DETAILED CUTTING GUIDE - JAMON (LEG)

DETAILED CUTTING GUIDE - JAMON (LEG)

A LONG FLEXIBLE KNIFE - JAMONERO

This specialist knife is designed exclusively for slicing wafer-thin, translucent slices of meat and is an essential tool that you will probably not have at home. 

paleta serrano or iberico

DETAILED CUTTING GUIDE - PALETA (SHOULDER)

A LONG FLEXIBLE KNIFE - JAMONERO

This specialist knife is designed exclusively for slicing wafer-thin, translucent slices of meat and is an essential tool that you will probably not have at home. 

 

how is jamon made

HOW JAMON IS MADE

Jamón is the Spanish word for ham but usually refers to dry-cured ham produced within the Iberian peninsula (a mountainous region that cuts across Spain and into Portugal). Jamón shares similarities with other continental dry-cured meats such as Italian prosciutto or Portuguese presunto but it is typically cured for longer (up to 36 months). Jamon is rightly considered a gourmet delicacy and a flagship of Spanish cuisine.
types of jamon

HAM BUYING GUIDE

Choosing a ham is a very personal experience like choosing a bottle of wine and there are several things to consider. No one-size-fits-all and to help you through this process, we have produced this guide and created a series of useful articles within the Knowledge section of our website.
SERRANO HAM

SERRANO HAM

Serrano comes from the Spanish word Sierra (or Mountain) as traditionally, fresh hams are cured in mountainous areas with moderate climates. Serrano ham is one of Spain's most popular delicacies and has acquired a worldwide reputation for quality.
dehesa

IBERICO HAM

Iberico ham is truly special, only 10% of total Jamon production is made from the Iberian pig. This together with its special organoleptic qualities makes Iberico ham highly sought after and expensive.
SERRANO VS IBERICO

SERRANO VS IBERICO

Spain produces some of the best ham products in the world and is understandably proud of the Iberian pig which is specially bred to produce the finest ham.
THE DEHESA

THE DEHESA

The Dehesa is an Oak forest derived from the Mediterranean forest ecosystem containing at least 10 trees per hectare (10,000 sq meters). These Oaks are protected and pruned to produce acorns, which the famous black Iberian pigs graze on during the acorn season (Montanera) which lasts from September through to March. 
Spanish vs Italian ham

SPANISH VS ITALIAN HAM

One characteristic of the Roman Empire was their ability to take the techniques they found across their empire and assimilate them into their own culture - Spanish ham production was no exception.
maestro cortador

CUTTING GUIDE

Gourmet ham tastes best when it is freshly sliced and getting started is easier than you think. 

To help you master the basics, we have produced two cutting 12-page guides - one for a whole leg (Jamon) and one for a whole shoulder (Paleta).

CHEMICAL ADDITIVES

CHEMICAL ADDITIVES

Spanish ham exports are increasingly dominated by large producers that rely on modern techniques where the ham is artificially dried, and chemical additives such as nitrites and nitrates are widely used
HEALTH & NUTRITION

HEALTH & NUTRITION

Naturally produced dry-cured ham contains lots of healthy unsaturated fats, proteins, vitamins and minerals and can be eaten as part of a healthy Mediterranean diet.