An undisputed icon of Spanish food, this is the world’s greatest ham

2 hours ago 3

Ben Groundwater

September 22, 2025 — 5:00am

The dish: Jamon iberico de bellota, Spain

Plate up It’s true, this isn’t a whole dish. It’s one simple ingredient, though an ingredient so supremely delicious, so highly sought after, so truly beautiful in all ways that it is befitting an entry in the Traveller Awards. Because jamon iberico de bellota deserves all the awards. It’s the work of artisans, something that takes many years to produce, and then just a few seconds to devour.

It’s ham, for want of a better translation, though ham that’s special: to make it, black-footed Iberian pigs are raised in Spain’s southern provinces (Huelva, Cordoba, Badajoz and more), where they are allowed to roam free, feeding on grass, nuts and roots. Towards the end of their lives, the pigs are fed solely acorns; the legs of ham are then salted and hung in open-air storage for up to two years, where they cure and develop the deep richness and intense flavours that jamon iberico de bellota is known for.

First serve There’s evidence that black-footed Iberian pigs have existed since the 9th century BC; by the 1st century, Roman writer Pliny the Elder made mention of these pigs’ excellent flavour. Though jamon consumption dipped significantly during the reign of the Moors on the Iberian peninsula, production was kept alive, and the use of acorns as finishing feed is mentioned in 1554. The rest, as they say, is porky history. This is now an undisputed icon of Spanish gastronomy, valued not just economically but as part of Spain’s global identity.

Order there Jamon iberico is sold at basically every bar in southern Spain (and many in the north). In Cordoba, try it at a classic like Bodegas Mezquita Cespedes (bodegasmezquita.com).

Order here Get your jamon fix in Melbourne at La Central (lacentral.com.au). In Sydney, head to Spanish Portuguese Butchery in Petersham (no website). And in Brisbane, try Pennisi Cuisine (pennisicuisine.com.au).

One more thing There are several types of jamon of varying quality. At the lower end there’s jamon serrano, and then, in ascending order of quality: jamon iberico de cebo (with a white label); jamon iberico cebo de campo (green label); jamon iberico de bellota (red label); and jamon 100% iberico de bellota (black label).

Get exclusive travel deals delivered straight to your inbox. Sign up now.

Ben Groundwater is a Sydney-based travel writer, columnist, broadcaster, author and occasional tour guide with more than 25 years’ experience in media, and a lifetime of experience traversing the globe. He specialises in food and wine – writing about it, as well as consuming it – and at any given moment in time Ben is probably thinking about either ramen in Tokyo, pintxos in San Sebastian, or carbonara in Rome. Follow him on Instagram @bengroundwaterConnect via email.