It is important to be familiar with some keys to be able to appreciate a good Iberian ham

Small and slim slices, feshly cut and at the right temperature, are the best way to enjoy and appreciate all the subtle nuances in scent and flavor

Micro-interspersed fats contribute the most to the quality of the ham. When melted, at around 20º, they impregnate the ham with scents and aromas that start to unravel

Each part of the ham offers different flavours and textures. More aromatic and balanced in its main part, more intense near the bone,or more direct in the stifle

Some parts of the ham, of less complex but more intense flavours, can also be appreciated through other cuts

An entire universe of sensations, as it happens to the best wines, it goes beyond gastronomic characteristics, the pure enjoyment of aromas, textures and flavours…

It is the Iberian ham culture

Just like the best wines, an Iberian ham of the highest quality can only emerge from the synergy between men and nature, from the knowledge of every process and from the passion to achieve something exceptional