Spanish Ham Guide

The region of origin is important because each region in Spain has its own unique characteristics and flavors. The best-known Spanish hams come from the Jamón Ibérico and Jamón Serrano regions. Jamón Ibérico comes from the Iberian pig, which is fed mainly with acorns, and is known for its intense flavor and high quality. Jamón Serrano comes from the white pig and has a milder taste.

At Iberico Fino we chose Jamón Iberico because we are so impressed by the strong and rich taste that this ham offers.

There are also hams from Iberico pigs that do not roam freely in the dehesa, but are instead fed a mixture of grains and beans. These hams do not have the same complex flavor and texture as Bellota hams, but are still high quality and can be very tasty. These hams are referred to as Jamón Cebo de Campo.

In addition, there are also hams available that are referred to as Jamón Cebo. The Jamón de cebo de campo Iberico is fed with natural springs present in the meadows. Wild herbs, ground oaks, even in many cases they have access to the acorns, although that is not their basic diet in the manure phase.

They are always raised in complete freedom, at ease in the meadows where they can move, which gives the ham a slightly different morphology, which is more stylized. Even the texture, taste and smell of the meat will be slightly different, giving it more intensity, with notes of flavor and aroma of spices.