Iberian ham is a type of cured ham that comes exclusively from pigs of the Iberian breed, raised mainly on the Iberian Peninsula.

Its unique flavour, juicy texture and intense fat infiltration differentiate it from Serrano ham or other types of ham.

These characteristics are due to the genetics of the Iberian pig and its slow and natural curing process, which can last between 24 and 48 months.

The difference lies in the feed and the environment in which the pig is reared:

• Grain-fed Ibérico: Farm-fed with feed.

• Field baitLives in the wild and feeds on pasture and fodder.

• BellotaIt is reared in the wild and feeds on acorns and grasses in the pasture during the montanera.

The acorn-fed Iberian ham is the highest quality, with the deepest, most natural and nuanced flavour.

In Spain, ibérico hams are regulated by a system of colour labelling:

• Black100% bellota ibérico (top quality)

• RedIberian acorn-fed Ibérico (crossbred, minimum 50%)

• GreenIberian free-range fattened Iberian pigs

• BlancaIberian pork fattening

This system makes it easy to find out the quality, breed and feed of the animal, key factors in choosing a good Iberian ham.

The curing time is essential for the ibérico ham to reach its optimum flavour. Depending on the type, breed and size of the piece, the curing period can range from 24 to 48 months. A 100% bellota ibérico ham can even be cured for more than 4 years, which gives it a silky texture, deep aromas and an unforgettable flavour.

To preserve your ibérico ham in perfect condition:

• Whole pieceStore in a cool, dry place away from direct light. Cover the cut area with its own grease or a clean cotton cloth.

• Sliced hamStore in vacuum packs in the refrigerator. Take it out about 15 minutes before consumption so that it recovers its flavour and aroma.

Good preservation prolongs the shelf life of the ham without any loss of quality.

The best way to cut an ibérico ham is by hand, with a ham knife and in thin slices. This allows you to better appreciate its texture, infiltrated fat and aroma.
The professional cut must follow the direction of the muscle and be adapted to the different parts of the piece (mace, counter-mace, stifle) in order to take advantage of all its nuances.
There are also boneless or sliced ready-to-eat options, ideal for convenience.

To make sure you buy an authentic Iberian ham, choose specialised shops or ecommerce like ours, which offer:

• Clear information on breed, nutrition and healing

• Official labelling

• Feedback from real customers

• Sanitary certifications and PDO (Protected Designation of Origin)

Buy Iberian ham online in certified shops is safe, convenient and allows quality to be delivered directly to your home.