{"id":857,"date":"2020-11-03T12:53:08","date_gmt":"2020-11-03T12:53:08","guid":{"rendered":"https:\/\/schinkenliebhaber.de\/?page_id=857"},"modified":"2021-01-25T16:54:46","modified_gmt":"2021-01-25T16:54:46","slug":"faq","status":"publish","type":"page","link":"https:\/\/schinkenliebhaber.de\/en\/faq\/","title":{"rendered":"FAQ"},"content":{"rendered":"\t\t
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FAQ<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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How long will my order take to arrive?<\/h3>\n<\/div>\n<\/div>\n
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Delivery via UPS Standard takes 3-4 working days to most of Germany and Austria. Choose UPS Express for faster service. Most orders received before 09.00 Mon-Fri are shipped the same day. You\u2019ll receive a shipping confirmation with tracking the moment we ship your order. <\/span>Your order is safely packaged to ensure it arrives fresh and in perfect condition. Delivery for orders over 250\u20ac is free.<\/span><\/p>\n


Where do you ship from?<\/span><\/h3>\n

 <\/span>We ship <\/span>from our hub outside of Barcelona. Wait, Spain? Don\u2019t panic- we\u2019ve been doing this for nearly a decade. UPS shipping is tracked, quick, and reliable. Shipping from Spain allows us to sell the best jamon at Spanish prices.<\/span> <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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How do I store a jamon?<\/h3>\n<\/div>\n<\/div>\n
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Before you cut into it, your bone-in jamon will easily keep for three months. If you\u2019re keeping it for a week or two, you can leave it in its box out of the sun (inside the box, your jamon comes vacuum packed.) To store it for a longer time, it\u2019s better to put it on a jamon stand or to hang it. In both cases, it\u2019s best to keep it out of direct sunlight. Once you start cutting it, it\u2019s best to store it on its stand.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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How long does a jamon last?<\/h3>\n<\/div>\n<\/div>\n
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 You can keep your jamon without cutting into it for 3 months, but it\u2019s best to store it on a jamon holder or hang it. Once you start eating it, it will last about a month. It\u2019s best to cut from it regularly, to keep it from drying out. One good trick is to save the first big piece of skin you cut from it and use that to cover the exposed bits.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Does jamon need to be refrigerated?<\/h3>\n<\/div>\n<\/div>\n
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 Bone-in jamones do not need refrigeration. Off-the-bone jamones and sliced jamon are best kept in the refrigerator once you open them, however.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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How do I choose a jamon?<\/h3>\n<\/div>\n<\/div>\n
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We thought you\u2019d never ask! See our guide, All About Jamon<\/a><\/span>!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Is jamon hard to slice?<\/h3>\n<\/div>\n<\/div>\n
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Slicing a bone-in jamon<\/span><\/span> takes a bit of practice! But it\u2019s fun practice. You\u2019ll need a ham stand and a long flexible jamon or filleting knife. Use a sharp serrated knife to cut through the skin (which would dull the jamon knife). If you\u2019re using the free knife that we include with our ham stands, sharpen it often (and consider investing in a better knife). The goal is to cut slices so thin they are translucent. Don\u2019t be afraid of a bit of white fat on your slices, it adds to the flavour. Discard yellow fat.  We <\/span>suggest <\/span>watching a few Youtube videos on the subject.
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Boneless jamon<\/span><\/span> can be cut by hand with a very sharp knife, but it\u2019s best done on a slicer. We\u2019ve found that a friendly local deli will often slice it for you for a few quid, some slices, or a smile.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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How much jamon do I need?<\/h3>\n<\/div>\n<\/div>\n
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Most back-leg jamones weigh between 7 and 8 kg. Properly sliced, about half of this is tasty jamon (the rest is skin, fat, and bone). If you are serving ham as a tapa or starter, 50g per person is a good rule (although people will eat a lot more if left to their own devices, good jam\u00f3n is highly addictive). For a main course 100g is more appropriate.
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A shoulder jamon (front-leg, or paleta in Spanish) usually weighs between 4 and 5 kg and contains slightly more fat than a whole ham \u2013 it\u2019s about 40% tasty ham by weight.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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What is your returns policy?<\/h3>\n<\/div>\n<\/div>\n
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We want our customers to be satisfied. If your order doesn\u2019t meet your expectations, contact us within 14 days. Email us at info@s<\/span>chinkenliebhaber.de<\/span> or call Montse at +34 <\/span>634 217 337<\/span>. We\u2019ll make things right.<\/span><\/p>\n

If you order and change your mind before we ship, we\u2019ll happily refund your order less the 3% that our credit card processor charges us.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Do you send jamon to the USA?<\/h3>\n<\/div>\n<\/div>\n
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If you\u2019d like to send jamon Iberico to the USA, please use our American site, https:\/\/hamlovers.com<\/a>. <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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About Schinkenliebhaber the company<\/h3>\n<\/div>\n<\/div>\n
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Schinkenliebhaber.de is owned and operated by Ibericsa SL, P.I. Catex Moli, <\/span>08640 Olesa de Montserrat, Spain.<\/span><\/p>\n

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FAQ How long will my order take to arrive? Delivery via UPS Standard takes 3-4 working days to most of Germany and Austria. Choose UPS Express for faster service. Most orders received before 09.00 Mon-Fri are shipped the same day. You\u2019ll receive a shipping confirmation with tracking the moment we ship your order. Your order is safely […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-857","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/schinkenliebhaber.de\/en\/wp-json\/wp\/v2\/pages\/857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/schinkenliebhaber.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/schinkenliebhaber.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/schinkenliebhaber.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/schinkenliebhaber.de\/en\/wp-json\/wp\/v2\/comments?post=857"}],"version-history":[{"count":15,"href":"https:\/\/schinkenliebhaber.de\/en\/wp-json\/wp\/v2\/pages\/857\/revisions"}],"predecessor-version":[{"id":1265,"href":"https:\/\/schinkenliebhaber.de\/en\/wp-json\/wp\/v2\/pages\/857\/revisions\/1265"}],"wp:attachment":[{"href":"https:\/\/schinkenliebhaber.de\/en\/wp-json\/wp\/v2\/media?parent=857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}