A lot – and let’s make it as simple as possible for you. Check out the Infographic.

Not only does Tio Otto Jamon fulfil the highest quality standards: Pigs are 100% pure race, feed only on acorns, are free-wheeling; the Jamon is hand carved and 36months cured. It also transparently shows documents that. This makes it different from many (Spanish) Jamons – where you (we recommend you try it out yourself) often do not know, how Jamon was produced that you will eat.

Out Tio Otto Jamon comes from a small Spanish village called “Jabugo”. It is close to Huelva, which is in the region of Andalusia in Southern Spain. This region is one of the two regions that have the “Denominacion de Origen” status. It means, that only here the black label Jamon can be produced.

What makes Spanish Jamon so special is that it’s cured exactly as it has been for centuries. It’s not cooked, boiled, smoked or roasted. It’s just rubbed with sea salt, then hung up to dry, for between one and four years, depending on the size and characteristics of the Jamon.

The best is to eat it without any anything or on a slightly toasted, warm piece of bred with olive oil. That is how it is enjoyed in Spain.

Our recommendation: Should you keep the opened envelope of Jamon in your fridge, we recommend that you take it out of the fridge 10min before consumption. In this way you can serve it at room temperature. If still too cold, just let some warm water run over the envelope in which the Jamon is and it warms up. In this way does the Jamon get to its full aroma with its intense taste and the slightly marzipan similar consistency.

Sliced Jamon are best kept in the refrigerator once you open them.

If you are serving Jamon as a tapa or starter, then 50gr per person is a good rule. For a main course we recommend 80-120gr.

Yes, absolutely! Thanks to the combination of the Iberian pig’s special DNA and its diet of acorns, the Jamones designated as ‘bellota’ (acorn-fed) contain about 55% oleic acid in their fat. It is the same substance that makes olive so much better than any other oil.
Plus: The Jamon comes with a lot of vitamins like B1, B6, B12, E and folic acid and minerals like calcium, iron, zinc, magnesium, phosphorus.
As 50gr are roughly 150 calories, you can include Jamon in your low calorie diet.

Great Jamon can be compared with great wines or cheeses; it means, the longer it dries, the better and more intense its taste. That’s why you find the drying time of the ham on the packaging.

On the one side, because it highlights our artisanal, affectionate approach. On the other side, because the Jamon can loose in nutritional and consistency attributes due to the heating in the mechanical cutting process.

“Black label” Jamon stands for the highest quality Jamon. It comes from pure-breed, black Iberico pigs. These healthy pigs live free-wheeling in the Spanish acorn tree forests. They solely consume acorns and berries they find in these forests.
Its rich and intense taste, its consistency unique and special. It is the best Spanish ham and one, if not THE, best ham of the world.

A good sign! They are crystallizations formed mainly by an amino acid called tyrosine that appear during the degradation of proteins. They are not detrimental at all. On the contrary, they are used to denote an optimal cure and maturation.

No. The taste of the hind leg (called ‘Jamon’) and foreleg (called ‘Paleta’) is practically the same. Hind legs are partly preferred due to the fact that they can be easier sliced.

“Black label” is an official classification of Spanish Jamons. It refers to the quality of the Jamon and stands for the highest quality. Black Label Jamon comes from pure-breed, black Iberico pigs. These healthy pigs live free-wheeling in the Spanish acorn tree forests. They solely consume acorns and berries they find in these forests.
Apart from moral aspects, we are convinced that you taste the quality of the Jamon in its intense aroma.

The Spanish names can be confusing. In the end they are classifications of quality, which you can differentiate by race, feeding, and farming.
There are three types of Spanish Jamon.
Jamon Serrano comes from regular white pigs fed on grains that mostly do not live free-wheeling. Serrano ham can also come from non-Iberian pigs. It’s cured for about a year. It is the lowest class of ham class (“white label”) and has a warm, mild flavour.
Next up is ‘jamón ibérico’ (“red label”). It comes from black not necessarily pure-bred Iberian pigs, who’ve been fed on a mix of acorns and grain. It has a richer flavor than Serrano Jamon. The curing time varies from a year upwards depending on the size of the Jamon.
The very best is ‘jamón ibérico de bellota’. The black Iberian pigs roam free range, eating acorns in the peace and quiet of the vast Spanish oak forests. Depending on its size, it is cured between 2-5 years. It has an intense, complex flavor; gorgeous, marbled flesh and is the best ham in Spain, if not in the world.

Our recommendation: If you’re a gourmet and appreciate the finer things in life, you want a jamón ibérico de bellota. If you prefer milder flavours and a medium price, maybe try jamón ibérico. If you’re on a budget, go for jamón serrano.

“Pata negra” translated means “black hoof” and refers to the color of the hoof of the pig. Neither do all Iberian pigs have black hoofs, nor can you find black HUFEN only of Iberian pigs. Quality of the ham is only given through the race, acorn diet, and the type of farming.

Externally it is very difficult to know if the pig has fed only with acorn and herbs or if it has supplemented its feeding with feed. It is safest to check the quality certification label given by the designation of origin or by the certifying company.
Tio Otto Jamon is always clearly labelled, if the Jamon comes from pure breed, free wheeling, acorn-fed pigs. In this way we want to ensure 100% transparency for our gourmet clients.