Spanish Ham - Enjoy the best Iberian ham

In Monterrubio de la Serena, a small town in the Extremadura region of the Badajoz province, you’ll find one of the finest Spanish hams at the best price.

We’re primarily talking about Iberian hams sourced from free-range Iberian pigs, raised in the wild and fed on acorns from the high-quality oak trees of Extremadura’s best pastures. This marvelous product has been perfected over generations, with even the tiniest details meticulously controlled today, all while preserving tradition. The result is an exquisite and top-tier quality acorn-fed Iberian ham.

This quality has propelled our Spanish hams to the pinnacle of the world’s best Iberian hams, where the 100% Iberian acorn-fed ham stands out, also known as “jamón pata negra” or pure acorn-fed Iberian ham. These hams are ideal for upscale events, weddings, or any celebration where you want to delight guests with a distinctive and unique gustatory experience, where flavors and aromas are heightened, setting them apart from the rest.

Iberian ham acorn

100% IBERIAN ACORN-FED HAM

The 100% Iberian acorn-fed hams, also known as “pata negra” hams, are the crown jewel of Spanish Ham. These hams boast an unparalleled texture, flavor, and aroma, adhering to the standards of Iberian ham. They bear the distinctive black seal, guaranteeing that a set of requirements has been met, ensuring the highest assurance that the pure acorn-fed Iberian ham will be of excellent quality.

Organoleptic properties: Persistent aroma and excellent taste and bouquet.

Uses: Recommended for all kinds of events and for the most discerning palates and lovers of gourmet products.

Free from additives and preservatives.

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Acorn-Fed Shoulder Ham

100% IBERIAN ACORN-FED Shoulder Ham

100% Iberian acorn-fed shoulder ham, also known as pata negra shoulder, embodies the excellence of Spanish Ham. These shoulders offer a unique experience in terms of texture, flavor, and aroma, complying with the regulations for Iberian shoulder, as reflected in the prestigious black label that guarantees their exceptional quality. Its shape is sleek and shows signs of wear on the hooves, the shank is thin, and the fat sinks and returns to its original state when pressed.

Organoleptic properties include a persistent aroma and an extraordinary flavor, even more intense than that of hams.

Uses: Ideal for any type of small event where thinly sliced shoulder is not required and for lovers of gourmet cuisine.

No additives or preservatives.

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Iberian acorn-fed ham

50% – 75% Iberian Acorn-Fed Ham 

50 – 75% Iberian Acorn-Fed Hams are of the utmost quality. These hams boast an exquisite texture, flavor, and aroma, in accordance with the Iberian ham standards. To ensure compliance with regulations, these hams are sealed with a red label, providing consumers with the confidence that a controlled and high-quality production process has been carried out to create this exquisite acorn-fed ham.

Organoleptic properties: Intense aroma and flavor, with an excellent bouquet. The fat covering the ham is less than that of the 100% variety.

Uses: Recommended for all kinds of events and for the most discerning palates and lovers of gourmet products.

Free from additives and preservatives.

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Iberian acorn-fed shoulder ham

50% – 75% Iberian Acorn-Fed Shoulder ham

Acorn-fed shoulders with an ibérico content ranging from 50% to 75% represent a category of extremely high quality. These shoulders offer an exceptional gastronomic experience, meeting the established standards for ibérico shoulders. To ensure compliance with these standards, these shoulders bear a red seal, providing consumers with the assurance that a controlled and high-quality production process has been followed to obtain this exquisite acorn-fed shoulder. The amount of fat surrounding the shoulder is less than that of the 100% varieties.

Organoleptic characteristics: They exhibit an intense aroma and flavor with an exceptional bouquet. The flavor is more intense than their corresponding ham.

Uses: They are ideal for a wide variety of occasions and are particularly appreciated by those with discerning palates and a love for gourmet products. Free from additives and preservatives.

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Field-fed Iberico Cebo Ham

Field-Fed Iberian Cebo Hams

Field-Fed Iberian Cebo Hams are of exceptional quality, characterized by a texture, aroma, and flavor that will captivate you, allowing you to savor each nuanced note. These hams come from free-range Iberian pigs raised in open fields, where they engage in daily exercise, contributing significantly to the fat infiltration in their legs and resulting in hams of remarkable quality.

