Jamón isn’t just food — it’s a ritual, a symbol of heritage, and a source of national pride. In Spain, we don’t eat jamón quickly or thoughtlessly. We savour it, thin slice by thin slice, preferably with a glass of fino sherry or a good red. And nowhere is this more true than with our authentic Jamón Ibérico.

At Choquera, Jamón Ibérico is at the centre of our tapas nights and gourmet boxes. We source directly from artisan producers in Huelva, where the black Iberian boar roam oak forests freely, feeding on acorns — a practice known as la montanera. This diet infuses the fat with a nutty, silky quality that melts on your tongue.

There are several grades of Jamón Ibérico:

• Ibérico de Bellota: the finest, from acorn-fed, free-range pigs
• Ibérico de Cebo de Campo: pigs roam but are grain-fed
• Ibérico de Cebo: grain-fed in enclosures
• We always recommend Bellota when possible. And yes, it’s expensive — but like a fine wine or aged cheese, its value is in the time, care, and land and pedigree of the boar behind it.

At Choquera, we slice it by hand, paper-thin, just as my padre (Dad) did back home in Huelva. We even run slicing demonstrations at events, and offer pairing boards with Spanish Cheese, membrillo (quince jelly), and Marcona almonds.

Once you taste proper Jamón Ibérico — especially paired with our gorgeous crusty sourdough or our house bread sticks (Picos) — you’ll understand why it’s more than a delicacy. It’s Spain, on a plate.