Ramón Baiget, owner of Ibericsa, has been a livestock breeder all his life and is one of many who, convinced of the quality of their hams, have decided to distribute directly under their own brand rather than selling the production to third parties.
Over the years he has made a place for himself in the world of haute cuisine, especially in Barcelona province, and he was even a member of the panel of judges in Ramsay's Best Restaurant (Channel 4), the program created by the famous Scottish chef Gordon Ramsay. In the photo we see Ramón (right) chatting with other diners during the contest.
The recipe for a good ham is not complicated: pigs of selected breeds, quality feed for the first few weeks, at least 2 months on the open range eating acorns and grass until they nearly double their weight, and slow curing in natural cellars. Nevertheless, since the process can take as long as 4 or 5 years, strict control in each phase is very important.
The price-quality ratio for Iberian bellota ham from Ibericsa is very good. The flavor is mild, slightly sweet, as is traditional in Guijuelo, and it melts in the mouth.
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 email@example.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 shoulder 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.
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).
Click on “+ options” to choose the number of pieces you want (default is one piece).
We slice your entire shoulder and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.
We can slice the shoulder by machine (+£25.12) or with a knife (+£53.83). Click on “+ options” to choose how you want it sliced (default is machine sliced).
Average rating: 3.0 (see how the average rating is calculated)
Nice quality and taste of the ham. Especially nice since the product is one of the only additive free hams out there. Will be happy to buy again
You get probably more fat than meet with this one. Some of the ones from Lidls have more meet than this one and for half the price. Not good value for money in my opinion.
I found this ham to be overly salty and there was quite a lot of tough dry meat which I had to throw away. The prime meat tastes ok however I'm not rushing to eat what's left of it and am unable to recommend this ham to others. Not bad but not good either. Great service from Ibergour otherwise.
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.
Download our jamon-shoulder "paleta" slicing manual (PDF 1,0 MB)
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.