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Have you just bought a Serrano ham and are wondering how best to preserve it? Here are some simple, tried-and-tested techniques to guarantee the freshness of your ham all year round. Discover traditional salting and curing methods, and learn how to store your whole or sliced ham at room temperature or in the refrigerator for optimum preservation.

Discover , an exquisite and little-known piece of meat from the Iberian pig. Learn all about its origins, preparation methods and health benefits.

Discover the fascinating origins of Serrano ham, from its Roman roots to its cultural role in Spain. Explore traditional salting and curing techniques, and learn why this gastronomic treasure is essential to Spain's rural economy.

Discover the best Spanish charcuterie online with Spain Gourmet.

Discover the secret of Spain's finest Pata Negra hams! Dive into our comprehensive guide and savor a unique gastronomic heritage. Click to explore and order your luxury slice!

Discover the keys to the ideal ham selection with our practical guide. From classic Serrano ham to luxurious Iberian varieties, we explain how to navigate the choices to suit your budget. Understand the importance of origin and breed purity, as well as the indications provided by colored bracelets to guarantee quality. Finally, take advantage of our expert advice on buying and preserving.

Jamón Iberico and Jamón Serrano are two hams produced in Spain that are very different. There are differences in breed, rearing and maturing, and of course in taste and price.

Choosing your Iberian ham or pata negra ham isn't always easy. Here's some information on how to choose your ham

The quality of an Iberian ham does not depend only on the length of its curing. It starts much earlier: with the breed of the pig, its diet, its life in the dehesa and a slow, carefully controlled production process. Understanding how a good Iberian ham is made and matured helps you choose better, identify the different categories and keep the ham in the best possible condition once opened.