Christmas catalog
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Christmas Lots

Our selection

The finest selections of products, including various types of Iberian ham, shoulder ham, cheeses, sweets, wines, and cavas, from the most exquisite, showcasing all the nuances of the best products on the market, to an optimal quality-price ratio, without ever compromising on the quality of Moniberic.

Do you need more info?

If you have any questions about the batch you need, its presentation formats, or have any special requests regarding your batches, please do not hesitate to contact us.

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moniberic:
quality and price guarantee

At moniberic we know perfectly the different varieties of Iberian hams and Serrano hams. We know exactly what the strengths 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 store you can buy both an Iberico acorn-fed ham and a serrano ham or a cebo ham. Depending on your personal taste, the budget or the brand preference you want, you can buy one ham or another.

Todas los variedades disponibles en esta sección, ya sea el jamón Joselito, el jamón 5 Jotas o un jamón de pata negra te ofrecerán una calidad, aroma, textura y sabor inigualable. All the varieties available in this section, whether it is Joselito ham, 5 Jotas ham or pata negra ham, will offer you unparalleled quality, aroma, texture and flavor. At Moniberic we like quality sausages, and for this reason we only offer you the best.

If you have any questions when choosing the type of ham that best suits your needs, contact us without any commitment.

Do not think about it! Buy now your whole or boneless ham and start enjoying it. A flavor to match the most exquisite palates.

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.

Information about the Ham
and its conservation

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.

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.

  • 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.

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.
  • 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.

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.

Raised in natural environments

Our Pastures

It is in the best pastures where the hams and sausages that will form part of our winery in the coming months are mainly selected by blood.

From the moment they are selected, they continue an exclusive maturation process in their original drying sheds that will further enhance the delicate aromas and nuances of these unique pieces, jewels of our country’s gastronomy.
The entire production process is exclusive and a sign of our brand identity.
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