The Right Way to Consume It

Now, the part you've been waiting for! (At least I have…)

When serving Iberian Jamón, it must rest for at least 20 minutes after being removed from the refrigerator. This allows the fat to "sweat" and begin melting, releasing the creaminess and deep aroma that define the product.

My personal recommendation for enjoying such a gourmet delicacy crafted through years of dedication, work, and tradition is to eat it simply: close your eyes, place a thin, delicate slice on your tongue, and let the fat melt slowly. Don't chew it right away.

This might sound excessive, but just as the Japanese treasure their omakase sushi experience, or the Russians with their black caviar, true gastronomic pleasure comes from appreciating quality over quantity. It's the same principle behind fine dining's famously small portions: to amplify the concept of scarcity "less is more."

This tasting technique especially applies to the black-labeled 100% 'Pata Negra Bellota' and the red-labeled 'Bellota', where the depth of flavor and fat content deserve that extra reverence. For the green and white labels, a more casual enjoyment is still rewarding, but the experience is more straightforward.

If you choose to enjoy these hams in a more traditional way, they are often served with toasted white bread and tomatofor breakfast or as an appetizer. For a gourmet pairing, aged cheeses and high-quality red wine beautifully complement the rich, savory qualities of the Iberian ham.

At our events, when the Maestro Cortador (the master slicer) showcases his refined craft, it's about more than just slicing ham. Each cut is made paper-thin almost transparent and with the ideal fat-to-muscle ratio, revealing the hidden story behind each leg of jamón.

This is about translating years of care, diet, movement, and environment into a single slice. The slicing, the plating, the presentation, and the shared knowledge all aim to bring guests closer together through conversation, appreciation, and of course, through the delicacy itself.