We are the first dedicated shop in Geneva and online for Switzerland, of Jamón Ibérico imported from Spain. Order from our extensive selection of Pata Negra and Bellota hams, to be delivered directly at your home!
Who are we?
Based in Geneva, we are, first and foremost, true lovers of gourmet food and fans of Spanish culture.
Our concept was born when our Spanish and Swiss founders decided to expand the food offer of Switzerland by bringing the best Spanish delicacies.
Our hope is that with our online shop you will always be able to have Ibérico ham for special occasions or simply when to treat yourself!
What is La Dula?
We are an Online Jamón Shop specialized in selling quality Pata Negra hams in Switzerland.
Directly translated, a “Dula” is the Spanish term for a pasture. In a Spanish Dula, you can find the famous Bellota (Acorn in english). This will be the (not so) secret ingredient that Ibérico pigs will eat to give them this special unparalleled flavor.
Why La Dula?
Our mission? For everyone visiting our website to learn about Spanish delicacies and discover them. Especially, we aim to propose the most extensive selection of Jamón Ibérico.
Not sure how to choose? Contact us directly and we’d be delighted to recommend you.
Order packs of 100 grams by 15h00 and receive it for the next day. Discovering and enjoying Jamón Ibérico has never been easier!
Business to Business
Are you a professional in the F&B industry looking to include quality Ibérico ham to offer to your customers? Our services also include B2B distribution for professionals.
We propose special professional prices, menu consulting and potentially staff trainings.
For more information, don’t hesitate to contact us and a dedicated representative will get in touch to best service your needs.
“I was craving Jamón and found La Dula on line by chance. The best part is that I had it delivered in 24 hours at my door step!”
— Caterine Morand (VD)
“It's not just the amazing flavors of Spanish Ham, it's the variety that La Dula have that makes them unique”
— Maxime Conrad (GE)