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Jamón - Spanish dry-cured ham

Jamón is a dry-cured ham, a symbol of Spanish gastronomy. It is produced in two varieties: Jamón Serrano from white pigs, cured for 12 to 18 months, and the premium Jamón Ibérico from black Iberian pigs, aged up to 48 months.

The most prized is Jamón Ibérico de Bellota from acorn-fed pigs, with a nutty flavour. The ham is hand-carved into thin slices with a special knife and served at room temperature. It is an essential part of tapas culture.

Jamón - Spanish dry-cured ham
  • Available in Serrano and premium Ibérico varieties
  • The most prized Ibérico de Bellota is aged up to 48 months
  • Hand-carved into thin slices with a special knife
  • A symbol of Spanish gastronomy and tapas culture
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