Jamón 101 - Learn about Spain's treasured Jamón and the difference between Serrano, Ibérico and Ibérico de Bellota. Prosciutto di Parma has a rounded shape and the leg weighs from 7 to 10 kilos without the hoof. If you investigate a bit, you will see that not all Spanish hams are equal, as reflected by the price tag. Spain produces some 40million hams per year, yet there are basically only two different types of cured hams: Jamón Serrano,  literally translated as “ham from the Sierra or mountains” (the majority of which are from the Landrace breed of pig)  and Jamón Ibérico (Iberian ham) from pigs found on prairie-like land known as the Dehesa. To put this into context, only 10% of Spanish ham is made from the black Iberian pig and classified as Jamon Iberico. Dos tipos de Jamón Español ¿Qué diferencias existen entre el Jamón Serrano y el Jamón lbérico? The meat is very dark, with very little fat. Spain produces some 40 million hams per year, yet there are basically only two different types of cured hams: Jamón Serrano, literally translated as “ham from the Sierra or mountains” (the majority of which are from the Landrace breed of pig) and Jamón Ibérico (Iberian ham) from pigs found on prairie-like land known as the Dehesa. The European White Pigs The breed of pig that Jamon is made from is a huge part of what makes Jamon Serrano different to Jamon Iberico. Socarrat is a Spanish restaurant since 2008 offering a wide variety of tapas, paella, sangria and an extensive selection of wines with three locations in the heart of Manhattan. The finished Serrano is categorized into three quality groups: Interesting fact: Those Spanish hams end their curation in high drying sheds, usually located in mountains, and that is the origin of the name: mountain ham = jamón serrano. When it comes to Spanish food, there is nothing so iconic as the famous Spanish ham. The curing process of Iberian ham and Serrano ham is the same, that is, it follows the same guidelines, but there is a factor that differentiates them notably, time. Spain is the biggest producer of curated ham in the world and, not surprisingly, the biggest consumer too. Although the two have similarities, Jamon Iberico is considered a delicacy, whereas Jamon Serrano is a much more common type of cured meat. Photo: Vacuum-Packed Jamon Iberico – the single greatest souvenir a returning Spain-traveler can bestow on their loved ones. It is richer and more fragrant than serrano or prosciutto. Procede de cerdos que viven en libertad y sólo comen hierba y bellotas. The process of producing hams is a lengthy one indeed, but it is also very technical, with the traditional ways handed down from generation to generation still being used today. For more than 60 years, Fermín has been producing the highest quality lberico products in the world and we are proud to produce and import the largest number of Iberico dry cured products in the market. Iberian Ham (Jamon Iberico pata negra) Origin: Race of pigs from the Iberian Peninsula based on pure registered Iberian pigs crossed with other Iberian males. The Iberian pig is thought to have been introduced by the Phoenicians, who then interbred them with native wild boars – so their colour is generally on the darker side of grey. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Iberico ham has to come from pigs that are at least 50% certified Iberico breed, and can only be mixed with one other breed: White Duroc. Spanish jamón serrano ham. The difference in the pig race, the pig’s lifestyle, and the extended curation process explain why the Iberico ham is more expensive than the “common” Serrano ham. . The highest quality Iberico ham is considered to come from 100% Iberico pigs. Jamón serrano comes from white pigs; Serrano means "of the Sierra" (mountains) The pigs' feed. Simply what could be better than a plate of Jamón with cheese, olives and a glass of red wine, while watching the sun go down? As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds. So, most of the jambon Serrano here is not all that wonderful. They all have a similar curing time, but no more than 15 months. SERRANO VS IBÉRICO • It comes from white pigs • It comes from black Iberian pigs • White pigs are compound-fed • Black pigs are either acorn, pasture and compound-fed (ibérico de recebo) or free-range acorn-fed (ibérico de bellota) • Dry curing … It is from this diet and the pigs being allowed to roam free in the forests that give the meat its rich, enhanced flavour, and the streaks of fat stored between its muscle fibres that makes this ham a cut above the rest. The differences between Jamon Iberico and