Frequently Asked Questions

What is jamon serrano and jamon ibérico?

Jamon serrano and jamon iberico are typical Spanish specialties. They are cured hams that are air-dried for several months or even years. The rule is that the more matured the jamon is, the more pronounced its flavor.

Jamon serrano is the more ordinary variant, made from the meat of white pigs. Jamon iberico is a luxury delicacy compared to items such as caviar, genuine champagne, foie gras, and similar products. It is made from the meat of the Iberian pig, whose meat is rich in fatty acids thanks to a carefully controlled diet. The fat marbling within the muscle is responsible for the "melt in your mouth" sensation. The price of jamon iberico ranges from thousands to tens of thousands of crowns per piece.

What should you look for when choosing a jamon?

The two most important criteria for choosing a jamon are its maturity and region of origin. A jamon should carry at least the label "RESERVA" or "Gran RESERVA". This means the jamon matured under optimal conditions for at least 12 months. The longer the maturation period, the higher the quality, flavor, and price of the jamon. "Gran reserva" refers to a piece that has matured for at least 18 months.

Renowned jamon regions include Extremadura and Teruel.

When buying, you need to check whether the meat originates from Spain or whether the producer purchased it elsewhere (more cheaply) and only the final maturation stage took place in Spain. Price can serve as an indicator here. A suspiciously low price is a warning sign: "CAUTION, something's not right here." Such products often carry a statement like "Matured in the Pyrenees" or something similar.

And why is it important for the pigs to be raised on the producer's own farm? Because this allows the producer to influence the quality of the meat through the animals' diet.

What is the difference between jamon serrano and jamon iberico?

Jamon serrano is the more ordinary variant.

Jamon iberico is a luxury delicacy compared to items such as caviar, genuine champagne, foie gras, and similar products. Its price ranges from thousands to tens of thousands of crowns per piece. You can recognize jamon iberico by its black hoof.

What does Paleta, Cebo, Bellota, Reserva, Pata negra mean?

Paleta refers to the front leg of the pig, i.e. smaller than the hind leg. The meat is just as high quality as that from the hind leg, though it may be somewhat drier. Due to its lower weight, it typically matures for a shorter period. It earns the "Reserva" label after just 8 months of maturation.

Cebo is the designation for jamon iberico made from the meat of black, semi-wild pigs that ate a varied diet throughout their lives, but primarily acorns.

Bellota is the designation for jamon iberico made from pigs fed exclusively on acorns. This jamon is considered one of the most luxurious delicacies.

Pata negra is a designation for jamon iberico. "Negra" (black) refers to its black hoof.

How long does jamon keep? How long will it last once I slice into it?

Jamon has a shelf life of at least 12 months if stored properly. Once sliced, we recommend consuming it within 2 months, as the meat may dry out after that.

How do you carve a bone-in jamon?

Check out the instructional video on how to carve jamon. You can find it here.