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. In fact, if you buy a ham that does not explicitly state that it is additive-free, it is likely to contain a range of preservatives, colourants and even flavour enhancers. 


We share the real concerns around the chemical additives that are widely used in Jamon production and believe there must be a better way. Not only do these additives come with associated health risks but they are completely unnecessary when high quality, traditional production methods are used. Our experience shows that products that don’t rely on these additives are simply better and therefore all of our products are additive-free.


We only work with producers who use traditional production methods to dry cure meat. These traditional methods have been perfected over generations and require strict hygiene standards and a longer maturation period to deliver a 100% natural product. The modern practices that have been introduced such as chemical additives, artificial driers and dyes are completely unnecessary and are simply a shortcut to maximise profit.


The easiest way to differentiate between a quality ham and a mass-produced version is through the ingredients. Quality ham should only include two ingredients: Pork and Salt. Lower quality, mass-produced hams are often artificially dried and chemical additives, preservatives and colourants are used. If they have been, these will be listed in the ingredients. Look out for any type of nitrites or nitrates or references to e-numbers such as E-250 (sodium nitrite) and E-252 (potassium nitrate).