Pairing

Acorn-fed Ibérico and wine

Only the best: 100% acorn-fed Ibérico sold by Ametller Origen, with the wine from this site that suits it best. No grain-fed or 50% cross-breeds.

Photo: Shuaizhi Tian / Pexels

Ibérico ham on its stand, a board of ham, loin and chorizo, bread, olives, almonds and three bottles with invented labels on a terrace facing the dehesa with Iberian pigs — Ibérico, dehesa and wine · Original painting · inspired by Joaquín Sorolla

Prices checked at ametllerorigen.com on 2 Nov 2026; they may change.

I went through Ametller Origen's whole Ibérico range and today only one product is 100% Ibérico de bellota. Grain-fed, 50% or 75% products are left out. My rule: with the best Ibérico, Corpinnat or Champagne with many years on lees, or a classic Rioja; if you have a fino or manzanilla, that works too.

Ametller Origen 100% Ibérico acorn-fed shoulder (sliced, 80 g)

€12.90 / 80 gPrice seen on 2 Nov 2026

Melting fat, nutty and acorn notes: it calls for long-aged bubbles to cleanse the palate, or a classic Rioja reserva. Serve it at room temperature, never straight from the fridge.

With: Gramona III Lustros Brut Nature · Egly-Ouriet Grand Cru V.P. (Vieillissement Prolongé) Extra Brut · Viña Tondonia Reserva

View at Ametller Origen

My sparkling wines → · My reds →

The full Ibérico board (MonJamón)

Prices checked at monjamonymas.com on 2 Nov 2026; they may change.

For a proper board: hand-carved ham and shoulder, loin, chorizo and salchichón, all 100% Ibérico acorn-fed from MonJamón (Guijuelo). Take the cured meats out of the fridge half an hour before and serve the ham at room temperature.