Iberian Ham

Our selection of Iberian hams

Iberian hams are the emblem of Spanish gastronomy, regulated by strict rules of the Consorcio del Jamón Ibérico Pata Negra, which guarantee quality, authenticity, and transparency. Each ham is classified with a different colored seal, depending on the breed and the pig’s feeding method.

• Pata Negra – Black Label
  The highest expression of excellence: hams from 100% Iberian pigs raised free-range in the Dehesa, fed almost exclusively on acorns during the “montanera.” The meat, rich in oleic acid, stands out for its intense marbling, silky tenderness, and complex aromas, ranging from hazelnut notes to herbal hints.

• Cebo de Campo – Red Label
  100% Iberian pigs, raised in semi-freedom and fed on wild grasses, cereals, and natural forage. The ham maintains an excellent balance between tenderness, sweetness, and savoriness, with an aromatic bouquet less intense than Pata Negra, yet of great quality.

• Bernardo Selection – Green Label (1930 Recipe)
  Pigs that are, in all respects, Pata Negra, raised free-range and fed on acorns like the finest Pata Negra, but which, due to factors related to weight, length of the montanera, or minimum regulatory parameters, could not obtain the Consortium’s black label. Slow, traditional curing gives the ham harmony, elegance, and a balanced aromatic profile, expressing all the craftsmanship of the historic Beher selection.

The art of hand slicing
Iberian ham expresses its finest qualities only when expertly sliced. The master cortadores use thin, sharp knives to obtain even slices, enhancing texture, aroma, and persistence on the palate.

Each slice tells a story of territory, tradition, and well-being, with Pata Negra as the absolute pinnacle of quality.