This type of dry-cured pork ham ‘Jamon Iberico’ is the most commonly served in Spain. Made from the native black-footed iberico pigs Cerdo Iberico those are fed a diet of high-quality grain (as opposed to acorns, or bellota).

Spanish jamon: Serrano, jamon iberico, and the legendary iberico de bellota represent the rich culinary phenomenon and this one from the producer Pedro Lancho is for the person of discernment.

Curing process of Jamon Iberico

Only a small herd of Iberico pigs are scrupulously monitored from conception to the market to produce an extraordinary series of products. This artisan product of Jamon Iberico is cured for almost two years for the authentic Spanish ham with a dark ruby red, streaks of white fat adding flavour and texture to the slices.

It’s the traditional curing process that results in such a remarkable product the likes of which you have never tested before. Serve at room temperature very thinly sliced along with some good bread and a glass of dry sherry that introduces you to unique aroma and very pleasant bouquet.

• Traditional Spanish ham from native black-footed pigs
• Boneless Jamon Iberico for easy access to meat
• Dry-cured for 24 months

Producer Pedro Lancho, upon inheriting his grandfather’s finca, decided to make no compromises in producing the finest jamon iberico. Studying at the University of Cáceres under the world’s leading expert on cerdo iberico, Dr Antonio Gáquez, Sr Lancho approaches the breeding and production with the intellectual precision and exactitude required in his former profession as a civil engineer.