Chorizo and sausages

Iberian bellota cured meats from the dehesas of Sierra de Aracena — lomo, chorizo, salchichón, morcón and lomito, all traditionally made. Available whole, halved or vacuum-sliced so you can enjoy them however you prefer.

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Enjoy the finest artisan Iberian charcuterie from the dehesa. The result of a careful selection of pigs raised free-range in a natural way, with a fully artisan production and curing process that respects the time-honoured traditions followed in these lands for centuries.

The dehesas of Andalusia and Extremadura provide these animals with an ideal environment. The abundance of holm oaks serves as natural food, and pigs raised on acorns during the montanera season give these charcuterie products an exceptional quality you can taste in every bite.

Iberian Bellota chorizo, salchichón and lomo

Our selection includes the classics — Iberian chorizo, salchichón, lomo and morcón — all handcrafted by sierra producers we have been working with for over 20 years. But we don't stop at the classics: you will also find unique specialities like the lomo chorizo from the Sierra de Aracena or the ham salchichón infused with Pedro Ximénez sherry.

Each product has its own curing process, its precise blend of spices and its maturation time. No rush, no shortcuts. The result is products with a flavour of tradition that you will struggle to find anywhere else.

Iberian charcuterie is the perfect excuse for entertaining friends, preparing a special evening or simply treating yourself to some of the finest products this land has to offer.

Iberian charcuterie in every format

We offer different formats so you can choose the one that suits you best: whole lomo canes for enjoying the ritual of slicing at home, vacuum-packed sliced portions perfect for taking anywhere or serving straight to the table, and packs of fine slices or chunks that preserve all their properties until serving time.

Whichever format you choose, we guarantee the flavour is the same: authentic, intense and with that unmistakable touch that only real Iberian charcuterie has. Vacuum sealing ensures the product reaches you in the best possible condition.

Buy Iberian charcuterie online from the dehesa

We have searched among the best producers for those who strive to maintain tradition and make things with the flavour of yesteryear. All comply scrupulously with quality and food safety regulations, combining artisan processes with today's requirements.

What do you fancy? Chorizo, salchichón, lomo, morcón? Or would you rather try something with a special twist? Browse our range, place your order and receive the finest Iberian charcuterie delivered to your door. We will bring a piece of the dehesa to you.

Frequently asked questions

Our selection of bellota Iberian cured meats includes: caña de lomo (the most prized cut of cured loin), chorizo ibérico de bellota (with pimentón and natural spices), salchichón ibérico de bellota (with black pepper), morcón de lomo (made from the whole loin muscle) and lomito ibérico. All come from 100% Iberian pigs raised free-range in the dehesa of the Sierra de Aracena.

We offer the cured meats in various formats to suit your needs: whole piece, half piece, machine-sliced vacuum-packed (convenient and with long shelf life) and variety packs with different cured meats. If you are putting together an Iberian charcuterie board to share, we recommend the sliced variety pack, which includes several products to discover and compare.

They are made following traditional methods passed down from generation to generation: the Iberian meat pieces are mixed with natural spices (pimentón, garlic, oregano, pepper), stuffed into natural casings and cured in drying rooms with the natural ventilation of the Sierra. No rush, no shortcuts. The cool climate of the Huelva Sierra is key to achieving the perfect curing point.

Vacuum-sliced Iberian cured meats have a shelf life of several months when properly stored in the refrigerator (check the expiry date on each product). Once the pouch is opened, it is recommended to consume within 5–7 days. To fully appreciate them, take them out of the fridge 15–20 minutes before serving so they come to temperature and release all their aromas.