Double Equis Palette

It's very simple. It is the system we use to rate the quality of our pieces depending on the vintage.

We voluntarily do not use terms such as pure acorn-fed Iberian or country bait. Nor percentages of breed in our hams and shoulders.

Our maxim has always been to make the best possible ham for our Client.

The flavor, the quality and the good and close attention have always been above standards and norms. As I said before, our artisan hams may not be for everyone.

You can try one of our hams and assess for yourself whether our Signature ham or shoulder is of the highest quality. If not, my commitment is to return every euro you have paid us.

DOUBLE EQUIS

It is the ham that will make some and all happy. others. With a perfect quality-price ratio. Coming from purebred pigs that have been raised roaming freely in the pastures. With a careful natural cure of more than 24 months that gives it that right, delicate and subtle touch for all tastes.

Perfect to consume daily with the family.

TRIPE EQUIS

For lovers of strong emotions. With a prolonged natural curing that gives it a deep and intense flavor. Like the free and pure nature in which the animals from which these few pieces come have been raised.

D.O.P JABUGO ACORN 100% IBERIAN

The It is nothing more than acorn-fed Iberian ham. Blessed by the most demanding. Deserving of all the seals and recognitions there have been and to have been.

A luxury that must be indulged at least once in a lifetime.

If you want to know more about our Triple and Double X . Click here.

From the moment you receive it, you have 6 to 9 months to enjoy it. We slice the product and vacuum pack it right away. This way it does not lose flavor or aroma.

Maintaining its color and texture as if it were freshly cut.

If you want to do a test, you can configure an assortment when cut, from €50 you can try our products.

As much as you need and as much time as you need to try and consume it. There is no time limit to return a ham.

My team will be in charge of collecting the piece or slice that is not to your liking, you don't have to take care of anything. You don't have to pay anything either.

We don't want any dissatisfied customers, and we comply without exception.

This is real and you can check it whenever you want

You receive the answer to that question along with the piece. Each ham and shoulder has a little book where its vintage and recommendations for enjoying it are written. It also has the "personal assistant" service.

I would be lying to you if I told you it was the same. It is clear that freshly cut is not the same as vacuum packed.

But what is true is that over time we have greatly improved the processes and every day it becomes more similar. In fact now we maintain the flavor and aroma really well. We use a thermoforming machine that cuts the ham and in seconds the slices are vacuum-packed. The vacuum keeps the product perfect.

What customers tell me is that opening and enjoying the envelope is much more comfortable than having the piece at home. It seems that they value convenience more than the experience of cutting.

Of course, it's simple. If there are more than 3 of you at home and you are going to cut and consume daily, a ham is better, due to size and performance.

If there are 3 or less of you or you are going to cut from time to time, a shoulder is better. It is not true as I have heard many times that they are all fat. It has more exterior bacon, yes, but the flavor is very good and at a very reasonable price. For less than €80 you get a piece that will give you a lot of joy.

In less than 24 hours you have it at your house. It doesn't matter if it's at your usual home or on the beach. We reach everywhere. Monday to Friday.

The quantity depends on two factors:

• The number of people.
• The composition of the appetizer. If there are several starter dishes and the ham will be one more, you can count about 20 grams of ham per guest. A case of 80 grams for every 4 people. If the ham will be the star of the appetizer and table, you can count up to 50 grams per diner. An 80 gram plate for every two people.

More information here.

What am I going to say... For me it is incredible that someone from Valencia, Madrid or Vigo can enjoy such special meat. Furthermore, those who try it repeat it and value it positively.

The problem... It is very limited, it always runs out and it is often a shame to have to tell customers that we don't have any left. any of the cuts (or none).

I don't know. I am one of those who think that there is no best ham, each vintage is different and things change a lot in the drying house. Those who say that they are the best at making a natural product do not know what they are saying or they do not really make it as they say.

No. Although he would charge more yes, taking advantage of his doubts I told him yes and tried to give him reasons to buy that one, the most expensive one. But that's not the case and we don't lie.

There is an example that I usually use to explain this. I don't know much about cars, but a Ferrari is an expensive car, so if it's expensive it will be the best.

Let's say I'm 39 years old and have two children.

Is that car the best? better for me? No, quite the opposite, it is the worst. There is no room for the cart or the chairs, or the weekly shopping.

Well, exactly the same thing happens with hams, the best ham is the one that adapts to your taste and your way of consumption.