To ensure compliance with regulations, these hams are sealed with a green label, providing consumers with the assurance that a controlled and high-quality production process has been conducted to create this exquisite field-fed ham.

Moreover, these field-fed hams usually have an Iberian breed percentage of 50%, and in some cases, it can be 75% or 100%.

Organoleptic properties: Relatively intense aroma and flavor, with an excellent bouquet. Less marbled fat compared to acorn-fed hams.

Uses: Recommended for more casual events, catering, and daily consumption.

Free from additives and preservatives.

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Field-fed Iberico Shoulder Ham

Field-Fed Iberian Cebo Shoulder Ham

Iberian field-fed shoulders are shoulder cuts with a texture, aroma, and flavor that will captivate your senses, allowing you to savor every nuance of their taste. These shoulders originate from free-range Iberian pigs raised in open fields, where they engage in daily exercise. This lifestyle significantly contributes to the infiltration of fats into the meat, resulting in high-quality shoulders.

To ensure compliance with the regulations for Iberian shoulders, these shoulders bear a green seal, providing consumers with the assurance that a rigorous and high-quality production process has been followed to obtain this exquisite field-fed shoulder.

Additionally, these field-fed shoulders typically have an Iberian breed percentage that ranges from 50% to 75%, and in some cases, it can even be 100%. These shoulders have less marbled fat compared to acorn-fed shoulders.

Organoleptic properties: They offer a relatively intense aroma and flavor, accompanied by an exceptional bouquet. The flavor and aroma of these shoulders are always more intense than those of hams of the same type.

Uses: They are ideal for more casual events and are perfect for daily consumption.

They do not contain additives or preservatives.

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Iberian grain-fed ham

IBERIAN Bait-FED HAM

Iberian grain-fed cebo hams are of lower quality within the Iberian ham range, yet they still possess exceptional quality that delights the senses. These hams come from Iberian pigs with a minimum breed percentage of 50%, but unlike others, they are raised in farms, leading to less exercise and a diet mainly based on feed and grains. Identified by a white label, these hams adhere to Iberian ham standards, assuring consumers of a controlled production process with guaranteed quality levels.

Furthermore, these cebo hams usually have an Iberian breed percentage of 50%, occasionally reaching 75% or 100%.

Organoleptic properties: Mild aroma and flavor. Less marbled fat compared to acorn-fed and field-fed hams.

Uses: Recommended for everyday occasions, dining establishments, and daily consumption.

Free from additives and preservatives.

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Bait-fed Iberico Shoulder Ham

Iberian Bait-Fed shoulder ham

Iberian grain-fed shoulders are the lower-tier variety within the realm of Iberian shoulders, but they still stand out for their noteworthy quality and are a sensory delight. These shoulders originate from Iberian pigs with a minimum breed percentage of 50%. However, unlike other varieties, these pigs are raised in farms, which means they have less physical activity and are primarily fed with grains and cereals.

We can identify these shoulders by their distinctive white seal, indicating compliance with the regulations established for Iberian shoulders. This provides consumers with the assurance that the entire production process, from breeding to sale, has been conducted following rigorous quality standards. These shoulders have less marbled fat compared to other Iberian shoulders.

Furthermore, these grain-fed shoulders typically have an Iberian breed percentage of 50%, although in some cases, it can reach 75% or even 100%.

Organoleptic characteristics: these shoulders offer a milder aroma and flavor compared to acorn-fed and field-fed shoulders.

Uses: They are ideal for more casual events, for use in the restaurant industry, and for daily consumption.

They do not contain additives or preservatives.

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Spanish Serrano Ham

white ham and Serrano ham

Serrano ham is appreciated worldwide for its versatility in the kitchen, from thin slices that awaken the senses to high-quality ingredients in gourmet dishes. This white ham, obtained from pigs with an Iberian breed purity of less than 50% or directly from other white pig breeds like Duroc, offers different aromas, flavors, and textures depending on the pig breed and their diet. It has traditionally been raised in mountainous regions with open-air curing in drying rooms. Due to its low fat content, it is best consumed promptly to avoid drying out.

Its historical legacy and distinctive taste make serrano ham a delicious culinary gem internationally recognized.

Cured serrano ham is classified based on its aging:

Bodega: aged for 9 to 12 months.
Reserva: aged for 12 to 14 months.
Gran reserva: aged for 15 months or more.

