UK deliveries: 5-7 days, all customs expenses (~£21) are charged in advance (no extra payment upon receival)
Jamon Covap Solo Bellota Ham

Jamon Covap Solo Bellota Ham

Iberico de Bellota

5.0 (3 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Brand
COVAP
Breed
Iberian
Diet
Bellota Top quality: pig fed exclusively on acorns (more)
Curing
At least 30 months.
Origin
Los Pedroches, Córdoba
Cut
Hind leg
Hog cuts: ham
Producer
Cooperativa Andaluza Ganadera Del Valle De Los Pedroches
Ingredients
Bellota Iberian ham, salt, sugar, acidity corrector (E-331iii), preservatives (E-250, E-252) and antioxidant (E-301).
Storing & expiry date
It depends on the format. See "Presentation".

Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.

We ship the whole ham wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

The ham in its cloth casing
The ham in its cloth casing

We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

  • Keep it in the refrigerator.
  • Expires 6 months after delivery.
  • Once a piece is unwrapped it should be consumed within 2 weeks.
  • Bones are included for making broth and in cooking.
Vacuum boned ham, with bones
Vacuum boned ham, with bones

We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

  • Keep in the refrigerator.
  • Expires 6 months after delivery.
  • Once a pack has been opened, consume it within 2-3 days.
  • Bones are included for making broth and cooking.

We can slice the ham by machine (+£30.91) or with a knife (+£66.61).

Sliced ham, with bones
Sliced ham, with bones
Average rating:
5
/5
Gianfranco Dessena
Gianfranco Dessena
Orosei (NU) Italia
ultimo mio acquisto..My last purchase ..

Come al solito perfetto!! Grande ed ottimo prosciutto, con un profumo particolare. I miei ospiti semplicemente entususiasti come sempre dai prosciutti e dalla grande professionalità da parte di IberGour.

As usual perfect !! Great and good ham, with a particular scent. My guests simply entususiasti as always by hams and great professionalism by IberGour.

August 15, 2015
Review translated by Google - Browse the original text in italian
Pino
Pino
Viterbo - Italia
All'altezza della fama.At the height of his fame.

Una vera prelibatezza, sapore strepitoso e giusto rapporto magro/grasso.
Iniziato a gustare da pochi giorni e già " all'osso " !
Assolutamente da provare.

A true delicacy, taste amazing and right relationship skinny / fat. Started to enjoy a few days and already "bone"! A must try.

December 14, 2013
Review translated by Google - Browse the original text in italian
Pedro Muñoz Dominguez
Pedro Muñoz Dominguez
Madrid, España
DelicatessenDelicatessen

La pata negra del norte de Córdoba es el mejor jamón elaborado del mundo, no tiene competencia.
Una vez que lo degustas, no puedes equivocarte, no hay nada parecido en cuanto a la exquisitez y
profundidad del sabor que encierra, rapidamente reconoces los sabores de esta privilegiada tierra.
Hay muchas famas merecidas,pero el mejor que he probado esta en el norte de Córdoba.

The black-footed north of Cordoba is the best ham produced in the world, had no jurisdiction. Once you taste it, can not go wrong, there is nothing like it in terms of delicacy and depth of flavor it contains, quickly recognize flavors this privileged land. There are many well-deserved reputations, but the best I've tested this in the north of Cordoba.

May 18, 2010
Review translated by Google - Browse the original text in spanish
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

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How to slice a spanish cured ham

The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

  • Use a holder designed for this purpose, to keep the ham firmly in place.
  • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
  • Keep your body at a safe distance from the cutting area.
  • Slice slowly, without applying too much force.

See a complete step by step guide, with images.

Slicing manual:
How to slice a jamon (PDF 1.1 MB)

Download our jamon slicing manual
(PDF 1,1 MB)

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£70.90/kg

Jamon COVAP Alta Expresión D.O. Los Pedroches Ham

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Stock: 1 jamón.
£567.208 to 9 kg jamones

COVAP Jamones and Paletas (shoulder hams)

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