Guijuelo vs Jabugo: The Four Origins of Iberico Ham

Guijuelo, Jabugo, Dehesa de Extremadura and Los Pedroches: how Spain's four Iberico ham regions differ in style, and which to try first in the UK.

By The Spain at the Table team · Updated 27 September 2026

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Ask a table of Spaniards which ham is best and you’ll start an argument about places. “Guijuelo!” “No — Jabugo.” It’s a bit like Bordeaux vs Burgundy: both are world-class, and the answer depends on what you like.

What “origin” means for Iberico ham

The pig and its diet matter most (→ labels explained). But where the ham is cured shapes its style: altitude, humidity, how cold the winters are and how much salt the curing tradition uses.

Spain has four Protected Designations of Origin (PDO / DOP) for Iberico ham. Many excellent producers work in these areas without using the PDO seal, so think of these as styles as much as certifications.

Guijuelo (Salamanca): elegant and balanced

A small town on a cold, dry plateau in Castilla y León that has been curing ham for centuries. The climate allows for lower salt.

Typical style: delicate, sweet finish, balanced, less salty. A great first bellota for most people.

Fermín also cures its hams in Salamanca province (in La Alberca, in the Sierra de Francia), and its style sits on this gentler side of the spectrum.

Jabugo (Huelva): intense and deep

A village in the Sierra de Aracena, in Andalusia, with a humid mountain climate. Its PDO was called Jamón de Huelva until it was renamed Jabugo.

Typical style: more intense, savoury and complex, with a longer finish.

Cinco Jotas (5J) is made in the village of Jabugo and is probably the best-known example in the UK.

Dehesa de Extremadura: rustic and aromatic

Extremadura has the largest area of dehesa oak woodland in Spain.

Typical style: aromatic, with a rustic, sometimes slightly sweet profile and a firm texture.

Los Pedroches (Córdoba): the newest PDO

A plateau in northern Córdoba with huge holm-oak forests, recognized as a PDO more recently than the others.

Typical style: smooth, sweet, very approachable. COVAP, a large cooperative from the area, is one of its best-known producers.

Side-by-side summary

Which should you try first?

• New to Iberico? Start with a Salamanca-style ham: gentler, easier to love (ask your deli; Guijuelo hams are common in UK Spanish shops).
• Want the “wow”? Go straight to Jabugo.
• Curious? Buy two small packs from different origins and taste them side by side at room temperature. It’s the fastest way to learn what you like.

Next: Where to buy Iberico ham in the UK