Black Label Only THE Essence of Spain’s Culinary Heritage
The highest category, reserved for purebred Iberian pigs raised free in oak forests (dehesas), feeding exclusively on acorns and wild herbs.
Where time, nature, and craftsmanship meet — the soul of Spain in every slice
At my events, I work exclusively with Black Label hams — the purest expression of Spain’s artisanal heritage and the pinnacle of quality.
Each ham is cured naturally between thirty-six and forty-eight months, with nothing but time, air, and patience.
The result is a silky, melt-in-your-mouth texture, a deep and balanced aroma, and subtle notes of toasted nuts and oak.
Where tradition becomes taste, and taste becomes art.
More than food, it is culture, ceremony, and legacy.
Each slice tells the story of centuries of Spanish tradition — a craft shaped by patience, passion, and time itself.
Each ham is cured slowly over the years, in silence, transformed by the air, the passing seasons, and the mastery of the artisans.
This unhurried process turns an exceptional product into a true work of culinary art — with a silky texture, a deep aroma, and a flavor rich in nuances that evoke nature and time itself.
A living expression of Spain’s most cherished gastronomic treasure, now shared from my table to yours.