From the eastern mountains to the western foothills, ham-making elevates into a precise art and an ultimate expression of local terroir.

Serrano Ham (Spain)

"Serrano" means "from the mountains" in Spanish. Like a unpretentious mountain dweller, it represents the most classic, accessible flavor of Spain. Among them, the ham produced in the high-altitude town of Trevélez in the Sierra Nevada is particularly outstanding. The dry, cold mountain winds accelerate dehydration, resulting in a relatively shorter curing cycle. The meat is drier and firmer, with a direct and bold savory saltiness, making it an excellent everyday delight to pair with bread or melon.

Image source: European Landmark Ham

Iberian Ham (Spain)

If Serrano Ham is the song of the mountains, then Iberian Ham is its soul—the jewel in the crown of Spanish gastronomy. Its essence lies in the purebred Iberian Black Hoof Pig and the "dehesa" oak-studded pastures where they roam. During the acorn season, the black pigs feed on acorns (bellota), which imparts the ham's signature nutty aroma and fat that is marbled and melts in the mouth. From "Recebo" (mixed acorn and feed diet) to the highest grade "Bellota" (pure acorn diet), every slice is the most luxurious taste of the Mediterranean mountain ecosystem.

Image source: Spanish National Tourist

Editor Ⅰ: Zhang Wenwen

Editor Ⅱ: Bao Gang

Editor Ⅲ: Liu Guosong