Hams

Ham is the hind leg of pork, salted and cured naturally. When we speak of 'paletas' or 'paletillas', we refer to the forelegs, with the same process. The most popular types of hams are cured ham from Spain (Iberian hams, black pork, or 'serrano', white pig) and the prosciutto of Italy (multiple varieties).

The Iberian hams are classified by type of food and acorns quantity the pigs ate:

- Bait Iberian ham: the feed is their staple food (either in the field or not).
- 'Recebo' iberian ham: they ate feed and acorn alternately.
- Acorn iberian ham: mainly have eaten acorns.

The 3 different curing qualities for 'serrano' hams are:

- Ham Bodega: 9 to 12 months.
- Ham Reserve: 12 to 15 months.
- Ham Gran Reserva: from 15 months.

Appellations of Origin regulate certain characteristics of the hams to bring them their stamp of quality. The main in Spain for Iberian hams are: D.O. Jamón de Huelva, D.O.P. Los Pedroches, D.O. Jamón de Guijuelo, and D.O. Dehesa de Extremadura. For 'serrano' hams we highlight: Jamón de Teruel and Jamón de Trevélez.

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Jamón Bellota 1Kg. Cortado a Mano

Jamón Bellota 1Kg. Cortado a Mano

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Sliced Jamon Iberico Bellota 1 Kg.

Sliced Jamon Iberico Bellota 1 Kg.

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