Jamon Iberico
Spain's prized cured ham - deep-red, marbled acorn-fed Iberian ham, aged for years and sliced wafer-thin, a delicacy sold and eaten across the country.
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Illustrative image - a scene in the spirit of the place, not a photograph of it. Real photos are below.
Jamon is Spain's beloved cured ham, and the finest, jamon iberico de bellota, comes from black Iberian pigs fattened on acorns in the western dehesa oak pastures, its deep-red, marbled meat cured and aged for years. Sliced wafer-thin by hand and eaten at room temperature, melting on the tongue, it is a national delicacy found hanging in every bar and market.
What you actually see
- The acorn-fed iberico - the prized bellota ham from acorn-fattened pigs.
- The hand-slicing - the art of carving it wafer-thin.
- The dehesa - the oak pastures of western Spain where the pigs range.
- The bar and market hams - the legs hanging in every Spanish bar.
When to go
Year-round; a plate with a glass of wine or sherry any time, or a tasting at a market. The top grade, iberico de bellota, is the one to seek for the full experience.
Honest expectations
Quality and price vary enormously, from cheap serrano to the costly acorn-fed iberico de bellota; the best is expensive but worth trying once. It is served at room temperature, not chilled, which is correct. It is meat, so not for vegetarians.
Nearby
The dehesa pastures of the west are its home; it is sold and eaten all across Spain.
What to pack for Jamon Iberico
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
