Monte Nevado Spanish ham:
Iberico and serrano ham
from Spain

Spanish ham is made through a slow curing process in which time, temperature, air and the characteristics of each piece gradually develop its flavor and texture. But what makes it special is not only how long it is cured. Fat plays an essential role. As the ham matures, its fat contributes to its aroma, texture and distinctive flavor, particularly in Iberico ham.
Discover the different expressions of Spanish jamon and find the one that suits you.

Iberico vs. Serrano: What’s the difference?

Iberico and Serrano are two of Spain’s best-known cured hams, but they come from different breeds of pig and offer different sensory experiences.

Iberico ham comes from Iberian pigs. Monte Nevado offers 100% Iberico Bellota ham, from purebred Iberian pigs finished on acorns, and 50% Iberico Cebo ham. Iberico is particularly recognized for its marbled fat, aroma and rich, lingering flavor.

Serrano ham comes from white pigs and has its own traditional Spanish curing process. Its balanced flavor and firm texture make it an exceptionally versatile choice for everyday enjoyment. In fact, our Jamón Serrano 24 was named Best Serrano Ham at Spain’s Alimentos de España Awards in 2025 and 2026.

The origin and tradition behind spanish ham

Spanish ham is rooted in centuries of tradition, shaped by Spain’s climate, curing expertise and unique landscapes such as the dehesa. 

Choose your spanish ham

Whether you are discovering Spanish jamon for the first time or already know exactly what you are looking for, explore the Monte Nevado ham selection available in the USA.

Iberico ham

Whole Iberico hams for the complete Spanish jamon experience, including 100% Iberico Bellota (co-winner, Best Bellota Ham, Alimentos de España Awards 2025) and 50% Iberico Cebo.

Iberico shoulder

A smaller cut with the rich flavor and characteristic marbling of Iberico pork.

Serrano ham

Traditional Spanish Serrano ham, slowly cured for a balanced flavor and firm texture.

Sliced ham

Ready-to-eat, ready-to-serve Spanish ham in a convenient format. An easy way to enjoy Monte Nevado at home.

Frequently asked questions

What’s the difference between iberico and serrano ham?

The main differences are the breed of pig, production process and sensory characteristics. Iberico ham comes from Iberian pigs and is known for its marbling and distinctive fat, while Serrano ham comes from white pigs and generally offers a firmer texture and a different flavor profile.

Why is fat so important in spanish ham?

Fat is fundamental to the character of Iberico ham. Its marbling contributes to texture, aroma and flavor as the ham cures. The fat of Iberico pork also has its own nutritional composition, making it one of the defining characteristics of this type of Spanish ham.

Is spanish ham the same as prosciutto?

No. Both are traditionally cured hams, but Spanish ham and Italian prosciutto differ in pig breeds, production methods, curing traditions and flavor profiles. Iberico and Serrano are distinct Spanish products with their own characteristics.

How should spanish ham be served?

It is best served in thin slices. For the best texture and aroma, allow refrigerated sliced ham to come closer to room temperature before serving. Enjoy it on its own or as part of a charcuterie board, tapas selection or other dishes.

What do the color tags on iberico ham mean?

Spain’s Iberico labeling system uses colored seals to identify different product categories. In the Monte Nevado range, a black tag identifies 100% Iberico Bellota ham, while a white tag identifies 50% Iberico Cebo ham. These seals make it easier to understand what type of Iberico ham you are buying.