When we talk about superior quality ham, two terms that often come up are "jamón ibérico" and "jamón de pata negra". These names are used to describe two types of premium ham, but what are the real differences between them?

In a statement issued today, the Spanish Association of Iberian Pig Breeders (Aeceriber) has firmly stated that the supply of Iberian ham in Spain is assured and that there will be no shortage of this exquisite delicacy.

Iberian ham is one of the most renowned and cherished products in Spanish gastronomy. It is not only known for its exceptional flavor and delicate texture but also for offering several health benefits.

Iberian pork loin is one of the most appreciated products in Spanish gastronomy. Its curing is an artisanal process that enhances its flavor and texture, making it an authentic culinary delight.

Iberian ham is a true gastronomic treasure that deserves to be appreciated and tasted properly in order to enjoy all its nuances and flavors. Here are some tips on how to taste an Iberian ham and make the most of this culinary experience