€16.00
Iberian acorn ham on the bone. Slices of ham from Jabugo. Aged in cellars in the town of Corteconcepción for at least 36 months.
Buy Spanish ham & iberian cold meat
Iberian charcuterie and pork in all its forms: dry-cured ham by the piece, boned or cut, shoulder, lomo, lomito, chorizo, sausage, etc... All our products have a Protected Designation of Origin (PDO) label: whether it's the Jamón de Jabugo DOP (Denominación de Origen Protegida) or Los Pedroches Iberian ham, or the Jamón de Trevélez PGI (Protected Geographical Indication) Serrano ham. The Spanish hams and Andalusian mountain cold meats sold on Tapas Shop have been selected in the heart of this region for their flavour and consistent quality.
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€96.00
The perfect kit to start a night. A great range of Iberian cured meats. Chorizo, dried sausage, lomo, lomito, and ham, all made from acorn-fed porks. Irresistible for a gourmet aperitif. Tasting for 6-8 people.
€50.00
Iberian tasting pack consisting of 2 packets from different producers of acorn hams, 1 packet of acorn shoulder ham and 1 packet of cured acorn loin sausage. All you need to enjoy the flavors of Andalucia.
€26.00
Organic Ham from Jabugo. The PATA NEGRA ham slicing in Finca Montefrío farm. Sale in vacuum packaging.
€46.00
Cured ham in slices, Jamón from Los Pedroches (Córdoba, Spain) - pata negra pig breed, area of production, La Finojosa house. Cured for 30-36 months in the cellar at Hinojosa del Duque.
€15.00
100% Iberian Bellota ham slicing. Finely hand-cut. Gran Reserva hams derived from carefully selected pigs and cured for 36 months.
€28.00
Cured Shoulder ham in slices, pure iberian porks from Los Pedroches (Cordoba, Spain) - pata negra pig breed, La Finojosa house. (100 gr.) Cured for 20-24 months in the cellar at Hinojosa del Duque (Córdoba).
€19.00
Iberian acorn ham. Black label DO. Slices of ham from Jabugo. Aged in cellars in the town of Corteconcepción for at least 36 months.
€11.00
Packet of 100g of Iberian acorn loin sausage. Made from the pig's loin (about 50 to 60cm) which is dried for about three months. The Eiriz family produces a loin sausage whose high quality is recognised in the Jabugo...
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