Types of ham

  • Iberian ham

    Iberian ham

    Find out all there is to know about Iberian ham: the undisputed king of Spanish ham

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  • Duroc ham

    Duroc ham

    Find out all there is to know about Duroc ham: succulent texture with an intense flavour

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  • Serrano ham

    Serrano ham

    Find out all there is to know about Serrano ham: smooth flavour and low in fat

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Iberian ham

Iberian ham

Iberian ham, the undisputed king of Spanish hams, is produced from Iberian pigs. This unique breed has an intense flavour which is able to penetrate the fat of the meat in a perfectly balanced way. This is why every slice of Iberian ham is marbled with fine red and white lines, and it melts between your fingers and on your tongue with an aroma of dried fruits and olive oil and a deep, intense flavour, full of different nuances: truly to die for.

Discover the varieties of Iberian ham

  • 100% Iberian acorn-fed pigs

    100% Iberian acorn-fed pigs

    Rearing: Eree to roam in Iberian pastures
    Diet: Acorns and wild plants in the fields
    Genetics: 100% Iberian breed (mother and father 100% Iberian)
    Curing time: over 36 months
  • 50-75% Iberian breed acorn-fed pigs

    50-75% Iberian breed acorn-fed pigs

    Rearing: Free to roam in Iberian pastures
    Diet: Acorns and wild plants in the fields
    Genetics: 50% Iberian breed (mother 100% Iberian and father 100% Duroc), 75% Iberian breed (mother 100% Iberian and father 50% Iberian)
    Curing time: over 36 months
  • Iberian pasture-raised pigs

    Iberian pasture-raised pigs

    Rearing: On Iberian farms with outdoor access
    Diet: Cereal and legume-based animal feed and plants from the fields
    Genetics: 50% Iberian breed (mother 100% Iberian and father 100% Duroc), 75% Iberian breed (mother 100% Iberian and father 50% Iberian), 100% Iberian breed (mother and father 100% Iberian)
    Curing time: over 24 months
  • Iberian pigs

    Iberian pigs

    Rearing: On Iberian farms
    Diet: Cereal and legume-based animal feed
    Genetics: 50% Iberian breed (mother 100% Iberian and father 100% Duroc), 75% Iberian breed (mother 100% Iberian and father 50% Iberian), 100% Iberian breed (mother and father 100% Iberian)
    Curing time: over 24 months

Duroc ham

Duroc ham

Duroc pigs are an increasingly popular breed in the production of ham, thanks to the fat present in their muscles which traces fine white lines in the meat.
For this reason, every slice of Duroc ham glimmers with ruby red and creamy white colours, with an aroma and flavour that are sweet, intense and full of nuances. The perfect ham.
Curing time: over 15 months

Serrano ham

Serrano ham

Serrano ham is produced from white pigs, usually the Piétrain and Landrace breeds. This ham is smooth, healthy and low in fat (any fat it contains can be easily removed since it is not mixed with the meat as in the Iberian and Duroc varieties), making it a perfect part of a healthy daily diet.
Curing time: over 7 months