You will find some information at our Terms and Conditions of Use (sections 4-Shippping, 5-Prices and 7-RMAs Returning merchandise) and Shipping sections in addition to the infos here below.
We currently ship only to European Union customers (West, Central, South, Nordic) with some country restrictions, should you have a doubt please consult us directly.
Logistics:
We ship all goods with professional packaging and pay a lot of attention to parcels sealing. You will see attached on the parcel outside, the documentation Invoice + Delivery Note, and a customs VAT form from Spanish Correos or other logistics agents. A copy of invoice will be also included inside the parcel.
You can at anytime check the status of your PO by entering your user account, and by contacting us in case of any doubt.

Parcels and Integrity Seal:
All parcels are protected by a seal of integrity:

This seal ensures that nobody opens your parcel and during transit.
It is important to note: should the parcel arrive dammaged, with a whole on it, please take a picture of it (like with your mobile phone) raise a complaint and if relevant, refuse the shipment, as it may likely had been open for stealing some content, or goods may have been broken for unormal handling. This is not a common case, but pay attention to the seal of integrity, if it is broken the parcel may have been open prior to arrive at your premisses. Only Customs and Police agents can open parcels for routine checks during transit, and they put a label with their identification on the parcel when they do so.


1.2 Admin, Security of online payments

Administration infos:
Again a lot of information at our Terms and Conditions of Use , can be found.
Security of online payments
Regards to Security we operate with a high level of security with the use of highly secured data centers from our hosting partner 1and1, and sensible data like financial are only kept by our banks.
Our bank La Caixa provides the gateway for Credit Card payments. They have a serious security policy regards to identification (autentication) of the credit card owner and thus for confirming and accepting transactions. It may happen that your payment is denied, only because La Caixa and your bank have no agreement on a security policy for internet payments. In such a case you can process by money transfer, you can get a discount from us. And for any doubt please consult us.
You can also consult more specific infos at:
http://www.ibericdelice.com/okcreditcard.pdf
http://www.ibericdelice.com/deniedcreditcard.pdf
 

1.3.1 Hams
Are not particularly fragile, with some exceptions, they require proper packaging for travelling. When you receive it, proceed rapidly to unpack it, and hang it to a roof or any upper support, or use our jamonero.
The first important thing is to know that it must never be covered and fully packed with plastic! (excepted for fast transport from a shop, 1 or 2 hours max). Otherwise you kill it. As you will notice, we pack it with several layers of special paper, one "anti-fat" paper like vegetal transparent paper used in arts & graphics, and then other layers of simple paper. The box of the parcel has space enough so there is air arround the ham.
The second thing is that it resists well to temperature, however at high temperature above 25ºC it can rapidly loose some fat, and get dried, which can consolidate taste, but may make it hard to cut. It releases fat so be carefull where you place it. Ideally it should be placed in a fresh and airy cellar or wine cave, should you decide to eat it with moderation, and keep it for weeks. Otherwise it can stay in your kitchen as long as you consume it regularly.

There is a lot of info in the internet, including videos in english, on how to cut ham.
Here are our videos to assist you in cutting a spanish ham in order to get nice slices out of an entire raw ham!

Introduction, areas to cut, tools and knifes:
Initial Steps:



Further and Final steps:

Some rapid guidelines:
- 1. Place the ham conveniently either on a jamonero or with the help of somebody immobiise it. Fingernails should be reversed, upwards (side that touches earth upwards).
- 2. With a dentated knife, at the finest extremity 15-25 cm close to the nails, cut the hard skin vertically, angle 90ª with the lenght of the pig foot, something like 1 or 2 cm deep.
- 3. From this side, with a long, thin and sharp knife, start removing the hard skin on the up half of the ham, removing then also the fat layers. Keep the fat layers as you will use them later to cover the ham meat so it conserves well, protected from oxydation and does not dry.
- 4. You will then see the ham meat, and will be able to prepare fine slices.
- 5. Cut slices: slices spanish way shall be very thin, 5-10 cm longs 3-5 cm large, this is the way they are usually presented in tapas "raciones".

1.3.2 Sausages

All our products are packaged in plastic and under vacuum, so that hey can be conserved many weeks, or a few months for some of them. Curing hams and sausages are a natural way to conserve products for long, that is why we can ship with no risk during transit times, although sliced hams may look like fresh meat, which is not the case.

However, to keep their best taste, savours and organoleptic properties, it is better to keep the in fresh air, dark room preferably, avoiding over heating. Sliced products shall be conserved in the refrigerator, or in any room or cellar that you may have with temperatures below 18ºC for appropiate and longer conservation. As long as you have them in their intact original plastic packaging, you can keep them very long in the refrigerator.

1.3.3 Wines

They are fragile. We do not sell exceptionnal and costly high end wines because submitting wines to transportation and eventual sudden temperature changes can kill them. Reasonably medium end wines, some red wines and some specific white wines like finos, are more resistant, and thus do not suffer from transportation.
Conservation in a cellar is the best, or alternatively a room with fresh temperature, dark, and with air circulation preferably.
Upon reception: wines should ideally have a rest of at least 5 days, particularly white wines. Horizontal position.
White wines, finos particularly can be kept in the refrigerator immediatley, provided that you consume them within a short period of time.