The products are shipped from New Jersey, USA, and sourced from a network of artisan producers based in Spain. All of our producers are independent family farms committed to sustainability and the preservation of Spanish culinary tradition.

The meats in our Charcuterie Sampler Bundle are dry-cured and ready to serve upon delivery!

To ensure maximum freshness and avoid transit delays, we ship twice weekly on Mondays and Wednesdays. For example, if you place an order on Friday, it will ship the following Monday. If you place an order on Monday evening, it will ship on Wednesday. Most orders arrive within 2 days or less, and you’ll see an estimated delivery date at checkout. Exact shipping times will vary based on your location.

Ibérico Pork is raised humanely on family-owned farms. Ibérico pigs live a long and happy life, up to twice as long as the industrial average. This “Slow Growth” process makes sure they live their best lives. Our pork is 100% cruelty-free.

Yes, Ibérico pigs have unobstructed access to roam free outside and live a happy life.

No. Our Ibérico is hormone and antibiotic-free. It’s also Non-GMO.

Ibérico is a truly remarkable experience because it doesn’t quite taste like pork. The natural umami, tenderness, and superior marbling leave unsuspecting guests wondering if they’re eating pork or the finest of Wagyu or Kobe steaks. Some even say It’s even better than Wagyu… and it’s Wagyu that should be the “Ibérico Of Beef”

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For our ultimate guide on preparing a mouth watering charcuterie board, check out this article here!

The natural umami, tenderness, and superior marbling often leave unsuspecting diners wondering if they were really eating pork or a fine Wagyu steak.

Yes! Ibérico pork is one of the healthiest meats you can eat. 99% of pork and chicken is fed corn. We move away from a corn-based diet which is lower in inflammatory (unhealthy) PUFA fat, called Linoleic Acid and higher in (healthier) oleic acid. In addition the meat is more nutrient dense because the animal lives twice as long as regular pigs so the muscles have more time to mature and develop.