Products

A spread ideal for canapés recipes

Our Boletus and Truffle Spread by Rosara is a delicious spread that is perfect for any event or special dinner. Made with 100% natural ingredients, mainly composed of natural mushrooms, truffle, and spices, giving it an authentic and natural flavor, the result is a rich and creamy spread that is perfect for spreading on crackers, bread, or using as a dip for vegetables.

Try it today to experience this gourmet spread with a delicious flavor of Boletus mushrooms and truffle!

How to eat Boletus Spread?

Create delicious appetizers by spreading it on our Bread Leaves, add some to pasta for a truffle touch, or use it to stuff Piquillo peppers.

Experience the exquisite flavors of our Whole Bone-In Ibérico Ham Shoulder by Covap, one of the most reputable cured meats producers in Spain.

Its succulent meat, enhanced by the infiltration of fat, boasts a soft texture and characteristic marbling that deliver a truly unique taste sensation. With a harmonious blend of sweet and savory notes reminiscent of acorns, honey, damp earth, and truffle, each bite offers an explosion of intense and distinctive flavors that will leave you craving for more.

Our Ibérico Ham Shoulder has undergone a lengthy and traditional aging process in our own natural drying rooms for a minimum of 18 months. These exceptional pieces are sourced from free-range 100% Iberian pigs, which graze on the lushest grass, wildflowers, thyme, broom, and sage, along with roots or mushrooms, all naturally available in the Dehesa. Additionally, for a balanced diet, they are also fed cereals.

The rich natural pastures of our grazing lands impart the meat with high levels of vitamins and natural antioxidants, resulting in a protein-rich and incredibly healthy product.

What do I need for slicing a ham leg?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Our Whole Bone-In Ibérico Ham Bellota Pata Negra by Cinco Jotas is sourced from purebred Iberian pigs and cured to perfection. This Iberico ham offers an exquisite taste experience thanks to its marbled texture and complex, nutty flavors. Every slice is a true delight for the senses. 

It is sourced from free-range 100% Iberian pigs. The pigs are acorn-fed, and thanks to the exercise these animals the fat is infiltrated into the muscles, obtaining one of the best Spanish cured meats.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

The Bone-In Ibérico Ham Bellota Pata Negra by Covap is sourced from 100% Ibérico Pork. Crafted through a meticulous and traditional aging process in our natural drying houses for a minimum of 36 months, it embodies the pinnacle of quality and flavor.

Carefully chosen for its racial purity and equilibrium, this Spanish ham leg boasts a succulent meat, courtesy of its marbled fat, displaying vibrant red and pinkish meat. Its flavor profile is a symphony of sweet and savory notes, reminiscent of acorns, honey, earthiness, and truffle, delivering an intense and enduring taste experience. 

Beyond its exceptional taste, this product offers is packed with essential fatty acids, antioxidants, and proteins, aligning seamlessly with the Mediterranean diet's principles.

Sourced from 100% Iberian pigs, this Iberian ham is a testament to the unique qualities of the animal, resulting in an unparalleled culinary masterpiece. Each bite offers a fusion of flavors, echoing the natural essence of pastures, fresh air, and, above all, acorns—the essence of our free-range pigs' diet.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder a special ham slicer knife, and a bit of practice, that's it!

Awards: This product has won the “Superior Taste Award” 5 years in a row.

Our Whole Jamon Iberico de Bellota by Fermin is sourced from purebred 100% Iberian pigs raised in the dehesa. Known as "Jamon Pata Negra", this Iberian ham is sourced from acorn-fed pigs and cured for an extended period to develop their distinctive flavor and exceptional marbling. The result is an exquisite ham with a velvety texture.

This is one of the biggest treasures of the Spanish gastronomy, in terms of flavor and nutritional properties, since it is rich rich in proteins and omega-3 fatty acids.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

The Whole Bone-In Ibérico Ham by Covap is sourced from the finest 100% Iberian pigs raised free-range on a diet based on the natural resources of our pastures, supplemented with natural feed. This gourmet Spanish cured meat boasts unparalleled richness and depth of flavor. The result is a juicy meat, and each slice offers a symphony of savory notes, with hints of nutty sweetness and a delicate texture that melts in your mouth.

