Our Spanish ham portfolio includes both Serrano and Ibérico ham, available in every cut (whole hams, sliced, lomo, chorizo…).
We represent some of the very few Spanish companies authorized to export ham to China and Singapore.
Types of Cured Spanish Ham
There are basically two different types of cured hams in Spain, jamón serrano and jamón ibérico.
Jamón Serrano – There are almost 2,000 producers of Serrano ham in Spain, and comprises about 90% of Spain’s annual ham production. Serrano ham is made from several different breeds of white pigs, such as Duroc, Landrace or Large White. They are fed mainly cereals and cured from 7 to 16 months.
Jamón Ibérico – This ham is made only from the Iberian pig. The curing process lasts from 14 to 36 months. These hams are labeled according to the pigs’ diet, with an acorn diet being most desirable:
- The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas), and eat only acorns during this last period. The exercise and diet have a significant impact on the flavor of the meat; the ham is cured for 36 months.
- The other type is called jamón ibérico de cebo, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months.
Hams from Spain are commonly offered in the following cuts, whether made from Ibérico pigs or others.
- Bone-in and Boneless Whole Hams (back legs)
- Bone-in and Boneless Paletas (shoulders)
- Sliced ham (loncheados)
- Lomos (cured pork loins)
- Chorizo and Salchichón (sausages)