Iberian ham

What makes Iberian ham unique

Iberian ham is one of Spain’s most iconic delicacies, celebrated for its rich flavour, delicate texture and centuries-old production process.

It comes from Iberian pigs — a unique breed with the ability to infiltrate fat into the muscle. This natural characteristic creates the distinctive marbling that defines Iberian ham, giving it exceptional juiciness, aroma and depth of flavour.

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Types of Iberian ham

The quality of Iberian ham is mainly determined by the pig’s diet:

Bellota — acorn-fed, the highest quality
Cebo de campo — free-range with mixed feeding
Cebo — farm-raised, grain-fed

Each ham is identified by a coloured label:

Black — 100% Iberian, acorn-fed
Red — Iberian, acorn-fed
Green — free-range
White — grain-fed

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Iberian breed: 50% vs 100%

Iberian ham is also classified by the purity of the breed.

100% Iberian comes from purebred Iberian pigs and is considered the highest expression of quality, offering deeper flavour, finer texture and more refined fat.

50% Iberian comes from crossbred pigs, usually Iberian × Duroc, resulting in a slightly milder and more accessible profile, while still maintaining the characteristic richness of Iberian products.

Both categories can reach excellent quality depending on the animal’s diet, curing process and producer expertise.

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Ham or shoulder?

Both come from the Iberian pig, but offer slightly different experiences.

Ham, or Jamón, comes from the hind leg. It is larger, more balanced in flavour and usually undergoes a longer curing process.

Shoulder, or Paleta, comes from the front leg. It is smaller, more intense and typically more accessible.

Jamón is often considered more elegant and refined, while Paleta offers a more concentrated and rustic expression of Iberian flavour.

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Serrano ham

Serrano ham: Spain’s everyday classic

While Iberian ham represents the highest expression of Spanish cured ham, Serrano ham is one of the most beloved and widely enjoyed classics of Spanish gastronomy.

Serrano ham is made from selected white pork breeds and cured using traditional Spanish methods. Its name comes from the word “sierra”, referring to the mountain areas where hams were historically cured in cool, dry air.

The result is a lean, savoury and aromatic cured ham with a clean flavour, firm texture and excellent versatility. It is less fatty and less intense than Iberian ham, making it a perfect choice for everyday enjoyment, tapas, sandwiches, breakfast toasts and charcuterie boards.

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Gran Reserva Serrano ham

Gran Reserva Serrano ham is a more refined and carefully cured version of Serrano ham.

Its longer curing process gives it a deeper aroma, more developed flavour and a smoother, more elegant texture. Compared with standard Serrano ham, Gran Reserva offers a more mature and balanced profile, with a richer savoury character and a more delicate finish.

It is ideal for those who want an authentic Spanish cured ham experience with excellent value, approachable flavour and premium presentation.

Our Gran Reserva Serrano Ham offers a refined everyday taste of Spain: carefully cured, expertly sliced and ready to enjoy, with a balanced savoury flavour that makes it perfect for tapas, breakfasts, sandwiches and sharing boards.

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Serrano ham vs Iberian ham

Serrano ham and Iberian ham are both traditional Spanish cured hams, but they are not the same product.

Iberian ham comes from Iberian pigs, a unique breed known for its natural marbling and rich intramuscular fat. This gives Iberian ham its deep aroma, silky texture and complex flavour.

Serrano ham comes from selected white pork breeds. It is usually leaner, lighter and more accessible, with a clean savoury flavour and a firmer texture.

Gran Reserva Serrano ham represents a more refined version of Serrano ham, thanks to a longer curing process that develops greater aroma, depth and balance.

In simple terms:

Iberian ham is richer, more complex and more luxurious.
Serrano ham is leaner, lighter and perfect for everyday Spanish flavour.
Gran Reserva Serrano ham sits between accessibility and refinement, offering a more mature and premium version of a Spanish classic.

Both have an important place in Spanish gastronomy. Iberian ham is often reserved for special occasions, gourmet tastings and premium selections, while Serrano ham is a versatile essential enjoyed daily across Spain.

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Quality, origin and tradition

Why Iberian ham is considered premium

Iberian ham is not just a product — it is the result of time, nature and craftsmanship.

It can be naturally cured for several years, depending on the piece, producer and quality category. The best Iberian hams are produced using traditional methods and carefully controlled curing conditions.

Acorn-fed Iberian pigs are raised in natural ecosystems known as dehesas, where they roam among holm oaks and cork oaks during the montanera season. This natural environment, combined with the animal’s diet and genetics, gives Iberian Bellota ham its extraordinary flavour, aroma and texture.

The result is one of the most prestigious cured meats in the world: delicate, complex, aromatic and deeply connected to Spanish culinary heritage.

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Where Iberian ham comes from

Spain has four protected designations of origin, each with its own identity:

Dehesa de Extremadura — vast oak landscapes where pigs roam freely, producing balanced and authentic hams.

Guijuelo, Salamanca — a cold and dry climate that allows for a slow, refined curing process. Home to legendary producers such as Joselito.

Jabugo, Huelva — a unique mountain microclimate that creates intense, aromatic and highly prized hams. Origin of iconic brands like Cinco Jotas.

Los Pedroches, Córdoba — one of the most pristine dehesa areas in Spain, known for pure, elegant and deeply flavorful 100% Iberian hams.

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Nutrition and balanced diet

Why Serrano and Iberian ham are valued in a balanced diet

Spanish cured ham is not only appreciated for its flavour, but also for its nutritional value when enjoyed as part of a balanced diet.

Both Serrano and Iberian ham are naturally rich in high-quality protein, helping support muscle maintenance and making them a satisfying option for meals, snacks and tapas.

They also provide important micronutrients naturally present in pork, including iron, zinc, phosphorus and B vitamins such as B1, B3, B6 and B12. These nutrients contribute to normal energy metabolism and support the body’s everyday functions.

Iberian ham, especially acorn-fed Bellota ham, is particularly valued for its fat profile. Thanks to the traditional acorn-based diet of free-range Iberian pigs, its fat contains a significant proportion of monounsaturated fatty acids, especially oleic acid — the same type of fat commonly associated with olive oil.

Serrano ham, on the other hand, is generally leaner and lighter, making it a great option for those looking for intense flavour with a more straightforward nutritional profile.

Enjoyed in moderation, Spanish cured ham can be part of a Mediterranean-style diet: simple ingredients, traditional curing, high protein content and exceptional flavour in small portions.

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Nutritional highlights

High-quality protein
Naturally rich in flavour, so a small amount goes a long way
Source of B vitamins
Source of minerals such as iron, zinc and phosphorus
Iberian Bellota ham contains valuable monounsaturated fats
Serrano ham is generally leaner and highly versatile
Perfect for Mediterranean-style meals, tapas and sharing boards

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How to enjoy it

Serrano ham is perfect for:

Toasted bread with tomato and olive oil
Classic Spanish bocadillos
Tapas and appetisers
Cheese and charcuterie boards
Breakfasts and light meals
Pairing with olives, Manchego cheese or red wine

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Iberian ham is perfect for:

Premium charcuterie boards
Special occasions
Wine pairings
Gourmet tastings
Serving on its own to appreciate its aroma and texture
Elevating simple dishes with a luxurious Spanish touch

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A note on balance

As with all cured products, Serrano and Iberian ham naturally contain salt due to the curing process. The best way to enjoy them is in moderate portions, paired with fresh ingredients such as tomato, olive oil, fruit, vegetables, cheese or good bread.

That is exactly how cured ham is traditionally enjoyed in Spain: simple, balanced and full of flavour.