100% Iberico de Bellota, Pata Negra
The most remarkable thing about Jabugo hams is their aroma, derived largely from the microbial flora that is endemic to the area and from the breezes that circulate through the oak and olive woods and the meadows of rockrose, rosemary, thyme and other wild herbs.
A natural curing process in a cellar (bodega) adds notes of wood, dry fruit and nuts.
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.
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 (+£29.98) or with a knife (+£64.61).
| 34 reviews | ||
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Nos ha salido muy bueno. Cortado a mano, perfectamente envasado en paquetes de unos 100-200gr. Va a saber a poco
It turned out very good. Hand-cut, perfectly packaged in packages of about 100-200gr. It knows little
C'est le 4e jambon que je commande chez Ibergour. La livraison est rapide comme d'habitude. Ce Jabugo est à la hauteur des grands jambons classiques que nous connaissons Joselito ou Cinquo Jotas. Nous l'avons commence par la babilla (sabot en bas) pour garder le meilleur pour les fêtes. Cette partie parfois sèche est ici succulente, avec des parfums et un goût affirmé de bellota, un vrai plaisir.
Je recommande sans hésitation.
This is the 4th ham I have ordered from Ibergour. Delivery is fast as usual. This Jabugo is up to the standard of the great classic hams we know, Joselito or Cinquo Jotas. We started it with the babilla (hoof at the bottom) to keep the best for the holidays. This sometimes dry part is succulent here, with aromas and a strong taste of bellota, a real pleasure. I recommend it without hesitation.
Service client parfait et produit au même niveau!!
Pas facile de s y retrouver dans toute cette offre…
Je pense avoir trouvé ici un site assurant la qualité du produit. J y reviendrai
Perfect customer service and product at the same level!! Not easy to find your way around all this offer... I think I found a site here that ensures product quality. I'll come back
Compro periodicamente i prosciutti da Ibergour e sono molto soddisfatto del loro servizio.
Anche questo prosciutto è perfetto, non troppo grasso e di ottimo gusto.
I buy hams from Ibergour periodically and I am very satisfied with their service. This ham is also perfect, not too fat and has an excellent taste.
Es un jamón bastante normalito. Para ser de Jabugo y 100% ibérico, no tiene nada que ver con las marcas top de la D.O
It is a fairly average ham. For being from Jabugo and 100% Iberian, it has nothing to do with the top brands of the DO.
We ship to all countries in the European Union, United Kingdom, Isle of Man and Monaco.
| Standard Shipping | £20.10 | To be delivered between Tuesday, January 07 and Thursday, January 09 (possibly before but we can’t guarantee it)* |
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* 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.
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