Jamon iberico

Iberico School

A practical guide to jamon iberico: Iberian ham, its origin, labels, quality and how to serve it well.

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What is jamon iberico?

What Iberian ham means, how it differs from serrano, and how breed, feed and Spain’s four colour seals define the product.

Buying guide

A practical checklist for comparing whole hams, shoulders and sliced packs without treating price as the only measure of quality.

A precise guide to what each official colour says about feed, rearing and Iberian breed percentage. It also explains what the colour does not say.

A side-by-side comparison of which terms describe Iberian feed and rearing, which describe breed, and why serrano belongs to a separate system.

Verify category and traceability first, then assess maturation, format and the individual ham or sliced pack.

What the landscape and finishing season mean, which requirements apply to de bellota, and what the designation does not tell you.

The subjects

Black, red, green and white. What the seals actually indicate.

Regions, denominations and the landscape where Iberian pigs are raised.

Portions, storage, hand carving and serving temperature.

How to plan jamon for weddings, company dinners and private gatherings.

Planning an event in Stockholm?