The cold and dry winters together with the mild summer temperatures of this town, make these pieces acquire an aroma and flavor...

    206,00 € *
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  • Ham cured between 20-24 months, from Iberian pigs raised in pastures and fed on grass and feed (cereals and legumes) from their own environment. Each piece is numbered, which ensures perfect monitoring and control of the curing process, which never takes less than 3 years. Allergen free. Gluten free.

    213,00 € *
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  • Ham with a minimum natural curing period of 36 months. It comes from 50% Iberian breed pigs, raised in freedom in the best pastures and fed with acorns, grass and cereals. No additives or preservatives, reduced salt content. Allergen free. Gluten free.

    232,00 € *
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  • This 50% Iberian acorn-fed ham comes from the town of Monesterio (Extremadura). It is a star product of the highest quality, a tradition linked to the cult of ham. The animals are fed exclusively on acorns, grass and other natural resources of the Extremaduran pasture, without any supplementary feed.  The cold, dry winters together with the mild summer...

    310,00 € *
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  • 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 underground. Allergen free. Gluten free.

    321,00 € *
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  • 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. Allergen free. Gluten free.

    323,00 € *
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  • 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 36 months.  Allergen free. Gluten free.

    388,00 € *
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  • Cured in natural dryers and in cellars for at least 48 months. Its meat has a special infiltrated fat, very rich in fatty acids, similar to olive oil. Cut into thin slices, it is perfect to accompany it with a good wine and Manchego cheese tapas.

    390,01 € *
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  • Unbeatable texture and flavor. The 75% Iberian breed gives it a great aroma full of nuances and 25% Duroc the perfect infiltrated fat. You won't be able to stop eating it! Minimum curing of 48 months in natural drying room and cellar. Iberian pigs raised in pastures give rise to pieces of unique flavor, marbled and extraordinarily juicy. 

    399,00 € *
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  • This 100% Iberian acorn-fed ham comes from the town of Monesterio (Extremadura). It is a star product of the highest quality, a tradition linked to the cult of ham. The animals are fed exclusively on acorns, grass and other natural resources of the Extremaduran pasture, without any supplementary feed.  The cold, dry winters together with the mild summer...

    450,00 € *
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  • At Extrem Puro Extremadura, we essentially make 100% Iberian acorn-fed ham according to our tradition. We obtain our hams from the hind legs of the pig, which are larger and longer. It is the most noble part of the Iberian pig and is characterized by its lower amount of fat and longer curing times, more than 36 months, peculiarities that provide it with...

    499,00 € *
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  • Cured in natural cellar for at least 36 months. Maximum quality guaranteed by Los Pedroches Protected Designation of Origin. 5 times awarded with the "Encina de Oro" award and 3 times with the "Great Taste Awards".

    530,00 € *
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