At Jamón Pasión, we believe true excellence needs no tricks. Our additive-free hams are the purest reflection of tradition — crafted using only high-quality pork and sea salt, slowly cured in natural cellars. This artisanal process, free from preservatives and chemicals, brings out an honest, complex flavor where each slice reveals the essence of the Spanish countryside and the dedication behind every step. Enjoying these hams is like traveling back to the roots — to purity, authenticity, and natural goodness in every bite.
Why Choose Additive-Free cured Hams
Choosing additive-free ham means embracing purity and authentic Spanish gastronomy. These hams are made with just two ingredients — pork and sea salt — with no added preservatives, colorings, nitrates, or nitrites. The simplicity of this method preserves the artisanal spirit and ensures a product that’s natural, genuine, and full of heritage.
Additive-free jamón ibérico offers a truly natural flavor, where every nuance comes from the breed, the pig’s diet, and the slow curing in natural cellars. Without chemical enhancers, its taste is clean and sincere, recalling the traditional hams once crafted in Spain’s rural regions.
For those pursuing a healthier diet, these hams are a conscious choice — rich in protein, minerals, and natural fatty acids. Opting for an authentic Spanish Ham without additives means enjoying a gourmet product that’s both wholesome and extraordinary.
Our Favorite Additive-Free Spanish Hams
Here are five outstanding hams and shoulders, each with its own unique character:
| Product | What Makes It Special | Details |
| 100% Ibérico Bellota Ham Pata Negra | Premium level; aged for at least 36 months in the Sierra Nevada mountains. | 100% pure Iberian breed. Low salt content. |
| 100% Ibérico Bellota Pork Shoulder PDO Los Pedroches | Certified DOP Los Pedroches shoulder, from free-range pigs fed on acorns and wild herbs | Aged at least 24 months. Strong flavor and delicate texture |
| Cebo de Campo Ibérico Ham | Balanced and versatile, milder than the Bellota version. | Naturally cured for 30 months in La Alpujarra |
| Duroc Gran Reserva Ham | Serrano ham with character, juicy thanks to the Duroc breed. | Cured for 24 months in the Sierra de Baza. Low sodium content. |
| Trevélez Black Label Ham | Serrano ham from the high mountains, naturally cured at over 1,500 m in Trevélez. | Smooth and aromatic. Certified with Protected Geographical Indication (PGI) label |
How to Get the Most Out of It
Enjoying an additive-free ham requires a few careful steps to make the most of its exceptional quality.
1. The Right Cut
Use a long, flexible, well-sharpened ham knife. Slice thin, even pieces to release the aromas and highlight the marbled fat. A poor cut can ruin the texture and flavor.
2. The Perfect Temperature
Serve the ham at room temperature (around 20–22 °C / 68–72 °F). This allows the fat to soften slightly and enhances the aroma and taste. Never eat it straight from the fridge — cold fat dulls its flavor.
3. Proper Storage
Cover the cut area with a clean cloth or its own fat to prevent it from drying. For boneless or vacuum-packed versions, store in the fridge and open the pack a few minutes before eating.
4. Ideal Pairing
Pair your ham with a young red wine, Fino sherry, Manzanilla, or even a Brut Cava. Fresh bread or artisanal breadsticks are the perfect companions for a complete experience.
By following these tips, every slice becomes a sensory delight — a true expression of natural excellence by Jamón Pasión.
Taste the Difference
Ready to savor true authenticity? → Explore our collection of additive-free hams and discover the perfect balance between tradition, wellness, and flavor. Order your favorite today and enjoy an excellent cured ham shipped directly from the factory