1. Is “pata negra” (black hoof) ham the same as Iberian ham?

Pata negra refers to the colour of the trotter, but not all Iberian pigs have black trotters, nor are black trotters exclusive to this species. The maximum quality is determined, basically, by the species and the feed, and thus an Iberian pig fed on acorns will give, if the drying and curing processes are suitably carried out, the best possible hams.

2. What is the difference between “Serrano” ham and Iberian ham?

E“Serrano” does not refer to the species, but only to the quality of the jam; it only indicates the type of cut, in “V”, used to obtain the leg of ham. Therefore, Serrano ham can also be from non-Iberian pigs.

3. What is the difference between Jabugo ham and Iberian ham?

Jabugo ham is ham that has been produced and manufactured in the town of Jabugo (Huelva). This town, which is covered by the Certificate of Origin “Jamón de Huelva” (Huelva Ham), has produced hams from time immemorial and its fame is such that people have come to believe that it comes from a particular species of pig, which is not the case. The best hams produced in the area come from Iberian pigs, some of which are a variant of a local species: the “manchado” (spotted) Jabugo, which has white marks on its skin. In short, the best Jabugo ham is, in fact, Iberian ham.

4. What are the small white dots that appear in the ham?

5. How much bone does a ham have?

6. How should ham be conserved at home?

Once you have started the ham, or just before doing so, it should be kept at room temperature in a cool, dry place. Cover the cut area with the skin and fat of the ham to prevent it from drying out and losing its aroma and flavour.

7. The longer the ham is kept in the cellars, the better the ham?

The optimum stay in the cellars is, approximately, between 24 to 28 months for legs of hams and between 18 and 28 months for shoulders of ham. After this there is a risk that the ham will become too dry, although hams weighing 9 kg to 10 kg that have been in the cellars for over 5 years have been tested, with excellent results.

8. Do pigs only eat acorns?

When they are growing, pigs need to be fed other types of feed to develop and build their bone structure. Once their weight reaches around 80 to 105 kilos, they begin to pasture, where they will increase their body weight by about 60%, feeding on acorn and vegetation.

9. Do slices of leg ham and shoulder ham taste the same?

There is a preference for the back legs (leg) over the front legs (shoulder), as these give a better cut, but the flavour is practically the same. The difference in price is due to the fact that there is more meat on the legs. However, when buying, one should choose leg or shoulder depending on consumption, taking into account that it should be consumed within 3 to 4 weeks once you start cutting the ham.

In General:

1. How does payment by credit card work?

At Juan Pedro Domecq, payment by credit card is done through PayPal, via the telephone or directly with your credit card.

Our payment services guarantee that your credit card information will be sent in a completely secure manner: not even Juan Pedro Domecq has access, at any time, to your card data, except when you request payment by credit card over the telephone.

The following credit cards are accepted: VISA, MasterCard and American Express, and we have an SSL security system. To make the payment you will go to Banco Sabadell’s Virtual POS, which means that you can carry out the transaction with total security. This POS is equipped with a secure payment system for online purchases and SSL (Secure Socket Layer) security protocol, which guarantee that data is transmitted securely, completely encoded directly by the banking entity.

2. How does payment by transfer work?

Once you have confirmed your order, we will send you an e-mail with all the instructions on how to make the transfer:

The exact amount you need to transfer

The full number of the current account to which you have to transfer the amount

The reference that you should indicate when you make the transfer

Your order will be processed as soon as we receive the transfer.

If you wish, during the purchase procedure you can request a full invoice.

3. How does cash on delivery work?

The cash on delivery option is only available if you live within the Iberian peninsular. Furthermore, it carries a surcharge of 25 euros.

4. How are the orders sent?

Orders sent within the Iberian peninsular are sent via MRW courier, using their 24-hour service and orders to Europe are sent using DHL and TNT, with a maximum delivery period of 5 days.

All orders are delivered by hand, at the address indicated in the order and, therefore, they cannot be sent to P.O. boxes.

Delivery is as follows:

The carrier will go to the delivery address, normally within office hours. In the event of any problem locating the address, they will telephone you on the number you gave with your order

5.  Can I modify or cancel my order?

Once you have confirmed your order, we will begin to prepare it immediately. As soon as the order leaves our warehouse, we will send you an e-mail confirming this. From this moment it is not possible to modify or cancel the order.

However, until the order leaves our warehouse, you may contact us indicating your order number and the changes you wish to make.

6.  Are returns accepted?

You can return the products received in the following circumstances:

If the packaging is damaged: in this case, inform the carrier that you do not accept the delivery.

If the ham is not in good condition, or it is simply not up to your expectations.

In any of these above cases, contact us, indicating:

• Your order number
• The products you wish to return, and the reasons for the return

Upon receipt of your message we will indicate how you should return the product. Juan Domecq S.L. will pay all the return expenses.

Returns should be made in the original packing, within 7 days from the date of delivery.

7.  What happens to my personal data?

Your data will not be processed by or ceded to third parties, without your express consent.