When it comes to the world famous “Jamón Ibérico de Bellota”, suddenly even non-foodies start sniffing its exquisite aroma, cherishing its beautiful marbling and letting it gently melt on their tongue… What an experience and what a pleasure!! So no, not all cold cuts are the same.
The ham is actually that rooted into Spanish culture, that even vegetarians might occasionally give into one slice or another. And difficult it is to avoid in our cuisine, since it adds so much flavor to any dish you might think of: on top of a fried egg and potato, with some fresh artichokes or porra soup. Delicious!
But the best way to discover and enjoy all of its unique and highly appreciated features is to simply eat it without anything- no bread, no nothing. Paired with a good wine, of course.
So that’s why we want to show you in this “Ultimate Iberian Ham Guide” what is important to know about our ham and what you need to look for to get the real deal.
The first thing to bear in mind is that Iberico ham is not serrano ham. Apart from the obvious difference in price, the former is a unique breed from the Iberian peninsula while the latter can be a non-Iberico pig breed. The guys from jamonprive have a good article explaining the main differences. Check out this great serrano ham they sell if you’re interested in buying one.