Jamon D.O. Barrancos (Portugal) Porco Preto Bellota Ham

Jamon D.O. Barrancos (Portugal) Porco Preto Bellota Ham

Iberico de Bellota

3.0 (2 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Brand
Casa do Porco Preto
Breed
100% purebred Iberian (Porco Preto)
Diet
Bellota Top quality: pig fed exclusively on acorns (more)
Curing
From 20 to 30 months.
Origin
Barrancos (Portugal)
Cut
Hind leg
Hog cuts: ham
Producer
Casa do Porco Preto

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
Average rating:
3
/5
Galo
Galo
Gijon
Jamon únicoJamon only

En la cata celebrada en Aviles el 20/7/2011 triunfo por encima de Dehesa,Pedroches y Sanchez R.C.Es un jamon BESTIAL y un tanto complicado de conseguir.
El cerdo es mas pequeño que el español ya que no hay cruces de linajes.Es un auténtico 100x100 iberico de raza.

In the tasting held at Avila 20/7/2011 triumph over Dehesa, and Sanchez Pedroches BESTIAL RCEs a ham and somewhat difficult to attain. The pig is smaller than the Spanish and there is a real crossings 100x100 linajes.Es Iberian breed.

July 29, 2011
Review translated by Google - Browse the original text in spanish
Fernando P.
Fernando P.
Madrid, España
Buen sabor, mucho tocinoGood taste, much bacon

El sabor excelente, pero la pieza que me llegó tenía mucho tocino y una parte ya estaba seca.

The excellent flavor, but the part that got me was very fat and a portion was dry.

November 4, 2009
Review translated by Google - Browse the original text in spanish
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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