1. IBERIAN  HAM – BEHER

100g

This nutty, melt-in-the-mouth ham is from the pure-bred black-footed Iberico Pata Negra pigs. These are the pigs descended from wild boar, fed on mixed grains including acorns. The ham is hand-carved by master carver, Anselmo Pérez, who has won 11 Spanish awards in this very concise art. His knowledge and experience are such that he is able to unveil the secrets of the ham in every perfectly balanced slice, so that it can be enjoyed to the maximum. Before eating, allow the ham to reach room temperature, so that its flavours can be released and fully appreciated.

2. IBERIAN CHORIZO – BEHER 

100g 

These are delicious chorizo slices made from acorn-fed Iberico pigs (Iberico de Bellota). These are the pigs which roam free-range in the oak groves of Extremadura eating the acorns which give the meat its rich nutty flavour. This was winner of five stars in the 'Spanish Magazine' Taste Test of Chorizo. The judges said "this has a silky, delicate and nutty flavour." Bring up to room temperature before serving to maximise the full flavour experience!

3. IBERIAN SALCHICHON – BEHER 100g

100g

Iberico de Bellota Salchichon (salami) slices from Salamanca, made from acorn-fed black foot pigs. These pigs roam freely in the oak groves of Extremadura, Spain, eating the acorns lying there. The salami is made using herbs, garlic and smoked paprika, then dry-cured in the traditional way for 3 to 4 months. Keep refrigerated but bring right to room temperature before eating to fully appreciate the flavour. The slices have a smooth silky taste, particularly good as part of an assortment of cured meats.