Verified in Barcelona.
Iberian ham (Jamon Iberico) is a signature dish of Spain; we have verified places to eat it in Barcelona. Start with where to eat Iberian ham (Jamon Iberico) in Barcelona.
Jamon iberico de bellota is the canonical Spanish cured ham: black-hoof pigs fattened on acorns across the dehesa of Extremadura, Andalusia and Salamanca, salt-cured and air-dried for around three years, sliced paper-thin at the bar.
The Iberian black-hoof pig has roamed the dehesa oak savannahs of southwest Spain since pre-Roman times. The bellota grade requires a montanera of more than 60 days on acorns and pasture, the pigs going out between October and mid-December and gaining at least 46 kg before slaughter by the end of March; most runs last three to four months, which is what brings the fat content high and the meat depth. Catalan bars serve Iberico cut by hand from a wooden jamonero stand; the muscle slices are 1mm thin. In Barcelona, Cerveseria Catalana and Cal Pep both put a plate of Iberico on the counter. The slicer is the trick: a long thin knife is run along the bone, the slice falling onto the plate fat-side up, served at room temperature with crusty bread.
Where to eat in Barcelona:
Where to eat Iberian ham (Jamon Iberico) in Barcelona: the editor picks
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