Savouring an authentic Spanish Jamón Ibérico with a glass of wine is one of the most exquisite pleasures you can experience. The taste of jamón ibérico is unique, with strong flavours of acorns, a delicate texture, with an almost buttery flavour from the fat and cut so finely that it melts in the mouth. This delight pairs well with red, white and sparkling wines, as well as Sherry and beer.
This delicacy is the world's most expensive cured meat but despite its hefty price tag, it's a sort after product for locals as well as around the globe.
What is jamón ibérico?
Jamón ibérico translates to Iberian ham and is a special type of cured pork leg from the Iberian peninsula. Specifically, the mountain region that divides Spain and Portugal, in the southern and western parts of the Iberian peninsula. Jamón ibérico has under EU rules and regulations a Protected designation of origin status, with means that the jamón ibérico must have been produced in one of the five provinces of Huelva, Córdoba, Cáceres, Badajoz or Salamanca. The regulations state that jamón ibérico must be made from either purebred Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with purebred Duroc pigs. The pigs must roam free high up in the mountain in an ecosystem called Dehesa before they are butchered at 15 months old. These pigs are directly descended from wild boars and their meat is less fatty. The fat does not sit on the outside of the meat as with regular pork but is instead marbled in the meat. Portugal also produces this type of ham but under the name Presunto ibérico.
How is jamón ibérico made?
Jamón is made from the hind legs of the pig. Most companies also cure the front legs but they are sold under the name ”Paleta”. After the pigs are butchered, the ham is placed in a salt brine for 15-20 days, depending on their weight. Then the ham is hung in a temperature-controlled room for about 2 months before being moved to an aired room, where they will spend 6-9 months. Some more expensive hams can spend between 4-6 years in the aired room before being sold. The process is done high up in the mountains so that the mountain air can seep into the meat during this period. This helps the meat develop extra fine mountainous flavours.
The 4 quality seals
Jamón ibérico is the world's most expensive cured ham, with a price tag of 4100 Euros per leg, for the highest quality meat. There are 4 quality types, from the highest level called "negro" which is a black seal to the lowest level called "blanco" which is a white seal.
Black seal
A black seal is of the highest quality and must come from 100% pure breed Black Iberian pigs. The pigs must roam free in an ecosystem called Dehesa, high up in the mountain and the regulation states that there should not be more than 2 pigs per hectare. The pigs live primarily on a diet of olives, berries and nuts. Especially acorns, which are high in nutrients and acids which give the jamón ibérico its special flavour.
Red seal
Second highest quality. The same regulations apply as with the black label, except for the pig breed. For this seal, the mother needs to be a 100% black Iberian pig and the father a purebred Duroc pig.
Green seal
These pigs are also free range but have a mixed diet, not consisting of the same amount of acorns, and therefore have a less distinct nutty flavour. These pigs are called ”de campo”, cuntry-style pigs.
White seal
This seal is the lowest quality of jamón ibérico and comes from intense farming. The lowest quality also equals the lowest price and is the more affordable option.
What is the diferens between jamón ibérico and Serrano ham?
The differences between jamón ibérico and jamón Serrano are the breed of pig it comes from, the manufacturing process, taste, aroma and the origin of the product. Although the two have similarities, jamón Serrano does not follow the strict rules and regulations of the protected designation of origin, which means that the process, ageing time and most of all the price can vary quite a lot. Jamon Serrano is a much more common type of cured meat, that can be produced all across Spain. Serrano is a much more affordable option, meanwhile jamón ibérico is considered a delicacy, with a high price tag, even for the lowest quality seal.
Paring wine with jamón ibérico
The taste of jamón ibérico is unique. Strong flavours of acorns, and a delicate texture, cut so finely that it melts in the mouth. The Jamon is very low in salt taste and the fat creates a rich, almost buttery flavour that complements the gamey flavour of the meat.
White wine is usually less invasive than red wine, and will not hide the nuances and flavours of a jamón ibérico. A white wine will in most cases accompany it, and even highlight the characteristic and sort after Ibérico taste. Red wine being often more intense, are more likely to hide those smaller nuances and properties of the ham. This does not mean that you shouldn't drink red wine and only stick to white wine, but rather that you should pick a red wine that doesn't mask the flavour of the ham. Sparkling white wines such as Cava are also a good complement to the ibérico ham.
Spanish wine pairings
Even though there are a lot of great wines that pair well with ibérico ham, you can't go wrong with a good glass of regional Spanish wine. Here is our pick of wines to enjoy together with jamón ibérico:
Viña Arana Gran Reserva 2014
Pazo Barrantes, Gran Vino Albariño 2019
Marqués de Los Rios Brut 2018
Campillo 2016 Crianza (Rioja)
Other beverage options
Other options that also go great with Iberico ham are beers such as Spanish lager or Mediterranean Pilsen as well as sweet wines and Sherry with a nutty aroma and floral notes are good options.
Jamón ibérico paired with international wines
Jamón ibérico goes well with local Spanish wines as well as international wines, so you do not have to be limited to regional Spanish wines. Non-Spanish wines and other beverage options that pair well with ibérico are:
Non-Spanish wines of the red varieties
Red wines recomended by sommeliers are: Pinot Noir, Pinot Meunier, Barolo, Barbaresco or Chianti Classico.
Non-Spanish wines of white varieties
White wines recommended by sommeliers are Riesling, Sauvignon Blanc or Chardonnay.
Non-Spanish sparkling wines
Sparkling wines recommended by sommeliers are crisp and dry Champagne or Prosecco.
How and what to serve with Iberico ham
The technique used to cut the Jamon Iberico is a true craft that requires years of practice to master. The slices must be cut thinly with a long, very flexible special knife to ensure the slices are perfect and almost seethrough. Of course, you don't need to be an expert to serve jamón ibérico and you can buy the ham presliced as well. The main thing is to not overcomplicate the dishes when serving this delicacy. It is already perfect the way it is so simplicity is key. Serve the Iberico ham just as it is, on its own or with other charcuteries or on a slice of baguette. Condiments that go well with ibérico ham are:
Baguette slices topped with crushed tomatoes
Goat cheese and aged Spanish hard cheeses
Green olives and pickled vegetables
Onion Marmelade
Quince paste (marmelade)
Spanish sausages such as Spanish Salami, Chorizo, Fuet and Salchichón
Wine and charcuterie tasting in Spain
There are some great wineries across Spain that you can visit and try their wines with local charcuteries and Serrano as well as ibérico ham. For a hard-to-beat winetasting, try wine and charcuterie in Malaga on the Spanish costa del sol, on your next trip to Spain and visit the amazing restaurant Anyway Wine Bar.
Try wines from all around the globe
Don't be afraid to try different types of wine with ibérico ham. This wonderful meat goes well with more wines than you might think. If you are planning on serving a specific wine with Jamon Iberico, or if you have a bottle of wine at home and are wondering if it works with this type of meat, start by checking the label on the bottle. There is normally a lot of useful information on your bottle, describing the flavours of the wine and what the wine is best suitable for. So listen to the winemaker, they know their wines.
