Spain enjoys the fortune of being the home of three excellent dry-cured hams - the famous Jamón Serrano and the excellent Jamón Ibérico and the unrivaled Ibérico de Bellota. All are salted and cured for an extended time. All are delightful additions to your table.
Now you can compare the flavors in your own home! Jamón Serrano is made from normal pink pigs, and is usually cured for 12 to 18 months. It is ideal for many types of preparation - served at room temperature with cheese and olives, wrapped around fruits and preserved vegetables, or for adding flavor to cooked dishes.
Jamón Ibérico is made from native black Ibérico pigs. Its dark red meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else. Jamón Ibérico is cured for over 2 years.
The finest is Jamón Ibérico de Bellota, which comes from an acorn finished Ibérico pig. The word Bellota is the key, denoting the free-range, acorn fed Ibérico pigs.
Our Jamón Serrano is cured for over a year, and is among the best Serrano ham available in the U.S.
Each week we slice our Serrano and Ibérico hams to ensure the thinnest, most delectable slices.