Serrano Ham

Widely speaking, Spanish hams can be categorised as Serrano ham, cured ham, “Jamon del País” or “Jamon de Bodega” if they come from white pigs and Iberico ham if they have been obtained from Iberian pigs. There are some specifics with regard to these two main categories. This article reviews the main traits of Serrano ham and its areas of production.

Hams obtained from selected white pigs have a softer, sweeter taste and aroma than Iberico hams. They can be enjoyed on their own or used for cooking, and their price is significantly lower than that of Iberico hams. This ham, when still tender, looks similar to Parma ham and it can usually be found in some foreign supermarkets. However, even within this category the difference in quality can be vast.

There are two areas in Spain that are known for the quality of the hams they produce, so much so that they have been granted official Certificates of Origin. The labels "Ham from Trevélez" and "Ham from Teruel" protect and designate those hams:

• Obtained from a specific breed of white pigs
• Of a minimum weight
• That have been produced in a specific geographical region with particular characteristics
• Following traditional production methods
• And ensuring a minimum curing period

These hams can be exceptionally tasty, and their qualities are clearly superior than those of hams obtained through industrial processes. They can be recognised by their delicate and complex taste, their streaks of yellowish fat and their soft and shiny texture.

Ham from Trevélez is produced in the Alpujarras region in Granada (Andalusia) at an altitude of around 1.700 m. It comes from Landrace, Large White and Duroc Jersey pigs and has a minimum curing period of 14 months. The tradition of ham production in the area is well documented, and by the mid 19th century it even received the royal backing when Queen Isabel II granted the town of Trevélez the privilege to stamp her royal seal in these products.

Trevélez is a charming village of white houses and narrow pebbled streets located 1.500 m high in the Alpujarras Mountains of Granada. Its climate, characterised by cold and dry winters, hot summers and strong winds that blow from the peaks of the Sierra Nevada Mountains, contribute to confer a unique taste to this product.

Ham from Teruel is produced in the Teruel Province of Aragón. This mountainous area has an extreme continental climate: winters are cold, long and dry, and summers are short and hot. Once more, these hams are obtained from Landrace, Large White and Duroc pigs and they are left to cure and age in caves located over 800m altitude for a minimum period of 12 months. These hams weigh an average of 8 to 9 kilograms and have an exquisite aroma and taste.

For a fine selection of Spanish Hams please visit our Spanish food online store.