Salted and cured pork belly taken from purebred Iberian black pigs in Extremadura, Spain.
Premium salchichón made from the meat of acorn-fed Iberian black pigs.
A cured meat from a fatty, flavorful, but little-known cut of the Iberian pig.
Cured sausage from the meat of purebred Iberian pigs.
Their variant has a slightly paler golden fat cover layer than other protected ibéricos, with bright pink to red-purple meat that has a lightly salted, sweet flavor and a mildly fibrous texture.
Jamon from 100% Pure Iberico breed of pigs, free-range and acorn-fed.
Ham from the famed white pigs of Teruel, Spain—available sliced.
A haunch of prime jamón ibérico, ready for carving right in your own home.
Chorizo made from acorn-fed Iberian black pigs.
Spanish blood sausage made from purebred Iberian black pigs in Extremadura, Spain.
Jamón from Extremadura is known for its juicy, well-marbled pink to purple-red meat—a vessel for a delicate combination of sweetness, saltiness, and the complex earthy flavors of the dehesas themselves.
Can Duran Salchichon Pirineo Pimienta is made with the best pork, salt and spices and stuffed in natural casings.
The best pork that is slow-cured and favored by the climate of the Osona region, Catalonia, Northeast Spain.
We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.
Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.
Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.
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