Spanish cured ham is in demand as never before. According to figures published by ICEX Foods & Wines from Spain, Spanish ham exports reached an all-time high in 2025, around 73,000 tonnes worth roughly 856 million euros. For importers and distributors this is good news and a warning at the same time: demand is strong, but supply of the best pieces needs to be planned.
Where the volume goes
The European Union remains the core market. France and Germany together take more than half of Serrano ham exports, followed by Portugal, Italy, Belgium and the Netherlands. Outside Europe, growth is coming from Asia, where South Korea, Japan, Hong Kong and Singapore value traceability and presentation, and from the Gulf, where premium retail and hotels drive demand for sliced formats.
Sliced formats are growing fastest
Whole bone-in legs still matter for carving in restaurants and delicatessens, but retail chains increasingly order sliced Serrano and Iberian ham in 70 g to 300 g skin-packs, extra-fine slices and bipacks. These formats reduce waste at the point of sale, simplify labelling in the local language and open the product to consumers who do not carve at home. Our sliced cured meats and Iberian cold cuts categories list the formats currently available.
What importers should plan for
- Book volumes early. Curing takes 12 months or more, so the pieces available next season were salted last year.
- Specify the format. Bone-in, boneless, block or sliced changes the price per kilo, the shelf life and the logistics.
- Check destination requirements. Approved-establishment lists, veterinary certificates and labelling rules differ by country, particularly in Asia.
- Consider Duroc and Iberian de Cebo. Mid-range references between standard Serrano and acorn-fed Iberian ham are gaining space in retail.
IBEREX works with Spanish producers of Serrano and Iberian ham in whole, boneless and sliced formats. Request a quote and tell us your market and channel; we reply within 24 to 48 hours.