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 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 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).
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 (+£31.38) or with a knife (+£67.62).
Wir haben schon so manchen Schinken von Ihnen gehabt. Wie immer ist eine hervorragende Ware.
Wir reden wieder bei ihnen bestellen, und vielen Dank
We've had quite a few hams from you. As always, an excellent product. We're talking about ordering from them again, and thank you very much
Pour le prix, pas facile de trouver mieux. 9,75kg, désossé en 4 morceaux. Rien à dire sur le conditionnement et la livraison. C'est mon 4 ème jambons sur le site, mais c'est pas le dernier. A bientôt
For the price, it's not easy to find better. 9.75kg, boned into 4 pieces. Nothing to say about packaging and delivery. This is my 4th ham on the site, but it's not the last. See you soon
Jambon de qualité mais un peu gras reçu comme prévu. 100 pourcent pour la lettre qui annonce le départ de la livraison
Quality ham but a little greasy received as expected. 100 percent for the letter announcing the start of the delivery
Tres bon jambon, rapport qualité prix rien à redire, j'en recommanderais , à goûter absolument , livré rapidement, bien emballé, ni trop sec ni trop rouge,
Very good ham, value for money, nothing to complain about, I would recommend it, a must try, delivered quickly, well packaged, neither too dry nor too red,
Le jambon est arrivé en 48h et a été très apprécié par nos amis pour notre semaine de vacances.
The ham arrived in 48h and was much appreciated by our friends for our week's vacation.
We ship to all countries in the European Union, United Kingdom, Isle of Man and Monaco.
|Standard Shipping||£19.93||To be delivered between Wednesday, December 13 and Friday, December 15 (possibly before but we can’t guarantee it)*|
* These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.
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)