Spain
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From breeding to curing, all takes place at the home of one family.
Jamon Iberico could well claim to be the king of cured meats; and its right to this title is justified by the rigid rules relating to production, and the granular grading of the hams. Jamones Blázquez is new to this country but is renowned in Spain and in scores of countries across the world. Its fame is based on its control of the entire process, which is in all respects in the family’s hands, from the breeding and rearing of the animals on their own pastures through the diet on which those animals graze, to the curing of the meat. What the Blásquez family produces is unique in the true sense of the word.
IBERICO GRADES
Jamon Iberico has four grades, from which we have only selected Black, Red and Green Labels.
BLACK LABEL
• Iberico Bellota 100% Pata Negra (Black Hoof)
• 100% Iberico breed pigs
• Free range and acorn fed
RED LABEL
• Iberico Bellota 50%
• 50% Iberico breed pigs (Iberico sow cross-bred)
• Free range and acorn fed
GREEN LABEL
• Cebo de Campo
• 50% Iberico breed pigs (Iberico sow cross-bred)
• Free range and fed on a natural diet of cereals and grass
WHITE LABEL
• Iberico de Cebo
• 50% Iberico breed pigs (Iberico sow cross-bred)
• Intensively reared and cereal fed, and not listed by us
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We select and mature traditionally-made artisan cheeses from independent producers who prioritise quality over profit.
For over thirty years we have nurtured and supported the cream of British cheesemakers, and we played an integral role in the revival of traditional British cheesemaking in the early 1990s.
We produce our own range of Partners for Cheese, and our cheese and partners are supplied to hundreds of UK retailers and exported to over 50 countries world-wide.
We were founded in 1990 by Ann-Marie Dyas, a renowned judge at both the British and World Cheese Awards and winner of the Guild of Fine Food Lifetime Achievement Award. Ann-Marie was committed to the survival and growth of traditional cheesemaking and to introducing and sharing farmhouse cheeses, as well as the stories behind them, to as wide a public as possible.
Ann-Marie's mission was "To seek out the best, and, when it’s been found, to keep looking". This same tireless pursuit of excellence is the core value across the company.
From the producers we choose to work with to the coffee we serve in our café, we want to give the best possible experience, while continuing to find ways to improve upon it.
If you order with us before noon, Monday to Friday, we are able to arrange for your parcel to arrive on the following day (except to certain postcodes in Scotland).
We have a calendar feature on our checkout page that enables you to select a delivery date of your choosing.
Our mail-order department is not available at the weekends, but our shops are open. Please see our shop page for further information.
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