Iberian Ham

What is Jamón Ibérico (Iberian Ham) and Jamón Ibérico de Bellota ?

Iberian ham is a piece of cured meat from pigs originating in Spain. The difference between the rest of the pigs and the Iberian pigs is in their intense and juicy flavor. Iberian ham meat is highly coveted among gourmets and chefs around the world since it is a lean meat high in proteins of high biological value and provides a large amount of nutrients and vitamins essential for the proper functioning of our body. Another important part of Iberian ham lies in the curing of the meat, a process perfected over generations to enhance its flavor to unmatched levels.


At La Casa del Jamón we are specialized in Iberian ham. We have the best brands of Iberian hams in Spain. Thousands of satisfied customers and more than 30 years of experience in the world of high-quality ham support us. We select the best Iberian hams directly from the reference suppliers to take them to your home quickly and safely.

Iberian Ham Online

In our online store you have different qualities at your disposal when selecting your ham, from 100% acorn-fed Iberico ham with Denomination of Origin Jabugo (also called Summum) to Iberian cebo ham. You will have the option to select the weight you prefer among those available, and other options such as slicing and vacuum packaging of the piece, boneless or the cut started.

The preferred option to consume the Iberian ham is cutted by knife, into slices that should not be too long, about 4 to 10 centimeters, to put them in the mouth and taste them one by one. To do this, they must be cut very thin with a ham knife that, when used well, leaves the slices perfect for consumption. The preparation of the ham dishes, with them arranged one on top of the other so that they can be taken with the fingers one by one, requires extra time in addition to slicing the piece itself. All this, together with the knowledge of the anatomy of the ham and its parts, makes slicing a piece a complicated task that requires a lot of dedication and experience.

About the started cut: it is a service that we offer free of charge for several reasons, among them so that you can continue cutting your ham in the ideal way. The first cut of the ham is very important to cut the ham slices properly, with the perfect length and path; get the most out of the ham and thus make the most of the amount of sliced ​​ham that can be consumed.

The boning of a piece is carried out in the three main parts of a ham so that it can be inserted into a cutting machine and thus be able to slice it that way. We offer this boning service because we understand that for a restaurant or hostelry bussiness it may be essential to cut it this way, although we will always recommend consuming this food sliced ​​by hand, which is how it tastes best.

The seal color regulation

As of Royal Decree 4/2014, of January 10, both Iberian hams and Iberian shoulders must be identified with a seal that distinguishes them according to breed and diet:

  • Black seal: hams that come from 100% Iberian pigs raised in freedom in the pastures and fed on natural pastures, aromatic herbs and acorns.
  • Red seal: hams that come from crossbred pigs, so they are not 100% Iberian, raised in freedom in the dehesas and fed on natural pastures, aromatic herbs and acorns.
  • Green seal: the pigs are fed with fodder, cereals and legumes and that can be supplemented with natural pastures. We can find them 100%, 75%, 50% Iberian.
  • White seal: they come from pigs fed with compound feed and raised in stables or feedlots, in an intensive regime.

What is the Denomination of Origin?

According to Regulation (CE) 1151/2012 of the European Parliament and of the Council, of November 21, 2012, on the quality regimes of agricultural and food products, DO in ham is defined as the name with which a product from from a certain area that provides a quality and characteristics that are typical of that environment to the Iberian ham.

In Spain there are currently 4 DOs for Iberian ham: Jabugo, from Extremadura, Guijuelo and Los Pedroches. Each one with its own characteristics granted by its geographical area.

How many ham is obtained after the ham cut?

It is common for many of our customers to have doubts regarding the performance/output of an Iberian ham, or the number of 100-gram or 200-gram packets that can be obtained after slicing a piece of this quality with a knife. Not all hams are the same: after slicing properly, it is estimated that 35-40% of the original weight is a good measure to get an idea of ​​the performance of an Iberico ham.

From a ham of about 7 kilograms, you can get from 25 to 28 envelopes of 100 grams of sliced ​​ham, including what they call "trimmings": that part of the ham that is a little tougher and cannot be sliced, so which is delivered in "remnants" for culinary use. The most common is that this part is cut into cubes that can be included in many dishes as an additional protein and, of course, flavor contribution.

Buy cheap Iberian hams

You can choose between the Iberian cebo hams for a cheaper product that does not detract from its quality. The field-fed ham, although raised in the wild for most of its life, has been fed with feed, which makes it easier to rear and the product is cheaper. It takes less time to cure, which lowers its price a little more.

Even in the highest-end hams, 100% Iberian acorn-fed hams, we try to give a competitive price. We prepare personalized budgets for business gifts, and we publish offers of ham and gourmet products on our networks and on this website. We ship your ham to the entire Iberian Peninsula for free, and to the rest of Europe at a low price - check our shipping conditions.

Consume a healthy and handmade product

The nutritional properties of Iberian ham have been amply demonstrated. Protects against cardiovascular diseases, as it contains quality unsaturated fats with a high concentration of oleic acid. It provides more protein than most meats, hardly contains carbohydrates and is a source of B vitamins, as well as beneficial minerals such as zinc, magnesium, calcium... The star of our gastronomy, which also contributes to a balanced diet.

How to start an Iberian ham

To start an Iberian ham, you can start it as you like, but we advise you to start with the mallet (the juiciest part of the ham if we put the hoof up). It is important to take into account that Iberian ham, as it has a greater amount of fat compared to Serrano ham, but to maintain balance during the cut, it is easier to start where we mentioned. As a note, it is interesting to remember that a good Iberico ham is much better used if we have notions about the cut. If you need it, we have a ham cutting course in our courses section.

How to preserve Iberian ham

The conservation of Iberian ham can be divided into 3 options that will depend on the state in which it is found:

Closed ham: The best option to preserve a ham that is not yet open is to hang it in a place where it does not get direct sunlight, if possible at a temperature between 16 and 28 ºC.

Started ham: To preserve the ham once it is open, we will preserve it in 2 ways. If we consume it regularly, we can use transparent film paper if we live in coastal areas since humidity will be a determining factor for the ham to spoil. In drier climates, we can use a cotton cloth.

The best option to preserve the Iberico ham of all is to cover the open part with a layer of bacon and then include a transparent film paper to protect the uncovered area. It is important to clarify that the slice of bacon that covers the piece of Iberian ham is bacon without traces of the outside (fresh bacon without the rind) in this way our leg will last much longer in optimal conditions.

Sliced ​​ham: The best way to preserve sliced ​​ham is to vacuum pack it. For this we have a service of slicing and packaging in 100 gr. or 200 gr. It is important to clarify that if the envelope is already open, the best thing to do is keep it at room temperature and not store it in the fridge.

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