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Shoulder from 100% Iberian pigs fed on acorns. This shoulder is called "Pata Negra".

Iberian Cebo de Campo shoulder from pigs raised in freedom and fed with grass and cereals.
Breeding in the southwest region of Spain, in the province of Badajoz, which is the cradle of the Iberian pig.
Natural ripening for around 24 months.

This Exqium shoulder is very good value for money.

Cebo de Campo means that the pigs are raised in freedom and fed with cereals and grasses.

Cebo de Campo" 50% Iberian shoulder from pigs raised in the forests of Andalusia.

Boneless Iberian Bellota Shoulder that comes from 100% Iberian breed pigs fed exclusively on acorns, roots and grasses in the oak forests of southwest Spain.

Shoulder of 50% Iberian Cebo de Campo breed from pigs raised in freedom and fed with grass and cereals.
Breeding in the southwest region of Spain which is the cradle of the Iberian pig.
Natural ripening for around 24 months.

5J vacuum-packed boneless ham.
Cinco Jotas ham is one of Spain\'s most famous hams.
It comes from the finest 100% Iberian pigs, free-range-fed on acorns in Andalusia.

Very good Andalusian shoulder of Iberian Cebo de Campo pork without additives.
Selected from the best Iberian breeds and raised in freedom.

Pata Negra Bellota ham from 100% Iberian breed from pigs raised in freedom and fed with acorns (bellotas), grasses and cereals.
Breeding in the southwest of Spain which is the cradle of the Iberian pig.
Natural maturing for at least 36 months.

Boneless ham from 100% Iberian pigs fed on acorns. This ham is called "Pata Negra".

Excellent Lomo from 100% Iberian pigs raised in freedom.

100% Iberian Exqium bellota Pata Negra boneless ham.

This boneless ham, produced in Andalusia, is unique in that it contains no additives, nitrites or preservatives.

The only ingredients are ham and salt.

The ham is matured naturally, in drying sheds whose temperature and humidity are regulated by opening and closing the windows.

The curing period lasts around 40 months, depending on climate, room size and location.

A very pure breed, free-range rearing with a diet rich in acorns and the absence of additives give a perfect balance to this exceptional piece.

Cebo de Campo boneless Iberian shoulder from free-range pigs fed on grasses, roots and cereals.
Raised in the south-western region of Spain, in the province of Badajoz, the cradle of the Iberian pig.
Naturally aged for around 24 months.

Assortment of 2x70 grs of Cinco Jotas 5J ham, a 100% Iberian breed Pata Negra Bellota ham.
Presented in a quality box that makes this product ideal for gift-giving.
From the finest free-range pigs fed on acorns, roots and herbs.
Traditionally aged for a minimum of 36 months in Andalusian cellars.

Boneless Iberian Bellota Shoulder that comes from 100% Iberian breed pigs fed exclusively on acorns, roots and grasses in the oak forests of southwest Spain.

The loin is the most appreciated part of the Iberian bellota pig after the ham.
It comes from the best 100% Iberian pigs with which Iberian pata negra bellota ham is made. The breeding is done freely in large expanses of oak forests.

Lomo doblado ibérico bellota from 100% Iberian pigs.
The animals live free in the oak forests of Extremadura, where they feed on root herbs and bellotas (acorns),
This diet gives an exceptional flavor to this sausage.
Lomo doblado is a specialty of the Extremadura region.

The curing takes place naturally without mechanical means in buildings in the Sierra de Huelva where the hams are cured for between 36 and 40 months.
Cebo de Campo means that the pigs are raised in freedom and fed with cereals and grasses.

Let yourself be tempted by one of the best lomo around.
The lomo corresponds to the tenderloin.

Excellent chorizo from 100% free-range Iberian pigs.

These beautiful pieces of lomo de cebo de campo are naturally cured pork tenderloin.
From 50% free-range Iberian pigs fed on cereals, herbs and roots.

Lomo is one of the most prized parts of the pig.

Excellent sausage from 100% Iberian pigs raised in freedom.

Jambon Cinco Jotas 5J is a 100% Iberian Pata Negra Bellota ham.
From the best free-range pigs fed on acorns, roots and herbs.
Traditionally aged for a minimum of 36 months in Andalusian cellars.

100% Iberian bellota Pata Negra ham, sliced with a knife, from farms in the Extremadura region.