
Iberian ham: the jewel of the Spanish dehesa
Iberian ham comes from the Iberian pig, a native breed of the peninsula raised in the dehesas of the southwest. Its marbled fat, the veining that melts on the palate, is what sets it apart from any other ham in the world and makes it an emblem of Spanish gastronomy.
Depending on diet and rearing you'll find different grades —cebo, cebo de campo and bellota— but all share that deep flavour and unmistakable melting texture.

