Thinly sliced cured Iberian Ham made from black Iberian pigs, raised freely in the countryside and fed with acorns and other natural resource.
Salty, fatty, melts in your mouth – these are just a few ways to describe the Jamón ibérico. But you can’t understand it until you have tasted it.
Quick facts about Jamón ibérico
- Also known as: Iberian Ham
- Definition: Jamón ibérico is a Spanish tapa made up of thinly sliced Iberian Ham, usually cut by hand from the whole leg, served at room temperature and known for rich and nutty flavours.
- Where we ate it: we had this in multiple cities in Spain, but the best was at Restaurante La Cepa, in Donostia / San Sebastián.
- Context: one of the most popular tapas among locals
- Served: at room temperature
- Texture: delicate
- Flavour: rich, savoury, nutty
- Types:
- Depending on the purity of the pigs’ breed, there can be Jamón 100% Iberian, 75% or 50% Iberian.
- Depending on the pigs’ diet, there can be
- Jamón ibérico de bellota (acorn-fed, highest grade), Since acorn production is limited, it is almost exclusively dedicated to purebred Iberian pigs.
- Jamón ibérico de cebo de campo (free-range, grain-fed),
- Jamón ibérico de cebo (farm-fed, usually using the 50% Iberian pig).
- Pronunciation: hah-MOHN ee-BEH-ree-koh
- One-line verdict: Jamón ibérico is Spain’s most famous cold cut tapa, best for people who love prosciutto or anything cured pork. Order it if you want savory, rich and nutty flavors.
Why it’s worth ordering
Because it’s delicious! But don’t take our word for it; that’s why the locals love it and why it’s become so popular around the world.
And because it goes so well with other tapas like pan con tomate, tortilla de patatas or tabla de quesos.
Taste and texture
Reading about it and watching videos can get you so far until your tastebuds have to tell you if you like Jamón ibérico. We can tell you it can hold its own compared to the Italian Prosciutto; it has its distinct flavour and texture.
Its savory flavour comes through right away. As you eat it, it melts in your mouth because it’s so thin. Then you’re left with this slightly fatty, nutty, almost sweet taste. Sometimes you get a hint of parmesan or mushrooms. You’ll want another piece to get a better sense of it. Next thing you know, the plate you’re sharing with friends and family is empty.
As for the texture, Jamón ibérico has a bite to it, while being soft and delicate.
When and how to eat Jamón ibérico
You can get it on its own as an appetizer, with bread sticks. Or as a tapa, along with other small plates – mix and match. Jamón ibérico is great for breakfast or snack with pan con tomate or on a tostada with olive oil. You can even get it for lunch in combination with eggs and fries in Huevos rotos con Jamón ibérico.
How to order it
Menus usually list Jamón ibérico in 3 sizes: ración (portion), media ración (half a portion) and tapa (small serving). Depending on how many people are with you, you’d choose a how much Jamón you’d like to order:
- If you mix with other tapas: “Una tapa de Jamón, por favor”
- For 2 people, as an appetizer: “Media ración de Jamón”
- For +4 people, with other appetizers: “Una ración de Jamón”
Watch it
Quick decision guide
You’ll like it if: you like prosciutto and other cured meats.
If you want something similar: Lomo ibérico, Cecina, Salchichon ibérico.
Frequently asked questions
Jamón ibérico is cured Iberian Ham thinly sliced by hand. It’s made from black Iberian pigs, raised freely in the countryside and fed with acorns and other natural resources
No, there are many differences between the two. Jamón serrano is made from white pigs, it takes less time to be cured and has no fat infiltration into the muscle compared to the Jamón ibérico.
No, it varies based on the purity of the pigs’ breed, their diet and the producers curation conditions.
