Jamon is an artisanal product in which the quality of the same product/brand may vary over time. The jamones we recommend on this page are the ones that, at this time and in our opinion, are the best for the different needs and circumstances described. We will be updating this selection regularly on the basis of several parameters.
Updated: Monday, 08 March 2021
If you want the jamon to be an outstanding feature of the event, it is best to have someone with experience carve it by hand in the same area where the event is going on (you will need enough space for the ham stand and for the person who is carving to work comfortably).
If you do not have experience carving by hand but you have a machine for slicing cold meats, it may be be best to purchase a boned jamon and serve the freshly cut jamon from the kitchen.
If you just want to enjoy the event without complications, it is much better to purchase sliced jamon. Believe us: a party is not the best time to learn how to carve a jamon; you need time and tranquility for that.
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Consider one jamon weighing about 7 kg for every 30 persons.
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Consider one paleta (shoulder) weighing about 4.5 kg for every 30 persons.
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In Spain a jamon is one of the best gifts you can give. It is especially traditional at Christmastime, and not just for friends and relatives. It can also be the perfect gift for employees, suppliers or customers and is a clear gesture of appreciation. In other countries it may seem strange to give a jamon as a gift, but a recipient who likes to eat well and is familiar with Spanish jamon will most certainly appreciate it.
In Spain it is most common to give a whole piece (with the bone) because it is taken for granted that somebody in every household knows how to carve jamon by hand, more or less well. We include a free ham stand and jamon carving knife with each whole jamon, plus a printed carving manual. If you are not sure if the recipient has experience with carving jamon, it may be better to give it to them sliced.
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The best way to enjoy a jamon is to eat it freshly carved, preferably by hand. Hand carving is not difficult; you only need the right tools and a little practice. We include a free ham stand and jamon carving knife with each whole jamon, plus a printed carving manual. You can expect to keep a jamon for 4 months and it is advisable to consume it within 3 months after starting it (2 months for paletas - shoulders -) because it will dry out little by little.
Another option, if you have a machine for cutting cold meats, is to purchase it boned, ready to carve. You can also order it in several pieces, each individually vacuum-packed so they will stay fresh in the refrigerator.
And you can buy it sliced, vacuum-packed and ready to serve.
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You can also use the following criteria as guidelines:
If you prefer personal advice, write to us at info@ibergour.com, indicating the following information:
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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.