Bacon, Jamon Serrano

From Texas feral pigs raised on acorns, hickory nuts and pecans, this bacon has a uniquely nutty, smoky flavor

The front part of the ham makes this also the most tender and flavorful.

Complex and flavorful, our bone-in Spanish jamón offers a delicious taste of this Mediterranean specialty.

Cured with paprika and garlic, this cured full loin is smooth, rich and utterly delicious. Slice thinly and enjoy.

Flavorful and rich slices of cured Serrano shoulder ham from Spain.

This Spanish pork belly is ribboned with acorn-rich fat, a decadent upgrade to any pork or bacon recipe.

Succulent Spanish Serrano ham elaborated artisanally by Fermin.

Made from gloriously marbled Berkshire pork, these bacon slices offer a blast of succulent, juicy flavor.

Succulent Serrano pork loin air-cured in the mountains of Salamanca with garlic and paprika.

Smokey, sweet, and completely irresistible, Nuekse’s is the bacon top chef's demand, and the cured meat gourmands and epicures prefer.

The delicious Spanish Serrano Ham, whole hind leg, boneless.

The delicious shoulder cut of the Spanish pig.

A whole Serrano ham from Spain.

Whether you like your bacon thin and crisp or thick and juicy, our bacon slab gives you the option to have either!

Fully cooked and bursting with the rich flavor of premium smoked pork, our Canadian bacon is a convenient option everyone’s sure to love!

Delicate thin slices of Serrano ham offer an authentic and delicious taste of Spain.

A staple of traditional Irish breakfasts, our spice-cured bacon rashers are a lean and flavorful addition to your morning meal!

All the rich and savory flavor of our Applewood smoked bacon in a smaller, more versatile form!

A staple of Spanish cuisine: this boneless Serrano ham can be enjoyed on its own or in a variety of preparations.

Fermin's mouthwatering Spanish panceta (belly slab) from acorn-fed Iberico pigs, rind on.

Lean pork belly marinated in maple syrup and smoked over applewood for a bold, meaty and flavorful bacon.

This generously-sized Iberico backfat imparts its acorn-rich juiciness to fried and sauteed recipes.

This Italian specialty is made from cured pork belly, and unlike bacon, it's only simply cured with salt and left to age.

This Spanish specialty meat is dry-cured for 18 months, giving it succulent and sweet flavors impossible to emulate.

A gorgeously marbled, succulent bacon from Spanish Iberico pigs in beautiful thick slices.

A highly acclaimed American bacon smoked over applewood embers for impeccable flavor and texture.