Differences in Spanish Ham (Iberian - Serrano)

There is no country in the world with a greater and more elaborate tradition in cold cuts and cured meats than Spain; and out of that endless variety of cold meats, Spanish Ham is the most valued delicacy. It is believed that the phoenicians first brought pigs to Spain before Roman times; and in fact, a 2000 year old fossilized Spanish Ham was found in Tarraco, south of Barcelona.

Such a long history has allowed for a great refinement and specialisation of the elaboration processes. As such, we can now enjoy two different types of Spanish Ham, each with its particularities: Iberian Ham and Serrano Ham.



IBERIAN SPANISH HAM
Iberian Spanish Ham or 'Pata Negra' Black Leg Ham is made out of black pigs fed with acorns and grass. Its taste is more refined than a normal Serrano ham. These pigs live free-range in oak forests where they exercise their muscles daily and lead a calm life, carefully kept stress-free by their minders.

It is precisely in the Iberian pig's fatless, well-muscled build where the secret behind the exquisite taste of this kind of Spanish Ham lies.

Depending on the type of feeding the pigs receive, there are two kinds of Iberian Ham:

- Acorn Iberian Spanish Ham → ham from pigs exclusively fed with acorns and pasture. A true delicacy, its flavour is the most exquisite and sought-after

- 'Cebo' Iberian Spanish Ham → ham from pigs fed with top-quality pasture and fodder, called 'Cebo' in Spanish.




SERRANO SPANISH HAM

Serrano Spanish Ham or White Ham comes from pigs that have been fed cereal and compound feed, generally in special farms. They are not fed pasture or acorns and their lives are quite different than the pigs meant for Iberian hams: they are fed to gain weight.

That’s the reason why their price is lower and their appearance bulkier, although healthy.

The type of Serrano Ham is determined by the curing process::

- Serrano Grande Réserve Spanish Ham → cured during at least 15 months.