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 firstname.lastname@example.org 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 shoulder 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 shoulder 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.
Boneless +11.35 €
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).
Click on “+ options” to choose the number of pieces you want (default is one piece).
We slice your entire shoulder and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.
We can slice the shoulder by machine (+25.18 €) or with a knife (+53.96 €). Click on “+ options” to choose how you want it sliced (default is machine sliced).
|Standard Shipping||5.75 €||To be delivered between Thursday, January 27 and Tuesday, February 01.*|
|Super Express shipping||66.32 €||To be delivered Wednesday, January 26.*|
* 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.
On sale since May 15, 2007
Average rating: 4.6 (see how the average rating is calculated)
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-shoulder "paleta" slicing manual (PDF 1,0 MB)
These hams have a black band on the hoof indicating that they are bellota grade, the highest quality under the Los Pedroches PDO.
This means that the Regulatory Board of the Los Pedroches Designation of Origin certifies that this is one of the best bellota-grade Iberico hams produced in Spain.
Marking the pigs, certifying breed purity, supervising diet (acorn-based) and controlling slaughter, salting and drying times are the best quality guarantee for these hams.
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.