Experience the exquisite flavors of our Whole Bone-In Ibérico Ham Shoulder by Covap, one of the most reputable cured meats producers in Spain.

Its succulent meat, enhanced by the infiltration of fat, boasts a soft texture and characteristic marbling that deliver a truly unique taste sensation. With a harmonious blend of sweet and savory notes reminiscent of acorns, honey, damp earth, and truffle, each bite offers an explosion of intense and distinctive flavors that will leave you craving for more.

Our Ibérico Ham Shoulder has undergone a lengthy and traditional aging process in our own natural drying rooms for a minimum of 18 months. These exceptional pieces are sourced from free-range 100% Iberian pigs, which graze on the lushest grass, wildflowers, thyme, broom, and sage, along with roots or mushrooms, all naturally available in the Dehesa. Additionally, for a balanced diet, they are also fed cereals.

The rich natural pastures of our grazing lands impart the meat with high levels of vitamins and natural antioxidants, resulting in a protein-rich and incredibly healthy product.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

The Bone-In Ibérico Ham Bellota Pata Negra by Covap is sourced from 100% Ibérico Pork. Crafted through a meticulous and traditional aging process in our natural drying houses for a minimum of 36 months, it embodies the pinnacle of quality and flavor.

Carefully chosen for its racial purity and equilibrium, this Spanish ham leg boasts a succulent meat, courtesy of its marbled fat, displaying vibrant red and pinkish meat. Its flavor profile is a symphony of sweet and savory notes, reminiscent of acorns, honey, earthiness, and truffle, delivering an intense and enduring taste experience. 

Beyond its exceptional taste, this product offers is packed with essential fatty acids, antioxidants, and proteins, aligning seamlessly with the Mediterranean diet's principles.

Sourced from 100% Iberian pigs, this Iberian ham is a testament to the unique qualities of the animal, resulting in an unparalleled culinary masterpiece. Each bite offers a fusion of flavors, echoing the natural essence of pastures, fresh air, and, above all, acorns—the essence of our free-range pigs' diet.

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder a special ham slicer knife, and a bit of practice, that's it!

Awards: This product has won the “Superior Taste Award” 5 years in a row.

The Whole Bone-In Ibérico Ham by Covap is sourced from the finest 100% Iberian pigs raised free-range on a diet based on the natural resources of our pastures, supplemented with natural feed. This gourmet Spanish cured meat boasts unparalleled richness and depth of flavor. The result is a juicy meat, and each slice offers a symphony of savory notes, with hints of nutty sweetness and a delicate texture that melts in your mouth.

Handcrafted with care and aged to perfection by Covap, this Iberico ham will elevate your charcuterie board!

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Jamón Ibérico de Cebo vs Jamón Ibérico de Bellota

The primary difference between Jamón Ibérico de Cebo and Jamón Ibérico de Bellota lies in the pigs' diet and the resulting flavor and quality of the ham. Jamón Ibérico de Cebo is sourced from pigs that are mainly fed on cereals and grains, producing a ham with a pleasant but simpler taste. In contrast, Jamón Ibérico de Bellota comes from pigs that roam freely and primarily eat acorns (bellotas) and natural pastures, particularly during the montanera season. This acorn-based diet gives Bellota ham a more complex and intense flavor, with a higher fat content that penetrates the muscle, making the ham exceptionally tender and aromatic.

This whole Bone-In Ibérico Ham Shoulder Bellota Pata Negra crafted by Covap, has a rich and succulent flavor. Sourced from free-range 100% Iberian pigs raised in the pristine dehesa, fed with a natural diet based on acorns.

Each piece undergoes an extensive aging process in our own natural cellars for a minimum of 18 months. This ensures its excellent flavor and intense aroma, accentuated by the characteristic marbling resulting from the pigs' acorn-based diet.

Ideal for lovers of premium Spanish cured meats, each bite of this Iberico Ham Leg is a true delight that captures the essence of Spain's culinary heritage!

What do I need for slicing?

Despite what you might think, slicing a ham leg is not difficult. All you need is a ham holder, a special ham slicer knife, and a bit of practice, that's it!

Ham Shoulder vs Ham

The ham shoulder is the front leg of the pig. It is smaller, with less fat and more bone. Its flavor is less juicy but more intense.

One of the most popular Spanish cured meats, it is a staple on any Spanish charcuterie board! This Sliced Chorizo Ibérico Bellota is made from the meat of Ibérico pigs, which roam freely in the dehesa and are fed acorns during the montanera season. The result is a spectacular sausage, one of our favorites.

Crafted and sliced to perfection by Covap, one of the most highly regarded producers by Spaniards, this chorizo is ready to delight your senses with its rich and smoky taste.

How to eat Chorizo Ibérico de Bellota?

Enhance your culinary experience with Spanish crackers such as Picos Camperos, or with bread with a drizzle of extra virgin olive oil. And of course, with a glass of red wine.

Crafted by Jamones Covap, it is one of the best Sliced Ibérico Ham Bellota. It comes from free-range Iberian Pigs fed with acorns. The result is a truly exceptional Spanish cured meat, a juicy meat with marbled fat and intense red and pinkish tones. It taste is a  combination of sweet and savory notes that evoke acorns, honey, damp earth, and truffle, and result in an explosion of intense, persistent flavor that leaves you wanting more.

This Bellota Ham undergoes a meticulous curing process of at least 36 months, ensuring optimal flavor development and richness, and crafted using artisanal methods.

Not only is our Ibérico Bellota Ham delicious, but it's also rich in protein and omega-3 fatty acids, making it a nutritious choice for discerning palates.

How to eat Sliced Ibérico Covap?

We recommend combining it in one of the most typical dishes of Spanish gastronomy: tomato bread with ham. Place thin slices of Iberian ham on toast or tomato bread, and add a drizzle of extra virgin olive oil. The salty flavor of the ham complements the acidity of the tomato and the crispy texture of the bread perfectly.

Exquisite Salchichon Iberico de Bellota by Ibericos Covap, meticulously crafted from high-quality lean meat sourced from 100% Iberico pigs, raised free-range on pastures in the pristine landscapes of the dehesa and enjoying a diet rich in acorns and natural grasses. The result is a premium Iberian cold cut with an exceptional flavor and quality.

Our Iberico Salchichon exudes an intense aroma and offers a characteristic flavor profile, with delicate nuances of natural spices and a subtle hint of pepper. It comes thinly pre-sliced, allowing you to enjoy it without the need to cut it. Each bite is a journey through the unique terroir of the dehesa, encapsulating the essence of Spanish culinary tradition!

How to eat Salchichon Ibérico de Bellota?

For us, it's a staple when we prepare a Spanish charcuterie board. We also love it for breakfast or as an appetizer, placing thin slices on good toasted bread with a drizzle of Spanish extra virgin olive oil.