Whole Spanish Hams from Brindisa
Buying Your Whole Spanish Ham
Visit our Borough Market shop where we will help you choose your Spanish ham to take away on the day.
Telephone our London warehouse to arrange for a direct delivery. Please call us on 0208 772 1600, Monday - Friday, 08:00-17:00.
Why Spanish Hams?
Spain has perfected the art of curing hams over centuries and is now the world’s leading producer of air-dried cured ham. Spaniards enjoy more ham per capita than any other people and the many varieties of regional hams makes the ham aficionado’s journey through Spain a fine gastronomic pilgrimage. The jewel in the crown of this rich ham culture is Jamón Ibérico, also known as Pata Negra (literally “black hoof”). After some 3 years of ageing, it is so complex, so nutty, buttery, earthy and floral that gourmets value it as highly as white truffles and Iranian caviar. Even if you love Jamón Ibérico, however, don’t overlook the best Serrano hams from those regions where time-honoured methods produce outstanding hams to satisfy every budget and palate.
What’s the difference between ibérico and serrano?
There are two main types of cured hams in Spain: Jamón Ibérico or “Iberian ham”; and Jamón Serrano or “mountain ham”. Jamón Ibérico is the world’s most highly prized ham. It is made only from the Iberian pig: a blackhoofed, dark skinned breed descended from the wild boars of the Iberian peninsula. Today this breed forages freely in the dehesas (see below) of south western Spain enjoying a diet rich in wild plants, grasses and acorns – all vital ingredients in creating the uniquely satisfying flavour of this rare delicacy. Jamón Serrano is full-flavoured and best enjoyed in fine slices that emphasise the smooth, firm texture of this iconic ham. Several different breeds of white pig are reared for Serrano pork, such as Duroc, Landrace or Large White and there are some 2,000 producers accredited to use the name Jamón Serrano, a badge controlled by the EU since 2000 that regulates the rearing and processing of Serrano pigs.
What is the dehesa?
The Dehesa is an ecosystem of hills and plains in south western Spain and southern Portugal where specific trees, wild plants and grasses are found. By far the most important and emblematic feature of the Dehesa is the Encina, or evergreen oak tree, and the sweet-flavoured autumnal acorns of this tree are fundamental to creating the exceptional flavour of Ibérico ham.