Whole Ham: the pleasure of traditional carving

Why choose a whole ham?

A whole ham is the traditional way Spanish dry-cured ham is presented. Kept on the bone, it continues to mature naturally over time and allows freshly carved slices for every tasting. This format is particularly appreciated by enthusiasts who want to experience all the qualities of a traditionally cured ham.

Slow curing for exceptional flavour

The quality of a whole ham depends largely on its curing process. After salting, each ham is gradually dried and then aged for many months, or even several years depending on the product. This slow maturation allows the fat to integrate naturally into the meat, creating a richer and more complex flavour.

The longer the curing period, the deeper the flavours become, with a more tender texture and a longer finish on the palate.

Serrano ham or Iberian ham?

Our selection of whole hams includes both Serrano hams and Iberian hams. Serrano ham, made from white-breed pigs, offers delicate and well-balanced flavours. Iberian ham, produced from Iberian pigs, is renowned for its marbling, melt-in-the-mouth texture and exceptional aromatic richness.

Depending on your taste and budget, you can choose a traditional Serrano ham, an Iberian Cebo de Campo ham or a prestigious Iberian Bellota ham.

How should a whole ham be stored?

A whole ham can easily be stored at room temperature in a cool, dry and well-ventilated place. Once carved, it is recommended to protect the cut surface with a few thin slices of fat or a clean cloth to preserve its tenderness and aromas.

Carved as needed, a whole ham retains all its flavour and quality for several weeks.

Other types and cuts of Spanish ham

Acorn-fed
Iberian ham Iberian
cebo de campo ham Serrano ham Sliced ham Ham block