CUSTOMER GUIDE & FAQ
Before You Order | Storage & Shelf Life | Delivery | Slicing & Serving | Quality & Authenticity | Orders & Returns
Before You Order
What is jamón and how is it different from regular ham?
Jamón is Spanish dry-cured ham — a whole leg salted and air-dried for anywhere from 9 months to over 4 years. Unlike cooked or smoked supermarket ham, no heat or chemical preservatives are involved: just salt, mountain air, and time. The result is a deep, nutty, complex flavour that is quite unlike anything else.
All hams we sell are completely free from nitrites, nitrates, and artificial additives.
What is the difference between Serrano and Ibérico?
Serrano is made from white pigs and typically cured for 9–18 months. It has a clean, savoury flavour and is a wonderful introduction to Spanish ham at a more accessible price point.
Ibérico comes from the native black Iberian pig, which has a unique ability to store fat within the muscle tissue. This gives Ibérico its characteristic marbling and melt-in-the-mouth texture. It is cured for longer (18 months to 4+ years) and commands a significantly higher price — but it is genuinely one of the finest foods in the world.
Full comparison: Serrano vs Ibérico →
What do the Ibérico colour labels (Black, Red, Green, White) mean?
Spanish law introduced a four-tier grading system that takes into account breed purity, diet, and how the pig was raised:
| Label | Breed | Diet & lifestyle |
|---|---|---|
| Black | 100% Ibérico (pure-bred) | Free-range; acorn-fed during montanera season |
| Red | 50–75% Ibérico (cross-bred) | Free-range; acorn-fed during montanera season |
| Green | 50–75% Ibérico | Free-range; fed on natural pasture and grain |
| White | 50–75% Ibérico | Indoor; fed on high-quality grain |
Black label (Bellota 100% Ibérico) is the pinnacle — sometimes called Pata Negra. For most buyers, a Red label Bellota offers spectacular quality at a somewhat more manageable cost.
About Pata Negra → Ham buying guide →
What is the difference between a jamón (leg) and a paleta (shoulder)?
Jamón is the rear leg (6–8 kg). It yields more meat and has a simpler bone structure, making it easier to carve. The flavour is nuanced and layered.
Paleta is the front shoulder (4–5 kg). It is smaller, more affordable, and because it cures faster, often has a more intense and "punchy" flavour. It has a more complex bone and a higher fat-to-meat ratio. Many customers find a paleta a great entry point — you get through it more quickly, and the flavour is genuinely superb.
Do I need any special equipment?
Yes — to properly slice a whole leg, you will need two things:
- A jamón holder (jamonero): a sturdy stand that holds the leg securely while you carve. Trying to hold the leg freehand is both unsafe and ineffective.
- A jamonero knife: a long, thin, flexible blade designed specifically for slicing paper-thin slices from the bone. A standard kitchen knife will not do the job.
We sell both individually and as discounted starter sets. If you're buying your first leg, a set is the easiest way to get everything you need in one go.
How much jamón do I need? How many people does a leg feed?
As a tapas or starter dish, allow around 50–80g per person. A whole leg (7 kg) yields roughly 4–4.5 kg of sliceable meat once the bone and outer fat are accounted for — enough for 50–90 individual servings.
Most customers enjoy a whole leg over 3–6 weeks, or as the centrepiece of multiple gatherings. For a stand-alone jamón centrepiece where it is the main event, budget around 100g per person. As part of a wider spread, 50g is plenty.
Can I reserve a leg for a future date?
Yes. We offer a Delayed Delivery service at checkout. You can secure a specific leg today and select a future delivery date to suit your celebration or gifting needs.
Storage & Shelf Life
How long does jamón last — and do I need to refrigerate it?
Jamón is one of the most naturally shelf-stable foods in existence. Here is a quick reference guide:
| Format | Condition | How long it lasts |
|---|---|---|
| Whole leg (vacuum sealed) | Cool, dry room — no fridge needed | Up to 12 months |
| Whole leg (once you've started cutting) | On the holder, covered correctly | 4–6 weeks at peak quality |
| Pre-sliced, vacuum-packed | Refrigerated, sealed | Check the best-before date |
| Pre-sliced, vacuum opened | Refrigerated, covered | Consume within 2–3 days |
| Leftover freshly cut slices | Fridge, wrapped in greaseproof paper | 2–3 days |
| Slices — frozen | Airtight, in freezer | Up to 2–3 months |
No fridge required for the whole leg. In fact, refrigerating a whole leg is counterproductive — it firms the fat, dulls the aroma, and flattens the flavour. Keep it at room temperature throughout.
