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Jamones Alicex


For U.K.: 0kg. to 10kg. = 25 €

10.1kg. to 20kg. = 32 €

20.1kg. to 28kg. = 39 €

Average delivery time: 6 days

15 days to return FREE the product
if not satisfied.

View here Shipping Costs for other countries.

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Information to buy an authentic Iberico ham from Spain with complete safety and guarantees.


If you want to enjoy in this Christmas with an authentic Iberian ham "patanegra" from Spain, but you have doubts about the quality or guarantees of hams that you can see on internet, let me tell you what we do in Alicex.

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Video: Steps to buy iberico ham in Jamones Alicex

How to cut a iberian cured ham.Cortar jamon iberico

Step 1.
One is going to need a special stand to cut the ham and three different knives: one long and flexible, one short and strong and a third one with a wide blade. One is going to need sharpening steel as well, to keep the knives sharpened.


Step 2.
To begin, with the wide knife, you remove the rind and the exterior pork fat at the area to be sliced. Then make a deep cut into the “caña” (the part of the leg just below where the stand is attached to the ham). From this cut, and with the long and flexible knife (also called ham knife) you can start slicing from the “maza” (refer to the diagram indicating the parts of the ham), which is the thickest part of the ham leg.


Step 3.
If the ham is going to be eaten in one day, the rind and the exterior pork fat can be completely removed, leaving it clean to the meat. On the contrary, if it is not being eaten all at once, the rind and the exterior pork fat needs to be cleaned and shaped at the same time that the meat is being cut.

The slices have to be small and paper thin, as thin as possible. Regardless of the time that it will take to be consumed, the part being sliced on the ham needs to always have a clean and shaped edge, in order to avoid rancid flavors or unnecessary rinds


Step 4.
When you get to the hip bone, using the short and strong knife, you will make a sharp (incisive) cut around the bone so that the next slices from this area come out clean.


Step 5.
If you stop cutting, the area needs to be protected with some of the thickest pork fat and rind that were removed at the begin- ning, so the superficial fat remains fresh.

The cut should continue as straight as possible, even in the lower part o “Babilla”. The cut from the lower part can be made in reverse direction, in order to level it off.

In the area where the femur and the kneecap meet, only slices from the lower part, which is very close from the hip bone, are removed; leaving the top part or hock (“jarrete”) for the end.


Step 6.
On the top part of the “caña”, you need to extract the fibula. It will have to be done by splitting the bone and jacking it up to extract it easily. The meat in this area can be sliced or made it into little cubes.

Once the cut in those staggered areas close to the kneecap is finished, the ham is turned around to continue cutting on the other side, called “contra”.

The cutting of thin slices finishes at the lower part, called the back or the ham stifle (“babilla”). Always cut very little and thin slices.

The bone of the ham is a great ingredient to give flavor to soups and stews. With this last step, you take full advantage of all the parts of this unique product.


The ham should always have the cutting area clean to prevent rancid flavors. Between cut and cut, keep in a cool and dry place.

The ham should be eaten at room temperature (22 °C approx.) With cold loses its flavor, so do not recommend keeping in the refrigerator. Before serving on the table, leave stand 15 minutes to reach room temperature.


Video: How to start cutting a ham.

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