- A unique native breed, centuries-old craftsmanship and up to seven years of natural curing make Ibérico Ham one of the most prestigious gourmet products for chefs and hospitality professionals.
- The EU co-funded campaign Awaken Your Ibérico Sense promotes deeper professional knowledge of Ibérico Ham across the UK hospitality and foodservice sector.
- Chef Omar Allibhoy, ambassador of the campaign, highlights why proper slicing, temperature and presentation are essential to unlock the full potential of Ibérico Ham in restaurants and hotels.
London, 9 December 2025. — At a time when the UK hospitality industry is increasingly turning towards ingredients that offer depth, authenticity and a clear point of differentiation on the menu, Ibérico Ham has become one of the most admired gourmet products among chefs, restaurateurs and professional buyers.
Produced exclusively across the Iberian Peninsula from a native breed and crafted through an artisanal curing process that can extend for up to seven years, Ibérico Ham has gained the attention of British chefs who value technical precision, flavour complexity and a distinctive culinary story.
As part of broader efforts to strengthen professional knowledge of Ibérico Ham in international markets, the initiative ‘Awaken Your Ibérico Sense’ — co-funded by the European Union and promoted by ASICI (the Interprofessional Association of the Ibérico Pig) — is working with the UK hospitality sector to highlight the origin, craftsmanship and quality standards that define this emblematic product.
A unique breed found nowhere else
Ibérico Ham comes exclusively from the Ibérico pig, a native breed of the Iberian Peninsula with a natural ability to infiltrate fat within the muscle. This marbling gives the ham its texture, shine and aromatic depth — qualities that hospitality professionals immediately recognise.
Depending on the breed percentage—100% Ibérico, 75% Ibérico, and 50% Ibérico— and the animal’s diet, there are four categories of Ibérico ham that are identified by color-coded stamps and individually recorded in the ÍTACA digital system, ensuring full traceability from origin to final service.
Time as a key ingredient: up to seven years of curing
After the salting and post-salting phases, each ham moves through natural drying rooms and underground cellars where time, temperature and airflow gradually shape its character. While regulations set a minimum curing period of 20 months, the finest pieces mature for four, five, six or even seven years.
Throughout this long transformation, the ham develops its deep red colour, delicate marbling, refined aroma and complex notes reminiscent of toasted nuts, warm cellar and subtle sweetness — all hallmarks of a product shaped by patience and craft.
A multisensory experience at the table
For hospitality professionals, Ibérico Ham is not simply another charcuterie product; it is a full sensory experience.
Visually, the contrast between the red meat and the ivory fat suggests both craftsmanship and quality. To the touch, a good slice feels supple and silky. Aromas intensify as the ham gently reaches room temperature. On the palate, the flavour evolves from sweet and savoury tones into a long, elegant umami finish.
As Omar Allibhoy, ambassador chef for ‘Awaken Your Ibérico Sense’ in UK, observes: “Ibérico Ham is one of those select ingredients that already feels complete before you do anything with it. It’s expressive, elegant and full of nuance. In professional kitchens, our job is not to disguise it, but to present it in a way that lets diners appreciate the years of work behind each slice”.
The art of slicing and professional presentation in hospitality
In a hospitality setting, how Ibérico Ham is sliced and served is every bit as important as the product itself. A piece that has taken years to reach perfection can lose much of its potential if cut too thick, too cold or too far in advance.
A skilled slicer works directly from the whole leg, allowing a long, flexible knife to glide — not press — along the natural lines of the ham. The aim is to produce slices that are thin enough to melt on the palate, but wide enough to strike a balance between the lean meat and the marbling that defines the Ibérico breed. Held up to the light, a well-cut slice should reveal a gentle translucency and a slight natural curve.
Temperature is equally essential. Ibérico Ham should never be served straight from the fridge, as cold fat becomes firm and mute. As the ham warms – the ideal consumption temperature is 24 °C –, the fat softens and begins to release its aromas — first subtle, then increasingly complex. In restaurants and hotels, this moment becomes part of the experience itself.
Presentation completes the ritual. The slices should be arranged lightly overlapping, never stacked, allowing each one to breathe. In tasting menus, tapas counters or premium sharing boards, this interplay of aroma, texture and visual delicacy forms part of the theatre of service.
As chef Omar explains: “Good slicing isn’t a luxury — it’s part of the recipe. If the slices are thick or too cold, the ham simply doesn’t speak. When it’s carved by someone who understands the product, at the right temperature and with the right respect, you taste the pasture, the curing, the patience. That’s what guests remember”.
Beyond the sensory benefits, expert slicing also improves yield, reduces waste and ensures consistent portioning — key factors in professional profitability.
A gourmet icon positioned for growth in the UK
With exports to the UK rising by over 45% since 2020, Ibérico Ham is increasingly present across restaurants, hotels, speciality retailers and premium foodservice operators nationwide.
The ‘Awaken Your Ibérico Sense’ initiative accompanies this growth with training, sensory education and chef-led content, helping hospitality professionals understand not only what makes Ibérico Ham unique, but how to serve it with the precision and care it deserves.
About Awaken Your Ibérico Sense
‘Awaken Your Ibérico Sense’ is a three-year information and promotion programme promoted by ASICI and co-funded by the European Union and the Spanish Ministry of Agriculture. The initiative aims to enhance understanding of Ibérico Ham in strategic markets including the UK, Japan and China through training, communication and sensory experiences.
About ASICI
The Interprofessional Association of the Ibérico Pig (ASICI) is a non-profit Interprofessional Agri-food Organisation (OIA) in which more than 95% of the organisations of the production branch (farmers) and more than 95% of the transformation branch (industrialists) of the Ibérico pig are equally represented. Created in 1992, it was officially recognised by the Spanish Ministry of Agriculture, Fisheries and Food in 1999 as the Interprofessional Agri-food Organisation for the Ibérico Pork Sector in Spain.