The Perfect Cheese Pairing For Iberico Ham

Jamón Ibérico is a complex food with a unique and nuanced flavour, so it begs for a particular kind of pairing. The most iconic cheese to pair with Jamón Ibérico is Manchego, a firm, buttery cheese with a distinct flavour. Other Spanish cheeses that go well with Jamón Ibérico include Cabrales, a blue cheese from the Picos de Europa mountains, and Mahon, a cow's milk cheese with a distinctive orange rind from Menorca.

Jamón Ibérico and Manchego are two iconic tapas in Spain

Manchego is a firm, buttery cheese with a distinct flavour. It is made from the milk of the Manchega breed of sheep in the La Mancha region of Spain. The cheese is specially cured for more than nine months and laced with the robust flavours of roasted nuts.

When serving Jamón Ibérico and Manchego, it is recommended to eat them in independent bites, separated by sips of wine to cleanse the palate. However, you can also try a Spanish grilled cheese sandwich, which combines the two.

Jamón Ibérico pairs well with Spanish wines

Jamón Ibérico is a complex food with a unique flavour and texture. Its taste is powerful yet delicate, salty but sweet, and its texture is soft enough to melt in your mouth. It is a food that begs for a particular kind of pairing, and while any Spanish wine is the natural inclination, it's not always the best option.

Sherry Wines

Most Spaniards will tell you that there's no better pairing than a slice of Pata Negra and a glass of dry sherry. Sherry is a gastronomic staple in southern Spain, particularly in its region of origin, Jeréz de la Fronterra. The Manzanilla and Fino varieties are dry, but not tannic, refreshingly light, but with a faint body that holds up to the jamón's strength. Amontillado, Palo Cortado, and Oloroso Seco are also dry but with nutty and smoky overtones that barely grace the tip of the tongue. The flavour and aroma of these wines is unique—strong but not overpowering, bursting with complexities.

Red Wine

Spain is widely known for its musky reds—leathery aged Tempranillos and smoky Monastrells. However, these styles of red wine can distract and subdue some of the nutty notes of the delicately cured ham. Instead, look for young reds that aren't too tannic or extensively barrel-aged. The Rioja Crianza, a young Tempranillo wine aged for about two years, is a great option. It's soft, earthy, and not overly tannic, free of those musty smoke aromas that can overpower Jamón Ibérico. Another good choice is Ribera del Duero, a young and soft Spanish wine from the Castilla y León region. If you want to venture outside of Spain, try an Italian Chianti Classico or even a Pinot Noir.

White Wine

When choosing a white wine to complement Jamón Ibérico, go for a light and dry option. Anything overly fruity, sweet, or oaky can clash with the salinity and complexity of the meat. Albariño, a bright and dry wine from the northwest province of Galicia, is a fantastic Spanish pairing. Outside of Spain, a Chenin Blanc, Pinot Grigio, or a dry Riesling also pairs well.

Cava

Dry, refreshing, and full of bubbles, Cava is Spain's famous sparkling wine. Cava doesn't have those yeasty undertones like champagne, making it a clean and softer partner for Jamón Ibérico. Most Cava is dry, but there are a few sweet varieties, so be sure to pick a dry bottle.

Jamón Ibérico is best served on a wooden board

Jamón Ibérico is a complex food with a unique and delicate flavour. It is powerful yet delicate, salty but sweet, and its texture is soft enough to melt in your mouth. The silky fat coats the inside of your mouth and leaves your lips glossy. Jamón Ibérico is best served on a wooden board, alongside other tapas, to start a meal.

The wooden board is the perfect way to present this premium meat. Jamón Ibérico is a dry-cured ham, and the black-skinned pata negras pigs are transformed through the centuries-old process of curing, passed down from generation to generation. The curing process can last from three to upwards of five or even six years, allowing time for the degradation of proteins and fatty acids to occur, leading to the formation of new aroma molecules. The result is a luxuriously silky texture and an intense flavour.

Jamón Ibérico is best served thinly sliced, and it pairs perfectly with many Spanish cheeses, especially Manchego. Manchego is a firm, buttery cheese with a distinct flavour, made from the milk of the sheep of the Manchega breed. It is the perfect accompaniment to Jamón Ibérico, and both are best served on a wooden board with olives.

Jamón Ibérico is a versatile meat that can be served in a variety of ways. It can be served on its own, with cheese, or as part of a larger tapas selection. It can be used to make grilled cheese sandwiches, or it can be paired with bread, either plain or pan con tomate. The salty, cured ham goes well with the crunchy texture of the bread.

Jamón Ibérico is made from Iberian black pigs

The Iberian black pigs have a distinctive appearance with lean and compact bodies, long snouts, and black bristles that form a collar around their shoulders and run down their legs to narrow, pointed hooves. They are known for their intelligence and athletic abilities, making them excellent foragers. The structure of their intramuscular fat also gives their meat a more flavourful, juicy, and distinctive taste compared to other pig breeds.

The production of Jamón Ibérico follows specific regulations and traditions. The pigs are initially fattened on barley and maize for several weeks. They are then allowed to roam in pastures and oak groves called "dehesa" to feed on natural foods such as grass, herbs, acorns, chestnuts, and roots. The diet of the pigs plays a crucial role in the quality of the final product, with acorns being highly valued for their contribution to the fat content and flavour of the ham.

The curing process of Jamón Ibérico is also carefully controlled. After slaughter, the hams are salted and left to dry for several weeks. This is followed by a curing period of at least 12 months, although some producers cure their hams for up to 48 months. During this time, the meat is dried in salt and then hung to be exposed to the elements, developing an exterior layer of mould that helps protect the meat. The final product, Jamón Ibérico, is known for its smooth texture, rich and savoury taste, and regular marbling.

The quality and authenticity of Jamón Ibérico are strictly regulated. The hams are labelled according to the pigs' diet and the percentage of Iberian ancestry, with pure-bred Iberian pigs and an acorn diet being the most desirable. The traditional production methods and the unique characteristics of the Iberian black pigs contribute to the reputation of Jamón Ibérico as one of the most expensive and sought-after hams in the world.

Jamón Ibérico is a salty cured Spanish ham

The curing process for Jamón Ibérico can last from three to upwards of five or even six years. This prolonged curing and drying time allows the fat to fully absorb into the muscle fibres, giving the meat its luxuriously silky texture and intense flavour. The meat is then aged for a minimum of three years in naturally ventilated cellars, where the unique microbial flora imparts a distinctive flavour.

The Iberico pig's diet also contributes to the quality of the ham. During the fall and winter seasons, these pigs feed exclusively on acorns from cork and oak trees in the dehesa, a protected ecosystem bordering Southwestern Spain and Portugal. This diet is high in oleic acid, giving the ham its high concentration of antioxidants and unsaturated fatty acids.

Jamón Ibérico is often served as a tapa, a small bite or appetizer in Spanish cuisine. It is commonly paired with Spanish cheeses, such as Manchego, and other cured meats like chorizo. The salty, sweet, and nutty flavours of Jamón Ibérico also complement a variety of wines, including dry sherries, young reds, white wines, and sparkling cavas.

When serving Jamón Ibérico, it is typically sliced thinly and presented on a wooden board with the chosen cheese and some olives. This simple yet delicious combination is a perfect way to start any meal, offering a true taste of Spain.

Frequently asked questions