Jamón Ibérico

Jamón Ibérico is a type of cured ham that is typically produced in Spain. The ham is made from the Iberian pig, which is a native breed of pig that is found in Spain and Portugal. The Iberian pig is known for its high quality of meat, which is why Jamón Ibérico is considered to be a premium product.


  • 1 whole Iberian pig
  • Sea salt
  • Garlic
  • Bay leaves
  • Black peppercorns
  • Olive oil


1. The first step is to cure the ham. This is done by covering the ham in a mixture of salt, garlic, bay leaves, and black peppercorns. The ham is then left to cure for a period of time, typically between 3 and 6 months.

2. Once the ham has cured, it is then washed and dried.

3. The ham is then placed in a cool, dry place to age. This process can take up to 2 years.

4. Once the ham has aged, it is then ready to be eaten. Jamón Ibérico can be served sliced and uncooked, or it can be cooked and served as part of a dish.

Potential changes & improvements

The curing process is the most important part of making Jamón Ibérico, and it is important to follow the traditional methods in order to produce a high quality product. However, there are some potential changes and improvements that could be made to the process.

For example, some producers now use a vacuum sealed bag to cure the ham, which is said to result in a more evenly cured product. Additionally, some producers are now using a dry-curing method, which uses a mixture of salt, sugar, and spices, and is said to result in a more flavourful ham.

What other food it works well with

Jamón Ibérico pairs well with a variety of other foods. It can be served as a simple appetizer with bread and cheese, or it can be used as an ingredient in a dish. It goes well with pasta, rice, potatoes, and vegetables. It can also be used in a sandwich or wrap.

Common Mistakes

One of the most common mistakes when making Jamón Ibérico is not curing the ham for long enough. The curing process is crucial in order to develop the flavour and texture of the ham, and if it is not cured for long enough, the results will be disappointing.

Another common mistake is not allowing the ham to age properly. The ageing process is what gives Jamón Ibérico its unique flavour, and if it is not allowed to age for long enough, the flavour will be lacking.

Nutritional Information

Jamón Ibérico is a high fat food, and as such, it is not a health food. However, it is a source of protein, and it also contains a variety of vitamins and minerals. Additionally, Jamón Ibérico is a low carb food, which makes it a good choice for those on a low carb diet.


Jamón Ibérico contains the following allergens:

  • Pig
  • Salt
  • Garlic
  • Bay leaves
  • Black peppercorns
  • Olive oil

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