From Jabugo acorn-fed ham to Serrano ham from Trevélez, there are few delicacies that better represent Spanish gastronomy than ham. Available in a wide variety of qualities and production regions, the flavour of Spanish ham varies depending on the breed of pig, the curing time, the production area, the pig's diet and of course the craftsmanship of the master ham makers.
The ham is usually served in thin slices to make it easier to taste, but it is also possible to buy it whole, boneless or sliced. Spanish ham is delicious simply served with white bread and is perfect for tapas along with olives, cheese and other spanish sausages such as chorizo or fuet.
Learn more:Some curiosities about Iberian Ham
Tapas Ideas with Pata Negra Ham
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What Jamón should you choose: "Pata Negra", Ibérico or Serrano?
The 'montanera': indispensable process for Iberian ham
Feeding of Iberian pigs
Differences between Pata Negra Ham and Paletilla
Pata Negra Ham and its Competitors
How to Preserve Pata Negra Ham?