The cold, dry winds that blow through the village all year round are perfect for curing hams and shoulders in a slow, natural process, and they also help reduce the amount of salt necessary.
The result, after at least 20 months of curing, is an aromatic and slightly sweet ham.
It can be eaten on its own, with bread and olive oil, with pan con tomate (grilled bread and tomatoes), or as a side dish to pizza, vegetables, salads and soups.
It is priced as a perfect introduction to the world of Serrano ham, and comes with the added reassurance of TSG certification (Traditional Speciality Guaranteed).
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 email@example.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 (+39.39 €) or with a knife (+84.89 €).
Der zweite Schinken, den wir bestellt haben... Dieses Mal ein Hinterschinken und der schmeckt wirklich sehr sehr lecker! Es wird ganz sicher nicht der letzte Schinken sein, den wir bei ibergour.de gekauft haben. Auch die Abwicklung ist perfekt - ganz lustig die Versandbenachrichtigung!!! Wir haben sehr gelacht. Vielen Dank!
The second ham we ordered... This time a ham and it tastes really delicious! It will definitely not be the last ham we bought from ibergour.de. The handling is also perfect - the shipping notification is really funny! We laughed a lot. Thanks very much!
Bought it sliced. Lasted us through the winter, great quality for a money! Will definitely buy again and recommend anyone who wants a quality ham on a budget.
We were happy to receive the ham just before Christmas and Brexit. Super taste and quality. Good job and our children love it too. Success.
Everything they said it would be. Excellent service. Great communication. Absolutely no hassle. Great range of products. Will buy from here again.
IL servizio di ibergour è eccellente. Spedizione rapida, imballaggio del prosciutto molto protettivo. Abbiamo seguito le istruzioni video per il taglio, molto chiare.
IL prosciutto jamon serrano di ibergour è stato apprezzato da tutti.
The ibergour service is excellent. Fast shipping, very protective ham packaging. We followed the video instructions for cutting, very clear. Ibergour jamon serrano ham has been appreciated by everyone.
We ship to all countries in the European Union, United Kingdom, Isle of Man and Monaco.
|Standard Shipping||19.66 €||To be delivered between Wednesday, December 13 and Monday, December 18 (possibly before but we can’t guarantee it)*|
|Super Express shipping||115.41 €||To be delivered between tomorrow Tuesday, December 12 and Wednesday, December 13 (possibly before but we can’t guarantee it)*|
* These dates are valid if you do not request any handling. If you request any additional service (boning, slicing, etc.), add 2 working days.
You will choose your shipping speed later at checkout, after you fill in your delivery address.
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.
Download our jamon slicing manual
(PDF 1,1 MB)