spanish ham

Spanish Ham 101: Understanding Traditions, Tastes, and Types

Written by: Teruel Today

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Time to read 8 min

The Ultimate Guide to Spanish Ham: Unveiling the Secrets of a Culinary Delight

Spanish ham, a revered culinary gem, embodies a rich tapestry of flavor and tradition. In this comprehensive guide, we delve into the heart of Spain's prized delicacy, unraveling the mysteries and answering the myriad questions surrounding this exquisite product. From the sun-drenched plains of the Iberian Peninsula to the bustling markets of Madrid, Spanish ham has a story that intertwines history, culture, and unparalleled artisanal skill. Whether it's the world-renowned Jamón Ibérico, with its deep, complex flavors and marbled texture, or the more ubiquitous but equally delightful Jamón Serrano, each variety offers a unique gustatory experience. This article serves as your all-encompassing guide, exploring the nuances of production, the art of carving, and the best ways to savor and pair these hams. Join us on this flavorful journey as we answer all your questions and doubts, ensuring that by the end, you'll not only appreciate the taste of Spanish ham but also the tradition and craftsmanship behind every slice

Top 12 of the Best Spanish Hams

Frequently Asked Questions

What is Spanish Ham?

Spanish ham, known as "Jamón" in Spanish, is a celebrated type of cured ham originating from Spain. There are several varieties, but they all share a common heritage in the traditional methods of curing and aging. The process involves salting the ham and then allowing it to dry-cure over time, which can range from a few months to several years, depending on the type of ham.

Types and Names of Spanish Ham

Jamón Serrano: This ham, produced from the Landrace breed of white pigs, is commonly found throughout Spain. The term "Serrano" refers to the sierra or mountains where these hams were traditionally cured. The curing process lasts about 12 to 18 months. Jamón Ibérico: Made from the Black Iberian Pig, this ham is highly prized and comes in different grades, with "Bellota" being the top quality, made from pigs fed exclusively on acorns. The curing process for Jamón Ibérico can extend up to 36 months.

The Most Expensive Spanish Ham

Jamón Ibérico de Bellota, especially the "Black Label" variety, stands as the epitome of Spanish ham. Its high price is attributed to the meticulous process of raising the pigs on a diet of acorns during the montanera (acorn season) and the lengthy and intricate curing process, which enhances its rich, nutty flavor and tender texture.

Spanish Ham in the US and Famous Regions

Jamón Ibérico is available in the United States, though it was once banned due to food safety regulations. The town of Jabugo in Spain's Huelva province is renowned for producing some of the finest Jamón Ibérico, attributing its unique flavor to the local climate and environment.

Pairings and Consumption

Ideally served thinly sliced at room temperature, Spanish ham is a staple in tapas and pairs wonderfully with Manchego cheese, crusty bread, and a glass of fine Spanish wine, like Rioja or Tempranillo. The rich, savory flavor of the ham makes it a versatile addition to a variety of dishes, from simple appetizers to more elaborate main courses.

Cooking and Serving

Spanish ham, primarily consumed raw, can also be a delightful addition to cooked dishes. It can add depth to soups, salads, and even traditional Spanish dishes like croquetas. When serving, it's crucial to slice it thinly to fully appreciate its texture and flavor profile.

Differences Between Spanish and Italian Ham

Spanish and Italian hams, like prosciutto, differ significantly. Spanish ham typically undergoes a longer curing process, giving it a deeper, more intense flavor and a firmer texture compared to the sweeter, milder prosciutto. The feeding and breeding of the pigs also contribute to these differences in taste and texture.

Iberico Pork: Price and Quality

The price of Iberico ham reflects the quality and exclusivity of the meat. The stringent standards for raising Iberian pigs, particularly those destined for Bellota-grade ham, along with the long curing process, contribute to its high cost. The diet of acorns and the free-range lifestyle of the pigs impart a unique flavor to the meat, making it a delicacy.

Preservation and Shelf Life

Proper storage is key to maintaining the quality of Spanish ham. Before slicing, it can be kept in a cool, dry place for up to 2 years. Once sliced, it should be covered and refrigerated, where it can last for several weeks. The ham should be brought to room temperature before serving to enhance its flavor and aroma.

Health Aspects

While Spanish ham is a good source of protein and can fit into a balanced diet, it is high in sodium and fat, particularly saturated fat. Moderation is key when incorporating it into your diet. However, it also contains beneficial nutrients like iron and B vitamins.

Preparation Techniques

The preparation of Spanish ham is an art form, involving salting, washing, and then curing the ham in controlled conditions. The duration of the curing process depends on the type of ham and can range significantly, affecting the texture and flavor of the final product.

