The two main types of Spanish cured hams are Serrano "white hoof" - pata blanca - and Iberian "black hoof" - pata negra or iberico. These two types have distinct aroma, flavour and colour. The curing of Serrano Ham entails updating of traditional methods while respecting the natural processes of the past and the absence of additives. For this, only sea salt is used. The duration of the salting period is determined by the weight of each ham. Iberico Ham Breed: Pedigree iberian pig, with black hoof and slender legs. Husbandry: Free range farming, pastures concentrated in oak forests of South West Spain. Curing Technique: Salted and air dried naturally in cellars. Iberico recebo Diet: A mixture of beet and acorn for the last 6 months of its life. Curing Period: Cured for 24 months. Iberico "Bellota" Diet: Acorns for the last 6 months of its life. Curing Period: Cured for 24 months. The iberico "bellota" ham is deep red to purple in colour, with a very sweet aroma. When at room temperature the fat is almost melting and translucent. it is marbled across the meat, and is an essential part of the ham's extraordinary flavour. Joselito Hams Are Iberico bellota hams cured in Guijuelo, Salamanca. This is a northern area, colder than Jabugo. Less heavy salting is therefore required to cure the hams naturally so they have a sweeter flavour. Joselito hams are graded into three categories according to weight, shape and flavour of each piece. Both the Gran Reserva and the CJ Iberico hams are acorn fed and cured for 20-24 months. The Gran Reservas are the hams selected for their supreme shape and their extra aroma and flavour. Both the CJ and the Gran Reserva are considered superior to the best of Jabungo. Serrano Ham Breed: European white pig. Husbandry: Farmed all over Spain. Diet: Grain and beet. Curing Technique: Salted and dried in modern curing rooms. Pink in colour, with a slightly sweet aroma, the flavour is pronounced, the texture is firm. Joselito Acorn Fed Iberico Hams (pata negra) Joselito iberico boneless: 24 months Joselito iberico on the bone: 24 months Joselito Gran Reserva boneless: 24 months Joselito Gran Reserva on the bone: 24 months Serrano Hams (pata blanca) Jamon serrano boneless: 12 months Jamon serrano on the bone: 12 months Jamon serrano sliced (vac packed) Cured Chorizos for Slicing Chorizo Pata Negra Chorizo La Sera Chorizo Troncal (smoked mild) Smoked Chorizo Iberico (mild) Joselito Chorizo Iberico (mild) Semi Cured Chorizos for Cooking Parrilla chorizo picante (hot) > Products from Italy > Spanish cured ham > Terines and pates