Best Packaged Cured Ham Slices in 2026

Biscuit trim cuts that have more fat than our premium biscuit cuts

Use to make ham biscuits or as a country ham seasoning when cooking beans or greens

Individually wrapped in 3 oz packages

⌛ [SPECIALIZED CURING FOR EACH HAM]: Forget other experiences with salty, stale hams you got in the past. After more than 120 years curing hams we give each ham needs its unique curing time. This serrano ham is cured for a minimum of 15 months.

✔️ [GLUTEN-FREE, NO ALLERGENS, NO GMO]: We only used natural prime ingredients during the whole production process: pork meat and a pinch of Mediterranean salt. No additives added. No additives added.

🍽️ [ENJOY WITH FRIENDS AND FAMILY]: Cut some jamon serrano slices with your knife set, some manchego cheese on a board, pour some Spanish wine, and get ready for an unforgettable homemade tapas lunch with friends and family!. You can gift it to that Spanish food lover you know too.

☆ A TASTE FROM ANOTHER PLACE IN TIME ☆ - You have found it! Most processed ham brands claiming to be Country Ham are very different from our natural air-dried Country Hams as cured for generations on the family farms of Appalachia.

☆ RAY’S RESTAURANTS ORIGINAL STYLE ☆ - Ray Goad was a food service pioneer as the first to serve his famous Country Ham Biscuits in a fast food restaurant.

☆ SURPRISE FRIENDS & FAMILY WITH A GIFT OF COUNTRY HAM ☆ - Sharing of good food is our way of showing we care. A gift of Rays Country Ham will bring them home again.

6 lbs - WEIGHT VARIES PER PEICE. As we are not able to sell by the exact weight we do our best to ship as close as we can to the advertised weight. Each piece will vary in total weight.

Speck is a cured, lightly smoked ham. Although a close cousin to prosciutto di parma, speck is worthy of its own distinction when it comes to cured hams.

Speck is boned out before being rubbed down with a cure laced with spices like juniper and bay leaves. Then it is smoked and aged. That spiced cure gives speck a deeper taste that's more intense than prosciutto di Parma.

Selected as a winner by America's Test Kitchen

Silky and ultrasupple texture is highlighted by the meat being sliced very thinly.

Tender and Buttery

Virginia's Finest salt cured Virginia Country Ham. The best ham you will ever taste. Compare to Smithfield or Edwards brands. Great Every Day Ham & Wonderful Gift for All Occasions!

Boneless, 3-4 lbs already cooked, Ready to Serve. Ships Well, Shelf -life 10 days non-refrigerated, 8 Weeks Refrigerated, 6+ months Frozen

Great alone, with cheese, on sandwiches & biscuits, in soups, salads, pastas, omelettes, and potatoes

Dry-cured and lightly smoked - Cured for about 6 months

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar.

High Standards of Quality Control - We Ship with Ice Packs -

Fully cooked Spiral Sliced Ham, hickory smoked, honey glazed and bone-in for superior flavor, 7.25 - 8.5 lb

32 oz Mac and Cheese Casserole

1 Mississippi Mud Cake, 7"

[HAM SHOULDER RANGE-FED 100% IBERICO]: This shoulder ham comes from the front part of the pig. It is characterized by its intense flavor and aromas that develop during its 27 month curing process, as well as its smooth fat infiltration.

[GLUTEN FREE, NO ALLERGENS, NO GMO]: We use only natural ingredients during the production process: pork meat and very little Mediterranean salt. No additives or antioxidants added.

[SPECIALIZED CURING FOR EACH HAM]: Experience the flavor of naturally cured Iberico ham. We cure our hams in natural drying rooms during an average of 27 months, a process supervised by our Master ham experts who check on the hams every two months.

Hand-rubbed, salted & air dried for a perfect melt-in-your-mouth texture

Crafted and Aged in the USA

Made using the same old-world method as traditional Italian prosciutto ham that originates in the Emilia-Romagna region of Italy.

