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Jamon Iberico Carrasco Bellota Ham Cured 48 months minimum.
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Jamon Iberico Carrasco Bellota HamNEW

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Choose a weight: (£37.88/kg)
Normal Price:£479.77
Price:£359.83
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    Description of Jamon Iberico Carrasco Bellota Ham

    Price
    £37.88/kg VAT included
    Brand
    Carrasco
    Breed
    50% Iberian, 50% Duroc
    Diet
    Bellota Top quality: pig fed exclusively on acorns (more)
    Curing
    48 months minimum.
    Origin
    Guijuelo, Salamanca
    Cut
    Hind leg
    Hog cuts: ham
    Producer
    Carrasco Ibéricos
    Nutrition facts
    Each 100 grams of this ham contains the following, approximately: Calories (Energy): 477 Kcal / 1979 KJ, Protein: 28,2 g, Total carbohydrate: 1,6 g, Total Fat: 39,8 g (13,5 g Saturated fat), Sodium: 2,6 g
    Ingredients
    Ham from bellota-grade Iberian pigs, salt and preservatives (E-252, E-250).
    Processing
    Ham from Iberian pigs reared on the open range on a diet of acorns during the fattening period (montanera). Artisanal processing by one of the oldest producers in Guijuelo (Salamanca province).
    Taste note
    Cutting reveals a deep rosy-to-purplish-red colour with marbling fat in the flesh. The aroma has balsamic nuances. To the palette the texture is delicate and juicy with a lasting aroma. Sweet taste with a hint of salt and smooth, tender consistency. The yellowish-white fat is oily, aromatic and pleasant-tasting. Never rancid.
    Outer appearance
    Elongated silhouette with the typical V shape known as the Serrano cut. Slender black hoof. Covered with white, dark bluish-grey or purple fungal growth (mould).
    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.

    The ham in its cloth casing
    The ham in its cloth casing

    Boneless +£8.96

    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 (+£29.35) or with a knife (+£63.25). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Shipping & Delivery Date

    • We ship to all countries in the European Union, plus Monaco and Hong Kong.
    • Shipping speeds for England [choose a different destination]
      Standard Shipping£14.48To be delivered between on Thursday, May 27 and on Monday, June 07.*

      * These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.

      You will choose your shipping speed later at checkout, after you fill in your delivery address.

      More information and shipping rates »

    ¿Do you want it delivered on a different date?
    Contact us after placing your order, and we will ship it on the date of your choice.

    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

    Nobody has reviewed this product yet.

    Customers Who Viewed This Item Also Viewed

      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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