Jamon iberico and serrano are both popular Spanish-style hams with distinct flavor profiles and origins. Here's what sets these two varieties apart.

To the untrained eye and palate, a ham is just a ham—usually, one entire pig leg or shoulder, sliced into short, rectangular, paper-thin sheets.

Iberico ham, or jamón ibérico, is one of Spain's most celebrated gastronomic delights, renowned for its complex flavor, delicate texture, and deep cultural roots. This cured ham, produced on the ...

Some ham fans claim to prefer green-label jamon, which has a slightly punchier, saltier hit, to the intense nuttiness of the 100% Bellota stuff. Ham isn’t always about following the money. £11 ...

Jamon Iberico from Enrique Tomas, Spain's most famous store selling the high-quality ham. (Enrique Tomas) Varieties of jamón ibérico are categorized according to the pig's lineage and diet ...

Spain produces a staggering 40 million hams a year and few meals pass by without at least a few slivers of jamon finding its way onto the table. However, jamon made from pure iberico pigs ...

Jeremy, a popular content creator, has shared a video in which, joined by two friends, he captures their reactions to trying this delicacy.

The hams and paletas are then buried in salt for 15 to 20 days, depending on weight. Augusto: What we do is we dry the meat and keep it preserved so the meat doesn't go bad. Claudia: After salting ...

ARACENA, Spain — “How do you like the ham?” asked Manolo Romero de la Ossa, the owner of Casas, a popular restaurant here in Andalusia. All week long around the village of Jabugo, my wife ...