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Jamón ibérico de recebo Noblanza

Jamon Noblanza Recebo Iberico Ham

We are no longer selling this product, nor do we plan on selling it again.
Purebred Iberian
Recebo Pig fed on acorns and compound feed (more)
From 20 to 32 months.
Hind leg
Hog cuts: ham
Sánchez Romero Carvajal
Jamón from Noblanza purebred Iberian pigs reared on the open range in Spanish woodlands on a diet of acorns during the fattening period (montanera), supplemented at the end of the fattening period with compound feed consisting of cereals and legumes. Processing involves cooling and cutting into a V shape, trimming off outer fat, salting, rinsing, balancing, drying and cellar-ageing.
Ingredients: Jamón from recebo-grade purebred Iberian pigs, salt, authorised sugars and preservatives.
Iberian pigs reared on the open range.
Taste note
Uniform colour with numerous streaks of glossy marbling fat. Pleasant intense aroma.
Outer appearance
Long and slender in the typical Serrano V shape, cut close to the pelvic bone, with greyish-yellow fat. Black hoof, sometimes streaked.
Enjoying your jamón
We recommend eating your jamón within 6 months after delivery.

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 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 (+£30.74) or with a knife (+£66.23).

Sliced ham, with bones
Sliced ham, with bones

Etiqueta de Noblanza

Noblanza is a ham with the meticulous quality characteristic of the firm of Sánchez Romero Carvajal:

  • Genuine Jabugo since 1879
  • Purebred Iberian pigs
  • Reared on the open range
  • Carefully controlled natural diet
  • Artisanal curing by the master ham processor

Iberian pigs feed on the open range and eat as much as 400 kg of acorns and 400 kg of grass during the fattening period.

Noblanza surpasses the standards set by the Quality Standard (Royal Decree 1083/2001) for breed, diet and processing times.

Sánchez Romero Carvajal Jabugo S.A. was founded in Jabugo (Huelva province) in 1879. It is one of the most prestigious companies in the sector and makes some of the most highly prized hams in the world. The quality of the end product is guaranteed by purebred Iberian pigs and the exceptional microclimate in the area around Jabugo, together with extreme care in processing and preserving.

Sánchez Romero Carvajal has exported its products to all of Europe since 1996. Its quality assurance and environmental management methods meet the ISO 9001 and 14001 Standards and are SGS certified.

Las Rozas de Madrid

Tercer año consecutivo y sin hacer experimentos. Bueníssimo. Espero que este año salga igual.A veces no es necesario dejarse llevar por los precios o por la clasificación de bellota, cebo y recebo sino repetir las experiencias positivas. Execelente.

Third consecutive year without doing experiments. Very good. I hope this year comes igual.A may not be necessary to get carried away by the prices or the classification of Acorn, and Acorn bait but replicating them. Execelente.

December 8, 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

Similar Products

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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