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Shipping to Europe
Delivery options and costs are shown before you pay.
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Your piece, your cut
A whole piece to slice at home, or our machine or hand slicing service.
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Paco helps you choose
Compare the categories and ask Paco to help you find your selection.
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Secure payment
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Gran Reserva Duroc
Explore the selectionGran Reserva is our dry-cured Duroc category. Duroc is not Ibérico.
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Ibérico Cebo
Explore the selectionCebo identifies the feed-based Ibérico category. It does not mean an acorn-fed ham.
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Ibérico Cebo de Campo
Explore the selectionCebo de Campo combines feed and resources from the countryside. It is a different category from Bellota.
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Bellota, 50% Ibérico
Explore the selectionBellota describes acorn feeding during the montanera season; 50% refers to the pig’s Ibérico breed share.
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Bellota, 100% Ibérico
Explore the selection100% refers to the Ibérico breed, while Bellota describes acorn feeding during the montanera season.
These times cover preparation. Transit time is additional and depends on the destination.
SHIPPING TO EUROPE
From Barcelona to your table in Europe
Choose your destination and discover the selection. Delivery options and costs are shown before you pay.
THE PACO HEREDIA SELECTION
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Ideas, practical tips and answers to help you choose and enjoy Spanish ham.

Hard ham: what to check and how to use it without hiding a problem
Hard ham has no universal remedy. Check storage, format and cutting before deciding whether it can be served or used...

Serrano ham, Gran Reserva and prosciutto: understanding the names
Serrano, Gran Reserva and prosciutto answer different questions. Identify crudo or cotto, regulated terms and the full product designation.

Vacuum-packed ham: keeping it sealed and what changes after opening
How long vacuum-packed ham keeps depends on its label and storage. Distinguish sealed packs, opening, dates and the individual product's...

Ham and cured meats in pregnancy: cooking, sliced packs and freezing
Read AESAN guidance on cured and sliced meats in pregnancy. What to check and why freezing is not blanket permission...

Ham and shoulder yield: which quantity are you comparing?
Distinguish purchase weight, slices and other uses when comparing ham and shoulder. Ask for useful figures without applying universal yield...

Parts of an Iberian ham: names to help you find your way
Recognise maza, babilla, punta, contramaza, jarrete, caña and hoof. Separate serving areas from bones without treating a photograph as a...

Ham for cooking: choosing the format and when to add it
Choose slices or pieces to suit the dish and check the specific ham. Plan salt, quantity and timing without applying...

How to cut a wedge of Manchego for a cheese board
Prepare a manageable wedge, even portions and a stable board. Identify, cut and serve Manchego without inferring PDO status from...
Good taste starts with a good choice
Explore the pieces or ask Paco. We help you choose the category and format for your table.




















