Spanish cured ham

Produced from specially selected pigs, Serrano de El Pozzo hams hold the Consorcio label: they are matured for 9 months. They develop an intense taste, slightly salty and with hints of hazelnuts.

Serrano Juviles PGI Trevélez dry-cured ham, aged 20 months following traditional methods from the Andalusian mountains. This bone-in ham, around 8 kg, offers firm, flavorful meat with complex aromas of dried fruits and terroir. Selected by Le Delas. Culinary uses Serve thinly sliced with tapas, charcuterie boards, or composed salads. Perfect to enhance pasta dishes or omelettes with its rich flavor. Storage and preparation advice ► Store between 10 and 15 °C in a dry, ventilated place ► Cover cut surface with cling film after opening ► Serve at room temperature to fully enjoy the aromas

Sourced from purebred Ibérico pigs raised in total freedom in the dehesas of southwestern Extremadura, this 100% Ibérico Bellota dry-cured ham with PDO status is aged for a minimum of 30 months. During the montanera season, the pigs are fed exclusively on acorns (bellotas) and wild herbs, producing a marbled meat of remarkable aromatic depth. Cured on the bone in the natural cellars of Señorío de Montanera, this ham is crafted following the artisanal traditions of the Jabugo PDO. Its deep red flesh, glossy and marbled with melting fat, develops complex flavours of dried fruit, undergrowth, and hazelnut. Carefully selected by Le Delas, your trusted wholesaler at Rungis, this product embodies Iberian excellence in its most authentic expression. Culinary Uses To be hand-carved into very thin slices to fully appreciate its aromatic complexity. This ham is best enjoyed on its own, as part of a tasting board, or as a refined finishing touch to gastronomic dishes: shavings over soft-boiled eggs, risottos, vegetable carpaccios or warm toasts. Storage and Serving Recommendations ► Store in a cool, dry place between 15 and 20 °C ► Once cut, cover the exposed area with cling film or a clean cloth and consume within 3 to 4 weeks ► For optimal slicing, use a proper ham stand and a long, flexible knife ► Serve at room temperature to allow full flavour release

This acorn-fed Iberian pure pork hamhas been subjected to a strictly controlled process of salting (10-20 days), drying (90 days) and maturation (more than 730 days).

Half the price of ham, but just as appreciated by connoisseurs, the blade offers the advantage of fat well infiltrated into the meat, making it very tender and very rich in the characteristic aromas of 100% Ibérico Bellota ham.

This shoulder comes from "Cebo" Iberian pigs, fed on cereals.

Serrano Bodega comes from Spanish pigs of the Duroc, Landrace, Large White and Pietrain breeds, according to crosses defined and mastered by the Jorge group with a view to producing the best hams.

This Serrano Teruel ham is made from pigs of the Duroc paternal line (breed with low maternal qualities) and of the Landrace and Large White maternal line, raised in the Teruel region (between Zaragoza and Valencia), at an altitude of more than 800m . These breeds are known to produce large carcasses, not too fat, and a low cholesterol ham of at least 7kg. It is dried on site for a minimum of 60 weeks, benefiting from the favorable climate (cold and dry) of this region.

Made from Duroc pigs raised in Spain, this Serrano Gran Reserva dry-cured ham is aged for over 18 months in the region of Salamanca. Bone-in and traditionally matured, it develops a firm yet tender texture and well-balanced nutty, cured meat aromas. The Duroc breed's natural marbling gives this ham a rich, flavorful profile. Selected by Le Delas. Culinary uses Slice thinly for serving on charcuterie boards or gourmet plates. Ideal for tapas, starters, buffets or as a refined addition to hot dishes like pasta, scrambled eggs or sautéed vegetables. Also well-suited for catering preparations. Storage and preparation advice ► Store between 0 °C and +7 °C ► Slice at room temperature for best flavor ► Reseal or wrap tightly after slicing to prevent drying ► Consume within a few weeks of opening