Made in Spain

10-13 Lbs. Pure Iberico de bellota Bone-in Paleta by COVAP

Wood ham holder and stainless steel knife

5J - Cinco Jotas, One of Spain's finest brands

Acorn-fed, free range

Approx. 6-7 lb boneless whole ham

Perishable - Requires expedited shipping

'Reserva' Serrano Ham

2 pounds/900 g

Our Best Selling Traditional Country Ham Convenientlty Sliced and Sealed

This delicious uncooked hickory smoked country cured ham is so mouth watering that one bite demands another. According to many who have had it, it is the finest eating there is.

It has been sugar cured and aged for four to six months and slowly smoked with hickory to a golden brown. It has that characteristic and delicious country flavor but it is milder than our Attic Aged Hams.

1-8 ounce package of special slices for biscuits from the ham center that has been aged 12 months. The ham will have a more robust flavor and more salt than hams that are not aged as long.

Broadbent ham is hand rubbed with our own special cure, aged longer than most anyone else, then hickory smoked to perfection

You can taste the difference - A heritage that has produced the Grand Champion Country Ham for 18 years

Perishable - Requires expedited shipping

Instant Tapas!

Carefully trimmed and hand sliced

[GRAIN-FED 50% IBERICO SHOULDER] This Grain-Fed 50% Iberico Free Range Shoulder has been naturally cured for a minimum of 20 months in Sierra de Francia Mountain Range, a declared Biosphere Reserve by UNESCO

[ANIMAL WELFARE AWARDS] Marcos Salamanca’s Iberico pigs are born and pasture-raised in the only Spanish farms awarded for their treatment to animals. Marcos Salamanca holds the Good Sow and Good Pig awards from animal welfare organization Compassion in World Farming

[THE MOST FINELY-TUNED IBERICOS IN THE WORLD] Our production processes are based on age-old home recipes followed in handling Iberian breed pigs. To guarantee the optimum degree of ageing of each piece, our Technical Department measures and scores our meats according to over 12 different parameters.

Ingredients: Pork ham, Mediterranean Sea salt. Cured for 12-16 months. All natural, minimally processed and no artificial ingredients. Contains no nitrates or nitrites except for the naturally occurring nitrates in sea salt. HOOF REMOVED ACCORDING TO US LAW. This very special and tasty Serrano ham is achieved with an excellent raw material, large hams with external fat, a little Mediterranean salt and a slow curing process in the fresh air of the high mountains of Spain where the cool, dry air p

The cured serrano ham is a product made from the best pieces of pork that have been selected to produce a 100% natural product after the salting and curing process, thus achieving the best aroma and flavor. It has a characteristic color that changes from pink to purply red in the lean part in addition to the shiny appearance of the fat. It also has a delicate yet salty flavor and a pleasant, characteristic aroma.

Best consumed within 6 months of purchase. Shelf life once opened is 1 month. Presentation: Whole, bone-in, skin on and hoof removed according to US Law. USDA approved. Cardboard box for safe transit.

Jamón Serrano, Spanish country ham

Bone-in - Approximately 8-9 lb

Salt cured, ready to be sliced

☘️ ALL NATURAL: No nitrates or nitrites added. No color additives added, no preservatives added, GMO-free, gluten-free, lactose-free.

🗓️ CURATION TIME: Iberico Pure Breed Pork Ham Bone in cured for 16-24 months; Premium serrano sliced ham curated for at least 12 months. The original Jamon Iberico (Pata Negra) and Jamon Serrano from Spain.

🐖 INGREDIENTS: For Iberico: 100% Iberico Pure Breed Pork Ham, Mediterranean Sea salt. For Premium Serrano: Pork ham, mediterranean sea salt. All-natural, minimally processed, and with no artificial ingredients. HOOF REMOVED ACCORDING TO US LAW. USDA approved.

All pork from the Whole Foods Market Meat department must meet standards for animal welfare, feed and more, so you can know about what you're buying (and eating). Here are some things you can count on with this selection:

No added growth hormones or antibiotics, ever

No animal by-products in feed