What is the main difference between mass-produced jamons, often available on the UK market, and quality jamons, which mostly remain available in Spain? 

ACCELERATION OF THE MATURATION IN AIR-CONDITIONED WAREHOUSES

The mass producers of jamons use air-conditioned warehouses in which they can speed up the maturation of the jamons (up to twice ). The result of this process is a product, which lacks any depth of mature taste and usually is also too hard.

Traditional producers, on the other hand, claim that the basis of a high quality jamon are formed with time. Only the slow natural ripening process in fresh air can result in an intense and lasting taste of the best quality jamon. 

USE OF CHEMICAL DYES AND CHEMICAL ADDITIVES ACCELERATING MATURATION

Quality jamon should always contain only meat and salt. However, the maturation of mass produced jamons in air-conditioned warehouses is accelerated by chemical additives, especially the dangerous preservatives sodium nitrite (E-250) and potassium nitrate (E-252) - carcinogenic substances.

Check out the label of any ham in a supermarket and you will be surprised what ingredients ( except meat and salt) you will find in a nice packaged product. 

POOR FEEDING AND SUPER INTENSIVE BREEDING

90% of jamon production comes from super-intensive farms with poor welfare conditions and low-quality feed. This results in creating products with bad odor and low fat infiltration.

OUR VIEW

We share the real concerns around the chemical additives that are widely used in Jamon production and only work with producers who use traditional production methods to dry cure meat and also look after their animals well. All of our products are 100% natural and additive-free.