{"title":"The Jamón Collection","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat Makes Iberian Ham Worth Seeking Out\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIberian ham is not just a cured meat — it is the result of a centuries-old relationship between land, animal and craft. Understanding what sets it apart is the first step to choosing the right piece for your table.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eThe Breed Behind the Flavour\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Iberian pig — known for its distinctive black hoof or \u003c\/span\u003e\u003cspan\u003epata negra\u003c\/span\u003e\u003cspan\u003e — is one of the oldest and most prized breeds in the world. Unlike commercial pigs, its unique genetic makeup allows it to infiltrate fat into the muscle, producing the extraordinary marbling that gives Iberian ham its signature depth and texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eAcorn-Fed vs. Cebo de Campo: Knowing the Difference\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNot all Iberian ham is equal. Our Jamón Ibérico de Bellota comes from pigs that roam freely across the dehesa, feeding on acorns during the montanera season — the highest grade, and the most complex in flavour. Our Cebo de Campo pieces come from pigs raised outdoors on a natural controlled diet, offering a more accessible entry point into the world of authentic Spanish ham without compromising on quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eA Curing Process Measured in Years\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOnce the pigs are ready, the real patience begins. Each leg is salted, rested and hung to cure naturally — a process that can take anywhere from 24 to 48 months depending on the piece. No shortcuts, no artificial additives. Just time, air and tradition.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFREQUENTLY ASKED QUESTIONS\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhat is the difference between Bellota and Cebo Iberian ham?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBellota comes from acorn-fed pigs raised free-range, offering deeper flavour and softer texture. Cebo de Campo provides a more balanced taste and a more accessible option without losing quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhat is the difference between Iberian ham and Serrano ham?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIberian ham comes from the Iberian pig, a native breed known for its ability to develop rich intramuscular fat, resulting in a deeper flavour and smoother texture. Serrano ham comes from white pigs and tends to be leaner, milder and cured for a shorter period.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhy is Iberian ham so special?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt comes from the Iberian pig, a unique breed that develops rich marbling, combined with a natural curing process that can last up to 48 months.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHow should Iberian ham be served?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor the best experience, Iberian ham should be served at room temperature and sliced thinly. 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