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Provecho

Jamón ibérico,
sliced for your kitchen.

A box of good Spanish ibérico, sliced by hand, plus a pantry item or two worth keeping. From makers we work with directly in Spain. One-time or by subscription.

Shop ibérico →Meet the makers →
4,200+ · tables fed1 · makers we knowskip · anytime
A Spanish charcuterie spread — jamón, chorizo, manchego, olives
CURE60 MO.
FATBELLOTA
D.O.GUIJUELO
· FUN FACT ·An ibérico pig walks 14 km a day eating acorns. That's why the fat marbles like butter.
How it works

From the dehesa to your home.

  1. A sealed Provecho box, ready to ship1

    Subscribe

    Pick how often it comes, choose sliced or whole, and tell us what you love. Skip, swap or cancel whenever.

  2. Hands opening a Provecho box of hand-cut ibérico2

    Receive

    We hand-slice your ibérico in Brooklyn and vacuum-seal it cold the day it ships — on your table within a couple of days.

  3. A Spanish spread shared around the table3

    Experience

    Open, bring it to room temp, and call everyone over. A new maker and a new story in every box.

An open Provecho box: hand-cut ibérico and pantry pairings
Your first box

The best of Spain, in one box.

Real ibérico from makers we know, cut fresh and packed with a pantry pairing or two — plus everything you need to serve it like you've done it for years.

  • Hand-cut ibérico

    Jamón, lomo, salchichón — sliced by hand and sealed cold.

  • A pantry pairing

    A good olive oil, olives or a tin of conservas to round it out.

  • Makers we know

    From Castro y González, Ibérico Ambassador and our house picks.

  • The box guide

    Who made it, how it's cured, and how to serve it right.

  • Yours to change

    Swap products, change frequency, skip or pause anytime.

  • Provecho exclusives

    Cuts and tins we curate that you won't find anywhere else.

Subscribe
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Our products.

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A Spanish dehesaSourced in Spain
The makers

We work with the best makers in Spain.

We partner directly with top-quality Spanish food makers — jamón and charcuterie, cheese, conservas and a Mediterranean pantry. Chosen for how they make it, not how big they are.

See suppliers →

“We keep it simple: good jamón from makers we know, and a table worth sitting at .”

— Elena Vega, founder

Made for the table. Slice slowly, eat with your hands.

Good jamón is better shared and in no hurry. Pour the wine, set out the box, and take your time.

A Spanish table set for sobremesa
As seen inEATERBON APPÉTITPUNCHTASTETHE INFATUATION
Provecho — A Spanish table, delivered