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 meat surface with slices of its own fat and cover the ham with a regular kitchen cloth.

More information here:
https://www.ibericoclub.com/the-guide-to-storing-and-preserving-jamon-iberico/

Video: https://www.ibericoclub.com/tapas/how-to-open-a-whole-jamon-iberico-de-bellota-from-iberico-club/ Shop our Jamon Selection

share

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 it at room temperature over the countertop. Make sure to cover the exposed meat surface with slices of its own fat and cover with a regular cloth. 

If you carved too many slices from your whole jamon leg, you can place them in an airtight container or Ziploc bag and place them in the refrigerator. 

View our Jamon selection here

share

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 50 plates of 2.5oz/each.

A whole leg of Jamón Ibérico doesn’t need to be refrigerated. It should, however, be stored on its jamonero, or ham-holder, away from a direct heat source or sunlight. Cover the exposed meat surface with those slices of fat you removed when you first cut into the jamón. Then cover the whole leg with a dry kitchen towel or cheesecloth to keep out the sunlight and air. 
Do not wrap in foil or plastic wrap.

If you carve too many slices, place in ziploc bag or air tight container that prevents airflow.

Read Full Article Here
View our Jamon Selection

share

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). Paleta (front leg) 10lb yields around 30 to 35 plates (2.5oz/each).

Whole Paleta Grass-fed 100% Ibérica + Carving Kit | 10lb
Whole Paleta De Bellota 100% Ibérica + Carving Kit | 10lb
Whole Jamón Grass-fed 100% Ibérico + Carving Kit | 16lb
Whole Jamón De Bellota 100% Ibérico + Carving Kit | 16lb

View our Jamon Slection Here

share

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 from the others. We are proud to have some of the best Master Carvers in the world delicately preparing each package. 

View our Jamones Here

share

We ship your orders the next day and then it takes 1 to 3 business days to get delivered anywhere in the USA. Our temperature-controlled warehouse is in Miami, Florida; the closer you are to Florida, the more likely you are to get your products in 1 or 2 days.

Iberico Club Store

share

100% FREE - That’s right! No minimum order. Our Shipping is free to all 50 States including Hawaii at no extra cost. It takes 1 to 3 business days to deliver our products anywhere in the USA for free.

Iberico Club Store

share

It’s pretty simple. LOVE IT OR YOUR MONEY BACK. No questions asked. 

If you open and try any of our products and don’t think it’s the best you’ve tried in the USA, we will send you a pre-paid shipping label for a free return, and immediately refund 100% of your purchase. This is the real deal. 

share

We use USPS Priority and FEDEX depending on the order and state. Did we mention that Shipping is 100% free? 

View Iberico Club Store

share

At Iberico Club you can pay with:

• All major Credit Cards
• PayPal
• Amazon Pay
• Apple Pay.

share

We ship your orders the next day and then it takes 1 to 3 business days to get delivered anywhere in the USA. Our temperature-controlled warehouse is in Miami, Florida; the closer you are to Florida, the more likely you are to get your products in 1 or 2 days.

Iberico Club Store

share

100% FREE - That’s right! No minimum order. Our Shipping is free to all 50 States including Hawaii at no extra cost. It takes 1 to 3 business days to deliver our products anywhere in the USA for free.

Iberico Club Store

share

It’s pretty simple. LOVE IT OR YOUR MONEY BACK. No questions asked. 

If you open and try any of our products and don’t think it’s the best you’ve tried in the USA, we will send you a pre-paid shipping label for a free return, and immediately refund 100% of your purchase. This is the real deal. 

share

We use USPS Priority and FEDEX depending on the order and state. Did we mention that Shipping is 100% free? 

View Iberico Club Store

share

We are sorry you are not satisfied. But no worries. We like it simple. Just let us know here or send us an email to [email protected] and we’ll make it happen fast. 

share

When you place an order we send you an Order Confirmation email, and once the order is shipped, we send you a Shipping Confirmation email with the tracking number. 

Please check your spam/junk folder just in case it went there. If you have checked your email and spam folder and still can’t find it, please send us a message and we will provide it to you.

share

At Iberico Club you can pay with:

• All major Credit Cards
• PayPal
• Amazon Pay
• Apple Pay.

share

Our offices and FDA registered temperature-controlled warehouse are in Miami, Florida. All our products are from Spain and are shipped from our warehouse in Miami to all 50 states (1-3 day free shipping).

Iberico Club Store

share

Our whole leg of Jamón Ibérico de Bellota is cured for 4 years using traditional methods.
Our Paletas are cured for an average of 2 and ½ years. 

share

Good sliced bread is a must! A thin slice of Jamón Ibérico on a slice of bread (toasted or not) is really all you need. Many jamón lovers like to rub the slice of toasted bread with tomato and garlic and add a bit of olive oil.

Enjoy thin slices at room temperature. You’ll notice the savory flavor and satisfying mouth-feel. You’ll also pick up on the nutty undertones and sweet aroma created by the acorns that our free-range Ibérico pigs enjoy. This unique artisanal product is almost indescribable with its complex taste and deeply satisfying flavors.

