Jamón Ibérico de Bellota – half 11.00 / full 21.00
Hand-carved slices of 36-month cured ham from Lampino pigs reared by Juan Pedro Domecq, Huelva, Spain.
Jambon du Noire de Bigorre – half 8.00 / full 15.00
Two year old rare breed ham from the countryside around Lourdes, in the foothills of the French Pyrenees.
Prosciutto di Parma – half 6.00 / full 11.00
The finest sweet, tender ‘riserva’ ham from Piero Montali & Sons in Emilia. Cured 28-34 months.