At jamonypaletilla.com you will find a wide online range of Iberian hams, so you can enjoy the very best quality at your table. Buy online at the best price our products and Iberian hams, and delight in the finest flavour of these Iberian products. Iberian ham is a spectacular and incomparable product, which you can buy at the best prices in our online shop in the simplest possible way.

Buy quality Iberian hams online

Try and enjoy the unrivalled flavour of the finest Iberian hams we have at jamonypaletilla.com, available to our customers in the online shop Jamón y Paletilla. By shopping in our store, you can have our excellent Iberian hams delivered to your home in a practical and straightforward way. We do not only have whole hams and sholulders; we also have sliced Iberian hams for sale in our catalogue, perfectly vacuum-packed, so you can enjoy them quickly and conveniently, and take them anywhere. Our online shop is the best place to buy the finest Iberian hams from the best brands and producers at very good prices. Cinco Jotas, Jamones Benito, Jamones de Beher… the finest Iberian hams at the best price.

The properties of Iberian ham

Iberian hams are food products very rich in protein and amino acids, and are always of high quality. These aspects make them a highly recommended product to include in your diet on a regular, daily basis without any problems. Iberian hams contain vitamins E, B1, B6 and B12, which are highly beneficial for the nervous system and brain function.

Iberian ham is an excellent antioxidant, rich in iron, phosphorus, potassium and zinc. If we compare it with serrano ham, Iberian hams have more calories and less high-quality protein. Iberian ham has more calcium and less sodium, making it more suitable for people who suffer from high blood pressure. In addition, Iberian products are hams with more B vitamins and folic acid.

One of the key factors in determining the quality of an Iberian ham is the amount of fat the ham contains. This fat gives the Iberian ham joint its aroma and flavour. As a general rule, although there can always be exceptions, the larger the joint, the more fat it has.  To tell whether an Iberian ham is of good quality, one trick is to look at the slice. If it has a uniform colour, then we are looking at a good piece of Iberian ham. But if the slice has darker areas and lighter areas, it means the ham has undergone poor curing.

Iberian ham: The delicacy of Spanish gastronomy

Iberian ham is one of the most iconic products in Spanish gastronomy. Its production is based on the Iberian breed, known for its quality and its adaptation to the dehesas. There are different types of Iberian ham, which vary according to the pigs’ diet and rearing method. This article explores the different types, the production process, protected designation of origin labels and more.

Types of Ibérico Ham

Iberian ham is categorised into different types, each reflecting the rearing, feeding and management of Iberian pigs. This classification is essential for understanding the distinctive characteristics of each type and their impact on the flavour and quality of the final product.

Ibérico Cebo Ham

Iberian cebo ham comes from pigs reared under intensive conditions. These animals are fed mainly on feed made from cereals and legumes. This intensive rearing method ensures rapid growth, although their diet limits the flavour and fat quality of the ham. It is a more affordable option, which makes it popular with consumers who want to enjoy an Iberian product without a high cost.

Ibérico Cebo Campo Ham

This type of ham comes from pigs raised in a more natural environment, in dehesas where they can move freely. Although their diet includes feed, the animals also have access to natural resources such as wild grasses. This more varied diet significantly enhances the ham’s sensory profile, giving it a more complex flavour and a middle ground between the accessibility of cebo ham and the excellence of Bellota.

Ibérico Bellota Ham

Acorn-fed Ibérico ham is considered the highest quality within this category. The pigs are fed mainly on acorns and pasture during the montanera period, which runs from October to March. This nutrient-rich diet is crucial, as it not only affects the flavour, but also promotes excellent marbling in the meat. The result is a ham with an exceptionally deep flavour and a distinctive aroma, making it a true delicacy for gourmets.

Iberian Ham Production Process

The production process of Iberian ham is a combination of tradition, genetics and care at every stage. Each phase plays a crucial role in the quality of the final product.

Rearing of the Ibérico Pig

The rearing of Iberian pigs takes place mainly in dehesas, which are ecosystems combining holm oaks and cork oaks. This natural, sustainable environment supports the animals’ development, with a focus on their welfare and health. The Iberian breed is known for its ability to adapt and thrive in these lands, allowing them to move freely and exercise.