Jamon Serrano are the pig breed it comes from, the production process, flavor, scent, and price. The Serrano ham, for its origin, is not much different than the white ham or cooked ham you find at your favorite American grocery store and is coming from a variety of white pig races, often mixed up amongst themselves: Duroc, Landrace, Large White and Pietrain, but not Iberian. You can find these beasts grazing in the Dehesa, rummaging around for fallen acorns from the great Holm Oaks, Gall Oaks and Cork Oak trees. Para que no te confundas, y no te den gato por liebre, te explicamos las diferencias. Our commitment to environmentally and socially sustainable practices is particularly reflected in our new range of plastic-free compostable coffee capsules filled with single origin, Organic and Swiss Water® Decaffeinated Arabica coffees. Jamón ibérico comes only from pigs that are at least 75% black Iberian pig, also known as the pata negra or black-foot pig, which is found in southern and southwestern Spain and southern Portugal. These white pigs appear as fattier due to the larger intramuscular fat con… Serrano also is always made with sodium nitrite and nitrates . So important was the pig in rural communities, that it could literally determine the fate of the poor farming families. Description. After this period the iberico pigs are slaughtered and processed into ham. The 411 on Spanish Hams. The ham slice is red with white fat only around the outside edge. April 18, 2015 / Bruce Steele / Mangalitsa Pigs, What Chefs Say. FREE SHIPPING on orders over £22 | Order before 1pm for same day despatch Dismiss, FREE SHIPPING on orders £22+ | Order before 1pm for same day despatch, Premium Biodegradable Nespresso® Capsules, Spanish Cheese is far more than just Manchego », Spanish Cheese is far more than just Manchego, LIMITED EDITION Organic Mountain Water Decaf Coffee, NEW! – Is likely to choke you to death if you don’t cut it up into small pieces before putting it into your bocadillo (bread roll). Therefore it is easy to see why the Spanish have a real love for all things “porky.”. Jamón Serrano Jamón Serrano comes from the white pig. The highest quality Iberico ham is considered to come from 100% Iberico pigs. Common label names for jamón serrano include jamón curado, jamón extra, and jamón reserva. Alongside gazpacho and paella, it might just be the country’s most iconic food. For prosciutto di Parma the pig is fed with feed and whey from Parmeggiano cheese, hence the nutty taste of its slices. Iberico, Serrano, Mangalica, Oh My! Iberian ham comes from pigs of an endemic breed of southwestern Europe and is distinguished from the rest by its type of diet. The curing time are usually similar, what varies is the type of salt: more humid in the case of prosciutto and marine in the case of serrano. This is the reason why there is a greater variety of products: When cut, the slice should not look shiny but moist. The pig essentially eats grains and legumes mixed in a balanced animal feed (fodder) and spends all its life in captivity, which means it will have less fat in its meat. Only serrano ham could be comparable to prosciutto. de bellota During both the slaughtering and aging stages the ham is checked by D.O.Ps ( Denominaciones de Origen Protegida ) inspectors to ensure that it meets the highest-quality of standards. Iberico ham and Serrano ham are similar products but they come from different breeds of pork. In Spanish this pig is called Pata Negra (black hoof). The main difference is that the meat is boiled or baked to get York ham or cooked ham, while the Serrano ham is cured and dried. Can be very expensive (up to hundreds of dollars per pound). Appearance: Pointed and narrow snout animal with short black hair.Despite the volume of body mass, it has a stylized body and thin long paw. The ultimate in eco coffee convenience, they disintegrate within 150 days…not 150 or 500 years like Alu and plastic capsules! The pig’s diet also has an important distinction; acorns. Jamón serrano vs jamón ibérico El jamón ibérico es la categoría más alta del jamón curado o jamón serrano. We have a board of Serrano ham (jamón Serrano), of Iberico ham (jamón Ibérico), and the Campero board, which includes Serrano ham, and other products from Spain like chorizo Ibérico and Manchego cheese, accompanied by crostini bread. If, for example, you worked in the Jamón Ibérico de Bellota department, you would have to wait 3 years before seeing a result! A small portion of white fat should stand out in the centre (corresponding to the femoral vein).
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