Ham from Iberian pigs reared on the open range in Spanish pasturelands.
Ham holder for cutting hams and shoulders. Easy disassembling and reassembling. Stainless steel anchoring pieces. All needed tools are included. Platform Size: 38.5 x 17 cm. Height: 40 cm. Ham carving knife with stainless steel blade and wooden handle. Blade length: 25 cm. [browse Ham Stand and Jamon Carving Knife]
Artisanally made from pork meat and spices in Los Pedroches. Cured for 5 to 6 months in natural drying houses and cellars. [browse Covap Chorizo]
Made from lean meat from Iberian pigs, marinated and stuffed into colon casings. Minimum curing time of 5 to 6 months in natural drying houses and cellars. [browse Covap Salchichon]
Jabugo loins from acorn-fed (bellota) Iberian pigs, marinated in paprika and spices and stuffed into natural colon. Aged for 4 months minimum in natural cellars. [browse Sánchez Romero Carvajal Lomo Embuchado]
Made under the Roncal designation of origin (Navarre) with raw sheep's milk and aged over 120 days in the Roncal Pyrenees by Quesos Larra. A hard cheese with pores but no eyes, it has a very characteristic aroma and slightly piquant taste.
It has won numerous awards, such as the gold medal in the International Handcrafted Pyrenees Cheese Contest (1995, 1996 and 2002), silver medal in the Grenoble International Mountain Cheese Competition (1994) and the silver medal in the Mountain Cheese Olympics (Les Rousses, French Alps, 2003)
Approx. 45% fat content. Consume preferably within 6 months. [browse Larra Roncal Sheep Milk Cheese]
Organic extra virgin olive oil from Andalusia produced with picudo and hojiblanca and pressed without any chemical treatment. [browse Organic Extra Virgin Olive Oil La Organic Oro Smooth 250 ml]
Balsamic vinegar produced with sherry wine from Jerez de la Frontera. Maximum acidity 6.15%. [browse Sherry Balsamic Vinegar La Organic 125 ml]
Duck foie gras made of duck fat liver and meat in Burguete (Navarre) by Mikel Etxenike. [browse Parfait of Duck Foie Gras M. Etxenike 180 gr]
100% natural Jijona turrón without colouring or preservatives
Ingredients: Almonds (64%), sugar, glucose, honey, egg whites and emulsifier (E-471)
Made by Torrons Vicens, S.L. (Agramunt, Lleida). Turrón makers since 1775 [browse Vicens Handcrafted Soft Turron]
100% natural Alicante turrón without colouring or preservatives. Torró d'Agramunt Protected Geographic Indication (PGI)
Ingredients: Almonds (64%), sugar, glucose, honey, egg whites and wafers
Made by Torrons Vicens, S.L. (Agramunt, Lleida). Turrón makers since 1775 [browse Vicens Crunchy Turron]
Aged under a veil of yeast (flor) in Sanlúcar de Barrameda, the wine has a pale colour, hints of the sea breeze on the nose, and a delicate acidity. It is the perfect dry aperitif, an ideal match for Iberian ham, fish and seafood.
Grapes: Palomino Fino.
Alcohol content: 15,0%
Optimum serving temperature: well chilled, between 8ºC and 12ºC. [browse Jerez-Manzanilla Fortified Sherry wine Lustau Manzanilla Papirusa]
Crianza red wine Penedés D.O. produced by Bodegas Torres with cabernet sauvignon and tempranillo. [browse Penedés Red Reserva wine Gran Coronas 2010]
El lote se presenta en una caja de madera, claveteada y sellada con un membrete de IberGour. Esta caja de madera va envuelta en una caja de cartón grueso para garantizar su protección.
Podemos incluir gratis un mensaje de regalo (podrás indicarlo más adelante cuando rellenes los datos de envío y pago).
The hamper comes packaged in a wooden box bearing the IberGour label, which is packed inside a white cardboard carton to prevent damage.
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Several times a year (for example, Christmastime or for our anniversary), we launch very short-lived (normally 1-3 days) discount offers on our jamones. Subscribe to our newsletter, and we will let you know when there is an offer.