Feeding and Its Impact on Flavour

Feeding is fundamental in determining the quality of the ham. During the montanera, which takes place from October to March, the pigs feed on acorns and pasture, essential elements that influence the marbling of fat in the meat. As the pigs consume acorns, the ham’s organoleptic quality increases, delivering a unique flavour and aroma. This natural diet ultimately gives it a distinctive flavour profile, highly prized by gastronomy lovers.

Curing Process

The curing of Iberian ham is a delicate process that can last between 24 and 48 months. After slaughter, the pieces are subjected to a salting process and left to cure under controlled temperature and humidity conditions. The length of this process depends on several factors, such as the type of ham, the weight of each piece and the environmental conditions. During curing, complex flavours and prized characteristics develop, resulting in a final product that reflects the tradition and care involved in its production.

Protected Designations of Origin for Iberian Ham

Protected Designations of Origin are a quality seal that guarantees that Iberian ham complies with specific standards in its production and provenance. These designations not only preserve local traditions, but also assure the consumer of an exceptionally high-quality product.

D.O.P. Jabugo

The Protected Designation of Origin (D.O.P.) Jabugo focuses on ham produced in the Sierra de Aracena, in Huelva. This area is renowned for its dehesas, where Iberian pigs feed on acorns, which gives the ham its unique flavour. Strict regulations ensure that only hams meeting the quality and authenticity standards of this region may carry this designation.

D.O.P. Los Pedroches

Located in the province of Córdoba, the D.O.P. Los Pedroches covers an area renowned for its production of high-quality Iberian ham. This ham is distinguished by its characteristic elongated shape and its organoleptic properties. The tradition and care with which the pigs are raised in these lands guarantee an exceptional final product.

D.O.P. Guijuelo

The D.O.P. Guijuelo, originating from the Salamanca area, is responsible for a significant share of Iberian ham production in Spain. The combination of its cold, dry climate is ideal for the curing process, resulting in a ham with an intense flavour and pronounced aromas. This region is known for preserving traditional production techniques that are passed down from generation to generation.

D.O.P. Dehesa de Extremadura

Covering extensive areas of pastureland in Extremadura, the D.O.P. Dehesa de Extremadura ensures that the pigs feed on acorns and wild grasses in their natural habitat. The quality of the ham produced in this region is highly acclaimed, thanks to the optimum conditions that support both feeding and the curing process. The regulations governing this designation guarantee respect for traditional practices.

Iberian Ham and Its Classification Labels

The labelling system for Iberian ham is essential for guaranteeing the quality and origin of this exquisite product. Below, we set out the different categories that help consumers identify the type of ham they are buying.

White Label

The white label indicates that the ham is cebo Ibérico. These products come from pigs raised under intensive farming conditions and fed mainly on feed based on cereals and legumes. Although the flavour may be acceptable, it does not reach the level of other types of Iberian ham.

Green Label

This label refers to Iberian cebo campo ham. Pigs with this classification have been reared in a more natural environment, such as the dehesa, where they can move freely. Their diet includes both wild grasses and supplementary feed, which improves the quality and flavour of the product.

Red Label

The red label corresponds to Iberian acorn-fed ham, which comes from pigs fed exclusively on acorns and pasture during the montanera. This type of ham is highly prized for its intense flavour, juicy texture and rich marbling, making it a standout product in Spanish gastronomy.

Black Label

The black label is the highest recognition within the Iberian ham classification, indicating that it is 100% acorn-fed Iberian ham, popularly known as 'pata negra. This product is prized for its exceptional quality and flavour, the result of rearing pure-bred Iberian pigs and feeding them on acorns, offering a unique experience in every bite.

Sensory Characteristics of Iberian Ham

The sensory characteristics of Iberian ham are essential to appreciating its quality. These characteristics include its texture, aroma, flavour and quality, which make it a unique delicacy in Spanish gastronomy.

Texture and Aroma

The texture of Iberian ham is one of its defining characteristics. It is distinguished by its juicy meat, well marbled with fat, which contributes to its tenderness and means it melts easily in the mouth. When touched, it should feel suitably firm; it should not be excessively soft or hard. This combination of sensory qualities results in a pleasant eating experience.

Aroma is another crucial aspect that reflects the quality of the product. A good Iberian ham has an intense aroma, which may evoke notes of nuts and a slight smoky touch. This fragrance develops during the curing process, where it is enhanced by the quality of the raw material and the environmental conditions. The nose is able to detect these subtleties, providing a multi-layered experience when enjoying this delicacy.

