Jamon Noblanza Bellota Iberico Ham

Jamon Noblanza Bellota Iberico Ham

Iberico de Bellota

4.1 (18 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Brand
Noblanza
Breed
Purebred Iberian
Diet
Bellota Top quality: pig fed exclusively on acorns (more)
Curing
From 26 to 36 months.
Origin
Huelva
Cut
Hind leg
Hog cuts: ham
Producer
Sánchez Romero Carvajal
Processing
Jamón from Noblanza purebred Iberian pigs reared on the open range in Spanish woodlands on a diet of acorns during the fattening period (montanera). Processing involves cooling and cutting into a V shape, trimming off outer fat, salting, rinsing, balancing, drying and cellar-ageing.
Ingredients: Jamón from bellota-grade purebred Iberian pigs, salt, sugar, antioxidant E-301, acidity corrector E-331(iii) and preservative E-252. Gluten free.
Production
Iberian pigs reared on the open range.
Taste note
Uniform colour with numerous streaks of glossy marbling fat. Pleasant characteristic aroma. Unique, delectable taste.
Outer appearance
Long and slender in the typical Serrano V shape, cut close to the pelvic bone, with greyish-yellow fat. Black hoof, sometimes streaked. Covered with mould that may turn black on touching. Firm lean meat and fat oily to the touch.
Storing and expiry date
It depends on the format. See "Presentation".

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.

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

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.
Vacuum boned ham, with bones
Vacuum boned ham, with bones

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 (+39.39 €) or with a knife (+84.89 €).

Sliced ham, with bones
Sliced ham, with bones

Etiqueta de Noblanza

Noblanza is a ham with the meticulous quality characteristic of the firm of Sánchez Romero Carvajal:

  • Genuine Jabugo since 1879
  • Purebred Iberian pigs
  • Reared on the open range
  • Carefully controlled natural diet
  • Artisanal curing by the master ham processor

Iberian pigs feed on the open range and eat as much as 400 kg of acorns and 400 kg of grass during the fattening period.

Noblanza surpasses the standards set by the Quality Standard (Royal Decree 1083/2001) for breed, diet and processing times.

Sánchez Romero Carvajal Jabugo S.A. was founded in Jabugo (Huelva province) in 1879. It is one of the most prestigious companies in the sector and makes some of the most highly prized hams in the world. The quality of the end product is guaranteed by purebred Iberian pigs and the exceptional microclimate in the area around Jabugo, together with extreme care in processing and preserving.

Sánchez Romero Carvajal has exported its products to all of Europe since 1996. Its quality assurance and environmental management methods meet the ISO 9001 and 14001 Standards and are SGS certified.

Average rating:
4.1
/5
18 reviews
 
9
 
5
 
2
 
1
 
1
Ramón P.
Ramón P.
Alicante
corte fino, separador prácticofine cut, practical separator

Jamón de gran nivel, con demasiada grasa para mi gusto, pero sabroso y en su punto de sal. La grasa es rica, pero la tengo prohíbida.
Los separadores son muy prácticos, aunque a veces se rompen. Creo que sería mejor si fueran de plástico y no este tipo de papel, pero mejor así que como lo hacíais antes, sin nada entre capas.

Ham high level, with too much fat for my taste, but tasty and at its salt. The fat is rich, but I have forbidden. Separators are very practical, but sometimes they break. I think it would be better if they were plastic and not this type of paper, but better so as ye did before, with nothing in between layers.

November 9, 2011
Review translated by Google - Browse the original text in spanish
Riccardo
Riccardo
Venezia
terribileterrible

pieno di grasso, salatissimo, duro. Non ho mai mangiato un prosciutto crudo così scadente. Se poi penso a quanto l'ho pagato non posso che definirmi assolutamente INSODDISFATTO dell'acquisto.

full-fat, salty, hard. I never ate a ham so bad. If you think how much I paid I can call myself totally DISSATISFIED purchase.

October 21, 2011
Review translated by Google - Browse the original text in italian
ESTHER
ESTHER
playa de gandia
una decepciona disappointment

el jamon esta durisimo, muy curado.me dan ganas de devolverlo, pero bueno con no comprarlo mas tengo suficiente.me pensaba que iba a estar buenisimo pero nos hemos llevado una decepcion

the ham is very hard, very curado.me feel like returning it, but good to buy but I have not suficiente.me thought it would be great but we have had a disappointment

March 19, 2011
Review translated by Google - Browse the original text in spanish
Anonymous
Le Vésinet
Très bonVery good

Ce jambon est excellent. Peut-être le meilleur que j'ai commandé sur ce site. Je vous conseille de le prendre le plus lourd possible car vous en profiterez plus longtemps et le rapport qualité/prix sera plus élevé (poids de l'os).
Vraiment très agréable.

This ham is excellent. Perhaps the best that I ordered from this site. I suggest you take the heaviest possible because you enjoy it longer and the quality / price will be higher (weight of bone). Really nice.

January 6, 2011
Review translated by Google - Browse the original text in french
Sergio Beretta
Sergio Beretta
Torino, Italia
Un gran prosciuttoA large ham

E' stata la mia prima esperienza di acquisto on line di un prosciutto spagnolo.
Sono rimasto molto soddisfatto sia della qualità del servizio, che della bontà del prodotto. Un assaggio giornaliero di qualche taglio dello jabugo è la mia piccola delizia quotidiana. La carne è molto tenera e si scioglie in bocca. Penso che ripeterò l'esperienza di acquistarlo.

It 'was my first experience on-line purchase of a Spanish ham. I was very satisfied in both quality of service, the quality of the product. A taste of some daily cut of jabugo is my small everyday delight. The meat is very tender and melts in your mouth. I think it will repeat the experience of buying it.

December 28, 2010
Review translated by Google - Browse the original text in italian

Browse all 18 reviews

We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
We guarantee that you will love your ham from start to end, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

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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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