Jamon Sanchez Romero Carvajal Recebo Ham

Jamon Sanchez Romero Carvajal Recebo Ham

4.3 (17 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Brand
Sierra de Jabugo
Breed
Purebred Iberian
Diet
Recebo Pig fed on acorns and compound feed (more)
Curing
From 20 to 32 months.
Origin
Huelva
Cut
Hind leg
Hog cuts: ham
Producer
Sánchez Romero Carvajal
Processing
Jamón from Sanchez Romero Carvajal purebred Iberian pigs reared on the open range in Spanish woodlands on a diet of acorns during the fattening period (montanera), supplemented at the end of the fattening period with compound feed consisting of cereals and legumes. Processing involves cooling and cutting into a V shape, trimming off outer fat, salting, rinsing, balancing, drying and cellar-ageing.
Ingredients: Jamón from recebo-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 intense aroma.
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.
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
Average rating:
4.3
/5
17 reviews
 
12
 
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2
 
1
 
1
Mª EUGENIA
Valencia
Está estupendoIs great

Mi familia y yo estamos disfrutando de lo lindo. Estupenda calidad. Cuando lo compras te parece mucho desembolso , pero a la larga compensa.

My family and I are enjoying a wonderful time. Great quality. When you buy you think much outlay, but ultimately worth it.

April 3, 2011
Review translated by Google - Browse the original text in spanish
Marina Torres
Marina Torres
Madrid Espagne
Jabugo Sanchez Romero Carvajal receboSanchez Romero Carvajal jabugo recebo

Surprenate saveur delicate un vrai délice pour le palet. Un produit surprenant pour recebo. De plus la livraison en temps record. Bres une maison tres serieuse, a recommander. Merci encore Ibergour

Surprenate delicate flavor a delight to the palate. Recebo surprising for a product. More time delivery record. Bers a home very seriously, "recommend. Thank you again Ibergour

March 14, 2011
Review translated by Google - Browse the original text in french
Zeljko B.
Liznjan, Istra, Croatia
Excellent product

After tasting a premium quality 5J product from the same company i am also very satisfied with this product wich has a very good ratio between price and quality

February 7, 2011
Manfred
Manfred
Essen
sehr lecker, Kaufabwicklung nach Vorgabe, immer wiedervery tasty, checkout according to specifications, time after time

Schinken ist sehr lecker, dass Schinkenmesser und zubehör ist auch OK. Die Lieferzeiten wie beschrieben ist alles bestens über die Bühne gegangen.

Ham is very tasty that carving knife and accessories is also OK. The delivery time is described as everything went well on the stage.

December 20, 2010
Review translated by Google - Browse the original text in german
Paco  Hidalgo
La Haya , Holanda
De lo mejorThe best

Hacia meses que no disfrutaba tanto comiendo jamóm. De momento es de lo mejor que he tastado, tanto de sabor como de testura y salación. Facil de cortar , no demasiada grasa . Voy a repetir. He quedado muy bien cuando lo han probado mis amigos. Servicio de entrega muy rapido , sin problemas.

For months he did not enjoy eating both jamóm. For now is the best I Taste, both in taste as testura and salting. Easy to cut, not too much fat. I will repeat. I was very good when my friends have tried it. Very fast delivery service, no problems.

December 7, 2010
Review translated by Google - Browse the original text in spanish

Browse all 17 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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