Acorns and slow curing in our collection of acorn-fed Iberian charcuterie

Iberian charcuterie is, together with ham, Spain's great cured product, and the best companion to a tin at aperitif time. In this selection of acorn-fed Iberian charcuterie you will find ham, shoulder, loin, chorizo, salchichón and presa from Cinco Jotas, Navarretinto, Sánchez Romero Carvajal, La Hoja del Carrasco, Ibesa and Montesano.

What "100% Iberian acorn-fed" means

Two guarantees at once. 100% Iberian means the pig is pure Iberian breed, not crossbred. Acorn-fed (de bellota) means it has been fattened free-range in the dehesa during the montanera season, feeding on acorns and grass. It is the highest category, the black label or "pata negra", and you notice it in the fat: marbled, glossy and melting at room temperature.

Choose your charcuterie

• Ham and shoulder: 100% Iberian acorn-fed, from Cinco Jotas and Navarretinto, sliced and ready to serve.
• Loin and presa: the lean cuts of the Iberian pig, in half pieces, whole or sliced. Cinco Jotas, Navarretinto, La Hoja del Carrasco, Ibesa and Montesano's lomito.
• Chorizo and salchichón: acorn-fed Iberian from Navarretinto, Sánchez Romero Carvajal and Ibesa, and Embutidos Ezequiel's sweet or spicy horseshoe chorizo.
• Cecina: Cecinas Nieto's Cecina de León PGI Reserva, cured and smoked beef.

Before serving

Open the pack or slice the charcuterie half an hour beforehand, so the fat warms and releases its aroma. Never fridge-cold. With bread, some shavings of cured cheese and a tin of anchovies or mussels alongside.

Add your favourites to the basket and receive them in 24-48 hours.