Tag · Black 01
100 % Iberian bellota
Pure-bred Iberian pig fattened on acorns during the montanera.
From €430.00
Iberico guide
01 Carving by hand: a thin slice, almost translucent.
Everything you need to know to choose, serve and store your Iberian ham.
Chapter I
The tag
The tag
The ranges
In Spain, the Iberian quality standard (Real Decreto 4/2014) classifies products by the pig’s breed and diet. Every certified ham and shoulder carries a coloured tag:
Tag · Red 02
Iberian bellota
50 or 75% Iberian pig, fattened on acorns.
From €381.00
Tag · Green 03
Iberian cebo de campo
Iberian pig raised outdoors, fed on natural pasture and cereals.
From €269.00
Outside the classification 04
Plata Negra
Plata Negra refers to pigs raised extensively on grass and natural cereals. It is not part of the official classification, but offers excellent value for money.
From €170.00
Chapter II
The cut
The cut
Ham or shoulder?
Ham (jamón)
The hind leg, 7 to 9.5 kg. Longer curing, more meat, wider slices and a rounder flavour.
Shoulder (paleta)
The foreleg, 4.5 to 6.5 kg. More marbled and intense, it is finished sooner: ideal for a small household.
Chapter III
At the table
At the table
Carving and serving
- i.
Never serve ham straight from the fridge: when cold, the fat is hard and the aromas stay closed.
- ii.
Carve just before serving, with a long, flexible knife: thin, small slices with a little fat.
- iii.
If you carve in advance, cover the plate with cling film; if it goes in the fridge, take it out 20 minutes before serving.
- iv.
Bellota fat melts at around 24–25 °C. When it turns glossy and translucent, it is the perfect moment.
Our advice
- 24–25 °C
- Bellota fat melts: it turns glossy and translucent.
- 20 min
- Out of the fridge before serving the slices.
Chapter IV
At home
At home
Storing a whole leg
Our advice
- 15–20 °C
- A cool, dry place, away from light.
- Keep the ham in a cool, dry place (15 – 20 °C), away from light, on its stand or hanging.
- Once started, cover the cut surface with a thin layer of its own fat or a clean cloth so that it does not dry out.
- Start with the widest part (the “maza”) if you will eat it quickly, or with the “contramaza” if it needs to last several weeks.
- Slices carved in advance keep in the fridge, covered and away from light.
PairingsA well-chilled fino or manzanilla, a light red wine, a lager… or simply good bread. Iberian ham needs little else.