When people talk about Spain, they usually mention flamenco, tapas or sunny beaches. But for many food lovers, the real star of the country is jamón ibérico. Recently, British journalist Rachel Speed set off to the south of Spain, determined to discover if the famous hams of Huelva really deserve the title of world’s best ham.
A trip to the heart of ham country
Her first stop was Jabugo, a small town in the province of Huelva that has become synonymous with excellence in jamón ibérico. Here is where the legendary brand Cinco Jotas has been producing hams for over a century. Rachel described the curing cellars with awe: thousands of legs hanging in silence, coated with oil, resting for up to three years until they reach perfection.
But the story starts far earlier, in the open dehesas where purebred Iberian pigs roam freely. Their diet of acorns, or bellotas, is what gives the meat its rich flavour and distinctive aroma. Each animal is carefully traced with a code, ensuring that every ham can be followed from the field to the table.
The curious job of the “nose master”
One of the details that surprised Rachel most was the role of the jefe de olfateo — literally the “chief of smelling”. This expert checks the maturity of each ham using a traditional wooden skewer. By piercing the meat in several points, he can tell by smell alone if the curing process is going well. Only when he approves, the ham is ready for sale.
The verdict
After tasting, Rachel didn’t hesitate. She called Cinco Jotas jamón ibérico “buttery, savoury, with beautiful marbling and a delicate fat that melts between the fingers.” In her words, it’s not just delicious food — it’s an experience. For her, yes, this is indeed the world’s best ham.
More than just a brand
Although Cinco Jotas stole the spotlight, the whole Sierra de Aracena deserves credit. Villages like Aracena, Cortegana or Aroche all share the same culture of slow curing, careful breeding and pride in their product. The Denominación de Origen Jabugo protects this tradition, making sure only the finest hams can carry the name.
Why it matters
What makes something “the best in the world”? It’s not only about flavour. It’s the history, the patience, the craft passed from one generation to another. It’s the connection between nature — the oak trees and their acorns — and the people who dedicate their lives to preserving this heritage.
Rachel’s journey shows that behind every slice of jamón ibérico, there is much more than a delicacy. There is a story of land, animals, artisanship and pride. And maybe that’s why, when you taste it, you understand why so many believe Spain is home to the world’s best ham.....LEARN MORE
