Overview
- Spain’s per‑capita consumption of cured ham reached 0.87 kg in 2024, up 60 grams from the previous year, confirming strong demand into the festive season.
- Consumer group OCU cites Auchan’s jamón ibérico at Alcampo as the top supermarket option, priced under €5.
- Jamón cutter and influencer Víctor Sanchego touts a toast dipped in coffee with orange zest as a flavor‑boosting pairing and advises against adding olive oil because it “cleans” the fat.
- Producers stress that quality depends on genetics and feeding in the dehesa, and recommend using label color codes, weighing value for money, and opting for paleta if bellota is unaffordable.
- Food safety guidance notes that African swine fever does not affect humans and that long‑cured hams on sale are safe to eat.