To mention Iberian ham is to speak of the jewel par excellence of Spanish gastronomy. In any country in the world, Spanish ham is highly appreciated and recognized. When we discover the jamón ibérico we find ourselves in front of a unique and exclusive product from Spain. The result of an artisanal production that dates back to centuries of tradition in curing hams from an animal exclusive to the ibérica peninsula.
Every celebration, event or party worth its salt will always have a good leg of jamón ibérico.
Buying jamón ibérico in the 21st century is no longer like it was a few years ago. Now with ibericomio you have the offers of Iberian hams every day on the portal of the crazy for ibérico.
Discover the best Iberian hams with Ibericomio
At ibericomio we have more than 50 ibérico producers in all the processing areas of the country. Artisan producers that you will hardly find in traditional supermarkets.
Our team has been working in the ibérico sector for many years to find the best hams in Extremadura, Huelva, Cordoba and Salamanca and always at the best price.
Sometimes it's not easy to choose your jamón ibérico. We know this and that is why we have our customer service team always at your service to guide you in choosing the ham that best suits your needs.
The other big question is what happens if my ham has a defect? Our rules of use are simple and always with the aim of guaranteeing your peace of mind. It's never been easier to buy jamón ibérico online.
What are the advantages of buying a jamón ibérico in our store?
At Ibericomio you can buy your guaranteed and factory-direct jamón ibérico at the best price. The reduction of logistics and intermediary costs allows us to offer the best price and a varied range of jamón ibérico.
To make it more convenient for you, we have prepared multiple payment methods. The simplest is to pay by card, but you can also do it by transfer or by bizum. For the more technological we have payment by PayPal.
Buying jamón ibérico online in ibericomio is simple, always at the best price on the market and very fast.
Frequently asked questions about Iberian Ham
[FAQ]
[Q]What exactly is Iberian ham?[/Q]
[A]Iberian ham comes from pigs with at least 50% Iberian breed, raised according to the Iberian Quality Standard (RD 4/2014). This standard establishes three categories based on feed and husbandry: acorn ham, free-range ham, and farmed ham. Only 100% Iberian pigs can produce the so-called acorn-fed pata negra ham, while 75% or 50% Iberian acorn hams are also Iberian but not pata negra.[/A]
[Q]How to distinguish Iberian ham from Serrano ham?[/Q]
[A]The main difference lies in the breed of the pig. Serrano ham comes from white pigs (Duroc, Landrace, Large White…) and is cured for about 7-12 months. Iberian ham comes from the Iberian pig, a native breed of the Peninsula, and its curing is much longer (24-48 months depending on the category). Visually, Iberian has a characteristic intramuscular fat, a usually dark hoof, and an official color seal (black, red, green, or white) that identifies its category.[/A]
[Q]What do the colors of the Iberian ham seals mean?[/Q]
[A]The seals are mandatory and certify the category of the ham according to the Iberian standard. The black seal identifies 100% Iberian acorn ham (pata negra). The red seal is for Iberian acorn ham (75% or 50% Iberian). The green seal corresponds to free-range Iberian ham. The white seal is for farmed Iberian ham. These seals are affixed by independent certifying entities and are the best guarantee of what you are buying.[/A]
[Q]What is the best way to start and preserve an Iberian ham?[/Q]
[A]Ideally, start with the maza (the meatier part, facing up) if you will be consuming it in a few weeks, or with the babilla if it will take longer, as this area dries out faster. Once started, it is advisable to cover the cut area with the ham's own fat or lard and a clean cotton cloth. Keep it at room temperature between 15 and 20 °C, in a dry, ventilated place away from direct sunlight. In summer or hot environments, it is best to protect the cut area and avoid drastic temperature fluctuations.[/A]
[Q]How long does Iberian ham last once started?[/Q]
[A]A whole Iberian ham, once started and well preserved, can last between 4 and 8 weeks in perfect condition. The duration depends greatly on the consumption: the longer it takes to finish, the more the cut area will dry out, and the first slices will need to be discarded with each use. If it is sliced and vacuum-packed, it can be stored in the refrigerator for several months, although we recommend consuming it within 3-4 months to enjoy its full flavor and aroma.[/A]
