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Patas de Jamón con Hueso

Whole Bone-In Ham Legs

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Bone-In Serrano Ham Shoulder by Fermin Fermin
Bone-In Serrano Ham Shoulder by Fermin Fermin
Fermin

(1)

Paleta Serrana - Fermin

$179.99 $169.99
Bone-In Ibérico Ham Shoulder Grain-fed by Fermin Fermin
Bone-In Ibérico Ham Shoulder Grain-fed by Fermin Fermin
Fermin

(0)

Paleta 100% Ibérica de Cebo - Fermin

$369.00 $329.00
Bone-In Ibérico Ham Shoulder Grain-fed by Covap Covap
Bone-In Ibérico Ham Shoulder Grain-fed by Covap Covap
Covap

(0)

Paleta 100% Ibérica de Cebo - Covap

$399.00

Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by Fermin Fermin
Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by Fermin Fermin
Fermin

(0)

Paleta 100% Ibérica de Bellota "Pata Negra" - Fermin

$419.00

Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by Covap Covap
Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by Covap Covap
Covap

(0)

Paleta 100% Ibérica de Bellota "Pata Negra" - Covap

$499.00

Bone-In Ibérico Ham Shoulder Bellota Pata Negra by Cinco Jotas Cinco Jotas
Bone-In Ibérico Ham Shoulder Bellota Pata Negra by Cinco Jotas Cinco Jotas
Cinco Jotas

(0)

Paleta 100% Ibérica de Bellota "Pata Negra" - Cinco Jotas

$699.00

Bone-In Serrano Ham by Fermin Fermin
Bone-In Serrano Ham by Fermin Fermin
Fermin

(0)

Pata de Jamón Serrano - Fermin

$359.00

Bone-In Ibérico Ham Grain-fed by Fermin Fermin
Bone-In Ibérico Ham Grain-fed by Fermin Fermin
Fermin

(0)

Pata de Jamón 100% Ibérico de Cebo - Fermin

$599.00

Bone-In Ibérico Ham Grain-fed by Covap Covap
Bone-In Ibérico Ham Grain-fed by Covap Covap
Covap

(0)

Jamón 100% Ibérico de Cebo - Covap

$599.00

Bone-In Ibérico Ham Bellota Pata Negra by Fermin Fermin
Bone-In Ibérico Ham Bellota Pata Negra by Fermin Fermin
Fermin

(0)

Pata de Jamón 100% Ibérico de Bellota "Pata Negra" - Fermin

$999.99

Bone-In Ibérico Ham Bellota Pata Negra by Covap Covap
Bone-In Ibérico Ham Bellota Pata Negra by Covap Covap
Covap

(0)

Jamón 100% Ibérico de Bellota "Pata Negra" - Covap

$999.00

Bone-In Ibérico Ham Bellota Pata Negra by Cinco Jotas Cinco Jotas
Bone-In Ibérico Ham Bellota Pata Negra by Cinco Jotas Cinco Jotas
Cinco Jotas

(0)

Pata de Jamón 100% Ibérico de Bellota "Pata Negra" - Cinco Jotas

$1,399.00

Bone-In Ibérico Ham Shoulder Bellota - Pata Negra by BEHER BEHER
BEHER

(0)

Paleta 100% Ibérica de Bellota "Pata Negra" de BEHER

$549.00 $499.00

La estrella de la cocina de cualquier hogar español. No hay mejor alimento que el jamón recién cortado por ti mismo. Descubre la mejor colección de patas de jamón de todo EE. UU, procedente de los mejores productores de España. Jamón serrano, Jamón Ibérico y Jamón Ibérico de Bellota.

Patas de Jamón Ibérico y Serrano FAQs

The shelf life of a whole bone-in ham can vary significantly based on several factors, including the type of ham, storage conditions, and whether it's been opened or not. Generally, a properly stored whole bone-in Iberico or Serrano ham can last for up to a year or even longer if kept in a cool, dry place. However, once sliced, the ham should be consumed within a few weeks to enjoy its optimal flavor and quality. Here are some tips on storage:

Store the ham in a cool environment, away from direct sunlight.

Wrap any exposed cut surface with kitchen paper to retain moisture.

Use a breathable cloth for wrapping to keep air circulation.

Iberico and Serrano hams are two distinct products of Spanish heritage, each with unique characteristics. The primary differences include:

  • Type of Pig: Iberico ham is sourced from Iberico pigs, while Serrano ham comes from white or "Serrano" pigs.
  • Feeding Practices: Iberico pigs are often acorn-fed, especially in the case of Iberico Bellota, giving it a richer flavor. In contrast, Serrano pigs are typically fed grains and other cereals.
  • Curing Time: Iberico ham undergoes a longer curing process, usually lasting over 24 months, resulting in a more complex flavor compared to Serrano ham, which is generally cured for 12 to 24 months.

