Iberian ham comes from the rear leg of the Iberian pig. It’s a whole piece that includes muscle, fat, and bone, whose weight, shape, and marbling directly influence the final result after curing.

In its fresh state, it’s a robust, meaty cut with a high proportion of intramuscular fat. After salting, drying, and curing, the ham develops a firm texture, a distinctive aroma, and a long, unmistakable flavor.

While Iberian ham is primarily enjoyed raw, sliced by hand or machine, it’s also a high-value culinary ingredient. Common applications include:

• Thinly sliced as an appetizer or tapa
• Used in cold dishes such as carpaccios or salads
• Added to stocks, broths, or reductions for depth
• Incorporated into sauces or creams for a salty umami note
• As a topping for pasta, rice dishes, or vegetables
• In modern cuisine: crisps, airs, or ham powder

Its aromatic intensity means small amounts deliver big sensory impact.