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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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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Wooden Ham Stand with 'Brindisa' branding on a kitchen counter.Brindisa Wooden Ham Stand Brindisa Spanish Foods
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Brindisa Wooden Ham Stand
A really excellent value stand, offering all the benefits of one three times the price. Find out more about Spanish Ham and how to carve at our Ham School.
£55.00
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Plastic Ham Stand on a kitchen counter with a pink wall in the backgroundPlastic Ham Stand Brindisa Spanish Foods
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Professional Plastic Ham Stand
A really excellent value stand, offering all the benefits of one 3 times the price. The collar of the stand is a universal joint, meaning that once the ham has been clamped in place, its angle can be adjusted so that you can carve your ibérico or serrano ham with maximum precision. The material makes it very easy to clean. 
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£120.00
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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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