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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.
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 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 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!
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.
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.
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.
A professional-grade ham slicer knife from Spain. It is a top-quality slicing tool crafted for precision and durability. Manufactured in Albacete, renowned for its rich tradition in knife making in Spain, it boasts a sharp stainless steel blade and an ergonomic handle for comfortable use.
Highly favored by both experts and ham enthusiasts, it's the perfect complement to your ham stand, ideal for slicing through bone-in ham legs or boneless ham legs. Get inspired to slice your own Serrano ham or Ibérico ham—it's easier than you think!
Suitable for both beginners and seasoned professionals, this knife ensures longevity and durability, making it a reliable choice for all your ham-carving needs.
We assure you that there isn't a single household in Spain without this ham holder, in Spanish " Jamonero". Crafted from high-quality wood, this stand combines simplicity, stability and elegance, providing the perfect platform to showcase and slice with a ham slicer knife your whole bone-in ham leg, whether it's a prized Serrano Ham or Ibérico Ham. It is suitable for both Jamón and Paleta (ham shoulder).
What makes this Ham Holder better?
It is the perfect Jamonero whether you're just starting out in the world of ham carving or you're an occasional slicer who won't use it frequently. Its main advantage is the cost, as it is quite affordable. Additionally, it is very easy to assemble. Plus, it will look great decorating your kitchen!
*Ham is not included.
Experience the art of ham-carving like a professional with our professional Ham Stand with Rotating Grip. This highly versatile ham holder is designed to meet the needs of both seasoned chefs and amateur enthusiasts alike. With its height-adjustable arm, rotating grip, and sliding V, our ham stand offers unparalleled flexibility, allowing you to carve your whole Jamon Iberico with precision and ease.
Crafted with premium materials and precision engineering, our ham holder provides stability and support, ensuring optimal conditions when carving your whole bone-in ham leg with your ham slicer knife.
Whether you're showcasing your culinary skills in a professional kitchen or hosting a gathering at home, our ham stand is the perfect companion for any ham-carving endeavor.
What makes this Ham Stand better?
This ham stand is made with the highest quality materials. Additionally, its rotating grip allows you to turn the ham leg to your convenience for a perfect and precise cut.
*Ham is not included.
Spanish Cured Meats FAQs
Spanish cured meats are a vital part of Spain's culinary heritage. Known for their rich flavors and traditional crafting methods, they reflect the diverse regions of the country. From the famous Jamón Ibérico to various regional sausages, these cured meats are more than just food. They play an essential role in celebrations and cultural gatherings throughout Spain.
Jamón ibérico is a high-quality Spanish cured ham produced in Spain from Iberian pigs. Its uniqueness comes from the pigs' ability to infiltrate fat into the muscle, giving it a distinctive flavor and texture. These pigs are often fed acorns during the montanera season, and the ham undergoes a slow curing process over several years, resulting in a delicacy appreciated worldwide. There are various categories of jamón ibérico, determined by the purity of the pig's breed and its diet, with "jamón de bellota" or "pata negra" being the most prestigious.
Lomo ibérico is a high-quality Spanish cured meat made from the loin of the Iberian pig, a breed native to the Iberian Peninsula. It is seasoned with a blend of spices, including paprika and garlic, and then cured for several months, resulting in an intense flavor and a firm yet juicy texture. Similar to jamón ibérico, its quality depends on the pig's diet, with "lomo de bellota" being the most prized, coming from acorn-fed pigs during the montanera season. It is a highly valued delicacy in Spanish cuisine, known for its deep flavor and distinctive aroma.
Chorizo is a traditional Spanish sausage made from minced pork seasoned with paprika, which gives it its characteristic red color and smoky flavor. In addition to paprika, other spices such as garlic and salt are used. The mixture is stuffed into natural casings and left to cure, though there are also fresh versions that are cooked before eating. Chorizo can be sweet or spicy, depending on the type of paprika used, and it is enjoyed in a variety of dishes both in Spain and in many other countries.
Salchichón is a traditional Spanish cured sausage made from finely minced pork, seasoned with spices such as black pepper, nutmeg, garlic, and salt. The mixture is stuffed into natural casings and undergoes a curing process, resulting in a firm texture and rich, savory flavor. Unlike chorizo, which is characterized by its smoky paprika seasoning, salchichón has a milder, more aromatic taste. It is commonly enjoyed sliced as part of tapas or in sandwiches and is appreciated for its delicate flavor and artisanal preparation methods.
Morcilla is a traditional blood sausage found in various regions. The most famous variant comes from Burgos, incorporating rice, onions, and spices mixed with pig’s blood. Each region adds its twist, resulting in diverse flavors and textures.
Originating from Mallorca, sobrasada is a unique spreadable sausage made from ground pork, paprika, and spices. Its soft consistency and intense flavor make it ideal for spreading on crusty bread, highlighting its versatility in Spanish cuisine.
Spanish meats are versatile and can be enjoyed in various ways. Serve them on a charcuterie board, incorporate them into recipes, or pair them with traditional Spanish wines and cheeses for an authentic culinary experience.
When pairing Spanish charcuterie with wine, the goal is to enhance the flavors of the cured meats while complementing their richness. Here are some ideal pairings:
- Jamón Ibérico: This luxurious ham pairs well with a Reserva Rioja or Ribera del Duero. The oak-aged red wines have enough body and complexity to match the ham’s rich, nutty flavors. For a lighter option, a dry Fino Sherry works perfectly to cut through the fattiness.
- Chorizo: The smoky, spicy flavor of Spanish chorizo goes best with a Tempranillo or Garnacha. These robust red wines balance the boldness of the chorizo, while their fruitiness enhances the paprika seasoning.
- Lomo Ibérico: With its delicate yet flavorful profile, Lomo Ibérico pairs beautifully with a crisp Albariño or Verdejo. These white wines bring out the savory sweetness of the cured pork loin.
- Salchichón: The mild and peppery taste of Salchichón pairs wonderfully with a Cava or Manzanilla Sherry. The bubbles and dryness help cleanse the palate while enhancing the savory spices.
- Morcilla: For the earthy and hearty flavors of Morcilla, opt for a Monastrell or Garnacha Tintorera. These wines have enough depth and fruitiness to complement the richness of the blood sausage.