About us
Three generations behind the counter
We started in 1978 with a market stall and a single ham hanging up. Today we still choose every piece at source, in Guijuelo and Jabugo, and cure our sausages to the family recipe.
Here we tell you what to take, carve it while you wait and prepare the platter for your celebrations.
1978
behind the counter
36
months curing our ham
30+
products sliced to order
Orders
Platters for your celebrations
We make platters of Iberian cured meats and cheese for 4, 8 or 12 people, put together on the day and hand-carved.
Order one day ahead and pick it up, or we deliver it to your door.