Top 17 Andalusian Hams

Juan Pedro Domecq is a Spanish family-owned producer of premium Iberian cured meat products, best known for its 100% Ibérico de Bellota ham. The brand is closely associated with the Domecq family, whose name has long been linked to Andalusian traditions of livestock farming and winemaking. Production is based on the breeding of purebred Iberian pigs that roam freely across the dehesa landscape and feed on acorns during the montanera season. The company places strong emphasis on limited production, extended curing periods, and an artisanal approach that relies on time, expertise, and careful supervision. Its hams are naturally aged for several years, allowing them to develop a complex flavor profile, refined texture, and the distinctive aroma that characterizes the finest Iberian ham. Today, Juan Pedro Domecq is regarded as one of the respected producers in the 100% Ibérico de Bellota category, recognized for its commitment to quality, tradition, and authentic Spanish craftsmanship.Expand

Dehesa Maladúa is a distinguished Spanish producer renowned for its premium Jamón Ibérico de Bellota, particularly the exclusive Manchado de Jabugo variety. Founded by Eduardo Donato in 1989, the company is situated in the UNESCO-protected Parque Natural de la Sierra de Aracena y Picos de Aroche in Huelva, Andalusia. This pristine environment provides an ideal setting for raising 100% purebred Iberian pigs under certified organic practices. The Manchado de Jabugo is a rare Iberian pig breed, once on the brink of extinction. Donato's dedication to preserving this lineage has been pivotal in its revival. These pigs are reared in a free-range system, foraging on acorns and wild herbs, which imparts a unique flavor profile to the ham. The curing process is meticulous, with some hams maturing for up to seven years, resulting in an exceptional product. Dehesa Maladúa's commitment to quality and sustainability has garnered international acclaim. In 2016, their organic Manchado de Jabugo ham was awarded the top prize at Biofach, the world's leading organic food fair in Nuremberg, Germany. This recognition underscores their dedication to traditional methods and environmental stewardship. Expand

Jamones Eíriz is a company that specializes in the production of high-quality dry-cured ham. Based in Spain, this producer follows traditional methods for curing ham, emphasizing the use of natural resources and sustainable practices. They are known for their acorn-fed Iberian hams, which are aged in natural cellars. Jamones Eíriz offers guided tours of their facilities, providing an educational experience about the ham curing process.Expand

Cinco Jotas, also stylized as 5J, is one of Spain’s most prestigious gourmet brands specializing in products made from 100% Ibérico Bellota pork, with its origins in Jabugo, Andalusia, one of the country’s most renowned centers for Iberian ham production. The brand was founded in 1879, when production began in Jabugo of what would become one of the most iconic products in Spanish gastronomy. Cinco Jotas is globally best known for its premium Jamón Ibérico de Bellota, though its portfolio also includes other traditional Iberian cured specialties such as paleta, lomo, chorizo, and salchichón. The brand’s identity is built around the carefully controlled breeding of purebred 100% Iberian pigs that roam freely in the dehesa landscapes of southwestern Spain and feed on acorns during the montanera season, a key factor shaping the products’ distinctive flavor profile. Production follows a slow traditional curing process in Jabugo, where the local microclimate plays a crucial role in developing texture, aroma, and complexity. Over time, Cinco Jotas has evolved beyond a food producer into a luxury gastronomic symbol of Spain, with a strong presence in fine dining, gourmet retail, and hospitality worldwide. Today, the brand operates as part of the Osborne Group and is regarded as one of the benchmark names in the premium Iberian delicatessen category.Expand

Encinares del Sur is a distinguished Spanish meat producer renowned for its premium Jamón de Bellota 100% Ibérico, certified under the Denomination of Origin (D.O.) Los Pedroches. In 2022, Encinares del Sur was honored with the Encina de Plata award, recognizing their product as the best Jamón de Los Pedroches. Their flagship product, the Jamón de Bellota 100% Ibérico D.O. Los Pedroches, is meticulously crafted from purebred Iberian pigs raised in the dehesas, where they roam freely and feed on acorns during the montanera season. This natural diet imparts a distinctive flavor and texture to the ham. The curing process is conducted using traditional methods, resulting in a product that exemplifies the rich culinary heritage of the region. Expand

Fuente la Virgen is a distinguished Spanish producer specializing in premium Jamón Ibérico de Bellota, located in Las Navas de la Concepción, Seville. The company is deeply committed to quality and the sustainability of the dehesa ecosystem. Their products include hand-carved Jamón de Bellota Ibérico and Caña de Lomo de Bellota Ibérico. Fuente la Virgen emphasizes traditional methods and sustainable practices in their production process, ensuring an authentic and environmentally conscious product.Expand

Ibéricos COVAP is a renowned Spanish cooperative specializing in premium 100% acorn-fed Ibérico pork products. Founded in 1959 in Pozoblanco, Córdoba, COVAP (Cooperativa Ganadera del Valle de los Pedroches) brings together over 4,500 member farmers dedicated to traditional and sustainable livestock farming practices. The cooperative is situated in the Los Pedroches Valley, home to one of the world's largest expanses of holm oak forests. This unique ecosystem, known as the dehesa, provides an ideal environment for raising purebred Ibérico pigs. During the montanera season, these free-range pigs roam the dehesa, feeding on acorns, which imparts a distinctive flavor and texture to the meat. Ibéricos COVAP offers a diverse range of products, including whole hams, sliced cured meats, and gourmet packs. Their flagship product, the Alta Expresión de Los Pedroches acorn-fed 100% Ibérico ham, is celebrated for its exceptional quality and has received multiple international awards.Expand

