The Ham Museum
The iconic Madrid institution The Ham Museum has made a historic leap by opening its first “tavern” outside of Spain, specifically in the heart of New York. This expansion has come to fruition thanks to a strategic collaboration with the renowned chef José Andrés, located inside the prestigious Mercado Little Spain, the great showcase of Spanish gastronomy situated in Manhattan’s Hudson Yards complex.
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Founded in 1978 in Madrid, near the Prado Museum, Museo del Jamón was born as the first themed restaurant dedicated to this product. After more than 45 years consolidated as an essential meeting point for locals and tourists, the family business—now managed by the third generation under the leadership of CEO Luis Alfonso Muñoz—begins its ambitious international growth plan with this opening. For the brand, this step represents the opportunity to share its essence and tradition in global markets while maintaining its authentic identity.
The alliance with José Andrés is key to this adventure. The Asturian chef’s team has stressed that having a historic brand like Museo del Jamón reinforces their mission to showcase Spain’s culinary diversity in the United States. For decades, José Andrés has been a tireless advocate of Spanish culture and a fundamental player in introducing quality Iberian ham to the American market. According to those responsible for Little Spain, ham is one of the country’s greatest icons, and this partnership brings that tradition genuinely closer to the American public.
The new space in New York replicates the aesthetics and atmosphere of the original taverns, complete with their characteristic hams hanging from the ceiling. The gastronomic offer focuses on products designed to be shared at the bar, featuring their famous bocadillos de jamón (ham sandwiches) and a wide variety of tapas made with Iberian meats. In addition to the different qualities of ham, the menu includes a selection of cured meats such as chorizo, salchichón, and lomo, alongside carefully selected boards of Spanish cheeses.
This opening represents not only a commercial expansion but also an educational effort regarding Spain’s most international product. By bringing its business model to the Big Apple, Museo del Jamón seeks to educate consumers on how to understand, carve, and enjoy Iberian ham, consolidating its status as a cultural and gastronomic benchmark in one of the most influential cities in the world.
One of the first to enter the United States
The cooperative COVAP has won the award for best ham at the XXVI Los Pedroches PDO 100% Iberian Acorn-Fed Ham Fair, held in Villanueva de Córdoba, obtaining the coveted Golden Oak. The winning ham, from the Alta Expresión line, weighed nine kilos and completed a 58-month maturation process after an 80-day acorn season at the Fuente la Lastra estate (Cardeña). The podium at the competition, which featured 14 producers, was completed by Mío 1898 with the Silver Oak award and Jamón Jarote with the Bronze Oak award.
Among the key new features of this edition was the charity auction of the award-winning ham, which reached €7,000 in a public bidding process, with the proceeds going to the Red Cross. The cooperative also emphasized the complete guarantee of origin through the tamper-proof seal and the Welfare Quality animal welfare certification. Simultaneously, the competition held its traditional ham-carving contest, where Juan Carlos Garrido was crowned the best national ham carver.