Where should I store an unopened leg before I'm ready to start?
While vacuum sealed, your jamón is completely shelf-stable. Store it somewhere cool, dry, and well-ventilated — a pantry, larder, utility room, or garage is ideal. Avoid anywhere in direct sunlight or near a heat source. The target temperature is roughly 15–22°C.
We recommend removing the vacuum plastic 24 hours before your first cut. Mount it on its holder and let the leg breathe at room temperature — this allows the aromas to open up and the fat to reach its characteristic silky texture.
Once I've started cutting, how do I keep the leg in good condition?
Once exposed to air, the cut surface needs to be protected between carving sessions:
- Finish slicing for the day and remove any dry, oxidised edges from the surface.
- Cover the exposed meat with the strips of outer fat and rind you trimmed away when you first opened the leg — this is their specific purpose and works far better than any wrapping.
- Lay a clean linen cloth or piece of greaseproof paper loosely over the top. The leg needs to breathe.
- Leave the leg on its holder at room temperature. Do not move it to the fridge.
Avoid cling film or aluminium foil on the cut surface — these trap moisture and can alter the character of the meat. Slice regularly, at least every few days, to keep the surface fresh.
Can I freeze jamón?
You can freeze sliced jamón if you have more than you can use in time. Wrap individual portions tightly in cling film, place in a zip-seal freezer bag, and freeze flat. To thaw, move to the fridge overnight then allow to reach room temperature for 20–30 minutes before serving.
The texture after freezing will be slightly softer, and some finer aromatic notes will be less pronounced. Treat freezing as a last resort for a premium leg rather than routine practice.
Do not freeze a whole leg. Freezing and thawing a bone-in leg damages the muscle fibres and significantly affects quality.
There's mould growing on my jamón — is something wrong?
Almost certainly not. A light bloom of white, grey, or greenish mould on the outer rind is completely normal and is a hallmark of a traditionally cured, additive-free product. Simply wipe the affected area with a clean cloth lightly dampened with olive oil.
What would actually be a concern: a strong rancid or sour smell (distinct from the characteristically rich, nutty aroma of cured ham), or a slimy texture on the cut surface. If either occurs, please contact us.
Delivery
How will my order arrive?
Whole legs and shoulders are vacuum-sealed and packed into a protective outer box, typically in a fabric sock that protects the rind during transit. There is no need for refrigerated delivery — the vacuum seal keeps the ham in perfect condition at ambient temperature. Pre-sliced and vacuum-packed products will be sent in chilled packaging.
Delivery options & timescales →
What should I do when my order arrives?
- Remove the outer fabric sock and check that the vacuum seal is tight and fully intact.
- Inspect the plastic — it should be firmly sealed with no air pockets or leaks.
- If the seal looks compromised, photograph it and contact us immediately at info@jamon.co.uk before doing anything else.
- Once verified, return the leg to its sock and store it in a cool, dry place until you're ready to begin.
Do I need to worry about customs or import duties?
No. We are a UK-based business and all orders are dispatched from within the UK. There are no customs charges, import duties, or additional fees on any order delivered to a UK address. All products are imported by us directly from our producers in Spain and are fully compliant with UK food import regulations.
Do you deliver to Northern Ireland or outside the UK?
Please check our delivery options page for the most current information on delivery zones and any applicable surcharges.
Slicing & Serving
How do I get started with slicing?
Getting started is easier than most people expect:
- Mount the leg securely on its holder, hoof pointing up to begin (maza side first — the fleshier, more yielding side).
- Using a short, stiff knife, remove the outer rind and yellow fat from the area you plan to slice, working in a roughly hand-sized window. Save the strips of fat to cover the meat later.
- Switch to your long jamonero knife and slice parallel to the bone — thin, elongated slices approximately 5–7cm long, as close to paper-thin as you can manage.
- Never carve towards your hand. Keep your non-carving hand above the direction of the blade at all times.
Cutting guide — leg (jamón) → Cutting guide — shoulder (paleta) → Holder assembly guide →
What are the different parts of the leg and how do they taste?
