HOW CAN WE HELP?
- TERMS OF PURCHASE -
All sales are final, we do not accept returns on orders. Please note this before confirming any orders. We can however accept returns under the following conditions:
- The goods you have received are passed the best before consumption date, on the day your order has been delivered.
- The packaging has been perforated, compromising the integrity of the food.
- Your package received does not match the order you have made.
If any of the above applies to you, please do not hesitate to contact us immediately through the contact form below. We will do our best to accommodate the situation.
- FAQs -
HOW SHOULD I STORE MY HAM?
When your order arrives it will be vacuum sealed and safe for immediate consumption. But if you want to keep it a few days before enjoying it, it is recommended to keep it in your fridge for a maximum of 2-3 months. Most importantly, do not keep it in direct sunlight or warm places.
HOW SHOULD I PREPARE THE HAM BEFORE EATING?
The best way to enjoy your ham before eating it is to leave it at room temperature for 5 to 10 minutes. Unpack it and carefully separate the slices of ham, without breaking their shape, on a plate. Let it rest 5 to 10 minutes before serving and enjoy with freshly toasted bread. Pro Spanish tip - grate a clove of garlic and a fresh tomato on toasted bread. Add a drizzle of Spanish Extra Virgin olive oil before layering your Jamòn on your toast. Enjoy with a glass of red wine with strong tannins!
WHAT IS BETTER, JAMÓN (HAM) OR PALETA (SHOULDER)?
There is no right answer! It really depends on your taste profile. In general, the shoulder is denser and will have less meat, therefore it will have a stronger flavor that will be felt in the back of your pallet. On the other hand, the Jamòn (ham) will have more meat which will show in the cut. Jamòn tends to be more delicate with subtle notes felt in the finish.
- CONTACT US -
More questions regarding our products and our Jamòns? Get in touch by sending us your questions through social media or by email in the contact form below: