The area's dry climate, with cold winters and hot summers, provides the perfect conditions for curing ham. But what makes this village special is that the hams here are made without any nitrifying agents or artificial preservatives. Just ham and sea salt, and a slow, natural curing process in a cellar (bodega).
The result, after at least 24 months of curing, is an aromatic, slightly salty ham that reveals a bright red colour when cut. This breed of pig, helped by a high-quality diet, has streaks of intramuscular fat running through the meat that make it especially flavourful and tender.
The Ral breed is obtained by crossing a Berkshire male and a Duroc female. These two breeds, along with the Iberico, produce some of the highest quality meat.
Getting rid of additives raises costs, because sanitary conditions must be absolutely impeccable and the cold chain needs to be precisely controlled during the first few weeks, when the risk of microbial infection is higher.
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 firstname.lastname@example.org 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.
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 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.
We can slice the ham by machine (+£29.42) or with a knife (+£63.40). Click on “+ options” to choose how you want it sliced (default is machine sliced).
|Standard Shipping||£13.54||To be delivered between on Wednesday, April 28 and on Friday, May 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.
Average rating: 4.9 (see how the average rating is calculated)
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 slicing manual (PDF 1,1 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.