Handcrafted with care and aged to perfection by Covap, this Iberico ham will elevate your charcuterie board!

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Jamón Ibérico de Cebo vs Jamón Ibérico de Bellota

The primary difference between Jamón Ibérico de Cebo and Jamón Ibérico de Bellota lies in the pigs' diet and the resulting flavor and quality of the ham. Jamón Ibérico de Cebo is sourced from pigs that are mainly fed on cereals and grains, producing a ham with a pleasant but simpler taste. In contrast, Jamón Ibérico de Bellota comes from pigs that roam freely and primarily eat acorns (bellotas) and natural pastures, particularly during the montanera season. This acorn-based diet gives Bellota ham a more complex and intense flavor, with a higher fat content that penetrates the muscle, making the ham exceptionally tender and aromatic.

The Whole Bone-In Ibérico Ham by Fermin comes from 100% Iberian pigs, a breed renowned for its unique ability to store healthy fat, resulting in a marbling effect that enhances both flavor and delicacy.

The pigs are raised in free-range conditions, enjoying a diet consisting of grains, grass, roots, and other natural elements, contributing to its exceptional quality. Each ham leg is cured for a minimum of 34 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Grain-fed Ham (Jamón Ibérico de Cebo) vs Acorn-fed Ham (Jamón Ibérico de Bellota)

The difference between Jamón Ibérico de Cebo and Jamón Ibérico de Bellota lies mainly in the pigs' diet and the resulting flavor and quality of the ham. Jamón Ibérico de Cebo comes from pigs that are primarily grain-fed, resulting in a flavorful but less complex taste compared to Bellota. On the other hand, Jamón Ibérico de Bellota comes from pigs that are free-range and fed mainly on acorns (bellotas) and natural pastures, especially during the montanera season. This diet gives the Bellota ham a richer, more intense flavor, with a higher fat content that infiltrates the muscle, leading to a more tender and aromatic ham.

This whole Bone-In Ibérico Ham Shoulder Bellota Pata Negra crafted by Covap, has a rich and succulent flavor. Sourced from free-range 100% Iberian pigs raised in the pristine dehesa, fed with a natural diet based on acorns.

Each piece undergoes an extensive aging process in our own natural cellars for a minimum of 18 months. This ensures its excellent flavor and intense aroma, accentuated by the characteristic marbling resulting from the pigs' acorn-based diet.

Ideal for lovers of premium Spanish cured meats, each bite of this Iberico Ham Leg is a true delight that captures the essence of Spain's culinary heritage!

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Ham Shoulder vs Ham

The ham shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

Our whole Bone-In Ibérico Ham Shoulder Bellota Pata Negra by Fermin is an exceptional product originates from the front leg of a free-range, 100% Iberian pigs, a cherished native breed from Spain renowned for its exceptional quality. During the Montanera season, spanning from October to February, these pigs undergo a remarkable transformation, doubling their weight as they feast on a diet rich in acorns and grass in the dehesa, resulting in the finest and most prestigious shoulder in the world. 

Cured for a minimum of 26 months using artisanal methods in La Alberca, Spain, a Natural Reserve declared a World Heritage site, this Spanish Bellota Ham Shoulder embodies the epitome of gourmet excellence.

A masterpiece of Spanish cured meats, rich in protein and omega-3 fatty acids.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham carving knife, and a bit of practice, that's it!

Ham Shoulder vs Ham

The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

This Whole Bone-In Ibérico Ham Shoulder Bellota crafted by Cinco Jotas, the most internationally renowned Spanish cured meats producer.

