Jamón ibérico

Jamón ibérico is dry-cured ham from Iberian pigs, aged for months or years. It is one of Spain’s defining ingredients — eaten thinly sliced, often simply, with bread or as the center of a tapa.

TypeCured ham
PigIbérico breed
GradesBellota / cebo labels
ServeThin slices, room temp

What to know

Label language matters: acorn-fed (bellota) vs feed-based curing paths change fat quality and price. Jamón serrano is a related but different cured-ham tradition — do not treat the names as interchangeable.

Related entities

Related entities