PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Jamón ibérico · Bellota · Cebo de campo · Paleta

Jamón Ibérico in Spain: How to Read the Label, and Which Ham to Buy

If you have just arrived and a whole leg of ham on a stand seems like a serious commitment, let us walk you through it. You can buy jamón ibérico online in Spain from our shop in Seville: whole or boned hams of approx. 8 kg, a paleta (shoulder) of approx. 5.5 kg and 100 g packs of sliced black-label ham. Bellota means acorn-finished, cebo de campo means raised outdoors, mainly on feed, the percentage is the share of ibérico breed, jamón is the hind leg and paleta the shoulder.

See the hams Ibérico cuts for the grill

  • Whole, boned or sliced
  • Bellota and cebo de campo, described as their Spanish names state
  • Cured hams travel with the meat in the first chilled dispatch on 2 December, delivered on Thursday 3 on the Spanish mainland

Whole ibérico de bellota ham on the bone with its hoof and a label, against a white background

Hams and shoulder: whole, boned or sliced

The two hams and the shoulder come whole on the bone (entero) or boned (deshuesado); you choose on the Spanish product page. The sliced pack is the easy start: 100 g, no knife and no stand needed.

Cured loin, sausages and two cheeses for the same board


The label system in four questions

An ibérico label answers four questions. Which leg: jamón is the hind leg, paleta the front one. What the pig ate at the end: de bellota means finished on acorns in the dehesa (open oak pastureland); cebo de campo means raised outdoors, mainly on feed; plain cebo means feed on a farm. How much ibérico breed: 100%, 75% or 50%. And the official colour of the tag on the leg, which sums it up:

  • Black: bellota, 100% ibérico.
  • Red: bellota, 50% or 75% ibérico.
  • Green: cebo de campo.
  • White: cebo.

Which of our products is which

Product What the label words mean Who it suits
Ibérico de bellota ham (50% ibérico), approx. 8 kg, whole or boned Hind leg, acorn-finished, half ibérico breed. Under the tag rule, that is red. A household that will carve over several weeks; December
Ibérico cebo de campo ham (50% ibérico), approx. 8 kg, whole or boned Hind leg, raised outdoors mainly on feed, half ibérico breed. The Spanish listing names the green tag. The everyday ham, a step down in price from bellota
Ibérico de bellota shoulder (paleta), approx. 5.5 kg, whole or boned Front leg, acorn-finished; the Spanish name says 50% ibérico breed Smaller households; a first piece to learn carving on
Ibérico de bellota ham, black label, sliced, 100 g Black label: bellota, 100% ibérico. The Spanish text gives a minimum curing time of 36 months. Tasting the top category before buying a leg

The tag on the piece is the legal statement: check it on arrival, and tell us within 24 hours on WhatsApp if it does not match your order.

Whole or boned

A whole ham needs a stand (jamonero), a long flexible knife and some patience. Boned is the same ham without the bone: easier to slice and to store in pieces. If nobody at home wants to learn carving, take boned or the sliced packs.

The rest of the board

Caña de lomo is the whole cured loin, approx. 1.3 kg, offered as cebo de campo or bellota. Lomito is a small cured piece of 300 g, de bellota. Morcón is a short, thick cured sausage of approx. 900 g, and chorizo cular a chorizo cured in a wide natural casing. The cheeses: cured goat’s cheese “El Gazul” from the Sierra de Cádiz, half a cheese of 900 g, and cured sheep’s cheese Campoestrella from Zamora, 900 g, made with raw milk. The raw cuts of the same animal, secreto, presa and pluma, delivered frozen, are on the ibérico pork page.

How to store ibérico ham

  • A whole ham lives on its stand in a cool, dry place away from sun and cooker, not in the fridge.
  • After carving, lay strips of the ham’s own fat over the cut face and cover it with a clean cloth.
  • Boned ham, once opened, goes in the fridge, wrapped tightly.
  • Sliced packs stay in the fridge. Take them out a while before serving, until the fat turns glossy.
  • Cured loin and sausages: follow the label. The Spanish text for the cured loin says to keep it refrigerated.

Long knife carving a thin, glossy slice of ibérico ham, lifted by hand from the leg

Ibérico ham questions

Bellota or cebo de campo: what is the difference?

The finish. Bellota pigs are finished on acorns in the dehesa; cebo de campo pigs are raised outdoors, mainly on feed. Bellota is the higher category and costs more. Both our hams are 50% ibérico by name.

Paleta or jamón?

Jamón is the hind leg: bigger, with longer slices and more meat for its weight. Paleta is the shoulder: smaller, more bone, shorter slices. Ours weigh approx. 8 kg and 5.5 kg.

I have an allergy or an intolerance. Where are the ingredients?

Cured meats and cheeses are processed products, and we do not list ingredients here. Ask us on WhatsApp for the ingredient and allergen list before ordering; it is also printed on the label.

How is a ham delivered?

On the same weekly chilled dispatch as the meat: the first one leaves on Wednesday 2 December, for delivery on Thursday 3 December on the Spanish mainland. Details are on the delivery page.

When should I order a ham for December?

We recommend the dispatch of Wednesday 16 December, for delivery on Thursday 17. The last one before 24 December leaves on Wednesday 23. See the December delivery page.