Oct 18, 2015


An Italian cured ham, with two main strains, Jamon Serrano from the mountains and Jamon Iberico from the black Iberian pig.

With similar preparation methods to prosciutto, Jamon is known as the delicacy to be judged by. Jamon iberico is regarded as the best ham in the world, sometimes with the black Iberian pigs being hand fed acorns to flavour their flesh, Aged and dried for anywhere up to 18 months the production of Jamon is considered an art form.

Commonly served thinly sliced with olives, bread, pickled vegetables and olive oil, if you haven’t tried Jamon, we suggest you do!

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