The history of jamón ibérico begins in pre-Roman times, when the Phoenicians introduced pigs to their settlements, such as Gadir, today's Cadiz. Archaeological evidence confirms that pork salting techniques were used on the Iberian Peninsula more than 2,000 years ago. It was the Romans in the 3rd century BC who perfected the preservation process, and Cato the Elder described in detail the method of salting pork legs in sea salt for 12 days. Roman sources mention regions such as Pamplona, Teruel, and Tarragona as centers of production of this prized cured meat, which gained recognition throughout the empire.

In the 10th century, Arab chronicles mention Los Pedroches—an acorn-rich plain known as Fahs al Ballut—where pigs fed on the abundant oak harvest. This tradition of raising pigs in the oak forests of the dehesa became the foundation of jamón ibérico production. Dehesa is a unique Mediterranean ecosystem where black Iberian pigs roam freely, feeding on bellota acorns. It is this acorn-rich diet that gives the meat its characteristic sweet taste and causes the fat to infiltrate the muscles, creating a unique marbling.

In the 15th century, the oldest known producers from Candelario in the province of Salamanca began supplying the Spanish royal family. After the Reconquista, jamón ibérico became a symbol of Christian identity, distinguishing it from Jewish and Muslim prohibitions on pork consumption. This gave the cured meat an additional cultural and social dimension. Medieval producers perfected the techniques of smoking and curing in the mountain air, taking advantage of the natural climatic conditions of the Sierra de Gredos and Sierra de Béjar.

The second half of the 19th century saw a real boom in the pork industry in Guijuelo in the province of Salamanca, as well as in Andalusia and Extremadura. The growing demand for jamón ibérico led to the crossbreeding of black Iberian pigs with the Duroc-Jersey breed in the mid-20th century, allowing for faster growth and larger hams. Today, the denominación de origen protegida (DOP) regulations require that pigs be at least 50 percent Iberian, protecting the authenticity and quality of the product. The Guijuelo region currently produces as much as 60 percent of all Spanish jamón ibérico, covering 77 municipalities in southeastern Salamanca.

The production process of jamón ibérico is a true art that requires patience and precision. It all starts with black Iberian pigs, which spend the last months of their lives in the dehesa forests, gaining up to 70 kilograms in weight thanks to intensive feeding on acorns. This phase, called montanera, lasts from October to March and is crucial for the quality of the final product. The unique ability of these pigs to store fat inside their muscles, rather than just under the skin, creates the characteristic silky texture and pink-red-purple color of the meat.

After slaughter, the legs are salted for a period of several days to two weeks, then washed and dried. Then begins the long curing process in special rooms where temperature and humidity are carefully controlled. The highest quality jamón ibérico de bellota is cured for 36 to even 60 months in the mountain air. During this process, enzymes naturally break down proteins and fats, developing the complex aromas and flavors that make this cured meat so unique. The marbled pattern of white fat permeating the dark red meat is the hallmark of authentic jamón ibérico.

The four main DOP regions guarantee the highest quality. Guijuelo in the province of Salamanca, located at the foot of the Sierra de Gredos and Sierra de Béjar, is the largest producer, using pigs from Andalusia, Extremadura, and the province of Huelva. Jabugo in the province of Huelva, particularly in the Sierra de Aracena, is a town entirely dedicated to jamón production—even the main square is called Plaza del Jamón. Los Pedroches in the province of Córdoba is famous for its elongated hams with a characteristic V-shaped cut and a hoof left intact. Dehesa de Extremadura covers the provinces of Cáceres and Badajoz, where vast oak pastures provide ideal conditions for black pigs.

Each region gives the hams subtly different flavor characteristics, depending on the local oak varieties, climate, and traditional production methods. Hams from Jabugo often have a more intense, nutty flavor, while those from Guijuelo can be slightly more delicate. Los Pedroches is famous for its exceptionally long-cured hams, which develop deep, complex aromas. For lovers of culinary road trips through Spain, visiting these regions is an unforgettable experience—the picturesque landscapes of the dehesa, traditional secaderos (drying rooms), and the opportunity to taste the products straight from the source create an authentic journey through time and taste.

Barcelona offers unique places for jamón ibérico lovers. Reserva Ibèrica Pernil Ibèric on Rambla de Catalunya is an elegant shop specializing in the highest quality Iberian hams, where you can not only buy but also try different varieties during professional tastings. The staff passionately explain the differences between jamón de bellota, de cebo de campo, and de cebo, helping you choose the perfect product. Nearby, on Carrer d'Aribau, is the second branch of the RESERVA IBÉRICA chain, equally renowned and offering a wide range of Iberian products.

Jamonarium on Passeig de Sant Joan is a real mecca for connoisseurs—a shop run by experts who can tell fascinating stories about each ham. Here you can find rare varieties with long maturation periods, sourced directly from small producers in DOP regions. The atmosphere of the place is more like an art gallery than a regular shop - the hams hang like works of art, and the cutting process is a real spectacle. Prices are higher than in supermarkets, but the quality and experience fully justify this.

Madrid, as the capital of Spain, is home to the best jamonerías in the country. Mercado Jamón Ibérico on Calle Mayor is a restaurant where you can enjoy jamón ibérico in various forms, from classic tostadas to innovative dishes combining tradition with modernity. López Pascual 1919 on Corredera Baja de San Pablo is a historic family business operating since 1919, offering hams from its own secaderos. Their experience, passed down through generations, guarantees reliable quality.

The BEHER chain deserves special attention - BEHER Madrid Chikito on Calle de Diego de León and BEHER Fuencarral are restaurants and shops offering only 100% jamón ibérico, i.e., pure Iberian ham. This is the highest category, appreciated by true connoisseurs. The cutting process takes place in front of customers, and the paper-thin slices literally melt in your mouth. Don Finardo on Calle de Santa Cruz de Marcenado is an intimate place with a family atmosphere, where the owners personally advise and share their knowledge about jamón ibérico.

Seville, the heart of Andalusia, offers authentic gastronomic experiences. Ibericos Gonzalez Don Jamon is a restaurant where jamón ibérico is served accompanied by local wines and olive oil - the perfect combination of flavors from southern Spain. Jamonería Jose Luis Romero at Plaza del Altozano is a family business with a long tradition, where you can buy whole hams or portions sliced on the spot. The owners proudly talk about their suppliers from the DOP regions and are happy to organize comparative tastings of different varieties.

When planning a culinary road trip through Spain, it is worth combining visits to these urban spots with trips to the production regions. The route from Madrid through Salamanca to Guijuelo, then to Extremadura and Andalusia, is a real journey through the picturesque landscapes of the dehesa. Rural routes lead through oak forests, where you can see black Iberian pigs in their natural habitat. Some producers offer visits to secaderos, where thousands of hams are cured under controlled conditions—the sight and smell are unforgettable. This experience allows you to fully appreciate the complexity and tradition behind each slice of jamón ibérico, making it not only a delicacy but a living testament to Spain's culinary heritage.