Jamón (Spanish Cured Ham)

Jamón is dry-cured ham made from the hind leg of a pig, aged for months or even years. The two main types are Jamón Serrano (from white pigs, typically aged 9–12 months) and the prized Jamón Ibérico, made from Iberian black pigs, often acorn-fed and aged up to 36 months. It originates from Spain, particularly Andalusia and Extremadura, with traditions dating back to Roman and Moorish times.

Jamón is typically enjoyed thinly sliced as part of a charcuterie board or paired with cheese and bread. It’s a true symbol of Spanish culinary heritage.

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