We work in association with The Consorcio del Jamón Serrano Español, jamon.ie in offering information, advice and recipe ideas utilising  recommended brands of Jamón focusing importantly on the skills of cutting, presentation and origins.

Knife skills at the important factor in cutting the Jamòn there are many things to consider in the choosing the Jamòn it’s origin the way the pig was fed and kept.
Also the price varies considerably that’s why we offer the highest quality Jamòn to the most competitive priced in Ireland.

Jamòn Iberico | Jamòn de Jabugo

Mediterranean supermarket and La Tienda in association with What guarantees a Consorcio Serrano Ham?
The Quality Control Department of the Consorcio del Jamón Serrano Español, via quality control and selection piece by piece, seeks to guarantee a product that not only is of high quality but is also homogeneous, with a unique texture, smell and taste that identifies genuine Spanish cured ham as remaining constant over time.
Ham is a very complex product and it is difficult to guarantee its ultimate quality. Therefore, the final selection of each piece is our secret to ensuring a homogeneous and standardised product in all the Consorcio Serrano Hams. Only a limited amount of Spanish Serrano Hams are worthy of the “Exclusive Signature” or Consorcio Serrano Quality Seal.

This seal is only reserved for those Spanish Serrano Hams that comply with the following quality guidelines:

• Compliance with the quality standard of the Consorcio del Jamón Serrano Español.
• The production process of Serrano ham takes place exclusively in Spain.
• European TSG (Traditional Speciality Guaranteed) certification, which protects the “Jamón Serrano” designation.
• Average maturation of 12 months (minimum maturation time: 52 weeks).
• Control of the facilities by periodic inspections and audits of the process and product at every production plant.
• Quality guarantee on each piece of Serrano ham using a numbered control label.

Jamon

How to cut Jamon Iberico 7 bellotas

Jamon

Jamon Iberico – How the most expensive Jamon in the world is made.