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Ibericsa Iberico Bellota Shoulder
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Jamon Ibericsa Iberico Bellota "Paleta" Shoulder Ham

3.0 stars 3.0 (based on 4 customer reviews)
We no longer sell this product.
For orders, please visit Ibericsa.com

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    Description of Jamon Ibericsa Iberico Bellota "Paleta" Shoulder Ham

    Brand
    Ibericsa
    Breed
    Iberian
    Diet
    Bellota Top quality: pig fed exclusively on acorns (more)
    Curing
    From 20 to 30 months.
    Origin
    Guijuelo, Salamanca
    Cut
    Shoulder (front leg)
    Hog cuts: shoulder
    Producer
    Ibericsa, S.L.
    Processing
    Paletilla aged in natural cellars, obtained from Iberian pigs reared on the open range in Spanish woodlands on a diet of acorns during the fattening period.
    Ingredients
    Shoulder cut ham from bellota-grade Iberian pigs and salt.
    Production
    Iberian pigs reared on the open range.
    Taste note
    Sweet taste, persistent aroma and uniform colour with streaks of glossy marbling fat.
    Storing & expiry date
    It depends on the format. See "Presentation" below.
    Yield
    One 5-kg piece gives about 1.7 kg net of shoulder slices (between 21 and 23 portions, 80 g each). More info

    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.

    Ramón Baiget, in Ramsay's Best Restaurant program

    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.

    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 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.

    The shoulder in its cloth casing
    The shoulder in its cloth casing

    Boneless +£11.32

    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 is one piece).

    Sliced

    We slice your entire shoulder 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 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).

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    Average rating: 3.0 stars 3.0 (see how the average rating is calculated)

    4 stars Nice Ham, August 20, 2015
    Ege (Denmark) Has purchased this product at IberGour

    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

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    3 stars More fat than meet, June 30, 2015
    Felipe (Edinburgh) Has purchased this product at IberGour

    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.

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    3 stars Wouldn't reorder, January 2, 2015
    MColes (London) Has purchased this product at IberGour

    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.

    Post a replyPost a reply

    How to slice a spanish cured shoulder

    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 shoulder 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-shoulder

    Download our jamon-shoulder "paleta" slicing manual (PDF 1,0 MB)

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