Jamón

Jamón is a Spanish dry-cured ham from the hind leg of a pig. It is produced by salting, washing, and then air-curing in controlled environments for an extended period, which develops its flavor, aroma, and texture. The term encompasses several regional varieties and styles found mainly in Spain and, to a lesser extent, Portugal.

The two main commercial categories are Jamón Ibérico and Jamón Serrano. Jamón Ibérico comes from Iberian pigs and includes subtypes such as Ibérico de Bellota (acorn-fed) and Ibérico de Cebo (grain-fed). Within Ibérico, classifications often reflect breed purity and feeding, including 100% Ibérico and grades with varying percentages of Iberian ancestry. Jamón Serrano denotes dry-cured hams produced from white pig breeds and encompasses a wide range of aging levels. Curing times differ: Serrano hams are commonly aged for roughly 7 to 16 months, while Ibérico hams typically mature longer, often 24 to 48 months, yielding deeper flavors and marbling.

Production is governed by traditional methods and, in many cases, protected designations of origin or geographic indications in Spain and Portugal. Regions and producers maintain specific climate-controlled environments that influence the texture and aroma. Typical steps include salting, resting, washing, and long air-drying in ventilated cellars, followed by final aging.

Used in gastronomy and daily cuisine, jamón is usually served in very thin slices at room temperature. It appears in tapas, charcuterie boards, and various dishes, valued for its nuanced, savory profile and creamy fat.