Ham is derived from the hind legs of the pig, while the Ham Shoulder, known as "paletilla" in Spanish, comes from the front legs. The term "paletilla" is anatomically appropriate, as it designates the front portion of the animal. Hams are typically longer, reaching up to 90 centimeters, whereas paletillas are shorter, usually between 60 and 75 centimeters.

In terms of width, hams are broader and rounder compared to the more slender paletillas. Naturally, these size differences impact their weight; paletillas average around 5 kilograms, while hams generally weigh between 7 and 8 kilograms, often exceeding that.

In terms of flavor differences, Ham offers a more diverse and complex flavor profile, making it ideal for seasoned tasters of Iberico products. On the other hand, Ham Shoulder presents a bolder, more straightforward taste due to its different curing time.

Selecting the right ham depends on personal preference and the intended use. Consider the following:

  • Flavor Preference: If a rich, intense flavor is desired, Iberico ham, particularly the Bellota variety, is an excellent choice. For a milder taste, Serrano ham may be preferred.
  • Budget: Iberico hams tend to be more expensive due to the specific breed and feeding practices. Serrano hams are usually more budget-friendly, making them accessible for regular use.
  • Occasion: For special occasions or gourmet experiences, Iberico ham is often favored, while Serrano ham works well for casual gatherings or everyday consumption.

The higher price point of Iberico ham can be justified by several factors:

  • Production Method: The extensive care in raising Iberico pigs, along with their selective feeding practices, contributes to the quality of the ham.
  • Flavor Complexity: Many aficionados believe that the flavor profile of Iberico ham, especially when acorn-fed, offers a richness and complexity that is unmatched by Serrano ham.
  • Cultural Heritage: Iberico ham is deeply rooted in Spanish tradition and gastronomy, elevating its status as a delicacy.

To fully appreciate the delicate flavors and textures of ham, proper slicing techniques are paramount. Thin slices will allow the rich taste to shine through and will make for an exquisite presentation.

Tools Needed:

  • Sharp ham knife: A long, flexible blade is essential for achieving thin, clean slices.
  • Ham holder: A sturdy holder will stabilize the ham during slicing, ensuring safety and precision.
  • Cutting board: A solid cutting surface will help in managing the slicing process effectively.

Step-by-Step Instructions:

  1. Start by placing the ham in the holder with the narrower end facing you.
  2. Begin slicing from the top, using a smooth, single motion to create uniform slices.
  3. Work your way down the ham, ensuring each slice is about 1 to 2 millimeters thick.
  4. Rotate the ham as you progress towards the thicker end, which will provide a variety of textures.
  5. Keep the remaining ham covered with a cloth while slicing to maintain its moisture and flavor.

Proper storage and preservation techniques are essential for maintaining the quality and flavor of Iberico and Serrano hams. Understanding how to wrap, store, and preserve these hams ensures that their unique characteristics are retained for as long as possible.

  • Wrapping and Storing

Effective wrapping and storage are crucial to prolonging the lifespan of whole bone-in ham legs. The way a jamón is wrapped can significantly impact its flavor and texture over time.

Use Cheesecloth or Butcher Paper: Wrapping the ham in cheesecloth or butcher paper allows it to breathe while protecting it from dust. Avoid plastic wrap, as it traps moisture and can lead to deterioration.

Hang the Ham: If possible, hanging the ham in a cool, dry place is ideal. This keeps air circulation optimal and minimizes the chance of moisture buildup.

Store in a Cool, Dry Environment: The ideal storage temperature is between 50°F to 70°F. A humidity level of around 70% is optimal for preserving the ham without compromising its flavor.

  • Maintaining Flavor

To ensure that the ham retains its rich flavors and textures, certain practices should be followed.

Slice as Needed: Only slice the amount needed for immediate consumption. Exposing the entire surface of the ham can lead to drying out and loss of flavor.

Cover Exposed Areas: After slicing, cover any exposed meat with the previously mentioned cheesecloth or butcher paper to minimize air exposure and prevent drying.

Avoid Strong Odors: Store the ham away from foods with strong odors that may affect its taste. Strong smells can easily penetrate and alter the ham's natural aroma.

  • Long-Term Preservation Tips

For those looking to store ham legs for extended periods, certain guidelines can help maintain their quality.

  1. Freeze for Longer Storage: While it's not typically recommended to freeze jamón, if necessary, the ham can be vacuum sealed and frozen to extend its life. Thaw in the refrigerator when ready to use.
  2. Monitor Storage Conditions: Regularly check the temperature and humidity of the storage area. Use a thermometer and hygrometer to ensure conditions remain stable.
  3. Inspect for Quality: Periodically inspect the ham for signs of spoilage, such as off smells or unusual textures. Any changes can indicate a need for adjustment in storage practices.