Best Selling Ham

Out of Stock
Your Price: $7.11
Nduja Spicy Prosciutto Spread is a special spread that is made from prosciutto and speck with added salt and spices and it something worth trying.This is a Southern Italian specialty and was made from the less finer cuts of meat and made that into... read more
In Stock
Your Price: $7.96
Serrano ham or as the Spaniards will say Jamon Serrano. This is in theory very similar to the Italian Prosciutto. The difference that may determine the flavor is the type of pig used to create the ham and then obviously the diet of the pigs.Serrano is... read more
In Stock
Your Price: $116.97
Prosciutto Cotto is an Italian cooked ham that is a regular, traditional choice in an Italian deli. Beretta, who imports this steam cooked ham from Italy, packs it in an aluminum-coated bag, to ensure the quality and characteristics of this unique... read more
In Stock
Your Price: $9.85
The the king of all Prosciutti, conveniently sliced and packed, around 8 slices at a time in a 4 oz. package. The secret of creating unparalleled quality prosciutto lies in the lush hills of the Val Parma at an altitude of 2,325 ft. Cool... read more
In Stock
Your Price: $190.68
Jamon Serrano or Serrano ham is the traditional Spanish country ham that you see in just about every bar and restaurant in Spain. This deboned and trimmed version is ready to slice, and is ideal for use in an electric slicer, especially when you're not... read more
In Stock
Your Price: $183.57
Serrano ham is one of the traditional Spanish meats and one of the characteristic items you will see when ordering tapas. This ham is boneless, which makes give you more ham per pound and more flexibility when cutting it.Slicing a bone-in ham is a skill,... read more
In Stock
Your Price: $118.80
Jambon De Paris, or Parisian Ham or French Ham is made according to the French charcuterie recipe. It is delicately spiced, slowly cooked in its own juices and wrapped in its skin. The result is a refined taste. Jambon de Paris has low sodium content; a... read more
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