Organoleptic properties: Mild aroma and flavor, slightly sweet and low in saltiness.

Uses: Recommended for daily consumption in any household.

Free from additives and preservatives.

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Spanish Serrano Shoulder Ham

White palette and serrano Shoulder ham

Serrano shoulder or white shoulder is appreciated worldwide for its versatility in the kitchen, used in various formats according to culinary needs. These white shoulders are obtained from pigs with an Iberian breed purity of less than 50% or directly from other white pig breeds like Duroc. As a result, you may encounter different aromas, flavors, and textures based on the pig’s breed and diet. Traditionally, white pigs are raised in mountainous regions and intensive farms, with their shoulders air-cured in drying rooms. Due to their low fat content, prompt consumption is advisable to prevent drying out.

Its historical legacy and distinctive flavor make serrano shoulder a globally recognized culinary gem.

Cured serrano shoulder is classified based on its aging:

Bodega: aged for 5 to 7 months.
Reserva: aged for 7 to 9 months.
Gran reserva: aged for 9 months or more.

Organoleptic properties: Mild aroma and flavor, low saltiness, and slightly sweet.

Uses: Recommended for daily consumption in any household.

Free from additives and preservatives.

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WHITE SERRANO SHOULDER HAM

$15.95
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Ribs

The production of Iberian ham

After the animals are slaughtered and butchered, all hams, whether they are Iberian or Serrano, must undergo a curing process to attain the final product. This process is a blend of tradition, influenced by the historical legacy of our forebears, and technological procedures that provide us with enhanced control over the variables at play. The main phases are as follows:

Iberian ham molding

Molding and Shaping

In this process, excess fat is removed from the piece and the hams are given a more appealing appearance.


The hams are shaped using a machine that applies pressure, sometimes combined with gentle tapping to refine and round their shape.


Additionally, shaping involves carefully trimming excess fat and skin from the piece using a knife, serving a dual purpose of enhancing aesthetics and protecting the ham. This process also includes examining for potential fissures or holes that could lead to contamination.


Common shaping techniques include the V-cut, beveled or rounded cuts, and the half-moon cut.

Iberian Ham Curing

Curing

The ham is coated in natural salt at temperatures between 0°C and 5°C, with humidity ranging from 70% to 90%.


The hams are stacked in piles of 6-8 pieces, and they are turned over halfway through the curing period to ensure even salt distribution. In these stacks, the juices from the meat are drawn out from the muscle, mingling with the salt, and then they are reabsorbed into the interior of the ham or shoulder through diffusion.


During this process, the meat of the leg loses moisture and becomes more compact.


The approximate curing time is around 1 day per kg of fresh weight, although it varies depending on the fat content, type, and breed of the ham.

Iberian Ham Washing

Washing

The hams or shoulders are washed with lukewarm water to remove the adhered salt.


For this purpose, the hams or shoulders are immersed in containers where water fully covers them, and brushes are used to gently scrub the pieces to remove the surface salt without damaging the protective layer over the meat.


This process is highly significant as it influences the salt levels, subsequent fat infiltration, and aroma. Accumulated salt could hinder the growth of essential bacterial flora required for proper ham or shoulder curing.


Each piece is washed individually.

Iberian ham settling

Settling

A balanced distribution of salt is achieved and moisture is reduced.


For this, the hams or shoulders are hung and placed in chambers where moisture is gradually removed, ensuring proper salt diffusion among the various muscle masses of the ham or shoulder. This process occurs at a temperature between 0°C and 6°C and a relative humidity of 80% to 90%.


The time required depends on the type of ham or shoulder, fat content, and weight, typically spanning from 30 to 90 days based on the specific piece.

Iberian ham drying

Drying

The pieces are transferred to natural drying chambers for the so-called “sweating” of the hams and shoulders.


During this process, a gradual, slow increase in the temperature of the pieces is achieved by controlling the ventilation, humidity, and lighting of the drying chamber. This aids in the gradual fusion of the infiltrated fat throughout the entire piece.


The duration of this process varies based on the type of ham or shoulder and its weight, typically ranging from 3 to 9 months.

