Iberian Bellota pata negra Spanish ham (hand sliced) Maximize

Iberian Bellota pata negra Spanish ham (hand sliced)

The hand sliced Iberian  Bellota pata negra Spanish ham is presented in thin slices and vacuum-packed in 100gr sachets.

For hand sliced ham lovers, with knife.

This is the easiest way to eat a delicious ham. It can be stored up to 6 months in the fridge or in a cool place.     
Intense flavour and an incredible aroma.
Sold in a 100gr sachet. Minimum: two units.

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0103072800100

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13,75 €

Iberian Bellota pata negra Spanish ham (hand sliced)

Features

 Iberico Bellota pata negra Spanish ham sliced  Iberian Bellota pata negra Spanish ham sliced

 

Origin : Extremadura

Breed: Iberian

Curing: Plus than 36 months.

Diet : Fed with acorns. Top quality ham certified.

Production: The traditional curing process provides a natural cellar aroma and a unique delicate taste.

Part of the pig:Hind leg.

Vacuum-packed: The product is cut at the right time and vacuum-packed immediately to preserve its flavour and aroma. We recommend opening the envelope 15 minutes before serving it at room temperature.

Taste: Intense flavour and incredible aroma with small pink fat layers which helps appreciate better the fabulous texture of this masterpiece.

Health : rich in protein, B vitamins and oleic acid (good cholesterol producer). Very low in calories (95cal per 50g), an indispensable part of the Mediterranean diet, 100% healthy.

Curiosities: The texture of the fat is homogeneous and creamy. If we take a small amount of fat between two fingers and rubbed it melts easily.

Presentation - Sliced products

The product will be cut just before being vacuum-packed for shipping so that it retains its original quality, aroma and flavour.

 Presentation of the iberian pata negra bellota ham sliced

We cut it and vacuum-pack it:

  • The product is cut into thin slices just when the order arrives.
  • Vacuum-packed in 100gr packs just after it’s being cut.
  • This process protects the product and retains all its quality of taste and freshness.
  • The packs are shipped inside a small box with a safety strap for security.
  • This presentation allows you to eat delicious products sliced and with all their aroma and flavour.

    We recommend you to take the product out of the plastic bag 15 minutes before eating it. The vacuum-packed products we sell can be stored in the fridge for 6 months. Please check the expiry date of each product.

    Shipping information

     shipping information jamonarium

    Once you have confirmed your order, it will be prepared and sent via courier. Delivery date and shipping costs depend on destination and weight.

    During the process you will receive detailed information by e-mail about the status of your order.

    Please see more information about shipping:

  • How long the delivery takes?
  • Shipping cost
  • Money Back Guaranteed
  • All items are insured during the delivery. This means that any damage or loss of product is covered.

    Parts of the Ham

     iberian pata negra bellota ham jamon iberico

    The different parts of the ham provide different degrees of curing and different types of slices.

  • [1] La Maza : The largest part of the ham and the tastiest.
  • [2] La Babilla o Contramaza: behind the hoof. It is narrower and cured because it has less fat. We recommend you to start cutting here because it won’t be too much dry as if you left it to the end.
  • [3] El Codillo: It is the more fibrous part of the whole piece.
  • [4] La Punta: totally opposed to the hoof. It is very tasty and has a nice level of fat.
  • [5] La Caña: The closest part to the hoof. Being also very fibrous, this part is usually cut in small cubs. This form provides different flavour and texture.
  • The Pata Negra, Spanish Iberian

      pata negra, iberian iberico spanish bellota ham jamón

    The term “Pata Negra” refers to the Spanish Iberian breed. The reason is that the black hoof most Iberian pigs have, “pata negra” means black paw. Nowadays the label "pata negra" is also used as a distinction of gourmet products.

    However, not all Iberian hams have black hoof and not all the hams which have black hoof are Iberian hams.

    The different branches of the Iberian breed pigs may have hoofs not always black. We can find red Iberian pigs or stained Iberian pigs which can have clear or light hoof.

    Write your review

    Iberian Bellota pata negra Spanish ham (hand sliced)

    Iberian Bellota pata negra Spanish ham (hand sliced)

    The hand sliced Iberian  Bellota pata negra Spanish ham is presented in thin slices and vacuum-packed in 100gr sachets.

    For hand sliced ham lovers, with knife.

    This is the easiest way to eat a delicious ham. It can be stored up to 6 months in the fridge or in a cool place.     
    Intense flavour and an incredible aroma.
    Sold in a 100gr sachet. Minimum: two units.

    Write your review

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    Our clients opinions:


    Owen W. (Ireland)

    I was very pleased with all the products that I bought with you. I was a bit surprised by the huge amount of food and the very big size of the cheese but that is a very good thing. Delivery was excellent. I will certainly order from you again...

    James S. (Derby, UK)

    I visited your shop when in Barcelona on business - such a great place and you are clearly the experts.  So pleased with my first order - great food, fast delivery and fantastic value!

    "A gift, a real success!" Barbara F.

    I wanted to send a gift to a friend of mine, but I thought something different and I chose this one. It was a real success! He was not only very happy for the gift itself, but also for the quick and good service.

    Alfred R. (Gainsborough, UK)

    Really Good pata negra ham. The shop is very efficient with a good product.


    Baris (Helsinki, Finland)

    Received the order two hours ago. All the items I ordered came nicely. We tried three of the hams and we're very satisfied :). Thank you!

    Larissa P. (Neuilly Sur Seine, France)

    Delicious! Excellent product! Thank you! Looking forward to our next order… 


    Read all comments

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