Iberico or Serrano? Everything you should know before buying ham

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Ham is much more than a food in Spain: it is a gastronomic and cultural experience, occupying a special place on celebrations and tables throughout the country. This delicacy, known for its deep and distinctive umami flavor, offers a variety of styles and categories that can be confusing to many. From jamón serrano to the iconic jamón ibérico de bellota, there is a world of differences worth exploring. In this article, we explain how to recognize and choose the ideal ham for every occasion.

What is cured ham?

The term cured ham encompasses any ham that has undergone a salting and drying process, during which it loses moisture and develops its characteristic flavors and aromas. Within this category we find both Serrano ham and Iberian ham, two varieties that are differentiated by the breed of pig, its feed and curing time.

The color of the hoof is a visual detail that can help you identify them. Iberian ham usually has a black hoof, while Serrano ham tends to have a white hoof. This small detail is key when it comes to differentiating a product in the supermarket.

TYPES OF HAM IN SPAIN:

In Spain, ham is mainly divided into two main categories: serrano ham and Iberian ham. Within these, there are sub-classifications based on factors such as the pig's diet and curing time. Below, we explain each of them in detail:


1. Serrano Ham

Serrano ham comes from white breed pigs such as Duroc, Landrace or Large White. It is the most common and accessible option, perfect for everyday use. Serrano ham is ideal for making ham croquettes, accompanying a toast with tomato, preparing sandwiches, tapas and accompaniments in cold dishes or hot dishes. It is classified according to its curing time:

  • Bodega Ham: Cured between 9 and 12 months. Its flavor is mild and its texture is tender, ideal for beginners in the world of ham.
  • Reserve Ham: Cured for 12 to 15 months. It has a more intense flavor and a more developed aroma.
  • Gran Reserva Ham: Cured for more than 15 months. Its profile is complex, with deep notes that make it a gourmet product.

2. Iberian Ham

Iberian ham comes exclusively from Iberian breed pigs, known for their unique ability to infiltrate fat into the muscle. This gives it a juicy texture and an unmistakable flavor. Its main categories are:

  • Cebo Iberian Ham: Made from pigs fed with feed and raised on farms. It is the basic option among Iberian hams, but offers excellent value for money.
  • Jamón Ibérico de Cebo de Campo: The pigs are raised in the wild and supplement their diet with natural herbs. This enriches its flavor and texture.
  • Jamón Ibérico de Bellota: Considered the best in its class, it comes from pigs fed on acorns during the montanera. Its flavor is intense, with hints of nuts, and its texture is so unctuous that it melts in the mouth.
  • 100% Acorn-fed Iberian Ham: Made exclusively from purebred Iberian pigs, it is the maximum exponent of quality and tradition. Its curing process can take up to 48 months.

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