Spanish Ham: a longstanding tradition

The deliciously tempting Spanish Ham had already captivated the senses and stomachs of the Romans that inhabited Hispania as far back as the 2nd century B.C. They used to cure pork meat in salt, thus sowing the seed of what has become one of the most appreciated foods all over the world. Its central role in Spanish gastronomy has remained unchanged over the centuries and writers such as Cervantes -who found space in his famous “Don Quixote” to mention this delicacy- have played their part in spreading the news about the incomparable properties attached to its exquisiteness. What used to be Spain’s best kept secret is now an essential item in any gourmet larder.

But the variety of hams that traditionally have been produced in Spain and the different terminology used over the years have given cause to some misunderstandings that are worth clarifying. In this article, we will go through a basic classification of Spanish hams according mainly to the bread of pigs they come from.

The denominations “Jamón Serrano”, “Jamón del país” or “Jamón de Bodega” refer to hams obtained from white pigs. The most common breeds in this category are Landrace, Large White and Duroc-Jersey. On the other hand, hams obtained from the local Iberico breed – a distant cousin of wild boar- are known as “Jamón ibérico”. They may be not pure iberico pigs but a crossbred. Nevertheless, they law stipulates that to fall into this category they should be at least 75% Iberico.

Moreover, within this last category, there are still three other subcategories that also denote the different qualities of the product: the term “Jamón ibérico de bellota” describes those hams prepared with iberico pigs that have been fed mainly on acorns and left to roam free in the meadows; the name “Jamón iberico de recebo” refers to hams obtained from iberico pigs that have been raised on a mix diet of acorns and compound feeding, and finally “Jamón ibérico de pienso” describes hams that come from pigs that have eaten only compound feeding.

All in all, it is worth remembering that the taste, quality and price of Spanish hams vary enormously depending on: the type of pig it comes from, the way the pig has been fed, which leg –front or back- has been used to make the ham and the way the ham is cured. The different Denominations of Origin that currently exist help to preserve and guarantee de quality of this delicacy.


For a fine selection of Spanish Hams please visit our Spanish food online store.