Ibérico Ham: Tradition, Excellence, and Health Benefits in Every Slice
Among all Spanish delicacies, nothing compares to Ibérico ham—also known as Pata Negra ham. With its rich flavor, melt-in-the-mouth fat, and centuries of tradition, it represents the very best of Spanish ham. One of the most celebrated producers is BEHER (Bernardo Hernández), renowned for crafting internationally awarded acorn-fed hams cured slowly in the mountains.
The Heritage of BEHER: A Legacy of Quality
Family-Owned Tradition
BEHER is more than a name—it’s a legacy. For generations, the Hernández family has raised Ibérico pigs and perfected the art of producing Spanish cured ham.
Generations of Expertise
Every detail, from animal care to the long curing process, is rooted in tradition and passed down through decades of dedication.
What Defines Ibérico Ham from BEHER?
True Ibérico ham from BEHER is exceptional because it combines pure genetics, natural environments, mountain curing, and artisanal processes.
- Purebred Ibérico pigs raised with respect to their natural rhythm, ensuring authentic flavor and perfect marbling.
- Oak-filled pastures where pigs roam freely, feeding naturally and developing strong, healthy muscles.
- Curing in the mountains at 3,000 feet of altitude, where clean, cool air creates the ideal microclimate for slow, natural maturation.
- Traditional methods, passed down for generations, give each Pata Negra ham its layered depth of flavor.
The Most Awarded Spanish Ham
With more than 1,000 international awards, BEHER is widely recognized as “the most awarded ham in the world”. This global recognition underlines the superior quality of its Ibérico hams.
The Different Types of Ibérico Ham
BEHER: Only 100% Pure Ibérico
Unlike many producers, BEHER only produces 100% Ibérico ham. Their hams come exclusively from purebred Ibérico pigs, never crossbred. This guarantees the authentic taste, delicate marbling, and prestige that define true acorn-fed ham.
Other Types of Spanish Ham in the Market
- Crossbred Ibérico Ham (50% or 75%) — From pigs that are part Ibérico and part Serrano (white pig). Labeled “Ibérico,” but without the flavor depth of 100% Ibérico.
- Serrano Ham — A classic Spanish ham from white pigs; tasty but without the unique marbling, aroma, or health profile of Pata Negra ham.
This is why BEHER’s commitment to 100% Ibérico ham sets it apart.
The Feeding Process: Nature’s Gift
Free-Range Lifestyle
Pigs roam miles each day in oak forests, building muscle and distributing fat naturally.
Acorn-Rich Diet
During the montanera season, they feed almost exclusively on acorns, which give acorn-fed ham its signature nutty sweetness and melt-in-your-mouth texture.
The Flavor Profile of Ibérico Ham
- Nutty sweetness from acorns
- Melt-in-the-mouth fat that dissolves at body temperature
- Deep umami aroma that lingers after every bite
Nutritional Benefits of Ibérico Ham
Unlike many cured meats, Ibérico ham is as healthy as it is delicious:
- High-quality protein that supports muscles and recovery
- Oleic acid, the same heart-friendly fat found in olive oil
- Rich in vitamins and minerals, including iron, magnesium, and B vitamins
Why It’s a Heart-Friendly Cured Ham
Thanks to high levels of monounsaturated fats, Pata Negra ham helps lower LDL (“bad” cholesterol) while supporting HDL (“good” cholesterol), making it one of the smartest choices among cured meats.
The Aging Process in the Mountains
BEHER hams are cured naturally for 24 to 48 months in mountain cellars at 3,000 feet. This slow, patient process creates layers of flavor that no industrial method can replicate.
How to Serve Spanish Ibérico Ham
- Slicing: Cut paper-thin slices with a sharp knife to release full aroma.
- Temperature: Serve at room temperature so the fat softens naturally.
Perfect Pairings
- Red wines such as Tempranillo or Rioja
- White wines like Albariño or Verdejo
- Spanish Sherry, especially Fino or Amontillado
Ibérico Ham in Modern Gastronomy
From tapas bars in Madrid to Michelin-starred restaurants in New York, Ibérico ham is celebrated worldwide as a gourmet ingredient. It shines whether served traditionally or in modern fusion dishes.
Why Choose BEHER Ibérico Ham?
- 100% authenticity — never crossbred pigs
- Natural mountain curing at high altitude (3,000 ft)
- Sustainable and traditional farming methods
- The most awarded Ibérico ham in the world
Conclusion: The Legacy of Ibérico Ham
Ibérico ham is not just food—it’s Spain’s culinary heritage. BEHER’s commitment to 100% purity, acorn feeding, and mountain curing has earned it worldwide recognition as a benchmark for Pata Negra ham. Whether you enjoy it with a glass of wine, on fresh bread, or as part of a gourmet dish, you’re tasting centuries of tradition in every slice.
FAQs
1. What makes Ibérico ham different from Serrano ham?
Serrano ham comes from white pigs and has a simpler flavor. Ibérico ham comes from Ibérico pigs and is far richer in taste, aroma, and nutrition.
2. Is Ibérico ham healthy?
Yes. Thanks to its oleic acid content and high-quality protein, it’s considered one of the healthiest cured meats when eaten in moderation.
3. Why is acorn-fed Ibérico ham so special?
The acorns give the ham its nutty flavor and heart-friendly fats, making acorn-fed ham the most prized variety.
4. How long does Ibérico ham cure?
Traditionally between 24 and 48 months, often in mountain curing houses at around 3,000 feet altitude.