Unique Characteristics

The presence of white spots, or tyrosine crystals, in Spanish ham indicates a well-aged ham and is a sign of quality. These crystals form naturally during the curing process and are completely safe to eat. Spanish ham's distinctively salty and rich flavor profile sets it apart from other cured hams worldwide.

What is a Spanish ham leg called?

A Spanish ham leg is called "Jamón," a term specifically referring to a cured leg of pork. In Spain, there are various types of Jamón, such as Jamón Serrano (from white pigs) and Jamón Ibérico (from black Iberian pigs), each with distinct flavors and curing processes.

Can you buy Jamón Ibérico in the US?

Yes, Jamón Ibérico can be purchased in the US, especially in specialty food stores, high-end delis, and online gourmet retailers. Importation laws have evolved to allow the entry of this delicacy, though it tends to be expensive due to its imported status and the complexities involved in its production.

What Spanish town is famous for ham?

Jabugo, a town in the Huelva province of Spain as well as Teruel, are famous worldwide for its high-quality Jamón Ibérico. The town's unique climate contributes to the ham's distinctive flavor during the curing process.

What do you eat Spanish ham with?

Spanish ham is traditionally served with simple accompaniments that highlight its flavor. Common pairings include crusty bread, Manchego cheese, olives, and a variety of fruits like melon or figs. It's also commonly enjoyed with a glass of Spanish wine, such as Rioja or Fino sherry.

What is the Spanish name for cooked ham?

"Jamón Cocido" is the Spanish term for cooked ham. Unlike Jamón Serrano or Ibérico, which are cured, Jamón Cocido is typically boiled or baked, and often used in sandwiches and salads.

Why is Spanish ham so good?

The exceptional taste of Spanish ham comes from a combination of factors: the breed of pigs (especially the native Iberian pigs), their diet (often acorns for the finest varieties), the dry climate ideal for curing, and traditional curing techniques passed down through generations.

What is a fancy Spanish ham?

"Jamón Ibérico de Bellota" is among the fanciest and most prized types of Spanish ham. It's made from free-range, acorn-fed Iberian pigs and cured for up to 36 months. This ham is known for its rich, nutty flavor and marbled texture.

Why is the Iberico ham so expensive?

Iberico ham commands high prices due to factors like the exclusive breed of Iberian pigs, their diet of acorns during the montanera (acorn-feeding season), the extensive and natural curing process, and the strict regulations governing its production.

Do you cook Spanish ham?

Traditional Spanish hams like Jamón Ibérico and Jamón Serrano are not cooked but rather cured and served raw. The curing process sufficiently preserves the meat, making it safe to eat without cooking

Is Spanish ham salty?

Spanish ham can have a salty flavor profile due to the curing process, which involves salting the meat. The salt helps to preserve the ham and contributes to its distinct taste, although the degree of saltiness can vary between different types of ham.

How long does Spanish ham last?

A whole uncut Spanish ham can last for up to 2 years if stored properly in a cool, dry place. Once cut, it's best consumed within 3-4 weeks. Sliced ham should be covered and refrigerated, where it can last for a week or so. Does Spanish ham need to be refrigerated?

The Delightful Ham of Teruel: A Spanish Culinary Treasure

Nestled in the mountainous region of Aragon, Spain, the province of Teruel is celebrated for a culinary treasure that has tantalized taste buds for centuries – its exceptional ham, known as "Jamón de Teruel." This ham embodies a perfect blend of tradition, flavor, and quality, setting it apart as a distinctive gastronomic delight.


Jamón de Teruel was the first ham in Spain to receive a Denomination of Origin status in 1984, a testament to its unique quality and historical significance. The secret to its exquisite taste lies in the traditional methods of preparation and the favorable climatic conditions of Teruel. The cold, dry winters and mild summers offer an ideal environment for the curing process, which is fundamental to developing the ham's delicate and nuanced flavors.


The production of Jamón de Teruel adheres to strict standards, starting with the selection of white pigs, which are raised under specific conditions. After the slaughtering process, the hams are salted and left to rest, allowing the salt to penetrate evenly. This is followed by a meticulous curing process that can last from 14 to 36 months. During this time, the hams undergo various stages of drying and aging in natural drying houses, where they acquire their characteristic aroma and flavor.


What sets Jamón de Teruel apart is its subtle yet complex flavor profile. It boasts a lower salt content compared to other Spanish hams, resulting in a milder, sweeter taste that lingers on the palate. The texture is tender, with a beautiful marbling of fat that melts in the mouth, releasing its rich, nuanced flavors.

Jamón de Teruel is more than just a culinary delight; it's a symbol of Teruel's cultural heritage and a testament to the region's commitment to preserving traditional methods. Whether served as part of a tapas platter, paired with local cheeses and wines, or simply enjoyed on its own, Jamón de Teruel offers a unique and authentic taste of Spain's gastronomic richness.

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