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Maldonado Albarragena Bellota Ham
Jamón Maldonado Albarragena
Jamón Maldonado Albarragena
Jamón Maldonado Albarragena
Jamón Maldonado Albarragena
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Maldonado Albarragena Bellota Ham

5.0 stars 5.0 (based on 4 customer reviews)
Not available
Satisfaction 100% guaranteed or your money back
Satisfaction 100% guaranteed or your money back
If your ham is not perfect, we will pick it up and give you a full refund or exchange it for another.
  • 6 months guarantee
  • Whether there is a problem as soon as you start cutting or it appears at the end
  • No extra expense (we pay shipping costs for returns)
  • No questions asked
  • No small print

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    Description of Maldonado Albarragena Bellota Ham

    Purebred Iberian
    Bellota Top quality: pig fed exclusively on acorns (more)
    Hind leg
    Hog cuts: ham
    For its 2007 Albarragena series, Maldonado worked separately with several groups of pigs. Their characteristics were the same as the 2006 series: purebred Iberian pigs of the lampiño line.
    The animals were born in February 2005 and butchered in February 2007. They were reared on the open range in woodlands in southwestern Spain, with a density of 6-10 hectares/animal (ten times more than for the best hams).
    At the end of the curing period, the cuts with the best organoleptic characteristics will be selected for Maldonado's 2007 Albarragena series.
    The first part of the montanera, or fattening period, began in the spring and summer of 2006, when the pigs' diet consisted exclusively of the ecosystem's natural resources - grasses, roots, tubers, etc. - until the next montanera.
    At the start of the 2007 montanera the average weight was 72 kg. At the completion of the fattening period at the end of February, the average weight was 170 kg.
    Salting time is short and traditional processing methods are used.
    Cuts are cured and aged for nearly three years in natural drying houses and cellars, taking advantage of the beneficent climate of Albuquerque, at an altitude of 500 metres in the San Pedro mountain range.
    This an extraordinarily healthy product with an oleic acid content of 58.29% (bellota grade officially required 53% minimum oleic acid).
    Albarragena has an unusually firm flesh because its fat comes only from acorns. Its low salt content and sweet nuances are a surprise for the palate.
    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 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.


    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.

    Boneless +£8.86

    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).


    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 (+£26.56) or with a knife (+£59.80). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Why buy from IberGour?

    • Specialists in online sales
    • More than 18,000 clients throughout Europe
    • Direct selling from Spain, at spanish prices

    Our customers' reviews

    Average rating: 5.0 stars 5.0 (see how the average rating is calculated)

    5 stars Never tasted something like that ham, November 4, 2009
    Irene H. (Aarhus, Denmark) Has purchased this product at IberGour

    I have never tasted something like that ham. It was an explosion of wonderful flavours in the mouth. Only,the price is very high, but of course it is.

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      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 ham (PDF 1.1 MB)

      Download our ham slicing manual (PDF 1,1 MB)

      Maldonado - Extremadura

      Maldonado brand logo

      Cárnicas Maldonado is one of the most renowned artisanal producers in Extremadura. Proof of this is that their hams have received several Premios Espiga awards.

      All Maldonado cuts come with a quality certificate guaranteeing that they have passed the rigorous controls of origin (purebred Iberian pigs), diet (acorns) and processing (artisanal).

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