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Acorn fed 100% Iberico Ham... Acorn fed 100% Iberico Ham... 2
In Stock
$429.00
FREE SHIPPING
Format: Bone-In 100% SHOULDER IBERIAN RACE  Our Iberian Pork Shoulder has been made with meat from the Iberian pig, free-range fed in extensive pastures. Acorns are a source of vitamin E, the natural antioxidant that enables a 24 month curing process to give it its characteristic flavour. TASTING NOTES Ham with shiny and transparent fat. Lean, intense...
Acorn fed 100% Iberico... Acorn fed 100% Iberico... 2
In Stock
$790.00
FREE SHIPPING
Format: Bone-In 100% IBERIAN RACE  They have been elaborated with meat from Iberian pigs, which grow in extensive Dehesas where holm oaks and cork oaks create an ideal ecosystem to produce the food for them, the acorn. A source of vitamin E, the natural antioxidant that allows the slow, unhurried curing of all our hams. TASTING NOTES Ham with shiny and...
Michelangelo Ham Knife
Out of stock
KITCHENWARE

Michelangelo Ham Knife

Ref. 1111
$199.99
The Michelangelo knife is designed to maximise carving performance, because it always allows you to carve to the bone and get perfects slices, even in difficult areas of ham. Michelangelo's special blade which is only 12 mm wide with a sharp flat face (Japanese style) allows you to carve like a professional, always resulting in thin slices. It allows you...
Whole bone-in Domestic Serrano Ham Whole bone-in Domestic Serrano Ham  2
Out of stock
$169.99
1 Reviews
Whole Domestic Bone-in  Serrano Ham  DOÑA JUANAAprox. 15 lb  Cured 11 months. As a Tapa, cold cut, in a sandwich with cheese or by itself with melon. NOTE: Respectfully no returns will be accepted due to tenderness of ham, if you prefer a cured ham, we recommend the imported serrano ham by Redondo Iglesias.
Ham Ends & Shavings
Out of stock
DOÑA JUANA

Ham Ends & Shavings Domestic

Ref. 1155
$9.29
1 Reviews
Maximum 2 units
Puntas de JamonHam Ends & Shavings DOÑA JUANAAprox. 1lb / 450g. Curad 11 months.This ham may be eaten as is cut into small cubes or diced and added to any recipe to add flavor.
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