HAM

Specials

HAM

Iberico and Serrano Ham

We have the best Jamon Iberico and Jamon Serrano imported from Spain CINCO JOTAS (5J), Fermin, Redondo Iglesias and also Jamon Serrano Doña Juana Made in USA. The ham has become an essential food product within the so-called "Mediterranean diet", the Iberian ham has a characteristic taste and smell that give the acorns...

Iberico and Serrano Ham

We have the best Jamon Iberico and Jamon Serrano imported from Spain CINCO JOTAS (5J), Fermin, Redondo Iglesias and also Jamon Serrano Doña Juana Made in USA. The ham has become an essential food product within the so-called "Mediterranean diet", the Iberian ham has a characteristic taste and smell that give the acorns almost sweet, and their properties are of an estimated quality for health.

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Spanish Ham

Iberian ham and ham, appearances deceive

Although it could be thought that we are talking about two very similar products, because ultimately the leg of the pig is raw material of both, the small and not so small nuances that we find in relation to the origin of the pig, its breed, the food received or the type of curing, give rise, in this case, to large differences between Iberian ham and Serrano ham, which are translated, ultimately, into aromas, colors, flavors and textures particular and differentiated.

Iberian ham: the Iberian pigs, their feeding in freedom is the key.

The ham has become an essential food product within the so-called "Mediterranean diet", the Iberian ham has a characteristic taste and smell that give the acorns almost sweet, and their properties are of an estimated quality for health. The consumption of Iberian ham provides oleic acid, which is extremely beneficial to combat cardiovascular diseases and unsaturated fats.

The Iberian Ham comes from the Iberian pig, a unique breed in the world. This breed of pigs is bred in the Iberian Peninsula, in the Dehesas of the Southwest. They are pigs that live in freedom in their own ecosystem, the Spanish "Dehesa": a forest composed of oaks and cork oaks. This freedom allows them to go from one place to another, making a great physical effort which produces the fat that is formed, infiltrates the meat of the hams thus obtaining a juicier ham and exquisite aroma and flavor.

Serrano Ham

When speaking of the Serrano ham, we refer to non-Iberian animals that have been raised in an intensive regime and fed with feed throughout the fattening period, so the meat that is obtained from them does not come close even a bit, in terms of organoleptic qualities, to that obtained by Iberian pigs fed in the dehesa.

Although within the Serrano hams we find different qualities based on time and the healing process: from cellar, reserve and great reserve. The term "serrano" specifically refers to the drying process of hams in a cold and dry climate such as we find in the mountains.