Buy quality Iberian ham at an exceptional price
In Moniberic we know to perfection the different varieties of Iberian hams and Serrano hams. We know exactly what the strong points of each variety are and what a ham must have to be exceptional.
In this way we offer you an unbeatable selection of high quality, tasty hams, at the perfect point for consumption.
In our online shop you will be able to buy either an acorn-fed Iberian ham, a serrano ham or a bait ham. Depending on your personal taste, budget or brand preference you want you can buy one ham or another.
All the varieties available in this section, whether Joselito ham, 5 Jotas ham or a pata negra ham, will offer you unbeatable quality, aroma, texture and flavour. At Moniberic we like quality sausage, which is why we only offer you the best.
If you have any doubt when choosing the type of ham that best suits your needs consult us without any commitment.
Don't think about it! Buy now your whole or boneless ham and start enjoying it. A taste at the height of the most exquisite palates.
WHY BUY IBERIAN HAM IN MONIBERIC?
Buying Iberian ham in Moniberic is full of advantages; we debone and slice your ham completely free of charge as well as being able to choose a gift in all your ham purchases.
We offer you all the categories of ham in the market with all the guarantees because in Moniberic we adhere to and comply with the new regulations for Iberian ham contained in Royal Decree 4/2014.
PRESERVATION OF THE HAM
The conservation and cutting of Iberian ham are fundamental elements for its enjoyment. Here are some conservation and slicing recommendations to enjoy the full flavour of the ham:
The piece of ham should be in a cool and dry place, where the temperature is approximately 15 º C and the relative humidity of the environment is 75% more or less.
The place where the ham is hung or where the ham stand is installed must be protected against insects (pantry, cellar...).
In order to appreciate its exquisite taste, it is advisable to consume it at room temperature.
If the ham is going to be consumed at different times, when we stop cutting it is advisable to cover the surface of the cut with pieces of excess fat to prevent it from drying out, and cover it with a mesh to protect it from insects.
WHAT TYPE OF CONSUMPTION SHOULD BE GIVEN TO THE PIECE OF HAM?
If the piece is going to be consumed at home, that is to say, it is going to have a prolonged consumption in the time, it is recommended to begin the ham by the narrowest part, the babilla, placing the hoof looking downwards, since this part is the most cured and with less infiltration. On the other hand if the piece of ham is going to be consumed in a very short time, that is to say, it is one or two days in celebrations or events, it is recommended to start the ham with the mace, placing the hoof facing upwards, since this part is the most attractive and juicy.
WHAT ARE THE PARTS OF A HAM?
Each one of them has different characteristics that will give us very different flavours and aromas:
LA MAZA: it is the widest part and with the highest proportion of meat, it is one of the most appreciated areas of the ham with a greater infiltration of fat between its meat.
THE AGAINST: It is a narrow area with a lot of fat infiltration.
THE BABILLA: This area is narrower and has fewer fat infiltrations, so it is generally the driest part.
LA PUNTA: It is the opposite part to the hoof of the ham, with a great concentration of aromas and intensity in its flavour.
EL JARRETE: It is the most fibrous area of the piece and presents very intense flavors. In the kitchen is usually used to make tacos that can be incorporated into dishes or stews.
WHAT DO THE COLOURFUL SEALS OF THE IBERIAN HAM MEAN?
There are 4 seal colours: black, red, green and white.
Black, 100% Iberian acorn-fed ham: It comes from 100% Iberian pigs, fed freely on acorns and natural pastures from the pasture. It is the highest category of ham.
Red, Iberian Acorn-fed Ham: It comes from pigs fed freely on acorns and natural pastures from the pasture. They can be 75% Iberian breed or 50% Iberian breed.
Green, Iberian cured ham: It comes from pigs fed mainly on cereals, legumes and natural pastures. They can be 100% Iberian, 75% Iberian breed or 50% Iberian breed.
White, Iberian bait ham: Comes from pigs fed on natural feed and raised on farms. They can be 100% Iberian, 75% Iberian race or 50% Iberian race.
When buying an Iberian ham it is important to pay close attention to the type and colour of the seal and its vitola, not all Iberian hams are the same and these are coloured.
You can extend all this information in our BLOG.