This ham shoulder is an exceptional delicacy sourced from free-range 100% Iberian pigs in the dehesa, known for their acorn-fed diet. Thanks to the exercise these animals get from their freedom and the high-quality, carefully curated diet they receive, 5J obtains a supreme and completely healthy product with a high percentage of oleic acid and numerous veins of shiny, infiltrated fat with a persistent aroma.

This Paleta Ibérico has a rich, nutty flavors and a melt-in-your-mouth texture. A true Spanish delicatessen!

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Ham Shoulder (Paleta) vs Serrano Ham (Jamón Serrano)

The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

Our whole Bone-In Ibérico Ham Shoulder by Fermin is sourced from 100% Iberian pigs raised on a grain-fed diet in the dehesa. This ham shoulder undergo a meticulous curing process for a minimum of 24 months using traditional methods to ensure their exquisite taste and tender texture. 

The Iberian pigs are free-range lifestyle and their diet consists in a blend of grains, grass, roots, and everything nature provides, and together with their ability to accumulate healthy fat, contribute to its exceptional quality and uniqueness, with a delicious marbling effect. Each slice unveils a symphony of rich, nutty flavors that tantalize your palate. Perfectly presented on the bone, this shoulder is a masterpiece of Spanish cured meats, capturing the essence of Ibérico excellence.

Tasting notes

Bold color, intense aroma, pungent buttery flavor and very rich on the palate. Just one piece will create a memorable experience.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Ham Shoulder (Paleta) vs Serrano Ham (Jamón Serrano)

The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

The classic among classics, the authentic Spanish Jamon Serrano. The most iconic Spanish cured meat, carefully crafted from premium Serrano pork, expertly cured and aged to perfection by Fermin.

This Spanish ham leg is rich in minerals and high in protein content, essential for our muscles and brain. The curation process infuses each slice with rich, savory notes and a melt-in-your-mouth texture.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a Serrano ham holder, a special ham carving knife, and a bit of practice, that's it!

Jamón Serrano vs Jamón Ibérico

The difference between Serrano Ham and Jamón Ibérico lies mainly in the breed of the pigs and the curing process. Jamón Serrano comes from white pig breeds, such as Duroc or Large White, and is primarily cured with salt, resulting in a mild and less complex flavor. In contrast, Jamón Ibérico comes from Ibérico pig breeds, which have a unique ability to infiltrate fat into the muscle, and are often fed on acorns and grass in dehesas, giving them a richer, more complex flavor and a smoother texture. Additionally, the curing process for Jamón Ibérico is generally longer, contributing to its superior quality and more elaborate flavor profile.

The Whole Serrano Bone-In Ham Shoulder by Fermin is crafted with care from the finest pork and cured using time-honored methods to achieve its authentic and delicious taste. 

Sourced from pigs raised in Salamanca (Spain), the unique conditions of the region results in a superior product. These pigs, older, heavier, and fattier than those from North Europe, ensure a more complex and flavorful experience for you.

Using artisanal methods and cured for a minimum of 18 months, each slice of our Paleta Serrana showcases the rich marbling and intense flavor indicative of authentic Spanish cuisine. Whether for casual gatherings or elegant affairs, this delicacy adds a touch of Mediterranean flair to any occasion.

Ham Shoulder (Paleta) vs Jamón Serrano

The Serrano shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

How to eat the Ham Shoulder (Paleta Serrana)?

Perfect to enjoy by itself, on a Spanish charcuterie board, tapa or to add into any breakfast, lunch or dinner recipe. Pairs great with a Spanish beer, Albariño wine and Ribera del Duero or Rioja red wines.

Savor the remarkable taste of the best Boneless Ibérico Ham Bellota without needing ham-cutting skills. This Jamon Iberico de Bellota Boneless by Fermin is sourced from the finest 100% Iberian pigs raised in the heart of Spain and nourished on a diet of acorns. 

Skillfully hand-deboned for effortless enjoyment, each slice delivers an authentic gastronomic experience. With an exquisite flavor and tender texture, simply slice and enjoy as part of your gourmet experience.

We recommend making small ham cubes to add to your gazpacho or salmorejo. This will turn these traditional Spanish dishes into a true delight!

