The History of Jamon Iberico: Tradition in Every Slice

Jamon Iberico isn’t just a delicacy — it’s a piece of Spanish history. For centuries, this iconic ham has been crafted with care, embodying the culture and traditions of Spain.

Ancient Origins of Jamon Iberico

Curing ham in salt to preserve it dates back to the Roman Empire and even earlier. Archaeologists have found evidence of cured pork legs in Spain over 2,000 years ago.

The Iberian Pig

The black Iberian pig (cerdo ibérico), native to Spain and Portugal, became the centerpiece of this tradition. Its ability to store fat within the muscle produces the marbling that makes Jamón Ibérico so unique.

The Art of Curing Jamon Iberico

Over time, Spanish artisans perfected the curing process: salting, drying, and aging the ham for up to 36 months. Mountain air, time, and expertise turn simple pork into an extraordinary gourmet product.

A Cultural Symbol

Today, Jamon Iberico represents celebration and hospitality in Spain. It’s served at weddings, holidays, and special gatherings — always sliced thin and shared with loved ones.

Final Thoughts

When you enjoy Jamon Iberico, you’re tasting more than ham — you’re experiencing centuries of Spanish passion and craftsmanship.