Jamón ibérico
Cured ham from the black-hooved Iberian pig. The top grade, jamón ibérico de bellota, comes from pigs fed on acorns in the dehesa.
Jamón ibérico is the legendary cured ham of central and southwestern Spain, made from the Iberian pig (cerdo ibérico), a black-hooved breed native to the peninsula. Curing takes two to four years depending on the grade. The finished ham is hand-sliced paper-thin and eaten at room temperature. The category splits into four official grades, all distinguished by the colour of the plastic tag on the leg: black (bellota 100% ibérico), red (bellota ibérico), green (cebo de campo) and white (cebo). The black-tag is the apex: pure-breed Iberian pigs that spent their final months free-ranging in the dehesa, eating only acorns and grasses. The four legal Denominaciones de Origen for jamón ibérico are Jabugo (Huelva), Guijuelo (Salamanca), Dehesa de Extremadura and Los Pedroches (Córdoba).
How it's served
Hand-sliced paper-thin by a skilled cortador, never machine-sliced (the warmth of hand-slicing releases the aromatics). Served at room temperature on a flat plate, usually with nothing else; bread on the side, sometimes a glass of fino, manzanilla or red wine. Three or four slices is enough for a starter.
Regional variation
Jabugo (DOP Jamón de Huelva) in southwestern Andalusia and Guijuelo (DOP Guijuelo) in Salamanca are the two most-famous DOs. Dehesa de Extremadura covers most of Extremadura. Los Pedroches (Córdoba) is the youngest of the four DOPs. Style differences exist between regions but are subtle compared to the difference between bellota and cebo grades.
- Origin
- Spain (Extremadura, Salamanca, Huelva, Córdoba)
- Etymology
- Spanish for 'Iberian ham,' from the breed of pig.
Frequently asked
What does 'jamón ibérico de bellota' mean?
Cured ham from Iberian pigs that spent their final months free-ranging in the oak dehesa, eating only acorns (bellotas) and grasses. It's the top grade, marked with a black tag if the pig is 100% pure-breed Iberian, red if it's at least 50%. The flavour is nuttier and the fat melts at room temperature.
What's the difference between jamón ibérico and serrano?
Jamón ibérico comes from the Iberian pig (a black-hooved native Spanish breed) and is cured for two to four years. Jamón serrano comes from regular white pigs and is cured for one to two years. Ibérico is darker, more marbled, more expensive and more complex; serrano is the everyday ham.
How should jamón ibérico be sliced?
Paper-thin and by hand with a long thin knife, never by machine. The warmth of hand-slicing releases the aromatic compounds in the fat. A skilled cortador (ham slicer) is its own specialty in Spain. The slices should be almost translucent and eaten within minutes of cutting.
Related terms
- Pa amb tomàquetCatalan bread rubbed with garlic and ripe tomato, finished with olive oil and salt. Comes with almost every meal.
- FinoDry, pale, bone-dry sherry aged under a protective layer of yeast called flor. The lightest end of the sherry family.
- ManzanillaDry, pale sherry aged under flor in the seaside town of Sanlúcar de Barrameda. A close cousin to fino, slightly saltier from the sea air.
- Denominación de Origen (DO)Spain's protected geographical indication system for wine and food. Sets rules on what can be made where, how, and from what.
- ChorizoThe iconic Spanish pork sausage, deep red from smoked paprika (pimentón). Comes cured (sliced cold like jamón) or fresh (cooked in stews and over coals).
- CroquetasBreaded, deep-fried bites of thick béchamel mixed with chopped meat, fish or vegetables. The most-ordered tapa in Spain.
- LomoThe Spanish word for loin. On menus it usually means either fresh pork loin (lomo de cerdo) or cured pork-loin charcuterie (lomo embuchado).
- SalmorejoThick cold Cordoban soup of blended tomato, bread, garlic and olive oil, garnished with chopped jamón and hard-boiled egg. Not gazpacho.
- SolomilloThe Spanish word for tenderloin (filet). The most tender cut of beef or pork, usually grilled or pan-seared and served rare to medium-rare.