Why Spanish Hams?
Spain has perfected the art of curing hams over centuries and is now the world’s leading producer of air-dried cured ham. Spaniards enjoy more ham per capita than any other people and the many varieties of regional hams make the ham aficionado’s journey through Spain a fine gastronomic pilgrimage.
Jamón Ibérico
Today, the jewel in the crown of its rich ham culture is Jamón Ibérico, also known as Pata Negra (literally "black hoof"), from the indigenous Iberian pig.
After some 3 years of ageing, it is so complex, so nutty, buttery, earthy and floral that gourmets value it as highly as white truffles and Iranian caviar.
Learn more about Jamón Ibérico
Jamón Serrano
Serrano ham is the other main type of Spanish ham, from white pigs, and typically has a shorter curing time of a year, giving it a lighter, deliciously savoury flavour.
Learn more about Jamón Serrano