There are between 15 and 20 slices of heaven. It’s a good portion for 2 people if you enjoy it with some good quality bread and your favorite wine. It’s important to understand that this is a 100% artisanal product. Each jamón is sliced by hand and each package of sliced ham is slightly different … Continued
Jamón is rear leg and Paleta is front or shoulder leg. The size is the main difference. Our Jamón is 16lb average and the Paleta is 10lb average. Both taste very similar. The paleta has more bone and complicates the carving a little bit. Jamón (rear leg) 16lb yields around 45 to 50 plates (2.5oz/each). … Continued
A whole leg of Jamón will last up to 9 months unopened from the time it arrives at your doorstep; however, once you open up the vacuum seal, it will last for 6-8 weeks, as long as you store it properly. Our 16 lb whole Jamón 100% Ibérico de Bellota will yield around 45 to … Continued
Sliced: Yes. If you bought our Hand Carved Ham, you should place it on the refrigerator until you are ready to eat it, make sure to let it sit for an hour until it is at room temperature. Whole Leg: No. Just place your jamón on the ham holder provided by Ibérico Club and leave … Continued
A whole Jamon leg can last up to 9 months unopened and around 6-8 weeks once opened from its airtight seal. You can store it on the ham holder provided by Ibérico Club, over the kitchen countertop away from any direct heat source. Once you start slicing your jamón, make sure to cover the exposed … Continued
2.5 oz per package (~ 70gr). This is 15 to 20 slices of delicious Pata Negra; hand-carved. Other more industrial versions slice the ham with machines and offer packages with the same exact amount of slices, but the quality will never be the same. View our Jamon Slection
A vacuum-sealed package of hand-carved Jamón Ibérico will last up to 4 months in the refrigerator. An opened package, however, should be enjoyed the same day. Never freeze jamón. Only sliced Jamón Ibérico needs to be refrigerated. Be sure you pull it out of the fridge about an hour before serving so it can come … Continued
Carving an Ibérico ham by hand is simple, and is part of the unique Ibérico tasting process. To give you the most authentic experience, our whole Jamón Ibérico de Bellota comes with a holder and a specialty ham knife. Let us show you the best way to slice your ham with our easy 5-step process. … Continued
Our very own Maestro jamonero makes a very special selection of the brand Alta Expresión from COVAP. It’s coop from the El Valle de los Pedroches in Córdba, Andalucía, Spain that makes the finest jamones you will ever try. We guarantee it with a full refund if you try it and don’t think the same. … Continued
Turns out not all cured Spanish ham, or jamón is created equal. It’s a real challenge to find jamón in the U.S. and there’s a lot of confusion surrounding the difference in varieties. Jamón Serrano is a somewhat inexpensive cured ham that can be made from a few different breeds of white pigs (Duroc or … Continued
These small chalky white dots on the jamón ibérico are the result of the crystallization of an amino acid called tyrosine. It is the result of natural, artisanal, and traditional curing and it is a sign of the quality and the excellence of the product. Your Jamon is perfectly good to consume. Full article: https://www.ibericoclub.com/what-are-the-white-spots-on-your-acorn-fed-iberico-ham-tyrosine/
Acorn-fed Ibérico ham (Jamón Ibérico de Bellota) is one of the jewels of the Mediterranean diet. Acorn-fed Iberico ham is a delicacy with countless benefits. Besides being a treat for the palate, it is good for our health. Jamón Ibérico de Bellota is a low-calorie, vitamin-rich food that contains 50% more protein than fresh meat. … Continued
