Serrano ham: tradition and popular flavor
Serrano ham is the most common and traditional in Spain. It comes from white pigs (non-Iberian) and is cured in natural drying rooms located, as the name suggests, in mountain areas where the cold, dry air is perfect for the process.
Its flavor is intense, with a balanced saltiness and a firm texture. It’s ideal for everyday use—perfect for breakfast with tomato bread or to complete a charcuterie board. It’s the classic ham you’ll find in every Spanish household.
Iberian ham: the jewel of the dehesa
Iberian ham comes from a native breed of the Iberian Peninsula: the Iberian pig. This unique breed can infiltrate fat into its muscle, resulting in a ham with a soft, juicy texture and a complex, nuanced flavor.
Among Iberian hams, there are several categories depending on the pig’s diet and breeding method:
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Iberian Cebo Ham: the pigs are fed cereals and legumes on farms. It offers excellent value for money, with a balanced flavor and pleasant texture.
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Iberian Cebo de Campo Ham: the pigs spend part of the year outdoors, combining feed with natural herbs and roots.
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Iberian Bellota Ham: the highest quality ham. The pigs graze freely in the dehesa and feed mainly on acorns, giving the ham sweet notes, smoothness, and that characteristic shine in the fat.
If you’re looking for a high-quality Iberian ham full of flavor, we recommend the Legado El Pozo Iberian Cebo Ham (approx. 8 kg), a perfect option for those who want to enjoy an authentic Iberian ham with ease.
Ham or shoulder: which to choose?
One of the most common questions is the difference between ham and shoulder (paleta). Although both come from the same animal, their size, flavor, and texture differ.
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Ham comes from the pig’s hind legs. It’s larger (between 7 and 9 kg) and cured for a longer period, resulting in a deep, lasting flavor.
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Shoulder comes from the front legs. It’s smaller (between 4 and 5 kg), with juicier meat and a slightly more intense flavor due to its smaller size and higher fat content.
Both are excellent choices, and the decision depends on your taste and how many people will enjoy it. If you prefer a more manageable option without giving up Iberian flavor, you’ll love the Legado Oro Iberian Cebo Shoulder (approx. 4.5 kg), ideal for sharing with family and friends.
Curing and aroma: the secret of time
The curing process is key to achieving quality ham. In the case of Serrano ham, it usually lasts between 9 and 18 months. For Iberian ham, the time extends to 24 or even 36 months, depending on the category.
During this time, the meat loses moisture and gains flavor concentration. The fat slowly melts, penetrating the muscle fibers and giving that silky texture that makes a slice of good ham melt in your mouth.
How to enjoy ham like in Spain
Although ham can be eaten in many ways, here are some tips to enjoy it like a true expert:
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Always slice it at room temperature so the fat melts and the flavor intensifies.
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Use a long, flexible ham knife and cut thin, almost transparent slices.
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Pair it with bread and a good Spanish wine, or even with cava or manzanilla to relive the best Spanish tapas traditions.
And if you’re living outside Spain, don’t worry: at YourSpanishCorner.com we ship hams and shoulders all across Europe, with secure packaging and optimal preservation to ensure you receive the product in perfect condition.
Ham: a piece of Spain that travels with you
For many expatriates, opening a ham is more than enjoying a delicacy—it’s a way to return, even for a moment, to the family table. Every slice holds a memory, a story, and a flavor that connects us to who we are.
Whether it’s a traditional Serrano ham or an Iberian Cebo ham like those from Legado El Pozo, having one at home is a delicious way to keep traditions alive and share the most authentic essence of Spanish cuisine with foreign friends.
Discover all types of ham available at YourSpanishCorner.com and receive at home, wherever you are, a product that perfectly captures the best of Spain.