Iberian ham maduration

Maturation

Hams and shoulders are categorized by weight, quality, and shape, and then transferred to natural cellars for maturation at temperatures between 15°C and 20°C, and a relative humidity of 60% to 80%.


During this period, enzymatic and biochemical changes occur, gradually giving rise to their distinctive texture, aroma, and flavor.


Our typical aging periods are usually between 20 and 48 months for hams and 14 to 24 months for shoulders.

Spanish Ham price

The price of Spanish ham varies significantly among different hams, with our main focus being on Iberian ham, particularly in its various types: “cebo,” “cebo de campo,” and “bellota.”

We can assert that although the market sets average values for each type of ham, their physical, chemical, and organoleptic characteristics make the difference, mainly due to the animals’ diet, exercise, and quality. Therefore, when discussing the price of Iberian ham, we aim to understand the quality-to-price ratio.

Price of Bellota Iberian Ham

The price of acorn-fed Iberian ham is greatly influenced by the climate and productive quality of the holm oak meadows with their acorns, aromatic herbs, and cereals. This results in years with more or fewer acorn-fed pig breedings. These situations do not have an instant impact but rather affect the market a few years later, when the hams from pigs slaughtered years before are ready for sale, resulting in a varying number of pieces in the market.

Furthermore, the quality of Iberian pigs and their meat also plays a decisive role, as does the number of piglets per litter. Litters from 100% Iberian pigs are much smaller than those from a mix of Iberian and Duroc breeds, reducing the purity of the offspring.

Hams and shoulders from purebred Iberian pigs are more expensive due to these factors and a longer curing process. They offer exceptional organoleptic properties, making acorn-fed Iberian hams the ultimate gourmet choice. Special attention is given to the 100% acorn-fed Iberian ham, a gastronomic experience with unparalleled flavors, aromas, and texture.

Price of Cebo de Campo Iberian Ham

The price of “cebo de campo” Iberian ham is closely related to the quality of livestock farming. Within the Iberian ham variety, there can be significant quality differences, ranging from pigs raised semi-freely with limited space per unit to those raised and fed similarly to acorn-fed Iberian pigs, consuming the estate’s acorns or leftover acorns from the classified ones, as well as aromatic plants, cereals, and more. These pigs roam daily between ponds and feeding areas, enhancing the marbling of the fat.

At Spanish Ham, we exclusively offer “cebo de campo” Iberian hams from pigs that roam freely on estates, always guaranteeing the highest quality with an aroma, flavor, and texture worthy of discerning palates.

Price of Cebo Iberian Ham

The price of “cebo” Iberian ham largely depends on feed prices in the market. These hams come from pigs raised in intensive farming operations, with limited exercise compared to others, and their diet mainly consists of feed and cereals. The quality of these hams varies based on their diet and breed selection, making them a more economical Iberian option.

Nonetheless, these are still products of excellent quality. It’s important to remember that they are Iberian products with exceptional attributes, making them ideal for daily consumption in many households.

Price of Serrano Ham

The price of Serrano ham varies mainly due to the pig’s breed and curing time. We always recommend Gran Reserva hams to ensure a longer curing period and offer a product that’s ready for consumption at its peak organoleptic moment.

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Visit our Spanish ham store and indulge in the finest Iberian hams.

 

Customer Testimonials

I’ve known Spanish Ham for many years and I recommend their hams and shoulders to everyone. Excellent quality-price ratio.

Hélène Curie / France

I advise you to taste the field-fed ham, it’s my favorite. I find it very affordable for how delicious it is. It’s nothing like the hams I buy in Germany.

Franz Schmidt / Germany

I placed my first order and everything was perfect. It arrived earlier than expected, and the ham is delicious. I purchased the 100% Iberian acorn-fed ham.

Alessandro Fossati / Italy

I’ve been with this Spanish ham supplier for over 5 years now, and I’m very satisfied. I recommend it for its quality and customer service.

Peter Hoffmann / Germany

Vivo en Italia desde hace 10 años y desde hace 2 compro los jamones de Spanish Ham. El trato increíble y los productos exquisitos. Me lo recomendó un amigo español que los conocía.

Carla Domènec / Italy

I wasn’t familiar with ham until I tried it at a friend’s house, and he shared the website where he bought it. I’ve placed two orders for hams, and everything is fine. Hugs, Santiago.

Arthur Mertens / Belgium

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