To make jamón even better, there are two main factors: the breeze and feed. The final result will be also influenced by the optimum time of CURATION. Thanks to the influence of these two factors that are present in a country where the climate is varied and consistent, Spain is able to offer three categories: Jamón Serrano, Jamón Iberico and Jamón Iberico de Bellota.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

To make good jamón, you need a big and fatty pig. The fat does not only contribute to the flavor of the meat, but it allows the leg to withstand the complete natural curing cycle and preserves it for a longer period of time. 

© TXANTON 2016

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