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Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.
Smooth flavour, with perfectly balanced levels of salt and a pleasant aroma. The texture is even and non-fibrous.
| Nutrition | Per 100g |
|---|---|
| Energy | 999kJ / 239kcal |
| Fat | 12.4g |
| of which saturates | 4.8g |
| Carbohydrate | <1g |
| of which sugars | <0.5g |
| Protein | 31.8g |
| Salt | 5.4g |
Jamón Ibérico and Jamón Serrano differ in pig breed, diet, curing time and flavour profile. Jamón Ibérico is made from black Iberian pigs native to the Iberian Peninsula. It is considered the finest Spanish ham and is known for its rich, nutty flavour and melting texture. Jamón Serrano is made from white pigs and is the most widely consumed ham in Spain. It has a delicate, savoury flavour and a firmer texture than Ibérico ham.
Serrano ham has a milder flavour than Ibérico, with a firmer texture and less marbling. It is sweet, savoury and slightly salty, with a robust chew that intensifies its flavour.
It pairs beautifully with crusty bread, ripe tomatoes and extra virgin olive oil. It also works well with cheeses such as Manchego or Mahón, and both red and white wines.
Store in a cool, dry place away from sunlight, ideally in a ham holder or breathable ham bag. Protect the cut surface with a slice of fat or wrap to prevent drying. Vacuum-sealed packs can be refrigerated for several months; once opened, consume within a few weeks.
Freezing is not recommended, but it can be done short-term if tightly wrapped. Defrost slowly in the fridge. Fresh consumption is always best for flavour and texture.
Serrano ham is a staple in tapas and sandwiches such as pan con tomate and bocadillos. It also works well in pasta, salads, pizzas and fusion dishes, adding savoury depth.







































