All about Spanish Jamon - A Spanish tradition

All about Spanish Jamón (Spanish Ham) : Spain is famous for many exceptional foods, but none is more iconic than jamón.

A Brief History of Spanish Jamón

The Spanish tradition of curing ham dates back more than 2,000 years, to the time when the Romans controlled much of the Iberian Peninsula. For centuries, cured ham legs were a luxury enjoyed only by royalty and the clergy. It was not until the 13th century that jamón became accessible to the wider population.

Today, jamón is a staple of Spanish cuisine. The average Spaniard consumes more than seven pounds of cured ham each year.

Spain now produces approximately 40 million hams annually, including large quantities of the famous jamón serrano, which is made from the dry-cured legs of white pigs. Notable production regions include Teruel and Trévelez in eastern Spain.

Spanish Jamon

Where the Finest Jamón Comes From

Some of the finest Spanish jamón is produced in the western regions of Spain, particularly in the Dehesa. This unique ecosystem consists of prairie-like grazing land dotted with encina trees (known in English as holm oaks). Key regions include Salamanca, Extremadura, Andalucía, and areas across the border into Portugal.

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Prices and quality vary enormously, and the most important factor influencing both is the breed of pig used.

Spanish Jamon

Types of Serrano Ham

Serrano ham is classified according to its curing time:

De Bodega – cured for 10 to 12 months
Reserva – cured for 12 to 15 months
Gran Reserva – cured for more than 15 months

Serrano Ham – White Pigs (Cerdos Blancos)

Serrano ham is considered the everyday Spanish ham, although its quality and price can still vary widely. It is made from conventional white pigs and cured using sea salt before being hung to dry. After 12 to 18 months, the hams are ready to eat—no cooking required.

White-pig hams can be identified by their white or light-brown hooves.

Notable Serrano Hams

It is also worth seeking out these well-known varieties:

Trévelez
Produced from white pigs fed on commercial cereals, this ham is highly regarded. Fans claim its distinctive sweetness comes from the unique mountain climate where the pigs are raised.

Teruel
The first Spanish jamón to receive Denomination of Origin (DO) status. These mountain hams must be aged for at least 12 months after curing before they can be sold.

Jamon Ibérico – Iberian Pigs (Cerdos Ibéricos)

The finest Spanish hams come from Iberian pigs, an ancient, dark-haired breed known for its rich, marbled meat. These pigs have distinctive black hooves, making Iberian hams easy to identify in markets and restaurants.

When buying pre-sliced or packaged ham, look for coloured labels, which indicate the type and quality.

Spanish Jamon, Iberian pigs

Iberian Ham Quality Categories

Iberian hams are classified into three quality levels, based on the pigs’ diet:

De Bellota
The most prized ham in Spain. These pigs roam freely and feed almost exclusively on acorns (bellotas).

Black label: 100% pure-bred Iberian pigs fed only acorns
Red label: Free-range pigs fed on acorns but crossbred (usually with Duroc pigs)
Only around 5% of Spanish ham carries the black label.

De Cebo de Campo
Often described as “free-range” pigs, these animals forage in open fields, eating wild plants and some acorns. Because their acorn intake is lower than de bellota pigs, the quality is considered slightly inferior. These hams carry a green label.

De Cebo
These pigs are raised on farmed feed (cebo) and consume little or no acorns. This category represents about 70% of all Spanish ham and is identified by a white label.

Curing these large hams—each weighing 25 to 30 pounds—takes considerable time. Some of the finest examples are cured for five years or more.

Embutidos – Other Cured Iberian Pork Products

No part of the pig is wasted, and Spain produces many other cured delicacies worth trying:

Chorizo de Cerdo Ibérico
A cured sausage made from chopped pork, pork fat, and paprika. There are hundreds of regional varieties, often including garlic and herbs.

Lomo de Cerdo Ibérico
The cured tenderloin of the pig. Señorio de Montanera produces a particularly fine version coated in lard made from the fat around the pig’s kidneys.

Salchichón de Cerdo Ibérico
Another cured sausage, typically aged for at least four months.

Morcón de Cerdo Ibérico
A larger, lesser-known sausage cured with herbs and spices.