Extremadura & western Spain (dehesa)
Jamón Ibérico
Jamón ibérico is cured ham from Iberian-breed pigs, aged up to four years. The highest grade, bellota, comes from acorn-fed, free-range pigs and melts like butter. Look for the official colour-coded labels: black (bellota 100% ibérico), red, green and white.
Approximate, per 1 tapa portion of thin slices (~50g). Values vary by recipe and portion.
Where it comes from
Jamón ibérico is dry-cured ham from the black Iberian pig, native to the dehesa oak pastures of Extremadura, Andalusia and Salamanca. Curing hams to survive without refrigeration dates to Roman Iberia, but the bellota grade — pigs fattened free-range on acorns — became the prized standard. Legs are salted and air-cured for 24 to 48 months, developing marbled fat and a nutty flavour protected today by several DOPs.
Where to eat Jamón Ibérico
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Cook it yourself
- Jamón Ibérico
Spain's most prized cured ham, from acorn-fed Iberian pigs and aged for years until it melts on the tongue with a deep, nutty sweetness. The whole skill lies in cutting and serving it well, because good jamón needs nothing done to it.
FAQ
What do the jamón label colours mean?
Black: 100% ibérico, acorn-fed (bellota). Red: crossbred ibérico, acorn-fed. Green: free-range, feed-fed (cebo de campo). White: farm-fed (cebo).