Taste and Quality

The flavour of Iberian ham is, without doubt, its most outstanding attribute. It is characterised by a rich, complex profile, with a perfect balance of salty, sweet and umami notes. This nuance is due to the pig’s diet, which includes acorns and pasture during the fattening process. The intramuscular fat content not only contributes to the texture, but also enriches the flavour profile.

The quality of an Iberian ham can be measured by its sustainability, the pigs’ diet and the curing time. The highest-quality hams, such as 100% acorn-fed Ibérico, have a distinctive flavour that leaves a lasting impression on the palate. Every bite invites you to reflect on its origin, its production and the dedication behind its making.

Tips for Buying and Storing Iberian Ham

Buying and storing Iberian ham are essential to enjoying its quality and flavour to the full. Below are the key recommendations to help you choose the best product and store it correctly.

How to Choose the Best Ham

When choosing an Iberian ham, it is essential to pay attention to various factors that guarantee its quality:

• Visual Appearance:A good ham should have an intense red colour and a natural sheen. The fat should be yellow in colour, which indicates that the pig has been properly fed.
• Texture and Firmness:The meat should feel firm to the touch. When pressed lightly, it should return to its original shape, indicating freshness.
• Aroma:A quality ham should give off an intense, pleasant aroma that awakens the appetite.
• Labelling:Checking the labels is vital. They indicate the type of ham (cebo, cebo campo, bellota or pata negra) and the respective protected designation of origin names.

Store in a Cool Place

Once purchased, the way the ham is stored will affect its quality. The following tips are essential:

• Temperature:The ham should be kept in a cool place, away from direct light and at a stable temperature. The ideal temperature is between 15 and 20 degrees Celsius.
• Placement:Hanging the ham in a suitable stand allows air to circulate, helping to prevent it from drying out excessively.
• Coating:The exposed part of the ham should be covered with a clean, damp cloth, which helps to maintain the necessary moisture.

By following these tips, you can enjoy a quality Iberian ham in optimum condition for as long as possible.

Consumption of Iberian Ham

The enjoyment of Iberian ham is a truly sensory experience, allowing you to savour its unique flavour and aroma nuances. The way it is served and carved plays a crucial role in appreciating this delicacy.

Best Way to Enjoy

The temperature at which ham is served is essential to bring out its flavour. It is recommended to enjoy it at room temperature, so it is advisable to take it out of the fridge at least one hour before serving. This allows the ham’s natural oils to be released, enhancing the tasting experience.

Ham Cutting: Hand-Carved and Sliced

The carving of Iberian ham is a technique that affects not only its presentation, but also its flavour. Below, we outline the most suitable methods for carving it:

• Hand-carved

  Hand carving is the traditional method that ensures each slice retains the integrity of the whole piece. Using a well-sharpened ham knife is essential. This method allows you to control the thickness of each slice, which should be as thin as possible to bring out the flavour.

• Sliced

  Sliced refers to the process of cutting the piece into thin slices. It is important that the slices are uniform so that all diners enjoy the same pleasure when tasting it. This method is widely used when ready-prepared trays of ham are offered.

A proper cut and an appropriate presentation are key to a complete sensory experience. The choice of cutting method will depend on the type of event and the number of guests.

Iberian Ham in the Current Market

Iberian ham has established itself as a gourmet product in today’s markets, winning admirers both nationally and internationally. Its quality, tradition and rich depth of flavour make it unique in the food sector.

Offers and Promotions

In commercial terms, Iberian ham is presented as a luxury item that is often the subject of offers and promotions, especially during festive periods and special occasions. Consumers can find a range of options that allow them to access high-quality products at more competitive prices.

• Discounts in specialist shops.
• Promotions on online sales platforms.
• Promotional packs including different types of ham.
• Special offers during food fairs and local markets.

Buy Ibérico Ham Online

Buying Iberian ham through digital platforms has become increasingly popular. This option not only offers convenience, but also access to a wide range of products from different regions of Spain.

The purchasing process is straightforward and allows users to compare prices and varieties. When buying Iberian ham online, it is essential to take certain factors into account, such as:

• Verification of quality certifications and protected designation of origin.
• Read reviews from other customers to ensure the seller’s reliability.
• Check the product’s delivery and storage conditions.
• Explore secure payment options that protect personal information.

With the rise of e-commerce, buying quality Iberian ham has become an accessible experience, supported by a wide range of offers that showcase Spain’s gastronomic culture.