Jamones Tartessos is a Spanish family-owned company founded in 1890, specializing in premium Iberian products - hams (jamón), shoulders (paleta), and embutidos. Based in the heart of Andalusia, in the mountainous region of Sierra de Huelva, the company focuses exclusively on the 100% pure Iberian breed. Their pigs roam freely on pastures rich in oak trees and feed exclusively on acorns during the montanera season, which gives the meat its distinctive aroma and succulence. The production process includes full control of the entire supply chain - from breeding and slaughter to curing and distribution - while strictly adhering to the Denominación de Origen Jabugo standards for the highest quality hams. Curing takes place in traditional drying rooms and cellars in Cumbres Mayores, where natural climatic conditions create an ideal environment for slow maturation. This artisanal process results in rich flavor, fine texture, and a pronounced aroma - hallmarks of authentic, high-quality Iberian products. Thanks to their commitment to every step of production and strict compliance with quality standards, Jamones Tartessos holds a distinguished place among the leading producers of traditional Iberian ham in Spain.Expand

Jamones Lazo is a Spanish company specializing in the production and sale of Iberian hams and sausages. Founded in 1940, the company is located in Cortegana, at the heart of the Sierra de Aracena and Picos de Aroche Natural Park, in the province of Huelva. As a member of the Jabugo Denomination of Origin, Jamones Lazo is dedicated to preserving traditional production methods, including curing hams in drying rooms with oak ceilings and Arabic tiles. Their product range includes a variety of Iberian hams, shoulder cuts (paletas), and sausages made from pigs raised on natural pastures, which contribute to the unique flavor and quality of their products. The company also offers guided tours of their facilities, giving visitors an in-depth look at the production process behind their renowned Iberian delicacies.Expand

El Zancao is a distinguished Spanish jamón producer known for crafting premium Iberian hams. Situated in the heart of the Iberian Peninsula, this family-run business combines traditional expertise with a commitment to quality. Their products, including acorn-fed 100% Iberian ham, are renowned for their exceptional flavor, tenderness, and marbling, which result from the pigs' natural diet of acorns and their free-range lifestyle in the dehesas. El Zancao's hams undergo an extensive curing process that lasts between 36 and 48 months, allowing the unique characteristics of the meat to develop fully. This slow aging process imparts a rich, nutty flavor with a melt-in-the-mouth texture that is beloved by connoisseurs. The company places significant emphasis on the welfare of their animals and the use of sustainable practices in their production methods, ensuring that each ham is a true representation of the Iberian heritage. Expand

Named after a village nestled in the Sierra de Aracena y Picos de Aroche Nature Park, in the northern part of the Andalusian province of Huelva, Jabugo is a variety of the popular Spanish Ibérico ham or shoulder ham made from the meat of the pure-bred Iberian pig or cross-breed of the local Manchado de Jabugo pig, with at least 75 % Iberian blood. The unique metabolism of these animals allows their fat to integrate into the muscles, evenly marbling the meat, which results in the distinctive flavor and juiciness of each ham. Reared in the so-called 'dehesas', agro-forested lands used primarily for grazing, sparsely wooded with holm and cork oaks, Iberian pigs gorge on acorns which give the meat a particularly sweet and nutty flavor. Although primarily registered as Jamón de Huelva, in 2015 the product was officially registered as Jabugo. The ham has a distinctive long and slender shape given by the V-shaped Serrano cut. After salting, the hams are washed and air-dried in vast bodegas for about 24-30 months. Jabugo can be enjoyed just like any other ham, but to fully indulge in its seductive flavor, it is often served on its own with a glass of sherry or red wine.Expand

Jamón de Serón is a ham made exclusively within the municipality of Serón from pigs of Duroc, Large White, Landrace, Blanco Belga, Pietrain or Chato Murciano breeds. This ham owes its excellence to the slow and long process of curing and drying that takes more than 16 months to complete. A good proportion of infiltrated fat between the bright pink to red muscle fibers gives this ham a shiny appearance and smooth texture. Due to the high fat content, this ham is very juicy and aromatic. It has a complex sweet and savory flavor with woody and nutty aromas. Expand

Jamón de Trevélez is a cured ham produced in the southeast of the province of Granada. This famous ham has been manufactured in the region of Granada for more than two hundred years and has been recognized for its exceptional quality and characteristics. The meat that is used for this ham comes from pigs of the Landrace, Large White and Duroc–Jersey breeds. The climate and environment in which this ham is produced make it different from hams produced elsewhere. Because this region has very cold winters and cool summers, it is possible to cure and dry the meat for extended periods of time without using any preservatives and additives. This ham is made in four separate steps that include salting, washing, post-salting, and drying or maturation. Not much salt is used during the making of Jamón de Trevélez, which makes it only slightly salty and brings out sweet notes that complement the flavor beautifully. The taste is intense and complex, as it is the case with most cured meats, with dominating woody and nutty notes. When cut, Jamón de Trevélez is bright pink and red with evenly distributed fat that makes this ham exceptionally juicy and succulent.Expand

Los Pedroches is a ham or shoulder from purebred Ibérico pigs made in the north of the province of Córdoba. The microclimate and other natural conditions in this region combined with green pasture and the special diet of the Iberian pigs make this ham unique. These hams are cured and dried for a minimum of 18 months and must weigh more than four kilos. Los Pedroches shoulders are produced in the same way except they are dried and cured for 12 months and must weigh more than 3,5 kilos. This ham has a bright pink to purple color and shiny appearance when cut. Los Pedroches is made by salting, washing, post-salting, and drying or maturation. The taste is intense and complex with dominating woody and nutty notes.Expand