- Maza — the large, rounded back section. Succulent, well-marbled, and the most generous yield. Start here.
- Babilla — the smaller front section (opposite side once you flip the leg). Leaner and more intensely cured, with a firmer bite.
- Punta (leg only) — the tapered tip where the fats concentrate. Exceptionally juicy and flavourful.
- Jarrete — the section near the hoof. Firmer, slightly sweet, and highly aromatic.
Traditionally, slices from different sections are served together on a plate to give the full range of the ham's character.
How should I serve jamón — temperature, portion, presentation?
Temperature: Always serve at room temperature — never straight from a cold environment. The unsaturated fat in Ibérico ham starts to melt at around 20°C, releasing its aroma and giving the characteristic silky texture.
Portion: Lay slices in a single layer on a warm plate, slightly overlapping. Roughly 50–80g is a generous individual serving as a starter or part of a tapas spread.
Pairings: Good bread (ideally rubbed with ripe tomato and drizzled with olive oil), Manchego cheese, Marcona almonds, and a glass of Fino sherry or young Rioja. Simple is always better.
Include a little fat in every slice. The thin ribbon of intramuscular fat is not to be trimmed away — it is where the finest flavour lives.
What do I do with the bone once the leg is finished?
Don't discard it — the bone makes an extraordinary base for stocks and soups. A jamón bone simmered with vegetables and chickpeas is the basis of classic Spanish cocido. The small slivers of meat remaining around the bone (virutas) can be picked off and used in scrambled eggs, pasta, or rice dishes.
Quality & Authenticity
What are the white crystals (spots) inside the meat?
These are tyrosine crystals — an amino acid that forms naturally as proteins break down during a long, slow cure. They are a reliable indicator of extended maturation and artisan production. You'll find the same crystals in aged Parmesan and well-matured wine. They are completely safe to eat and are considered a mark of quality, not a flaw.
More about tyrosine crystals →
Why is there so much fat? Is that normal?
Yes — entirely normal, and in artisan jamón, fat is not something to trim away. A whole leg typically has a fat content of 40–50% by weight. In Ibérico de Bellota this fat is almost entirely the same healthy oleic acid found in extra virgin olive oil. The outer fat protects the meat during years of curing; the intramuscular fat is where the complex, nutty flavour is stored.
Does your jamón contain nitrites, nitrates, or other additives?
No. All products we sell are completely free from nitrites, nitrates, artificial preservatives, and flavour enhancers. We work exclusively with small, traditional producers who cure using only salt, air, and time. Spanish ham exports are increasingly dominated by industrial producers that use chemical curing agents to accelerate the process — we do not work with those producers.
Is jamón good for you? What are the nutritional facts?
Naturally cured jamón — particularly Ibérico de Bellota — has a healthy nutritional profile for a cured meat:
- High in protein — around 27g per 100g
- Rich in oleic acid — the same heart-healthy monounsaturated fat found in olive oil
- Good source of B vitamins, zinc, and iron
- No carbohydrates
It is calorie-dense (roughly 350–420 kcal per 100g) but forms part of a healthy Mediterranean diet when consumed in traditional serving quantities.
Full health & nutrition article →
How is jamón different from Italian prosciutto?
They share the same basic method — salted, air-dried pork leg — but differ considerably in the result. Prosciutto di Parma is typically cured for 12–18 months, producing a delicate, lightly sweet flavour. Jamón, particularly Ibérico, is cured for much longer (up to 4+ years) and develops a far deeper, nuttier, more complex character. The Iberian pig breed also has no equivalent in Italy.
Orders & Returns
What is your returns policy?
Because our products are perishable and 100% natural, we are unable to accept returns for a change of mind once they have left our premises. However, if your jamón arrives with a compromised vacuum seal or any genuine quality concern, please contact us at info@jamon.co.uk with photographs as soon as possible — we will always work to resolve quality issues promptly.
My vacuum seal looks damaged — what should I do?
Do not begin cutting. Photograph the seal clearly and email the photos to info@jamon.co.uk with your order number. Please do not discard anything until we have been in touch.
How do I contact you?
- Email: info@jamon.co.uk
- Phone: 07498 498933 (Monday–Friday, 10am–5pm)
We are UK-based and aim to respond to all emails within one working day.