Cured hams

Jamón Ibérico: A Luxurious Substitute for Serrano. Go for maximum flavor

Spanish hams, Jamón Ibérico and Serrano, differ in key aspects that determine flavor. If you are looking for Serrano ham, Jamón Ibérico will be the perfect, luxurious substitute and a step up.

• The Secret of the Breed and Marbling: Ibérico comes from the unique Iberian pig breed. Their genetics allow them to store healthy fat (mainly oleic acid) intramuscularly, not just externally. This phenomenon creates the famous marbling that dictates juiciness and flavor depth—a feature unavailable in Serrano.
• Extended Aging Process: The aging process for Jamón Ibérico lasts from 24 to 36 months, while Serrano ages for a maximum of 15 months. This extended, artisanal process concentrates the flavor to an incredibly rich, nutty aroma.

Ibérico is a higher tier: Serrano is valued for its tenderness and aroma, but Jamón Ibérico offers a unique, intense flavor profile resulting from the breed and aging time.

Types of Jamón Ibérico – Discover the four quality seals

Jamón Ibérico is classified into various grades depending on the diet (acorns) and breed. Each Ibérico ham has a seal that indicates its category. Regardless of the classification, you are guaranteed a luxury product with long aging.

• Black Seal (Bellota 100% Ibérico): Ham from purebred Iberian pigs, fed exclusively on acorns and free-range. This is the highest quality Jamón Ibérico, also known as "Pata Negra."
• Red Seal (Bellota Ibérico): Meat at least 50% Iberian breed, acorn-fed.
• Green Seal (Cebo de Campo): Ham at least 50% Iberian breed, from pigs fed grains and partially acorns, living in open terrain.
• White Seal (Cebo): Ham at least 50% Iberian breed, from pigs fed natural grains and feed. This is an excellent gateway to the world of Ibérico, offering an unparalleled quality-to-price ratio.

Our selection includes products classified by region of origin (e.g., Guijuelo, Huelva), adding a unique flavor profile.

Culinary Knowledge for the Connoisseur

To fully appreciate the taste of Jamón Ibérico, remember the correct slicing: thin, almost transparent slices release the full aroma. The ham tastes best at room temperature. Don't be afraid to pair it! Try it with olives, hard cheeses, or even fruit. These Spanish specialties are an indispensable part of any elegant platter.