Beginner's Guide to
Jamón Ibérico

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What is Jamón Ibérico?

Jamón Ibérico literally translates to ham from Iberico. It's a type of cured leg of Black Iberian breed pigs produced mainly in Spain, curing for at least twelve months. They're fed with acorns, grain and wild grass. The natural habitat of Iberian pigs, called Dehesa, contributes greatly to its' unique flavor.

When you try a slice of Jamón, expect a smooth texture accompanied with a

• rich
• savory
• sweet
• nutty

taste with the marbled fat melting in your mouth...

How can I tell which Jamón is good?

By the little colored tag on the hoof 🐖

Jamón Ibérico are split into 4 categories, each telling you the quality and characteristic of the Jamón with the Black Label being the best in class

• Black
  

  'Pata Negra'
  
  100% iberico, fed on acorn and free range

• Red
  

  'Bellota Iberico'
  
  50-75% iberico, fed on acorn and free range

• Green
  

  'Cebo de Campo'
  
  50-100% iberico, fed on acorn and grain, pastured

• White
  

  'Iberico De Cebo'
  
  50-100% iberico, fed on grain

Will it give me a heart attack with all that fatty goodness? 😳

All yummy foods are evil right? NOT. Iberico ham is rich in good fats (think amino acids), Vitamin B and E.

Get me some Jamón!