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Luis Gil Organic Serrano Ham
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Jamon Luis Gil Organic Serrano Ham

3.0 stars 3.0 (based on 2 customer reviews)
We are no longer selling this product, nor do we plan on selling it again.

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    Description of Jamon Luis Gil Organic Serrano Ham

    Luis Gil
    White pig
    Organic compound feed, grass, and roots.
    3 years minimum.
    Las Ruedas de Ocón, La Rioja
    Embutidos Luis Gil
    Hind leg
    Hog cuts: ham
    Organic ham and salt. Without preservatives or food colouring. Gluten free.
    Storing & expiry date
    It depends on the format. See "Presentation" below.
    Mountain-raised white hogs reared on the open range. Hams are cured and aged for 3 years.
    Encinar de Ocón
    El Encinar de Ocón (La Rioja, Spain).


    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.

    Once the ham has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.

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

    Boneless +12.60 €

    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.

    Click on “+ options” to choose the number of pieces you want (default value is one).


    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 (+41.25 €) or with a knife (+88.90 €). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • FREE Shipping for orders starting at 200 €

    Our customers' reviews

    Average rating: 3.0 stars 3.0 (see how the average rating is calculated)

    4 stars Jamón, Salford y tiempo, February 25, 2016
    Anonymous (Alemania) Has purchased this product at IberGour

    It is not a bellota but a good choice for a very clean tasting serrano ham, no need for flavor destroying chemicals/ preservatives as most others feel the need to use.
    Thankful for the choice to eat healthy -chemical (toxin-free) food. Well balanced and sweet meat fragrance greets the nose. Good serrano ham flavor with mild saltiness on the palate, textured meat not too dry, fat is clean flavored white and not rancid.
    Ibergour site excellent and easy to use. Ham arrived earlier than expected and in good form.

    Post a replyPost a reply

    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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