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At Jamonarium you can buy the highest quality hams and shoulders online . We are specialists in Pata Negra 100% Iberian Acorn Ham for more than 40 years. The sale of ham is a matter of trust and our clients know it very well. For 10 years now, we have been a reference in Iberian ham in Europe where we send our best products every day. You can also buy cold cuts , cheeses, olive oil , seafood, gourmet products, ham holders , knives and a good selection of Spanish wines at Jamonarium . All the products in our store are our recommendations.Buying Iberian or Serrano ham online and having it delivered to your home in 24 hours with Jamonarium is very easy. We offer a total guarantee , we have over 10 years v endiendo online hams throughout Europe . We are at your disposal for any questions or for advice on our products.Iberian ham is produced in 4 areas of Spain . The most renowned Iberian area is the Jabugo area , in Huelva , where we have hams with intense flavor thanks to its hot summers and the good work of the ham masters. The hams and Pata Negra area Guijuelo , in Salamanca are a little softer but with great intensity fruity aroma, a delight to the senses. The Extremadura area is where a large quantity of Acorn-fed Iberian hams from Spain are produced thanks to its precious pastures spread throughout the community. From Los Pedroches, Córdoba, we get hams with great personality and flavor.The most important thing to buy a good Iberian ham online is that the person who selects it is a ham specialist. No two hams are the same , even if they bear the same label.In addition to our products we present you the largest Wiki-Library on Spanish ham and the best gourmet gastronomy. In it you will find all the information to discover all the secrets of the ham.Information on Iberian ham, “Pata negra”, Bellota and Serrano : All the information on Iberian ham , pata negra, Serrano and Bellota . Do not hesitate to contact us if you have any further questions. Types of ham: Iberian, Serrano, Bellota, Pata Negra : Do you know the different types of Iberian hams and shoulders? Why are there differences in the curing of hams ? What are the differences between a shoulder and a ham ?