Jamón Ibérico: Spain’s Finest Cured Ham

You may have heard of Jamon Ibérico (not to be confused with Jamón Serrano or its Italian cousin Prosciutto) but do you know why this Spanish Jamón is so special? 

Jamón Ibérico is produced in either Spain or Portugal from, black-footed, Iberico pigs. It is more than just another cured meat—it’s an expression of terroir, craftsmanship and sustainable farming practices. ‍

What makes Jamón Iberico Special?

Terroir (pronounced tehr-WAHR) is a French word that refers to the unique combination of environmental factors—climate, soil, geography—that influence the characteristics of agricultural products like wine, coffee, cheese, and cured meats like Jamón Ibérico.

Terroir is what makes Jamón Ibérico different from any other ham in the world—it’s not just the breed of pig but also the land and climate that define it.

It’s a dance between nature and craftsmanship that makes Jamón Ibérico a hidden treasure.

Black-footed Pigs and Acorn Diets 

The pigs used for producing Jamón Iberico are a rare breed of black-footed Iberico pigs from the Iberian Peninsula. Unlike conventional pigs, they have distinct genetics that allow for a unique marbling of fat, giving the meat its characteristic buttery texture and deep, complex flavor. But it’s not just the pig that makes Jamón Ibérico extraordinary—it’s the entire production process.

The best varieties of Jamón Ibérico come from Iberico pigs that roam freely across the dehesa, oak forests found in Spain and Portugal. Here, they feed on a diet of acorns, wild herbs, and grasses, which give the meat its unique, nutty flavor.  This is known as the Montanera Period.
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The Feeding Cycle of Iberico Pig

The Growth Phase

• Weaning and Early Diet:
  Pigs are weaned and fed on cereals, legumes, and grasses to build up body weight and prepare them for the montanera. This happens during their first 10-14 months of life.
• Weight Requirements:
  To enter montanera, pigs must weigh around 200-220 lbs. They are expected to nearly double their weight—reaching up to 350-400 lbs—by the end of the season, all through foraging.

The Montanera Period

The montanera runs from October to February/March, depending on the year and the acorn crop. This is the key moment when Ibérico pigs roam freely in the dehesas of southwestern Spain.

During montanera, the pigs feed exclusively on:

• Acorns (from holm oaks and cork oaks)
• Wild herbs
• Natural grasses

This acorn-rich diet is what gives Jamón Ibérico its nutty, complex flavor and its signature marbling of fat. But it's not just about what they eat—how they live matters just as much. This free-range lifestyle is essential, as the constant movement and foraging help develop the perfect ratio of lean meat to fat, ensuring that signature melt-in-your-mouth texture.

Want to know what sets one jamón apart from another? You can learn more about the labeling and grading process of Jamón Ibérico here.

A Curing Process Like No Other

Once harvested, the legs of Jamón Ibérico are cured between 24 to 48 months—sometimes even longer. The ham is first salted and left to rest, this breaks down the muscle fibers, enhancing both texture and taste. Then, it is hung in curing cellars where it slowly ages.

Unlike commercial hams that rely on artificial preservatives or short curing times, Jamón Ibérico is made with only two ingredients: pork and salt. The result? A delicate, silky, and intense Jamón. 

Jamón Iberico vs. Prosciutto and Jamón Serrano: The Best Spanish Ham

While all three hams—Jamón Ibérico, Prosciutto, and Jamón Serrano—are dry-cured, their differences lie in the breed of pig, diet, and curing process. 

Prosciutto is made in Italy from white domestic pigs. It has a sweeter and milder profile due to its shorter aging period (usually around 12 months). 

Jamón Serrano, also from Spain, comes from standard Duroc or Landrace pigs and is cured for about 12 to 18 months, giving it a firmer texture and a slightly saltier taste. 

Jamón Ibérico is cured for 24 to 48 months, allowing an unparalleled depth of flavor, delicate fat marbling, and a melt-in-your-mouth texture to develop—one that neither Prosciutto nor Jamón Serrano can quite match.

Our Producer: Fermin Iberico

When it comes to authentic Jamón Ibérico, Fermín Ibérico is one of the most renowned producers in Spain. Fermín has been perfecting the craft of Iberian ham for generations. But the traditions behind their craft stretch back even further—rooted in centuries-old curing techniques.

Located in La Alberca, a historic village in the Salamanca region, Fermín follows strict traditional curing methods while embracing modern sustainability practices. Their acorn-fed Ibérico pigs roam freely across expansive pastures, ensuring a rich, nutty flavor that is unparalleled in the world of cured meats.

Fermín was the first producer to export Ibérico ham to the United States, but they still follow the time-honored methods of salting, drying, and aging that have been perfected in the region over hundreds of years.

Each leg of Jamón Ibérico is meticulously aged for up to 48 months, resulting in an exquisitely marbled, melt-in-your-mouth delicacy that embodies the essence of Spanish culinary heritage.

Discover more about Fermín’s legacy and craftsmanship here.

How Chefs Can Use Jamón Ibérico in Their Dishes

Jamón Ibérico is a culinary masterpiece that can enhance a wide variety of dishes.

Simple yet elegant serving ideas:

• Serve thinly sliced with crusty bread and Spanish olive oil.
• Pair with fresh figs, melon, or manchego cheese for a gourmet charcuterie board.

Incorporating it into dishes:

• Sprinkle finely chopped Jamón Ibérico over risottos, scrambled eggs, or pasta for an umami-packed flavor boost.
• Wrap around seafood like scallops or white fish to enhance its delicate sweetness.
• Use it to elevate tapas, croquettes, gourmet sandwiches or charcuterie boards.

No matter how it’s used, Jamón Ibérico adds a layer of luxury and depth that few ingredients can match.

The Art of Jamón, Perfected

From the sun-drenched dehesa of Spain —Jamón Ibérico is more than ham. This rich, nutty, and delicately marbled delicacy is the gold standard of Spanish charcuterie. Elevate your dining experience with the world’s finest ham.

Ready to experience Spain’s finest ham? Order authentic, acorn-fed Jamón Ibérico today and taste the difference. Place your order here.

Discover all of our Ibérico Pork products here.