Buy once
SlicedHand-cut and vacuum-sealed into trays, ready to fan onto a plate. Arrives in the maker’s gift box: open and serve.
Direct from GuijueloJamón ibérico,
Jamón ibérico,
sliced for your kitchen.
A box of good Spanish ibérico, sliced by hand and sealed cold. From two makers in Guijuelo we work with directly. One-time or by subscription.
Two ways to enjoy it
From the dehesa to your home.
1Subscribe
1 · ChoosePick your plan and how often it arrives, monthly or every few weeks, then tell us how much jamón you go through. Skip, swap or cancel whenever you like.
Your first box
The best of Spain, in one box.
The acorn-fed jamón Spaniards save for the holidays, carved by hand and sealed cold so it melts in your mouth. Every box arrives with the guide and the tools to serve it like you've done it for years.
Hand-carved jamón
Sliced by hand and vacuum-sealed cold, so it tastes like it was just cut.
Acorn-fed, free-range
Pigs raised loose in the oak meadows and fattened on acorns. That's the deep, nutty flavor.
Makers we know
Spanish producers we visit, vouch for and buy from directly.
The box guide
Who raised it, how it's cured, and how to serve every cut.
Yours to change
Swap cuts, change frequency, skip or pause anytime.
Jamonflix exclusives
Cuts and producers you won't find anywhere else stateside.
Sourced in SpainThe makers
We are the source.
Two makers, one town: Guijuelo, Salamanca. A century-old family curer and our own label, hand-sliced for the subscription.
See suppliers →We keep it simple: good jamón from makers we know, and a long lunch to go with it.
Some legs cure for 60 months. The least you can do is take the afternoon.
