500-800

There are very few foods that better represent Spain than ham. Brindisa’s hams, from Ibérico to Serrano, are carefully sourced from trusted producers with whom we’ve worked for decades, selected for quality, flavour, and authenticity. Perfect for sharing at celebrations, building a standout tapas spread, or eating paper-thin for everyday indulgence. Expertly chosen and unmistakably Spanish.

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Brindisa Bellota 75% Iberico Ham Leg Brindisa Spanish Foods
Brindisa Acorn-Fed 75% Iberico Ham Leg
The Brindisa bellota ham is made from pigs of 75% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives. The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months. The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish. Minimum weight 7kg  Find out more about Spanish Ham and how to carve at our Ham School.
£607.00
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ibesa 100% iberico ham on the bone
Ibesa Acorn-Fed 100% Ibérico Ham, Whole
This ham is a traditional product unique to Spain, and at its peak, it is arguably the best ham in the world. A 3-star Great Taste Awards winner in 2025 Note from the judges: "A beautifully cut jamón with a lovely distribution of fat and meat. Judges love the depth of flavour and the fat just melts on the tongue. Really well balanced, with well measured salt. It is delicious. They immediately agreed that this was an exceptional meat and amongst the best of its type they had tried. A fresh, peppery aftertaste follows deep flavours that showcase the caramel notes promised. A truly fantastic ham." Made with the meat of the Ibérico pig, a breed that has evolved in the south-west of the Iberian peninsula for thousands of years and which has remarkable organoleptic characteristics, this was something that, as an importer, we had to bring to the UK. Our small producer raises the highest quality pure-bred Iberico livestock, which fatten on acorns from the evergreen oaks (encina) on their lands during the winter montanera. The hams then spend 3 years drying and maturing. Made from pure-bred Ibérico pigs raised in the southwest of Spain, this ham reflects centuries of tradition and a deep connection to the land. The pigs roam freely, feeding on acorns during the montanera season, before the hams are dried and matured for three years. Our producer works in Los Pedroches, the newest Ibérico PDO, renowned for its vast evergreen oak forests (the largest in western Europe) and exceptional acorns, which give the ham its characteristic sweetness and depth. Perfect with a crianza, or bold enough to pair with Speyside whisky. Click for tips and advice on how to carve your ham.
£710.00
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
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Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
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£714.00
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500-800

Authentic Ibérico ham can be identified by its official labelling, which confirms the pig’s breed, diet and rearing method. Look for the term Ibérico along with classifications such as de bellota, de cebo de campo or de cebo, which describe what the pigs were fed. Genuine Ibérico ham will also state its Spanish origin and curing period. In appearance, it typically has deep red meat with visible marbling, a sign of the high intramuscular fat that gives Ibérico ham its distinctive flavour and texture.

The fat should always be eaten alongside the ham, not cut off or discarded. These hams are best served at room temperature.

Ibérico pigs are black pigs with very slender ankles, a long snout to forage and dark skin to protect them from the heat of the sun. The ibérico pig is the result of the cross breeding of a wild boar and a domesticated pig that occurred about 3,000 years ago. The breed has evolved in the south west of the Iberian peninsula since that time, perfectly adapted to the climate, landscape and vegetation of the region, and can live a natural life outdoors all year round.

All the steps from husbandry to montanera (the fattening period) to cure are variables which influence end quality, and the remarkable flavours which define the best ibérico ham. Ibérico ham is classified according to the purity of the breed, the diet and the production method itself. All hams are labelled with a coloured tag, which indicates the category of Ibérico.

No. There are various sub breeds of Ibérico pig, some without the characteristic black hoof generally associated with the breed. Duroc, the breed allowed to give 50% / 75% Ibérico piglets also has a black hoof. This is helpful to pig breeders as the majority of consumers associate a black hoof with Iberico pigs

Ibérico ham is classified according to the purity of the breed, the diet and the production method itself. All hams are labelled with a coloured tag, which indicates the category. Jamón de bellota 100% Ibérico has a black tag, meaning the ham is from an acorn-fed, pure-bred free-range pig. Mother 100% pure breed, Father 100% pure breed.

Ibérico ham is classified according to the purity of the breed, the diet and the production method itself. All hams are labelled with a coloured tag, which indicates the category. A red tag indicates a ham made from a free-range, acorn-fed, 75/50% Ibérico pig; Mother 100% pure breed, Father either 50% cross or Duroc.

Ibérico ham is classified according to the purity of the breed, the diet and the production method itself. All hams are labelled with a coloured tag, which indicates the category. A green tag on the leg indicates Jamón de cebo de campo, meaning the ham comes from a free-range, grain fattened Ibérico pig which can be pure or cross-bred.

Ibérico ham is classified according to the purity of the breed, the diet and the production method itself. All hams are labelled with a coloured tag, which indicates the category. A white tag on the leg shows that the ham was made from a more intensively reared, cereal and compound feed-fattened, generally cross-bred, Ibérico pig.

By law, pure-bred acorn fattened animals are a minimum of 14 months old.

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