What is Iberian ham?

"Jamón Ibérico" comes from the Iberian pig, an ancient breed with natural intramuscular marbling. These fine veins of fat melt at room temperature, carrying aromas and giving the ham its velvety texture and savory, nutty depth. During the Montanera – the acorn season – the animals roam the Dehesa (oak pasture), feeding on acorns and herbs and slowly accumulating flavorful fat. The hams then mature for years in natural cellars, where time, air, and craftsmanship intensify the flavor.

Serrano or Parma are great – but different. Iberico stands out with its stronger marbling, longer aging, and a typically nutty, deep umami profile. What you taste is not just salt and time, but landscape: oaks, herbs, wind – the Dehesa.

Cinco Jotas: the standard for Iberian ham

We work exclusively with Cinco Jotas because this traditional manufacturer has stood for the highest quality in Jamón Ibérico de Bellota 100% since 1879. In historic natural cellars, the cured meats mature more slowly than the clock: without artificial acceleration, individually tended, until they are sensorially perfect (often 48–60 months).

The animals live outdoors year-round on the Dehesa, with plenty of space (approximately 2 hectares per animal). During the Montanera – the acorn season – they feed on acorns, grasses, and roots; this gives the meat its melting, nutty-sweet fat and exceptional elegance of flavor. Selection, salting, and butchering are traditionally done by hand.

What makes the difference?

Brida Negra (black band) = Spain's highest grade: purebred 100% Ibérico, acorn-fed, free-range. Only a small percentage of all hams reach this level – Cinco Jotas is considered the benchmark.
More marbling, more juiciness : The breed brings fine intramuscular veins of fat that melt at room temperature and carry aromas.
Acorn fattening shapes the taste : Acorns provide the basis for the mild, nutty tone and the silky texture.
Time instead of technology : 3–5 years of maturation in a natural cellar concentrate umami & depth – without “quick fixes”.
Space & Movement: Approximately 2 hectares per animal → finer fat structure, more delicate fibers.
Strict selection : Cinco Jotas exceeds the requirements (animal selection, maturity, handwork) – therefore, the result is a benchmark even within the Brida-Negra class.

  • Official Brida classification

    ⚫ Brida Negra – Jamón Ibérico de Bellota 100% (Highest Grade): Purebred, acorn-fed in the Montanera, free-range year-round, matures approximately 36–60 months

    🔴 Brida Roja – Jamón Ibérico de Bellota 50-75%: Part Ibérico, acorn-fed, free range, ripening approx. 30-48 months

    🟢 Brida Verde – Jamón Ibérico de Cebo de Campo: 50–100% Ibérico, pasture-raised with supplemental feeding, not exclusively acorn-fed, matures for approximately 24–36 months

    ⚪ Brida Blanca – Jamón Ibérico de Cebo: 50-100% Ibérico, stable farming, grains/legumes, ripening approx. 24-30 months

  • Serving & Cutting

    Temperature: Room temperature (approx. 20–24 °C); open vacuum pack 30 minutes beforehand.

    Cut: very thin, wide slices (almost transparent) – they melt on the tongue.

    Tools: ideally a stable ham stand (Jamonero), long flexible ham knife, short deboning knife.

    Storage: Cover the cut surface with a piece of the rendered fat, loosely with a cloth; store in a cool, dark place. Boneless and vacuum-packed: consume promptly once opened.