JAMÓN
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
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
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.