Ibérico ham

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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Freshly Sliced Acorn Fed 75% Ibérico Shoulder sliced
Freshly Sliced Acorn Fed 75% Ibérico Paleta (Shoulder) 100g*
The Brindisa bellota shoulder (paleta) 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. Expertly cured in Guijuelo, Salamanca for 2 years. Freshly sliced in our Balham Deli. The shoulder (paleta) has more fat than the back leg, giving a remarkable richness to the meat. Sweet, savoury and nutty, it has a lingering aftertaste, intensified by the abundant acorn rich fat. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. *Please be aware that, depending upon which part of the ham your pack has been carved from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(21)
£16.25
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Freshly sliced Senorio Bellota 100% Iberico Ham on a tray
Freshly Sliced Boneless Señorio Acorn Fed 100% Ibérico Ham, 100g
Freshly sliced in our Balham Deli. This DOP Extremadura ibérico de bellota ham is made from animals raised in Extremadura that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. 100% ibérico. 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. Ideal for sandwiches with crusty bread or pan de coca, tomato and extra virgin olive oil.  For best results, remove from fridge at least 30 minutes before serving. Please be aware that, depending upon which part of the ham your pack has been sliced from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(10)
£22.50
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100% Iberico hand carved Ham slices in a tray hold by a man
Hand-Carved Summum Acorn Fed 100% Ibérico Ham, 100g
Sweet dominates savoury. Earthy, grassy, toasted nuts. Pigs forage in woodlands. The King of hams. Freshly hand-carved by a master carver in our Balham Deli. The Eíriz bellota ham is made from free range pigs of 100% Ibérico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks. The hams are then expertly cured in Jabugo in Huelva, one of the most famous Ibérico ham curing towns in Spain.  This ham has been cured for 3 years to create intense, complex flavours and aromas. Jamones Eiriz have been producing Ibérico hams in the town of Corteconcepción, situated in the mountains of the Sierra de Aracena, north of Seville, since near the beginning of the 19th century. Their artisan production methods keep things as traditional as possible and create some remarkable hams. For best results, remove from fridge at least 30 minutes before serving. How to enjoy: Place the slices on a warm plate for the fat to melt slightly. Eat the slices with pan de coca Catalan bread or picos de pan. *Please be aware that, depending upon which part of the ham your pack has been carved from, the proportion of delicious acorn fat to lean meat will vary. **Vacuum-packed
(13)
£29.50
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a man holding a plate with hand carved iberico ham, acorn fed.Brindisa Acorn Fed 75% Iberico sliced ham
Brindisa Acorn Fed 75% Ibérico Ham, 50g
Earthy toffee sweetness of acorns. Savoury undertone. Hints of fruitiness. Lingering intensity. The Brindisa bellota ham is made from pigs of 75% iberico 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.  The ham in this pack has been hand-carved by a master carver. 
(10)
£17.50
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a man holding a large plate with hand carved iberico ham, acorn fed.Brindisa Acorn Fed 75% Ibérico Ham - Brindisa Spanish Foods
Brindisa Acorn Fed 75% Ibérico Ham, Hand Carved, 100g
Earthy toffee sweetness of acorns. Savoury undertone. Hints of fruitiness. Lingering intensity. The Brindisa bellota ham is made from pigs of 75% Iberico breed that have fattened up on acorns on the dehesa of Extremadure 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. The ham in this pack has been hand-carved by a master carver.
(9)
£29.00
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a man holding a plate with hand carved iberico ham, acorn fed.Senorio di Montanera 100% Iberico ham
Senorio Acorn Fed 100% Iberico Hand-Carved Ham DOP, 50g
This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 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. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders.Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams
(4)
£18.50
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a man holding a large plate with hand carved iberico ham, acorn fed.Senorio di Montanera 100% Iberico ham, hand-carved
Señorío Acorn Fed 100% Ibérico Ham, Hand-Carved, 100g
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa. This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 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. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams.
(12)
£31.75
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Castro 75% iberico cebo de campo leg from Brindisa
Castro Cebo de Campo 75% Ibérico Ham, Whole
Harmonious sweet and savoury notes. Four generations of expertise. Great for picnics. Produced by a company in Guijuelo, Salamanca who have been making iberico hams for more than 100 years. The hams are produced from the meat of outdoor reared, free range Iberico pigs that have fed on natural grasses, cereals and, on occasion, acorns. Cured for 3 years, this is an excellent entry-level Iberico ham with a gently sweet aroma, a well-judged combination of savoury and sweeter notes and a long, clean aftertaste.
£430.00
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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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Beechwood Ham Stand on a kitchen counterBeechwood Ham Stand Brindisa Spanish Foods
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Beechwood Ham Stand
This is a stand for the serious ham aficionado, weighing in at around 7kg (about the weight of a ham). It has a chrome-plated, stainless steel collar with a universal joint, meaning that once the ham has been clamped in place, its angle can be adjusted to allow you to carve your ibérico ham with precision, and a solid beechwood base for stability. Find out more about Spanish Ham and how to carve at our Ham School.
£450.00 £315.00
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FAQs

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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