How to slice your Boneless Ibérico Ham Bellota?

You can slice your boneless Jamon Iberico de Bellota by hand using a ham carving knife or with an electric slicer. 

Our Boneless Ibérico Ham Shoulder Bellota by Fermin is sourced from 100% Iberian pigs that roam freely in the Spanish countryside, feasting on a diet of sweet acorns. 

Through a meticulous deboning process, this Spanish cured meat is a convenient way to enjoy the culinary experience of eating Jamón Ibérico. This succulent and tender Iberian ham shoulder is rich in proteins and omega-3 fatty acids, and pairs perfectly with crusty bread with extra virgin olive oil and or Manchego cheese on a toast with fresh tomato. 

How to slice this Boneless Ibérico Ham Shoulder?

Slice your boneless Paleta Ibérico Acorn-fed by hand using a ham carving knife or with an electric slicer.

This Serrano Ham by Fermin has been meticulously deboned and crafted from carefully selected pork. Cured following the traditional curing process, the result is a Jamon Serrano with an intense flavor profile. 

It can be sliced to be enjoyed as part of a charcuterie platter, but But the advantage of slicing it yourself is that you can make small ham cubes, which are used in many Spanish recipes.

How to slice this Boneless Jamon Serrano?

You can slice your boneless Serrano ham by hand using a ham carving knife or with an electric slicer. 

A traditional dish from Asturias region

Exquisite Bonito del Norte in Cider Sauce, a traditional Spanish recipe originating from the picturesque region of Asturias, crafted with natural ingredients.

Carefully crafted with premium white tuna Bonito del Norte, each tender piece of tuna is immersed in a rich and aromatic sauce infused with authentic Asturian cider, creating a unique and distinctive taste that embodies the essence of Spanish culinary tradition

This Spanish tin offers a healthy and convenient option for fish lovers, delivering the authentic flavor of the food from Spain and the wholesome goodness of tinned fish with every bite.

Made with the best Bonito del Norte

Our Bonito Tuna Paté by Agromar is a delicious and flavorful spread that is perfect for fish lovers. Agromar uses only the freshest and highest quality White tuna, in Spanish Bonito del Norte, to create a creamy and savory pâté.

It is the spreadable version of one of the most popular tinned fish from Spain in the USA, the Bonito del Norte or white tuna. What are you waiting for to try it?

How to eat Bonito Tuna Paté?

Spread the pâté on crunchy bread. You can drizzle some extra virgin olive oil on top, or add a bit of mayonnaise.

Following the traditional boquerones recipe

Boquerones en vinagre are a classic Spanish tapa, especially popular in the summer. This fresh dish pairs perfectly with a cold beer, and it's even better if you have a sea view.

These boquerones are made traditionally with 100% natural ingredients, without preservatives or additives. Additionally, they contain Spanish extra virgin olive oil (EVOO), making them even more delicious.

Besides being a delicious dish, it is very healthy. Boquerones are rich in protein, low in fat, and, along with the EVOO, are high in omega-3 fatty acids.

How to eat Boquerones en Vinagre?

Just open it and you will have a delicious, easy and healthy Spanish tapa. Pair them with crusty bread or Spanish crackers like Picos Camperos for an authentic experience. We strongly recommend adding a sprinkle of fresh parsley and chopped garlic on top.

Best crackers for dips

Our Bread Leaves Cracker by Obando is a premium cracker, made with 100% natural ingredients. Obando Bakery has developed a new concept for you to enjoy a unique snack. These new bread crackers, known in Spanish as "regañás" are much thinner, crispier and more delicate, perfect for preparing gourmet canapés full of personality and flavour.

How to eat the Bread Leaves Crackers?

They are ideal for dipping or to combine with spreads, sliced meats such as jamón, chorizo, lomo or salchichón, any Spanish cheese, and tinned fish, especially Cantabrian anchovies. You can create canapés by adding on top any seafood, meat, cheese or sweet spread.