Jamon El Coto de Galan Gran Reserva Bellota Spanish Ham
Description of Jamon El Coto de Galan Gran Reserva Bellota Spanish Ham
- Brand
- El Coto de Galán
- Breed
- 50% Iberian, 50% Duroc
- Diet
- Bellota Top quality: pig fed exclusively on acorns (more)
- Curing
- From 22 to 36 months.
- Origin
- Extremadura
- Cut
- Hind leg
- Producer
- El Coto de Galán
- Nutrition facts
- Each 100 grams of this ham contains the following, approximately: Calories (Energy): 266 Kcal / 1112 KJ, Protein: 38 g, Total carbohydrate: <0,1 g, Total Fat: 12,1 g (5 g Saturated fat), Sodium: 1,6 g
- Ingredients
- Iberian pork ham, sea salt, preservatives (E-250, E-252) and antioxidants (E-301, E-331iii).
- Processing
- Animals reared on the open range on a diet of acorns and grasses native to the pastureland during the montanera period.
- Storing and expiry date
- It depends on the format. See "Presentation" below.
Packaging
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.
Bone-in
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.
Once the ham has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.
Boneless +£8.84
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.
Click on “+ options” to choose the number of pieces you want (default value is one).
Sliced
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 (+£28.95) or with a knife (+£62.40). Click on “+ options” to choose how you want it sliced (default is machine sliced).
Why buy from IberGour?
- Specialists in online sales
- More than 25,000 clients throughout Europe
- Direct selling from Spain, at spanish prices
- Delivery in 5-7 days
- Payment by card, PayPal or bank transfer
- Returns Guarantee
Our customers' reviews
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Average rating: 
4.4 (see how the average rating is calculated)
Congratulation, May 21, 2018Excellent ham. But that's not a big surprise, because that's what it was like before.
My congratulations for 12th anniversary of selling ham, and thanks for kind 12% discount also.
Please, subscribe me for a 100% discount for your 100th anniversary.
Excellent high-end ham, November 2, 2014This was the first time we bought from ibergour, and it was a good experience. The ham arrived quickly, in good condition and lived up to our - high - expectations: concentrated and well balanced taste. High proportion of fat, which is to be expected. May try a more "modest" version the next time.
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.
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See a complete step by step guide, with images
El Coto de Galán - Extremadura
Grupo Galán has combined tradition and the most advanced technology for over 25 years to make the best Iberian hams and sausages. Its plant and drying facilities are in Castuera (Badajoz province) where the microclimate of Extremadura, together with the best in processing, preservation and care, guarantee the quality of the end product.
El Coto de Galán, is Grupo Galán's emblematic brand and has gained recognition for its:
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El Coto de Galán is especially committed to the balanced use of the natural resources found in the pastureland ecosystem, which depends largely on the presence of Iberian pigs for its conservation.
Certifications:
AENOR certificate of conformity with UNE-EN ISO Standard 9001:2000 for the production of hams, shoulders and sausages.
DC-AECERIBER certificate of conformity with the Quality Standard for Iberian ham, Iberian pork shoulder and Iberian caña de lomo (marinated pork loin stuffed in casings) produced in Spain (Royal Decree 1083/2001).
