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Spanish Ham

By Amy Lambert

Spanish HamSpanish ham, known as jamón, is an extremely important part of the Spanish diet and dining culture. Spain is the biggest producer of air-dried cured ham and its inhabitants are by far the biggest consumers, so make sure you give it a try next time you´re in Spain!

There are various different types of ham available, which can be confusing when looking to purchase a good one. The meats are categorised depending on the breed of pig, its diet and the cut of the meat. Jamón Iberico, which is made from the black Iberian breed of pig, also known as ´pata negra´, or crossbreeds which are at least 75% Iberian, is generally considered to be the best type of ham as it has a deep flavour and a good fat content. However, this type of ham also comes in several categories so here are some key words to look out for and what they actually stand for:

Jamón Iberico de Bellota – this is considered the very best standard of ham, as the Iberian hogs are allowed to roam freely to feed on a wild diet of acorns and herbs, which gives the ham an exquisite flavour. It is usually cured for at least 30 months. Its long and specific production process guarantees a great ham but also means it is a very expensive option.

Jamón Iberico de Recebo – For this type, the pigs are fed a mixed free-range diet, including acorns, and the cuts are cured for 24 months. There is still plenty of flavour, although it is less intense than the ´bellota´, meaning it´s also less expensive.

Jamón Iberico de Cebo – The pigs are fed compound feed and raised in a confined area, meaning they do not have access to a wild diet. However, due to the quality of the breed of pig, this still makes excellent ham.

Jamón Iberico de Cebo de Campo – These pigs are free range but only fed with commercial feed. It is also cured for 24 months.

These are the highest quality hams available, but can come at a high price. A name that you may see more often in restaurants or households is Jamón Serrano (Serrano ham), as it counts for 90% of ham production in Spain. It is different because it comes from white breeds of pig, such as the Duroc, Landrace or Large White, which are usually fed a diet of cereal. Once the pig has been slaughtered, the meat is left to cure in the mountain air (serrano means ´from the mountains´) for usually up to 16 months. The process is quicker and cheaper, making Serrano ham much more commercial, but still of excellent quality. This type of ham is also commonly used in cooking, for example in salads, soups or omelettes.

As Spanish ham is a prized product, it needs to be stored properly once bought. Ideally it should be:

-  stored in a cool dry place at room temperature, not refrigerated

-  sliced immediately before serving in thin slices, as once exposed to the air, it begins to dry out and lose some of its flavours

The origin and production of the ham is also controlled, in order to maintain quality now that Spanish ham has become a sought after product worldwide. The Instituto Nacional de Denominaciones de Origen (INDO) controls the authenticity of the origin and the quality of production of the best hams using the Denomination of Origin (DO) scheme that is used for fine wines. In order for a ham to achieve this status it must pass the strict regulations set for that production region.

A trip to Spain really wouldn´t be complete without a taste of one of its finest products – jamón!



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