Monroyo ham from Teruel (Aragón) * Serrano *

Monroyo ham is produced by the same supplier as our Teruel ham and follows the same processes. The ham is salted for a period of days before being slowly cured for a minimum of 14-16 months, allowing plenty of time for the development of deep and subtle flavours. Overall its taste is meaty and savoury with a touch of underlying sweetness.

Teruel ham D.O.P. (Aragón) * Serrano *

Our Teruel D.O.P. ham has been a favourite for many years and was the first ham in Spain to be certified with a D.O.P. Teruel is in one of the most arid areas in Europe, providing a perfect natural curing environment. We also supply a similar ham, from the same supplier, but without the D.O.P. First Prize for Teruel Hams D.O. in the 2004 Teruel Ham Fair.

Trevélez ham I.G.P. (Granada)  * Serrano *

Our Trevelez I.G.P. hams are different in style and production method to those from Teruel. The village of Trevelez is the highest in Spain and, by law, its hams must be cured at an altitude of over 1,200m (3,900 ft), the highest ham-producing altitude in Iberia. Because the salting process can be relatively short at this altitude, Trevelez hams have a sweeter flavour than most. Our supplier produces his hams on a small scale, using artisan methods and a slow curing process that benefits from the favourable local climate.

Jabu Jabugo ham (Jabugo, Huelva)  * Pata Negra*

Produced in the heart of one of the leading centres of excellence in rearing and curing Ibérico pigs: near Jabugo, in the province of Huelva in southwest Spain. Our supplier produces hams from Pata Negra pigs that have been fattened on a mix of acorn and cereal feed. The resulting ham is well marbled, with good flavour and is firm textured for easier carving. Well priced for its quality.

Dehesa de Extremadura bellota ham D.O.P. (Badajoz, Extremadura)  * Pata Negra *

This is the first D.O.P. ibérico ham that Brindisa has ever selected: partly because the ibérico D.O.P.s, of which there are 4, took a long time to establish themselves and partly because we are keen to also represent other producers who have their own criteria, style and name.

Our supplier is an exceptional producer of Iberian ham from Dehesa de Extremadura in southern Spain. A group of longstanding landowners and farmers are partners in the production and finishing of this excellent ham. The key element as ever is the quality and care of the animal. These farmers are some of the best of the area and their Iberian herds roam the dehesa forests and are fattened during the acorn season, October to January every year.

This ham has savoury flavour as most southern hams do, it is deep purple-red in colour and when warmed through, boasts a sheen typical of acorn-rich fat in a good bellota ham.

Joselito GR bellota ham (Guijuelo, Salamanca) * Pata Negra *

Probably the world’s best Ibérico ham. Joselito has been the benchmark against which others are measured for over 50 years, maintaining its quality by faithfully following the principles established by the founding generation.

Today, the Gómez family owns substantial tracts of Dehesa oak forest in southwest Spain and has invested carefully in maintaining the delicate environmental balance that helps this unique ecosystem to survive and flourish. This landscape provides the ideal habitat for the Iberian pig and lies at the heart of what makes Joselito so consistently good.