Buying Guide

We have carefully selected a set of gourmet and artisan products, mainly made by local producers based in our hometown, Ávila, a medieval city located in the heart of Spain.

Our region is well known for its variety of cured meats, cheeses and wines thanks to ideal weather conditions offer by the Gredos mountains and its surrounding valleys. Like Tietar valley, also known as the " Andalucia de Avila", a unique grazing for livestock.

Additionally we are trying to proudly represent the different regions of Spain, bringing the best product of each of them, manchego cheese from "Castilla la Mancha", Manzanilla sherry from Jerez, Cantabrian Anchovies and much more...

How to identify the different types of Iberian products?

The classification of ham in Spain is given by the diet and breed of the pig. Depending on the breed of pig, we distinguish between Iberian ham, which comes from Iberian pigs, and white ham, which comes from white pigs.

  • Classification by breed: 

Jamón 100% Iberico (100% Iberian Ham): Comes from a pig born of 100% Iberian parents registered in the book of the breed.

Jamón 50-75% Ibérico (50-75% Iberian Ham): Crossing of Iberian pigs with different percentage of Iberian breed. 

  • Classification by feeding:

Jamón ibérico de bellota (Iberian Ham acorn-fed): From 100% pure Ibérico pigs fed on a diet of acorns during the Montanera.

Jamón ibérico cebo de campo(Iberian cebo de campo): Free range and fed only on a diet of cereals.

Jamón ibérico de cebo (Iberian cebo): Commercially reared pigs fed on a diet of cereals.

The identification labels of these products are: 

Black label, for 100% Iberian acorn fed.

Red label, 50%-75% Iberian acorn fed.

Green label, 50%-75% Iberian cebo de campo.

White label, for Iberian cebo.

 

How to consume and store our products?

 Ibérico

    For best results, simply open the package at least 30 minutes before you eat.

    Once opened, Iberian products can be stored in your fridge in a container or in the original packaging - just make sure you cover them! If you can resist eating it all in one go, let us know! ;)

    The sliced products last about two weeks, while the pieces last a few months. The product does not go bad, but rather evolves, changing its colour and texture.

    We recommend a fridge temperature of between 4 and 10 degrees Celsius, product can be kept unopened for up to 1 year.

     

     Jamon Leg

    Jamon leg does not need refrigeration. It should be kept at room temperature in its stand, ideally in a cool and dry place.

    The best part of having a whole Jamon leg at home is being able to enjoy the intense flavour of each slice right after the slicing, experiencing all its nuances, aroma and textures.  For best results, just cut the amount of slices that will be consumed in one go.

    When you finish with serving, we recommend covering the Jamon leg with a clean cotton cloth.

    Once it has been opened, we recommend consuming it within 30 days.

    Cheese

    For best results, simply open the package at least 30 minutes before you eat.

    Once opened, moulds may appear on its coat which is a sign of its natural curing and lack of preservatives or emulsifiers. The whole product can be eaten, even its coating.

    Keep refrigerated, this wedge is vacuum packed and will have a shelf life of 1 year.

    This expire date is set to comply with the current regulations but cheese is a living product so in reality it doesn't expire but evolves into mature cheese.

    The refrigerators that accompany the cheese can be reused.