Pairing the right drink with your Jamón Ibérico depends entirely on your mood. It’s all a matter of personal taste. You’ll never go wrong with a glass of good red wine. For a special experience, try a nice sherry from Andalusia, Spain — the same region where our Jamón Ibérico is from. A sparkling wine, like champagne or cava, is preferred by others. And on a sunny, warm day, you might simply prefer a good cold beer with your Jamón Ibérico!

View our Jamon Selection

share

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. 50 grams of Acorn-fed Ibérico ham has only about 150 calories.
• Iberian ham is an antioxidant and is high in vitamin E. When enjoyed with tomato its beneficial effects are doubled.
• The quality of acorn-fed Iberian ham fat is excellent, like olive oil. It is over 50% Oleic Acid, which facilitates the production of HDL (“good”) cholesterol in the body, while reducing LDL (“bad cholesterol”).
• Moderate consumption helps maintain adequate levels of cholesterol and prevent cardiovascular disease.
• It offers a generous supply of B vitamins, especially B1 and B2 (just 100 grams of Iberian ham provide 24% of the recommended daily intake of this vitamin).
• It is rich in Iron, Magnesium, Zinc and Calcium, but especially Phosphorus, providing 30% of the daily recommended intake.
• https://www.ibericoclub.com/iberian-ham-health-and-nutrition-facts/

share

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/

share

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 Duroc Jersey). The pigs, like most factory-farmed animals, eat a grain-based farm feed (cebo), and not much else. Feed and a factory-farmed life is a much cheaper way to keep these all-day eaters fed. At Ibérico Club we don’t offer this grade of jamón Serrano. We prefer to keep it a top grade and high quality.  

On the other hand, there are other 4 types of jamón that are Ibérico breed. The Jamón 100% Ibérico Bellota (Pata Negra) is the highest grade of ham available in the market. It has unmatchable quality, flavor, and texture. You’ll notice a distinct marbling and a creamy rim of ivory white fat that glistens as it comes up to room temperature. The dark red flesh is soft and tender from the pig’s stress-free environment and is speckled with tiny white crystals of protein, indicating proper curing methods.

Read more here: https://www.ibericoclub.com/the-difference-between-jamon-100-iberico-de-bellota-and-other-spanish-ham/

share

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. No questions asked.



View our Jamon Selection

share

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. 

STEP 1 Remove the outer layer of fat from the area you’re going to start eating. Place it aside to cover the meat once you’re done slicing.
STEP 2 Start cutting very thin, almost transparent slices. Keep the cutting surface flat, sharpen your knife frequently, and place the bite-sized slices on a plate.
STEP 3 When you find the hipbone, cut around it with your knife to separate it from the meat. This will make it easier to maintain a flat surface.
STEP 4 When you reach the bone, turn the ham over. Remove the layer of fat over the “babilla” (narrow side), and continue slicing.
STEP 5 When you reach the hipbone on this side, you’ll insert your knife again to separate it from the meat. Continue slicing the narrow side and the flank until you reach the bone. And remember not to throw the bone away – you can use it to make a delicious Jamón Ibérico de Bellota stock.

Video:
https://www.ibericoclub.com/tapas/how-to-carve-a-whole-jamon-iberico-de-bellota-2-min-step-by-step-video/
PDF Instructions:
https://www.ibericoclub.com/wp-content/uploads/2016/11/how_to_carve_jamon_iberico_de_bellota_iberico_club.pdf

share

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 meat surface with slices of its own fat and cover the ham with a regular kitchen cloth.

More information here:
https://www.ibericoclub.com/the-guide-to-storing-and-preserving-jamon-iberico/

Video: https://www.ibericoclub.com/tapas/how-to-open-a-whole-jamon-iberico-de-bellota-from-iberico-club/ Shop our Jamon Selection

share

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 it at room temperature over the countertop. Make sure to cover the exposed meat surface with slices of its own fat and cover with a regular cloth. 

If you carved too many slices from your whole jamon leg, you can place them in an airtight container or Ziploc bag and place them in the refrigerator. 

View our Jamon selection here

share

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 up to temperature.

Full Article:
https://www.ibericoclub.com/the-guide-to-storing-and-preserving-jamon-iberico/

share

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 50 plates of 2.5oz/each.

A whole leg of Jamón Ibérico doesn’t need to be refrigerated. It should, however, be stored on its jamonero, or ham-holder, away from a direct heat source or sunlight. Cover the exposed meat surface with those slices of fat you removed when you first cut into the jamón. Then cover the whole leg with a dry kitchen towel or cheesecloth to keep out the sunlight and air. 
Do not wrap in foil or plastic wrap.

If you carve too many slices, place in ziploc bag or air tight container that prevents airflow.

Read Full Article Here
View our Jamon Selection

share

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). Paleta (front leg) 10lb yields around 30 to 35 plates (2.5oz/each).

Whole Paleta Grass-fed 100% Ibérica + Carving Kit | 10lb
Whole Paleta De Bellota 100% Ibérica + Carving Kit | 10lb
Whole Jamón Grass-fed 100% Ibérico + Carving Kit | 16lb
Whole Jamón De Bellota 100% Ibérico + Carving Kit | 16lb

View our Jamon Slection Here

share

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

share

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 from the others. We are proud to have some of the best Master Carvers in the world delicately preparing each package. 

View our Jamones Here

share