There are some things that need no introduction. Iberian ham is one of them. But since at Iber&Co we don’t like to take anything for granted, today we’ll tell you why this cured gem is more than just a tapa: it’s a story of acorns, patience and brutal flavour. So sharpen your knife, because this is serious.
Where does Iberian ham originate? In the pasture and in the soul
It all starts in the dehesas of southwestern Spain, where Iberian pigs live like royalty. They walk free, eat acorns like truffles and develop an infiltrated fat that melts hearts (and palates). This lifestyle is not luxury, it is tradition. And at Iber&Co we treat it as it deserves.
Healing: the art of patience and good taste
6 months of healing? That’s for amateurs. Our Iberian ham can spend between 24 and 48 months being tuned like a flamenco guitar. It is salted, dried and pampered. Each stage of the process is pure art. No rushing, here it is cooked (or rather, cured) over a low heat.
Iberian or Serrano? Spoiler: it’s not the same
🐷 Iberian ham
- It comes from the Iberian pig (yes, the one with the black hoof).
- Acorn-fed during the ‘montanera’ season.
- Slowly cured, deep flavour, juicy texture
- Higher price, but worth every penny
🐖 Serrano ham
- From the white pig
- Standard feed, no acorns
- Milder flavour, faster curing
- Perfect for sandwiches… but not for special occasions
Conclusion: the serrano is your friendly colleague, but the ibérico is your unforgettable crush.
How Iberian ham is served at Iber&Co
Here we don’t hide it in bread or drown it in oil. Iberian ham is served as a work of art: knife-cut, at room temperature and accompanied by the wine it deserves.
Do you want it at home? We’ll bring it to you
If you’re more of a couch and a movie person than a terrace and a beer, you can also order it from our online shop. The same ham. The same experience. Without leaving your place.
💬 We are not the only ones saying this…
“The best Iberian ham I have ever tasted outside Spain. It transported me straight to Spain’.
– J.S. Customer with good taste and better memories. Check more reviews here
3 ham facts that will make you look like an expert at your next dinner party
- The Iberian pig can walk up to 15 km a day looking for acorns. More than you do in a whole month.
- The word ‘pata negra’ is not an official seal, but it is used for 100% acorn-fed Iberico.
- In Iberian ham, the fat you see… is pure glory. Don’t take it off. Respect it.
Conclusion: it’s not ham, it’s culture (and a serious vice).
(In each slice there is history, tradition and rebellion. That’s why we serve it with pride at Iber&Co. Because if you’re going to eat ham, make it the good stuff. And if you’re going to talk about it, let it be with your mouth full.
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