Frequently Asked Questions

If your order hasn't been shipped, no problem! Just let us know by email or WhatsApp and we'll fix it.

If it's already been shipped, it's a bit more complicated, especially if the delivery postal code needs to be changed. In any case, you can contact FedEx using the tracking email you receive when your order is shipped.

If you have any further issues, please contact us at info@jamonarium.com

We have several payment methods available: Credit or debit card, Bank Transfer, PayPal or Bizum (only for Spain)

To place an order and pay by bank transfer, simply select this method as your payment option.

Once you confirm your order, we will send you two emails: one confirming your order (please check that everything is correct) and another with our bank details so you can make the transfer.

As soon as the transfer is received in our bank account, we will ship your order.

When you have a discount coupon, you must add it in the first step of the Shopping Cart.

You must click on the text "Add your discount code", enter your coupon in the box that appears, and click the "Add" button.

We ship to all of Europe: Spain, Portugal, Germany, France, Belgium, Netherlands, Italy, Austria, Luxembourg, Ireland, Denmark, Sweden, Poland, Czech Republic, Slovenia, Slovakia, Croatia, Finland, Latvia, Lithuania, Estonia, Greece, Romania, Bulgaria, Hungary, Malta, Monaco, Cyprus, Switzerland and Norway.

Orders to mainland Spain are delivered within 24 to 48 business hours from the shipping date.

Shipments to other European Union countries (including Switzerland and Norway) take between 2 and 8 business days from the shipping date with our Standard service. With our Express service, you will receive your order within 24-48 business hours from the shipping date (not available for Portugal, the Balearic Islands, Switzerland, and Norway).

You can see approximate shipping times and costs HERE.

Shipping costs are automatically calculated in the shopping cart on our website based on the total weight of your order and the destination country.

If you want to see an estimate of what it might cost, click HERE.

Since both countries are outside the European Economic Area, all orders are considered exports, so you won't pay Spanish VAT when ordering from Jamonarium.

Before delivery to the destination country, the shipping company or import services in the destination country will contact you to arrange payment of any applicable taxes and customs duties.

Export processing costs are included in our shipping price.

The main difference lies in the breed of pig, its diet, and the curing time: Jamón Ibérico comes from native Iberian pigs cured for 24 to 48 months, while Jamón Serrano comes from white pigs (the pink ones) cured for 12 to 18 months. The Iberian pig has the unique genetic ability to infiltrate fat within the muscle, giving the ham an incomparable juiciness, aroma, and flavor compared to the leaner, more uniform meat of Jamón Serrano.

The Iberian Quality Standard (ASICI) classifies hams using four tamper-proof colored seals that guarantee their breed purity and diet:

Black Label: 100% Ibérico de Bellota (Acorn-Fed Iberian). 100% purebred Iberian pigs, raised free-range in the dehesa (pastureland) and fed exclusively on acorns during the montanera (acorn season) and pastures.

Red Label: Ibérico de Bellota (50% or 75% Iberian breed). Crossbred pigs, raised free-range and fed on acorns during the montanera season and on pasture.

Green Label: Cebo de Campo (50%, 75%, or 100% Iberian breed). Pigs raised on farms and in the fields and fed on natural pastures, cereal feed, and some acorns.

White Label: Cebo Ibérico (50%, 75%, or 100% Iberian breed). Pigs raised on intensive farms and fed exclusively on cereal feed.

Legally, the designation "Pata Negra" is reserved exclusively for hams and shoulders with a Black Label, meaning they are 100% Ibérico de Bellota. No other ham, however cured or excellent it may be, can use the term "Pata Negra" on its label or in its marketing if it does not meet the 100% breed purity and acorn-fed diet for free-range pigs.

The small white crystallized spots that appear when cut are tyrosine crystals, an amino acid that forms naturally due to the breakdown of proteins during slow and prolonged curing in the cellar. The presence of these crystals is the strongest indicator of top quality, artisanal curing, and low salinity in a piece of Iberian ham or shoulder.

The choice of format depends on how often you consume it and the tools you have at home:

Whole Piece: Recommended for families who eat it daily, for special occasions, or for those who enjoy the ritual of hand-carving with a ham holder. If there are up to two people in your household, a shoulder ham (paleta) would be the recommended piece. If there are three or more of you, a leg ham (jamón) should be your choice.

Boneless Piece: Perfect for those who have a deli slicer at home (although it can also be easily sliced ​​by hand with a sharp knife) or are looking for compact storage in the refrigerator.

Vacuum-Packed Slices: The ideal format for those who want hassle-free, open-and-serve. Zero waste, precise 100g portions, and preservation for months. It's the most versatile format and the easiest to store and consume.

The net meat yield in a whole Iberian ham is around 50% of its total weight, while in an Iberian shoulder ham (paleta Ibérica), the yield is around 40%. The remaining percentage corresponds to the bone, hoof, and outer rind or protective fat, which is not suitable for direct consumption (although some of the bones and trimmed fat can be used for flavorful broths).

The shoulder ham comes from the front legs of the pig (average weight of 4 to 6 kg and 18-36 months of curing), while the ham comes from the hind legs (average weight of 7 to 9 kg and 24-48 months of curing).

Due to its smaller size and closer proximity to the bone, the shoulder ham has a higher percentage of fat, which gives it a powerful, direct, and cured flavor; the ham, on the other hand, is easier to carve, offers a greater variety of flavor profiles (maza, babilla, punta), and a higher quantity of lean meat.

Iberian ham has a higher cost per kilo due to its longer curing process and superior yield.

All our ham packs, except for a few specific products, are machine-sliced ​​and packaged immediately to ensure perfect preservation for months.

A whole, uncut ham or shoulder should be removed immediately from its shipping packaging and stored hanging or on its ham holder in a cool, dry, and dark place at a temperature between 15°C and 20°C. It should not be stored inside the cardboard box, in plastic bags, or in places exposed to direct sunlight or near heat sources (ovens, radiators, etc.).

Once opened, the cut surface should be covered with a clean, opaque cotton cloth to protect it from light. It can also be covered with plastic wrap, but not for long, as mold may develop since it does not breathe.

We recommend consuming a whole ham within 6 to 8 weeks of opening (3 to 4 weeks in the case of shoulder hams) to enjoy its freshness and original flavor notes without organoleptic loss due to excessive drying.
(Technical note: We advise against the popular myth of covering the cut with the ham's own yellow fat, as this fat quickly turns rancid in open air and imparts an unpleasant flavor to the fresh meat.)

Once opened, the sachets should be kept in the refrigerator for 4-6 days. They can be stored in the same sachet with a clip or, better yet, in a Tupperware container to allow for slower drying.

The recommended time depends on how quickly you consume the ham at home:

If consumption will be slow (more than 4 weeks at home): Place the ham on the stand with the hoof facing down, starting with the shank (the narrowest and most cured part). This will prevent this drier area from becoming excessively hard while you consume the main part.

If the ham will be consumed quickly (events, parties, or large families in less than 2-3 weeks): Place the ham with the hoof facing upwards to start with the maza (the widest, juiciest, and most marbled part), serving the best slices at the peak of the event.