We recommend that you store the jamon (piece) in a dry, cool room (between 15º and 25º C) and preferably hung or in a ham holder (“Jamonero”).

Once cut, we recommend that you eat the jamon completely within 21 days to keep the taste and quality intact. After cutting, it is advisable to keep the outer fat layer well so that you can cover the open meat again after cutting. This keeps the ham nice and juicy. Then place a lint-free tea towel or special ham cloth over the ham to protect it from dust and dirt.

In the summer, try to use up the ham within about 15 days. Cut only the amount of ham you need or will eat and cover the ham with a lint-free cotton cloth to keep it away from dust, dirt and light until the next time you slice it.

We advise you to store the paleta (piece) in a dry cool room (between 15º and 25º C) and preferably hung or in a ham holder (“Jamonero”)

Once cut, we recommend that you eat a Paleta completely within 15 days to keep the taste and quality intact. The advantage is that a Paleta is smaller than a Jamon, which means that it will also run out faster.

After cutting, it is advisable to keep the outer fat layer well so that you can cover the open meat again after cutting. This keeps the shoulder ham nice and juicy. Then place a lint-free tea towel or special ham cloth over the shoulder ham to protect it from dust and dirt.

Try to use up the shoulder ham in about 10 days in the summer. Cut only the amount of ham you need or will eat and cover the shoulder with a lint-free cotton cloth to keep it away from dust, dirt and light until the next time you slice it.

The ham is vacuum packed the moment it is cut by one of our ham cutters, so that it retains its quality until the moment of final consumption. To enjoy all the aroma nuances and taste of the sliced ​​and vacuum-packed ham, we recommend storing it at a constant temperature of approx. 15ºC away from light. Since 15ºC is slightly lower than the average room temperature, we advise you to store the ham in the cellar. Don't have a cellar or other cool place in the house? Then put the packages in the refrigerator. Remove the ham from the refrigerator half an hour to an hour before serving to achieve the optimal taste and texture.

Our products can be sent as gifts. The recipient will receive your message on a card written by us together with your gift and a delivery note without a price on it.

If you want us to process the order as a gift, please leave a message for us in the appropriate comments field in the order process.

please write your message in the "leave a message" box just before making the payment. Please indicate that your order is for a gift and type the message you would like us to write for you.

It is also possible to pass on your wishes by e-mail. Send your questions and/or wishes to info@ibericofino.nl .

The "jamón" (ham) is the product of the hind leg of the pig. Depending on the breed and diet of the pig, the maturation time will differ significantly and the flavor of the resulting ham will vary accordingly.

Also, the taste of the ham will differ depending on the part of the same ham: the "maza" is the softest part, the "contramaza" - back flank-, the tastiest part and the closer to the bone, the more intense the taste. That makes choosing a Paleta extra interesting. As a rule, these are smaller than the Jamon and therefore it also has a more powerful taste. Other reasons to choose a Paleta are the price (says nothing about the quality) and the weight. If you are only going to eat the ham with 1 or 2 people, it might be better to choose a smaller size because of the shelf life.

In general, there are 5 different stages in the production process of a ham (Jamón) or shoulder ham (Paleta):

1) Raw/fresh product. The fresh meat is cut into pieces. Pieces such as the back legs that will be called "Jamón" and the front legs that will become the "Paleta" shoulder ham

2) Salting process. The legs are buried in sea salt for exactly as many days as the fresh leg weighs in kilograms. This is to make drying and preservation possible.

3) Wash with warm water. This procedure removes the excess salt. Hams and shoulder hams go through a "washing tunnel" where some brushes help to remove the excess salt.

4) Drying and maturing. The hams are taken to a special natural cellar with a constant temperature where they start the dry curing process. It is very important to keep track of the temperature and humidity.

5) Cure dry in the “Bodega”. The hams and shoulder hams finally go to the bodega (cellar) where they complete the final drying period. The final result depends on both the characteristics of the product and the skills of the manufacturer.

The really 'good stuff' is Jamon Iberico de Bellota. This is available both as a whole ham and as sliced ​​vacuum-packed packages at Iberico Fino. The latter option is of course a great opportunity to try this Spanish delicacy if you haven't already!

Our delivery time is currently 2 to 3 working days. If the delivery time of a product deviates incidentally, we will mention this with the relevant product.

Do you need the order urgently? Please contact us to discuss the possibilities.

Yes, we also deliver to business customers. If you have a restaurant, café or shop and would like to order the Jamon Iberico or other products from Iberico Fino, please contact us at info@ibericofino.nl and receive our business invoice and possibly B2B prices.