Pairing tips

The sharp and punchy nature of these wines, with a rounded body and finish, envelope and blend the texture of the ham, emphasising the strong feelings it awakens. This could be considered the ideal combination.

Aged sparkling wines, with a dry and proud character, represent an interesting contrast for the taste buds, blending the texture of the fat and strengthening the flavour of the ham.

Red wines have long been considered the perfect complement to ham. Whilst young reds provide tannins which strengthen the contrast in textures and bring out all the flavour of the meat, The Reserva and Gran Reserva compete with the ham equally, generating two experiences of haute cuisine at the same time. Vintage wines do not make such a good complement since they may be too harsh and not combine well with the ham.

Lightly (not excessively) oaked white wines combine well with medium-cured hams that are smooth on the palate, such as Serrano or Duroc.

With fresh and hoppy beers. Bitter and aromatic beers, which are not overly dense or sweet, refresh and clean the palate, preparing it to relive the smooth and velvety texture of the ham each time you eat a slice.

Sweet fruits (such as melon or pear), or slightly acidic and refreshing fruits (such as orange and pineapple) which strengthen the properties of the ham and blend and boost its texture and flavour.

Add depth of flavour and body to cold pumpkin, melon, vichyssoise, salmorejo soups etc. and to salads with dry fruits, cheeses, etc.

Such as regañás or picos camperos breadsticks, which serve as a base to balance the fat, placing the spotlight entirely on the flavour of the ham (particularly Iberian ham).

The oil and tomato provide smoothness, flavour and freshness to Serrano ham, strengthening the flavours and balancing the saltiness of the meat.