Iberian Charcuterie
Artisanal Iberian Charcuterie in Switzerland
Iberian charcuterie is much more than simply dried meat: it is the reflection of craftsmanship passed down through generations in the regions of Spain where climate and tradition shape every ham, every lomo. At Orígenes, we distribute pieces selected with rigor, sourced from producers who respect demanding standards — no shortcuts, no compromises on quality. This charcuterie naturally finds its place on your tasting boards, your aperitifs with friends, or your solo moments of indulgence.
The producers we work with
Our selection centres on Finca La Barca and other Spanish producers recognized for their integrity. These houses prioritize extensive breeding and slow-drying methods, particularly for Bellota hams (Iberian pork fed on acorns) and Cebo de Campo (mixed feeding, pasture and forage). Each producer we choose embodies this philosophy: transparency about origin, respect for animal welfare, and patience in maturation.
How to choose your Iberian charcuterie
The differences between varieties are essential. Jamón Bellota is the most noble expression: complex flavour, marbled fat, price reflecting the work involved. Cebo de Campo offers excellent quality-to-price balance with a fine flavour profile. Cebo is more affordable, ideal for larger quantities. Beyond ham, lomo (tenderloin) appeals with its delicacy, while chorizo, salchichón and salami bring character to mixed boards.
For your aperitifs: opt for thinly sliced ham and a few chorizo sticks. For a more contemplative tasting: choose Bellota in beautiful slices, accompanied by good bread. For larger quantities: Cebo de Campo delivers reliably without disappointing.
Delivery in Switzerland
Your orders arrive in 24–48 hours in Romandy, 2–3 days in German-speaking Switzerland and Ticino. Single, transparent delivery rate, Swiss VAT included in displayed prices. No customs surprises: we handle the formalities. Insulated packaging ensuring the integrity of the cold chain.
Frequently Asked Questions
What sets Jamón Bellota apart from Cebo de Campo?
Bellota comes from Iberian pigs fed exclusively on acorns (bellota) in free pasture, resulting in deeper flavour and marbled fat. Cebo de Campo combines pasture and supplementary feeding, offering very good flavour balance at a more accessible price. Both deserve a place at your table, depending on your preferences and budget.
Which charcuterie for an aperitif? How many grams should I plan for?
Count 50–70 g per person of thinly sliced ham, complemented by 30–40 g of chorizo or salchichón. A mixed board (Bellota + chorizo + salami) offers the best variety of flavours. For 6 people, 300–400 g of ham + 150–200 g of chorizo is more than enough.
How should I store Iberian charcuterie after opening?
Keep it refrigerated, wrapped in food paper or in its original protective layer. Ideally, consume within 7 to 10 days of opening. For whole ham or large pieces, a cool cellar (12–15 °C) is ideal. Remove 20–30 minutes before tasting to release all the flavour.
What are the shipping costs in Switzerland? Is there customs duty?
Single, transparent rate for all of Switzerland: fixed fees included in the basket price. Delivery 24–48 hours in Romandy, 2–3 days elsewhere. No customs tax added: we handle the formalities. Swiss VAT included in our displayed prices.
