Iberian ham is one of Spain’s most representative gastronomic treasures. Internationally recognised for its unique flavour and exceptional quality, it has become a symbol of the country’s culture and culinary tradition. Its importance transcends the purely gastronomic, consolidating itself as an authentic heritage that reflects centuries of history, effort and passion.
The production of Iberian ham is an artisanal process that combines techniques handed down from generation to generation with a deep respect for nature. The Iberian pigs, raised in pastures of holm oaks and cork oaks, are fed naturally, with acorns being the key in the case of 100% Iberian acorn-fed ham. This diet, together with the genetics of the breed and a careful curing process, results in a product with unequalled characteristics: unctuous texture, intense flavour and an aroma that awakens the senses.
Beyond its sensory attributes, Iberian ham occupies a special place in Spanish identity. It is present at celebrations, family gatherings and important events, establishing itself as an emblem of hospitality and good taste. Its consumption is accompanied by rituals, such as the art of slicing it thinly, which shows dedication and respect for this product.
Internationally, Iberian ham acts as an ambassador for Spanish cuisine, arousing admiration in markets as diverse as Europe, Asia and the United States. Its export not only brings the taste of Spain to the world, but also strengthens the rural economy, especially in regions where Iberian pig farming is a fundamental activity.
Protecting and promoting Iberian ham as a gastronomic heritage means valuing both its quality and its origin. The labelling system guarantees the authenticity of the product, differentiating categories such as acorn-fed, free-range and fattened ham. This commitment to traceability and excellence ensures that each piece tells a unique story, linked to the territory and the people who produce it.
In short, Iberian ham is not just a food, but a legacy that connects tradition, culture and flavour. To celebrate it is to recognise the efforts of those who work to preserve its essence, allowing future generations to enjoy this national treasure.
