Jamón Ibérico is a type of cured ham produced in Spain where it is a protected Denominación de Origen in some regions. In regions where it does not fall under DO regulation it is still a premium, highly prized food, recognised as an essential part of the tapestry of colours and flavours that makes up a Mediterranean table.

Also known as pata negra (black hoof), jamón ibérico is produced from piglets reared in the west and south of Spain. Protected denominaciones de origen include Huelva and Córdoba, both in Andalucía, within driving distance from many of our homes on the Costa de la Luz.

The piglets are fed a special diet based primarily on acorns, olives and barley. There are three principal types of jamón ibérico and these are labelled according to the pigs’ diet. They also reflect the quality of the ham.

Jamón ibérico de bellota is produced from pigs who only eat acorns (bellotas) in the oak forests on the border between Spain and Portugal. These forests are called dehesas, a reference that is often found in premium Spanish restaurants around the world. Bellota ham is cured for 36 months.
Jamón ibérico cebo de campo comes from pigs which are reared in pasture on a diet of acorns and grain. This is cured for a minimum of 24 months.

Finally, jamón ibérico de cebo also known as jamón ibérico is from grain fed pigs and cured for 24 months.

Jamón ibérico is a premium delicacy, often served as an aperitif or with tapas. Stored on a jamonera in a restaurant or even in people’s homes, it is juicy with fragrant aromas and is often described as a food that melts in the mouth.

Served as an aperitif it is ideal paired with melon for a sweet and savoury flavour contrast. It also works well as part of an aperitif platter, served with salted almonds and hand-cooked salted crisps.
To serve with wine, pair with Albariño or Verdejo or even better, with a Manzanilla or fino sherry. Jamón ibérico also works brilliantly with an ice cold beer. It really is the perfect sharing food for evenings when you want to relax with family and friends on your terrace.

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